Monday, April 14, 2014

Snickers Brownies with Caramel Frosting for Our Two Sweet Marks


 I made these Snickers brownies today for two very special Marks.

We are very blessed indeed to have had these two amazing souls as wonderful parts of our family. 
I am just as sure of this as I am that Heaven is rejoicing at their appearing.

Mark A. Bunch Jr.
July 1, 1985-February 26, 2014
My precious nephew. Only son to my sweet baby sister and daddy to his precious daughter. Mark served two tours of combat duty in Iraq and Afghanistan. He was very intelligent, kind and loving. He was also definitely a foodie and never met a stranger. Mark, you were the sweetest nephew..we miss you more than you know..

Mark E. Burnette
October 20, 1961-March 22, 2014
My precious big brother. Loving husband to my sweet sister-in-law and father of four awesome kids. He was a devoted family man and an active member of the Patriot Guard. He was loving, giving, loyal and kind. He enjoyed cooking special meals for his family and spoiling his precious little granddaughter. Mark, you were the best big brother ever..we miss you more than you know..

Snickers were a favorite candy bar to them both, and these brownies turned out pretty good. 
I like to think they would have enjoyed them.
Make brownie cupcakes using your own recipe or a brownie mix. Follow the directions on the box, substituting buttermilk for the water and adding 1 tablespoon vanilla. Press one Snickers mini into each unbaked cupcake. Bake @ 350 for 20-24 minutes. Let brownies cool while preparing frosting.
Ingredients for frosting.










Decorate cupcakes by piping or spreading frosting onto each brownie. 
Place cut Snickers bites into frosting and drizzle with caramel syrup.
1 stick butter (I used salted)
1 cup firmly packed dark brown sugar
1/3 cup heavy cream (plus additional as needed)
1 tablespoon vanilla extract
4 cups 10x sugar
Melt butter on low heat. Add brown sugar and cream stirring over medium-low heat for 2-3 minutes. 
Remove from heat. Add vanilla. Stir in 10x sugar and mix using a hand mixer.
 Add cream one tablespoon at a time as needed until smooth frosting is achieved.


To our two precious Marks that had the biggest hearts..and though ours are hurting now, 
we will see you again one day in Heaven. 
We will always love you and never forget you...
John 3:16

Have a Blessed Day
~Sugartown Sweets~

Thursday, March 20, 2014

Easter Egg Cupcake Toppers

Greeting the first day of Spring with a warm welcome.

To make these sweet and easy Easter cupcakes, I used a boxed cake mix 
and canned frosting which I tinted green.

I used Twizzlers pull 'n' peel for the grass and Jelly Belly beans for..well, the jelly beans.

I made tiny little cookies using my egg cutter.

I used Airheads Xtremes to decorate the sweet little egg cookies.
To see Airheads Candy on Pinterest, click here!

I also used these sweet mini-cupcake liners from Wilton.
Bake cupcakes and let cool.
Roll out cookie dough. Cut cookies and place on parchment lined pan. 
Chill 15 minutes. Bake @ 375 for 7-9 minutes. Let cool completely.
Place two strips of Airheads Xtreme candies on cutting surface.
Use the same cutter as for the cookies and press firmly into candy until cut through.
Brush cookie with corn syrup and attach candy. Let dry.
Two strips of Airheads Xtreme candies will yield six tiny eggs.
Frost cupcake. Place Easter egg on top.
Press in candy grass and place jelly beans.
That's it. Cute sweet!
Cut-out Cookie Recipe
1 cup salted butter softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
4 cups all-purpose flour
1/4 teaspoon baking powder

Combine flour and baking powder in separate bowl.
Cream butter and sugar. Add eggs and vanilla, mixing well. Gradually add flour mixture on low to combine.
Gently knead just enough to fully incorporate any stray bits of dough. Chill dough.
Roll out on surface lightly dusted with flour.
Cut out cookies and place on parchment lined pan.
Chill the cookie filled pan in frig for 15 minutes. Bake @ 375 for 7-9 minutes.

Wishing You a Safe & Happy Easter
From
 Sugartown Sweets!
Comments are Welcome Below.

Monday, February 24, 2014

Reese's Peanut Butter Cream Cheese Frosting Filled Brownie Cups

 
 Reese's Peanut Butter Cream Cheese Frosting Filled Brownie Cups!
So that's a mouthful..literally. And a yummy mouthful at that! 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To form cups, remove from oven and let cool a couple of minutes. 
Using a mini-tart shaper or spoon, gently press into brownie.
Let cups cool a few more minutes before removing from pan to cool completely.
 Reese's Peanut Butter Cream Cheese Frosting Filled Brownie Cups Recipe

~Brownie Cups~
1 box Pillsbury Brownie Mix
1/2 cup oil
1/4 cup buttermilk
2 large eggs
1 teaspoon vanilla
Mix according to box instructions.Fill greased mini-muffin tins 3/4 full. Bake @ 350 for 15 minutes. 
Let cool about 5 minutes. Remove brownie cups from pan and cool completely.

~Reese's Peanut Butter Cream Cheese Frosting~
8 oz. cream cheese softened
4 Tablespoons butter softened
1/2 cup peanut butter
4 cups 10x sugar
1 teaspoon vanilla
15 mini Reese's cups unwrapped and chopped
Combine cream cheese, butter, peanut butter and vanilla in mixing bowl. Add confectioners sugar 1 cup at a time and mix till light and fluffy. Add chopped Reese's and mix thoroughly.

Fill a piping bag with frosting and fill cups or spoon frosting onto cups. Top each with a mini Reese's cup. 
Now just try holding yourself back from eating just one..or two..or three, 'cause these are that good!

Wishing You a Sweet & Safe Day 
From
Sugartown Sweets!
I welcome your comments.
Join SS as a member and we'll keep life sweet!

Friday, February 14, 2014

Valentine's Day Lollipops


If you need a last minute and super easy Valentine treat, try these melted Jolly Rancher lollipops!
Either way, they will warm your heart!

Oh so sweet with only a few candies and 7 minutes in the oven.
Happy Valentine's Day everyone!

Hot cinnamon candies just go hand in hand for Valentine's Day.
I found the yummy Gimbal's hearts at my local Walgreen's drug store.

 Place Jolly Ranchers on parchment lined pan and bake @ 275 for 7 minutes. Immediately insert lollipop stick and press candies into lollipop. Let pops cool completely before removing from pan.
 If you want to make the lollipops with the cut-out heart center, just follow the instructions below.


Wishing You All A Safe & Happy
Valentine's Day From
Sugartown Sweets!
Join me today as member..we'll have a sweet time!
All comments are welcome.

Friday, February 7, 2014

Sweet Valentine's Day Treats From the Archives!

Seven days away from Valentine's Day...
really? 'Cause I may or may not have a few stray pine needles floating around.. left behind from my Christmas tree!

Today I'm making yet another batch of caramels. These are for my adorable granddaughter..her request for her birthday! I also took some to Kentucky last week as we got to visit my awesome big brother. He's still in the ICU..but making small improvements everyday which makes me soooo very happy!

Haven't had much time for creating in the kitchen so today I'm digging deep into the archives..ok, so they only go back a couple of years! Anyhow, here are some Valentine treats I've rounded up for you. 
Hope you heart them!

These elegant little cookies, I made last year. Click here for the how-tos.
 Yum-o! I really hearted these. I mean..maraschino anything! Click here for the how-tos.
 I made these little cuties for my Mom's birthday. I'm pretty sure she loves me more now!  ;)    
Click here to see how I made them.
 And who doesn't love a good M&Ms cookie? Click here for my sweet recipe!
These bloomin' beauties are from my first blogging Valentine's Day..I so wish I could go back, fill the little green cups with red and pink M&Ms and take a new photo! They would have been so much cuter. 
Here's the link to make your own.
So that's it!
Wishing You a Sweet & Safe Valentine's Day
From Sugartown Sweets!
I love reading all your comments. Sign up as a new member of my blog..I'll be so happy you did.     :o)

Thursday, January 30, 2014

Chocolate Covered Maraschino Cherry Flavored Caramel Hearts


Looking for the perfect Valentine's Day gift..
if your sweetie loves chocolate, cherry and caramel, you found it!
If you'd rather have cherry marshmallows, I made these for Valentine's Day last year.

My sweet aunt gave me a cookbook last year. But it wasn't just any cookbook.
 This is one that my great great-Aunt Mossie used! My mom dearly loved this sweet lady
 that helped my Memaw raise her daughters when my grandfather passed away. 
I was honored (and pretty excited) when my aunt gave it to me and immediately turned to the candy section. I was more than ok to see the occasional splotch and even a few well used pages. What yummy recipes! Plus with homemade caramels (click here for the ones I made last year) being one of my favorite candies, this one was going to happen! The syrup I added to this candy imparts a subtle cherry flavor. I used my trusty taste tester..sweet hunky hubby..and he gave his stamp of approval. So now, let's make some Valentine's candy!
The lady in the center is my Mom's Great-Aunt Mossie. 
I would love to have had the chance to meet her, but she passed the year before I was born. 
Don't you just love their dresses?! 
This photo would have been taken in the early 1900s.   :o)
 I found my cherry syrup @ Publix in the ice cream toppings section. My original plan was to use maraschino cherry juice, so I bought three jars of cherries. I just happened to see this syrup and decided to pick it up because, you know it looked so pretty. I'm so glad I did, because.. I made the first batch of caramels with less than desirable results. And by that I mean the candy never came together right and scorched something terrible! I had a wait a couple of days before I was able to restock my pantry and try again. You may have heard about a little bad weather we had here in Atlanta and even where we live a little south of the city. 
My pa-in-law was three hours getting home through Atlanta and my poor niece was stuck for 10 hours! 
So happy everyone made it home safe. Goodbye SnowJam 2014.
Okay..back to the candy. I was little nervous wondering if my new recipe would even work. It did! ..Go syrup!
Ingredients needed for cherry flavored caramels.
 ~granulated sugar~
~brown sugar~
 ~sweetened condensed milk~
 ~corn syrup~
 ~maraschino cherry syrup~
 ~mmmmm~
 Going for 245.5  I was too scared to go for 246 degrees, what with my earlier disaster and all.
Once you've reached desired temp and stirred in remaining ingredients, pour candy into prepared dish. 
I used an 8 inch square dish.
 Let candy cool and let set. I let mine sit overnight loosely covered. Cut candy with a long sharp knife using a gentle sawing motion. If you're not dipping it in chocolate, cut in cubes and wrap in waxed paper squares.
 These are really good dipped in chocolate..
but I have to tell you, the cherry flavor is more pronounced if you don't. 
 I used a couple of Wilton heart candy molds. 
Michael's and Hobby Lobby usually have these in stock this time of year. 
Pop these in the freezer for about 5 minutes to set.

Maraschino Cherry Flavored Caramels Recipe
2 cups granulated sugar
1 cup packed light brown sugar
1 cup light corn syrup
1 cup sweetened condensed milk
1 cup maraschino cherry syrup
1/3 cup butter
1/4 teaspoon salt (i used sea salt)
1/2 teaspoon vanilla extract
1 teaspoon almond extract

Combine sugars, syrups and condensed milk in saucepan. Cook over medium heat stirring constantly until sugar is dissolved. Attach candy thermometer and cook, stirring occasionally until thermometer reaches 246 degrees. Remove from heat, add butter, salt and flavorings mixing well. Pour into prepared dish. Avoid the temptation to scrape the pan. Let candy sit until completely cool and set. I let mine sit covered overnight.

*edit* I think when I make these again, I will try adding an additional 1/2 cup of the syrup. 
Just to amp up the cherry flavor! 

Praying You All Have a Safe and Blessed Day!
 Sugartown Sweets
welcomes your comments.
I would love it if you sign up and join us as a member!   :o)