Food Mamma

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sweets

candy cane bark and the sweet holiday blog hop

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Today I’m teaming up with some amazing Calgary bloggers for a Sweet Holiday Blog Hop. We are all sharing something sweet for the holiday season.

This has been shared before but this candy cane bark is definitely worth mentioning again. The two layers of chocolate topped with crushed candy canes is always a hit. It’s super easy to make and is definitely a fan favourite. Click here for the recipe.

Are you ready for some more tasty treats? Follow along on our blog hop! Simply click on each of the links below and check out everyone’s delicious creations. Have fun and pin away!

Bakers Beans (Orange Gingerbread Cookies)
Because I Like Chocolate (Vegan Nanaimo Bars)
Dinner with Julie (Sticky Toffee Pudding)
Dish N The Kitchen (Salted Pistachio Sablés)
Heather’s Eats (Butter Tarts)
Merry About Town (Nutella, Pretzel and Cranberry No-Bake Cookies)
Miss Foodie’s Gourmet Adventures (Hazelnut Shortbread)
Scrumptiously Fit Food (Spicy Mexican Hot Chocolate Cookies)

christmas crack

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Last year, one of the favourites found in my Christmas baking boxes was Christmas Crack. I was intrigued when I saw it on Julie’s blog and once I made it, I knew I was in trouble. Who knew that crackers with butter, sugar and chocolate could make something so amazing….and addictive!

I did a little holiday baking today for neighbours and friends and whipped up a batch of these. If you have a little self control and don’t eat them all, these are perfect for gifting.

For step by step instructions with pictures, check out Dinner with Julie.

Christmas Crack
From Dinner with Julie 

1 1/2 sleeves salted saltine crackers
1 1/4 cups butter
1 1/4 cups packed brown sugar
1 1/2 cups chocolate chips  

Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together.  

In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps. 

Place in the oven and bake for 8 to 10 minutes, until deep golden.  

Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth. 

Cool completely before breaking into pieces.

burfi for my sister’s wedding

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It was so busy and crazy last week as we spent some time in Vancouver for my sister’s wedding.  It was kind of a reunion of sorts, people flying in from Calgary, Toronto, Austin, Dubai…. We also spent time with our Vancouver family and I got to meet nieces and nephews I hadn’t met before.  It was nice getting to know our lovely new family as well, my sister’s husband’s.  I still can’t believe she’s married!

You cannot have an indian wedding without sweets, and boy, did we have a lot!  Everyone contributed in making something.  From carrot cake to nan khatai, we had something to please every palate.

My contribution was burfi.  Burfi is a sweet confection made from milk and sugar, reminiscent of fudge.  Hubby’s aunt made a really tasty batch last year for my sister-in-laws wedding and she was happy to show me how to make it.  Thank you N!

To my sister and her husband, my wish for you is loads of love and
happiness!  I’m so happy you found each other.  Love you lots!

Burfi

500 grams milk powder
1 1/2 cups of sugar
1 cup water
1/2 pound of unsalted butter, cut into pieces
1/2 can of evaporated milk
red food colouring
nuts, optional

Combine the sugar with 1 cup of water and allow it to boil for about half an hour, until it gets to the soft ball stage.

Remove the pot from the stove and add the butter, mixing until it has melted.  Add the milk powder and mix well.  Add 1/2 can of evaporated milk. The mixture should be like a thick batter.

In a 9″ x 13″ parchment-line pan, pour in half the mixture and push it to the corners so that it covers the entire dish.  Add a few drops of food colouring to the other half until you have a nice pink hue.  Pour this pink mixture onto the white layer.  At this point, you can sprinkle some nuts.

Refrigerate for one day before you cut it into pieces.  Do not cover while refrigerated to ensure that the burfi dries well.  Makes 40 to 50 pieces depending on the size.