Cooked Sugar Christmas Trees

I'm not sure why it is that I adore these cooked sugar designs.

I guess it's their messiness. I like that no matter how hard you try to control them, they defy you. You really can't be held responsible for their shape because sometimes a big ol glob will fall down, other times you'll be drawing with nothing but thin little threads.



I just love how they look like little works of art.

Anyway, my original plan was to use these on cupcakes for a fundraiser for our older girls' music program. But I forgot to pour an extra half inch of trunk, so they couldn't stand up on a cupcake to save their little arboreal lives.

Joey and I instead decided to make a couple batches of giant brownies to display these on. Actually, she did most of the work; I was given oven detail.

For decorating I used white chocolate because the green trees didn't show up very well next to the brown chocolate. After melting and smearing it all over the brownies in a very rustic way (I was hoping it would look like snow on the eaves), it created a perfect visual base.



All they needed was a Christmas tree to top it off and a little sprinkle of green.

After finishing the giant brownies, I still had some trees left over. And as I picked one up, it caught the light from a window.



So, I made one more batch to use as suncatchers, this time trying to leave a little loop of a drizzle on the top so I could string it up with fishing line in our window. Some of them worked pretty well. Some not as much.



But I like them anyway.

If you plan to do this, make sure that you cook the sugar all the way to the hard crack stage. I suggest you actually do the cold water test instead of just relying on temperature. Otherwise, after a day of hanging, they'll stretch out to look like this.


(I assure you that when I first hung it up this tree was very pretty)

But if you like abstract art, by all means, don't fret about the temperature. Otherwise, consider this my most recent Don't Do What Donnie Don't Does. Don't stop cooking until you get a thin and brittle thread of cooked sugar when you drop it in water.

Also, just so you know, I went back and deleted like 3 separate instances of the word 'totally' from this post.

You're welcome.

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Related Posts
Flower Cupcake Toppers
Fireworks Cake Toppers (this has instructions for working with and drizzling cooked sugar)

J and J

Patience is also a form of action.

-Auguste Rodin

Behind the Scenes at WOM

Pictures from the last week (or so).

Aurora Hendrix, Come On Down!

I hope that you're the next contestant on The Price is Right!!!

Aurora has asked that you all think happy thoughts for her today. And if she does get called down, I'll be sure to let you know the air date and post a link. I promise you, she will be crying.

It'll be fantastic. She's the type of person that The Price is Right was made for.

Update- Apparently, it's actually possible to be too excited for The Price is Right. Here's the story that she just posted on facebook.

ok well 12 hours later! Just got back from The Price....we had a blast. It is definitely an awesome experience. So I didn't get on, but funny story about that..... You all know I cry when I get excited....we waited 5 hours to get interviewed, and I was so excited that when it came time for our interviews I lost it!! I t...otally started balling.... Oh but wait, I then lost all feeling in my hands and face and... hyperventilated!!!! I had to sit down and the interviwer kept telling me not to pass out. I squealed out all my answers. Spencer was trying to pull me up, but I couldn't stand or I was gonna hit the concrete. We then saw the tapeing and left to go get lunch. At lunch w...e ran into the beauties, I asked for their autographs, while they were signing my shirt they... said they knew about me (the hyperventilater!!!!) so no prizes, but a great time and funny story!!! (air date 2/11/10)

Shipping with Popcorn

I thought I'd stop in today with a easy tip before everyone heads off to the post office to send out their Christmas packages. For several years now, I've used freshly-popped popcorn for cushioning and it works beautifully.


(Shipping out the custom stamp for the contest winner.)

The only thing to remember is that you have to make it in an Air Popper
because all other methods will add oil or butter, which obviously is not a great thing.



The first time I made popcorn this way as an adult was a revelation. It's even faster than in the microwave and you don't risk filling your house with that scorched popcorn smell.

What I love about using it as packaging is that it's cheap and environmentally friendly. And once they've opened their gift, the recipients can even use it to string up garlands for the birdies.



And you get to eat any leftovers.

Davie and Kam

As far as we can discern, the sole purpose of human existence is to kindle a light of meaning in the darkness of mere being.

-Carl Jung

Nanaimo Bars

My first trip to Canada 8 years ago was to visit Jeff's family in British Columbia. One of the best parts of our 2 week stay, besides getting to listen to his Scottish Grandma's gorgeous accent, were the Nanaimo Bars. It seems to me that Nanaimo Bars are the Canadian version of Rice Krispie Treats. They're everywhere, at least in BC.

But the giant monstrosities you can buy while waiting for the ferries are nothing compared to a decent homemade batch.



The first few times that Jeff and I made these together, we lived in a 2 bedroom apartment, so maneuvering around each other in our tiny little kitchen turned into somewhat of a dance. Every time I have these, I think of that time and smile.

So here's the recipe we use, straight from Jeff's mum, complete with metric measurements.

Ingredients
Butter or cooking spray (for the pan)
Bottom Layer:
1/2 cup (1 stick) (113 grams) unsalted butter at room temperature
1/4 cup (50 grams) sugar
1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
1 egg, beaten
1 t. vanilla
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) shredded coconut (either sweetened or unsweetened is fine)
1/2 cup (50 grams) walnuts, pecans or almonds, coarsely chopped (for this batch Jeff used a combination of walnuts and almonds)
Second Layer:
1/4 cup (56 grams) unsalted butter at room temperature
2-3 T. milk
2 T. vanilla custard powder (Bird's) or vanilla pudding powder
1/2 t. vanilla
2 cups (230 grams) powdered sugar
Top Layer:
4 ounces (115 grams) semisweet chocolate, chopped (we use chocolate chips)
1 T. (14 grams) unsalted butter



Notes About Ingredients
-I know it seems like a lot of ingredients, but some of them are listed more than once. Butter, for instance, is in each and every layer, plus is used for greasing the pan.
-The picture above is everything you'll need (except for the graham cracker crumbs, because, well, I took this picture after the bars were made and we were out of them). And, in case you're curious, the jar of brown liquid is homemade vanilla with the beans still in it.
-We've made this with both custard powder and the vanilla pudding powder. Both work fine. And, no, they most likely won't have the custard powder at your local grocery store. We get ours (for about 4 bucks) from Cost Plus World Market in the English foods section. Cost Plus, by the way, has some screamin deals on Ghiradelli chocolate chips at this time of year. If you live within driving distance of one, I suggest you go stock up.

How To Put it all Together
-Butter a 9 x 9 inch (23 x 23 cm) pan (or use cooking spray)
Bottom Layer:
-Melt the butter in a saucepan over low heat.
-Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg.
-Cook, stirring constantly, until the mixture thickens (1 or 2 minutes).
-Remove from heat and stir in the vanilla, graham crackers crumbs, coconut and the chopped nuts.
-Press evenly into the pan.
-Cover and refrigerate until firm (about an hour).
Second Layer:
-Cream the butter (using either stand mixer or hand mixer).
-Beat in the remaining ingredients.
-If the mixture is too thick to spread, add a little more milk.
-Spread over the bottom layer, cover and refrigerate until firm (about 30 minutes).
Top Layer:
-In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
-Spread over the filling and refrigerate.
To Serve:
-Use a sharp knife and bring to room temperature before cutting (if you don't want the chocolate to crack).
-Cut these suckers small because boy they are rich.

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