Gummy Candy

Who Doesn't love it....

In my world .....everyone loves this, some might act as if they are too old for it, but then quietly sneak a piece when no ones looking, where as others like me are not ashamed of their childish choices when it comes to candy....

I do like gummy candy, but i would never have actually tried it if it wasn't for a packet of lime jelly lying in my kitchen. Someone had given it to me, and lime is not a favored flavor in my house, so i didn't know what to do with the packet or how to use it up.

that was when i came across this recipe, and loved the simplicity of it, i also liked the idea of using fresh fruits n juices (for kids, that's really great)

So this was how i ended up using my packet of lime flavored Jello. And all the kids loved it (I'm like their favorite aunt now)

I don't know where i picked up this recipe, but it was basically the same everywhere, so it really doesn't matter...enjoy !!

Ingredients:

1/3 cup cold water or any fruit juice

1 packet jello (optional)

1 tbsp gelatin (2 tbsp if using juice)

Method:

Put water in a sauce pan, sprinkle the gelatin and jello over it and let it sit for 5 -10 minutes. Simmer over low heat, just until all the ingredients are completely dissolved. Pour into molds and refrigerate for minimum 30 minutes to set. Use un greased molds.

 You can coat the individuals candies with citric acid or granulated sugar.

If using fruit juice, sprinkle 2 tbsp of gelatin over 3 tbsp of water let it sit for 5 -10 minutes, then heat in a microwave for 30 – 45 seconds or until dissolved( can also dissolve over a double boiler). Add the gelatin to the juice, mix well and pour in molds.

Un-mold and Enjoy!!

Millionare's Shortbread Bars

Sweet Somethings.......

I always love gifting home made treats to people. Especially for my little nieces and nephews. but the problem with making such edible gifts is that they have to be durable, especially if they have to travel in the Mumbai heat in an auto rickshaw (all types of whipped cream and butter cream turn into liquid by the time you reach your destination).
So i usually prefer making cookies or bars to carry for my nieces or nephews, or to send to any other special friends and family.
So when I wanted to send something special for my sister in law (who is like the biggest fan of my baking), I remembered this recipe that i had checked out a couple of times of joy of baking.
Although it looks a bit tedious, I assure you that the end result is so absolutely delicious, you will be making this recipe again and again and again......
the first time i tried the recipe, the only change i made was to make the caramel by using brown sugar, butter and milk, instead of using condensed milk, as the recipe says, because the end result is the same (and I didn't have enough condensed milk at hand).
The next time i made it i used an oatmeal crust instead of shortbread, and it tasted even better, I guess the oats added a  nice mealy and nutty flavor that complimented the caramel and the chocolate very well.

Ingredients

SHORTBREAD:

3/4 cup (170 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt 

Or 

You can use the oatmeal crust recipe from my Date Squares 

CARAMEL FILLING:

1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk

or

½ cup brown sugar

2 tbsp butter

3 - 4 tbsp  Milk

CHOCOLATE TOPPING:

6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces

1 teaspoon unsalted butter

Ingredients:

Method:

Preheat oven to 180°C and place rack in center of oven.  Grease with butter a 9 x 9 inch (23 x 23 cm) pan.

FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  Beat in the vanilla extract.  Add the flour and salt and beat until the dough just comes together.  Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

FOR CARAMEL FILLING: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth.  Pour the caramel over the baked sh+bread and leave to set.

Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.

Or

Caramelize brown sugar and butter and add milk and cook till thick and sticky.

FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife. 

Store the shortbread in the refrigerator to keep the chocolate nice and firm. 

Yield: 16 - 2 inch (5 cm) squares

Praline Oatmeal cookies

Leftovers are not a bad thing...

Provided you know how to present them, you see the minute you tell people that you have used "left over "something in a recipe, or that you made this so and so treat to finish up something "leftover" from a previous recipe, they become apprehensive about tasting it.

But if you are clever enough to use up your leftovers and not mentioning that tiny detail to your family and friends you become a master chef in their eyes.(and no one is none the wiser).

I pride myself in using leftover ingredients that i had prepared for a certain recipe for some other recipe in innovative ways(hope i don't sound like i'm boasting).

I mean the ideas are endless once you put your head to it.
I can list a number of recipes i just made to finish off leftover somethings...

leftover egg yolks - creme caramel

leftover caramel - millionare's shortbread bars
mint truffles gone to soft - chocolate mint brownies
stale cake - trifle
and so on and on the list goes.
So when i had left over almond pralines after my almond pralines and custard cake, I thought why not put them in some cookies. and whats healthier than some oatmeal cookies.

Ingredients:

1 cup flour

1/2 tsp soda

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup butter

1/2 cup brown sugar

1 egg

1/2 cup white sugar

1/2 tsp vanilla

1 cup oats

1/2 - 3/4th cup chopped almond praline

Method:

Preheat oven to 180 degree centigrade . Mix flour, cinnamon, baking soda, and salt in a bowl. Set aside, beat the butter and sugars, with an electric mixer on medium until light and fluffy; add eggs and vanilla; mix well.

gradually beat in flour mixture on low speed until well mixed; stir in the oats and the chopped pralines.

drop rounded tablespoons on a greased baking tray, or parchment paper.

Bake for 10 - 12 minutes or until lightly browned.

I covered some of the cookies with some melted chocolate, but that's your choice; they taste great just as it is too..