Sugary, dental mishap-inducing conversation hearts are indisputable classics, but they’ve been around for over 100 years, and since any candy might be a little stale after being in rotation that long, it’s time to introduce a new option to the Valentine’s Day parade of hearts. Add a little heat to the candy equation this holiday with these sweet-and-spicy whisky-sriracha hearts, made über easily in a silicone candy mold. Their flavor is similar to hot cinnamon candies, yet much more rich and intense thanks to the tipple of whisky. Finally, a considerably less saccharine heart-shaped treat that will satisfy spice-seekers.
For more Valentine’s Day-appropriate dishes from Cooking Channel, polish up that sweet tooth and set your sights on these fine recipes:
Calling all ne’er-do-wells and naughty list candidates: This candy’s coming soon to a stocking near you. Easily mistaken for lumps of actual carbon, this unusual Christmas treat is sweet, crumbly and ideal for gifting to those friends and family members who need to shape up next year. Best of all, you don’t have to go buying fancy ingredients to make your point. Sprinkle a little powdered sugar here, a smidge of egg white there and a whole lot of black food coloring everywhere and you’ll have coal-inspired hard candy. Use a hammer and chisel for dramatic effect when breaking it apart and get to stuffing those naughty kids’ stockings with a treat they won’t soon forget. For the “nice” side of your Christmas list, turn to Cooking Channel’s fine selection of giftable sweets:
Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn’t ask a brownie for more. One of the best parts about these candy bar brownies is that you can do them in one bowl, so cleanup’s a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you’ll get mush instead of chunks.
Get more recipes to use leftover candy.
On Log On & Eat with Eden Grinshpan, Eden travels the country to meet the most outrageous and original food bloggers and social media stars who invite her to devour their favorite dishes. We connected with them to pick their brains and score some exclusive advice and tips.
According to experts, sweet is the first taste that humans prefer from birth. But it’s also extremely addictive. In fact, one study found that sugar is more addictive than cocaine.
Unfortunately, eating too much candy and sugar can result in weight gain, metabolic disorders (a precursor to diabetes) and even some forms of cancer. In other words, it’s not good — and most of us are getting way more sugar than the recommended daily limit.
Breaking a sugar habit isn’t easy. But it’s possible. And these tips will help:
Continue Reading How to Avoid the Temptation of Halloween Candy
With fall in full swing and Halloween just around the corner, it’s that time of year when our sweet tooths start calling to (or yelling at) us. After a long, hot summer, we happily remember what it feels like to turn our ovens on and experience the joy of baking, we visit orchards and patches to stock up on apples and pumpkins that will inevitably be made into crispy crumbles and pies, and we inwardly jump for joy when we see the fun-sized trick-or-treat candy bags appear at our grocery store. Whether it’s decadent cakes and pies or little wrapped candies you crave, Cooking Channel’s Sweets Week has everything you need to satiate your dolce desires.
The fun begins tonight at 9:00pm ET with four back-to-back episodes of Unique Eats and Unique Sweets, featuring the country’s most original and tasty cupcakes, like Butternut Squash Cupcakes Stuffed with Maple Cream Cheese, and all-around dreamiest desserts, like Four and Twenty Blackbirds Salted Caramel Apple Pie (pictured above).
Continue Reading Sweets Week on Cooking Channel
5) SMARTIES. These tiny discs of concentrated sugar contain enough tartness to serve as a perfect palate cleanser between your milk-chocolate-and-caramel courses.
4) BUTTERFINGER. Whatever the substance in this bar is that bonds like Gorilla Glue to your teeth makes this hearty treat last way, way longer than any other chocolate bar. You are done with it before it’s done with you. ACCEPTABLE SUBSTITUTE: Clark Bar.
3) MILKY WAY MIDNIGHT. The candy bar that brought grown-up elegance to Hallowe’en. The hint of dark chocolate sophistication practically forces you to extend your pinky whilst gorging.
2) CANDY CORN. Not because it’s good. Because it’s not. What is this, the Great Depression? Why are we eating this brightly colored Appalachian wax? I’ll tell you why: because if you knew no pain, you’d never know joy. You eat candy corn because it’s there, and you can’t stop yourself. It’s still, thanks in large part to its name, TECHNICALLY candy. But when you eat some of the top-shelf stuff after a handful of these sad shapes, you appreciate the effort made by huge, faceless corporations.
1) REESE’S PEANUT BUTTER CUPS. For my money, the undisputed King of All Hallow’s Eve. Not the two-disc sleeve, not the miniatures in gold foil (the sweet-to-savory ratio is WAY off on those), I speak of the individual cups. And the packaging is ORANGE. Intelligent design? A case could be made!
PAUL F. TOMPKINS new comedy album LABORING UNDER DELUSIONS: LIVE IN BROOKLYN is now available on ASPECIALTHING RECORDS. Recorded live at the Bell House in Brooklyn and over 90 minutes in length, Tompkins’ powerhouse set includes a looser, expanded version of the outstanding material showcased by Tompkins in his Comedy Central special “Laboring Under Delusions.”
Get the album
on AST: http://astrecords.bigcartel.com/product/laboring-under-delusions-live-in-brooklyn
And on iTunes: http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewAlbum?id=569217481
More Paul F. Tompkins:
It's like candy, made of candy.
The Easter Bunny brought too much candy. He (she?) always does. And as always, by Tuesday of next week, everyone will be so sick of white chocolate bunnies, pastel M&Ms and overcooked hard-boiled eggs tinted a freakish blue-green color from the dye that seeped in, that they’ll refuse to eat any of it. The eggs will go in the trash and the candy will end up in the cupboard till it gets cleaned out in October.
This year, don’t let that happen. Turn the excess candy into a slightly different treat and your family’s love for the sweet stuff will be renewed — like when you top a baked potato with last night’s chili and pretend it’s a new meal. Because it is a new meal.
Continue Reading Easter Candy Bark
Colorfully decorated candy skulls are among the holiday's many traditions.
With Halloween having come and gone, we’re setting our sights on El Dia de Los Muertos, and learning that the two have less in common than you may think. We’ve got a bit of background to help demystify the Mexican holiday.
Continue Reading Skeletons and All, El Dia De Los Muertos Is a Time for Rejoicing
Stand back! Aida dissects a Halloween treat.
Aida Mollenkamp begins a whole new season of FoodCrafters this week. Watch her kick off the food-hunting adventures with a trip to candy makers PapaBubble, just in time for Halloween.
Here’s a sneak peek at the candy tug-of-war technique behind PapaBubble’s confections:
Continue Reading Aida’s New Tricks and Treats
Chuck Hughes - Chuck
THE BIG THREE things to know about Chuck Hughes, his restaurant Garde Manger and his series on Cooking Channel, Chuck’s Day Off…
Continue Reading Chuck’s Day Off – The Big Three