Hello, foodies…
Happy Friday! That deserves a Happy Dance, don't you think?
Many thanks to the ITKWD crew—as well as our guest editor Brian— for picking out clips that will clearly land me a spot on Dancing with the Stars…or not.
Anyway! I feel like doing a million happy dances. I'm back with you for ITKWD this Sunday and we're celebrating my 300th recipe. 300! I just can't believe it. I remember making, testing, and presenting some of my very first recipes and praying you'd all like them. We've come a long way together, foodies, and I'd like to thank you for your support, your feedback, and the use of your taste buds. We appreciate it!
So what's recipe number 300? It has to be one of the most festive recipes we've ever made…think Spring, think Easter! Here are my Salted Caramel Chocolate Nests.
This recipe is prepared with The Neely's 9" x 13" Ceramic Rectangular Baker (K39184).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
12 oz vanilla caramels, chopped
1/4 tsp salt
3 Tbsp milk
6.5 oz potato sticks
8 oz semisweet chocolate chips
Directions:
Line a baking pan with parchment paper and lightly spray the paper with cooking spray. Set aside.
Place the chopped vanilla caramels, salt, and milk in a microwave-safe bowl. Microwave in 30 second intervals and stir after each interval, until the caramels are completely melted and the mixture is smooth. (This may take up to 2-1/2 minutes.) Let the mixture cool for 30 seconds.
Carefully stir the potato sticks into the caramel mixture until completely coated. Rub your hands with oil and form 6–8 uneven circles and place them onto the prepared baking pan. Use one or two fingers and press the middles down, creating a nest-like shape.
Refrigerate the nests for 35–40 minutes, or until the caramel has hardened. While the nests are in the refrigerator, melt the chocolate chips on top of a double boiler. Dip the bottoms of the nests into the melted chocolate, and then place the nests back onto the prepared baking pan.
Refrigerate for 20 minutes, or until the chocolate has hardened.
Foodies, feel free to do as the picture above suggests; these would look lovely stacked on a pretty serving platter. Or, picture this...a pastel tablecloth covers your table, a bouquet of fresh flowers is placed in the center, your silverware and china is perfectly arranged, and there's a cute little nest on each plate. What adorable place settings! Add edible eggs and/or a small name card, so they're cute and functional. The only trouble you might have is not eating them before all your guests arrive...these nests are ADDICTIVE!
Now that your Easter table is set, have you thought about breakfast for the family? Faye Porter is our "Cookbook Corner" guest this weekend and she's brining a title called At My Grandmother's Table, which contains some perfect-for-entertaining recipes courtesy of dozens of Southern grandmas. She. Has. My. Attention! And, I hope with recipes like Memaw's Strawberry Salad, Marshmallow Cream Fudge, and a recipe like this, we'll have yours as well.
We really do value your feedback when it comes to recipes (and all things ITKWD), foodies. For today's blog question, tell me what kinds of recipes you'd like to see in the coming months. Is there an ingredient you'd like to explore? Do we need more recipes in a specific category (like soup or salad)? I can't wait to see what you're craving. And I'm sure we'll call out a few of your ideas on Sunday, as usual. I'll see you at Noon ET.
Keep it flavorful!
—David
P.S. I saved the best news for last…the Neely's are returning to our QVC kitchen this Sunday. I can't WAIT to see what they're bringing to show off their new cookware. I can already feel a happy dance coming on!
