Cathedral Cookies

Beautiful stain glass effect, chewy chocolate delight!

Cathedral Cookies
1 c chocolate chips
2 Tbs softened butter
1 egg, beaten
3 c pastel mini marshmallows
1/2 c pecans or walnuts chopped, optional
1 c flaked coconut

In heavy saucepan, melt chocolate chips and butter over low.  Remove  a couple Tbs of choc and stir into another bowl with egg, mix well and add back to chocolate on stove.
Cook and stir over low heat 2 minutes. Pour into bowl, let cool 15 minutes, stirring twice.
Add marshmallows and nuts. Chill 30 minutes.
Place on sheet of wax paper and form into a roll. Place on another sheet of wax paper covered with coconut, roll cookie until coated, seal in wax paper and freeze 4 hours.
Slice 1/2 in, store in airtight container in fridge.

NO Time for Gingerbread Caramel Cabin

 Love the idea of the gingerbread centerpiece but don't have the time or the patience? Here is an easy alternative.

Needed materials
caramels
cookies or graham crackers
frosting- home made or store bought
sugar cones for ice cream
sprinkles
assorted candies/decorations

HomeTalk generously gave away some party supplies  to throw a party for friends! The package included a beautiful bell choche from Wayfair, perfect for a centerpiece showcasing edible winter bliss!

On a small piece of wax paper- this helps with transport- "glue" with frosting the  unwrapped caramels. Continue to build, cut caramels in half when you get to the roof.

 I used some fig cookies for the roof, you can use grahams or whatever is handy and the right size for your cabin.

 Use green frosting for the trees, sprinkle with snowflakes, glitter or any cake decorations you like

I used a good smathering of frosting to anchor everything in place and topped it with more sprinkles and a small bit of blue sanding sugar.

There you have an easy centerpiece! So easy even the kids can make them!

Mocha Truffles

2 (12 oz) pkg semisweet chocolate chips
1 (8oz) pkg cream cheese, softened
3 Tbs instant coffee granuals
2 tsp water
1 pound chocolate almond bark


In microwave or over a double boiler melt chocolate chips, add cream cheese, coffee, and water. Mix well and chill mixture until firm enough to shape. Form 1 inch balls and chill again for 1 hour. Melt chocolate in double boiler and dip truffles a few at a time leaving others to remain chilled. Let set up on wax paper. Drizzle other chocolate, sprinkles, or coffee over top (opt).

Peanut Butter Snowballs

2 c powdered sugar
1 c creamy peanut butter
6 Tbs softened butter
1 pound white or milk chocolate almond bark 

Combine sugar, peanut butter and butter, mix well and form into 1 inch balls. Place on wax paper and chill until firm. Meanwhile melt almond bark over a double boiler, dip peanut butter balls in a few at a time keeping remaining ones chilled. Let set on wax paper.

Double Chocolate Cherries

Drain 1 10 oz jar of maraschino cherries with stems over a colander for one hour. Then place on paper towels to finish drying.
 Fondant
3 Tbs butter, softened
2 Tbs light corn syrup
1 oz unsweetened chocolate melted or 1 tsp cocoa
2 tsp half and half, milk or cream
2 c powdered sugar
Cream butter, corn syrup, chocolate and half and half until smooth.
Add powdered sugar, mix in and then knead until smooth. Shape a spoon full (about 1/24 of mixture) around cherry and place on wax paper. When cherries are covered refrigerate 1-2 hours.
Dipping
When ready to dip, chop 1 pound of almond bark  or use 2 bags of Wilton candy melts  and melt over double boiler or in microwave, Dip cherries and return to wax paper, let set, drizzle with extra chocolate.
Tip- reserve cherry juice and add to hot cocoa.

Pumpkin Fudge

1 c chopped walnuts
1 1/2 c white sugar
1 1/2 c brown sugar
3/4 c butter, cut into pieces
2/3 c evaporated milk- this is not a full can, do not use sweetened condensed milk
2/3 c canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
2 c (1- 12 oz bag) white chocolate chips
1-  7 oz jar marshmallow creme
1 1/2 tsp vanilla extract

Line 13x9 pan with foil and spray or butter foil. Leave  foil overhang on short sides of pan for easy removal.
In heavy saucepot heat sugar, brown sugar, ev milk, pumpkin, butter and spices. Bring to full boil, stirring constantly until fudge reaches 234 to 240 degrees on a candy thermometer, this will take approx 12 minutes.
Remove from heat and quickly stir in white chocolate, marshmallow cream, nuts and extract until smooth. Pour into pan, you may top with extra nuts if you like. Cool completely, remove foil and cut into pieces, Store covered in fridge or freezer.

Home Made Butterfinger Bars

 Oh My! You can make your own Butterfinger with only....3 ingredients!  And I promise you wont be disappointed! In fact go ahead and get ingredients for the second batch.
   You will need ( for one batch)

16 oz candy corn
16 oz peanut butter
chocolate for coating (you can use chocolate chips or almond bark)

 Melt the candy corn in the microwave stirring every minute. My microwave is small and not too powerful, it took approx 4 min.

 Stir in peanut butter and press into 8X8 sprayed pan. Let cool completely.

 Slice into bars and melt chocolate in double boiler or microwave, I always get better results in a double boiler on a very low temp.
Spread chocolate over bars and let set.

 That is it!

Peanut Butter Fudge

Peanut Butter Fudge
Addiction level- 10

Nope you cannot eat just one piece.

2 c sugar
1/2 c milk
1 1/3 c peanut butter, smooth or chunky
1 7 oz jar marshmallow creme

In large saucepan bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and mm creme, mix well and pour into a well buttered 8 inch pan. Chill until set and cut into pieces.

So easy! So good!

Peanut Butter and Jelly Cups

 You will need
Chocolate for melting, milk, dark or white
small paintbrush
silicone muffin cups, I used the small size,  you may use candy molds or regular muffin tins*
peanut butter
milk
jelly, any flavor

Melt your chocolate over a double boiler
lightly spray mini muffin cups
place melted chocolate in each cup and paint up the sides for an even coat, this will take two to three layers, let each layer of chocolate set up in fridge before adding another
When cups are hardened and have no thin spots
Add  a small amount of jelly in bottom of each and a dollop of peanut butter, you may thin you peanut butter with a little milk, this is optional
Cover and seal with more chocolate , return to fridge until set. remove from molds.

 * silicone muffin cups are available in most kitchen stores, and anywhere Wilton cake decorating materials are sold
I highly recommend them, not only for this project but general baking.

Candy Bacon and Eggs

Here is a quick and easy treat to make for the kids or have them make themselves.

Melt white chocolate candy melts (Wilton) over a double boiler, you can melt in the microwave, I prefer a double boiler because it melts smoother and stays at a constant temperature. 

On waxed paper, lay two pretzel sticks side by side, place a spoonful of chocolate on top and place a yellow m&m in the middle. Let set, about 1 hour.

Saltine Toffee Bars

4 oz saltine crackers
1 c butter
1 c dark brown sugar
2 c semi sweet chocolate chips
3/4 c chopped pecans or walnuts

Preheat oven to 450. Line a cookie sheet with crackers in a single layer. In a saucepan combine butter and brown sugar, boil 3 minutes and immediately pour over crackers. Bake at 450 for  5 minutes.

Sprinkle chocolate chips over and let sit for 5 min. spread melted chips evenly over cracker mixture and top with nuts, cool completely and break into pieces. Store in airtight container.

Marshmallow Snow Men

Place 3 large marshmallows on a skewer (approx 24 skewers)

Melt 1 pound of white chocolate over a double boiler

coat marshmallows with chocolate, place mini chocolate chips for eyes, for a nose use a caramel bit or a mini orange m&m.
 Use fruit roll ups for scarves, melted chocolate will keep decorations in place
.

tip: a great way to keep snowmen upright while the chocolate sets is to use a glass or plastic frog, inverted colander or cake pop stand. 

here is a photo of a glass frog

Double Decker Fudge

1 c peanut butter chips

1 c semi sweet chocolate chips

2 1/4 c sugar

1 7oz jar marshmallow creme

3/4 c evaporated milk

1/4 c butter

1 tsp vanilla

Separate chips into two bowls, Butter an 8"pan.Combine sugar, marshmallow creme, milk and butter, cook over med. heat until boiling, continue to boil 5 min, stirring constantly, you may get a little scorching effect, small brown spots may appear- this is ok, lower your heat a little and keep stirring! Remove from heat, stir in vanilla, pour half mix over chocolate chips and half over peanut butter. Quickly stir both until melted . Pour in peanut layer, top with chocolate, let set 2-3 hours before cutting. Store in airtight container or freeze.

This is a wonderful fudge, it is creamy and usually will not crystallize like some recipes will. You can sub different varieties of chips.

Cinnamon Popcorn

1 bag (8oz) of puffed popcorn*

1 c butter or margarine

1/2 c corn syrup

1 pkg (9oz) red hots

Place popcorn in very large bowl, set aside. Bring to a boil over med. heat, butter, syrup and red hots. Boil 5 min, stirring occasionally. Pour over popcorn, stir to coat evenly. Place onto two greased cookie sheets and bake for 1 hour at 250 degrees  stirring every 15 minutes. Spread on wax paper to cool, break apart.

* you  can find puffed popcorn in your chip aisle, this works best. You can pop regular popcorn and use it, make sure you remove all unpopped kernels,but  I think you will have better results if you use the store bought puffs.

Fantasy Fudge

This is the recipe you will find on the back of marshmallow creme jars.

1 1/2 sticks margarine

3 c sugar

2/3 c evaporated milk

1 pkg chocolate chips

1 7 oz jar marshmallow creme

1 c walnuts (opt)

1 tsp vanilla

Mix margarine, sugar and milk in heavy 3 qt pan. Bring to full boil, stirring constantly, boil 5 minutes or until candy thermometer reaches 234 degrees. Remove from heat and stir in remaining ingredients until chocolate is melted. Pour into greased pan, 9x9 for thick fudge or 9x13 for smaller pieces. cool until room temp  makes 3 lbs
Tips if you are not using a candy thermometer be sure and boil a full 5 min. Fudge can be cut into 1/2 lb bars, wrapped in plastic wrap with a bow and given as a great hostess gift. Freezes well, I freeze in single layers with wax paper in between and pieces can be taken out as needed.

Easy Red Velvet Truffles

Prepare 1 box Red Velvet cake mix according to package directions.

cool completely, crumble entire cake into bowl

Mix with 1 can cream cheese frosting

Form into truffle size balls and chill 3 hours

Melt one package almond bark (chocolate or white)

dip truffles into chocolate to coat completely, let set on wax paper.

Microwave Peanut Brittle

 Microwave

do not double

 Grease 9X13 or 10X15 cookie sheet well, set aside .

Use 2 qt glass casserole dish.

  1 c sugar

  1/2 tsp salt

  1/2 c white corn syrup

 Stir together cook on high 5 min, add 1 c roasted salted peanuts, cook on high 3 more minutes.

Quickly stir in 1 Tbs butter 1 tsp vanilla  1 tsp soda   caution-may spatter!

Spread on pan quickly, cool completely, break into pieces. Do not store in tupperware.

Classic

Grease 2- 9X13 pans well- set aside

2 c sugar

1 c corn syrup

1/2 c water

1/4 c butter

2 1/2 c peanuts

1 1/2 tsp baking soda-sifted

 Butter sides of 3 qt saucepan. combine sugar,syrup water and butter, cook over med high heat until 275 (soft crack stage) stirring occasionally, try not to get on sides of pan.

Add nuts and continue to 295 degrees and syrup is clear and golden. Remove from heat and quickly stir in soda. Pour onto pans, let cool. break into pieces.

The best way to store is to line a cardboard box with wax paper and layer brittle in with more wax paper between.  

   this recipe from Better Homes and Gardens New Cook Book

Pralines

Microwave method

1 c whipping cream

1 lb. brown sugar

 microwave on high 13 min- times may vary according to your wattage should be golden and bubbly

add 3 Tbs butter

beat until shine begins to go away and mixture becomes cloudy

add 1 C pecans

Pour on wax paper into 1-3 in circles ( use the size you like)*

when set remove, wrap each in plastic wrap

  * it will help if you butter the wax paper and place it on top of newspaper as mixture is very hot!

Regular Method

1 1/2 c sugar

3/4 c brown sugar

1/2 c milk

1 tsp vanilla

6 Tbs butter

1 1/2 c pecans

Combine all ingredients except pecans into 3 qt saucepan and bring to soft ball stage (238-240), stirring constantly. Remove from heat and stir until mixture thickens and becomes less glossy (cloudy).

Add pecans (they should stay suspended in mixture), work quickly.

pour onto greased wax paper*see above - size is up to you, usually a 3 in praline is what is sold in stores.
Store individually wrapped in plastic wrap.

home made marshmallows

 These are a lot more work than going to the store to buy a bag, but I promise they are worth it. No marshmallow turns into a thick layer of foamy delight like these do atop your cocoa!

1 1/2 c cold water

4 envelopes unflavored gelatin (Knox or store brand)

3 c sugar

1 1/4 c light corn syrup                          

1/4 tsp salt

2 tsp vanilla

powdered sugar

Brush 9X13  or 10X15 pan with oil, set aside.the size of the pan will effect the thickness of marshmallows.I use a 10x15x2. Pour 3/4 c water in a large bowl, sprinkle with gelatin. Let stand until softened, about 5 min.

Place granulated sugar, 3/4 c water, corn syrup and salt in med saucepan and bring to boil over high heat. cook until 238-240 degrees, use candy thermometer

with mixer on low speed, using a whisk attachment (if you have one, regular will do) slowly add syrup to gelatin, continue to beat, gradually increasing speed of mixer until stiff peaks form. 30 minutes, yep, 30 minutes. Beat in vanilla and pour in prepared pan, let sit uncovered at room temp for at least 3 hours. Sprinkle powdered sugar onto counter and remove entire contents of pan. Using powdered sugar on all cut areas and on knife when needed, cut into squares, you can make them as small or large as you like, I usually get about 100 out of this recipe, big ones are great just remember they need to fit in your mug! Dust each on in enough powdered sugar so they wont stick, store in airtight container lined with wax paper between layers.