I did a lot of baking for my holiday party and everything turned out really well. There were a lot of things that I was hoping to try, but didn’t get around to it–oh well, we were still up to our ears in sweet!
Peanut Butter Blossoms (source: Hershey’s kisses bag)
- 48 Hershey’s kisses
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Peppermint Brownie Bites (source: Joelen’s Culinary Adventures)
1 pkg boxed brownie mix
1/2 cup canola oil
1/2 cup Andes Peppermint Chips **I used Ghiradelli peppermint bark because I couldn’t find the baking chips
Preheat oven to 350 degrees.
In a large bowl, combine brownie mix, oil and 2 eggs.
Pour about 1 tablespoon of brownie batter in each well of a mini muffin pan.
Bake mini muffin pan in preheated oven for 7 minutes.
Remove from oven – middles should be slightly soft and not completely set.
Using a spoon or tart shaper, press the middles of each mini brownie to create a well.
Fill each well with peppermint chips.
My mom has been making these every Christmas since I was a kid—so good!
|1/2 cup butter
1 1/2 cups graham wafer crumbs
1 cup chopped walnuts
1 cup chocolate chips
1 1/2 cups flaked coconut
1 can sweetened condensed milk (Eagle Brand, 300ml)
Preheat oven to 350 degrees F. Melt butter in a 9 x 13 inch cake pan. Remove from oven, and spread the melted butter evenly over the bottom of the pan.
Sprinkle the graham wafer crumbs evenly over the melted butter.
Sprinkle walnuts over the graham wafer crumbs, then chocolate chips, then coconut.
Pour sweetened condensed milk evenly over top of the coconut.
Return to oven and bake for about 25 minutes, until lightly browned on top. Cut into small squares when cooled.
4 1/2 c. sugar
1 (12 fl. oz.) can evaporated milk
3 (12 oz.) pkgs. Baker’s real semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
3 c. chopped nuts
1 tsp. salt
1 tsp. vanilla
½ c. sugar
2/3 c. heavy whipping cream
¼ c. margarine/butter
1 t. instant coffee powder
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chipsDirections:
Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, 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. Place on cutting board and cut into 36 squares.
3 cups powdered sugar
2 cups crunchy peanut butter
1 tsp vanillaAdd in 4 cups Rice Krispies cerealUse your hands to mix the mixture together well and roll into small balls on a wax paper lined tray. Refridgerate overnight.
For the chocolate coating….
2 bags semi sweet chocolate chips
1/2 block of parafin wax
Melt together in a double boiler and dip the balls into the mixture.
This makes about 10 dozen balls and they freeze great!
Oreo Truffles (source: my friend Elise)
1 pkg. (13 sleeves) Oreo cookies–process in food processor until fine
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Baker’s Semi-Sweet Baking Chocolate, melted
1/2 lb. white chocolate
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
Dip balls in melted chocolate ; place on waxed paper-covered baking sheet.
Refrigerate 1 hour or until firm. Drizzle with melted white chocolate. Store any leftover truffles in tightly covered container in refrigerator.
Yield: 42 Truffles.