Soup for Lunch

Yesterday’s lunch {and it will be today’s as well}- this wonderful soup recipe from Cannelle et Vanille.
With a hunk of hearty bread, it is the perfect winter meal.


I want to do more food photography. I have been so inspired lately, by the above-mentioned blog, as well as this post, this flickr group, and this website.
I am planning on going antique and thrift shopping for more props soon.

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Recipe: Turtle Candy

Pecan turtles are one of my all-time favorite candies, and I decided I’d like to try my hand at making some to give as gifts this year. I’ve seen more complicated recipes, but this one is pretty simple (though it can get pretty messy- be warned!).

Prepare a couple of baking sheets by covering with aluminum foil and spraying with nonstick cooking spray.

I used packaged caramel candies- a 14 oz. bag- and unwrapped them all and put them in a microwavable bowl.

I added a little water to the bowl so the caramels would soften well, and then microwaved, 30 seconds at a time, stirring in between each, until it was smooth. I found that I had to pop it back in a few times while I was making the candies, because as the caramel cools it becomes pretty sticky and difficult to work with.

Meanwhile, I toasted up some pecan halves in the oven.

Then arrange the pecan pieces on the prepared baking sheets in clusters of four.

When the caramel is soft, drop onto each pecan cluster with a spoon. I had to use two spoons because the caramel is so sticky and didn’t want to come off easily.

Next, use a double boiler or the microwave to melt a small package of semi-sweet chocolate chips. If you don’t have a double boiler (like me), you can use a stainless steel bowl resting in a slightly smaller saucepan, with a couple inches of water in it, on medium-high heat. Stir constantly until the chocolate is smooth.

Then drop chocolate onto the caramel-pecan clusters.

Put the baking sheets in the freezer so the candies will set.

It’s always great to have a little “helper”. Though really at this age, I needed someone to help me with the little helper : )

When the turtles have hardened, take them out of the freezer. You can store them in the refrigerator for up to a week, but let them sit a bit before eating so the caramel can soften.

I packaged mine up in tins I found at the craft store, with wax paper to keep them from sticking together too much.


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