Jelly Bean Brittle

WIN_20150329_141104

Hop. Hop. Hippidy Hop. That bunny is heading our way, and wouldn’t it be nice if he arrived with a basket of homemade Easter candy? Jelly Bean Brittle is awesome for so many reasons… it’s super easy (Can you boil water? That’s about the only skill you need!), doesn’t require any expensive ingredients, and unlike peanut brittle, is completely free of common allergens. This recipe makes a great big pan (about 2 1/2 pounds’ worth) – perfect for an office or a classroom!

The only special item you will need is a candy thermometer. Now, don’t panic – a candy thermometer looks like any other thermometer, and just clips right onto your pot. All you need to do is READ it, and if you are reading this blog post, you’ve got that skill locked. Here is a link to the simple candy thermometer that I use:

Taylor Classic Line Glass Candy and Deep Fry Thermometer

It’s less than $6, and if you order it today you’ll be able to make Jelly Bean Brittle before Easter. You’re welcome. Let’s get started!

WIN_20150329_131938Ingredients (Makes 2 1/2 pounds)

1 pound bag of mini jelly beans

2 cups sugar

1 cup light corn syrup

1/2 cup water

WIN_20150329_1329121/4 cup butter (not margarine)

1 1/2 teaspoons baking soda (no lumps!)

Directions

Step 1) Clip your candy thermometer to the side of a big, old pot. The tip of the thermometer should not be touching the WIN_20150329_132803bottom of the pot. Add sugar, corn syrup, water, and butter. Bring to a boil over medium high heat, stirring frequently.

Step 2) Once the mixture begins to boil, reduce heat slightly (low-medium) and allow to continue boiling until the temperature gauge on your candy thermometer reaches the line WIN_20150329_134459labeled “Hard Crack” or 295 degrees. Be patient – this will take 20 – 30 minutes. Remember to stir occasionally.

Step 3) While your mixture boils, prepare your pan. First, cover your largest baking pan with aluminum foil; don’t forget to cover the sides. Next, grease the aluminum foil with the wrapper from a stick of butter. Then, evenly distribute jelly beans on the WIN_20150329_134509foil.

Step 4) When your boiling mixture reaches the Hard Crack stage, turn off the heat and sprinkle baking soda into the pot. STIR QUICKLY! A chemical reaction will take place, causing the boiling mixture to foam and froth. This is normal – and exciting!

Step 5) After stirring, pour mixture over jelly WIN_20150329_134600beans. Working quickly, spread mixture evenly over the entire pan.

Step 6) After about 10 minutes, your jelly bean brittle will be ready to break apart into bite size pieces. Store in an airtight container to keep nice and fresh!

PS – About that pot… just add a drop of dish soap and fill with BOILING water. It’ll come clean in seconds.  😉

Irish Cream Icebox Cake

cake-3I don’t recall exactly how the topic came up, but recently my mother and I got to talking about something called “Icebox Cake.” I was completely unfamiliar, but she knew exactly what this was. To me, it sounded like an interesting concept… layers of chocolate chip cookies and creamy filling, refrigerated overnight until the whole thing took on a cake-like texture. I filed the idea away for a future rainy day.

Mom did better than that, and actually created an icebox cake for us to try. It was fantastic! This cool, creamy indulgence has definitely earned a spot in the dessert rotation here at Crowded Earth Kitchen. I hope you enjoy Irish Cream Icebox Cake as much as we did!

cake-2Ingredients (Serves 12 – 16)

24 ounces of “Chips Ahoy” cookies (packages vary in size; check the weight)

3/4 cup (about 12 ounces) Marscarpone cheese

1 3/4 cup heavy cream

1/2 cup Irish cream liqueur

1/2 cup sugar

1 tablespoon cocoa powder

1 teaspoon almond extract

Garnishes such as powdered sugar, whipped cream, and/or miniature chocolates

cake-1Directions

Step 1) Combine Marscarpone cheese, heavy cream, Irish cream liqueur, sugar, cocoa powder, and almond extract. Blend with an electric mixer for one minute, then beat on high speed until stiff peaks form.

Step 2) Cover the bottom of a large Springform pan (or other round pan, approximately 12″ in diameter) with Chips Ahoy cookies. Do not overlap the cookies. Instead, break a few cookies to fill in the spaces.

Step 3) Top the cookies with a thin layer of cream (about 1/4 of your total filling mixture).

Step 4) Repeat layers of cookies and cream filling until the cream filling is used up. The top layer should be cream.

Step 5) Cover your Irish Cream Icebox Cake with plastic wrap and refrigerate overnight. Don’t rush this – the cake really does need to rest in the fridge for about 12 hours!

Step 6) If using a Springform pan, run a butter knife around the edge before removing the side of the pan. Immediately before slicing and serving, garnish as desired.

YUM!

 

Yummy Frozen Pumpkin Torte

win_20160928_190824Question: What’s better than a delicious frozen pumpkin torte?

Answer: A delicious frozen pumpkin torte which is super easy to prepare!

This torte fits the bill. Yummy Frozen Pumpkin Torte offers the perfect flavor profile for autumn, has a beautiful presentation, and is simple enough for a beginner to tackle with confidence. Let’s get started!

Ingredients (Serves 12 – 16)

3 cups finely crushed gingersnaps

1/2 cup butter, melted

2 cups pumpkin puree (canned or fresh)

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

1/2 gallon vanilla ice cream, softened

Whole gingersnaps (for garnish)

Toffee candy bar (for garnish)

Directions

Step 1) Combine gingersnap crumbs and butter. Press mixture evenly into the bottom of a 10 inch Springform pan. Place the pan with the crust in the freezer, to help the crust set.

Note: If you don’t have a Springform pan, you can use a 9″ x 13″ baking pan. You may need an additional (4th) cup of gingersnap crumbs and an extra 2 tablespoons of melted butter to coat the bottom of a 9″ x 13″ baking pan.

Step 2) In a large bowl, whisk together pumpkin, brown sugar, salt, cinnamon, ginger, and cloves. Gently fold in softened ice cream. Remove the pan with the crust from the freezer, and spread the ice cream mixture over the crust. Cover with foil and return the torte to the freezer for at least 4 hours, or overnight.

Step 3) Just before serving, garnish the top of your Yummy Frozen Pumpkin Torte with gingersnaps and toffee candy bar pieces. Remove side of Springform pan for presentation.

To store leftover torte in freezer, simply reattach the side of the Springform pan and cover with foil.

 

Microwave Potato Chips

chips1Our garden produced a nice crop of lovely little purple potatoes this year. The insides are ringed with beautiful shades of violet, but the small size of these potatoes makes them impractical to peel. Voila! Potato chips! What a simple way to show off the color of these heirloom veggies!

On our Kitchen Gadgets page, we’ve provided a link to an affordable gadget which makes potato chips (oil free) in the microwave. It works really well, but makes small batches. We have a LOT of potatoes, and needed to find a way to process larger batches of chips. Aha! This worked like a charm:chips3

Emson Bacon Wave, Microwave Bacon Cooker

Yes, friends, an “As Seen On TV” microwave bacon maker, no joke! We used a mandolin to slice potatoes really thin, sprinkled them with a bit of sea salt, and arranged them in the bacon maker as shown:chips2

We microwaved our chips for approximately 6 minutes (until the chips started to brown). Done! So simple! What a great way to enjoy the high fiber goodness of garden fresh potatoes, without adding fat.

PS – this same technique works for vegetable chips made from yams, beets, carrots, and parsnips. Stay tuned!