Christmas Candies and Desserts
Candy Cane Marshmallows (to dip in hot cocoa or coffee)
Chocolate Truffles
1 pkg chocolate chips
½ C unsalted butter
1 TBSP vanilla
Sugar crystals and sprinkles
1. Melt chocolate chips in a bowl in the microwave or over a double broiler
2. Beat butter and vanilla into chocolate. Refrigerate 1 hour
2. Coat hands with cocoa powder and roll 1 tbsp of mixture into a ball.
5. Roll truffle sin sprinkles.
6. Keep in an air tight container in fridge until serving.
5 Minute Fudge Wreath
1 pkg semi-sweet choc. Chips
1 pkg butterscotch chips
1 can sweetened condensed milk
1 tbsp vanilla
½ C walnuts
Red and green cherries
Plastic wrap
Round cake pan
1 Melt chocolate and butterscotch chips. In saucepan.
2. Stir in sweetened condensed milk and vanilla and remove
3. Add walnuts immediately!
4. Cover sweetened condensed milk can with plastic wrap. Put plastic wrap in the bottom of the cake pan.
Put the can in center of cake pan.
5. Spoon chocolate in the cake can around the can.
6. Decorate with cherries.
7. Chill at least 1 hour. Remove fudge wreath by hold pulling up on the plastic wrap. Serve on a platter, sliced very thinly.
* If it is a gift, you can add a decorative bow
Peanut Butter Balls
2 sticks butter
½ C crushed pecans
1box powdered sugar
12 oz jar crunchy peanut butter
1 ½ C graham cracker crumbs
1 C coconut, opt
1 tsp vanilla
½ block paraffin wax
1 12 oz pkg chocolate chips
1. Melt butter, stir in graham crackers, pecans, vanilla, coconut, sugar, PB. Mix Well
2. Roll into small balls, place on cookie sheet in freezer until firm.
3. Melt chocolate chips and paraffin wax in saucepan.
4. With a toothpick, dip balls in chocolate and place on wax paper to set.
5. Store in air tight container.
Kris’s Kisses
2 large eggs, whites ONLY
1/8 tsp apple cider vinegar
½ tsp vanilla
½ tsp almond extract
½ C sugar
½ c mini chocolate chips (regular or colored)
Christmas or decorative sprinkles
Pastry bag with assorted tips. Or you can use a baggie and snip the corner with scissors.
1. Position racks in oven to divide in thirds. Turn oven to 250 degrees
2. Line 2 baking sheets with foil.
3. Beat egg whites, vinegar, extracts in a large bowl (to form peaks when beater is lifted)
4. On high, gradually add in sugar. Should be white and glossy.
5. FOLD in chips. DO NOT stir.
6. Pipe mounds ¾ inches apart.
7. Sprinkle with décor.
8. Bake 3-3 ¼ hours until crisp all the way through. Cool sheet then peel off of foil.
10 Store in airtight container for up to 2 months!
Peppermint Cream Brownie
* 3 parts- Make Ganache first!
1 pkg supreme brownie mix
¼ c water
1/3 C vegetable oil
2 eggs
1. Line 13x9 pan with foil and grease. Bake “fudge” brownies in a 13x9 pan as directed
2. Remove brownies by the foil and let cool.
3. Cut 3 equal rectangles and set aside.
Peppermint Cream filling:
½ C heavy whipping cream
½ pkg cream cheese, softened
¼ C powdered sugar
½ tsp peppermint extract
1. Beat whipping cream on high until forms soft peaks. Set aside.
2.In another bowl, beat rest of ingredients until smooth.
3. FOLD in whipped cream.
*You can do this as the brownies are baking
Dark Chocolate Ganache
¼ C heavy whipping cream
½ C chocolate chips( semi, milk, or dark)
1. Heat whipping cream in saucepan until hot, NOT boiling!
2. Remove and stir in chocolate chips until melted.
3. Let Stand at room temp for 1 hour
To assemble:
1. Put one brownie rectangle on serving platter.
2. Spread with ½ of the peppermint cream.
3. Add the 2nd brownie rectangle. Spread with ganache
4. Add the last brownie rectangle and spread with peppermint cream.
5. Store in fridge, uncovered until serving.
6. You can use this as your birthday cake for Jesus!
* Store remaining in airtight container
St. Nick Bars
1 stick unsalted butter
1 ½ C finely crushed grahams (about 21 squares)
1 14 oz can sweetened condensed milk
1 C (6oz) chocolate chips
1 ½ C coconut
¾ cashew nuts
½ C holiday colored Chocolate bits
1. Line 13x9 pan with foil(fold over the edges)
2. Melt butter in the pan in the oven for 3-5 minutes. Coat the bottom of pan with the butter
3. Sprinkle graham crumbs on the bottom of pan.
4. Top with chips, coconut, nuts, and baking bits. Press down gently to set.
5. Bake 25-30 minutes at 350 degrees, edges are slightly browned.
6. Cool in pan. Lift out of pan, and cut into squares.
7. Store in airtight container up to 2 weeks, can be frozen up to 3 months!
Chocolate-Peppermint Candy Cupcakes
Chocolate or red velvet cake mix
1 pkg white chocolate chips
½ C crushed peppermint candy canes
Vanilla Buttercream Frosting
1. Make cake batter as directed and fill cupcake baking cups. 2/3 full
2. Bake 18 minutes/ 350 degrees
3. Remove from oven and pan and let cool.
3. Melt chocolate chips in microwave or in saucepan.
4. Line a cookie/baking sheet with foil. Spread mixture on foil and sprinkle with chopped candy canes.
5. Chill 30 minutes., remove and chop
6. Spread cupcakes with frosting and sprinkle chocolate peppermint candy on top.
Homemade Hershey's Hot Cocoa (one serving and six servings)
* one serving
2 TBSP sugar
2 TBSP Hershey's Cocoa dash of salt
1 C milk
1/4 tsp vanilla extract
1. Mix dry ingredients in a mug.
2. Heat milk in microwave on high 1- 1 1/2 minutes, or until hot.
3. Gradually add milk to cocoa mix, stir well. Stir in vanilla.
*6 servings
1/2 C sugar
1/4 C Hershey's Cocoa
dash of salt
1/3 C hot water
4 C milk 3/4 tsp vanilla
1. Mix sugar, cocoa, and salt in saucepan, stir in water.
2. Cook and stir over medium heat until mixture boils. boil and stir 2 minutes.
3. Stir in milk and heat, DO NOT BOIL!.
4. Remove from heat and add vanilla.
Oreo Truffles
1 bag of Oreo cookies(I like the Chocolate cream in the middle)
1 8 oz block of cream cheese- ROOM TEMP!!
1 block parrafin wax (canning aisle, near the jell-o also)
1 package chocolate chips
1. Crush cookies in the food processor until fine textured
2. Add cream cheese to food processor and mix together
3. Form into small balls and set on wax paper
4. Melt chocolate chips and wax together.
5. With a toothpick, dip the balls in the chocolate, let excess drip, then set on wax paper to harden.
Gingerbread Boys/Semi-Homemade:( In Pictures)
1 package gingerbread cookie mix
icing/frosting
gingerbread cookie cutter
flour
1. Make cookies as directed.
2. Let cool then ice as desired
* Cake frosting is softer and does not decorate with fine lines
Red Velvet Peppermint Cupcakes:( in Pictures)
(peppermint is optional!)
1 Box Red Velvet Cake Mix
1 tub Vanilla Icing
peppermints
decorative stickers
toothpicks
cupcake liners
1. Make cake mix as directed.
2. Spoon mixture into cupcake liners
3. Bake as directed, about 15-18 minutes
4. Let cool and spread with vanilla frosting/icing.
5. Crush peppermints and sprinkle on top of frosting/icing.
6. Put stickers on toothpick and stick on top of cupcake.
ENJOY!