Why You’ll Love Brown Sugar Candied Walnuts

These walnuts are crunchy, sweet, and bursting with that brown sugar cinnamon flavor you love!

This is considered a “no-bake” recipe because you will only melt ingredients on the stovetop using a non-stick skillet. It differs from other candied walnut recipes that use egg whites and are baked in the oven.

Key Ingredients and Substitutions

This recipe only uses four ingredients!

• Walnuts– Use fresh walnuts for the best results. You could also substitute pecans, cashews, or almonds. Really, any nuts will work in this recipe.
• Butter (salted butter or unsalted)- If using unsalted, sweet cream butter, you could opt for a sprinkle of coarse sea salt when the walnuts are cooling on the baking sheet.
• Brown Sugar– This recipe works best with light brown sugar. The rich molasses of brown sugar adds an additional layer of flavor and tastes like caramel.
• Cinnamon– You could leave out the cinnamon if desired. Sprinkle cinnamon sugar over the walnuts while cooling for even more cinnamon flavor. It will emphasize the crunchy texture.

Step by Step Instructions

1. In a large, non-stick skillet, slowly MELT butter over medium heat.
2. ADD brown sugar and cinnamon. STIR continuously until the sugar dissolves (about 3-4 minutes).
3. ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
4. SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
5. COOL for 1 hour. Candied nuts can be stored at room temperature in an airtight container for up to 2 weeks.

If your candied walnuts are grainy, you may not have allowed the sugar to dissolve completely before removing them from the heat. Avoid this mistake by slowly melting the butter over low heat.

Stir the brown sugar mixture over low heat constantly for 3-5 minutes. Add up to 2 Tablespoons of water to make a thick syrup.

How to Use Brown Sugar Candied Walnuts

This recipe was made specifically for our Honey Brie Bites with Candied Walnuts.

Try sprinkling candied walnuts on top of your favorite salad or yogurt parfait. Add to a charcuterie board for snacking. Brown Sugar Candied Walnuts would be a great addition to our popular Eleven Madison Park Granola.

Candied nuts would also make the perfect hostess gift, teacher gift, or holiday package. Just be sure to check for any tree nut allergies before gifting.

Do you have a favorite banana bread? Sprinkle these nuts on top for a sweet, candy crunch!

Storage

Store at room temperature in an airtight container for up to 2 weeks.

Alternatively, freeze in an airtight container or freezer bag for up to 2 months. Empty the nuts onto a baking sheet or tray to thaw at room temperature to avoid the nuts getting soft or sticky.

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Brown Sugar Candied Walnuts Recipe

Brown Sugar Candied Walnuts will be your go-to crunchy topping for sweets, salads, and snack mixes. Use candied nuts on a charcuterie board or as a holiday gift!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, brown sugar, topping, walnuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 Cups

Calories 1077kcal

Author Katrina Bahl

Ingredients

• 2 cups walnuts
• 4 Tablespoons butter
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 Tablespoons water

Instructions

• In a large, non-stick skillet, slowly MELT butter over medium heat.
• ADD brown sugar and cinnamon. STIR continuously until the sugar is dissolved (about 3-4 minutes).
• ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
• SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
• COOL for 1 hour. The walnuts can be stored at room temperature in an airtight container for up to 2 weeks.

Video

Nutrition

Calories: 1077kcal | Carbohydrates: 71g | Protein: 18g | Fat: 88g | Cholesterol: 30mg | Fiber: 8g | Sugar: 56g

Recommended Recipes

The post Brown Sugar Candied Walnuts appeared first on In Katrinas Kitchen.

Buckeye Waffle Pops

Waffle pops are great when you need a portable snack or dessert. No plates or serving utensils are needed for this peanut butter buckeye dessert!

The gooey peanut butter inside makes these waffles on a stick extra special.

Stuffed Waffles

The trick to success when it comes to stuffed waffle pops is freezing the stuffing beforehand so that it doesn’t leak out while you are baking the waffles.

We had the most success when freezing dollops of peanut butter on large craft sticks before placing them onto the waffle iron. Watch the video to see how we placed a bit of brownie batter down first, followed by the peanut butter stick, and finally more brownie batter.

Chocolate Peanut Butter Waffles

Buckeye-stuffed waffle pops just aren’t complete without a chocolate and peanut butter drizzle!

We topped ours with sprinkles and mini buckeye candies. If you cannot find mini buckeyes you can use chopped Resee’s cups or make your own Buckeye Bark.

Brownie Batter Waffles

This recipe starts with a simple boxed brownie mix. To the brownie mix add 1/2 cup of oil and 4 eggs.

If you do not have a mini waffle iron, you can use a standard-size waffle iron. Prepare as directed and break apart into sections when finished baking (If your waffle iron has 4 sections you will have 4 sticks sticking out of the waffle iron when it is closed).

Large capacity Belgium waffle irons will take more batter per waffle and require 3-5 minutes of cooking time.

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Buckeye Waffle Pops

These mini chocolate waffle pops are oozing with peanut butter. Drizzle with chocolate and more peanut butter before topping with your favorite candy and sprinkles for an irresistible treat. 

Course Brunch

Cuisine American

Keyword buckeye, chocolate, peanut butter, waffle, waffle pops

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Freezing Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 18

Author Katrina Bahl

Equipment

• waffle iron

Ingredients

• 1/2 cup peanut butter
• 1 box brownie mix
• 4 large eggs
• 1/3 cup vegetable oil
• 1/2 cup chocolate melted
• 1/2 cup peanut butter-flavored chocolate melted
• candy and sprinkles optional

Instructions

Prepare Peanut Butter

• PLACE a dollop of peanut butter onto large food-safe craft sticks. FREEZE until firm.

Prepare Waffles

• PREHEAT waffle iron.
• WHISK together brownie mix, eggs, and oil until just combined.
• SPRAY waffle iron with non-stick cooking spray.
• POUR 1 Tablespoon of brownie batter onto the waffle iron. PLACE frozen peanut butter stick onto the batter and COVER with 2 Tablespoons of batter.
• CLOSE the lid and COOK through (approximately 2 minutes).
• COOL waffle pops completely.

Decorate Waffles

• MELT chocolate and peanut butter-flavored chocolate.
• DRIZZLE waffle pops with chocolate and TOP with candy and sprinkles.

Video

Notes

• You may use a chocolate cake mix, but the finished product will be a bit more flimsy than those made with brownie mix. 
• Peanut butter-flavored chocolate discs can be found online and in craft stores where cake and candy-making supplies are sold. 
• If you do not have a mini waffle iron, you can use a standard-size waffle iron. Prepare as directed and break apart into sections when finished baking (If your waffle iron has 4 sections you will have 4 sticks sticking out of the waffle iron when it is closed). 
• Large capacity Belgium waffle irons will take more batter per waffle and require 3-5 minutes of cooking time. 

More Buckeye Recipes

Try our Peanut Butter Filled Buckeye Cupcakes for a delicious stuffed cupcake your guests will rave about.

Get adventurous this winter with our fantastic Buckeye Eggnog.

You have options with Peanut Butter M&M Bark for those with allergies try our Biscoff Bark.

Of all the Buckeye recipes at Ohio Eggs our Cake Mix Cookie Bars are a fan-favorite!

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram, and YouTube for more egg recipes and learn about egg nutrition and egg safety tips.

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Pour warm milk over these adorable Melting Snowman Hot Chocolate Bombs and watch them pop open with hot cocoa and marshmallows. Give it a quick stir, and you’ll be sipping the most deliciously rich hot chocolate! This is a sponsored recipe on behalf of the American Dairy Association Mideast.

Melting Snowman Hot Chocolate Bombs are small, hollow orbs of chocolate filled with hot cocoa powder (white or dark chocolate), mini marshmallows, and other goodies (like crushed candy cane pieces and colorful sprinkles).

Pour warm milk over the orb, and it pops open in an exciting way! Hot chocolate is a great way to get in a serving of dairy during the cold winter months. Children especially will love watching these snowmen pop open and melt.

How to Assemble Snowman Hot Chocolate Bombs

You will need the following:

• a silicone half-sphere mold
• 2 cups white chocolate melting candy discs
• 4 Tablespoons hot chocolate powder (white or dark chocolate)
• 4 Tablespoons mini marshmallows

For the decorations:

• black frosting
• orange sprinkles or small candies
• chocolate candies (like M&Ms)
• red frosting or fondant

There are two different methods to make hot chocolate bombs. Scroll for a printable recipe card.

Spoon and Spread Method:

1. Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice.
2. Using the back of a spoon, spread chocolate along the bottom and up the silicone mold sides.
3. Chill the mold for 5-10 minutes until the chocolate is set.
4. Repeat spooning/spreading and chilling for a second coat of chocolate.
5. Unmold chocolate shells and add cocoa powder and marshmallows to one-half of each shell.
6. Heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
7. Add snowman face and earmuffs with ready-made frosting and candies.

Fill and Spill Method:

1. Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice.
2. Completely fill all 6 cavities of your silicone mold. Set aside for 5 minutes.
3. Spill the excess chocolate from the silicone mold.
4. The shell should be thick enough not to need a second chocolate coat.
5. Turn mold over and let chill upside down for 5-10 minutes in the refrigerator.
6. Unmold chocolate shells and add cocoa powder and marshmallows to one-half of each shell.
7. Heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
8. Add snowman face and earmuffs with ready-made frosting and candies.

How to Store Snowman Hot Chocolate Bombs

Keep the Melting Snowman Hot Chocolate Bombs in an airtight container for up to 2 weeks. Store in a cool, dry place away from direct sunlight.

When ready to enjoy, slowly pour 6-8 ounces of warm milk over the hot chocolate bomb. Alternatively, you can place the hot chocolate bomb into a mug of warm milk and wait for it to pop open. Stir and enjoy!

Milk is the No. 1 nutritious product requested by food banks. Each year, dairy companies work with local food banks to provide nutritious dairy foods to those in need. In 2020, Feeding America distributed 469 million pounds of dairy products in its network.

Although milk and plant-based beverages sit side-by-side in the dairy case, non-dairy alternatives often do not provide the same nutrient profile as cow’s milk. Additionally, you can count on real, white cow’s milk to have the same three ingredients (milk, vitamin A, and vitamin D) no matter what brand you choose or in which grocery store it is purchased.

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Melting Snowman Hot Chocolate Bombs

Pour warm milk over these adorable Melting Snowman Hot Chocolate Bombs and watch them pop open with hot cocoa and marshmallows. Give it a quick stir, and you'll be sipping the most deliciously rich hot chocolate!

Course Drinks

Cuisine American

Keyword christmas, hot chocolate, hot drinks

Prep Time 1 hour hour

Servings 4

Author Katrina Bahl

Ingredients

• 2 cups white chocolate melting candy discs
• 4 Tablespoons hot chocolate powder white or dark chocolate
• 4 Tablespoons mini marshmallows plus extra if desired
• 1 tube black frosting found in the baking aisle
• 1 tube red frosting found in the baking aisle
• 4 orange sprinkles or small candies
• 8 small circle candies like M&Ms

Instructions

Spoon and Spread Method:

• Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice. 
• Using the back of a spoon, spread chocolate along the bottom and up the silicone mold sides. Chill the mold for 5-10 minutes until the chocolate is set.
• Repeat spooning/spreading and chilling for a second coat of chocolate.
• Unmold chocolate shells and add powder and marshmallows to one half of each shell.
• Using a griddle on low heat, or warm plate, heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
• Add snowman face and earmuffs with ready-made frosting and candies. Place the hot chocolate bomb on top of another tablespoon of white chocolate to look like it's melting.

Fill and Spill Method:

• Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice. 
• Completely fill all 6 cavities of your silicone mold. Set aside for 5 minutes. 
• Spill the excess chocolate from the silicone mold. The shell should be thick enough not to need a second chocolate coat. 
• Turn mold over and let chill upside down for 5-10 minutes in the refrigerator.
• Unmold chocolate shells and add powder and marshmallows to one half of each shell.
• Using a griddle on low heat, or warm plate, heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
• Add snowman face and earmuffs with ready-made frosting and candies. Place the hot chocolate bomb on top of another tablespoon of white chocolate to look like it's melting.

Video

More Hot Chocolate Recipes

Our family makes a big slow cooker batch of Eggnog Hot Chocolate to enjoy during family gatherings.

Making homemade whipped cream makes hot chocolate even more special. Try our Strawberry White Hot Chocolate with Homemade Whipped Cream.

Don’t have time to make a hot chocolate bomb? Try our festive Candy Cane Steamers with Candy Cane (Peppermint) Simple Syrup or the equally fun and delicious Gingerbread Steamer.

To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows, and follow milk’s journey from farm to fridge, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest.

Items Used in this Recipe

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Eleven Madison Park Granola is named after the granola served at the end of every meal at the upscale Manhattan restaurant Eleven Madison Park.

The granola is served at the end of the meal in practical yet charming Mason jars as a take-home parting gift for breakfast the following day.

Simple Granola Recipe

I have been making granola for over 30 years, so impressing me with a granola recipe takes a lot of effort. Eleven Madison Park Granola is simple and flavorful with the textures of dried cherries, coconut flakes, and pistachios. I also include plain cornflakes for extra crunch.

Ingredients and Substitutions

The best thing about granola is that you may already have everything in your pantry. No special tools are required to make this granola. So, if you have a large rimmed baking sheet and an oven, you’re all set. Some pantry staples:

Rolled oats: Rolled oats give granola recipes a great texture. Since you are baking granola at a low temperature for 40 minutes, there is no need to use quick oats. However, if that’s all you have, use them up (the texture may be different, but it will work).

Nuts: Use a combination of pistachios and pecans; both have a unique crunch and work well in this recipe. Hazelnuts or almonds would be a good addition.

Cornflakes cereal: I always include plain cornflakes in granola recipes.

Coconut flakes: Dried coconut flakes, sometimes called unsweetened coconut chips, are found with raisins, prunes, and dried cranberries. They are not the wet and sticky shredded coconut you find in the baking aisle. If you omit the coconut, add more cornflakes.

Sunflower seeds – Use unsalted shelled seeds. Swap in pepitas (shelled raw pumpkin seeds) if desired.

Kosher Salt: I deviated from the original recipe and used one teaspoon of table salt.

Brown sugar, extra virgin olive oil, and real maple syrup: Melt these on the stovetop and pour over the dry ingredients to bind everything together.

Dried sour cherries: Use sweetened dried cherries or even cherry flavored Craisins if you cannot find sour. Add your favorite dried fruit.

More Granola Recipes

Fruit and Yogurt Pancake Tacos

Pomegranate Granola and Syrup

Green Smoothie Parfait Popsicles

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Eleven Madison Park Granola

Discover the recipe for Eleven Madison Park's famous granola, known for its unique combination of ingredients and irresistible flavor. Perfect for breakfast or a healthy snack, this granola will become a household favorite.

Course Breakfast

Cuisine American

Keyword breakfast, brown sugar, cereal, granola, maple

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 305kcal

Author Katrina Bahl

Equipment

• 1 large rimmed baking sheet
• 1 silicone baking mat

Ingredients

• 2 3/4 cups rolled oats
• 1/2 cup pistachios shelled
• 1/2 cup pecans
• 1/2 cup corn flakes
• 1/2 cup coconut flakes dried
• 1/3 cup sunflower seeds shelled
• 1 teaspoon salt
• 1/2 cup light brown sugar
• 1/3 cup maple syrup
• 1/3 cup olive oil extra virgin
• 3/4 cup sour cherries dried
• 1 Tablespoon light brown sugar

Instructions

• PREHEAT oven to 300 degrees Fahrenheit. Line 2 large rimmed baking sheets with parchment paper or a silicone baking mat; set aside.
• TOSS the oats, pistachios, pecans, cornflakes, coconut, sunflower seeds, and salt together.
• In a medium saucepan, WARM the brown sugar, maple syrup, and olive oil over low heat until the sugar is dissolved, stirring constantly to avoid burning.
• POUR the sugar mixture over the oats mixture and fold until evenly coated. Spread granola in a single layer onto the prepared baking sheets. SPRINKLE with an additional Tablespoon of brown sugar.
• BAKE for 20 minutes. Remove and STIR being sure to get the middle into the corners of the pans. BAKE for the final 20 minutes.
• REMOVE from oven and stir in dried cherries. Let sit until cool. Store in an airtight container for two weeks or in the freezer for up to one month.

Notes

The original recipe calls for 1 cup of pistachios and no pecans.

Swap shelled sunflower seed for pepitas if desired.

Suggested use of unsalted nuts and seeds. 

Add whatever dried fruit you enjoy.

If adding chocolate chips, wait until the granola is completely cooled and ready to be stored. 

Nutrition

Serving: 12g | Calories: 305kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Sodium: 210mg | Potassium: 227mg | Fiber: 4g | Sugar: 16g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

I used the NY Times original recipe for Eleven Madison Park Granola and made some substitutions.

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This recipe was published in May 2020 and updated in April 2024.

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This recipe is for all of us who are busy making the Christmas magic happen- busy being the key word there.

The year my first son was born I ran out of energy to send Christmas cards. I felt REALLY guilty about it for a few years until one day I just decided that I am no longer the person who sends Christmas cards. I’m not offended by people who don’t send me cards so why should I be ashamed if I never get around to it?

I sign up to bring juice boxes for school parties, and it has been years since I’ve hand-crafted an ornament for our relatives. Sometimes I make homemade treats because I forget to purchase teacher gift, mail carrier gifts, bus driver gifts, pharmacist gifts, and garbage collector gifts.

This year we actually got a nice personalized card from our garbage collector saying that he will be out of town until January so if we could please hold off on any holiday gifts until he got back that would be great. Until that moment I had never even considered leaving out gift for him perched atop our recyclables.

I did chase down a different garbage collector one time with a tin full of cookies because to my horror I watched as a bag full of dirty diapers bottom out and spill everywhere when he lifted it to his truck. That saint picked up every last one and I never even saw him mutter a swear word.

I’m not a complete monster. As I’ve aged I’ve thankfully been able to afford to be a better tipper and I email Starbucks gift cards when I notice someone needs a pick-me-up. Let’s not forget the value of a genuine kind word or paying it forward in the drive through either.

I spend lot of hours baking for and with my family and friends so I don’t mind cheating here and there with quick EASY desserts like these Peppermint Bark Rice Crispy Treats. You can have a whole sparkling tray of these beauties ready in under 30 minutes. And all of us responsible for making the Christmas magic said AMEN.

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I’m sharing this recipe in connection with American Dairy Association Mideast.

Need a quick treat without the guilt? Mix up Greek Yogurt Monster Cookie Dough Dip for those times when you’re craving something sweet! Our boys enjoy this after school or after soccer practice. And, because it is packed with protein from Greek yogurt, it keeps them full until their next meal.

The recipe is highly adaptable to your own liking by swapping out with your favorite sweetener, nut butter and mix-ins.Try it with almond butter or Biscoff cookie butter spread! Serve with graham crackers or juicy apple slices.

Or just enjoy it with a spoon!

Did you know that June is National Dairy Month? In Ohio and West Virginia, dairy farm families raise more than 276,000 dairy cows on about 2,500 dairy farms. In an average year, Ohio and West Virginia dairy cows produce approximately 5.5 billion pounds, or about 645 million gallons, of milk.

Full-fat yogurt makes the creamiest, thickest dip; however, you can enjoy with nonfat or 2% as well. No adjustments to the recipe necessary! Find out the differences between Greek and regular yogurt.

Using brown sugar (rather than honey or maple syrup) as the sweetener keeps the dip from thinning out, but feel free to use the sweetener of your choice. Also, brown sugar gives the dip a more distinct cookie dough taste. (more…)

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It’s that time of year again! There’s a chill in the air. Crowds of people are gathering. Families are divided. You know what I’m talking about… COLLEGE FOOTBALL!

Spending more of my life here in Ohio we root for the Buckeyes of course! And there is no shortage of creative buckeye recipes out there. While I like a classic buckeye ball candy I certainly don’t mind taking a shortcut and making this Buckeye Bark. Perfect flavor in half the time! And this is perfect for the holidays, as I’m sure most all Ohio families enjoy buckeyes at Christmastime.

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A few years ago, I was having a party, and I wanted to have sugar cubes to serve alongside my coffee bar, because SO FANCY.

Only I couldn’t find sugar cubes, and Amazon Prime had not yet been invented. (I am 1 million years old).

So because I didn’t want my party planning to be a complete waste, I decided to make my own. The idea is pretty simple- sugar and water pressed together and left to dry out overnight.

Fast forward to 2016. Amazon Prime has been invented (praise be!), and I order this adorable heart-shaped silicone mold for no reason at all. One day as I was pretending to listen to my children talk about Minecraft, I thought these little hearts would make cute sugar cubes.

Only it was 20 minutes till date night, and I was also thinking about champagne. Homemade bitters-soaked sugar cubes for Valentine’s Day was born. As it turns out, I am not the first person in the history of the world to make angostura sugar cubes, but I may be the first person to make them positively adorable.

In my excitement, I forgot to add a twist of lemon to the cocktails. It was also 10:00 AM when I was shooting these, so that could have something to do with it.

Champagne Cocktail Sugar Cubes

What you’ll need:

1. Angostura bitters
2. Super-fine sugar
3. Heart-shaped silicone mold

These Champagne Cocktail Sugar Cubes are, of course, perfect for Valentine’s Day, but I will certainly be enjoying them for date night all year and, of course, on New Year’s Eve!

Alternative to a heart-shaped mold:

If you don’t have the heart silicone mold, you can pour the sugar into a container of any sort. Just score the wet sugar into squares with a paring knife. When dry, the perforated cubes will break apart easily.

How to Store Sugar Cubes

Store Champagne Cocktail Sugar Cubes in an air-tight container for up to one year.

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Champagne Cocktail Sugar Cubes

Homemade Champagne Cocktail Sugar Cubes are infused with Angostura bitters for an easy and unique party treat. Perfect for your Valentine!

Course Drinks

Cuisine French

Keyword champagne, cocktail, New Year's Eve, sugar cubes, Valentine's Day

Prep Time 5 minutes minutes

Drying time 1 day day

Total Time 1 day day 5 minutes minutes

Servings 48 cubes

Author Katrina Bahl

Ingredients

• 1 cup extra-fine sugar
• 1 Tablespoon angostura cocktail bitters

Instructions

• COMBINE sugar and bitters in a small bowl. STIR until incorporated.
• SPOON into molds. Press down firmly.
• Let DRY overnight.
• For champagne cocktails, PLACE a sugar cube into a champagne flute. TOP with champagne (and a twist of lemon if desired).
• STORE Champagne Cocktail Sugar Cubes in an air-tight container for up to one year. 

Video

Notes

More Valentine’s and Date Night Recipes

Try our simple Strawberry Chantilly Cocktails, or bake up these Double Chocolate Chip Cookies for Two.

Looking for a mocktail? These Valentine Layered Drinks For 2 are an impressive non-alcoholic drink. If you’re not into baking, whip up a quick and delicious batch of our Chocolate Truffle Dip.

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Reader request! After posting my simple Lego Cake I had promised to walk you through how to make the  Marshmallow Lego Pops. Honestly, it’s not much more difficult than dipping a marshmallow in chocolate, but I’ve come to realize that after making these for a few years I have a few tips and tricks to share with you.

Supplies:

• Marshmallows
• Mini marshmallows
• Food-safe scissors
• Yellow chocolate candy discs
• Shortening or coconut oil (optional, for thinning chocolate)
• Lollipop sticks
• Black food coloring pen (or black royal icing)

As always, melt your chocolate slowly. Add in a teaspoon of shortening or coconut oil at a time to thin the chocolate to a good dipping consistency. You want the chocolate to flow freely from a spoon when you dip it in.

I have scissors that I reserve especially for food. Just be sure to wash anything that touches your food!

Please watch a short video at the bottom of this post showing how I adhere the mini marshmallow to the top with a bit of chocolate. By using the same lollipop stick you will also have a better chance of your stick staying in place when you dip the whole pop. After this step let the chocolate firm up for 10-15 minutes.  (more…)

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You guys know I’m all about crazy-over-the-top desserts here, right?

Cadbury Cream Cookie Cups…

Rainbow Chocolate Chip Cookies…

Mounds Brownies…need I go on?

But I think that every day should have a little sweetness in it. That’s why you’ll always be sure to find my outrageous sweet treats alongside delicious desserts wholesome enough to enjoy every day. This High Protein Fruit Dip is the perfect afternoon pick-me-up and it’s just sweet enough to put a smile on my face! An extra drizzle of honey and dash of cinnamon puts these gorgeous apples right over the top.

I really love using Greek yogurt just about every day. Breakfast, lunch, dinner, snack, dessert- I really do sneak it in wherever I can. I always have it on hand and my family loves it too. It’s the perfect way to bump up your protein count and make any dish more filling.

As you know I will be representing the American Dairy Association Mideast at the BlogHerFood Conference in Chicago later this week. The ADA Mideast represents dairy farming families in Ohio and West Virginia. We will have a booth in the Exhibition Area at BlogHer Food. So be sure to visit to learn about milk’s amazing journey from farm to your refrigerator and get all of your questions about dairy answered! 

Also we’ll be serving up some of my favorite cheese including Premium Swiss Guggisberg Cheese- 2015 United States Cheese Grand Champion. We literally have THE BEST CHEESE in the United States! In addition to that you can drop off your business card to win a Go Pro. We’ll also be serving samples of the following recipes… so much going on!

Stop by and say hello- I can’t wait to meet you!

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