Tag Archives: candy

December 13, 2013 · 5:44 am

Fifth Annual Twelve Days of Christmas Cookies Round-up

Twelve more cookie and treats to help you celebrate this Christmas season.

As you whisk and sift and bake this year, be sure to look up from your bowls of flour and melted chocolate to appreciate the joy and wonder of the Christmas season. As we share and give our love to those around us (whether that is through cookies, gifts or service), may we also remember the gift of love given to each of us on that very first Christmas.

DAY 1: Scottish Shortbread

DAY 2: Chocolate Oatmeal Cookies

DAY 3: Raspberry Swirl Blondies

DAY 4: Oreo Truffles

DAY 5: Ninja-bread Men Cookies

DAY 6: Hot Cocoa Mix

DAY 7: Peppermint Swirl Marshmallows

DAY 8: Nutella Marbled Cheesecake Bars

DAY 9: Glazed Cranberry Orange Cookies

DAY 10: Rocky Road Cookies

DAY 11: Christmas Fortune Cookies

DAY 12: Peppermint Bark Snowflakes

For forty-eight more cookie and candy ideas, there are links below for the four previous years’ Christmas Cookies:

First Annual Twelve Days of Christmas Cookies (2009)

Second Annual Twelve Days of Christmas Cookies (2010)

Third Annual Twelve Days of Christmas Cookies (2011)

Fourth Annual Twelve Days of Christmas Cookies (2012)

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My best wishes to each of you for a faith filled Christmas season. May God be with you and your family.

Click the photo above or HERE for videos, music, cards and messages reminding us of the true meaning of Christmas, the gift of the Savior of the world, and how we can incorporate that meaning into our lives every day.

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December 12, 2013 · 5:45 am

Twelve Days of Christmas Cookies: Peppermint Bark Snowflakes

DAY 12: Peppermint Bark Snowflakes

Layers of dark and white chocolate with crushed candy canes. You can spread the bark into a large slab and then break apart when hardened. OR: Use a silicone mold to make fun individual Peppermint Bark Snowflakes.

The bottom chocolate layer in this mold ends up with a fun imprinted design.

Peppermint bark is simply layers of dark and white chocolate flavored with peppermint extract and sprinkled with crushed candy canes between the layers and on the top.

I like to use very finely crushed candy canes (the “dust” that you get when you crush them) in between the layers, and the more coarsely chopped candy canes on the top layer.

Let harden in the mold and pop them out for a fun treat. Or an easy, no-bake gift.

RECIPE:

Peppermint Bark Snowflakes

Servings: 12
Print

8-10 candy canes
8 oz dark melting chocolate
8 oz white melting chocolate
½ tsp peppermint extract, divided

Crush candy canes in a Ziploc bag or bowl. Reserve the larger pieces of crushed candy canes to use on the top of the peppermint bark.

In a microwave safe bowl, melt dark chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe chocolate into 12 silicone snowflake molds. Use a toothpick, if necessary to smooth chocolate into crevices of molds. Sprinkle top of melted dark chocolate with finely crushed candy canes. Let dark chocolate harden for about 20 minutes in the refrigerator before adding white layer.

In a microwave safe bowl, melt white chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe white chocolate over the dark chocolate. Use a toothpick to spread to the edges of the mold. Sprinkle with the more coarsely chopped candy cane pieces. Let bark harden completely. Pop out of molds and store at room temperature.

If you are not using molds, spread layers of dark and white chocolate onto a baking sheet lined with a silicone mat or non-stick foil. Let harden and break into large pieces.

Makes 12 snowflakes

NoEmptyChairs.me

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

NoEmptyChairs.me

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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