I absolutely love this little “gem of a shop” in Durham, NH. The Candy Bar and Creamery has everything you can possibly imagine when it comes to handmade chocolates and candies, but that’s just the beginning they have so much packed into this one store.  I think I walked around the store ten times and found so many new things each time through! They have an array of chocolate candies, chocolate covered strawberries, pretzels, Oreos and everything in between. One 0f the more interesting items they have is the microbrew beer truffles. What a great gift for the beer lover in your life!
Chocolate is not the only thing you will find here. How about some handmade caramels or homemade marshmallows in various flavors.  Those marshmallows will really step up the s’more game this summer! Or maybe macaroons are your thing.  They have those too, and of course in various flavors along with several types of fudge. Recently they were featured on Chronicle highlighting the best hot chocolate in the state, but the Candy Bar and Creamery does not just offer one kind of hot chocolate…they offer 14 different hot chocolate flavors. Yes, 14!  Think hot chocolate with one of those homemade marshmallows! Yes, please!

On to my favorite part of the store…the locally made ice cream and the insane shakes they made with it! They have lots of shakes filled with all the yummy goodness you could possibly want.  A s’more shake with toasted marshmallow, a salted caramel shake or maybe you want a cupcake flavored shake, they have that too.  For Valentine’s Day, they offered a chocolate covered strawberry shake with 2 chocolate covered strawberries, shortcake, fudge and more. This is just the beginning of the shakes they offer.  Or maybe you would like a Fluffernutter Shake, a Cookie Monster Bomb Shake, a Killer Clown Shake or my favorite, a Peanut Butter Blast Shake! Yes! So many choices.  Here is a little-known secret… they have a super secret “off the menu shake list” so when you go, ask them what they have and you will not be disappointed!

The Candy Bar and Creamery specialize in sweets for parties, special occasions, wedding, events and party favors.  If you need a gift basket they can do that too. Big or small they can do it and do it well! The Candy Bar is a veteran owned and operated business that is open 7 days a week until 7 pm.
They are located at 44 Main Street in Durham NH.

While we were there speaking with the owner, he said they will be opening a new location in Dover in the mill building downtown! Stay tuned…Dover friends! You can find out more information about the Candy Bar and Creamery on Facebook. Be sure to give them a like as well.  Their small webpage is still being worked on! Be sure to check them out!
https://www.facebook.com/thecandybarnh/

Enjoy!

 

I don’t know anyone who does not love Rice Krispies treats, but how about kicking them up with some salted caramel, pecans, and chocolate?! What? oh yes! These are easy, delicious and can be decorated for any holiday you might be serving them for. I sent these in with my husband for He and his co-workers to enjoy and needless to say none of them came home! These would be great for any party or school bake sale!

INGREDIENTS
5 1/2 cups Rice Krispies cereal
4 1/2 cups mini marshmallows
1/4 cup butter
11-ounce package caramel bits
1/2 cup pecan chips
1/2 Tablespoon sea salt
10-ounce package melting wafers
Decorations or sprinkles of your choice

DIRECTIONS
In a large pot, melt the butter over medium heat. Once melted, add the marshmallows and stir often until the marshmallows have melted and turned creamy being careful not to burn the bottom. Once melted remove from heat and stir in the Rice Krispies cereal and mix well to combine. Spray a 9 x 13 baking dish with non-stick spray and pour the Rice Krispies mixture into the prepared pan and evenly flatten the cereal mixture into the pan. Set aside and let this cool and set up. Once cooled down place the caramel bits into a microwave-safe bowl with 2 tablespoons of water and microwave for one minute. After one minute, stir the caramel and microwave another 30 seconds and stir again. Depending on your microwave the caramel may need another 30 seconds.  You want the caramel nice and smooth. When smooth remove from microwave and pour over the Rice Krispies covering all of the cereal mixture. Sprinkle with the sea salt and pecan pieces. Let this rest for 30 minutes or so until the caramel is cooled.
Place the melting chips in the microwave and microwave according to the package. Once melted and creamy add this layer on top of the caramel layer covering all of the caramel. Add sprinkles or decorations of your choice. Set aside and let the chocolate cool and set up. Once set cut into squares and serve.

Enjoy!

 

I’m BACK! Wow, what a crazy couple of months we have had. After recovering from my broken leg and helping my Mom after her surgery we were ready to tackle Christmas.  However, two days before Christmas our small dog Zelda slipped a disk in her back leaving her unable to walk. Not the best way to start the holiday, but after two emergency vet visits, 6 weeks worth of medicine and two months of her resting, (the best a dog can rest)  I am happy to report that Zelda is now walking unassisted and is back to her playful self. Although she still is unable to tackle stairs she has done amazing!
I have still been tracking all my recipes and pictures so I have so many to share with you! The first recipe I am sharing is Seafood Nachos.  These were delicious! I have been wanting to make this dish for a while now as each summer we do a lot of camping with friends and family and always have a huge lobster/clam bake.  So I thought it would be fun to have a seafood nacho dish one night! This recipe will be made a number times this summer! I used lobster meat, scallops, and shrimp so this can be an expensive dish BUT also a very impressive dish. You can make a couple of shortcuts with this recipe by purchasing already cooked lobster meat as well as cooked, deveined and tails off shrimp if you wanted to. I chose to roast the shrimp myself and pan sear the scallops adding a beautiful color and texture to the scallops. For the lobster, I simply cooked two lobster tails according to the package instructions as they were frozen tails. This recipe is enough for 4-6 hungry people as an appetizer.

INGREDIENTS
1 large bag of tortilla chips
2 cups sharp cheddar cheese
2 cups shredded pepper jack cheese
1 Tablespoon Of butter
2 teaspoons roasted garlic
1 pound large shrimp, peeled and deveined, tails off
2 lobster tails, cooked and meat removed and chopped (not too small)
1/2 pound scallops, muscle removed
1 cup heavy cream
1 cup grated parmesan
1 cup grated asiago cheese
Pinch of pepper
Pinch of salt
1 cup shredded iceberg lettuce

SERVE WITH
Sour cream
Pico de gallo
Pickled jalapeño

DIRECTIONS
For the shrimp – place the shrimp on a baking sheet drizzle with olive oil, add a pinch of salt and pepper and mix to combine. Place in a 400-degree oven for 6-8 minutes or until the shrimp turn pink and are cooked through. Remove from oven and set aside.

For the scallops – place a tablespoon Of butter in a frying pan, let the butter melt and pan heat up. Add the scallops to the hot pan and let sear until turning a golden brown, turn the scallops and do the same for the second side. Remove from pan and set aside.

For the lobster – I bought frozen lobster tail and followed directions on package. Remove cooked meat from shells and set aside. Or purchase already cooked and shelled meat.

In a large sauté pan add the heavy cream, Parmesan and Asiago cheeses, roasted garlic, salt, and pepper. Allow the cheese to melt. When the cheese has melted and is creamy add the lobster meat to the sauce, cut the scallops in half and add to the sauce, add the shrimp cutting in half if they are large shrimp. Stir to combine and warm the seafood through.
Meanwhile, on a large baking sheet spread the tortilla chips over the pan, add the cheddar and pepper jack cheese covering the chips and bake in a 350-degree oven for 2-4 minutes until the cheese is melted. Remove from oven, add a layer of the shredded lettuce over the cheese and top with the seafood sauce.
Serve warm with sour cream, pico de gallo and pickled jalapeño.

Enjoy!

 

 

A few weeks ago Jim and I went to the Far Out Diner at 99 Oak St. in Dover N.H. This is a funky little place, and I really mean little, they only have about ten seats but it’s not about how big they are it’s about the service and food right? When we walked in. there were only two tables open, we were greeted and had the menu right away. They also have a chalkboard with all of their specials for the day. We loved the menu! It’s not a huge menu but it’s so creative with some really fun flavor combinations.

I had one of the specials of the day and that was the Pumpkin Saucer Cake with cinnamon sugar and maple butter on top. This pancake or as they call them “Saucer Cake” was huge. I had to eat my way to just find the plate! This was one very delicious, fluffy pancake filled with the wonderful pumpkin flavor.  The addition of the cinnamon and sugar and maple butter really brought this dish together and over the top. So many delicious flavors in just one bite. This was a perfect dish on a fall day.

Jim ordered from the regular menu and had two eggs over easy, potatoes, sausage and hearty toast. Jim enjoyed his dish just as much as I enjoyed mine. Everything was cooked perfectly, seasoned well and look at that toast made with house-made bread!
The service here is friendly and attentive, our glasses were always full and our waitress checked on us making sure we had everything we wanted. Did I mention the Far Out Diner has an alien theme?

It’s a lot of fun to look around the restaurant and see everything they have collected. I see something new each time we go in. Some of the food names have the alien theme like my “Saucer Cakes”.  This place has not only good food, good service, but a great sense of humor!
Earlier I mentioned they have some fun flavor combinations so I thought I would share a couple of them.  How about a banana, Reese’s chip saucer cake? Or the Bene-don with poached eggs on a sausage patty and house-baked donut topped with hollandaise. They also make their own muffins, scones, pies, biscuits, and bread.
The Far Out Diner is closed on Tuesdays but opens the other days at 7 am.  You can get breakfast, lunch or brunch on Sundays. The diner has a Facebook page where they keep you updated with the daily specials and anything new they have going on. Give them a like on Facebook and go to find this Dover’s hidden gem, you will love it!  https://www.facebook.com/faroutdiner/

 

Enjoy!

I’m always looking for new ways to make chicken, especially for Robby as chicken is not his favorite thing so I know when I am making it for him it really needs some good flavor. This dish is super simple, the maple has lots of sweet flavor, but the pinch of cayenne pepper brings a little heat to the dish. I served this with a side salad.   The next day we sliced the chicken up for sandwiches.  No matter how you serve it, I’m sure your family will enjoy it!

INGREDIENTS
2 Tablespoons olive oil
Pinch Of cayenne pepper
Pinch of salt
Pinch of pepper
Chicken thighs or breasts (I used boneless skinless breasts)
1 Tablespoon pure maple syrup

DIRECTIONS
Preheat oven to 350 degrees. Heat an ovenproof pan over medium heat. Mix the olive oil, cayenne pepper, salt, and pepper in a bowl or Ziploc bag. Add the chicken and coat the chicken with the olive oil and seasoning mixture. Fry the chicken in your heated skillet for 3-4 minutes on each side drizzle with the maple syrup and place the pan in the preheated oven until cooked through, about 10-12 minutes depending on the size of the chicken. The chicken is cooked through when the juices run clear when pierced in the thickest part of the meat.

Enjoy!

 

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