Yum Yum!

Sunday, December 11, 2011

Holiday Truffles


These are the last of the treats I made for the goody plates. They were ridiculously easy and a nice chocolate addition to the plates. I got this recipe from a Taste of Home holiday cooking magazine.

Holiday Truffles
3 C semisweet chocolate chips
1 can sweetened condensed milk
1 tablespoon vanilla
Finely chopped toasted nuts, flaked coconut, baking cocoa, or sprinkles

1. In a large microwave safe bowl combine chips and milk. Microwaves 1 1/2 minutes, stir, then microwave 1 1/2 more minutes. Stir in vanilla. Chill for three hours, or until firm.

2. Shape into 1 inch balls; roll in topping of your choice. Chill one hour, until firm. Store at room temperature or in fridge.

Saturday, December 10, 2011

Cookies with Peppermint Kisses


I had to include these on the goody plates, they are so soft! These are a version of a family favorite, which are actually called Candy Cane Cookies and you shape them like candy canes. I just like to add the peppermint kisses cause I think they add a fun flavor.

Candy Cane Cookie
1/2 C soft butter
1/2 C shortening
1 C powdered sugar
1 1/2 tsp almond extract
1 egg
1 tsp vanilla
2 1/2 C flour
1 tsp salt
Peppermint Kisses

Combine everything except the flour and salt and Kisses. Beat well, then slowly add the flour and salt. Roll into balls and place a Kiss in the center. Bake 9 minutes at 375.

Friday, December 9, 2011

Cinnamon Almond Brittle


I thought this recipe sounded fun and a little different so I wanted to make it for my goody plates. I did enjoy the flavor, but they had a very sticky/chewy texture that I wasn't as crazy about. I wish they had been a bit crunchier.

Cinnamon Almond Brittle
1 C sugar
1 C light corn syrup
1 C sliced almonds
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla
1 T butter
1 tsp baking soda

1. Line a large baking sheet with foil and coat with nonstick cooking spray; set aside.
2. In a large microwaves safe bowl, combine sugar, corn syrup, almonds and salt. Microwave on high for 6 minutes, stirring every 2 minutes and scraping sides and bottom of bowl. Bowl will get hot so be careful.
3. Add the cinnamon, vanilla and butter. Microwave 3 minutes more, stopping to stir half way through.
4. Stir in baking soda (mixture will become foamy). Carefully pour mixture onto prepared baking sheet and spread candy to 1/4 inch thickness. Cool completely and break into pieces.

Thursday, December 8, 2011

Chocolate Covered Brownies

Here is another yummy treat I made for my goody plates. I got this idea from a magazine, and it was pretty simple. I just made brownies (I went the easy route and used a box mix), then I let them cool, cut them, and then froze them. Then I melted chocolate and dipped the brownies. I wrapped them in foil because I thought it was cute how the magazine did it. This is my kind of chocolate yumminess!

Wednesday, December 7, 2011

Peanut Butter Fudge


I love this recipe! It is so fast and easy and it tastes great. I'm a peanut butter lover though, so anything with pb makes me happy! It reminds me of the middle of a Reese's Peanut Butter Cup.

Easy Peanut Butter Fudge
1 C peanut butter
3/4 C butter
1 tsp vanilla
3 1/2 C powdered sugar

Microwave the peanut butter and butter in a large bowl for 2 minutes. Stir, then microwave about 1 1/2 more minutes. Add vanilla and powdered sugar, stir well (a wooden spoon will makes this easier). Pour mixture into an 8x8 pan that has been buttered and lined with wax paper. Place a second sheet of wax paper on top and press/smooth the peanut butter mixture. Refrigerate until cool and cut into 1 inch pieces.

Monday, December 5, 2011

Chocolate Raspberry Crumb Bars


This is the second treat I made for the goody plates. These are one of my most favorite treats at Christmas time (the other is fudge nut pie)! So I was very excited to make them. My mom has been baking them forever and I always look forward to them. This was actually the first time I've ever made them. I especially love to eat them frozen!

Chocolate Raspberry Crumb Bars
1 C butter
2 C flour
1/2 C brown sugar
1/2 tsp salt
2 C chocolate chips
1 can sweetened condensed milk
1/2 C chopped walnuts
1/3 C raspberry jam

Preheat oven to 350. Beat butter until creamy. Add flour, sugar and salt. Press 1 3/4 C of the mixture into the bottom of a 13x9 pan. Bake for 10-12 minutes. In a pot, heat and stir the condensed milk and 1 C chocolate chips. Spread chocolate mixture over hot crust. Sprinkle nuts on top of chocolate. Sprinkle the remaining crumb mixture on top. Then drop teaspoonfuls of the jam on top. Finish by sprinkling the remaining chocolate chips. Bake for 25-30 minutes.

Sunday, December 4, 2011

Pistachio Pudding Sugar Cookies

I'm very excited because this week I'm putting together some goody trays to share with some of Travis' coworkers. Let the baking begin!

First up, is a recipe from a Taste of Home Cookie magazine. The are called pudding sugar cookies and you can use any kind of instant pudding mix for flavor. I decided to get crazy and go with pistachio. I love pistachio pudding and they were a fun and festive green!

These cookies turned out soft and moist. They will make an awesome addition to the platters!

Pudding Sugar Cookies
1 C softened butter
1 C veggie oil
1 C sugar
1 C powdered sugar
2 eggs
1 tsp vanilla
1 package instant pudding
4 C flour
1 tsp cream of tartar
1 tsp baking soda

Cream the butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix. In another bowl, combine flour, cream of tartar and baking soda. Slowly add flour mixture to the creamed mixture.
Drop on a cookie sheet 2 inches apart onto ungreased baking sheets. Bake at 350 for 12-14 minutes.