Friday, December 21, 2012
White Chocolate Peppermint Popcorn
16 oz. white chocolate chips or candy melts
1/2 -3/4 cup finely ground peppermint candies
4 quarts of popped popcorn (about 1/2 popcorn or two bags of microwave popcorn, with no butter)
1 1/2 teaspoon kosher salt, if popcorn is unsalted
Place candy canes or peppermint pieces into the bowl of a food processor fitted. Process until the candy is very well ground up.
Melt white chocolate in microwave, at 30 second intervals, stirring until smooth.
Place popped popcorn in large bowl. Mix half of the ground peppermint candies into the melted white chocolate. Pour the white chocolate peppermint mixture onto the popcorn. Stir well.
Sprinkle on the remaining half of the crushed peppermint and mix it into the popcorn.
Pour onto wax paper lined baking sheet or silicon mat.
Allow the white chocolate to set up. When hardened, break apart.
Store in airtight container.
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Wednesday, December 12, 2012
|German chocolaty goodness!|
German Chocolate Cookies
No-Chill Sugar Cookies
Source: The Adventures of Sweet Sugar Belle (adapted)
Yield: about 2 dozen 2-in. sandwich cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioner's sugar
1 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 3/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
Method:Preheat oven to 350ºF.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Using a 2 inch round cutter, cut out as many cookies as possible. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.
German Chocolate Filling
source: Taste of the South Dec 2012
4 oz semi- sweet chocolate chips
1/2 cup shredded coconut
1/4 cup chopped pecans (optional)
1/3 cup heavy cream
2 Tablespoons unsalted butter
Place chocolate, nuts, and coconut in a small bowl. Set aside. In a small sauce pan butter and cream. Bring to a boil. Remove from heat and pour over the chocolate mixture. Stir until the chocolate is melted. Allow to cool to room temperature.
Put about 1 teaspoon chocolate coconut filling on the flat side of one cookie, and top with another cookie to make a sandwich. Sprinkle the tops of the cookies with confectioners sugar. Can be stored up to one week in an airtight container.
Monday, December 3, 2012
Made with green and red pepper jelly these cookies look so festive for the Christmas season. They will make a great addition to your Christmas cookie baking. Trust me they will be a hit at your cookie swap!
Pepper Jelly Thumbprint Cookies
yields: about 6 dozen
1 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
2 egg yolks
1 teaspoon vanilla
2/3 cup yellow cornmeal
2 cups all-purpose flour
1/4 cup red and/or green jalapeno jelly
Preheat oven to 350 degrees F.
In a large mixing bowl, beat butter with a mixer on medium to high speed for about 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Mix in cornmeal. Mix in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 3/4-inch balls. Place one inch apart on an ungreased cookie sheet. Lightly press your thumb into the center of each ball of dough. Fill each center with about 1/8-1/4 teaspoon of the jelly.
Bake in the preheated oven about 10-12 minutes or until bottoms are lightly browned. Cool on cookie sheet for a few minutes then transfer cookies to a wire rack to cool.