Monday, December 29, 2008

Just a reminder.....

The best time to stock up on candy for baking is right after xmas, Valentines Day, Easter and Halloween. This year, I made M and M cookies with a bag of red and green M and M's I bought last year. They were a very popular cookie with the children. The major candy holidays are also the only time you can get real chocolate in your butterfingers( Jinglers). Butterfingers are usually made with Mockolate!! Those Ghiradllie squares are perfect for melting( ie: to make hot fudge) or chopping up for cookies. Most of the Targets have the candy for 50% off now. In a few days, it will all be 75% off.


Anonymous Anonymous said...

So how do you store your canady if you buy it now? Do you freeze it? I live in Sarnia right accross the river from Port Huron, Michigan and will be going across in the next couple days, just wondering if it will keep for a long time.

3:01 PM, December 29, 2008

Blogger Randi said...

I dont freeze it. I just keep it in those big plastic storage containers. It lasts a while.

Btw, go to Jimmy John's sandwich shop while you're in Port Huron. The sandwiches are great( much better than subway and the like). They're in the plaza w/ the TJ Maxx.

3:22 PM, December 29, 2008

Anonymous Anonymous said...

hi randi,

i stumbled on your blog this morning and i'm psyched. i hope you don't mind but your blog is going to be my "go to" blog when i need to cook/bake/create anything with food!!! ; p you've got such good taste!

any recs for an all-around great recipe book? i love to bake layer cakes and the CI method REALLY appeals to me. but i also need some good books for entertaining - chicken dishes, lasagna, etc. which CI book would do the trick?

happy holidays and new year!

4:21 AM, December 31, 2008

Blogger Jennifer said...

I do the same thing and stock up on candy now and after valentine's day. I usually buy hershey's kisses (my kids like those peanut butter kiss cookies) and the mini snickers (there's a really good recipe where you wrap a ball of peanut butter cookie dough around one and the snicker melts and becomes a chewy layer in the center). I also buy the Ghirardeli (sp?) squares and any other good quality plain chocolate that I can use to melt. You are right, it really does last a long time, even just at room temp.
BTW, if you do freeze it, the chocolate might get an ashy white coating on the outside, but it's still perfectly fine to use.

7:30 AM, January 07, 2009

Blogger Katrina said...

There would be NO problem draining and rinsing the black beans and just adding some water to make a smooth puree, for the brownies. You don't want the puree too thick. You can also use dried beans and cook them. The brownies were even better today. It all depends on what kind of brownie you like.
Thanks for visiting my blog!

9:13 PM, January 08, 2009


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