Category Archives: Candy

December 4, 2013 · 5:48 am

Twelve Days of Christmas Cookies: Oreo Truffles

DAY 4: Oreo Truffles

Delicious truffles without all of the work. Three ingredients: Oreos (regular, not Doublestuff), cream cheese and dipping chocolate (plus any sprinkles or toppings you want to decorated them with). I know that these are “cheater” truffles, but sometimes that is all I have the energy for.

They are especially good if you use the Peppermint Oreos and top them with crushed candy canes:

For the chocolate haters in your house, try these with Golden Oreos and white chocolate. You don’t have chocolate haters in your house? Count your blessings. But still try the vanilla variety. Just dip them in good old-fashioned dark chocolate.

The insides of these truffles are simply made by mixing crushed Oreos with cream cheese. These are great for kids to help make. Better them with the messy hands than me!

RECIPE:

Oreo Truffles

Servings: 48
Print

36 Oreo cookies (Original, Peppermint or Golden Oreos)
1 pkg (8 oz) cream cheese, softened
About 1 lb dipping chocolate (dark, milk, or white chocolate)
Toppings (additional crushed Oreos, sprinkles, crushed candy canes, drizzled colored chocolate)

Finely crush Oreos (with the filling) in a food processor or by hand. Mix cream cheese and cookie crumbs until well blended.

Shape truffle filling into 48 (1-inch) balls. Refrigerate undipped truffle balls for 30-60 minutes for easier dipping (not necessary but helpful).

Melt dipping chocolate. Using a fork, dip truffles in the melted chocolate. Use a second fork to push the truffle onto waxed paper or parchment paper lined baking sheets. Sprinkle with crushed Oreos, candy canes or sprinkles while chocolate coating is still wet. **

Refrigerate until firm.

** NOTE: If you are piping contrasting colors of chocolate onto the truffles, do this AFTER the chocolate coating has hardened.

(Adapted from Kraft)

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November 30, 2011 · 5:13 am

Twelve Days of Christmas Cookies: Nanaimo Bars

DAY 6: Nanaimo Bars

Nanaimo is a little town on Vancouver Island in British Columbia, Canada. It is where my dear husband spent the first half of his childhood. These bars have a controversial history all their own, but Canadians are ever true to these bars originating in their little seaside town. More info and the recipe officially adopted by Nanaimo can be found on the Nanaimo city website.

These bars are definitely more like a candy than cookie. If you remember that before you take a great big bite, they will not seem so outrageously sweet. Think “double frosted fudge” not “brownie” and you will take appropriate nibbles that will keep your blood sugar in check.

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RECIPE:

Nanaimo Bars

Bottom Layer
½ cup butter (European style cultured)
¼ cup sugar
5 Tbs cocoa
1 egg beaten
1 tsp vanilla
1 ¼ cups graham cracker crumbs
½ cup finely chopped almonds
1 cup shredded coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in graham cracker crumbs, almonds and coconut. Press firmly into a buttered 8″ x 8″ pan.

Middle Layer
½ cup unsalted butter
2 Tbs plus 2 tsp cream
2 Tbs vanilla custard powder (Birds’ Custard Powder)
½ tsp vanilla
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Top Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbs unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over middle layer and chill in refrigerator until firm. Cut into small squares.

Recipe from the City of Nanaimo website

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November 29, 2011 · 5:14 am

Twelve Days of Christmas Cookies: Chocolate Covered Pretzels

DAY 5: Chocolate Covered Pretzels

It is usually the simplest treats that are my kids’ favorites. These chocolate covered pretzels definitely fall into that category. They are easy to make, and fun for kids to help with. Adding the sprinkles is a coveted job in our kitchen.

For easy dipping, pour melted chocolate into a tall narrow container, like a drinking glass, wide mouthed canning jar, or a Pyrex measuring cup. For easy cleanup, line your glass or jar with a Ziploc bag. Fold the top edge of the bag back over the lip of the glass. When you are done, just throw the bag away: no scrubbing chocolate out of the glass.

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RECIPE:

Chocolate Covered Pretzels

Pretzel Rods
Dipping chocolate: dark, white, and/or colored
Variety of sprinkles

Melt chocolates using a double boiler (or melt slowly in the microwave). For easy dipping, pour chocolate into a tall narrow container, like a drinking glass, wide mouthed canning jar, or a Pyrex measuring cup. (For easy cleanup, line your glass or jar with a Ziploc bag. Fold the top edge of the bag back over the lip of the cup) Use a spoon, if needed to coat about 2/3 of the pretzel rod with the chocolate.

Place dipped pretzel on a sheet of waxed paper. Drizzle with contrasting colors of chocolate, if desired (for easy drizzling, use a squeeze bottle, or a Ziploc bag with a hole poked in one corner). While chocolate is still wet, garnish with sprinkles. Let dry completely before storing.

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December 8, 2010 · 7:57 am

2010 Twelve (More) Days of Christmas Cookies Recap

Here is a recap of our Second Annual Twelve Days of Christmas Cookies. For me, I am off to the gym to try and burn off a few of these calories.

Happy Baking!

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DAY 1: Raspberry Crumb Bars

DAY 2: Pumpkin Snickerdoodles

DAY 3: Chocolate Nutella Cookies

DAY 4: Glazed Lemon Poppy Seed Cookies

DAY 5: Almond Macaroon Brownies

DAY 6: Trail Mix Cookies

DAY 7: Cream Cheese Cut-Out Cookies

DAY 8: Chocolate Revel Bars

DAY 9: Chocolate Peanut Butter Swirl Cookies

DAY 10: Caramel Pecan Bars

DAY 11: Turtle Pretzel Snaps

DAY 12: Coconut Macaroons

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December 6, 2010 · 9:23 pm

Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar, and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

Coconut Macaroons

Servings: 4 dozen
Print

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
¼ tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar, and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies

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TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

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December 5, 2010 · 9:14 pm

Twelve (More) Days of Christmas Cookies: Turtle Pretzel Snaps

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DAY 11: Technically, these are a candy, not a cookie, but they still make a great addition to any holiday cookie tray. Sweet & salty; crunch & chewy. A great combination of tastes and textures.

These candies are a simple, fun alternative to traditional Turtle Candies. They are also an easy treat to make with kids. They can do almost all of the work themselves.

The base of these treats is a Pretzel Snap: the square criss-crossed shaped pretzels that look kind of like a window pane. Place the pretzels in a single layer on a lined baking sheet. You can use a Silpat, parchment paper or foil to line the pan. Top each pretzel with half of a caramel. Instead of a caramel, you can also use a Rolo candy. I prefer the flavor of the plain caramel, topped with a bittersweet chocolate chip. Using plain caramels also allows me to make some “chocolate free” candies for Little A. But the Rolos do save you one step.

Bake the caramel topped pretzels for about 5-7 minutes, until caramels (or Rolos) are soft. Remove from oven and immediately top with a chocolate chip. I like the Ghirardelli bittersweet chips, for both the flavor and the fact that they are slightly bigger than normal semi-sweet chocolate chips. (If you are using Rolos, you don’t need to use any chocolate chips) The chocolate will melt by the time you have finished putting one on each caramel. Press one M&M or toasted pecan half into the soft chocolate. Let candies cool completely before moving from baking sheet.

RECIPE:

Turtle Pretzel Snaps

Pretzel Snaps (criss-cross shaped)
Caramels or Rolos
Chocolate chips (if using plain caramels); I like the larger Ghirardelli bittersweet chips
Peanut M&Ms
Whole Pecans, toasted (optional)

Preheat oven to 350°F.

Lay pretzel snaps in a single layer on a baking sheet lined with a Silpat, parchment paper or foil. Cut caramels in half and place one half on each pretzel (Alternately, top each pretzel with a Rolo candy). Bake for 5-7 minutes, or until caramels are soft. Remove from oven and immediately top each caramel with one chocolate chip (omit chocolate chips when using Rolos). When chocolate is soft, press an M&M or pecan half into the chocolate. Let chocolate harden before moving to a serving plate.

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