Peppermint Bark (holiday baking recipe #5)

I started this recipe as trying a new one based on williams-sonoma peppermint bark; which had two layers a chocolate later and a white chocolate layer.  I actually attempted this twice - the first time it was way too thick and impossible to cut.  Second time I made it - it just kept separating and I just kept the top white chocolate/pepperminty later to use - it was still really delicious!!  Here's the modified recipe!

1 1/2 bags of white chocolate chips
1 1/2 tsp. peppermint extract
Crushed candy canes

Prepare a 9x13" glass baking pan with foil, make sure they cover the sides too!  Spray foil with cooking spray.

Melt white chocolate chips in the microwave.  Careful to monitor this so you don't burn the chips, i think it takes about a minute to 90 seconds. Stir until smooth and add peppermint extract.  Mix well and smooth - pour immediately into the baking pan and top with crushed peppermint. Cool in the fridge to help it set up.  Cut and break apart as you would like.

Lemon Lover's Cookie (holiday baking #4)

This is my second non-chocolate recipe... and I'm not a big fan of lemon (in my cookies) but I have to say this one literally almost melts in your mouth.  It could be due to the amount of butter in it :)  - I have definitely been channeling my southerner with all this baking!! :)

• Cookie:
• 3/4 cup butter, softened
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon grated lemon peel
• 
  Lemon Frosting:
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon peel
• 
  optional garnish:
• Additional grated lemon peel, optional
• 
  
• In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
• 
  
• Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on silpat lined baking sheets.
• 
  
• Bake at 350° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely.
• 
  
• Frosting: In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

raspberry fudge (holiday baking #3 - one of my all time faves)

I really love making fudge and trying out different possibilities. One day I tried a new combination with dark chocolate and raspberry... this is one of the best combinations next to chocolate and peanut butter; which of course is my all-time favorite!  So through my experiment came one of my favorite fudge recipes, I hope you enjoy!

This time i just used semi-sweet rather than dark chocolate - still amazing!

Raspberry Fudge (holiday baking #3)

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 jar Marshmallow creme
1 1/2 tsp. raspberry extract

Traditional method:

Prep a 9x13" glass baking dish by lining it with foil. Spray with cooking spray (like pam or crisco spray). Set aside.

Melt butter in a nonstick heavy 2 1/2 quart saucepan, add in sugar and evaporated milk. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme once completely mixed in add raspberry extract and stir in well.  Pour into the 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Cherry-Almond Balls (holiday baking recipe #2)

Chocolate could literally be my life... along with potatoes just not together (unless you are talking about chocolate dipped potato chips - so odd but so good!)  However, I do realize that not everyone shares my love of chocolate so i always try to find a few recipes that don't have chocolate in them... here's the first one!

Cherry-Almond Balls (holiday baking recipe #2)

3/4 c. butter, softened

1/3 c. confectioners' sugar

1 tsp. vanilla

2 c. all-purpose flour (I typically use unbleached - it's a smidge better for you than that bleached stuff)

1/4 tsp. salt

1/2 c. chopped almonds

1 c. chopped dried cherries

In a small bowl, cream butter and sugar until light and fluffy.  Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.

Roll into 1 1/2" balls and place on a baking sheet (it says greased but I prefer to use a silpat - these things are amazing and well worth the money)! Bake at 325 degrees for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

Chocolate Snowballs (holiday baking recipe #1)

The day of baking has begun!  I'm so excited... I look forward to this weekend the entire year because I have a reason to bake so many different things and then give it virtually all away!! :)

First recipe:

Chocolate Snowballs

3/4 c. butter, softened
3/4 c. packed brown sugar
1 egg
1/4 c. milk
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Confectioners' sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.

Shape dough into 1" balls; place 2" apart on ungreased baking sheets (i still use a silpat). Bake at 350 degrees for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Yield: 6 dozen

Enjoy! :)

Caramels

There is a very good chance I am going to make a batch of these tomorrow, as a study break.  I have so much homework to do for the last push of this semester and honestly have NO desire or motivation to do any of it.  I think it's cause i really didn't like my classes this semester - they were very disjointed.  Anyway... these are wonderful treats.  I made quite a few batches of these last year and gave them out to many people - a big hit!

2 c. sugar
1/2 c. butter or margarine
2 c. whipping cream
3/4 c. light corn syrup

grease bottom and sides of an 8" square glass baking dish with butter (make sure this is done very well - this is sticky stuff).

In a large saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245 degrees or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds it shape until pressed.

Immediately spread caramel mixture in baking dish and cool for about 2 hours.

cut into 1 inch squares. wrap candies individually in waxed paper or plastic wrap. store in tightly covered container.

high altitude (3500 - 6500 ft) adjustment:
boil over medium heat about 15 minutes, stirring frequently, until candy thermometer reads 240 degrees F.

coconut graham bars

I made these little wonders for a thanksgiving gathering - they are very rich and doesn't take much to get the flavor and enjoy!

2 c. graham cracker crumbs
1/2 c of surgar
1/2 c. butter (melted)
2 c. flaked coconut
1 can (14 oz) of sweetened condensed milk

Topping
1 1/2 c packed brown sugar
6 TBSP heavy whipping cream
1/4 c. butter, cubed
3/4 c semisweet chocolate chips

Spray with Pam (or cooking spray) a 9x13 inch pan, bottoms and sides.

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9x13" baking pan. Bake at 350 degrees for 8-10 minutes or until lightly browned.

combine the coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack.

In a large saucepan, combine the brown sugar, cream and butter.  Bring to a boil over a medium heat, stirring constantly. Boil for 1 minutes. REmove from the heat; stir in chocolate chips until melted. Spread over coconut layer.  Chill before cutting.  (once it was cooled I placed in the refrigerator for a few hours - it sets up really nice to be able to cut and get out of the pan!

Enjoy, they are really yummy but very very sweet!