Thanksgiving @Andy’s Kandy

To all of my blog followers, check out my baking page if you haven’t yet done so ūüôā

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Andy’s Kandy on Facebook

Wishing all of my faithful customers and followers a very Happy Thanksgiving 2015 ‚̧



Ho Ho Ho ……..and a bottle of Rum

Tis the season to be Jolly Falalalalalala……….at Andy’s Kandy’s

One more day to go and Christmas is here

Kitchen is bustling with cooking and baking

Tarts,  Breads and Rum cakes are all in the making

White choc macaroons

Out of my oven come all the goodies

Whilst we are singing some good christmas bluesies (had to mess the word up to make it rhyme!


Thanks to my elves Phoebe and Domi

With all of their help Christmas will be Jolly!Chocolate raspberry tart



Puerto Rico in the House tonight!

In our home as you might have noticed by now, we love eating and tasting food from all over the world! Usually I am the one cooking this food, but tonight I have a special treat!

1st Sargeant Miguel Rodriguez from the Army JROTC program at South Plantation High School sent me a lovely gift!

He shared a package full of Pasteles , a Puerto Rican treat made by his wife. If you want to learn more about these wonderful treats click on the word Pasteles!

Never having handled these little treasures I embarked on the process of getting them ready to eat.


Its actually quite a simple process but its funny when the first time you do something always makes you worry about messing things up! All it took was to boil some water… ūüôā

Anyway, back on track, into the boiling water they went and wasn’t very sure how long I should keep them in there for, so I just got lucky that they were piping hot when I decided to remove them from the water.


Then I gently unwrapped the parcels and opened up the leaf and oh so simple but so very yummy, not sure how to describe them to someone who has never had them but I will try!


The soft moist masa, initially came across as bland but is actually very delicate in flavor, and then when you get some of the beef filling it suddenly all comes together!  I was a bit hesitant on my first bite but after that it took all of 2 nano seconds to devour it!


Bueno provecho! Now its your turn to taste them and next time I will embark on actually making them myself with my usual Andy twist! Now off to pour myself some Coquito to keep with the Theme!

Bacon Meet Chocolate……

Chocolate Covered Bacon, that is what you get when bacon meets chocolate!

Most people love bacon and most people love chocolate, so here is the perfect combination and trust me it only takes a bite to fall in love with it ‚̧

They are really simple and easy to make:

Cook your bacon in a 375 Deg F oven for 20 minutes


Pat down nicely to remove any fat residue and let it cool down.


Melt chocolate with a little bit of shortening to make it a bit runnier and they either dip each piece for a nice thick coating or brush on with a pastry brush for a thinner coating like I did.

Lay each piece on a sheet of parchment paper and place in the fridge for it to harden.


For the holiday season I like adding a sprinkle of edible glitter but you can also add chopped nuts, drizzle with white chocolate, or just dip the tip as shown below.


What are you baking for the season? Would love to hear of any out of the box delicious original ideas……..

22 days to Christmas but who’s counting! lol


Adding a Little bit of Spain to my Christmas Season

There are some traditions that we all look forward to during the Christmas Season.

For me its the fond memories of wishing that we would have Turron in the house for that special occasion, play hide and seek in our huge yard with the neighbours and of course opening gifts. I guess it sound kind of silly as nowadays you can get Turron everywhere! But there was something special about eating that wafer thin top layer followed by the gooey nougaty and chewy texture mixed with the crunchy nuts.


A few months¬†ago I came across this funky bottle decorated with a cow pattern and a hanging bell called “Licor de Leche Merengada”.


Leche Merengada is another traditional spanish kids drink that I grew up singing a song about, but never got to taste it till my early twenties when I went to Spain and totally fell head over heels with it.

So on this note, with all the above memories swimming through my crazy brain, I decided to add a touch of Spanish into my Christmas spiked fudge.


Tonight I made a lovely batch of Rich Chocolate Fudge laced with quite a bit of Leche Merengada Liquor, and Ole Ole it fits in perfectly with the Christmas Spirit!

Decorating and Baking……..The Season is here……

Yes, its that time of the year, Christmas tree going up, tinsel and poinsetias , inside lights, outside lights, scented candles all around!


So to get into the decorating mood, I decided to bake some Sugar & Cinnamon and Salted Pretzels!

For the Pretzels

  • 1 cup milk
  • 1 package active dry yeast
  • 3 tablespoons packed light brown sugar
  • 2 1/4 cups all-purpose flour, plus more for kneading
  • 10 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon fine salt

For the topping

  • 1/3 cup baking soda
  • 2 tablespoons coarse salt
  • 1/2 cup of sugar
  • 1 tsp cinnamon

Warm the milk in a saucepan but don’t let it boil; pour into a medium bowl and sprinkle in the yeast. Let the yeast process, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Cut¬†2 tablespoons of butter and melt it; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Place¬†dough on a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly sticky. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.


Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into even pieces, the bigger the piece the bigger your pretzel. I prefer them smaller so I get more out of it. Roll and stretch each piece and form each rope into a pretzel shape.

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Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and bake until golden, 10 to 12 minutes.


Melt the rest of the butter and mix the sugar and cinnamon in a bowl, remove pretzels from oven, brush butter all over them and then dip half of them in the cinnamon sugar and sprinkle coarse salt on the other half.


Mmmmmmm house smells wonderful, weather outside is gorgeous, for sure getting into the Christmas Spirit!


So for those of you following my adventures with the PumPecApple Pie Cake, you are hereby formally notified that the unveiling of the PumPecApple Pie Cake was very successful!


Check out the link below for the video of it being sliced, quite an accomplishment!


We tasted it and it actually was quite pleasant, the flavors go very well together, so something that sounded so disgusting was edible!


Thanks to all for following my crazy adventures, and thank you to my loving best friend Maureen Holden for sending this challenge my way.

Unfortunately I cannot upload the video as it was too large to email from my IPad but here is the link to the cutting of the cake posted on my FB page! Enjoy…….

PumPecApple Pie Cake link