Homemade Gumdrops

I was wanting to break out of the tried and true recipes this Christmas season, and try to make some new treats. Between Pinterest, and so many amazing bloggers sharing their recipes, I was INSPIRED! One ended up being a disappointment, but out of all the new recipes I tried, that really isn't bad. Most of them were good! I even made caramels for the first time ever .... patting myself on the back for succeeding on that one. 

Then, I had a recipe that I found absolutely outstanding! Homemade Gumdrops! I have no idea how I stumbled across this one, but it was one of those I couldn't get out of my head. I just had to try it! I am so in love with these little goodies! I could have dressed them up a little more and used a cookie cutter, but I don't have any miniature cookie cutters. Plus, I figured with just cutting them into squares, I would have less waste. I am so glad I did it this way!

You can make these with whatever flavor of gelatin you like. You could even make these up with your favorite football team colors for a great game snack! I am so not a football person, but I know people love their game time foods!

Homemade Gumdrops (Source: Mom On Timeout)

2 1/2 cups sugar, divided
1 1/2 cups unsweetened applesauce
2 - 3 oz pkgs flavored gelatin
2 - .25 oz envelopes unflavored gelatin
1 tsp lemon juice

Spray 9x13 pan with cooking spray. Set in refrigerator to chill.

Add 2 cups sugar, applesauce, gelatin, unflavored gelatin and lemon juice to a large saucepan. Stir until combined, then let stand for 1 minute.  Stirring constantly, bring gelatin mixture to a boil over medium heat.  Boil for one minute, then pour into the refrigerated pan.  Refrigerate overnight, or until completely set.

Cut around the sides of the pan to loosen the gelatin. Carefully, remove from pan, and place on cutting board. Be VERY careful doing this to not let the set gelatin fold over onto itself (It will take a lot of work to release it, if this happens!)

Using a sharp knife, cut the gelatin into horizontal rows, then cut vertically to make square shaped gumdrops. (You could use cookie cutters here, if you like)

Cut a sheet of wax paper larger than the pan.  Sprinkle remaining half cup of sugar over the paper, push each gumdrop into the sugar,  and let set on top of sugar.  Let dry overnight. Toss gumdrops around in the remaining sugar.  Store in airtight container.

Enjoy!!!

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Tiger Butter

A few months ago, I found a food blog that was new to me, Southern Plate.   I even won a cookbook by the author of Southern Plate, Christy Jordan. After reading through her blog, I found recipes there, as well as her cookbook, that I am so anxious to try.

Let's start with Tiger Butter. I feel like I have been missing out on a very important treat that I had never experienced until this past week.  Am I the only one that has never heard of this before? I did a quick google search on it this morning, and it is quite popular. There are tons of versions and recipes, but it all comes down to two key things. Chocolate. And. Peanut Butter. Sign me up for this treat please!  What I am sharing with you today is a bark. It's quick. It's simple. It's 3 ingredients! So, if you need a last minute recipe to impress, make this!

Ever since making this, I keep remembering commercial's from the 70's for Reese's Peanut Butter cups. These commercials are so funny to watch today. Do you remember these commercials?

Tiger Butter (Slightly Adapted From: Southern Plate)

1 lb White Almond Bark
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips

Line a large sheet pan with parchment paper. Set aside.

In a large microwave safe bowl, break almond bark into chunks. Melt according to directions on package.  When completely melted, add in peanut butter. Stir until completely mixed.  Pour onto lined sheet pan. Smooth and spread with spatula, until desired thickness of bark is reached.

In small microwave safe bowl, melt chocolate chips following package directions. Drop spoonfuls of melted chocolate onto peanut butter mixture. Swirl with a knife (have fun with this!).

Set pan aside to cool and harden, or refrigerate for faster results. When hardened, break into pieces, and store in airtight container.

Enjoy!

Sour Cream Cookies

It's time to "Fill the Cookie Jar"! This month, Cynthia challenged the group to bring our best holiday cookies. So, today I bring to you Sour Cream Cookies! My mom and I have been baking these cookies as long as I can remember. The recipe is in an old church cookbook that is slowly loosing it's binding...  I do wish there was a way to get it put back together with some some new spiral binding! It is my go to cookbook for so many recipes. Like this one!

This dough is so soft, it's like working with a "pillow" of cookie dough. It really is a dream to work with. The cookies are very soft, with soft lines. I love how my snowflake cookies turn out with this recipe. Depending on the size and shape of your cookies, this can be a lot of cookies, so I often cut the recipe in half.

If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.
We bake, we share and we enjoy our cookies!

Sour Cream Cookies
1 3/4 cup granulated sugar
1 cup sour cream
1 cup shortening(Crisco)
2 eggs
1 tsp. vanilla

4 cup all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Preheat oven to 350 degrees. Line baking sheets with parchment paper.  In large bowl, blend sugar, sour cream, shortening, eggs, and vanilla until combined. In medium bowl mix together flour, salt, baking soda, and baking powder.  Add dry ingredients to the sour cream mixture, one cup at a time, mixing after each addition.

Divide dough into two balls.  On floured surface, roll dough out to between 1/8" and 1/4" thick, and cut with cookie cutter. Place on lined cookie sheets.  Bake for 10 minutes or just until a hint of golden-ness around the edges.

Cool on sheet 3-4 minutes, then transfer to cooling rack. Cool completely. Frost with your choice of frosting, and enjoy with as many of your favorite sprinkles as you like!

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Almond Bark - Nut Krispies

Blizzard Draco moved through yesterday, and we survived. It was the worst snow storm I have been through in years. Of course, the benefit to being house bound was lots of time to bake! We were fortunate to not lose power even once through the storm. The winds pounded us, more than the snowfall. The deepest drift I have seen yet, was blocking my path to my chickens and must have been at least 7 foot deep. This girl is not made to handle these conditions! Thankfully, Truckin' Man stayed home during the storm, and he has everything plowed out so I can get to where I need to be! 

One of the treats I made yesterday, doesn't require baking. It's a simple recipe, and so very popular! It is always one of the fastest to disappear from the cookie plates. My bestie borrowed this recipe a month ago to make up for homeless people in the Twin Cities that they were helping during a boot drive. It was nice to know that my recipe was helping out such a great cause. In the bestie's conversations with people about this recipe, it seems so many people know this recipe, but have their own twist on the ingredients. This is how I have been making these treats, since getting the recipe almost twenty years ago. I tried messing with the ingredients once, and swore I never would again. It's as close to perfect, as I am going to get it!

Almond Bark - Nut Krispies

1 1/4 lb. almond bark
1 c. peanut butter
1 c. dry roasted peanuts
1 c. miniature marshmallows
1 1/2 c. Rice Krispies

Preheat oven to 200 degrees.  In 9 x 13 pan, melt almond bark in oven for 20-25 minutes. When almond bark is completely melted and smooth, remove from oven. Mix in peanut butter. Stir well. Add the remaining ingredients and mix until everything is coated with the peanut butter mixture. 

With tablespoon, drop spoonfuls onto wax paper. (I used my medium Pampered Chef Scoop for this). If the mixture starts to set up on you, put back in the oven for 3-4 minutes to warm up the mixture. Also, if the mixture gets to "runny" towards the end, add in a sprinkle or two of the cereal or peanuts to add some consistency back to the mix.

Let set until firm. Store in airtight container.

Enjoy :)

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Christmas Bark

Oh, the weather outside is frightful and winter looks to be in full swing here!  Don't worry, it's to early for me to be complaining about snow. I really do look forward to having a white Christmas! After the snow fall today, and the system moving in tomorrow night, a White Christmas is what we will have! 

One bonus (for me) with the "bad" weather, is I am home more, with lots more time to get some baking done.  "Christmas Bark" is such a simple recipe, but it's a fun one. I think the pieces of  look so pretty on a cookie plate. Be careful with it though, just because it's simple, doesn't mean it's not addicting. With the salty sweet combo, you really can't go wrong.

Christmas Bark

16 oz. vanilla coating
2 c. pretzels (broken)
1 c. M&M's (Green and Red)
1-2 T. Christmas Sprinkles.

Line 10x15 baking sheet with wax paper.  Melt the candy coating, following package directions. 

Add pretzels and candy.  Mix well. Spread thinly on wax paper.  Sprinkle with "sprinkles".  Cool overnight. Break into pieces. 

Enjoy :)

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