Posted in Candy, Desserts, Family Tradition

Stained Glass Window Fudge

Ingredients

1/2 cup (1 stick) unsalted butter

2 cups semi-sweet chocolate chips or 12 ounces best quality dark chocolate, finely chopped

1 teaspoon vanilla extract

1 bag (10.5 ounces) colored mini marshmallows

Directions

1.

In a large bowl combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20 second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined.

2.

Let chocolate cool for a few minutes until it is cool to the touch, but hasn’t hardened. Fold in the marshmallows and stir to completely coat the marshmallows in chocolate.

3.

Spoon the mixture in the shape of a log down the center of a sheet of wax paper about 24 inches in length. Roll up sides of waxed paper and twist the ends to seal. Refrigerate for at least two hours to set. Cut in 1/3 inch slices and serve. Keep in the refrigerator, covered.

Posted in Ahlbacks Disease, Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Baking, Blessed, Bone Health, Breakthrough Crew, BreakThroughCrew, Candy, Cardiovascular, Chronic Pain, Clinical Trials, Croatian Family, Delicious, Desserts, Diagnosed, Disclaimer, Eat Healthy, Endocrinologist, Factor V Leiden, Family Tradition, Opinions, Thoughts, Uncategorized

Blogs

I think I will be starting a new blog just for recipes

Opinions? I really want your opinions

Since I am a health leader and advocate who lives with several chronic conditions

Should I focus on just that or have a mix

Posted in Bone Health, Candy, Food, Life, Recipes

Delight Bars

Homemade Delight Bars

I love Chocolate and Coconut so this is my go to candy bar.
I make it so I can control the ingredients.

6 ounces Sweetened Condensed Milk

1 teaspoon Vanilla

1/8 teaspoon Salt

2 cups Powdered sugar

14 ounces Sweetened Shredded Coconut

3/4 cup Lightly chopped walnuts toasted; (if desired)

16 ounces Bittersweet Chocolate Chips (1 bag)

2 tablespoons Vegetable Oil

Line an 8×8 straight edged pan with foil, overlapping the edges, and lightly spray with cooking spray.

In a mixing bowl, combine the Condensed Milk, Vanilla and Salt. Mix in the Powdered Sugar (1 cup at a time) until you have a smooth mixture.

Next, add the Coconut and mix until thoroughly coated and combined. Pour mixture into the prepared pan and press in to an even layer using your hands or rubber spatula lightly coated with cooking spray.

If Walnuts are desired, place the walnuts in single rows, leaving room in between, and press them slightly in to the Coconut mixture so they stick.

Refrigerate for at least an hour, until firm enough to cut in to bars.
When the Coconut mixture has set, lift out of the pan by the foil. Peel the foil off and place on a cutting board. Cut in to strips in between the rows of walnuts then cut in to bars.
Keep refrigerated until ready to coat.

Set a medium mixing bowl over a small pot of simmering
water and add Chocolate Chips to the bowl.

Stir every so often until they have melted, and then add the Oil. Stir until the Chocolate and Oil are completely blended and the Chocolate is thinned and shiny.

Using a fork, dip each bar in to the Chocolate, letting any excess drip off.

Place the dipped bars on a wax paper lined baking sheet.

Dip all of the bars and then let them sit until the Chocolate firms and sets up.

Store at room temperature or refrigerated.