Saturday, December 20, 2008

The (First of Many) 2008 Lists. What did we learn?

Inspired by the folks over at MentalFloss, here is my list of questions for you. Feel free to reply in the comments.
1. What's the most interesting book or article you read in 2008?
2. What's the best food you tried for the first time in 2008?
3. What's a new hobby you picked up in 2008?
4. When you look back at 2008 five years from now, what's the first thing that will come to mind?
5. Forget New Year's Resolutions. What is one thing you are currently doing that you plan to continue doing in the next year?

My answers:
1. Fodor's Guide to New York City. (The fact that I can't think of any off the top of my head makes me think that writing books down would be a good idea.)
2. Roasted Eggplant Pizza at John's Pizzeria in NYC.
3. Knitting
4. What is....Jeopardy?
5. blogging of course!


I'm not sure where "Martha Washington Candy" got its name, but I think George would have been proud. Note: I used chocolate candy coating instead of the chocolate+paraffin combination. I also experimented with a melted chocolate chip coating, but it's not drying as nicely. According to Kevin "Delicious!"

Sunday, December 14, 2008

Martha Washington Candy

Patti asked for this recipe. While I don't have my grandmother's, this one found on the internet sounds similar to what I remember. Mom, if you have a better version then chime in on the comments.
Most recipes I found called for paraffin added to the dipping chocolate. Hmm....think we could make it without the wax? Surely it's possible to dip in plain chocolate chips?

Thanks for the request, Patti. How appropriate that the first posted recipe should be a chocolate one!


  • 2 pounds sifted confectioners' sugar
  • 1 can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 stick butter or margarine, melted (4 ounces)
  • 3 cups chopped pecans
  • Dipping Chocolate (below), melted


Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.
Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below
  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.