Buttery, chocolaty, and a few almonds. Yum!
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 1/4 cups flour
2 cups (12 oz pkg) semi-sweet chocolate chips
1 can sweetened condensed milk
Sliced almonds
Heat oven to 350 degrees. Grease 13x9 inch baking pan.
In mixer bowl, beat butter and sugar until fluffy. Mix in flour. With lightly floured hands, press into prepared pan.
Bake 20 minutes or until lightly browned.
Meanwhile, melt chocolate ships with condensed milk in a saucepan over medium heat. Stir constantly until chips are melted and mixture is smooth.
Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly.
Refrigerate at least 3 hours or until firm. Cut into bars.
Tips and Hints:
*If you like an extra almond flavor, you can mix 1/2 tsp almond extract into the chocolate layer before pouring over the shortbread.
*This makes a thick, soft shortbread cookie, with an equal layer of fudge.
*You can substitute milk chocolate chips for the semi-sweet for a sweeter fudge flavor.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Sunday, February 9, 2014
Peppermint White Chocolate Fudge
Lightly peppermint flavored, and very pretty, this is one of my husband's favorite Christmas treats.
1/4 cup butter
4 cups mini marshmallows
1 cup heavy cream
2 cups sugar
3 cups white chocolate chips
1 tsp peppermint extract
Colored sprinkles
Line a 9x13" pan with foil or parchment paper.
In a saucepan simmer butter, marshmallows, cream, and sugar over medium heat. When smooth, stir in white chocolate chips and peppermint extract. Blend well. Spread in pan. Coat with sprinkles.
Cool completely, then cut into 1 inch squares.
Tips and Hints
*Use good quality white chocolate chips for a better texture and flavor.
*You can use mint extract for a more spearmint flavor or vanilla extract to vary the flavor of the fudge.
1/4 cup butter
4 cups mini marshmallows
1 cup heavy cream
2 cups sugar
3 cups white chocolate chips
1 tsp peppermint extract
Colored sprinkles
Line a 9x13" pan with foil or parchment paper.
In a saucepan simmer butter, marshmallows, cream, and sugar over medium heat. When smooth, stir in white chocolate chips and peppermint extract. Blend well. Spread in pan. Coat with sprinkles.
Cool completely, then cut into 1 inch squares.
Tips and Hints
*Use good quality white chocolate chips for a better texture and flavor.
*You can use mint extract for a more spearmint flavor or vanilla extract to vary the flavor of the fudge.
Chocolate Peanut Butter Truffles
These look really impressive, but are super easy to make!
1 pkg (8 oz) semi-sweet baking chocolate
1/2 cup peanut butter
1 tub (8 oz) frozen whipped topping, thawed
Coatings of your choice
Microwave chocolate in a large microwave-safe bowl on high for 2 minutes, or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted, microwaving in 30-second intervals as needed.
Stir in peanut butter until well blended. Gently stir in whipped topping until just blended.
Refrigerate 1 hour.
Scoop truffle mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in coating.
Store in refrigerator. Makes 3 dozen.
Tips and Hints:
*Do not over-mix the whipped topping. Stir just enough to incorporate it into the peanut butter mixture.
*After refrigerating, let mixture sit for about 5 minutes at room temperature. The softer mixture is easier to scoop.
*Suggested coatings: powdered sugar, chopped nuts, sweetened shredded coconut, finely crushed cookies, colored sprinkles, crushed Butterfinger bars. I used powdered sugar and Butterfingers.
*For extra peanut flavor, use chunky peanut butter and roll truffles in crushed peanuts.
1 pkg (8 oz) semi-sweet baking chocolate
1/2 cup peanut butter
1 tub (8 oz) frozen whipped topping, thawed
Coatings of your choice
Microwave chocolate in a large microwave-safe bowl on high for 2 minutes, or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted, microwaving in 30-second intervals as needed.
Stir in peanut butter until well blended. Gently stir in whipped topping until just blended.
Refrigerate 1 hour.
Scoop truffle mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in coating.
Store in refrigerator. Makes 3 dozen.
Tips and Hints:
*Do not over-mix the whipped topping. Stir just enough to incorporate it into the peanut butter mixture.
*After refrigerating, let mixture sit for about 5 minutes at room temperature. The softer mixture is easier to scoop.
*Suggested coatings: powdered sugar, chopped nuts, sweetened shredded coconut, finely crushed cookies, colored sprinkles, crushed Butterfinger bars. I used powdered sugar and Butterfingers.
*For extra peanut flavor, use chunky peanut butter and roll truffles in crushed peanuts.
Sunday, January 5, 2014
Cookie Crunch Fudge
Originally from Kraft Food and Family
Have I mentioned how much we like fudge? This one didn't turn out quite as I would have liked. I think next time I will double both layers so it's thicker. It was a little thinner than I thought it would be.
1 cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
3 chocolate chip cookies, chopped
1 tsp vanilla extract
1 cup white chocolate chips
Line 8" square pan with foil or parchment paper.
Microwave semi-sweet chocolate and 2/3 cup milk in medium microwavable bowl on medium (50% power) for 90 seconds, or until chocolate is almost melted. Stir until completely melted. If needed, heat in 30 second intervals until chocolate melts.
Add chopped cookies and vanilla. Mix well. Spread mixture on bottom of prepared pan.
In a clean microwave safe bowl, microwave white chocolate and remaining milk on medium for 90 seconds, or until almost melted. Stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours or until firm. Remove from pan and peel foil. Cut into 1" pieces.
Tips and Hints:
*You can melt the chocolate on the stove, but you risk scorching the chocolate.
*I made homemade chocolate chip cookies to put in this, but you can certainly use your favorite brand of packaged cookies. A crispier cookie works better and will hold its texture.
Have I mentioned how much we like fudge? This one didn't turn out quite as I would have liked. I think next time I will double both layers so it's thicker. It was a little thinner than I thought it would be.
1 cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
3 chocolate chip cookies, chopped
1 tsp vanilla extract
1 cup white chocolate chips
Line 8" square pan with foil or parchment paper.
Microwave semi-sweet chocolate and 2/3 cup milk in medium microwavable bowl on medium (50% power) for 90 seconds, or until chocolate is almost melted. Stir until completely melted. If needed, heat in 30 second intervals until chocolate melts.
Add chopped cookies and vanilla. Mix well. Spread mixture on bottom of prepared pan.
In a clean microwave safe bowl, microwave white chocolate and remaining milk on medium for 90 seconds, or until almost melted. Stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours or until firm. Remove from pan and peel foil. Cut into 1" pieces.
Tips and Hints:
*You can melt the chocolate on the stove, but you risk scorching the chocolate.
*I made homemade chocolate chip cookies to put in this, but you can certainly use your favorite brand of packaged cookies. A crispier cookie works better and will hold its texture.
Chocolate Peanut Butter Chip Fudge
More fudge! And chocolate and peanut butter!
2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips
Line 8 inch square pan with aluminum foil or parchment paper. In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla. Stir regularly to prevent scorching. When smooth and blended, remove from heat. Add peanut butter chips and stir just enough to distribute through mixture. Chips will not melt completely.
Spread mixture evenly in prepared pan. Chill at least two hours or until firm. Remove from pan and peel off foil or paper. Cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything. Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave. Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time. Once melted, follow the rest of the directions. You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.
2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips
Line 8 inch square pan with aluminum foil or parchment paper. In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla. Stir regularly to prevent scorching. When smooth and blended, remove from heat. Add peanut butter chips and stir just enough to distribute through mixture. Chips will not melt completely.
Spread mixture evenly in prepared pan. Chill at least two hours or until firm. Remove from pan and peel off foil or paper. Cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything. Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave. Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time. Once melted, follow the rest of the directions. You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.
Chocolate and Peppermint Fudge
I love making fudge. It makes a large amount. It makes people happy. And it's super easy. So we make lots and lots of fudge just about every year. The other great thing about fudge is that it's versitile. You can add peppermint and it tastes different. Change the semisweet chips to white chips and you get something different. AWESOME!
I normally make fudge with marshmallow creme, which makes a very fluffy candy. This year I experimented with some condensed milk fudges, which are denser and a little sweeter.
2 cups (1-12 oz package) milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp peppermint extract
1/4-1/2 cup crushed hard peppermint candy
Line 8 inch square pan with waxed paper or parchment paper.
In medium sized heavy saucepan, melt both chocolate chips with condensed milk over low heat. Stir regularly to prevent scorching.
Once melted and blended, remove from heat. Stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
Chill at least two hours until firm. Remove from pan, peel off paper, and cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, NOT evaporated milk.
*You can use candy canes or starlight mints for the peppermint candy. Candy canes crush really easily. You can crush the starlight mints in your food processor; trying to smash them with a rolling pin doesn't work well.
*There is a difference between peppermint extract and mint extract. Mint extract has more of a spearmint flavor, not the crisp, stronger peppermint flavor. It is personal preference, but I always use peppermint extract in Christmas projects.
I normally make fudge with marshmallow creme, which makes a very fluffy candy. This year I experimented with some condensed milk fudges, which are denser and a little sweeter.
2 cups (1-12 oz package) milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp peppermint extract
1/4-1/2 cup crushed hard peppermint candy
Line 8 inch square pan with waxed paper or parchment paper.
In medium sized heavy saucepan, melt both chocolate chips with condensed milk over low heat. Stir regularly to prevent scorching.
Once melted and blended, remove from heat. Stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
Chill at least two hours until firm. Remove from pan, peel off paper, and cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, NOT evaporated milk.
*You can use candy canes or starlight mints for the peppermint candy. Candy canes crush really easily. You can crush the starlight mints in your food processor; trying to smash them with a rolling pin doesn't work well.
*There is a difference between peppermint extract and mint extract. Mint extract has more of a spearmint flavor, not the crisp, stronger peppermint flavor. It is personal preference, but I always use peppermint extract in Christmas projects.
Christmas baking!
One of our favorite Christmas traditions is making goodies and delivering them to our friends. I've always used this baking as an excuse to try some new things, and we get to bring back lots of our favorite seasonal goodies as well. I got a little carried away this year-- we ended up delivering or sending baked goods to 30 different families this year. So much fun! So much sugar and butter! My dishwasher ran for about three weeks straight.
I'll keep updating the list of recipes as I get them typed up. It's short now, but there will be more to come!
Christmas 2013 goodies included:
Lemon Sugar Cookies
S'More Sandwich Cookies
Chocolate and Peppermint Fudge
Chocolate peanut butter fudge
Cookie Crunch fudge
Chocolate Peanut Butter Truffles
Peppermint White Chocolate Fudge
Almond Fudge Topped Shortbread
I'll keep updating the list of recipes as I get them typed up. It's short now, but there will be more to come!
Christmas 2013 goodies included:
Lemon Sugar Cookies
S'More Sandwich Cookies
Chocolate and Peppermint Fudge
Chocolate peanut butter fudge
Cookie Crunch fudge
Chocolate Peanut Butter Truffles
Peppermint White Chocolate Fudge
Almond Fudge Topped Shortbread
Lemon Sugar Cookies
Originally from Cooking Pleasures Magazine
I made these for the first time this year and they are AWESOME. Soft in the middle, a little crispy on the edge, and just the right combination of tart and sweet.
Cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 Tbsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder
Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1/4 1/4 tsp grated lemon peel
Heat oven to 375. Line baking sheets with parchment paper.
In a medium bowl, whisk together melted butter, sugar, and brown sugar. Whisk in eggs, vanilla, and 1 Tbsp lemon peel until well-blended. Mix in flour and baking powder. Stir until blended. Dough will be soft and looks almost like cake batter rather than cookie dough.
Use 1/4 cup measure to scoop dough. Place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3 inch rounds.
Bake 10-12 minutes until just golden brown around edges. Cookies should still be pale in center and slightly soft. Remove from oven and slide parchment paper onto wire racks. Cool 5-10 minutes and remove from paper. Cool completely on racks.
Combine all ingredients for glaze and stir until combined. Brush glaze over cooled cookies.
Tips and Hints:
*I really thought I had done something wrong when I made these the first time. The dough is very soft and moist and doesn't look like your usual cookie dough. It does spread a little when you scoop it onto the pans-- just gently spread it with the back of your measuring cup.
*I never remember to buy fresh lemons to have grated lemon peel. To give a little extra boost of lemon flavor, add about 1/2 tsp lemon extract to the cookies and 1/2-1 tsp lemon extract to the glaze.
*Definitely line your cookie sheets with parchment paper. Because the dough is so soft, it sticks like mad. But peels right off the parchment paper with no problems!
I made these for the first time this year and they are AWESOME. Soft in the middle, a little crispy on the edge, and just the right combination of tart and sweet.
Cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 Tbsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder
Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1/4 1/4 tsp grated lemon peel
Heat oven to 375. Line baking sheets with parchment paper.
In a medium bowl, whisk together melted butter, sugar, and brown sugar. Whisk in eggs, vanilla, and 1 Tbsp lemon peel until well-blended. Mix in flour and baking powder. Stir until blended. Dough will be soft and looks almost like cake batter rather than cookie dough.
Use 1/4 cup measure to scoop dough. Place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3 inch rounds.
Bake 10-12 minutes until just golden brown around edges. Cookies should still be pale in center and slightly soft. Remove from oven and slide parchment paper onto wire racks. Cool 5-10 minutes and remove from paper. Cool completely on racks.
Combine all ingredients for glaze and stir until combined. Brush glaze over cooled cookies.
Tips and Hints:
*I really thought I had done something wrong when I made these the first time. The dough is very soft and moist and doesn't look like your usual cookie dough. It does spread a little when you scoop it onto the pans-- just gently spread it with the back of your measuring cup.
*I never remember to buy fresh lemons to have grated lemon peel. To give a little extra boost of lemon flavor, add about 1/2 tsp lemon extract to the cookies and 1/2-1 tsp lemon extract to the glaze.
*Definitely line your cookie sheets with parchment paper. Because the dough is so soft, it sticks like mad. But peels right off the parchment paper with no problems!
S'More Sandwich Cookies
Originally from Kraft Food and Family Magazine
These little cookies are super adorable, but a little time consuming. Ok, a lot time consuming! I used a 1" cookie cutter to cut them out, but I would recommend using a 2" to make them easier to handle. (My picture of these didn't come out well-- I'm going to use the picture from the magazine for now until I try them again.)
Sugar Cookie Dough
1 pkg (8 oz) cream cheese
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate dough 1 hour.
Preheat oven to 325.
Roll dough to 1/8" thickness on lightly floured surface. Cut into cookies, re-rolling as necessary. Sprinkle half the cookies with colored sugar.
Place all cookies on well greased cookie sheet, or use parchment paper.
Bake 12 minutes, until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack and cool completely.
When cool, spread bottom side of each of the plain cookies with approximately 1 tsp Marshmallow Creme. Cover with sugared cookies to make sandwiches.
Melt two squares Semi-Sweet baking chocolate or 1/3 cup chocolate chips and spoon into ziplock bag. Snip a small corner from bag and drizzle chocolate over cookies.
Tips and Hints:
*Definitely use a 2" cookie cutter. I was cutting and sandwiching cookies FOREVER.
*Refrigerate the dough and keep it cold in between rollings. It rolls better and it spreads too much if you let it get warm.
*Roll the cookies thin, but not too thin.
*Don't overbake-- they should be just barely golden around the edges.
These little cookies are super adorable, but a little time consuming. Ok, a lot time consuming! I used a 1" cookie cutter to cut them out, but I would recommend using a 2" to make them easier to handle. (My picture of these didn't come out well-- I'm going to use the picture from the magazine for now until I try them again.)
Sugar Cookie Dough
1 pkg (8 oz) cream cheese
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate dough 1 hour.
Preheat oven to 325.
Roll dough to 1/8" thickness on lightly floured surface. Cut into cookies, re-rolling as necessary. Sprinkle half the cookies with colored sugar.
Place all cookies on well greased cookie sheet, or use parchment paper.
Bake 12 minutes, until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack and cool completely.
When cool, spread bottom side of each of the plain cookies with approximately 1 tsp Marshmallow Creme. Cover with sugared cookies to make sandwiches.
Melt two squares Semi-Sweet baking chocolate or 1/3 cup chocolate chips and spoon into ziplock bag. Snip a small corner from bag and drizzle chocolate over cookies.
Tips and Hints:
*Definitely use a 2" cookie cutter. I was cutting and sandwiching cookies FOREVER.
*Refrigerate the dough and keep it cold in between rollings. It rolls better and it spreads too much if you let it get warm.
*Roll the cookies thin, but not too thin.
*Don't overbake-- they should be just barely golden around the edges.
Subscribe to:
Posts (Atom)