How To make Jeweled Cookies

4 INGREDIENT RETRO JELLY NOUGAT! BRACH'S PICK A MIX COPYCAT!!

Today I am going to share with you a recipe that is a throwback to the treats of my childhood! The old Brach's Pick-A-Mix stands that were found in nearly every grocery and drug store in the 70s and 80s always included a wide variety of individually wrapped chocolate, caramel, chewy, nutty, and hard candies to tempt your palate. Young and old enjoyed these treats and all you needed to do was toss some in a bag and they were weighed at the check out like grapes or sweet potatoes. My favorite were the jelly nougats which they used to be called. Now they are called Jelly Bean Nougat and they are not the same. Today I give you a delicious, homemade version of jelly nougat as I remember it and I know you will love it too! Just in time for sharing Easter treats!

This jelly nougat showed up in my Facebook feed round about Thanksgiving time. In more than one incarnation. I had my doubts that it would be possible or delicious. So I set out to see if this could work. I have made this a few times in preparation for Christmas giving and it was a splendid success. Everyone who tried it loved it. It is so easy and only takes four ingredients. You will definitely want to give this one a try if you are a lover of those chewy nougats from Brach's so many years ago!

These start off with a copious amount of mini marshmallows. 10 cups then you add some butter, some white chocolate chips and another copious amount of non sugared gum drops. In this case I am using Dots. The kind you get in the movie theater. These are readily available in most grocery, drug and dollar stores. I have tweaked the recipe to suit my preference. I think this nougat is much better with more dots than less. I am also using the tropical version dots because the store subbed it for the regular version. Either way it was great.

Learn from my mistakes. The first time I made this I did it in a pot on the stove and scorched the marshmallow. While the candy was passable, it was not as good as it could have been. Lesson learned. This is a recipe much better done in the microwave! Melt the marshmallows and the butter on high for 1 minute. Stir. It will be sticky so spray your wooden spoon with some cooking oil. Return to the microwave for another minute. At this point watch so it does not cook over the edge. The last 10 seconds will be crucial. Remove from the microwave and stir to a velvety smooth texture.

Now you have this molten marshmallow bog in your bowl. Add the white chocolate chips and stir until melted. Then add the Dots. Get a good utensil because it gets really stiff as can be attested to by the broken wooden spoon. LOL! I sprayed a heavy spatula and folded the dots into the mixture. Then I poured it all into the prepared pan. Smooth this out evenly and cover. Refrigerate for at least 2 hours, but really overnight is best. Then you can slice and cut into cubes. This makes a ton of delicious nougat candy and I know you will love putting this fun and festive treat on your holiday table!

You should store this in the refrigerator until ready to serve or gift and let the recipient know to do the same. This is chewy and soft and delicious. It really takes you back if you remember the original! You can also make this in advance and freeze it tightly wrapped for up to three months! That makes this candy recipe a real keeper!

I hope you give this four ingredient, retro jelly nougat a try sometime soon and I hope you love it!

Happy Eating!

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Coconut Jam Drops

Get the full recipe at
These incredibly simple Coconut Jam Drops are the perfect quick treat for afternoon tea or as a lunch box filler. Buttery coconut cookies, filled with a dollop of your favourite jam makes these a winner every time.

How to Make Delicious Broken Glass Cube Jello Treats | Fun & Easy DIY Desserts to Try at Home!

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Cheesecake Thumbprint Cookies | 5 INGREDIENTS | Soft and Chewy

Soft and Chewy 5 - Ingredient Cheesecake Thumbprint Cookies
:: Cook Me Food ::

The bright colored jam filling and the cream cheese dough is what makes this soft and chewy cookie especially delectable. Some people will use a teaspoon to make indents into the cookies but using thumbprints will give the authentic thumbprint cookie look.

You’ll need:
• 4 oz. cream cheese (room temperature)
• ½ cup salted butter (room temperature) If unsalted, add ¼ tsp to dry ingredients
• ½ cup + 3 tbsp white sugar
• 1 cup + 3 tbsp all-purpose flour
• ¼ cup fruit preserves of your choice

Makes 16 cookies.

Cool. Serve. Enjoy!

More cookie recipes:

* Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies


* Soft and Chewy Cream Cheese Chocolate Chip Cookies


* Soft and Chewy Double Chocolate Chip Cookies


Happy baking!
Thanks for watching!

Cheddar Scallion Biscuits / Best Biscuits / Save Me the Plums by Ruth Reichl Recipe #4 체드치즈 파 비스킷

Gina Marie’s Cheddar Scallion Biscuits - Adapted from Gourmet Magazine.
Save Me the Plums recipe #4
In May the local library book club read Ruth Reichl’s New York Times best seller Save Me the Plums.
Ruth Reichl is a famous chef, food writer & restaurant critic.
She was the last editor-in-chief of Gourmet Magazine.
This book is Ruth Reichl’s Gourmet memoir.
I truly enjoyed reading & cooking all 5 recipes in the book.
Great as an appetizer or snack, or can be served with meals!
Thank you so much for watching!❤️

지나 마리 체드치즈 파 비스켓 (식도락가 매거진 레시피입니다).
세이브 미 더 플럼즈 레시피 #4
지난 5월에 동네 도서관 독서모임에서 읽은책 루스 레이셜 뉴욕 타임즈 베스트셀러 “세이브 미 더 플럼즈” (자두를 구해줘).
루스 레이셜 명성 높은 요리 연구가, 음식 작가, 식당 평론가이자 식도락가 매거진 마지막 편집장이었어요.
이책은 루스 레이셜의 식도락가 매거진 회고록입니다.
책을 읽으면서 이책에 포함된 레시피 5개 모두 요리했어요.
에피타이저나 스넥 또는 식사와 함께 먹으면 좋아요!
영상 봐주셔서 감사합니다!❤️

#cheddarscallionbiscuits #biscuits #SaveMethePlums #RuthReichl #비스켓 #치즈비스켓

Ingredients:
1 1/2 cups/6oz/170g cheddar cheese
3 tbsp/45g Parmesan cheese
3 scallions
6 tbsp/86g unsalted butter
1 3/4 cups/220g all-purpose flour
3/4 cup/120g stone-ground cornmeal (not coarse)
4 tsp/16g baking powder
1 tsp/4g sugar
1 tsp/4g baking soda
1/2 tsp/2.5g salt
1 cup/237ml buttermilk (well shaken)

식재료:
체드치즈 1 1/2컵/170g
파마산치즈 3큰술/45g
쪽파 3개
무염버터 6큰술/86g
중력분 1 3/4컵/220g
부드러운 콘밀가루 (멧돌에 간 옥수수 가루) 3/4컵/120g
베이킹 파우드 4작은술/16g
설탕 1작은술/4g
베이킹 소다 1작은술/4g
소금 1/2작은술/2.5g
잘 흔든 버터우유 1컵/237ml

Save Me the Plums recipes
세이브 미 더 플럼즈 레시피

Jeweled Chocolate Cake/Save Me the Plums by Ruth Reichl Recipe #1:
보석 초콜릿 케익:


Spicy Chinese Noodles/Save Me the Plums by Ruth Reichl Recipe #2:
중국식 매운 국수:


German Apple Pancake/Save Me the Plums by Ruth Reichl Recipe #3:
독일식 사과 팬케익:


Thanksgiving Turkey Chili/Save Me the Plums by Ruth Reichl Recipe #5
추수감사절 칠면조 릴리: