Blogs

Holiday Baking!

Well this weekend I was busy! Not only did I have to finish up projects for school because I have finals this week but I also had to get the bulk of my holiday cookies done! So without futher ado... pictures coming later. This week I'm doing the baked cookies, sugar cookies, chocolate chip, oatmeal, chocolate pixies and candy canes! Chocolate Fudge (AKA Never fail fudge) • 2 1/2 c. sugar • 3/4 tsp. salt • 1/2 stick butter or margarine • 1 5.33 oz. can evaporated milk (3/4 c.) • 1 Jar (7 1/2oz) Marshmallow Fluff • 3/4 tsp. vanilla • 1 12-oz. package semisweet-chocolate pieces • 1 /2 c. chopped walnuts Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds. PB Fudge • 2 1/2 c. sugar • 1/2 stick butter or margarine • 1 can (5.33 oz) Evaporated Milk • 1 Jar (7 1/2oz) Marshmallow Fluff • 3/4 tsp. salt • 9 oz Peanut Butter (creamy or chunky) Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool. Cappuccino Fudge 1 (7 ounce) jar marshmallow cream 1/2 cup sugar 2/3 cup whipping cream 1/4 cup butter 1 teaspoon instant coffee 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 (12 ounce) bag chocolate chips Line 8" square baking dish with aluminum foil; set aside. In a 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours or overnight. I also made truffles Oreo Truffles 1 package oreos 1 package cream cheese 6 oz chocolate melted In food processor chop all oreos to create a fine dusting. Transfer to mixer and mix in softened cream cheese until you can no longer see any white. Roll mixture into 1” balls and put on wax paper cookie sheet, put in fridge to set. Melt chocolate in double broiler and dip each ball into chocolate and transfer back to cookie sheet. Put in fridge to set. Cookie Dough Truffles 1/2 cup butter, softened 3/4 cup packed brown sugar 2 cups all-purpose flour 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 1/2 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts 1-1/2 pounds semisweet candy coating, chopped In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen. Buckeye Balls 1 ½ cup PB ½ cup butter, soft 1 tea vanilla 4 cups confect sugar 6 ounces semi-sweet chocolate 2 tables shortening 1. Line baking sheet with wax paper 2. In a medium bowl, mix PB, butter, vanilla & confect sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan and put in fridge to set. 3. Melt shortening and chocolate together in a metal bowl over a pn of lightly simmering water. Stir occasionally until smooth, remove from heat. 4. Remove balls from fridge. Insert a wooden toothpick into a ball, and dip into chocolate. Return to wax paper and repeat for all balls. Refrigerate to set. And lastly I made some candies Candy Cane Wands I got peppermint sticks at walmart for .88 for 13 sticks. ½ cup semisweet chocolate chips or vanilla 2 teaspoons shortening 16 candy canes or sticks crushed peppermint candies, minature chocolate chips, candy deco, colored glitter sugar whatever. Line jelly roll pan with wax paper. Heat ½ cup chips and shortening over low heat, stir until melted Tip pan so chocolate runs to one side, Dip 1 candy can at a time in to chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry. Roll chocolate dipped ends into candies. Place on wax paper in pan. Let stand 10 mins or until dry. Stays for 2 weeks at room temp. Peppermint Bark 2 pounds white chocolate, chopped into 1/2-inch pieces 12 large candy canes 1/2 teaspoon peppermint extract 1. Line an 11-by-17-inch baking sheet with parchment, and set aside. 2. In the top of a double boiler, melt white chocolate, stirring constantly. 3. With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. (I used my food processor) 4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.