And to cap off the copycat birthday lunch, I wanted to make Brian's favorite candy bar. Heck, it's my husband's favorite candy bar, too. When we were packing bags to go to the hospital to have Riley, I had CDs with babbling brooks, my yoga ball, three copies of my birth plan, and more. Jake had the phone list of people he was supposed to call as soon as we had the baby and five Snickers bars. No joke.
Let me say these were met with ooooos, awwwwws, and immense gratitude on the part of the birthday boy, but what a pain! I was up past midnight and up again before six to finish these. Smelling like chocolate before six in the morning is not my idea of a good time. But hearing Brian exclaim, "you made your own Snickers!" over and over again made it worth it.
Line a pan with parchment paper. After you make each layer, place it in the pan and stick it in the freezer to chill.
Layer One: Chocolate-Peanut Butter-Butterscotch
1 C dark chocolate
1/4 C butterscotch chips
1/2 C organic creamy peanut butter
Melt all of those together until smooth.
Layer Two: Nougat
1/4 C butter
1 C organic granulated sugar
1/4 C evaporated milk
1 1/2 C marshmallow creme (yes, I did buy a jar of Jet-Puffed Marshmallow Creme)
1 t vanilla
2 C roasted, salted peanuts
Bring 1/4 C butter, 1 C sugar, and 1/4 C evaporated milk to a boil. Boil for 5 minutes.
Take off stove and add 1 1/2 C marshmallow creme, 1/4 C creamy peanut butter, 1 teaspoon vanilla, and 2 C roasted, salted peanuts. Pour over first layer that was chilling then place back in freezer.
Layer Three: Sea Salt Caramel
1 C organic granulated sugar
1/2 C packed organic brown sugar
1/2 C ginger syrup
1/2 evaporated milk
1 C organic heavy whipping cream
1/2 C butter
1 t sea salt
In a medium-size pot, combine sugar, brown sugar, ginger syrup, evaporated milk, whipping cream, butter and sea salt. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 240 degrees remove the pot from the heat. Pour over previous layer that was chilling then place back in freezer.
Layer Four: Chocolate-Peanut Butter-Butterscotch (same as the first)
Place this in the fridge to set-up overnight.
Cut into whatever size bars you want. I did most of them bite-size, two bites really, but made one 'Birthday-Boy'-sized bar just for Brian. Place in the freezer for 30 minutes. In the meantime, melt dark chocolate in a double boiler. Dip Snickers to coat. Let cool.
This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at email@example.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce