We recently had a backyard Star Wars movie. Any child could help make this very simple recipe.
What you will need:
2 bag popped corn
2 cups Honey Graham bears for Ewoks
2 cups of white chocolate melted
1 cup Orange sticklets
1 cup Star Wars cereal shapes
Pop your corn and place in tub.
Pour half of your melted white chocolate over the corn.
Find a willing participant to add the toppings.
Toss everything and add remaining half of white chocolate. Spread out on wax paper and allow to dry for min. of 10 minutes.
Place in ziplock bags and seal. I made these about 6 hours prior to the movie and they tasted just fine.
I have a problem! My sister sent me home with 20 lbs. of dates. What does one do with that many dates? I’ve given some away and been on google. I ran into this great energy ball recipe that is super quick and quite delicious. No to not eat all of them at once.
Date Energy Balls
1/2 cup Almond Butter
1/4 Cup Honey or Agave
1/2 Cup Chopped Dates
1/4 Cup Chopped Walnuts
1 TSP. Vanilla Extract
1 Cup Old Fashioned Rolled Oats
1/2 Cup Coconut Flakes
1 Cup Chocolate Chips for dipping
Mix first 5 ingredients in a mixer until well blended.
Stir in your Oats and Coconut.
Scoop into balls with small scoop.
Place in refrigerator for one hour or until firm.
Once firm roll into balls and dip into melted chocolate chips.
These little energy balls are so yummy.
Yummy Cinnamon Pecans
1 cup granulated sugar
1 tablespoon molasses
1 tablespoon ground cinnamon
1 teaspoon salt
16 ounces (about 4 cups) unsalted pecans halves
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water
1. Turn Crock pot on low
2. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
3. In a large bowl, whisk the egg white, vanilla, and water together until peaks form.
Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
4. Throw all ingredients into a greased crock pot.
Stir every 20 to 30 minutes for 2 1/2 hours.
5. Remove from the oven and let the pecans cool on the parchment paper then break apart.
When completely cool, store in an airtight container.
- 2 Cups granulated sugar
- 2/3 Cup Light Corn Syrup
- 1 Teaspoon extract of your choice
Place to pieces of parchment paper on your counter. Fill a large bowl with ice and water. Set aside.
Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Attach the candy thermometer to your saucepan.
Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
Boil the mixture for 5 to 7 minutes until it reaches 310ºF (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water.
If you’re using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath my mint extract had color which caused my lollipops to look more antique than clear.
Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. Immediately press in the lollipop sticks and sprinkle the lollipops with your sprinkles or candy, lightly pressing the garnishes into the syrup. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.
These lollipops were so quick to make. I’ve learned some lessons with the extract next time it will be clear. I have to tell you my son was amazed. He liked the swirly ones more than his Elf on the Shelf. You just never know with kids.