Tag Archives: See’s Candy

Kiosk Preview

Kiosk Preview

We had a kiosk preview today.  They are currently remodeling the Church History Museum.  One of the features will be an interactive kiosk featuring my photos.  Once open, you’ll have to visit Salt Lake City and tour the museum.  (The museum is located across the street from Temple Square next to the Family History Center.)


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Nathaniel at Temple Square

We arrived a little early and met Sariah and Nathaniel at temple Square.  I gave each of the kids a db walton shirt.  Nathaniel’s was about the only one that fit well, the others were a little big on the girls.

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Grandkids at the North Visitor’s Center

They went up to the Christus Room and trying to get a picture of the three of them was like herding cats.  If one was looking, another was sporting an attitude.  So, the above is the best of all of them.

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Me, Elizabethe and Some of Our Grandkids in Front of Demo Screen

I met with the CSM Missionary folks, in person, for our weekly phone call.  After that, I met one of the guys from the History Library who gave us a demo of the kiosk.  (In the picture above you can see a picture of Hill Cumorah I shot and what will become the kiosk screen.)

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Grandkids Playing with Tablet

From there it was off to the Joseph Smith Memorial building were we had lunch.

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Sariah, Rebecca and Amber

After lunch, I took a couple parting shots of the grandchildren.  They wanted to do a “funny” picture, so I asked them to show me some attitude.  They did that very well.

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Grandkids showing off

Finally, I asked them to give Nathaniel a hug and face the camera.  I love the results.  I already miss them.

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Grandkids in db walton t-shirts

A trip to Salt Lake City is not complete without a picture of the temple.

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Salt Lake Temple

On the way to the airport, we stopped at See’s Candy so I could pickup a year’s supply of Bordeaux chocolates.  Okay, it probably won’t last a year, but I have vowed to only eat one a day.

Thanksgiving 2012

I’m thankful everyday to our God who gives us life and who sent his son to pay the debt of our sins.  I’m also thankful for a wonderful wife, our children, and our grandchildren — all of whom are gifts from our Heavenly Father.

After getting up, and fixing a left-overs breakfast burrito, I decided it is time to bake the pumpkin pie.  (I just posted the recipe – see the Cooking with Brent page – http://beckwithmansion.wordpress.com/cooking-with-brent/pumpkin-pie/ )

Next, it was time to make the chocolates.  Last night, I made the filling.  It’s been in the fridge all night.  So, I took it out and rolled it in to balls.

Filling for Candy

I made some just plain.  I then took some walnut halves and wrapped them with the fillings.  After getting tired of doing walnuts, I did some cashews.  Finally, I took some almonds and ground them up and mixed it with the filling.  Four types:   plain, walnut, cashew and almond.

Because of a lack of planning on my part, I sent Elizabethe to Breen’s to get some chocolate.  She returned with chocolate chips because they didn’t have dipping chocolate.  Oh, well.  It will have to do.  Let’s hope it sets up hard enough.

Dipped Chocolates

The dipping went very well, and now they are cooling.  Elizabethe and I did try a couple.

I’m a See’s Candy connoisseur.  Although this recipe taste close to See’s Candy’s Bordeaux chocolates, there are three things that are a bit off.  First, I left out the coffee because we don’t drink coffee, and had there been coffee in there, the taste would have been way off, but the taste is very close without the coffee.  (See’s makes a coffee version of this candy, but they don’t call it Bordeaux.)  Second, the texture is too creamy.  It’s too much like a thick frosting, and I think that might be due to the third item.  Third, I think it is lacking egg yolk.  I think the egg yolk might fix problems 1 and 2.  But, the next time I make this, it’s going to have egg yolk added to the cooked mixture.  I figure 3 egg yolks and I’ll have to let the cooked mixture cool more before I start folding the egg/cream mixture.  I’ll probably have to add a bit more powdered sugar too.  (You can see the recipe I used on yesterday’s post – in the photo.  If you have a better recipe for Bordeaux, please share it.)

Attempt to imitate See’s Candy

Pecan Pie Time

After getting stuff done in the studio, I closed shop and went in to start baking a pecan pie.  Now, most recipes call for corn syrup, but I substitute REAL maple syrup.  There’s nothing like the taste.  It makes the pie sweeter, almost too sweet, and so I temper it with a scoop of vanilla ice cream.  (Not whipped cream; that is not stout enough to stand up to the pecan custard.)

Now, before eating it, you should dish it to the plate, and zap it in the microwave for about 30 seconds.  Then, top it with a generous portion of vanilla ice cream.

That’s the way to do pecan pie.

After I made two pies (one for sharing, and one for myself), I made some bordeaux filling.  I found a recipe that says it is just like See’s Candy.  We’ll see.  Here it is with the tub before heading to the fridge to set over night.


See’s Candy? We’ll see

I tasted it, and it doesn’t have the right texture, but it tastes good.  We will see what it is like tomorrow after it sets up.