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Peanut Butter Fudge

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Who could forget the fudge???
Peanut Butter Fudge

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Yield: 64 1-inch pieces

Only 4 ingredients and 4 minutes in the microwave to make this addicting fudge. Doesn’t get better than that!

  • 1 cup unsalted butter, plus additional for greasing pan
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 16 ounces (1 lb or about 3 3/4 to 4 cups) powdered sugar, unsifted

Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners’ sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice “dough” forms.

Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.

Source: Barely adapted from Annie’s Eats, originally from Alton Brown, via The Food Network

Notes6690728071_d51dd2ee65

Be careful when measuring the powdered sugar. 16 ounces (or 1 lb) of powdered sugar is equal to 3 3/4 to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.

Peppermint Mocha Muddy Buddies

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Peppermint Mocha Muddy Buddies | Puppy Chow

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 18 servings

Serving Size: 1/2 cup

A holiday version of your favorite chocolaty Chex mix snack.

  • 9 cups Rice or Corn Chex cereal (or a combination of both)
  • 1 cup semisweet chocolate chips
  • 1/4 cup peanut butter
  • 1/4 cup butter
  • 1 to 2 teaspoons espresso powder
  • 1 1/2 cups powdered sugar
  • 1/2 to 3/4 cup Andes Peppermint Crunch Baking Chips (or chopped candy canes)

Measure the cereal into a very large bowl; set aside.

Using a 1-quart microwavable bowl, melt the chocolate chips, peanut butter and butter (uncovered) for 1 minute. Carefully remove from the microwave and stir. If more time is needed, microwave for another 30 seconds and stir until smooth. Remove from the microwave and stir in the espresso powder.

Pour the melted chocolate mixture over the cereal. Use a large wooden spoon to gently mix the cereal so it is evenly coated with the chocolate.

Line a large sheet or two of wax paper on a counter or table top. Transfer half of the chocolate coated cereal into a 1-gallon plastic zipper bag. Pour in 3/4 cup of the powdered sugar and half of the peppermint crunch baking chips. Seal the bag, allowing air to remain, and shake to coat the cereal. Spread on the wax paper to cool. Repeat with the remaining cereal, powdered sugar and baking chips using the same bag.

Once completely cooled, store in an air-tight container in the refrigerator (or just eat it!) 🙂

Source

 

Candy Cane Cocoa

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Well I’ve posted lots of cookies, and little DIY crafts….but now it’s time to think of that drink you’ll be sipping while sitting back and enjoying some quiet time.

Candy-Cane-Cocoa1

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 4
“Milk is heated with semisweet chocolate and crushed candy canes. Then each mug is garnished with whipped cream and a small candy cane.”
INGREDIENTS:
4 cups milk
3 (1 ounce) squares semisweet
chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes
DIRECTIONS:
1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 12/11/2014

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Chocolate Peppermint Crunch Cookies

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Peppermint-Crunch-Chocolate-Cookies-Title

 

Chocolate Peppermint Crunch Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 3 dozen cookies

Serving Size: 1-2 cookies

Chocolate pudding cookies speckled with Andes Peppermint Crunch baking chips throughout. Easy and quick to whip up for your holiday baking!

  • 2 1/4 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 (3.4 oz.) package Chocolate Fudge pudding mix
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup Andes Peppermint Crunch Baking Chips

Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt with a whisk; set aside. In a large mixing bowl, beat together the butter and sugars until creamy, about 1 minute on high speed. Add the pudding mix and then beat in the eggs one at a time. Stir in the vanilla extract and continue to mix until fully combined.

Gradually add the dry ingredients to the wet ingredients until just combined. Gently stir in the peppermint crunch baking chips until evenly distributed through the dough.

Using a medium cookie scoop or a regular spoon, form into 1 1/2 Tablespoons sized dough balls and place on cookie sheets. Bake for 10 minutes.

Remove from the oven and allow to cool on baking sheets for 5 minutes before removing. Store airtight for up to 5 days.

Recipe Source: Table for Two

 

Candy Cane Biscotti

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Candy Cane Biscotti

Yield: About 4 dozen

Candy cane smothered cookies for your holiday cup of coffee!

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2/3 cup finely crushed peppermint candy canes
  • 14 ounces fine quality white chocolate, melted
  • extra crushed candy canes to sprinkle on top

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.

Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9- x 1 1/2-inch round log. Place logs 3 inches apart onto parchment-lined baking sheet.

Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.

Cut each log diagonally into 1/2-inch slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.

Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.

Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.

Source: Culinary in the Desert

 

oooh what a cool idea!

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With just a bit of imagination, baking and decorating, you could have some really cute and edible presents! And you could get the kids to help! Also if you think about it, and use a mug for the base of your bouquet, than… it’s cookies with a cup, you could add in some hot chocolate, a small packet of coffee or even a gift card for their favorite coffee place. Ideas are endless with this. Now to find some cookie cutters, and a few mugs! Yep! I think I know what I’m doing now! 😀

 

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Cookie Bouquet Projects Make Unique Gifts

Cookie bouquets make unique gifts that are becoming very popular these days. You have probably seen beautiful cookie baskets filled with cookies wrapped in colored cellophane or stunning cookie bouquet centerpieces with hand decorated cookies. Cookie bouquet gifts can be pretty expensive. The good news is that you can make your own amazing cookie bouquet for a fraction of the cost.

If you want to learn how to make cookie bouquets, the projects presented below will help you to make your own incredible edible bouquets within a couple of hours. Use ready-to-bake cookie dough or use your own favorite cookie recipe. You can find many great cookie recipes here.

You can make cookie bouquets for any occasion. Based upon the theme of your cookie bouquet, choose cookie cutters and a container. For example, for St. Valentine’s Day gifts use heart-shaped cookie cutters and a red decorative pail. For a Thanksgiving gift use a fall theme basket and cookie cutters shaped like pumpkins and autumn leaves. To save money, check your local dollar store for a variety of containers, ribbons, and shredded paper.

Surprise your friends and family with a terrific cookie bouquet gift!

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Fa la la la laaaaa it’s cookie time! YUM!

4 Comments

DIGITAL CAMERA

YUM Cookies!

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