Tag Archives: candy

Mom’s Fudge Drops

Or in this case, Mom’s Fudge Balls since I rolled them. These were one of my favorite treats as a child. Mom would make them and my four sisters and I would devour them like a plague of locusts. Then we got old enough to make them ourselves so we made them all the time. And we devoured them like locust.

Mom’s Fudge Drops – no one can eat just one. I’m serious.

Anywho… did I mention this snack was always one of my favorites? Well, I made them again just so I could share them with you. Because I think you need these. No, I KNOW you need these. And while they look totally decadent, they’re really not bad. Okay, stop laughing and shaking your head. I mean it – there are whole oats in there. Old-fashioned oats. So they’re practically a health food (she says with her fingers crossed behind her back). Okay, judge for yourself then.

Mom’s Fudge Drops:
1 stick butter, unsalted
1 cup sugar (Mom used 2 cups; I use 1)
1/2 cup good quality cocoa powder
1/2 cup milk
1/2 cup peanut butter, smooth or crunchy
2 teaspoons pure vanilla extract
3 cups old-fashioned oats (I love Bob’s Red Mill)
1/2 cup shredded or flaked coconut (optional)

Grab a large saucepan with a heavy bottom and melt the stick of butter over medium heat. While that’s melting, combine the sugar and cocoa in a small mixing bowl and whisk until well combined. Once the butter is melted, whisk in the sugar/cocoa mixture and add the milk, whisking until blended. Turn the heat up to medium-high and continue to whisk until the mixture comes to a boil. Don’t walk away while this is cooking, or it will burn! Stand there and whisk it until it comes to a boil and has the texture of glossy hot fudge sauce.

Add the peanut butter and vanilla extract and whisk until smooth, then turn off the heat. Using a sturdy wooden spoon, add the old-fashioned oats and coconut, stirring until well combined. Using a cookie scoop or a metal spoon, scoop and drop onto parchment or waxed paper-lined baking sheets. Allow them to cool to room temperature. Once cool, they will still be soft and pliable. If you want to roll them into balls, now is the time. Gently roll each drop in your hands until a ball forms and put them back onto the waxed paper. Or, if you like them just fine as drops, leave them as is. Either way, pop the baking sheet into the refrigerator for about an hour to allow them to firm up completely. Once firm, you can layer them into an airtight container. These will keep in the fridge for 3-4 weeks.

If you really want to get fancy, you can roll the balls in cocoa powder, powdered sugar, ground peanuts or even graham cracker crumbs before you refrigerate them. Talk about getting dressed up for a party!

Pop a few in a plastic bag, and these make a perfect lunchbox treat for school kids or a great afternoon snack for a working girl or the perfect easy breakfast for a stay-at-home mom. At my house, they’re all mine. The Complete Package won’t touch them. And that, my friends, is what they call a win/win.

Fudge, oats, coconut & peanut butter for the win!

Now DROP me a line and let’s talk favorite childhood treats. Was yours homemade or store-bought? Do you still make them as an adult, either for yourself or for your children? And if your favorite was the ever-present never-perishable Twinkie, that’s okay too. No judging here. I grew up eating those, too. Although, for the record, I will always be a pink & fluffy Snowball kind of girl.



Filed under Family Stuff, Food & Recipes

Fruity Pebble Bunnies for Easter

Fruity Pebble Marshmallow Bunnies - from plain to fabulous

Surprise! I really hadn’t planned to post two stories in one day, but the kids are coming for Easter this weekend, and I wanted to share the bunny treats I made for the grandkids, Jonah Bear & Lilly Bug. These bunnies are fun and colorful and are as much (or as little) work as you want them to be.

Here’s what you’ll need:
1 13-oz. box of Fruity Pebble cereal
1 10-oz. bag of miniature marshmallows
1 stick of unsalted butter
1 teaspoon of vanilla extract
1 bunny shaped cookie cutter
1 pkg. of white melting chocolate for coating
Various frostings & candies for decorating

To start, place the butter in a large saucepan and melt over medium-low heat; continue to cook, stirring often, until the butter just starts to brown lightly. Add the marshmallows and beat with a whisk until completely melted and smooth; whisk in the vanilla extract and remove the pan from the heat.

Pour in the cereal and using a heavy wooden spoon (because it’s sturdier), stir the cereal into the marshmallow mixture until all of the cereal is evenly coated. Pour the cereal mixture into a 13″ x 9″ baking pan that has been lined with parchment or waxed paper. Using a flat spatula, press the cereal mixture into the pan until it is an even thickness throughout. Set aside and allow to cool completely. Once set, cut into bunny shapes with the cookie cutter.

Once your bunnies are firm, melt the white candy coating over a double boiler (or place a metal mixing bowl over a saucepan of boiling water) and stir until the candy has melted. Once it is mostly melted, switch to a whisk and whisk the melted chocolate until smooth. You don’t want any lumps when you’re dipping.

Next, choose how you wish to candy coat your bunnies:

1. To drizzle, spoon the melted candy coating into a plastic bag, pressing it down into one corner. Snip the very tip off the corner with a pair of scissors, and in a back-and-forth motion, drizzle your bunnies with melted candy coating. Allow them to cool completely.

2. To coat your bunnies, place one bunny onto the center of a large fork. Hold the bunny over the bowl of melted candy coating, and using a small ladle, spoon the melted candy coating evenly over the top of the bunny, allowing the excess to drip back into the bowl. Once the excess chocolate has stopped dripping, transfer the bunny to a sheet of waxed paper and gently slide him off the fork. Allow to cool completely.

Next, decide how you wish to decorate your bunnies:

1. For chubby bunny cheeks, cut a mini-marshmallow in half forming two equal circles; attach with a small dab of melted candy coating or frosting.

2. For sweet bunny noses, attach a tic-tac candy just above the cheeks using a color coordinated frosting.

3. For pink bunny tongues, squeeze a little pink frosting from a store-bought tube of decorator frosting.

4. For the easiest eyes on the planet, buy a package of candy eyes from craft or baking stores. My sister gave me a package along with Bakarella’s Cake Pops cookbook, and I’ve been dying to use them. Hey, Sis! Look! I made bunnies!

5. For ears, you can pipe an outline using a small tube of gel frosting, or pipe a fatter line of pink frosting and use a toothpick or skewer to fill in the ears.

6. For whiskers, dip the tip of a toothpick or skewer into black gel frosting (I buy it in a small tube; Wilton brand) and simply poke the toothpick into the cheeks for whisker marks. If you want to get fancier, use dip the tip of the skewer or toothpick into the black gel frosting, lay it along the edge of the cheek, and pull outwards, drawing a whisker line as you go.

Jonah Bear & Lilly Bug are going to love these!

And there you have it. Colorful, fruity, marshmallowy bunnies – just in time for Easter. We here at Casa NanaBread wish you and your family a very Hoppy Holiday weekend. I know. That was corny. But I did it anyway.


Filed under Family Stuff, Food & Recipes

Sweet, Spooky Treats for Halloween!

Mummy Pretzels and Edible Eyeballs - So sweet, it's scary!

I seem to be on a mission to celebrate Halloween this year using every version of chocolate known to man. Don’t ask me why. I really can’t explain it. I just know that I’ve somehow been bitten hard by the Halloween bug, and I’m having a great time with it. This week, I decided to try my hand at bloodshot eyeballs and pretzel mummies for the grandkids – Jonah Bear & Lilly Bug. All it took was two bags of pretzels (rounds & rods), one pound of white melting chocolate, one bag of dark chocolate M&Ms, and two small tubes of Wilton decorating gel (red & black). I can’t take creative credit for either of these ideas. They came from two different blogs I follow. The bloodshot eyeballs came from a recipe posted on the Tasty Kitchen page of The Pioneer Woman website. I substituted dark chocolate M&M candies for the iris of the eyes and used the Wilton decorating gel for bloodshot streaks and pupils. This was a really fun project. It was submitted by “soufflebombay” as Edible Eyeballs. Here’s the link to the original recipe so you can see how she did it: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/edible-eyeballs/ and here’s a picture of how mine turned out. Some are bloodshot and some aren’t, but they’re all delicious!

I spy with my edible eye...something yummy!

The second round was the pretzel mummies. These were super easy and turned out really cute. This idea came from Alice and her Savory Sweet Life blog at http://savorysweetlife.com/ Her faces came out much cuter than mine, but I like the horizontal stripes I added to look like mummy wrappings. This is another really creative but easy treat to make. And I love how they look when you stand them all up in a container. They’re almost too cute to eat. Nahh!

Mummy, may I please have another pretzel?

This whole chocolate Halloween obsession started a few weeks ago with brownie spiders. I had friends over for dinner and made these for dessert. They were fun to make, and were delectibly delicious! Best of all, they were super easy and made with my favorite boxed brownie – the Ghirardelli dark chocolate mix.

No tricks, just treats...best spider you'll ever eat!

Mmmmm…best spider I’ve ever eaten. Okay, it’s the only spider I’ve ever eaten, but who’s counting? They’re also a fun hands-on art/food project if you have children or grandkids. I posted a complete “how-to” on the brownie spiders earlier. You can find them in my Food & Recipes tab.

There’s something about salty pretzels covered in chocolate that draws me in. I’m such a sucker for that combination. And the brownie spiders with ice cream and toppings satisfy a chocolate craving like nothing else. I’m wondering now what I might tackle next. Chocolate drizzled sea salt caramel apples? Oooo…maybe! A vampire themed raspberry & chocolate Godiva martini? Hmm…could be. Right now I’m just hoping I have the strength not to eat all of these treats before we see the kids. That would be bad. Very, very bad. Right?


Filed under Food & Recipes