I needed a cake for a co-workers birthday, and I was looking for something different.  Because I like ice cream better than cake, I wanted to do something frozen…even though it was January.  After some clicking around the internet, I had a plan. It couldn’t have been easier, and the cake was a huge hit!  I only got a small taste.

Ice Cream Sandwich Cake

You need:

12 ice cream sandwiches

1 tub of whipped cream, frozen

15 oreos, crumbled into bits

1 jar of hot fudge

sprinkles/decorations

1. Unwrap all 6 ice cream sandwiches.  Lay the sandwiches out on a medium-sized square plate.

2. Warm the hot fudge and spread a thin layer over the ice cream sandwiches.  I used Archer Farms Sea Salt Hot Fudge, because I always love a little salt with my sweet.

3.  Remove the whipped cream from the freezer and spread a thin layer over the hot fudge.  It will be tough to get a thin, smooth layer…but it will be hidden, so it doesn’t have to be perfect.

4. Sprinkle the Oreo crumbles over the whipped cream.

5. Unwrap the last 6 ice cream sandwiches and layer them neatly on top.

6.  Frost the cake using the rest of the whipped cream.  Sprinkle and decorate as you please, then freeze it for 10 minutes.

7. Smooth the sides of the cake using a butter nice, making it all nice and neat.  Heat the rest of the hot fudge and drizzle away.

This cake is unique, simple, and tastes amazing!  It is perfect for birthdays, but easy enough for everyday.  Enjoy!

Here’s to an awesome year!

I settled on traditional chocolate chip cookies with dried cranberries and pistachios.  They added some fun holiday flavor, and made the cookies more festive looking.  We don’t have any little kids yet, but these would have been so fun to leave out for Santa!

For my second creation, I dipped mint Oreos in white chocolate, added gold sprinkles, and drizzled them with festive green candy coating.  I wanted them to look like ornaments, and be almost to pretty to eat.

I love these treats because they look tough, but are so easy to make!  The hardest part is controlling the temperature of your chocolate, and perfecting the perfect drizzle.

Getting the perfect candy coating drizzle

I start with a package of white candy coating and add food coloring, however you can also buy pre-color wafers to make it easier.  I heat my drizzle chocolate until it is almost liquid, adding shortening as I go.  The shortening makes it more fluid, and I add it one teaspoon at a time until it is a pourable consistency.

Equipped with an oven mit on each hand (the coating is VERY hot), I pour the drizzle into a plastic baggie and seal it.  I move the chocolate to one end of the bag and, very carefully, I cut a very small part of the tip off.  I now have a customized tool that allows me to get a perfect drizzle going, and I can throw it away after I am done.

This method is basically fool-proof, provided your drizzle is the right consistency, and you don’t cut too large of an opening in the baggie.

Merry Christmas,

Kristine

Using this idea, I managed to come up with a new recipe featuring raw sugar cookie dough.  My choice was seasonally motivated…nothing says Christmas like sugar cookies!

Sugar Cookie Kisses

You need:

2 3/4 cups all-purpose flour

1 cup butter, softened

1 1/2 cup granulated white sugar

1 tsp vanilla

1/2 cup milk

1 bag of white chocolate chips

5-6 candy canes (crushed)

1 package milk chocolate candy coating

1-2 tsp shortening

1 circle fondant or cookie cutter

Wax Paper & 2-3 cookie sheets

Rolling pin

1. Begin by creaming the butter, brown sugar, and granulated sugar on a low-speed.

2. Add the milk and vanilla, and continue mixing.  Once everything is nice and fluffy, add the salt, and then add the flour slowly…1/2 cup at a time.

3. After all the ingredients are well-mixed, add the package of white chips.

4. Chill your dough for about an hour.  Once the dough is at a good consistency, roll the dough out to about 1/4 inch thickness with a rolling pin.  Use the fondant cutter to cut out small circles (you should get at least 75 treats).

5. Chill them again for about 1 hour.

6. Using the rolling pin, crush the candy canes into small bits.

6. Melt the chocolate over low heat.  Add about 1 tsp. of shortening if the chocolate begins to scorch.  Stir the chocolate constantly.

7.  Remove the chilled treats from the freezer  and dip them individually in the chocolate with a normal metal kitchen fork. Gently tap the fork on the side of the pan, and allow the extra chocolate to fall off.

8.  While the chocolate is still hot, sprinkle the candy cane bits on top.

I chose to make these treats cookie-shaped, instead of spherical, to make them more like traditional sugar cookies.  I like that they are smaller and more bite-sized, and the recipe really yields a lot!  They are fun, festive, and won’t last long!

I hope these treats make your holiday sweeter!

Merry Christmas,

Kristine

Perfection: “Vanilla Bean Ice Cream with a Salty Caramel Swirl & Fudge Covered Potato Chip Clusters.”

…that inspired a monster creation:

Chippy Dough Bites.

(this recipe is very similar to my Michigan Cherry Chip Cookie Dough Truffles)

You need:

2 1/2 cups all-purpose flour

2 tsp salt

1 cup butter, softened

1 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla

1/2 cup milk

1 bag of kettle cooked potato chips

1 package milk chocolate candy coating

1-2 tsp shortening

Wax Paper & 2-3 cookie sheets

1. Begin by creaming the butter, brown sugar, and granulated sugar on a low-speed.

2. Add the milk and vanilla, and continue mixing.  Once everything is nice and fluffy, add the salt, and then add the flour slowly…1/2 cup at a time.

3. After all the ingredients are well mixed, add the package of mini chocolate chips.  Crush 1 cup of the potato chips into small bits. At the chip bits to the mixture.

4. Chill your dough for about an hour.  Once the dough is a good consistency, roll the dough into balls and place them on a cookie sheet, covered in wax paper or foil.  You should get between 3-4 dozen.

5. Chill them again for about 1 hour.

6. Crush the leftover chips and set aside.  These are an added garnish for the bites, to add more salt.

6. Melt the chocolate over low heat.  Add about 1 tsp. of shortening if the chocolate begins to scorch.  Stir the chocolate constantly.

7.  Remove the chilled dough balls from the fridge and dip them individually in the chocolate with a normal metal kitchen fork. Gently tap the fork on the side of the pan, and allow the extra chocolate to fall off.

8.  While the chocolate is still hot, sprinkle the chip crumbs on the bites.

Yum.

I’d recommend a double batch of these, if possible.  They are great for tailgate parties, late night cravings, baby showers…anywhere you’d find people daring enough to mix chocolate and potato chips.

Happy snacking!

Kristine

It’s the day after Thanksgiving and Christmas is just around the corner.

As I sit here basking in the glow of my food coma, I feel obligated to share a sweet recipe that was a raging success yesterday.

It started with a half pound bag of pecans.

We had been invited to join some friends for dinner, I had never made a pumpkin pie before.  I really wanted to try.  As I weaved through the aisles of Trader Joe’s, picking up ingredients, I grabbed a bag of pecans as an afterthought.  My husband suggested I throw the on the pie, and I knew I’d find a use for them.

Wednesday night, I started my first pumpkin pie.  As I looked at the pecans more, I started to reconsider throwing them on the pie.  What if they burned?  What if someone had a nut allergy?  Maybe I should just include them on the side?  Suddenly, it dawned on me.

I would candy them….with bacon!

They turned out amazing!  As is often the case when you infuse something the bacon, they were best described as “totally addictive.”

Absurd Pecans

You need:

- 1/2 lb. of pecans, halved

- 2 egg whites

- 1 Tbsp. water

- 4 to 5 slices of bacon (REAL bacon, not turkey bacon)

- 1 Tbsp. bacon drippings

- 1 cup of brown sugar

- 1/2 tsp. cinnamon

- 3/4 tsp. salt

1. Preheat the oven to 250 degrees.  Cover a baking sheet with aluminum foil.

2. In a medium sized mixing bowl, combine the brown sugar, cinnamon, and salt.  Set aside.

3. In a separate medium sized mixing bowl, combine the egg whites and water and whisk until frothy.  Set aside.

4. Cook the bacon over medium heat under crispy (but not burned!).  Remove the bacon from the pan and set it aside.  Carefully pour the bacon drippings that remain in the pan into the egg white mixture.  It should be about 1 tablespoon of grease.  The grease will spit and be very hot, be careful not to burn yourself!

5. Dice the crispy bacon up into bits, removing any pieces that are rubbery and fatty.

6. Drop the pecans and bacon bits into the egg/grease mixture and stir until coated.

7. Drop the coated pecans into the sugar mixture and stir until coated.

8. Drop the sugary coated pecans onto the foil covered baking sheet.

9. Bake the pecans for 1 hour, stirring every 15 minutes.  I changed the aluminum foil after half an hour, the eliminate the extra sugar and get the pecans crispy.  It’s not necessary, but will minimize burning.

10. Let your absurd pecans cool before tasting.  I know it will be tough…but they will be super hot and you’ll burn your mouth.

There you have it…these little treats are so easy to make, and they would make a great gift!

I guess I should probably explain the name: I was texting our friend on my iPhone.  True to form, autocorrect kept taking it upon itself to change “candied” to “absurd.”  Normally, these “corrections” enrage me.  However, this time…it seemed like a perfect suggestion.

Yes autocorrect, I agree…it is absurd how good these pecans are.

Wishing you a delicious holiday season,

Kristine

I love how these favors turned out!  They are sparkly, unique, and they saved the couple money because they doubled as escort/place cards.

The couple chose to use the names of movies to name their tables.  The names were personal and creative, including The Wedding Singer, The Proposal, and Romeo and Juliet (guess who sat here!).

To make each table unique, I used a different black and white pattern for each table.  Shades of pastel and bright pink, sparkly accent, and silver raffia made these custom favors complete.

“We got them!! They look awesome!

I sent pics out to my Mom and MOH right away!

I am so excited to show them off at the reception!”

-Michelle (bride)

I am proud of my newest project, but the bride’s response to the shipment made me even happier.  Congratulations to John and Michelle!  I wish you a beautiful wedding day, and an amazing new life together.

If you love the look of these favors, and you’d like me to create a custom favor for your own big day, let me know!  I will design a tag and customize packaging to match any decor.  Favors are available in any candy imaginable!

These personalized treats are affordable, practical, and will really set your celebration apart.  Contact me via email for a quote today: well.hello.sugar@gmail.com.

All the best,

Kristine

Gourmet food served from trucks?  I was intrigued.

This show took me all over the country…city to city, truck to truck.  It profiled ambitious culinary minds that had  taken their skills to the streets.  One particularly awesome ice cream truck caught my eye in (where else) New York City.

The truck offered an array of creative twists on traditional soft-serve ice cream.  Sugar with salt, sweet with heat…I was hearing a lot combinations that I love.  One cone in particular stoof out: a vanilla soft-serve cone dipped in white chocolate and rolled in…crushed wasabi peas.

Fantastic.

As my mouth started watering, I grabbed a pen and paper and started to jot some idea down.  How could I play with this fun new flavor combination?

Suddenly, I had it.

Introducing: Wasabi White Chip Macadamia Truffles

2 1/2 cups all-purpose flour

2 tsp salt

1 cup butter, softened

1 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla

1/2 cup milk

1 package of white chocolate chips

1-2 cups dried wasabi green peas, finely chopped

1 cup chopped macadamia nuts

1 package vanilla candy coating

1-2 tsp shortening

Wax Paper & 2-3 cookie sheets

Similar to the Michigan Cherry Chip Truffles from my Love at First Bite post, begin by creaming the butter, brown sugar, and granulated sugar on a low speed.  Add the milk and vanilla, and continue mixing.  Once everything is nice and fluffy, add the salt, and then add the flour slowly…1/2 cup at a time.

Once you have everything well blended, slowly mix in the white chocolate chips, macademia nuts, and about half of the wasabi peas.

I chose to chop up the chips beforehand, to help them blend better.

You’ll end up with a very chunky cookie dough.

Make sure the peas are well chopped, you don’t want to surprise someone with a mouthful of wasabi…

Chill your dough for about an hour.  Once the dough is a good consistency, roll the dough into balls and place them on a cookie sheet, covered in wax paper.  I like to use a tablespoon to measure out my truffles, it keeps me from making them too large.  You should get between 2-3 dozen.  Chill them again for at least an hour.  The longer you chill them, the more quickly the chocolate will set when you dip them.

Same as before, while the dough balls are chilling, melt the chocolate over low heat.  I break the candy coating in half, include 1 tsp of shortening, and melt it on the lowest heat on my stove.  If you notice the chocolate starting to scorch, add an extra teaspoon of shortening and repeat as needed.  Be careful not to add too much, as you truffles can turn out greasy.

Remove the chilled dough balls from the fridge and dip them individually in the chocolate with a normal metal kitchen fork. A fork, I have found, works better than a spoon because it allows more excessive coating to fall off…and leaves less of a tail.  Drop them onto the waxed paper, wait about 5 seconds, and sprinkle each truffle with wasabi immediately.  You don’t want your truffles to set before you add the best part.

If you want to keep the heat to a minimum, consider sprinkling your treats with chopped white chips instead.

I hope you enjoying wowing your family and friends with this unique sweet treat!

All the best,

Kristine

 So when I was asked 2 weeks ago if I could throw together a surprise candy table for a bachelorette party, I was thrilled.  Because I typically plan tables for bigger crowds, I was excited to plan for an event that was smaller, more intimate.

The wedding colors are royal blue and silver, and I wanted to keep the table as close to this as possible.  I started building the table with a trip to my favorite bulk candy store.

I think swizzle stick suckers are so sparkly and elegant.  They seemed like a natural addition to a table that I wanted to keep classy and elegant.

 I wanted to incorporate something homemade into the table, and I wanted it to fit in visually.  Because it was a smaller crowd, I decided to do a pop.  As a fun alternative to the cake pop, I decided to do a cookie dough pop!  Stayed tuned to my blog for the recipe.

Because it I was planning for a bachelorette party, I anted to include a jello shot.  I thought it would be a fun way to keep things colorful and fruity!  As it turns out, jello shots are the bride’s favorite.

I planned ahead and made the jello shots layered.  The bottom layer was blueberry flavored, and the top layer was red berry.  Stay tuned to my blog for the recipe.

At this point in the planning process, the old saying “Something old, something new, something borrow, something blue” was stuck in my head.  I really liked the idea of incorporating the saying into the table itself.  I added some decorations, including colored tiles that double as coasters and made a nice gift for the bride afterwards.

I worked hard to keep this table cohesive,  simple, and a secret.  After running into the bride after setting up in the hotel room, I quickly told her I had family in town visiting.  Never one to be smooth under pressure, I still can’t believe she bought it.  Her fiance had his doubts…maybe because I nearly broke his fingers as I shook his hand.  Darn nerves.

I hear she loved it, and I couldn’t be happier!  Big thanks to Sarah for the awesome opportunity.

Best,

Kristine