SWEET swēt | adjective
1. pleasing in general; delightful: it was the sweet life he had always craved. 2. (of a person or action) pleasant and kind or thoughtful: a very sweet nurse came along.
Annaliese Kondo, Studio Pixel Pop
May We Be Sweet
There is no doubt that Autumn Ingram is embracing the sweet life while wearing a complete ensemble featuring Chocolat Blu shoes and a colorful Hatley pinstripe dress with tassel accents from Gentlemen’s and Lady Outfitters.
Since we’re moving into party season, we’re going to take being sweet literally, and suggest that you mix up some of these sweet treats to share with family and friends. We love these “copycat” recipes on some favorite classics and sweet snacks are always a hit at group gatherings!
Just Like Jack Caramel Corn
Ingredients:
11 c. popcorn, popped
1 c. Spanish peanuts
1¼ c. dark brown sugar
10 Tbsp. unsalted butter, cut in pieces
¼ c. dark corn syrup
1 tsp. kosher salt
Preparation:
Preheat oven to 250°F. Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn. Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter have melted and sauce becomes thick and caramelized, 2 to 3 minutes. Pour caramel sauce over popcorn and peanuts and stir to coat completely, scooping up any peanuts and caramel that fall to the bottom of the roasting pan. Place roasting pan in preheated oven and bake, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn mixture out in a single layer onto a sheet of parchment paper to cool completely. When cooled, break into smaller clusters, if needed, and divvy up into zip-top bags to take to the next ballgame.
Oreo Truffles
Ingredients:
1 lb. Oreos (36-38 cookies – flavor of your choice), crushed
8 oz. cream cheese, softened
16 oz. semi-sweet (or white or dark) baking chocolate, melted
Toppings: cookie crumbs, candy jimmies, sprinkles, crushed peppermint, or chopped nuts
Directions:
Finely crush Oreos by placing in zip-top bag and crushing with a rolling pin or pulse in food processor. Mix crushed cookies and cream cheese in a large bowl until well-blended. Shape mixture into 48 balls (about 1”); place on a tray or cookie sheet and freeze until thoroughly chilled, about 15 minutes. Line a shallow pan with waxed paper. Remove chilled cookie balls from freezer and insert a toothpick in each ball. Using toothpicks, dip each ball in melted chocolate, and add any desired toppings to decorate. Place each ball in a single layer on prepared pan. Remove toothpicks and cover hole with a drop of chocolate, if desired. Refrigerate for one hour or until firm. Store any uneaten cookie balls in covered container in refrigerator.
Homemade Animal Crackers
Ingredients:
12 Tbsp. (1½ sticks) salted butter, softened
¼ c. light brown sugar, packed
3 Tbsp. honey
2 tsp. vanilla extract
1 egg (room temperature)
2¼ c. all-purpose flour
½ tsp. baking powder
¾ tsp. cinnamon
½ tsp. kosher salt
For glaze:
2 c. confectioner’s sugar
2-3 Tbsp. water
½ tsp. vanilla extract
Food coloring, if desired
Sprinkles to top
Preparation:
Cream together butter, sugar, honey, and vanilla in large mixing bowl until light and fluffy, about 3-5 min. Add egg and mix until combined. Add flour, baking powder, cinnamon, and salt, beat until combined and dough forms a ball. Generously flour your work surface. Divide dough in half and flatten each half into a disk. Roll out dough to ¼” thickness. Cut out crackers using a mini animal cookie cutter (Lots of choices available online!). Line a baking sheet with parchment paper and carefully transfer crackers to it. Cover and place in the freezer, freeze until firm, about 10 min. Roll out leftover scraps, and repeat with the remaining disk of dough. Preheat oven to 350°. Place baking sheet on middle rack of oven and bake for 8-10 minutes (the longer, the crunchier the cookie) or until just lightly golden brown. Cool on baking sheet 5 minutes, then transfer to wire cooling rack to cool completely. For glaze, beat confectioner’s sugar, water and vanilla (and food coloring, if desired) together in a medium bowl until smooth and drizzly. If needed, thin glaze by adding water 1 Tbsp. at a time, until drizzly. Dip tops of crackers in glaze, letting excess drip off. Transfer to wire rack and decorate as desired with sprinkles. Store crackers in an airtight container for up to one week at room temperature.
Ritzy Thin Mints
Ingredients:
16 oz. bittersweet chocolate, broken into small pieces
80 Ritz® crackers
½ tsp. peppermint extract
Preparation:
Melt by placing in the top of a double boiler over just barely simmering water, stirring frequently and being careful not to get any water in the chocolate. (Alternatively, melt in the microwave.) While chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill. Remove melted chocolate from the stove and stir in peppermint extract. Dip crackers into melted chocolate and place on chilled, prepared baking sheets. Set baking sheets in the refrigerator until chocolate sets, about 5 min. Store in a cool, dry place, or keep frozen, if you prefer.
