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Wednesday, November 2, 2011

Leftover Halloween Candy Idea's....

So this year we have more left over Candy than a family of 4 really needs.. Especially since our kids are 1 and 3...

So I've come up with some "purposing idea's... and how to "spread it out" so you dont end up chucking it...

1.) make a candy wreath for next year... you can use a foam wreath or make one out of cardboard, then hot glue the candies onto the wreath add some glitter and ribbons.. and Tah dah... candy wreath all ready for next year ...

2.) Baking .... almost all chocolates can me mixed into your baking... google is my best friend when it comes to making any recipe... the simplest idea is make a batch if chocolate chip cookies.. then substitute mini chocolate bar chunks and you have an assortment of yummy treats...

3.) freeze mini chocolate bars, then thaw them out and use them as garnishes on cold days when hot chocolate is in demand ... or add them to "magic " coffee's
toss an Areo or any chocolate candy bar into a hot chocolate... nom nom nom.. I did that tonight :)

4.) devolve in liqueur .. chrispy crunch vodka is amazing :)

5.)Donate it... Doctors offices , old folkes homes , women's shelters, and the food bank .. everyone loves candy so share share share :)

6.) keep it for a holiday pinata .... Most Halloween candy is good for at least 6months-1 year check the expiry dates... Freeze it if you can :)

7.) bring it to work.. put it into a bowl in the lunch room.. make a "enjoy" sign.. it will be gone in no time ..

8.) keep a stash in your car.. who knows when your GPS will take you to the middle of no wear and you might have to live off of it...

9.) Bribes.... yes I said it.. Bribe candy is amazing :)

10.) put it out in a festive bowl at Christmas time no one will know its from Halloween.. and it will still be good.. test out a few just to be sure... and make sure that no "Halloween" candies make it too the bowl :)

Be creative .... :)

here's some recipes I found on the web....

Aero Squares

If you love Aero chocolate’ll love these even more!

  • 2 cups graham wafer crumbs

  • 2 cups coconut

  • 1/2 cup melted butter

  • 1 can sweetened condensed milk

  • 4 Aero chocolate bars

  • 1/4 cup butter (second amount)

  • Stir together graham wafer crumbs, coconut, melted butter and condensed milk. Press into an 8“ x 8” pan. Melt 4 Aero bars with 1/4 cup butter. Pour over top of mixture in pan. Refrigerate. Cut into squares.


Mocha Angel Dessert

This is an easy and delicious fancy coffee flavored dessert. (In case you hadn't noticed, I am really fond of coffee!) Great for a party or potluck dinner.


1 package butterscotch pudding mix (not instant)
1 1/2 cups water
1/2 teaspoon instant coffee powder
1/2 teaspoon vanilla
1 angel food cake
3 Coffee Crisp chocolate bars
2 1/2 cups whipping cream, whipped
1/4 cup coffee liqueur


Mix pudding mix and water together in a medium saucepan. Cook and stir over medium heat until thickened. Remove from heat and stir in coffee powder and vanilla. Cool.

Cut angel food cake into 1 inch pieces.

Crush Coffee Crisp bars in food processor.

Fold half of the whipped cream into the cooled pudding, and stir in the liqueur. Fold in the angel food cake pieces.

Assemble in a nice glass dessert bowl. Start with a layer of 1/3 of the pudding mixture. Top with 1/3 of the crushed Coffee Crisp bars. Then another layer of pudding, another layer of Coffee Crisp, the remaining pudding, and the remaining Coffee Crisp. Top with the reserved whipped cream. Refrigerate for at least 3 hours before serving.

Peanut butter cup Cheese cake,.....

Preheat oven to 325 degrees F.

Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

The Crust:
Place 7 whole graham crackers, broken into 1-inch pieces, into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds.
To the crumbs, add 6 tablespoons (3/4 stick) unsalted butter (melted and cooled), 3 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoons salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.

The filling:
In a large bowl, beat 2 (8 ounces each) packages softened cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently.

Gradually beat in 2/3 cup granulated sugar until the mixture is combined, about 1 minute. Beat in 2 large eggs, one a time, making sure that each is fully incorporated. Beat in 1/4 cup sour cream and 1 teaspoon vanilla extract until fully combined, about 30 seconds.

Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture.

Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.

Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

Chop 2 oz. bittersweet chocolate and place in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve.

that one makes my mouth water just reading how to make it....

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