How to Deep Fry Candy: Cadbury Crème Scotch Egg

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Easter is a very important time of the year for me for one main reason: lots and lots of candy.

So I think that it’s time to learn how to deep fry candy.  Are you ready?

Now I normally eat healthy, mostly vegetarian even, with lots of fruits and vegetables.  But some days I just need sugar- and not just sugar but deep fried sugar.  And then there are days when I just want to eat frosting with a spoon.  But today is a day for deep fried dessert- let’s save the frosting for tomorrow.

Let me walk you through the steps to get some warm, sweet, fried treats.  It’ll be like a state fair in your own home.  No need to weave through endless crowds and screaming children- we can enjoy our deep friend treats in silence at home (or while watching

This time I decided to go all out. Four words: Deep. Fried. Cadbury. Egg.

Cadbury eggs just may be one of my most favorite types of candy out there, and I still have a few leftover from Easter.  I was inspired by Cakespy’s dessert version of the English bar food Scotch Egg.  I love a good pun on a plate.

If you don’t like Cadbury eggs (I feel sad for you), you can do this with any candy bar or cookie.  Follow the same basic techniques here.  The recipe below is a more complicated and fancy batter (if you can call deep friend chocolate fancy).  First, you coat the candy in a gooey chocolate batter, and then you roll it in a salty crunchy Ritz cracker topping for that ultimate sweet and salt combo. Deep fry it, and boom: instant gratification.

The best tip for deep frying  is to have everything ready when you start dipping and frying.  Work slowly and carefully and follow directions.  Use a thermometer to measure the temperature of your oil: nothing is worse than a stomach-ache 30 minutes after enjoying a deep-fried treat because your oil was not hot enough.

If you want a simpler, more classic version of deep fried food, you can also just use any pancake batter (even the batter from a box) in place of a homemade batter.   Just follow the same general steps in this recipe: heat oil, dip in batter, deep fry, drain, devour.

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CADBURY CREME SCOTCH EGG
Barely Adapted from Cakespy

INGREDIENTS

4 Cadbury crème eggs, frozen
1 1/4 cup flour, divided
1 egg, lightly beaten
1 cup crushed Ritz
3/4 teaspoon salt
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 cup milk
1 tablespoon vinegar
1 1/2 teaspoons oil
Vegetable oil, for frying

DIRECTIONS

Unwrap and freeze Cadbury eggs for at least 2 hours, if not overnight.*

Prepare your batter and dipping process. In a bowl, place a 1/2 cup of flour. In another bowl, lightly beat one egg. In a third bowl, place crushed Ritz. Set aside.

Fill a large pot with oil so that it is about 4-6 inches deep. Heat oil to 375°F. (This will take about 12-17 minutes). When oil is almost to temperature, begin making batter.

In a large bowl, whisk 3/4 cup flour, salt, cocoa powder, and baking powder. Whisk in milk, vinegar, and oil. This should be a thick and somewhat sticky batter (thicker than a pancake mixture).

Working with one Cadbury egg at a time (leaving the others in the freezer). Place into prepared batter. Completely coat with spoon. You want the egg completely covered but be careful not to make this batter coating too thick (you will have leftover batter after frying all your eggs).

Using floured hands transfer to bowl with flour. Coat with flour. Dip in beaten egg. Dip into crushed Ritz crackers and coat. Fry for 1-1 1/2 minutes, until golden brown. Drain on paper towel. Repeat with remaining Cadbury eggs (you can keep them warm by placing them on a baking sheet in an oven at 250°F.).

Makes 4 Scotch Cadbury Creme Eggs.

Pecan Pie Brownies

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As you read this, I am probably currently around 10,000 feet- cruising my way back home for the holidays.  I am also probably tightly gripping my armrest because I am a somewhat nervous flyer.

I am so ready for some big holiday fun.  It has definitely been a stressful semester, and I am ready to take a break. I love all the holiday prep and planning that will be taking place the next few weeks- especially all the holiday food we get to make and eat.

I made these pecan pie brownies for our Thanksgiving dessert since some people in our family aren’t a huge fan of traditional pecan pie.  Guys, there were absolutely amazing.  I loved them so much that I would have almost been happy just eating a big batch of these brownies for my Thanksgiving dinner.  You got a fudgey brownie sprinkled with chocolate chips and then a gooey pecan pie filling on top.  Yum.  These are so good- I think everyone should make them for their family, for a holiday party, or just for themselves.

The only way I could be happier about coming home is if a huge plate of these pecan pie brownies were brought to me immediately as I de-boarded the airplane.

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PECAN PIE BROWNIES
Barely Adapted from Half Baked Harvest

INGREDIENTS

For the Brownies:
1/3 cup canola oil
4 tablespoons butter, melted
4 tablespoons cocoa powder
2 eggs, room temperature
3/4 cup granulated sugar
3/4 cup all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup chocolate chips

For the Pecan Pie Topping:
1 cup light brown sugar
1 cup brown Karo syrup
4 eggs, room temperature
2 tablespoons vanilla extract
1/2 cup butter, melted
2 tablespoons rum
4 cups pecan halves
1/2 cup chocolate chips

DIRECTIONS

For the Brownies:

Preheat oven to 350°F. Line a 9 x 13 baking pan with foil. Grease the foil.

In a large bowl, whisk together canola oil and butter. Whisk in cocoa powder, eggs, sugar, vanilla extract, and salt. Stir in flour until just combined. Stir in chocolate chips.

Spread batter into prepared baking pan. This will be a very thin layer. Bake for 8-10 minutes. Cool.

For the Pecan Pie Filling:

In a large bowl, whisk together brown sugar, Karo syrup, eggs, vanilla extract, and butter. Stir in rum, pecans, and chocolate chips. Pour mixture on top of brownies. Bake for 30-35 minutes until filling is set. The filling should still jiggle a little bit.

Cool brownies completely and chill. Cut and serve (do not attempt to cut before brownies are cold- they will not cut easily).

Cranberry White Chocolate Bread Pudding

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Why is bread so wonderful?

I was going to start this post with the question “Do you have any leftover bread?”, but if you have leftover bread sitting around, you aren’t doing life right.

Well, let’s not be so harsh.  As a single gal, I do have problems buying and using up an entire loaf of bread myself.  Let’s not lie, there is an easy fix to this problem of just putting all the bread in my mouth, but I have to cling to some of my last dredges of self control in order to save my binges for sugar.  Thus, why I have several dinner rolls stored in my freezer in case of emergency.

So, say we have some bread laying around.  There are lots of options for what we can do with it.  Slather slices with butter, sprinkle with cinnamon sugar, fill  with melted cheese, or stuffed with lots of meat.  Today, we are going to focus on pouring some wonderful custard on top of that bread.  Bread pudding.

Before making this, I had actually never had bread pudding before.  (Another dish mom doesn’t like- mushy foods aren’t her thang).  I definitely enjoyed my first exposure- what is not to love when there is white chocolate and cranberries involved?

CRANBERRY WHITE CHOCOLATE BREAD PUDDING
Adapted from Honey What’s Cooking

INGREDIENTS

1 egg
1 cup milk
1/3 cup granulated sugar
1 vanilla bean
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup craisins
1/2 cup white chocolate chips, divided
1-2 cups cubed bread
1 1/2 tablespoons butter, room temperature
3 tablespoons light brown sugar
3 tablespoons walnuts

DIRECTIONS

Preheat oven to 350°F.  Grease 2 ramekins

In a bowl whisk together egg, milk, vanilla bean seeds, cinnamon, and salt.  Stir in craisins, 6 tablespoons white chocolate chips, and bread.  Let sit for 30 minutes.

In a separate bowl, cream together butter and light brown sugar.  Mix in walnuts.  Set aside.

Divide bread mixture between ramkins.  Top with streusel.  Bake for 30-45 minutes, until golden brown.  Let cool slightly (or completely).  Top with remaining white chocolate chips.

Makes 2 ramekins, serves 2.

Cranberry Cinnamon Sugar Candied Walnuts

7-3 Cranberry Cinnamon Sugar Walnuts

During the day, I am not much of a snacker.  I tend to stick to my main meals- although you will often find me with a Diet Coke by my side.  I know it’s not the best thing to pump into my body, but I am addicted. Just hook me up to a Diet Coke IV please.

However, the sun goes down (and I can’t drink Diet Coke anymore or else I will be awake all night), and my stomach starts to grumble.  I am a night snacker- I look forward to the unwinding from my day with a sweet snack, and I often will snack and scroll through food blogs.  I have my snack staples: ice cream sandwiches, leftover holiday candy (I just found a bag of Halloween M&Ms in my closet, hurrah for being a hoarder), and pudding.  But I was ready to mix it up.

So for this month’s Secret Recipe Club, I decided to look for a new snack to try.  I was assigned Desiree’s blog, Steak n Potatoes Kinda Girl.  And upon hearing her website, I just wanted a big juicy steak.  But I had a mission: snacks.  I had a great time looking through her great array of recipes, and when I saw her recipe for Salted Candied Pecans I knew I had found a new great snack.

I made a few changes: walnuts instead of pecans because that is what I had in my pantry, and I added craisins because adding craisins is always a good decision.  And these nuts did not disappoint.  Crunchy nuts, chewy craisins, and sweetness. Perfect for late night web surfing and also a great road trip snack!

Also goes great with Diet Coke.  But what doesn’t?

CRANBERRY CINNAMON SUGAR CANDIED WALNUTS
Adapted from Steak n Potatoes Kinda Girl

INGREDIENTS

1 cup walnuts
1/2 cup granulated sugar
3 tablespoons water
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup craisins

DIRECTIONS

In a saucepan over medium heat, combine walnuts, sugar, and water.  As the sugar begins to liquefy (3-5 minutes), begin stirring.  Cook, stirring constantly, until sugar thickens and crystalizes, about 4-7 minutes.

Decrease heat to medium low.  Continue to cook until sugar begins to harden and turn brown.  Stir in salt, cinnamon, vanilla extract, and craisins.  Stir to evenly coat nuts. Pour into single layer on a baking sheet and let cool completely.  Store in an airtight container.

Make sure to check out what everyone else made this month!