Oct 2, 2011

Homemade Butterfingers

At long last... I bring you the Butterfinger candy bars made from (drum roll please) Candy Corn!!! This recipe only uses three ingredients. I promise. It is one of the simplest things I've ever made. There are only two downsides to it: 1. It's kind of hard to mix. I used one extra strong and fabulous husband, but I'm sure a standard Kitchenaid mixer would do in a pinch. 2. Your scale will not be nice to you the next morning. Other than that - no problem!

The instructions for the original recipe I found said to spread the filling "in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set." But after my Twix Bar Fiasco, I decided to try a different route. I lined some candy molds with the melted chocolate, let it cool, and then smashed some filling into them. After one more layer of melted chocolate, I stuck them in the fridge for a few minutes to set and then dumped them out. Much easier and much prettier than the Twix mess. I would love to get some chocolate molds in the shape of candy bars (like these!) and then my life would be ten times awesome-r. Yes, awesome-r is now a word. Regardless of how you assemble these, they will taste amazing and the filling texture is just as flaky and fabulous as a real Butterfinger.


1 lb. candy corn

16oz jar peanut butter (I used a super chunky one because that's all we had, but it was still awesome.)
16oz pkg. chocolate candy melts

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. It will get thick and hard to mix... a wooden spoon would probably work better than the metal one I used.

Stir in peanut butter. Or have your husband do it. Or throw it in a stand mixer and pray the motor doesn't burn out. Well, maybe don't actually throw it. It gets pretty sticky, too.

(Here are the original directions... feel free to improvise.) Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

If you do make these, I'd love to hear how you choose to assemble them and how they turn out!

Oct 1, 2011

Perfect Crepes

I titled this blog "Perfect Crepes," even though I'm pretty sure my husband would have chosen "Conference Crepes," since I think that is what he was calling them this morning as I was busy shoving them in my face. The hubs makes these light, soft, thin blankets of perfection twice a year for our church's Semi-Annual General Conference. He makes them other times throughout the year - especially when we have an abundance of fresh fruit - but always makes them during conference. So, to him they are Conference Crepes. To me? Perfection. I had the man type up a recipe for me. We don't have it written on a single recipe card and I don't even know where it originated. He's perfected it to perfect perfection so very perfectly, that I'd rather have him do the talking. I'll just sit back and rub my nice full belly.

(This recipe yields about 1 dozen crepes. You can double as needed and the recipe will still turn out perfectly.)
3 eggs
1¼ C all-purpose flour
1½ C milk
¼ C white sugar
2 Tbsp vegetable oil

Using a wire whisk, beat the eggs with ½ cup milk. Stir in ¾ cup flour until smooth.
Add remaining flour and stir until smooth, making sure there are no lumps of flour.
Add sugar, oil, and remaining milk and mix well (batter should be thin).

Heat a 12” non-stick skillet to medium high and preheat oven to 170 degrees. Once the skillet is hot enough, coat with cooking spray. Holding the skillet in one hand, use the other to pour ¼ cup batter into the skillet. While pouring, rotate the skillet so the batter covers the bottom of the skillet evenly. Place the skillet back on the burner and cook for no more than 60 seconds.
Flip the crepe and cook on the other side for 30 seconds. If you can handle the heat, it’s easiest to flip the crepes using your hands.*

Fold finished crepes and keep them on a plate in the preheated oven so they stay warm while you finish the batch.

*Ummm ya. He's crazy. He feels no pain. Maybe use a rubber spatula?

There are so many ways to serve these, but I'll give a few ideas below. I'm sure you can think of more!

Fresh fruit: apple pie filling, bananas, peaches, pears, any kind of berry, mangoes, etc.
Spreads: Nutella, butter, peanut butter, syrup, cream cheese, apple butter, jam, marmalade, jelly, etc.
You can also go the savory route and stuff your crepe with lunch meat, veggies, cheeses, etc.

Or, you can just eat them plain! 
My personal favorite is with a little butter, cinnamon and sugar. Sooo melt in your mouth good!

Whole Grain Waffles

Yummers! The hubs made this yumminess super randomly one morning, so I woke up to a wonderful smelling house. He served them with fresh peaches and Greek yogurt and they were muy fantastico! Also, they're much healthier and more filling than your typical waffle recipe, so you can't feel too guilty for enjoying such a delicious breakfast.

2 eggs, beaten
1 3/4 cups milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup flax seed meal
1/4 cup quick oats
1/4 cup white flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt


1.In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in wheat flour, flax, oats, white flour, baking powder, sugar, and salt until batter is smooth.

2.Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

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