Candy

Halloween Candied Gorp

Monstrously Good! Self control was nonexistent, so I had to wrap it up to give away!

Halloween Candied Gorp

Halloween Candied Gorp 2   Halloween Candied Gorp 3

1/2 cup honey roasted peanuts
1/2 cup golden raisins
1/2 cup almonds
1/2 cup broken pretzel (pretzel sticks broken in thirds)
1 cup Reeses Pieces
10 Halloween Oreos, coarsely chopped
1 pkg (16oz) CandiQuik Vanilla Candy Coating (or the like)

In a bowl, mix together peanuts, raisins, almonds, pretzel pieces, and Reeses Pieces. Pour out onto silpat or parchment paper lined baking sheet, arrange neatly. Place Oreo pieces evenly in with other ingredients, gently pressing and creating an even, level, organized pile ;o) . Place a quart size ziplock bag in a tall glass, folding over around the edge. Melt CandiQuik as directed on the package until totally liguid. Pour into prepared plastic bag, remove from glass. Hold securely and snip off one corner of bag and drizzle melted vanilla candy evenly over gorp mixture to cover. Using rubber spatula, lifting up and down, gently push the candy coating down into the gorp so when set up it all holds together (don’t stir, it will ruin the nice look of the candy). Let sit to set up. When set, break into pieces.

One Year Ago: Pumpkin Cinnamon Swirl Bread Pumpkin Cinnamon Swirl Bread

Two Years Ago: Orange Hug Cookies Orange Hug Cookies

Three Years Ago: Chocolate Malt Brownies Chocolate Malt Brownies

Muffins

Fruit & Nut Muffins

Craving a muffin! I made these a little sweet, and then, the bits of fruit give it a little more sweet! The nuts give them bites of crunch. Craving satisfied!

Fruit & Nut Muffins

1/3 cup raisins
1/3 cup dried cranberries (Craisins)
1/3 cup chopped dried apricots
1/3 cup golden raisins
2¼ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup milk
1/4 cup oil
1 egg
1/2 cup chopped pecans
1/2 cup chopped walnuts

Put raisins, dried cranberries, apricots, and golden raisins in small bowl and cover with hot water; let sit about 15 minutes. Preheat oven to 400°. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together sour cream, milk, oil, and egg; pour into dry ingredients and stir just until combined. Drain water from fruit and gently fold in fruit, pecans, and walnuts. Scoop into a 12 cup muffin pan, sprayed with non stick spray or lined with papers. Sprinkle with sugar crystals if desired. Bake for 18-20 minutes.

One Year Ago: Frosted Sugar Cookie Bars Frosted Sugar Cookie Bars

Two Years Ago: Date Nut Pinwheel Cookies Date Nut Pinwheel Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.