Archive for the ‘Christmas Time’ Category

Peppermint Oreo Fudge

Ingredients

  • 1 bag Milk Chocolate Hershey Kisses, unwrapped
  • 1 cup chocolate chips or chocolate candy melts (like Wilton or Almond Bark)
  • 1 bag Candy Cane Hershey Kisses, unwrapped
  • 1 cup white chocolate chips or white candy melts (like Wilton or Almond Bark)
  • 2 cups crushed Oreos
  • 2 – 14 oz. cans sweetened condensed milk

Instructions

  1. Prepare a 9×13 baking dish by lining it with parchment paper and spraying very lightly with non-stick cooking spray. Set aside.
  2. In a medium saucepan, combine the milk chocolate hershey kisses, chocolate chips or chocolate candy melts, and 1 can of sweetened condensed milk.
  3. Stir over LOW (no exceptions) heat until melted and smooth (the mixture should pull away slightly from the side of the saucepan). Fold 1 cup of the crushed Oreos into the chocolate mixture.
  4. Pour chocolate mixture into prepared 9×13 dish.
  5. Rinse out the sauce pan (if needed at all, sometimes I find it’s totally clean simply from pouring it out!) and dry well.
  6. Add the Candy Cane Kisses, white chocolate chips or white candy melts, and 1 can of sweetened condensed milk to the saucepan.
  7. Stir over LOW heat until smooth and completely melted (the mixture should pull away slightly from the edges of the saucepan).
  8. Pour the white chocolate mixture over the chocolate oreo mixture, and spread evenly.
  9. Sprinkle the remaining Oreo crumbs over top and press into the fudge slightly.
  10. Let cool overnight (or at least 5 hours) to set. Cut into 1 inch cubes to serve.
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Elf Munch

Ingredients (20 – 1/2 cup servings)
  • 6 cups rice Chex cereal
  • 1 cup white chocolate chips
  • 1 cup milk or semi-sweet chocolate chips
  • 1 cup mint M&Ms
  • 2 cups pretzels

 

Instructions
  1. Place 3 cups of rice Chex in two separate large bowls.  Line two cookie sheets with wax paper.
  2. Melt white chocolate chips in a microwave safe bowl for one minute on HIGH. Stir and continue heating for 30 second intervals until melted. If you’re like me and can never get it to melt right, add a teaspoon or two of vegetable oil, stir, and continue melting. It should melt smooth. Immediately pour over one bowl of rice Chex and stir to coat. Spread on one of the wax-paper lined cookie sheets. Chill until hardened; about 5 minutes.
  3. Repeat step 2 with the milk or semi-sweet chocolate chips and the second bowl of rice Chex.
  4. While chocolate Chex is chilling, stir M&Ms and pretzels in a large bowl. Once chocolate and white chocolate covered Chex is hardened, break into pieces and add to the M&M pretzel mixture, then stir to combine.

 

 

http://www.crazyforcrust.com/2011/12/elf-munch-printable/

Christmas Butter Cookies

1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour
1 egg
2 tsp. vanilla
2 tsp. butter flavoring
2 tsp. almond extract
1.  Cream butter and sugar. Add egg and flavorings. If you want to color your dough, you can add the coloring now as well. I like Wilton’s concentrated paste because it doesn’t water down the recipe. (Or if you want several colors, just wait until you’ve made your dough and separate it into sections and mix it in then.)
2.  If you are using salted butter, you don’t need to add salt in your recipe. If you are using unsalted, add 1/4 tsp. Add flour (and salt if needed) to butter/sugar and mix until dough forms.
3.  Drop onto ungreased cookie sheet using a cookie press. Add sprinkles. Bake @ 400 degrees for 7 minutes.
4.  Store in air tight container. These cookies freeze really well.
***Yield: 4-5 dozen cookies***

Butterscotch Truffles

1/4 cup water

1 cup sugar

1/2 cup brown sugar

1/4 cup light corn syrup

1 cup heavy whipping cream

4 T. butter

1 tsp. vanilla extract

1 tsp. kosher salt

2 cups chocolate (melted)

Flaked Sea Salt (for sprinkling)

 

1.  Line an 8-inch square baking pan with parchment paper, letting the ends hang over the sides (for easy removal later), and then spray evenly with cooking spray. Combine the water, sugars, and corn syrup in a medium sauce pot. Bring to a boil over medium-high heat and cook until the mixture turns an amber color.

 

2.  Meanwhile, in a second sauce pot combine the cream, butter, vanilla and kosher salt and heat over a medium heat. Once the mixture reaches a simmer remove from heat and set aside. When the sugar mixture is golden, turn off the heat and slowly add the cream mixture to the sugar mixture. It will bubble violently so be carefully.

 

3.  Turn the heat back on and continue cooking until the mixture reaches 245 degrees F on a candy thermometer. If your mixture becomes any hotter the candy will be too firm. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board. Cut the caramel into 1-inch long pieces, lengthwise. Roll into logs and then cut 3/4-inch pieces. Roll into balls.

 

4.  Line a sheet tray with parchment paper. Melt the chocolate, and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with flaked sea salt.

 

5.  Once all the caramels are dipped, place in the fridge. When the chocolate is set, the truffles are ready to eat.

Gingerbread Edible Playdough

1 cup flour
1/3 cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon vegetable oil
Spices–Cinnamon, Allspice, Ginger, Nutmeg

Directions:
Mix the dry ingredients all together. Add small amounts the spices you prepared to the mix until it smells great. Mix water and oil in a separate bowl, then mix together both bowls into a large saucepan. It needs to cook for two to three minutes, or until it is dough-like over medium heat.

Gingerbread Boys and Girls

3/4 cup packed dark brown sugar

1 stick butter, softened

2 large eggs

1/4 cup molasses

3 3/4 cups all-purpose flour, plus more for dusting work surface

2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

Icing:

1 cup powdered sugar, sifted

1 to 2 tablespoons milk

Food coloring, as desired

Directions

1. Using an electric mixer at low-speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

2. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

3. Preheat the oven to 350 degrees.

4. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

5. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

6. To make the icing, combine the confectioners’ sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.

 

 

***Recipe from Paula Deen

Ginger Pigs

3/4 cup packed brown sugar

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1 teaspoon baking soda

2 1/2 cups all-purpose flour

1 stick (4 oz.) chilled unsalted butter

2 tablespoons dark molasses

5 to 7 tablespoons cold brewed coffee

 

Directions:

  1. In a large bowl, combine the brown sugar, cinnamon, ginger, cloves, baking soda and flour. Cut the butter into the dry ingredients until the mixture resembles fine crumbs. (If you prefer, do this in a food processor.)
  2. In a small bowl, combine the molasses and 5 tablespoons of the coffee and add to the flour mixture; blend to make a smooth but stiff dough. If the dough is too dry, add more coffee, 1 teaspoon at a time. If the dough is too soft, wrap and refrigerate for 30 minutes.
  3. Preheat the oven to 375°. Line a baking sheet with parchment paper. On a floured board, roll one-fourth of the dough to a 1/8-inch thickness; refrigerate the remaining dough. Use a pig (or any other shape) cookie cutter to cut out the cookies; space the ginger pigs about 1 inch apart on the baking sheet. Bake for 8 to 10 minutes, until the cookies are firm to the touch. Repeat with the remaining dough.