, , , , ,

Does all the candy gathered from Trick-or-Treating seem a little overwhelming?
The kids received a huge amount this year, but I learned today there are a few options to dispose of the candy, that doesn’t involve me methodically eating my way through it! I was at the Dentist for my routine check up and discovered they have a program to buy back candy! My kids would get $2 for every pound, and then the sweet treats are sent to the troops overseas – how awesome is that!! Way to go Dr Kifer (479-521-2002) – all 3 kids are very excited to trade in their candy haul for cash.
Another great way to reduce the candy stash, is to cook with it – I found a couple of recipes that allowed me to dig in to our kids candy guilt free. The Pots de Creme were absolutely delicious , and the cookies were a big hit at the party I took them to!


1 cup cream
3/4 cup half and half
1 tablespoon sugar
1 vanilla bean, split lengthwise
5 egg yolks
5 ounces semisweet chocolate chips
1/2 cup crushed chocolate toffee candies

Heat oven to 350F.
Combine the cream, half and half, sugar and vanilla bean in a small saucepan. Heat over medium-low heat just until bubbles form around the edges.
Place egg yolks in a bowl and whisk. Add a little of the hot cream mixture to the egg yolks and whisk again, then whisk the egg yolk mixture into the saucepan of hot cream. Add chocolate chips, let stand 1 minute, then whisk until smooth.
Pour mixture into 6 ramekins. Divide crushed candies between ramekins.
Place ramekins in a large baking pan. Fill the pan with hot water to the same height as the mixture in the ramekins. Cover with foil, bake until set, about 35 minutes. Remove ramekins from the pan and let cool at room temperature for about an hour. Then refrigerate until well chilled, about 2 hours.

Recipe adapted from the Arkansas Democrat Gazette, October 2011


1 cup butter, softened
1 cup sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla

1 1/2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups oatmeal
1/2 cup coconut
1 cup chopped walnuts
1 cup raisins
2 to 3 cups chopped chocolate candy bars

Heat the oven to 350F.
Line cookie sheets with parchment paper, as the melted candy can be very sticky.
Cream butter and sugars together, then beat in eggs one at a time until smooth. Add vanilla, then the baking soda and flour. Stir in the remaining ingredients with a spoon.
Roll the dough into walnut sized balls and place 2 inches apart on the cookie sheets.
Bake 8 to 10 minutes. Cool 5 minutes on cookie sheets before removing to wire rack.

Recipe adapted from The Morning News, October 2009