KDHamptons Feast End: Three Sensational Seasonal Recipes!


Here’s a few of my favorite new festive recipes for the  fall season….

Fall Marshmallow S’more pops [image and recipe via www.craftberrybush.com

12 Marshmallows
Wooden skewers, lollipop sticks, paper straws or sticks.
3 oz Chocolate melts
3 oz White chocolate melts
1/3 cup Graham cracker crumbs
1/3 cup Chocolate cookie crumbs or Oreo cookie crumbs
1/3 cup Brown sugar
1/3 cup Regular sugar
1 teaspoon Cinnamon or to taste
1 teaspoon Pumpkin spice or to taste

– Mix sugar, brown sugar, cinnamon and pumpkin spice together and set aside
– In a microwave safe bowl, melt chocolate in 15 minute increments, stirring in between
– Dip stick or skewer in chocolate and insert into centre of marshmallow; allow chocolate to set
– Dip marshmallow into chocolate, allow access to drip and quickly sprinkle cookie crumbs with a spoon onto wet chocolate or dip directly onto crumbs
– Repeat step 3 and sprinkle sugar mix and or other desired ingredients
– Place on cookie sheet allow to set
– Enjoy!

Recipe Image and Source CraftberryBush.com

Poison Toffee Apples for Halloween
Recipe:  5 mins
Cook time: 20 mins
Serves: 6-12 apples

2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)

Instructions: Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.

In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.  Recipe Credit By Alida Ryder at Simply Delicious Food

Lavender Hot Chocolate

Ingredients: Since lavender is quite fragrant, adjust amount according to preference. For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings.

Hot Chocolate:
2 cups whole milk
3 ounces dark chocolate (70% cacao)
1 ounce milk chocolate
1/4 teaspoon lavender buds

Whipped Cream:
1/2 cup cold heavy whipping cream
1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tablespoon granulated white sugar

For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use.

For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.

*image and recipe courtesy of http://www.alamodejournals.com