Last-Minute Munchies, Milky Way Bars, and Ramblings

I had a bad case of last-minute munchies this evening (actually, I am still dealing with that, since my satisfaction is still in the oven).  I had made some grain-filled chocolate cookies the other day for a party we were going to, and we came home with quite a few left over.  The rest of my family have been eating them, and I wanted a cookie, but didn’t want to subject myself (or my family) to me, post-grain consumption.  It’s not pretty.

(I have been cheating a bit lately, having grain here, sugar there.  This is probably the reason for the bad cravings I have been dealing with.  I need to be better and stick with my grain-free and low-sugar stuff.)

So I wanted a cookie.  An easy cookie, that I could throw together in a few minutes and eat a few minutes later.  I pulled up this recipe that I had seen a few days ago, and decided to give it a spin.  I used butter instead of macadamia nut oil, and honey.  We’ll see how they turn out.  They have been baking for at least 10 minutes (quite a bit longer than the recipe directs).

I know I said I would post about the Milky Way Bars, but due to some unforeseen circumstances, I was unable to start the bars until almost dinner time on Thursday, so I didn’t post, since they were only 2/3rds of the way done.

Here’s the run down of what I did:

I found this recipe for “Silky Way Bars,” just a homemade version of Milky Ways.  I used it as my basis for creating the bars.  I then found this recipe for marshmallows and marshmallow cream.  I made it according to the directions, except that I used coconut sugar instead of stevia, and I didn’t use marshmallow flavoring oil. (I also forgot to add the vanilla, but I would definitely add that next time.  This is a common occurrence with me.)  Once it was whipped, I added the 12 oz. of melted chocolate chips.  I then poured this mixture into a well-greased 8×8 pan (next time I will just line the pan with parchment paper – this will make the removal of the bars just that much easier).  Then I put it into the fridge until it was solid.

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All hardened, and ready for the next layer

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They are quite firm, and very fun to poke

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It seemed to pull away from the sides quite easily

Meanwhile, I whipped up a half-batch of the same caramel that I used for the Twix bars (leave a comment if you need the recipe).  Actually, I whipped up two half-batches because I burned the first batch.  I only cooked it until it registered 238*F, instead of 248*F, because it heat up too fast after that.  This resulted in runnier caramel, but not that bad.  Again, add this to your pan of marshmallow/chocolate mixture, and put back into the fridge until hardened (for me, this was overnight). 

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With the hardened caramel

The next day I sliced the bars, then stuck them back into the fridge to harden for awhile. 

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All sliced

Later in the day, I melted and tempered some chocolate. (Tempering is awesome, as it makes the finished product not as prone to melt.  Usually home-dipped chocolate things melt as soon as you touch them.  If you temper the chocolate, they don’t melt as easily.  It isn’t that difficult to do, but does require patience and a good food thermometer.)  The next step was eating all the melted chocolate with a spoon dipping the bars and sticking them in the freezer to cool.  Ta da!

(Again, I didn’t take a picture of the finished product.  They looked basically the same as the Twix bars, and you can see a picture of them here.)

My review:  I thought they were pretty good, but the marshmallow part was way too rubbery for my taste.  If I make them again, I will only use 2 packages of plain gelatin in the marshmallow cream instead of 3.  I took them to church, and a whole bunch of people tried them, and they all liked them.  So whatever you want – just the way they are, they are about the consistency of a regular marshmallow, maybe a bit firmer.  If you want them a bit softer, try only 2 packages of gelatin – and let me know how it turns out!

 

As for the chocolate chip cookies that I just made – I am not impressed.  I baked them for about 13 minutes or so, but they were still raw in the center.  They have an almond-flour flavor, which may not bother everyone, but it does bother me.  I’ll have to figure out a good chocolate chip cookie recipe.  (We have an AMAZING regular chocolate chip cookie recipe, if I do say so myself, which we got from ATK, which I should be able to make to being grain-free.)

 

I need to take a break from making desserts – I have been getting a bit crazy with them lately.  I am going to try to make more savory dishes (basically, anything that isn’t dessert).  Mom picked up a few paleo cookbooks for me at the library, and I am looking forward to trying some of the recipes.  Wow, some of the recipes are SO creative! 

 

On a completely different note: I am so happy – our Cowgirl Dirt order came today (well, most of it did – one thing was backordered).  I chose a few new eye shadow samples, and I am enjoying one right now, and looking forward to the others.  I also just tried their mascara, and I LOVE IT.

Have a lovely evening!

~Allison

Oh My–This is SO GOOD (and fun!)

I made these AMAZING little things today.  They were wonderful.  Amazing. (Although I already said that.)  And I had a BLAST making them.  The caramel was my favorite part to make (especially since it was mostly dairy free – it just had butter, which could have been changed).  Dipping in chocolate is always fun.  But I have done that before.

Now that I have raved on and on, I am sure you are wondering what I made.

You’re not?

Oh.

Well.

I’ll just tell you anyways.

How’s that?

And you’ll pretend that you are excited?

Thanks.

I made Paleo/Primal Twisk bars!

Oops.  Did it again.  I mean Twix bars.

Isn’t it easy to say it the other way?  I also have an extended family member who used to say it that way (quite a while ago).  I was thinking of you today while I was making these. 🙂

I was so excited to try them once they were done.  And I wasn’t let down.  They were SO SO VERY GOOD.  I stood there on the rug in the kitchen and ate one.

While eating it, the chocolate melted and oozed all over my hands and my (already chocolate smeared – this always happens when I deal with melted chocolate) face.  I am somewhat tired, so I kind of zoned out.

Dad said I looked funny.

I think I did too.

O.K.  And now the pictures.

(Don’t drool.  Or at least try not to.)

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The unbaked cookie layer

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“I am ready to be baked!”

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Baked, and cooling

 

*WE INTERRUPT FOR A BREAKING NEWS ALERT*

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Mom bought the first bit of egg nog today.  Drake and I love egg nog, and we drink it together in the winter.  Sometimes while we are making dinner.  *Sigh*  I am SO looking forward to winter.  And I am enjoying the first tastes that are already here.

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I so need to make a paleo version of this.  This stuff is wonderful.  Even if it isn’t chocolate.

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Cheers!

 

*WE NOW RETURN TO OUR STORY*

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The caramel ingredients in the pan

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Lucy being her usual cute self.  She *actually* looked at me when I took her picture.  She usually won’t.

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Isn’t she JUST SO CUTE!!!!!  (My family hears this probably about 25 times a day.  Lucy hears it probably ten times that.)

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The caramel, now melted

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Swirlies!

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While waiting for the caramel to come to the proper temperature, I discovered that caramel drips are fun to photograph!

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*Drip*

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*Drip* *Sizzle* (As I am not paying attention and holding my whisk over the hot stove, the caramel drips are burning, instead of returning to the pan.  This has a most unique scent.)

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Now we are getting close

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Stir!  Don’t stop!

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Cooling in the pan

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After several hours in the fridge – cutting them up (actually not that difficult)

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Melting the chocolate

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Cooled, right out of the freezer

 

Are you ready for this?  You think so?  O.K.  Here it is:

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Yum.

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That’s all that I can say.

If you want the recipe, please leave me a comment below, and I will email it to you.

 

Now I am off to go clean the last residue of chocolate from the bridge of my nose.

 

~Allison