Started making Christmas neighbor treats yesterday and these were at the top of the list for all the kids. They are really easy, another good one to make with the kiddos!
1 bag Wilton White Candy Melts
1 bag Rolos, unwrapped
1 package candy eyes
1 package tiny candy carrots or Red Hots (I found the tiny candy carrots at WalMart)
I bag pretzel sticks
1 Melt candy melts according to package directions.
2 Spread a piece of parchment paper on your work surface. Put about 2 teaspoons full of melted chocolate on the paper and swirl into a circle. Place a Rolo at the top of the circle for his hat. Below that, place two candy eyes and below them place a candy carrot or Red Hot for a nose.
3 Break a pretzel stick in two and place along the sides for his arms.
4 Let set before removing from paper.
Yield: about 25 from one bag of candy melts, depending on how big you make them
This would make a great addition to your holiday table as an appetizer (or lunch or dinner but make 2 if it’s for dinner and more than a couple of people). I couldn’t get if off the parchment paper to get a cute picture so bummer but here it is and it was yummy.
1 (8 oz) tube refrigerated rolled crescent dough
1/3 cup prepared pizza sauce plus more for dipping
1/2 cup shredded mozzarella
24 slices pepperoni
2 tablespoons sesame seeds
2 – 3 large fresh basil leaves
1 Preheat oven to 400. Unroll crescent dough and separate the triangles along the perforated lines. Cut the triangles in half lengthwise so that you have 16 triangles.
2 Overlap 2 pieces of parchment paper to make a 24″ long piece. Arrange crescent triangles lengthwise in a long row on top of the parchment, with the pointy ends upright and the flat ends overlapping just slightly (the row should be as long as the parchment paper.) Gently press the overlapping pieces of dough together to seal.
3 Spread pizza sauce over the thickest part of the strip of dough (about 1 1/2″). Sprinkle cheese over the sauce and top with a layer of pepperoni.
4 Fold the pointy ends of dough over the pepperoni tucking them under the dough to enclose the filling. Gently curve the top end of the dough to the left to make a candy cane shape that is the length of the back of the baking sheet. Transfer the parchment paper onto the back of the baking sheet. Sprinkle with sesame seeds on top of the dough. Bake until dough is golden brown and cheese is melted, 8 – 12 minutes. Tuck basil leaves into the candy cane to make a bow. Serve with more sauce for dipping.
I got to make another dessert charcuterie board, this time for Christmas Book Group! Now if I could just find a job making dessert charcuterie boards, my life would be complete. I wanted to mix it up so it wasn’t exactly the same as the board for Bunco so I made a few things for this one.
Want your house to really smell like Christmas? Give this a try. I’ve hosted two Christmas gatherings at my house this season and got this going on the stove about an hour before each event started and it made the house smell so good and welcoming. And it’s so easy!
1 orange with rind, sliced
1/2 cup fresh cranberries
2 cinnamon sticks, broken in half
1 teaspoon whole or ground cloves
4 cups water
Combine all ingredients in pan and bring to a boil. Reduce to a simmer and let bubble away! Add water as needed to keep it going.
I finally got to make a Dessert Charcuterie Board! My Bunco Group came over last night for our Christmas get together so I had an excuse to try a charcuterie. My daughter helped me put it together and I think it came out so cute and everyone loved it! I’ll try and give you a list of what I got and where but it was a lot of things from a lot of different places.
Dark Chocolate Covered Peppermint Joe Joe’s
Candy Cane Chocolate Covered Almonds
Dark Chocolate Covered Honey Grahams with Sea Salt
Honey Wheat Pretzels
Quadratini Dark Chocolate Cream Filled Wafer Cookies
French Vanilla and Chocolate Fudge Pirouette Cookies
Scrumptious Puff Pastries with Strawberry Filling
Original Gourmet Premium Bite Size Wafers with Vanilla Cream
Blue and Silver Jordan Almonds
I think that’s almost all of it, I may have missed a couple. I also had fresh raspberries and strawberries and homemade whipped cream along the edges of the board but didn’t include them in the picture.
I’ve been wanting to give these a try for a long time so finally decided to give them a go. It was kind of a nightmare. It took me almost 3 hours to make 10 and the whole kitchen was a disaster. So I guess unless you’re really a foodie and want to give it a go, then go for it otherwise I think I’d just buy them. They were quite delicious though!
First you need a mold. This is the one I got from Hobby Lobby. Right now it is on sale for $5!
1 bag Wilton chocolate candy melts
hot chocolate mix, I bought a big container of the Stephen’s brand at Sam’s Club
1 bag mini marshmallows
1 Melt candy melts according to package directions. Using a small spoon, coat the inside of each cavity in the mold with the melted chocolate, making sure to cover whole mold with none of the mold showing through the chocolate. Put in fridge for about 5 minutes or until chocolate is set. Remove mold from fridge and do a second coating of chocolate, mostly on the edge of each half circle. Place back in fridge for another 5 minutes.
2 Carefully remove halves from the mold. (I wore food handler’s gloves for the rest of the this process because if you handle the chocolate without gloves, it ruins that nice shine on the bombs.) Fill one half with hot chocolate mix (my mold held about 2 tablespoons of mix) and the other half with mini marshmallows.
3 “Paint” a line of chocolate all along the edge of the marshmallow side then quickly and carefully press the two sides together to form a ball, do this over a plate or piece of paper towel because the hot chocolate mix will spill out a little. Now paint another line over the seam to seal it and then quickly and carefully sprinkle with your choice of holiday sprinkles. Let sit until chocolate seam has set.
4 To use the bombs, heat 1 – 2 cups of milk (depending on how chocolatey you like your hot chocolate) in the microwave until steamy and hot enough to melt chocolate. Place the bomb in a mug and pour milk over it. Stir to mix all ingredients together.
I made this for Thanksgiving dessert and served it with homemade whipped cream. It seriously is one of the best things I’ve ever made!
1 1/4 cups plus 3 tablespoons flour, divided
1/2 cup (1 stick) cold butter, cubed
1/3 cup powdered sugar
1/4 cup pecans, chopped
1 3/4 teaspoons salt, divided
1 cup packed brown sugar
1/2 cup light corn syrup
1/3 cup honey
2 eggs, room temperature
1 egg white, room temperature
2 tablespoons vanilla
1 tablespoon butter, melted
1 1/4 cups pecan halves
1/4 – 1/2 cup plus 1 tablespoon chocolate chips, divided
homemade whipped cream, for serving
1 Heat oven to 350. Spray 9″ fluted removable bottom round tart pan with baking spray with flour.
2 In the bowl of your food processor, combine 1 1/4 cups flour, cold butter, powdered sugar, chopped pecans, and 1/2 teaspoon salt. Pulse until mixture forms large clumps and holds together when pinched between fingers. Press mixture into bottom and up sides of prepared tart pan. Freeze for 15 minutes.
3 Top crust with piece of parchment paper, letting ends extend over edges of pan, add pie weights. (If you don’t have any pie weights, you can use dried beans or rice.)
4 Bake on center rack until edges are lightly golden brown, 15 – 18 minutes. Let cool on rack 10 minutes. Carefully remove parchment and weights then bake until bottom of crust is dry and set, 5 – 8 minutes more. Let cool completely on wire rack.
5 In a medium bowl, whisk together brown sugar, remaining 3 tablespoons of flour, and remaining 1 1/4 teaspoons salt until well combined. Beat in corn syrup, honey, eggs, egg white, vanilla, and melted butter. Scatter pecan halves and 1/4 cup chocolate chips over prepared crust then pour sugar mixture over pecans and chips. Sprinkle with remaining 1 tablespoon chocolate chips.
6 Bake until crust is golden brown, filling is set, and an instant read thermometer inserted in center registers 200 F, about 45 minutes, covering with foil to prevent excess browning, if necessary. (Mine got to 180 F and was getting really brown even with foil so I took it out and it was fine.) Let cool completely on wire rack. Serve with whipped cream.