Jalapeno, Paprika, Sea Salt, White Chocolate Candy Recipe

Jalaoeno white chocolate candy

 

~~~~SO~~~~

 

We're making candy for Christmas....

 

~Again~

 

We did the normal menu of flavors and threw in a few oddballs too.

 

Chocolate covered cherries/peanut butter cups

Pretzel letters/jalapeno white chocolate

Red hots

 

Melting chocolate/crushed candy canes

 

I use my electric skillet as a double boiler, (just add water to the skillet, and pop in your jars). I put the chocolate in wide mouth mason jars and got started. (When I have chocolate left over I just cool, cap and it's ready for the next candy making session. No muss, no fuss, plus this way I'm more apt to make candy at non-holiday times)!

 

The jalapeno thing just hit me, sounded good so I went with it.

 

If you're adventurous here's the recipe.

 

Ingredients:

4 or 5 finely diced jalapenos, depending on size, mine were BIG

½ block or so of roughly chopped white almond bark

a Tsp. or 2 of vegetable shortening

Paprika

Sea salt

 

Baking sheet

Parchment or wax paper

 

Method:

Put some water in your electric skillet and turn her on.

Roughly chop up the almond bark,  put it in the mason jar and set the jar into the simmering water to melt.

 

Meanwhile.....

 

Wash the jalapenos and drain well.

Remove the stem end from the jalapenos, slice, and then finely dice. I didn't de-vein or seed mine. I wanted all the fiery goodness! Set aside.

 

 

Check on the consistently of the white chocolate, I wanted a wafer type candy so I added veggie shortening to thin it out.

Once you have the white chocolate to your desired consistently, spoon rounds onto the parchment lined baking sheet.

Sprinkle/spoon on the jalapenos, a little paprika and sea salt.

Set in the freezer or fridge to chill.

Once set, place in plastic bags to give as gifts/ or eat them all yourself.

Continue on, making as many or as few as you desire.

 

I wasn't sure how these would turn out,

but,

me being me, I had to try.

 

They are super yummy!!!!!

 

The flavors work very well together, they're not overwhelming hot, I would say rather medium-mild.

The addition of the paprika and sea salt brought the whole recipe together.

If you decide to give these a try, please let me know what you think.

 

Till next time, happy cooking,
Bonjour





 

 

Here's the link to the peanut butter cup recipe.





Time For Me?

Oh My, Busy, Busy Bee....

Soap shows are over till fall, no more late night product making....

I'm out of, or near out of several soaps but that can be rectified in a day or two!

(Like Tomorrow and Sunday).

Time to concentrate my energies on other endeavors!!!

Cooking, painting, redoing?

Let's start with cooking.



Nathan holding his cookbook



As I've had time Nathan and I have been working our way

through the cookbook 

Rachel Ray 30- Minute Meals For Kids.

A gift from his Aunt Heather.

We've done several recipes in the book but Nate keeps going back

 to the Shrimp Scampi recipe.

Nathan, shrimp is $6.99 a pound, let's try it with chicken!

OK then!

Today we tried altering the recipe to use chicken.

The original recipe goes like this.

RECIPE

1 pound angel hair pasta/ we used thin, whole wheat spaghetti

4 cloves garlic, chopped

2 tbsps EVOO

3 tbsps butter/ we just used more EVOO

1 lb. shrimp/ we used 1 lb. cubed chicken breast 

1 cup chicken stock/ we had canned turkey stock

4-5 blades fresh chives, snipped/ we used dried, ground rosemary, dill, lemon balm and chocolate mint

A hand full of fresh parsley/ we used fresh lemon balm

tablespoon or two of flour, (not in the original recipe)

Salt and pepper to taste

DIRECTIONS

Bring a pot of water to boil, add pasta.

Cook pasta aldente. Drain.

Heat oil in saucepan and add dried herbs.

Sautee herbs about 2 minutes then add cubed chicken.

Cook chicken until almost done then add chopped garlic. 

Sautee about 2 minutes.

Add flour and cook for another 2 or so minutes.

Add the stock and  raise heat up to a boil.

( May need to add some water to mixture depending on how thick or thin you want your sauce to be).

Remove the pan from the heat and add the drained pasta.

Stir/toss to incorporate.

Garnish with fresh snipped/chopped lemon balm.

Serve with toasted, buttered herb bread.

YUMMO!!!!!

Chicken was $1.97 lb., boneless, skinless.

Pasta was $1.00 lb.

Surprisingly inexpensive for several gourmet lunch box treats.

What do you think, would you make this recipe?

Would you change anything?

I think we'll make chicken toes next!

Till next time...

Bonjour