Tag Archives: crunchie bars

“What do I make for my Cookie Exchange?” (AKA The Big Dessert Post) – 2011 Update

12 Dec

#1 question that is coming up right now:

“What should I make for my cookie exchange?”

(Funny story… I have never been to a cookie exchange. I do love the concept… trading recipes and eating cookies does sound particularly awesome.  Perhaps I shall host one next year!)

In honor of the holidays… here is a selection of options that I have blogged about in the past that are great for a cookie exchange (with some 2011 updates):

Pumpkin Whoopie Pies

Chocolate Peanut Butter Bars/Cups (cups recipe at bottom of post)

Black and White Cookies

“O” Cookies

Peanut Butter Chocolate Chip Cookies

Cake Balls (they’re almost a cookie)

Homemade Crunchie Bars AKA Chocolate Covered Honeycomb (also not quite a cookie, but I think candy can count for an Exchange)

Chocolate Coffered Toffee with Salt (Candies for Cookies)


2011 Update:

White Chocolate Macadamia Nut Cookies


Chestnut Cookies


Homemade Salted Caramels (this photo was done in a mold and topped with chocolate)


Faux Fudge:


Meringue Mini Pies


Not into cookies/candies but still need a good dessert?

Peach and Pear Crumble

Key Lime Pie

Pie Variation #1 (Apple, with detailed instructions on making pie crust)

Pie Variation #2 (Cranberry Apple Pie- Prepared Crust)

Berry Belt Cake


2011 additions:

Grandma’s Plum Torte

Pumpkin Cheesecake: (and how to water-bathe it)

Drunk ‘N Nutty Pie

Strawberry Shortcake

Confetti Cupcakes with Bailey’s Frosting


If anyone does use any of these recipes for an Exchange, just give them this blog URL and ask them to tell all their friends!  K? 🙂

I will continue to add to this post as I post more dessert recipes.  So bookmark it or find it in the “Best of the Best” tab on the title bar.

Top Recipes of 2010

31 Dec

Before going into the Top Nom Restaurants of 2010, I wanted to share with you my favorite recipes that I discovered and came up with in 2010 (click on the links for the recipes):

Best Brunch Recipe: Crustless Ham & Egg Tarts

Best After Work Dinner: Chicken Stuffed with Grapes, Hazelnuts, and Parmesan Cheese

Best Weight Watchers Recipe: Weight Watchers – Chicken Tagine with Apricots

Best Seafood: Scallops Lime & Vine

Best Odd Protein: Ostrich Steak

Best Chicken Recipe: Zuni Chicken & Bread Salad

Best Side: Corn Fritters

Best Desserts (You know I couldn’t pick just ONE):

Homemade Crunchie Bars

Pumpkin Cheesecake

Meringue Minis

Banana Faux Ice Cream

This year has taught me, above else, that the best cooking comes from reckless abandon.  Throw caution to the wind and spices in your pot.

Happy Nomming!

Homemade Crunchie Bars

12 May

I somehow completely forgot to post this from months ago, so you’ll forgive this pig out fest from pre-Weight Watcher days…

I have been in LOVE with Crunchie Bars (chocolate covered honeycomb made mostly in the UK) ever since I accidentally stumbled upon them in a Bridgett’s Irish Store in my neighborhood Jersey Mall.  Then I saw this poston TheKitchn (where I also learned there is an Australian Version called Violet Crumbles!) and knew I had to try this the next time my mom came to visit (since she also has a special place in her tummy-heart for Crunchies). 

You start with a combination of honey, corn syrup, and sugar. 

Then it heats…

After reading the post on thekitchn.com, I was terrified that the mixture might overflow.  They spoke of a chemical reaction after adding the next ingredient (baking soda) that makes the candy expand exponentially.  I envisioned myself somehow cleaning stick honey candy out of my gas stove and nearly quit right there… but I took out my biggest post and turns out I had little to be scared of…

Well… except killing my candy thermometer…

As I whisked the baking soda into the mixture furiously, it certainly did expand. But it maybe went from about 1 inch on the bottom to about 3 inches.

Then I poured the gelatinous foam mass onto my prepared silpat and thought that there was no way this could possibly make that interesting honeycomby like, sponge looking texture, could it?

It took about 2 hours to harden (I guess it was more humid in my apartment).

And when I cracked it open I was giddy. It was beeauuuuuuutiful!

I quickly coated it in chocolate (if you leave it exposed to the air it turns to goo I hear).

And it turned out perfectly.

Did it taste EXACTLY like a Crunchie bar? No. But it was pretty damn close.  And pretty damn good seeing as though I MADE it! Woo!

The recipe is very good on the originating site, so I’ll let you click on over and show this blog some love if you’d like to make your very own Crunchie bars: http://seattlest.com/2007/02/13/seattlests_answer_to_violet_crumble_.php

I highly suggest it!