Friday, December 16, 2011

Cinnamon Roasted Pecans


Ingredients:
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Supplies:
large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
fork
wide spatula or mixing spoon

Also preheat your oven to 250 F.

1.  Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy. Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

2.  In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.

3.  Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.

4. Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening. 

5.  Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.

6.  Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals). 

7.  A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.After an hour of roasting, allow them to cool. Keep them stored in an airtight container. 

8. Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat!

Saturday, December 3, 2011

Peppermint Bark


I love this stuff this time of year.  It is one of the things that I am going to be giving out to friends and neighbors.  The best thing about it is that it is so fast and easy.  I hope you have as much fun trying it out as I did.

Ingredients
1 pound white chocolate
1 pound of white chocolate
12 candy canes

When I made this I used Peters dark chocolate and Ghirardelli white chocolate.  You can use what ever you like the best.  Just know that if you are using a non-tempered chocolate you will need to temper.  If you use chocolate chips or a chocolate that is already tempered you will not have to temper.  My dark chocolate had to be tempered and my white chocolate did not.  

How to temper:

  1. Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.
  2. Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.
  3. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.
  4. Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
  5. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
  6. Cool the chocolate. Once the chocolate gets below 84 degrees, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.
  7. Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees (87 for milk and white chocolate). Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.
  8. Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.
    Directions:
    1.  Line cookie sheet with tin foil and smooth as possible
    2. Unwrap your candy canes and put in a food processor.  Pulse a few times until the candy canes are in small pieces.  Remove 1/2 cup for topping and set aside.
    3.  Melt or temper your white chocolate and  mix in the candy canes.  Pour the white chocolate onto your lined cookie sheet and with a spatula spread the chocolate to about 1/4 inch thick.  Place in a cool area to harden.
    4.  Melt our temper your dark chocolate.  Pour onto your hardened white chocolate and spread evenly.  Sprinkle with the reserved candy cane and press slightly to make sure they stick to the chocolate once it is hardened. Place in a cool area to set.  Once the chocolate is hard break into pieces.  Serve on a plate or store in a air tight container.

Friday, December 2, 2011

Winner Announced


And the winner is.....

Angie (belensmama at gmail dot com)

Congratulations!  Thank you to everyone that participated in our giveaway!  

Tuesday, November 29, 2011

MyShoeShoppe: 75% ALL Women’s Shoes and Boots! Nothing Over $10!

When I saw this today I just had to pass it on.  Awesome shoes for a super great deal.
MyShoeShoppe is a local Utah Business that is going out of business.  To help with the process, they are liquidating all of their women’s shoes and boots.  They are an extra 75% off!!  No pair of shoes is over $10!
  • Head to MyShoeShoppe
  • And click on the Register an Account Link. (It is pretty small on the main page at the top)
  • Then, get shopping.  Some styles are out of stock.  And, sizes are going fast. The Price you see listed is BEFORE the extra 75% off.  That discount will show up when you checkout automatically.
Shipping is a flat rate of $9.99- whether you purchase 2 pairs or 20.  So, maybe pick some up for yourself and for presents!

Sunday, November 27, 2011

2 Carat White Topaz Stud Earrings in Sterling Silver

Only $2.99
I just had to share this awesome deal on 1saleaday.  These are great for a stocking stuffer or just for yourself! Click here to get your pair before they are gone

Christmas Wreaths


These are some really fun and unique Christmas wreaths that I found the other day while I was browsing the internet.  I thought they were different then your standard pine cone and holly wreaths.  Click Here to get the full tutorial.  Happy crafting!

Thursday, November 24, 2011

Black Friday Sale

Black Friday Sale at Teton Cocoa



Don't miss out on our biggest sale of the year.  Our Black Friday sale starts at midnight EST.  Happy holidays and happy shopping! Visit us at www.tetoncocoacompany.etsy.com and tetoncocoacompany.com 

Tuesday, November 22, 2011

Holiday Chocolate Gift Basket


I am so excited to be doing this giveaway.  This chocolate gift basket comes with some really yummy treasures!  In here you will find one bag of Teton Cocoa gourmet hot chocolate mix, one bag of Granola-la's chocolate granola, four hand dipped chocolates, and a bag of award winning peanut brittle!  Below I will post some to die for pictures! This is sold at Teton Cocoa and Granola-la.  These are perfect for gifts this holiday season!

Gourmet Hand Dipped Chocolates



The Best Peanut Brittle You'll Ever Have



About Our Sponsor Granola-la



A little something from Granola-la:
Welcome to Granola-la! We are excited to share our Chocolate Granola with you. The recipes for our Chocolate Granola include high quality products. We use Belgium chocolate and organic raw nuts. There is no added oil or salt. Chocolate Granola is a yummy treat, that you can eat right out of the bag or add onto yogurt, smoothies, or ice cream. It satisfies your craving for sweets, guilt-free. Check out our different flavors. All items are made to order, so you know they are fresh. 

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Some of the flavors they offer:

Milk Chocolate Almond


White Chocolate Pineapple Cashew


Dark Chocolate Orange Macadamia Nut


Granola-la is offering six flavors of chocolate coated granola.  Check out their shop at Granola-la


Our Sponsor Teton Cocoa


A little bit about Teton Cocoa


Growing up in the shadows of the Teton Mountains, I remember coming home on cold winter nights to my Mother's homemade hot chocolate. It was always rich and creamy and made me feel warm again.

Now that I am grown I have been making my family homemade hot chocolate and adding my own twists to make it better. Try my different flavors and you will feel warm once again on those cold winter nights!

Each batch of our cocoa is made from scratch and we use the best and highest quality ingredients that we can find. This is not your average hot cocoa!
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At Teton Cocoa we offer seven flavors year round and add 1-3 more flavors during the holidays.  You can find great gift ideas and gift baskets for any occasion.  We pride ourselves in great customer service and want to make sure that each cup of cocoa you drink is excellent.  Check out some of our wonderful products.









Good Luck!!  You can enter by filling out our form from rafflecopter!