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.

giving you mo’ crunch

Food for fun is celebrating, folks! This was guest-post week over at Blog of Funny Names and, not only was it a crazy-fun post to write, but it connected me directly to my superstar subject.

My funny-name pick is a food-tv host, but also famous for his work in politics, Hollywood, and journalism. (I won’t name this famous gent here, so I strongly recommend you click over for a read.) When I tweeted him the link to my post, he tweeted back with a thanks, kind words, and share of my link. His simple act put me over the moon and I’m honored and humbled to have someone so public read my homage to him.

To celebrate, I made another round of Momofuku Milk Bar‘s “crunch.” If you’ve not seen their book–and if you’ve made peace with processed sugar–you need to give it a read. It’s drawn me in like that proverbial kid in a candy store. Everything in it is so naughty!

Cereal milks, ice cream made from cereal milks, crack pie™ (yes, they ™ed their crack pie), confetti cookies, candy bar pie, cinnamon bun pie, peanut butter nougat, chocolate malt layer cake, graham ice cream, carrot cake truffles, nut brittles–this list goes on. And then there’s the Crunch chapter. Here’s pastry chef Christina Tosi’s take on The Crunch.

The crunch is all about filtering our snacking spells…making crunchy textural elements all our own. Never too far from the familiar cornflake, pretzel, or cracker, we’ll make crunch out of almost anything the supermarket sells and then use it in something as fancy as a plated dessert or as simple as a cookie dough.

Each crunch recipe has a balance of salt and sugar as well as melted butter–the glue–and milk powder, which seasons and helps bind the mixture once baked. The beauty of the crunch, besides the obvious sugar, butter, and snack-attack allure, it the way it’s baked. Slow and low in the oven yields the most amazing tender caramelization in every crunchy snack-ridden handful, cookie, pie crust, or garnish.

If that doesn’t make you want to whip up a batch of Crunch.Right.Now., there’s no need for you to read further. 😉 But for those still with me, here’s how it went down.

First up was the Ritz cracker version, which I then used in Momofuku’s recipe for cornflake-chocolate-chip-marshmallow cookies, subbing in Ritz Crunch for the cornflake version. These cookies were wicked good. Stopping at just one–something I can usually do–was not an option. Adding Crunch to cookie dough–whether Momofuku’s or another favorite recipe–means you may down at least three or four of these crunch-ified cookies in one sitting. You’ve been warned.

pretty? no. irresistible? absolutely.

pretty? no. irresistible? absolutely.

Today’s celebration batch was all about color: Fruity Pebbles Crunch. (Other options include cinnamon toast, pretzel, and cornflake, though Tosi’s point is good: you could use pretty much anything for the “crunch” ingredient.)

haven't had these on my table since I was 7

haven’t had these on my table since I was 7

To avoid too much of a calorie disaster, I made only a half-batch: 1 1/4 cups fruity pebbles, 1/4 cup nonfat dried milk powder, 1/2 tablespoon sugar, pinch coarse salt, and 3 tablespoons melted butter stirred together, then spread out onto a silicone mat-lined baking pan. Baked 20 minutes at 275ºF, then cooled, it can be sprinkled on ice cream, stirred into batter or dough, mixed with yogurt, or eaten in all its rainbow glory as-is.

spread out before baking

spread out before baking

Next time you want to celebrate (heck, this works when you need to console yourself as well), add “make Crunch” to your to-do list. Sure, do a few crunches afterward if it makes you feel better, but you’ll need to get back to the Milk Bar cookbook eventually as there is more celebrating to do.

fruity pebbles Crunch à la momofuku milk bar

fruity pebbles Crunch à la momofuku milk bar

being a guest, DIY cocktail mixers, and pb graham poppers

blog  /bläg/

  • noun: blog;  plural noun: blogs
  1. a personal website or web page which an individual records opinions, links to other sites, etc. on a regular basis.
  • verb: blog;  3rd person present: blogs;  past tense: blogged; past participle: blogged; gerund or present participle: blogging
  1. add new material or regularly update a blog.  “It’s about a week since I last blogged”
  2. write about (an event, situation, topic, etc.) in a blog “”he blogged the Democratic and Republican national conventions and an independent”

Who knew?

“Blog” is a relatively new word for most. Wikipedia cites its first appearance in the late 1990s and only in 2009 did it take off on a more personal level. (Credit for definition and graph goes to google.)index

I never imagined I’d author something with such a funny name, but here I am. (And here you are–you’re probably doing it, too.) Food for Fun was born because it seemed important for a food writer to have a food blog. It’s been rewarding and a favorite part has been the community of like-minded (and some not so like-minded, but fun just the same) folk I’ve come to know.

An unforseen bonus has been having clients bring me on as guest poster for their sites. As it’s all food related, I’ll offer links here–please give them a look-see. The salad alone make them worth the read. Promise.

But I won’t just send you elsewhere to read other blogs. Food for Fun is about content, folks 😉

First up: I’ve become of fan of celery simple syrup, which goes especially well in gin and vodka cocktails. It’s also a great way to use up those last few ribs of celery that always seem to be hanging out in the crisper. For each 2 ribs chopped celery, add 3/4 cup each water and sugar. Boil 5 minutes; drain and voilà! It’s sharply flavored enough that you’ll know the celery is there, but mild enough to be a versatile and interesting addition to lighter cocktails.

celery simple syrup

celery simple syrup

Second: How-To sour mix (margarita, anyone?) posts are everywhere, so this may be old news, but having tried it once, I always keep a stash on hand. It’s tasty enough to drink as-is, but a dilution of at least soda water makes is irresistible. And it shines in tequila-based drinks, absolutely.

D.I.Y.

D.I.Y.

Making the homemade sour requires more muscle than does the celery syrup as it calls for a cup each fresh lemon and lime juice. After much squeezing, the juices are poured into a premade simple syrup (boiling 1 cup each sugar and water until sugar dissolves). Its bright and fresh flavor set it worlds apart from store-bought sour and there will be no going back if you haven’t already made the switch.

Third: Now that your cocktail pantry is stocked, we’ll roll some peanut butter balls. A recent project put me close up and personal with oodles of peanut butter recipes–most of which I want to make immediately as they look so amazing. Because I’m paid for working on the recipes on paper and not in the kitchen, I hadn’t tried any. Until I came across this 3-ingredient, 5-minute recipe that demanded to be made NOW. You’ll like them, too, I think.

three ingredients--all you need

three ingredients–all you need

peanut pyramid of power

peanut pyramid

PB Graham Poppers

adapted from a Skippy® recipe

  • 3/4 cup graham cracker crumbs
  • 1/2 cup peanut butter
  • 2 tablespoons honey
  • Sprinkles, coconut, additional graham cracker crumbs, unsweetened cocoa powder, and/or other favorite coatings

In medium bowl, stir together 3/4 cup graham cracker crumbs, the peanut butter, and honey. Refrigerate 10 minutes. Roll into 15 (1-inch) balls; coat in sprinkles, etc. as desired. Refrigerate to store.

I’ll be back next week with a more cohesive post, though hoping you enjoyed today’s smorgasbord of goodies.