DIY fun-size candy, a surprise guest, and a cocktail

A recent link on a friend’s facebook page combined two favorites: kitchen DIY and candy. Healthier versions of peanut butter cups, milk duds, peanut m&ms, crunch bars, butterfingers (personal fave), tootsie rolls, twix, etc could all be mine if I followed these recipes.

On closer inspection, I saw that some of these recipes didn’t truly resemble what they were supposed to mimic (though they’re probably still delish) and many called for ingredients that might take a bit of hunting down (puffed quinoa? Wasa 7-grain crackers?). My criteria of almost duplicating the original (chocolate-coated chickpeas passing for malted milk balls sounds intriguing, but not for Halloween) and having everything on hand (sadly, the crunch bars were out) narrowed it down to 3 Musketeers bars–my winner.

Though it wasn’t a win, really. My digital thermometer was on the fritz and the two meat thermometers I dug from the bottom of my drawer didn’t read high enough. The outcome was overcooked fluff and undercooked nougat (this makes more sense when you look at the recipe) and bars that just didn’t hold together. It being Halloween and all, I’ll show you the blobs that formed when I tried to coat the base in chocolate.

now THIS is scary

now THIS is scary

at least it won't ooze out of the pan

at least it won’t ooze out of the pan

I know, right? But if you’ve been here before, you know I still went forward. Spreading the fluff/nougat base in a well-greased pan, I then covered it with the melted chocolate.

Freezing it gave best results, though too much time at room temperature makes it overly soft. Flavorwise? Not bad! They come close to the real 3 Musketeers bar. So much so that too large of a piece (or too many small pieces) makes your teeth hurt.

Knowing that, I’ll cut myself a sliver and wait for my little goblins to get home from school and start the Halloween madness. *sits down in a comfy chair, puts her feet up, slowly brings DIY candy up for a bite*

DIY 3 Musketeers bars, sort of

DIY 3 Musketeers bars, sort of

*there’s a REALLY loud knock at the door* Liz !! Liz !!! Knock knock !!!

Liz: Who could that be? It’s a bit early for trick-or-treaters. And the girls won’t be home from school for another hour. But I recognize that voice. It sounds like amb*laughing* Ok, I’ll bite. Who’s there?

amb: Orange!!

Liz: Orange who?

amb: Orange you glad it’s Halloween ?!?!

*amb comes in* Trick or treat Liz !!! Oh my, this is exciting; I haven’t been to your house in ages. Everything looks great. And is that … do I smell … chocolate ?!? Oh my goodness, you spoil me. And all my readers. It’s cool that they’re here too, right? We took our shoes off at the door and everything.

Liz: Give me some time here, amb. I’m still recovering from your knock-knock joke. And you seem especially excited today. Chocolate on your chin–have you been eating candy bars already? *shakes head* But yes, of course, bring your lovely self and your lovely readers in. The more the merrier and I just happen to have this batch of super-sweet, super-indulgent homemade candy. Have some!

amb: We have food and movies! I brought entertainment. I figured it was the least I could do, since you’re providing the goodies. The perfect film to go with our completely over the top, so-bad-for-us-they’re-amazing snacks: the 1993 cult classic “Hocus Pocus”. Before he got Zac Efron to sing in “High School Musical”, Kenny Ortega convinced Bette Midler to wear some really, really bad make up in “Hocus Pocus”. Seriously. It’s so bad. I can’t look directly at Bette’s teeth; they’re terrifying.

eek!

eek!

I purposely picked this movie because I thought I could handle the scare-quotient, and now I’m feeling really nervous here on your couch. Hey, do you think Dave would come over if we called him? To protect me? And be all tall and strong and supportive and … wait, what movie are we watching, again?

Liz: Hocus. Pocus. Remember? That movie where Sarah Jessica Parker plays a witch who enchants boys by batting her eyelashes and … *amb is still all dreamy on the couch* er, never mind. Bad example. Ok. “Hocus Pocus” is that movie where a trio of witches are resurrected from the grave on All Hallow’s Eve and have one night to create the potion that will allow them to suck out children’s souls and stay young and beautiful forever … you ok amb? You’re looking a little pale.

amb: *shivering* Do you ever notice, Liz, how stories that are supposedly for children so often turn out to be completely gruesome? I mean, nobody took “Hocus Pocus” seriously when it came out–they were too distracted by the costumes and the cheesy dialogue and those teeth. But when you think about it, the slaughtering of innocent children just to maintain an outward appearance of youth and vitality is pretty serious stuff. I think it really speaks to the lack of respect that we seem to have, as a society, for our elders, and to the universal fear of becoming irrelevant.

Liz: Your geek glasses have come out, I see. But you’re right amb, when you look past the surface there are some heavy themes in this movie for sure. Maybe too heavy for a Halloween party, don’t you think? Can we focus on one of the lighter elements of the film? Potions? I’ve been toying with the idea of an adult version of a liquid candy bar, so combined a few of my favorite sweet spirits to arrive at this dandy of a cocktail.

sugar overload

sugar overload

amb: Yes, please. Let’s end with the cocktail. More sugar, that’s what I need! And Dave. More sugar, and Dave, and maybe a nice, romantic movie that doesn’t have dark overtones of grimness and death. Can we feature a musical next time, Liz?

Liz: Sounds like a great idea to me, amb. Maybe we should get together on a more regular basis for movie-and-snack discussions. You bring the movie, I’ll provide the snacks? We clearly have a winning combination watching Hocus Pocus while chewing our way through these gooey candy bars and sipping our Candy Bar Cocktails. You bring your Words Become Superfluous friends and I’ll invite food for fun folk and we’ll celebrate the silver screen and sensational snacks.

amb: Another yes from me! Let’s get on that–after this spooky-fun Halloween party, of course. When you get back to your kitchen, start looking for recipes while showtunes play in the background to get inspired. Hey, they’re dimming the lights for the movie. Happy Halloween everybody! And thanks for letting us crash, Liz.

Liz: Always happy to have you and your amazing readers over. Come back anytime! To close, will offer the recipe for the wicked candy cocktail we’re serving. A very sugary cheers to all!

Happy Halloween from amb and Liz :-D

Happy Halloween from amb and Liz 😀

Candy Bar Cocktail

  • 1 ounce Irish cream liqueur
  • 1 ounce dark crème de cacao
  • 1 ounce half-and-half
  • 1/2 ounce white crème de cacao
  • 1/2 ounce Tuaca or vanilla vodka
  • 1/2 ounce brandy
  • Chocolate sprinkles

In shaker filled with ice, combine all ingredients except for sprinkles. Shake well. Use small amount of cocktail to wet rim of glass; press glass into sprinkles on plate. Strain cocktail into glass.

food (and wine) for fun

“Choose a job you love, and you will never have to work a day in your life.” Credited to Confucius–much-quoted Chinese philosopher–this line first grabbed me shortly after college. What would it be like to enjoy your profession so much that it didn’t seem like work? Choosing a job didn’t seem an option; I was a new grad and just wanted someone to hire me.

Someone eventually did and I went on to hold a number of positions (food scientist, baker, coffee shop manager) before going out on my own. Yet through it all, I’ve only worked food jobs. And I can say without reservation that following your passion leads to doing what you love. And when you do what you love, it rarely seems like work.

My opening quote came to mind as I thought back on my day. Lunch was spent with a good friend, also a former client, at Wilde Roast Cafe, a Minneapolis spot known for first-rate food. My open-face tilapia sandwich was tasty and the creamy pumpkin soup plenty creamy. The kicker was dessert: carrot cake and a scoop of Surly (as in beer) gelato. Wow. (Not had on this visit, but highly recommend any of the Alaskan beers.)

The fun continued at tonight’s Twin Cities Home Economists in Business meeting. This professional organization held its kickoff fall meeting at Warehouse Winery and because it seemed the perfect date venue, I asked my husband to accompany. We enjoyed nibbles and sips as the winery staff led us through six food-and-wine pairings. From a white wine paired with cheese and crackers to a deep, dark Cabernet alongside Parmesan-stuffed mushrooms, the wines were robust and bold. The winery itself was a hidden Minneapolis gem. Housed in an industrial park (and what was formerly a motor-repair shop), its walls sported crazy-fun art along with plenty of product.

Warehouse Winery wall

pop art looks right at home alongside wine-making equipment

Next stop was a Costco next to the winery (what’s a date night without a Costco run?) and I was thrilled to find Kerry Gold butter. After this butter was recommended by a foodie colleague, I’ve tried to always have it on hand. When our neighborhood Costco stopped carrying it, I was dreading the opening of our final package. But tonight I go to sleep knowing we have six more boxes stacked in our freezer.

Irish butter–pure gold for baking or spreading

The food fun continued when I returned home to a gift of European chocolate bars from my Wilde Roast lunch friend. She’d recently taken a trip to Ireland and was kind enough to bring me two stunning postcards and six amazing candy bars. Thanks, Mary!

pretty postcards from Valvona & Crolla–famous Edinburgh food market

candy bars from UK and Ireland–can’t wait to dive in

I’ll finish the day off by reading a chapter or two from Birdseye: The Adventures of a Curious Man, a biography of Clarence Birdseye, the man credited with inventing the frozen food industry we know today. This may not sound like a page-turner, but Birdseye was a thinker, innovator, and all-around adventurer. I’d consider myself lucky if I accomplished even one-fourth of what he did in his lifetime.

My accomplishments will likely be less momentous than Birdseye’s, but I still count myself lucky to be surrounded by all things food. In my world, there are few lines between work and play and the same can be said for colleagues and friends. Confucious would most certainly approve.