I went with some of my favourite folk punk - Defiance, Ohio doing "Condition 11:11". When I see the clock say that time, all I can sing in my head is, "At 11:11 every night I make wishes..." And I see the clock say 11:11 a lot. -jen
CRANBERRY PECAN MARSHMALLOW TREATS Time: 10 minutes Difficulty: Super Easy Makes: 9-16, depending on how big you cut 'em
3 tablespoons butter, plus a little extra
6 cups plain corn flakes*
1/3 cup dried cranberries
1/3 cup pecans, chopped
4 cups mini marshmallows
Lightly butter a 2-quart (8"x8") baking dish with the extra butter.
In a large bowl, combine corn flakes, cranberries and pecans. Set aside.
In a medium sauce pan over low heat, melt 3 tablespoons of butter. Add marshmallows and stir until completely melted and combined.
Pour over corn flake mix and mix well. (Do this part quickly!)
Pour mixture into prepared baking dish and using a spatula or your hand, press mixture firmly into pan.
Let cool. Cut and serve. You can place them in the refrigerator for 30 minutes to help speed up the cooling process.
For storage, I like to wrap them individually in plastic wrap and then put them all in a ziplock. Keeps the from getting stale.
*I used a name brand that comes with little honey and oat granola clusters, the kind you love "bunches"... but being pre-sweetened, it made the squares a little on the uber sweet side.
I'm not much of a candy fan, but I do love English toffee. Started making it when Justin and I first lived together, but that was about 6 years ago and I haven't made much since. Until yesterday. We had picked up some coffee toffee made locally and it was black, which was awesome! Tasted great too, but it was expensive! Like $2.50 for three tiny little pieces. Knowing I could make toffee, I decided to try my hand at my own coffee toffee. It came out great (though not black). I'm still going to experiment; I don't know why I need it to be black, but I so want it to be black! This recipe only has ground beans in it, which like I said, is delicious... but I'm thinking if I put a tablespoon or two of espresso in it when cooking... it might come out black.
This song is a little throw back and I had to be cheesy and use it. More new wave than punk, I suppose. They used to play the video on MTV all the time in the early/mid 80s, and I was like six or seven years old when I decided I wanted Annabella Lwin's shaved hair style! Actually, I think I have had that hair style, only with dreads! Bow Wow Wow's "I Want Candy". -jen
COFFEE TOFFEE Prep Time: 2 minutes Cook Time: 5-7 minutes Level: Super easy! Special Tools: Candy/Oil thermometer Note: Be very careful making this. The melted butter/sugar can burn you badly and it sticks like a mofo!
1/2 cup (1 stick) butter + some for pan
1 cup sugar
1 tablespoon light corn syrup (though I've made it without this too)
1/4 tsp Kosher salt
2 teaspoons finely ground coffee beans
1 teaspoon vanilla extract
1/4 cup chopped pecans (optional)
Line a baking sheet with parchment paper and set aside. (If you don't have parchment paper, you can just generously butter the baking sheet. The bottom of your toffee will be a little buttery but it'll still be tasty!)
In a large 2-quart saucepan, combine 1/2 cup butter, sugar, corn syrup, salt and ground coffee beans. Using a wooden spoon, stir over medium-high heat, bringing candy temperature to 300 degrees F (hard crack stage). Immediately remove pan from heat, quickly stir in vanilla, and spread onto parchment paper lined pan. Sprinkle pecans over the top quickly while toffee is still hot and allow to cool for about 20 minutes. Flex the pan a little and candy should release.
If you're not a fan of coffee, you can leave it out and just make plain English toffee! Sometimes I sprinkle a little course salt over the top of the toffee for that "salted caramel" flavour. Another option is chocolate. Instead of sprinkling pecans on it immediately after pouring it out, you could sprinkle chocolate chips or shaved chocolate across the top. The residual heat will melt it after a few minutes and you can spread it smooth across the top.
Made this one with pecans, salt and milk chocolate drizzle. Left the coffee beans out.
Difficulty: Super Easy
