Virtual Cookie Hop

 I don't know how many years I  have been a part of Carol's (Just Let Me Quilt) Virtual Cookie Hop, but it is with joy and with some sadness that I take part this year. All of us participants are sorry to see the end of Carol and Joan's hosting hops, but I am sure we all understand. Life has a way of changing and moving on, and we change and move with it. Thanks and congratulations to both Carol and Joan on so many years of wonderful hops full of inspiration!

This year, I am making some of the same things I have made in the past.

Our women's group at church take candy orders during November for an early December delivery. I have already made 8 or 9 batches of peanut butter meltaways and 4 batches of fudge, along with 7 or 8 pounds of peanut clusters and 1 batch of almond joy "cookies." Most of that goes to family and friends, outside of our sale!

Peanut Butter Meltaways

10 - 12 ounces of dark chocolate candy melting wafers--Ghirardelli has been my favorite

10 ounces of vanilla (white) candy melting wafers

15-16 ounces peanut butter

Line 48 mini muffin cups with candy (mini muffin) papers.

Melt the candy wafers in the microwave. I do 1 1/2 minutes at 50 percent, then 30 seconds at a time (50%) until melted. Then add the peanut butter, and MW 30 seconds at a time until melted. Stir each time the microwave stops.

Once all is melted, pour it into a zip lock bag (this bag is in a 4 cup measuring cup while I pour in the melted mixture). Zip shut and clip off about a quarter inch from one corner. The bags with boxed corners will not work--ask me how I know. :)

Squeeze carefully into the muffin cups. If you can do this without dripping, I will be amazed. Hee, hee! Depending on how full the cups are, this should make between 45-48 candies, a little over 2 pounds.

Let harden, no refrigeration needed, and package. I bang the pans on the counter to loosen the cups from the pans. :) 

You can store them in a cool place or in the freezer, if you end up with any left. 

Fantasy Fudge

 3 cups sugar

¾ cup butter or margarine

2/3 cup evaporated milk

12 oz Baker’s semi sweet chocolate, chopped (12 oz chocolate chips)

1-7 oz jar marshmallow crème

1 cup chopped walnuts (optional)

1 teaspoon vanilla

Line 9-inch square pan with Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat. Stir in chips, marshmallow creme, and nuts. Then stir in vanilla. Pour into pan, spread evenly, and let cool. Lift fudge out of pan with foil edges and cut into 1" squares.

Lesson: Be sure to carefully study the recipe after a year of not making any! I pulled out my recipe, noted the ingredients, and dumped in my butter, milk, and sugar. It would NOT cook to 234 degrees, nor would the chocolate chips melt, even after I put it back on the stove for many minutes! I hadn't paid attention to the amount of milk and put in the whole can! FAIL!! It tasted good but was a gooey mess.

Easy Peasy Peanut Clusters

Chocolate melting wafers (I use dark chocolate wafers)

dry roasted peanuts

Melt the candy wafers and stir in peanuts until it looks like the right amount for spooning out onto wax paper. Stir in more peanuts, if and when needed. As I dip out, most of the time I realize I can add a few more peanuts into the mix as I work.

Let harden, package, and eat (or eat and package).

I tried a new-to-me recipe and if you like coconut, this is for you:

Almond Joy "Cookies"

1 can sweetened condensed milk

1 14 oz bag coconut flakes

1 12 oz bag chocolate chips

2/3 cup chopped almonds (I will add more next time)

Stir together.  

Use a cookie scoop, pack it with the mixture, and put onto a baking sheet lined with parchment paper. I have 3 sizes of scoops and used the medium, but as sweet as these are, I will use my smallest scoop next time.

After putting them on the pan, moisten your fingers and make each into a ball, flattening the top. Bake at 325 for 12-14 minutes or until a bit brown around the bottoms. Of all the candy I made, these are my brother's favorite! I think they are really good too. The photo below shows baked cookies. 

I store all my candy in our cool basement until it's shipped or delivered.

Below is  the wall hanging I made for auction at our church's district conference. I still had 8 more of the panel squares I used in the corners, so I made a wall hanging for our church with 6 of those--no pic yet.

Below is the quilt I made first. I can't remember if I showed it before, so if you've seen it, forgive me!

I was given the fabric but I didn't have enough border. After an internet search, the only place I found it was in Canada, so I ordered all she had; shipping was as much as the fabric. I barely had enough to be able to miter the corners. THEN I made the above wall hanging and the one for church. I still have 2 more squares that I will make into a small wall hanging for a friend who is getting remarried after losing her 1st husband 3 years ago.

Here are some of the Christmas stockings the Cerro Gordo Quilters have made:

I am pretty sure I made around 300 of the total 710 made by our group. These are used by the Salvation Army, DOVE (a domestic violence shelter), Toys for Tots, etc., who all work together at Christmas time. Around 3000 total stockings are made and filled.

Well, you all enjoy visiting everyone on this lovely hop!

And have a wonderful holiday season!

I'll see you on the journey sometime!

December 2

Just Let Me Quilt

Beaquilter

Quilt Doodle Designs

Songbird Designs

Quilted Delights

 

December 3

Quilting Gail

Ms P Designs USA

Just Sew Quilter You are here!

Words & Stitches

Selina Quilts

December 4

A Quiltery

Karrin’s Crazy World

Inflorescence

Homespun Hannah's Blog

Quilt Schmilt

 

December 5

MooseStashQuilting

Bumbleberry Stitches

Sew Many Yarns

Days Filled With Joy