Oh Nuts Blog

Recently my son turned one, and we threw him a party based on the book The Very Hungry Caterpillar. The highlight of the party was an epic candy buffet, featuring a dozen different candies from OhNuts.com. In this post I'll share tips for how you can make your own birthday party candy buffet, as well as provide specific details on how we created our Very Hungry Caterpillar candy buffet.

Choose a theme for your candy buffet

My theme came from a children's book, but your theme could be anything--a color, a pattern, a season, even a specific type of candy. Having a theme unifies the candy and makes the table look cohesive.

Since my theme was The Very Hungry Caterpillar, I wanted to accomplish two things: have bright, colorful candies that reflected the spirit and illustrations of the book, and have candies that referenced the food in the book. So not only were the candies I chose a rainbow of colors, but almost all of them were based on a fruit mentioned in the book.

Think about the location and set-up for your candy buffet

My party was fairy casual--it was picnic-style at a nearby park, and the candy buffet was available to guests throughout the whole party. Since the setting was so low-key, I didn't want the buffet to be too precious or styled. Plus, since children would be serving themselves, the set-up had to be fairly child-friendly. Candy buffets with towering glass goblets and tiered trays can be gorgeous, but they're not the most practical choice when small children are involved!

Additionally, think about how guests will approach the buffet. Will they know what to do? Will they know it's appropriate for them to serve themselves? Consider making a sign to welcome them to the buffet and give any special instructions you might have. This way everyone will know that it's available and feel comfortable digging in. Plus, signs add a nice touch and are a good chance to emphasize the theme! I made this sign using photo editing software and printed it as a 5x7 picture at a local photo shop:

Gather supplies for your candy buffet

First, of course, you'll need candy. The amount you need depends on how many guests you have, how much candy you think they'll eat, and also on the containers you use. A good rule of thumb is to estimate one-third to one-half of a pound per person (so one pound will be good for two-three people). If you know that your guests will be enthusiastic candy eaters, or if you've purchased really large containers, you may want to buy more so that the buffet looks generous and full.

We had 45 guests at our party, including a large number of children. We set out about 22 pounds of candy, and had plenty for our guests and some leftovers too! This is what over 20 pounds of candy looks like:

Aside from candy, the other major purchase will be containers to hold the candy. Glass or other transparent containers are the best for showing it off and making and a dazzling display. Giant jars and goblets look stunning, but consider that you will need to fill those extra-large containers with candy (easily 10 pounds or more) and plan accordingly. Try to assemble a wide variety of different shapes and types of containers for the best visual appeal. Thrift stores and discount stores like Marshall's and TJ Maxx can be excellent sources for inexpensive bowls, jars, and vases. I used a mix of pieces I owned, items from friends, and then purchased a few containers from thrift stores to round out my collection:

To keep things sanitary, you'll want to provide candy scoops or other serving implements. I found clear plastic ones at the 99-cent store, and decorated the handles with paper to match our table decorations. I also found some slightly nicer metal ones at Bed Bath & Beyond, and many websites also sell scoops.

Choose your candies wisely

Think about the environment of your candy buffet. Will the day be humid? Consider buying individually-wrapped candies and chocolates that won't stick together. Will it be hot? Opt for hard candies that won't melt, instead of soft gummies or chocolates.

Provide bags for your candy buffet

You probably don't want your guests to have to stuff the candy in their pockets, so you'll want to provide cute bags or containers for taking home the loot.

I used small plain white bags, known as "2 pound" size. I bought mine at Smart & Final, but you can also find them online. Another good option is to use "merchandise bags," which are flat paper bags. You can actually run those through your printer, so you can easily and cheaply customize them at home. Keep in mind that the bigger the bag, the more candy guests are likely to take, and size accordingly.

I customized my bags with labels that I designed and printed out on full-page label sheets. All I had to do was cut them apart and they were ready to stick on! If you're throwing a Very Hungry Caterpillar party, you can get a pdf copy of the goodie bag labels I used right here.

Label the candies in your candy buffet

Labels are a must! Not only do they look cute, but they help your guests navigate the buffet and choose candies they like--and avoid ones they don't. In this age of food allergies, it's also a good precaution to make sure your guests know exactly what they're eating. Not only did I label the type and flavor of the candy, but I also made sure to label candies that tasted sour, since I wasn't sure if everyone would enjoy sour flavors. If you're throwing a Very Hungry Caterpillar party, you can get a copy of the buffet jar labels here.

Candies used for a Very Hungry Caterpillar candy buffet

Here's a breakdown of the specific candies I used for our candy buffet, plus links to where you can buy them on the OhNuts.com website. The candies you choose might be different, but I hope this inspires you and gives you an idea of the variety and fun you can have with your candy choices!

Orange Milk Chocolate Balls | Twin Cherry Gummies

Wild Strawberry Gummies | Swiss Petite Assorted Fruit Candies

Swiss Petite Pear Candy | Fruit Sour Candy Balls - Green Apple (these were my favorite to eat!)

Swirl Round Lollipops | Huckleberry Jelly Beans (I cheated and called them "plum" since it's hard to find plum candy!)

As a side note, I thought these 2" swirl lollipops were absolutely perfect. The looked cute, and they were the exact right size to fit with a 2" round label. I stuck a thank-you label on some of the pops and put them in the goody bags for the children.

Watermelon Slices Gummy Candy

Finally, I chose an assortment of colorful rainbow candy, like large gumballs, mini gumballs, plain m&ms, and peanut m&ms and give it more variety and color.

Have fun putting together your own birthday candy buffet! If you're throwing a Very Hungry Caterpillar party, you might find the following resources helpful:
Very Hungry Caterpillar party ideas
Very Hungry Caterpillar cake recipe

All text and images (c) Elizabeth LaBau

Homemade cookies are good. Homemade brownies are tasty. But homemade candy bars? These have to take the prize for Best Thing That Can Come Our of Your Kitchen.

These Crispy Candy Bars have four--FOUR!--layers of delicious sugary goodness. It starts with a base of crispy chocolate, then there's a soft peanut-packed nougat, followed by chewy, creamy caramel, and topped with a chocolate-peanut glaze. If you think that sounds intense, you're right. These are intensely good, and intensely addicting.

It's true that there are a lot of layers and a good many steps, but there's nothing difficult about this recipe. Almost every step uses a microwave, so most of the work involves microwaving and stirring ingredients. At the end you're rewarded with a whole pan of chocolately, peanutty, caramel bliss, so I think it's worth a few extra minutes of your time. Here's what you'll need:

Crispy Candy Bars

• 14 oz chocolate chips
• 3 oz (6 tbsp) unsalted butter
• 2 cups crispy rice cereal
• 3/4 cup + 1/3 cup smooth peanut butter
• 1 cup granulated sugar
• 1/2 cup + 2 tbsp heavy cream
• 1 1/2 cups marshmallow cream (1 7-oz jar)
• 1 1/2 cups roasted salted peanuts, coarsely chopped
• 14 oz soft caramels
• 3 tbsp light corn syrup

Combine 1 cup of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Microwave in 30 second increments until the chocolate is melted and smooth.

Add 1/2 cup of peanut butter and all of the crispy rice cereal. Stir until the peanut butter melts into the chocolate and the cereal is totally covered with the chocolate mixture.

By the way, here's my favorite tip about baking with peanut butter. Line your measuring cup with cling wrap before you measure out the peanut butter. It keeps your cup clean, and it's easy to pre-measure the peanut butter and have it ready to go. When you need to use it, just flip the cling wrap upside down and the peanut butter will fall right out! No more scraping it from measuring cups then washing them afterwards!

But back to the recipe. Line a 7x11-inch pan with foil, and spray the foil with nonstick cooking spray. (If you don't have this size, you can use a 9x13 pan and just have thinner bars, or you can try using two loaf pans or smaller square pans.) Scrape the cereal mixture into the pan and smooth it into an even layer. Refrigerate the pan to set the chocolate while you prepare the nougat layer.

In a medium pan, combine 4 tablespoons of butter, the sugar, 1/4 cup of heavy cream, and 1 tablespoon of light corn syrup. Place the pan over medium heat and stir until the sugar melts. Bring the pot to a boil, then cook it for five minutes, stirring occasionally as it boils.

After five minutes, take the pan off the heat and add the marshmallow cream and 1/3 cup of peanut butter. Stir until everything is well-mixed, then spread the nougat on the chocolate layer.

Immediately take the chopped peanuts and sprinkle them over the nougat, then press down gently to embed them in the top of the nougat. Refrigerate the tray again while you prepare the caramel.

Place the unwrapped caramel candies in a microwave-safe bowl, along with 2 tablespoons of heavy cream and 1 tablespoon of butter. Microwave the caramels, stirring after every 30-40 seconds, until they're melted and smooth.

At first the caramels will resist melting, but keep heating and stirring them and they will eventually break down. The caramel is ready when it flow smoothly from the spoon.

Pour the caramel over the peanut and nougat layer, and--you guessed it!--smooth it into an even layer. Refrigerate the tray for about 30 minutes, until the caramel is fairly set.

Time for the last layer! Combine the remaining 8 oz chocolate chips, 4 tablespoons peanut butter, and 2 tablespoons corn syrup. Microwave them all together in 30-second intervals until everything is melted. Add the remaining 1/4 cup of heavy cream and whisk it in until your mixture is shiny and smooth.

Pour the chocolate on top of the pan and smooth it into an even layer. Refrigerate the pan until everything is completely set, another 30-45 minutes.

To cut the bars, lift them out of the pan using the foil as handles. Use a large sharp knife to cut them into small squares to serve.

These beauties will get soft if they're left in warm temperatures for too long, so store them in an airtight container in the refrigerator. They should last 2 weeks, if you can resist eating them for that long. Enjoy!

All text and images (c) Elizabeth LaBau

In the realm of knock-off candy recipes, peppermint patties are one of the easiest candies to make. With just a few ingredients, you can make smooth, creamy patties with a refreshing mint flavor--just like the store-bought variety!

Unlike store-bought peppermint patties, though, these don't contain corn syrup, artificial flavors, or something mysteriously called "PGRP." Chances are, you have all the ingredients to make homemade peppermint patties in your kitchen already! Read on if you want to learn how it's done...

Homemade Peppermint Patties
yield: 36 patties

• 2 1/4 cups powdered sugar
• 2 tbsp softened butter
• 2 tsp peppermint extract
• 2 tbsp cream
• 12 oz Mellting Chocolate Wafers

In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together.

Don't be alarmed if it looks like this at first--it will be dry and crumbly as you start mixing it.

Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it's no longer sticky. It should be very stiff, like Play-Doh.

Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place.

This step is optional, but it's a nice trick I've learned. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator. This also works for rolls of cookie dough!

Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.

Melt the Melting Chocolate Wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating.

Use a fork or dipping tools to dip a patty completely into the melted coating. (I like to drop it in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. I think the flipping method is easier than pushing the candy down into the chocolate and then fishing it out again.) Let the excess coating drip back into the bowl.

Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they're firm again.

Let the patties set at room temperature. The great thing about using Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating! If desired, you can trim any uneven edges or "feet" from your candies once they've set.

Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks. These are so tasty, I doubt they'll last that long! You can also use them in baking recipes, just like you would store-bought patties. Try chopping them up and adding them to brownies, cookies, or cupcakes.

Another fun variation is to change the flavor of extract to make different flavored centers. Try vanilla, almond, or coconut! You'll find that the creamy texture and chocolate coating goes well with everything.

Here are a few more great candy recipes from the Oh Nuts blog:

Almond Coconut Candy Bars

Dulce
De Leche Cups

Pepita Caramels

Cherry-Chocolate Heart Truffles

All text and images (c) Elizabeth LaBau

During this busy season of parties and gift-giving, it's important to have a few never-fail holiday recipes in your arsenal. Meet your new secret weapon!

These easy Fudge-Stuffed Pretzels are delicious and versatile, making them the perfect holiday treat! Two pretzels are sandwiched around a layer of rich fudge, then they're dunked in chocolate and finished with a few sprinkles.

These are sweet and salty candies that are perfect for serving at parties, packaging as edible gifts, or leaving on a plate for Santa.

Fudge-Stuffed Pretzels
yield: 80 pieces

• 3 cups semi-sweet chocolate chips
• 1 14-oz can sweetened condensed milk
• 2 oz (4 tbsp) butter
• 160 small twist pretzels (about 1/2 pound)
• 14 oz chocolate candy coating
• 14 oz white chocolate candy coating
• Assorted decorations: sprinkled, colored sugars, and candy canes
• Lollipop sticks if you want to make this candy into a lollipop

Start by making the fudge filling. Combine the semi-sweet chocolate chips, the condensed milk, and the butter in a large microwave-safe bowl.

Microwave the mixture for one minute, and then stir. If the chips are not melted completely, place the bowl back in the microwave for an additional 20-30 seconds, then heat and stir it again. Continue to heat it in small bursts until the chips are melted and everything is well-mixed.

When your fudge is finished, it should be shiny, smooth, and thick. At this point it's a little too soft to use straight away, so press a layer of cling wrap on top of the fudge and refrigerate it for about 20 minutes. It should be the texture of thick peanut butter when you're ready to use it. If it's left in the refrigerator for too long, it will get very thick and hard to work with, so keep a close eye on it in the refrigerator.

To assemble the Fudge-Stuffed Pretzels, place a pretzel on a baking sheet lined with parchment or waxed paper. Place a small spoonful of fudge on top of the pretzel--about a teaspoon, or a little less, is the perfect amount.

Add another pretzel on top and press down gently until the fudge is spread out to the sides and it's in an even layer.

Continue to assemble the pretzel sandwiches until you've used all of the fudge filling. This recipe will make about 80 pieces, so you'll probably need 2 or 3 baking sheets to hold them all! Refrigerate the tray briefly until the fudge layer is firm, about 20 more minutes.

An alternate method is to make these into lollipops instead. If you'd like to turn these into pops, melt a small amount of the candy coating in the microwave, then dip the very tip of a lollipop stick into the coating.

Press the chocolate-tipped stick into the fudge layer at the bottom of the pretzel. The chocolate will help the stick adhere and will make your lollipops secure. Rest the pretzel back on the baking sheet for a few moments until the coating has set, then proceed with the rest of the recipe.

To dip the pretzels, melt each type of candy coating individually. Use forks or dipping tools to dip the pretzels one at a time in the coating, pressing them down so that they're submerged completely, then lifting them out of the coating and letting the extra drip back into the bowl. Scrape the bottom against the lip of the bowl, then set the pretzel back down on the baking sheet.

If you've made pops, the process is even easier! Just hold one end of the lollipop stick and use it as a handle to dip the pretzels into the melted coating.

Dip about 4-6 pretzels at a time. While the coating is still wet, sprinkle the tops of the pretzels with holiday sprinkles, colored sugar, crushed candy canes, or any other decorations you'd like. A pinch of flaked sea salt is also delicious, and adds to the sweet-and-salty theme!

Fudge-Stuffed Pretzels will keep in an airtight container at room temperature for several weeks. Serve them in decorative candy cups, gift them in festive tins, or just eat them plain by the handful! Happy holidays!

All text and images (c) Elizabeth LaBau

Pie season is here--are you ready?

Instead of making the same old pumpkin or pecan pie this year, shake things up a little and try this twist on classic pecan pie! This Cinnamon Bun Pecan Pie has all the best elements of cinnamon buns in pie form: a swirled cinnamon crust, a sweet, gooey filling with plenty of cinnamon and crunchy pecans, and a generous dollop of a tangy cream cheese topping.

Because time is at a premium around the holidays, this recipe takes some shortcuts and calls for premade pie dough and frosting. If you have extra time, though, feel free to make your own dough and frosting--it will only make the pie better!

Cinnamon Bun Pecan Pie

• Pie dough: enough for 1 9-inch crust
• 2 ounces (4 tbsp) melted butter
• 4 tsp ground cinnamon, divided use
• 3/4 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp cake and cookie flavoring (optional)
• 1/2 tsp salt
• 2 cups toasted pecan halves
• 1 cup cream cheese frosting (not "whipped" variety)

Start with dough that is slightly chilled but still pliable. Roll out the dough on a lightly floured piece of parchment or waxed paper until it's a little less than 1/4-inch thick.

Brush 1 tablespoon of the butter on top of the crust--this is just a thin layer of butter for the cinnamon to stick to. Leave the rest of the melted butter to put in the filling.

Sprinkle 2 teaspoons of the cinnamon on top of the crust, and spread it around with your hands. It would be really delicious if we could use cinnamon sugar, but the sugar would leak out and make a mess, and would probably glue the pie to the tin...so just plain cinnamon it is.

Use the edge of the parchment or waxed paper to start rolling the dough over onto itself. Roll it up into a tight spiral.

Use a sharp serrated knife to cut the spiral log into rounds, about 1/2-inch thick. If your dough has become too soft to cut cleanly, or is getting smashed down during the process, refrigerate or freeze it briefly until it is firm enough to cut.

Spray a 9-inch pie tin with nonstick cooking spray, or rub it liberally with butter. Start placing the cinnamon swirl pie pieces in the pan so that they are touching each other. No need to be too precise or worry about a pattern or anything like that!

When you've put over half of the pieces in the pie tin, begin to flatten them with your fingers, pressing them down so that they expand and fill all of the gaps. You shouldn't see any empty space between the pieces! Try to get them all about the same depth.

Once you've started the process of pressing them together, you can see where you have gaps in the crust, or areas at the top that need to be filled in. So add the remaining pie rounds, and press everything together until you have a solid crust in an even thickness.

The top will be a little raggedy, so use a sharp paring knife to trim the edges so that they are smooth and even all the way around.

Once the crust is made, place it in the refrigerator to chill while you mix up the filling, and preheat the oven to 375 Fahrenheit.

This filling is so easy and fast to make! All you need is one bowl and a whisk. In a large bowl, combine the corn syrup and the brown sugar. Whisk them together until there are no lumps of sugar. The mixture will be thick and sticky.

Add the remaining 3 tablespoons of melted butter and whisk it in. Much like your relatives after a nice turkey dinner, the mixture will loosen up a little bit.

Add the eggs one at a time, whisking well after each addition, until you can't see any streaks of egg remaining.

Finally, add all the flavorings: the vanilla, the salt, the remaining 2 teaspoons of cinnamon, and the cake and cooking flavoring, if you're using it. Whisk everything well until it's entirely blended.

Just a quick note about the cake and cooking flavoring: this is a little trick to getting that signature "cookie" or "dough" taste! It's often used in commercial kitchens, so you will probably recognize the flavor even if you think you've never tasted it before. I use it in this pie to reinforce the flavors of cinnamon buns--it just adds a special something that reminds me of warm rolls. However, it is completely optional, and you won't be missing anything if you decide to skip it. If you are interested in finding it, it's often found in well-stocked cake or culinary supply stores, or it's readily available on the internet.

Once all of the filling ingredients are mixed together, place the toasted pecans in the bottom of the pie shell, then carefully pour the liquid filling on top.

Put the pie on a baking sheet lined with parchment or foil, to prevent any oven nastiness should it accidentally spill over. Bake the pie in the 375 F oven for 15 minutes.

After 15 minutes, remove the pie from the oven.The crust should have some color and look cooked by now, although the center of the pie will be completely raw. The problem is that the crust has a tendency to burn before the filling is cooked through, so the solution is to cover it with foil to prevent burning. Tear off strips of aluminum foil and crimp them along the edges, covering the crust. The center of the pie should remain exposed, so it will cook properly.

Reduce the oven's temperature to 350 F and return the pie to the oven to continue cooking. Cook the pie for an additional 20-25 minutes.

When it is finished, the center of the pie should be puffed and have slight cracks in the surface. When you lightly tap the pie tin, the center should remain steady instead of jiggling. Let the pie cool completely on a wire rack at room temperature.

Once cool, it's time to frost this bad boy! Remove the lid from the frosting, and microwave it for 20-30 seconds, then stir well. You want to make the frosting runny enough to pour easily from a spoon. If you're using homemade frosting, thin it out with milk to a consistency that will hold its shape but will drizzle easily.

The way you decorate your pie is up to you. I like a casual look, so I drizzled diagonal lines across the top using a spoon--I wanted it to look random instead of overly polished. You could also place the frosting in a piping bag to drizzle it more precisely. Another idea is to omit this step, and instead drizzle frosting on the pieces once they have been cut and plated. All that matters is that your Cinnamon Bun Pecan Pie ends up with a bit of frosting on top!

This pie is sure to be a hit at your Thanksgiving table. It's close enough to the classic recipe to please purists, but the fun crust, gooey cinnamon filling, and cream cheese topping will entice those who like to experiment a bit more with their food. The crust is most obvious when the filling is scraped out, or when looking at the back of a slice, like so:

This crust technique is a fun way to dress up your dough, and can be used with just about any pie.

You can store Cinnamon Bun Pecan Pie well-wrapped in the refrigerator, but chances are you won't have an left after the big day. Who could say no to two great tastes in one dessert?

While enjoying the Cinnamon Bun Pecan Pie, take a moment to check out our Hanukkah Gifts and Christmas nut gifts.

Enjoy!

All text and images (c) Elizabeth LaBau

Halloween is almost here--ready to whip up some creepy candies?

These Chocolate Cockroaches are the perfect treat for any Halloween party or celebration. Scatter them along the tabletop, package them as party favors, or bury them in bowls of candy to give your guests an unexpected scare. After they get over their fright, they'll love munching these chocolate-covered treats!

Chocolate Cockroaches are really fast to make, and can be customized with your favorite nuts or dried fruit. I made mine with pecans and dates, but you could also use walnuts, almonds, Brazil nuts, or dried figs. Here's what you'll need to make these spooky sweets.

DIY Chocolate Cockroaches for Halloween

• 1/2 cup pecan halves (or other nuts)
• 1/2 cup Medjool dates (or other large similarly shaped dried fruit)
• 1 cup chocolate "jimmies" sprinkles
• Small round sprinkles
• 12 ounces chocolate candy coating*

*A note about the chocolate coating: you can use chopped chocolate or chocolate chips instead of the coating, but the cockroaches might get soft and sticky at room temperature.

First, prep the ingredients. If your pecan halves are raw, you'll want to start by toasting them to give them a better flavor and texture. Preheat your oven to 350 F and place the pecans on a baking sheet, Toast them for about 10 minutes, stirring halfway through, until they're fragrant and a bit darker. Let them cool completely. If your nuts are already toasted, skip this step.

For the medjool dates, you'll need to remove the pits. Use a sharp paring knife to cut the dates in half lengthwise, and remove the pit and the papery skin from inside the date. If your dates are already pitted, simply slice them in half lengthwise.

Melt the chocolate candy coating in a microwave-safe bowl in the microwave, stirring after every 30 seconds to prevent overheating. Once it's melted and smooth, use a dipping tool or a fork to dip a pecan half in the coating. Take it out of the bowl and let the extra coating drip back down into the bowl.

Set the pecan down in a shallow bowl of chocolate sprinkles, and move the fork out from under it so that the sprinkles can adhere to the wet coating. You want to make sure you get a nice layer of cockroach legs, don't you?

Scoop the pecan back up out of the sprinkles, and gently set it on a layer of wax paper or parchment paper.

Repeat the process with a few more pecans or dates. As you can see, the dates are much larger than the pecans, so if you use both fruit and nuts you'll have a nice variety of chocolate cockroaches.

While the coating is still wet, press two sprinkles on each cockroach for the eyes. Repeat with the remaining pecans and dates, doing them in small batches, until all of your cockroaches are decorated. Let them set at room temperature (or in the refrigerator, if you used chocolate chips instead of coating.)

Once the coating is dry, your cockroaches are ready to scurry--I mean scatter--around! Store them in an airtight container at room temperature for up to two weeks.

Happy Halloween!

All images and text (c) Elizabeth LaBau

It's October, so you know what that means: time to bring out the pumpkin treats! Pumpkin bread and pumpkin spice lattes are all well and good, but why not expand your pumpkin horizons this year by cooking with pumpkin seeds?

Pumpkin seeds aren't just for scraping out of your pumpkin before you carve it. When they're hulled and roasted, they're known as pepitas, and they make a wonderful addition to fall baked goods and candies.

This caramel recipe, jam-packed with pepitas, contains plenty of fall spices like cinnamon, nutmeg, cloves, and allspice, to create a wonderfully fragrant treat that tastes just like autumn! Even though they don't contain any pumpkin puree, they're reminiscent of pumpkin pie because of all the wonderful spices and the touch of molasses. Read on to learn how to make Pepita Caramels.

Pepita Caramels (Pumpkin Seed Caramels)
yield: one 8x8-inch pan (about 64 small caramels)

• 1 cup roasted, salted pepitas
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1 1/2 cups heavy cream
• 4 ounces (8 tbsp) butter, divided use
• 1 cup light corn syrup
• 2 cups granulated sugar
• 1 tbsp molasses
• 1 tsp vanilla extract
• Candy/deep fry thermometer

Note: as with many candy recipes, you might have difficulty if you try to make this on a day with high humidity or stormy weather. Avoid the possibility of too-soft and sticky caramels and make this on a low humidity day!

Cover an 8x8-inch baking pan with foil and spray the foil with nonstick cooking spray. Set it aside for now. In a small bowl, combine the pepitas, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set this aside as well.

In a small saucepan, combine the heavy cream and 2 ounces of the butter--save the other half of the butter for later.

Place the pan over medium heat and bring it just under a boil--the butter will melt, and you should see bubbles forming and popping along the edges of the pan. Remove the pan from the heat, cover it, and set it aside while you prepare the rest of the caramel. The purpose of warming the cream is so that it won't cause the hot sugar to seize when you add it later, the way cold cream might.

Combine the corn syrup, granulated sugar, and molasses in a medium (4-quart or larger) saucepan.

Put the pan over medium-high heat, and stir with a rubber spatula until the sugar has melted.

Brush down the sides of the pan with a wet pastry brush. This removes the sugar crystals that are on the pan, and helps prevent sugar crystals from forming in your caramel. Nobody likes grainy caramel!

Once the sugar syrup comes to a boil, insert the candy thermometer. Continue to cook the candy, without stirring, until it reaches 320 degrees Fahrenheit (160 C). This will take 10-15 minutes, and by the end your sugar will have started to caramelize and take on a golden color and be fragrant. Watch it toward the end, as it tends to cook faster and you don't want it to burn.

When it reaches 320 F, carefully pour the warm cream into the hot caramel. It will bubble up and steam a lot, so watch your hands and don't put your face right above the pan.

The caramel will double or triple in size in the beginning, which is why a larger pan was required. Stir the mixture constantly until the sugar syrup and the cream are well-mixed.

After you added the cream, the temperature of the caramel dropped, so now you need to cook it, stirring frequently, until it climbs back up to 250 degrees F (121 C). This will give you a soft and chewy caramel. If you prefer firmer caramels, cook it to 255 F. As it cooks it will darken and take on a deep amber color. Make sure you keep stirring, or the caramels will scorch on the bottom of the pan.

Once at 250 F, remove the pan from the heat. Add the bowl of pepitas and spices, the vanilla extract, and the remaining 2 ounces of butter.

Stir until the butter melts and the nuts and spices are well-incorporated. At this point, the candy should smell fantastic.

Pour the candy into the prepared pan and shake it slightly so that it evens out. Let the caramels sit at room temperature until firm, at least 4 hours or overnight. To speed up the process, you can refrigerate the caramels once they reach room temperature.

Once firm, remove the caramels from the pan using the foil as handles. Use a large sharp knife to cut the candy into thin strips, then cut the strips into small squares. The caramels are fairly tall, so you can cut small 1-inch squares and still have a very rich and satisfying candy. To serve them easily, I recommend wrapping them individually in squares of waxed paper. This helps them keep their shape and prevents them from sticking together.

Your Pepita Caramels are finished and ready to be enjoyed! Store them in an airtight container at room temperature for up to two weeks.

Halloween is a well-known candy holiday, but store-bought candy bars and fruit chews don't have anything on these homemade goodies. It's no trick--these autumn-inspired caramels are quite a treat!

All text and images (c) Elizabeth LaBau

Let me introduce you to your new favorite treat: cheesecake dip!

I love that dessert dips are becoming more popular. Lately I've seen so many recipes for sweet dips in cookbooks, in magazines, and on blogs, and I love it! Dessert dips are versatile, fun, and so easy to customize with your favorite flavors and dippers.

This Pecan-Caramel Cheesecake Dip was inspired by turtle cheesecake, the classic dessert with pecans and caramel sauce. It has caramel sauce in the dip, along with cream cheese, miniature chocolate chips, and chopped toasted pecans. It's the perfect topping for cookies, pretzels, brownie chunks, or (if you're feeling virtuous) fruit slices. Here's what you'll need:

• 8 ounces cream cheese, at room temperature
• 2 ounces (1/4 cup) unsalted butter, at room temperature
• 3/4 cup caramel sauce, divided use
• 1/3 cup powdered sugar
• 1/3 cup vanilla instant pudding mix (about half of a 5.1-oz package)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup toasted pecans
• 1/2 cup miniature chocolate chips

Start with pecans that have been toasted in a 350* F oven for 10-15 minutes. Toasting the nuts gives them a deeper flavor and a better crunch. Once they cool, coarsely chop them with a large sharp knife until they're in small pieces.

Combine the room temperature cream cheese and butter in a large mixing bowl. Mix them with the paddle attachment of a stand mixer, or with a hand mixer, until they're light and fluffy.

Add 1/2 cup of the caramel sauce, and try not to eat too much of it as you spoon it in. (The remaining 1/4 cup will be used for decoration on top.) Beat everything together until it's nice and smooth.

Next add the powdered sugar and pudding mix. These both give the dip body, and the pudding mix, especially, gives it a little stability while maintaining a smooth, creamy texture.

Don't forget the flavoring! Add your ground cinnamon and vanilla extract to the bowl as well.

Mix everything together on medium speed. Once it's all incorporated, your dip will be beautifully fluffy and creamy, and a lovely pale caramel color.

Add the miniature chocolate chips, and all but a handful of the chopped pecans. Stir everything together by hand until it's well-mixed.

Scoop the Pecan-Caramel Cheesecake Dip into a bowl, and smooth the top and sides.

Take the remaining 1/4 cup of caramel sauce, and drizzle it on top and down the sides of the dip. (It's not a bad idea to create a "moat" around the edges of the dip, to catch most of the caramel sauce before it drips down the bowl.)

Finish the dip with a sprinkling of toasted pecans on top--beautiful!

Your Pecan-Caramel Cheesecake Dip is now finished! You can enjoy it immediately, or refrigerate it for a firmer texture. If you wrap it well, this dip will keep for up to a week in the refrigerator.

Wondering what to serve with your Pecan-Caramel Cheesecake Dip? I recommend using an assortment of sturdy, crunchy goodies, like shortbread cookies, graham crackers, pretzels, or firm lady fingers. This dip is also wonderful with fruit like apples or firm pears. Don't be afraid to get creative!

Psst, here's one more tip: If you find yourself with leftover Cheesecake Dip, it also makes a wonderful frosting for cupcakes, cookies, or brownies! The fluffy texture and the caramelized, slightly tangy flavor make it an irresistible topping for almost any dessert. Enjoy!

All text and images (c) Elizabeth LaBau

When temperatures rise, there's nothing like a bit of ice cream to help cool things back down! If you're looking to beat the heat during the dog days of summer, try these Peanut Butter Ice Cream Pops.

These quick desserts are an easy way to put a homemade spin on plain vanilla ice cream. Store-bought ice cream is layered with chocolate fudge sauce, salty peanuts, peanut butter, and chunks of peanut butter cups candy, in individual popsicle form. They're cold and creamy, sweet and salty, and the perfect antidote to hot summer days!

Peanut Butter Ice Cream Pops Recipe
yield: 8 individual servings

• 1 cup roasted salted peanuts
• 12 chocolate peanut butter cups, unwrapped
• 6 ounces (about 3/4 cup) hot fudge sauce
• 6 ounces (about 3/4 cup) smooth peanut butter
• 1 quart vanilla ice cream
• 8 five-ounce paper cups
• 8 popsicle sticks

To make these ice cream pops, you want the vanilla ice cream to be slightly softened but not melting. Leave it out at room temperature for a few minutes while you prepare the rest of the ingredients.

Chop the salted peanuts into coarse pieces. Don't make them too small--you want their crunchy texture in the pops!

Chop the peanut butter cups roughly into eighths. They should be small enough to eat in one bite, but large enough to give an identifiable flavor and texture to the final product.

Warm up the hot fudge sauce and the peanut butter in separate bowls in the microwave. You don't actually want them to be hot, you just want to warm them enough so that they're fluid and easy to spread. About 15 or 20 seconds each should do the trick.

Now it's time to start layering! Place a spoonful of chopped peanuts in the bottom of each of the eight paper cups. Take a small scoop of slightly softened vanilla ice cream, about 2 inches across, and place one in each cup.

Smooth the ice cream with the back of a spoon until it's in an even layer. Nothing fancy, just flat enough to let you build the rest of the layers on top.

Pour a spoonful of the hot fudge sauce on top of the ice cream. If it doesn't spread out on its own, use the spoon to nudge it toward the sides so it's an even layer.

Top the hot fudge sauce with a generous spoonful of chopped peanuts, so that the sauce is mostly covered with nuts.

It's time for another round of ice cream, so add a softened scoop of vanilla on top of the peanuts and spread it around.

The peanut butter is next! Spoon a tablespoon of the fluid peanut butter onto the vanilla and smooth it into an even layer.

Top the peanut butter with a generous handful of peanut butter cup chunks. These are my favorite part, so I like to make sure that every inch of peanut butter is covered with candy bits.

It's time for the last layer of ice cream, so spoon it on and then smooth the ice cream out evenly.

Add a layer of chopped peanuts on top of the ice cream and press down on them slightly to embed them in the top. Insert a popsicle stick in the middle and press down until it's almost all the way through.

Now for the tough part--waiting! Because the ice cream was soft, you'll need to re-freeze the pops for a few hours, until the ice cream is firm again.

Once the pops are re-frozen, they're ready to enjoy! Snip the paper cup with scissors, then carefully peel it away from the ice cream pop.

You can get creative with the different layers. Try substituting pecans and caramel sauce and making Turtle Ice Cream Pops, or adding crushed Oreos for a Cookies and Cream variation. You can make a big batch and then enjoy them over the course of a week or two. Maybe by the time you've finished them off, it will be a little cooler. Enjoy!

All text and images copyright Elizabeth LaBau

"Worms in Dirt" may not sound appetizing, but the taste of this easy dessert will make you a believer! These chocolate pudding cups are decorated with crushed cookies and gummy worms, to make a creepy-crawly treat that kids will love to help make and eat.

This recipe doesn't require any cooking and comes together in about 15 minutes, so it's the perfect activity to do with young helpers on a warm summer's day. Grab your worms and let's go...

Worms in Dirt Pudding Cups Recipe
yield: 8 cups

• 1 15-ounce package chocolate sandwich cookies (like Oreos)
• 1 3.9-ounce package chocolate instant pudding
• 2 cups cold milk
• 8 ounces whipped topping (like Cool Whip)
• 24 gummy worms
  
  The first order of business when making "worms in dirt" is, of course, to make the dirt. Place the chocolate sandwich cookies in a large zip-top plastic bag, and use a rolling pin to crush them into small pieces. Don't worry about removing the cream filling before putting the cookies in the bag--at first they will clump together, but as you continue to crush them, the cream will blend with the cookies and you won't even notice it.
  
  Continue to crush the cookies in the bag until they are in fine crumbs. A few larger pieces are okay, too--after all, dirt comes in different sizes!
  
  Next, make the pudding. Pour the dry pudding mix into a large bowl, then add the cold milk. Whisk everything together until all of the dry pudding dissolves and it's smooth and free of lumps.
  
  Let the pudding sit for about 5 minutes, until it thickens and is no longer liquid. If it has the delightfully gloppy texture of pudding, you're ready to go on.
  
  Add the whipped topping and approximately half of the cookie crumbs. You don't have to measure, just eyeball half the bag and pour it in.
  
  Gently stir everything together until the streaks of whipped topping disappear, and the cookies are well-mixed into the pudding.
  
  Divide the pudding mixture evenly between eight cups--each should hold a little over 1/2-cup of pudding. You can fill them however you'd like--I prefer to use a large ice cream scoop because I think it's a little neater and faster that way.
  
  Tap the cups on the countertop a few times to level the pudding, then insert 3 gummy worms into the pudding and press them down a little so that they're embedded.
  
  Pour the cookie crumbs over the pudding and gummy worms so that the entire top is covered with "dirt." Smooth it into an even layer with your hands.
  
  Your Worms in Dirt are done! This is such an easy and fun recipe to make with kids during the summer! If you want to make them even more special, you can hide the cups in small terra cotta flower pots, or make one large batch in a big flower pot. Enjoy!
  

  All text and images (c) Elizabeth LaBau

  Tags:

  • gummy worms
  • recipes