The lovely folks at Sweet Sally’s were kind enough to send us some samples of their tasty bars for review, and they passed the test with flying colors. The Boy was a big fan of the Rainy Day Fudge Brownies, as you can see! I thought they definitely had a homemade, rather than store bought taste to them. The Romantic Raspberry Squares were a little sweet for my taste–but then, I’m weird when it comes to sweets, but the other tasters gave them a thumbs up. So if you’re too busy to cook, this is a lovely idea to treat mom for mother’s day with ‘homemade’ goodies, delivered quick and easy to her! (They have gluten free and kosher treats too, so you should be able to find the right treat for your particular mom…) Check out the goodies here!

Disclosure note: These sweets were sent to us, but we received no other compensation and the review is our own. If you have something you’d like Foodwhirl to review, we’d be glad to try it out… and if we like it, we’ll write about it!

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Republished from April 2010

This weekend is the Kentucky Derby, and last weekend was the Atlanta Steeplechase.  To me, this season means Mint Juleps, a refreshing minty alcoholic drink.  Easy to prepare, although it does take some prep time.

One day in advance make the Mint Simple Syrup and refrigerate.

The day of the race, mix up the mint juleps and enjoy!

By the way – my money is on Paddy O’Prado this year.

Preparation

Bring sugar and water to a boil in a medium saucepan. Boil, stirring often, 5 minutes or until sugar dissolves. Remove from heat; add mint, and let cool completely. Pour into a glass jar; cover and chill 24 hours. Remove and discard mint.

Preparation

Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw, and serve immediately. Sprinkle with powdered sugar, if desired.  Yield: Makes 1 (8-ounce) julep

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Go get the instructions at Suzy’s Artsy-Crafty Sitcom: Make Homemade Conversation Hearts

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One of my favorite things to make during the holidays are marshmallows.  This year, I was busy taking care of a newborn and didn’t have time to indulge my candy-making yen.

I thought it would be fun to do a Valentine’s day version.  These fluffy candy hearts are a great alternative to those store-bought message candies we’ve all grown so accustomed to.

Ingredients
2 1/2 tablespoons powdered gelatiin
1/2 cup water
1 1/2 cup sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
Powdered sugar for dusting.

You do need a candy thermometer for this. And a stand mixer. Without these two kitchen implements, this would be a very daunting task. With them, it becomes a 20-30 minute operation.

Begin by putting 2 1/2 tablespoons of powdered gelatin in the bowl of your stand mixer and pouring 1/2 cup cold water over it.

Let this sit for 20 minutes while you work on your sugar mixture.

Put 1.5 cups of sugar, 1 cup of corn syrup, 1/4 teaspoon of salt and 1/2 cup water in a heavy saucepan over medium heat. Stir until the sugar has dissolved. Brush down the sides of the pan with a wet pastry brush.

Insert your candy thermometer and let cook without stirring, until it reaches the firm ball stage (244 degrees Fahrenheit).

Once it reaches firm ball, remove it from the heat immediately and pour it into the mixer while it is on low speed. Increase the speed to high and let run for 15 minutes.

Turn mixer off, add 1 teaspoon vanilla extract, and mix until incorporated.

Prepare a baking pan – I used a half-sheet pan lined with foil – by generously coating it with powdered sugar.

Pour the marshmallow mixture into the pan. Right now it looks like a big mess – don’t worry. Wet your hands generously and spread it out flat. Dust the top with more powdered sugar and let sit for an hour or overnight to dry.

When you’re ready, use fun cookie cutter shapes to cut out your marshmallows, or just slice them in squares with a knife.  I dipped the edges of the fresh-cut hearts in Valentine’s-themed sprinkles for a festive twist.

Send these to school with your kids for an alternative to the typical Valentine’s candy, or give them to your sweetheart with their morning cup of cocoa.

Enjoy!

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See below for the instructions on working with the fondant, and topping the cupcakes.

Then click through to here to download the pdf of the instructions, and to also get Naomi’s recipe for tasty vanilla cupcakes, too!

More instructions at Dabbled.org

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http://cuckooking.blogspot.com/2011/09/mini-pear-pies.html

Something about autumn makes me wish I could do nothing but bake all day.  From the moment I woke up this morning, I purposed in my mind to bake something.  I had some pears that I needed to use up, so I decided on mini pies.  Please tell me — is there anything cuter than a mini pie?  They were delicious and absolutely adorable.  We shared them with the neighborhood kids and they loved them.

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From the original site: I use kabocha, it’s Japanese pumpkin. Kabocha has a sweeter taste more than other type of pumpkin. It’s high with potasium, vit B and C and as the source of complex carbohydrates which good for increasing energy.

This pumpkin soup is maybe a little different like others pumpkin soup you use to have, it’s pumpkin soup fusion style – a healthier style! How that sound?!

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Spider Deviled Eggs from Shockingly Delicious (an easy way to Halloween up an old classic)

Chocolate-Pumpkin Spice Martini at Tasty Trials (festive for any fall gathering!)

Easy Skeleton Bone Pretzels from Ready Set Craft (Something similar here, using the same technique to make monster fingers.)

Subtle and fun Vampire Cookies at Perry’s Plate… great for Halloween or your favorite True Blood fan.

Need cupcakes?  Cupcake Monsters,  Cauldron Cupcakes from Mega Crafty, Snoopy (It’s the Great Pumpkin!) cupcakes

Plus, a few from Dabbled:

Halloween Treats: Jello Worms!

Halloween Wrap-up – Party Food

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What happened next was pure magic.

I walked back into the kitchen to find the most beautiful candied apples before me.  Black glossy cinnamon-scented candied glass enveloped small apples, twigs became their handles, and a few shockingly red candied apples only made their black counterparts more ominous. It was halloween on a silpat, a spooky forest that completed my cocktail.

Read the Whole thing and get the how-to at MattBites!  Adam’s Scary Apples

(spotted at The Swell Life)

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