Cream of Broccoli & Leek Soup

Spring has finally arrived here in New Jersey. I know that usually means that we usually pack away the soup pots for the summer, but I wasn't ready to let go! Spring trips to the farmers market brings new potatoes, asparagus and leeks! Spring leeks have the mildest flavor and pair perfectly with the broccoli in this soup.

I decided to keep this soup on the heartier side. Since it getting warmer, you can decide whether you want to add heavy cream or not. I went with the cream for this particular batch, then we went out for ice cream. It's all about balance!

One Year Ago: Jell-O Peeps (Easter must have been later last year!)
Three Years Ago: Perry's Ice Cream Factory Tour
Four Years Ago: Grilled Chicken & Potatoes
Five Years Ago: Rosemary Foccacia

J@H - Tootsie Roll Pops

I have been putting off this recipe for long enough. I knew how to make all of the components, it was just getting up the nerve to put them all together! Now that I've made these bad boys, I am so upset with myself for procrastinating!

With no further delay, please enjoy...

That's right. Tootsie roll pops! Chocolate taffy shrouded in a thick coating of hard candy. Did you ever think that you could make these at home?

I'm not going to say that this is the easiest thing to make at home. You definitely need to block some time and set aside any fear you have of boiling sugar. This is actually two recipes that need to be combined into one - chocolate taffy and grape hard candy. You can get fancy and buy a lollipop mold, but I decided to go a little more free form with my candies. That is why they are flat on one side.

The candy to taffy ratio is a little different with my lollipops - there is a lot more taffy in these than in a store-bought Tootsie pop. I recommend using high quality baker's chocolate and highly concentrated candy oil. With those two ingredients you will get the most richly flavored candies possible. 

How do these compare to the originals? Personally, I think they're way better. Give them a try! With all of the flavor possibilities of taffy and hard candy, I'm thinking of making a summertime version of these - Cherry lollipops with vanilla taffy anyone?

One Year Ago: Chocolate Peep Cakes
Two Years Ago: Potato, spinach & asparagus Quiche with Cumin
Three Years Ago: Granola Cookie Wedges

Four Years Ago: Cookie Dough Fudge

Five Years Ago:  Cookie Dough Eggrolls

Peanut Butter Fudge

I love making candy, but I really hate making fudge. Traditional, stove-top fudge that is. The quick and easy fudge that you make with marshmallow fluff and chocolate is no problem. That stuff I can whip up with no problems. Starting with sugar and corn syrup is a little trickier. I either wind up with a sticky mess or a dry and crumbly block of sugar.

By making my way through the CIA candy cookbook, I am hoping that I will hone my fudge making skills.  There are eight fudge recipes in the book (I made one years ago) and I think my results are getting better with each attempt.

While this peanut butter fudge was not my favorite, in terms of flavor, the texture came out really well. Like all other candy recipes that I make, I couldn't eat more than a single piece. This stuff is really sweet! If you aren't a fan of molasses, you might want to find another peanut butter fudge recipe. The flavor is mild, but definitely noticeable.

To keep myself from eating it all and avoid having to spend my entire weekend at the gym, I sent the rest of the fudge to work with the boyfriend. It took his coworkers about three days to finish the batch. Share the wealth (and the calories) most people will be happy to help out!

One Year Ago: Homemade Marshmallow Peeps
Two Years Ago: Portuguese Sweet Bread
Three Years Ago: Momofuku Confetti Cookies
Four Years Ago: Homemade Buffalo Sauce
Five Years Ago: Balsamic BBQ Chicken