Honey-Kissed Chocolate Drop Cookies
Makes 3 dozen cookies.
1 cup honey
6 Tbsp. butter or margarine, softened
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp. baking soda
Rainbow candy sprinkles
Chocolate candy kisses
In medium bowl, cream honey and butter until light and
fluffy. Beat in flour, cocoa powder and baking soda. Pour rainbow
sprinkles into separate bowl. With hands, shape dough into 1-inch balls.
Drop balls into rainbow sprinkles and roll gently to coat. Place balls
on well-greased baking sheet and gently press one chocolate kiss into
center of each cookie. Bake at 350 degrees F for 10 minutes.
Do not overbake. Remove cookies from sheet and cool on wire rack
Wednesday, November 2, 2011
Caramel Eggnog
This simple preparation lifts purchased eggnog to new levels. Making the caramel is not hard to do, but it does require close attention to prevent it from burning. The extra effort is worth it because the flavor is absolutely incredible. Low fat eggnog is also great prepared this way. You can also make this recipe up to 24 hours in advance and it will still be excellent and frosty cold.
Caramel Eggnog
3/4 cup sugar
1 gallon eggnog
1 split vanilla bean
Freshly grated nutmeg
Whipped cream
1 bottle good bourbon, your favorite is fine (optional)
In a large heavy pot, melt the sugar over medium-high heat, stirring constantly until the sugar caramelizes and becomes a smooth golden brown liquid. Be careful not to burn the sugar. Quickly remove from the heat and immediately pour the eggnog into the pan. Add the split vanilla bean. Cover, and refrigerate for at least two hours. Pour the mixture into a punch bowl and sprinkle with the grated nutmeg. Top individual glasses with a dollop of whipped cream if desired.
Makes 18 servings.
Caramel Eggnog
3/4 cup sugar
1 gallon eggnog
1 split vanilla bean
Freshly grated nutmeg
Whipped cream
1 bottle good bourbon, your favorite is fine (optional)
In a large heavy pot, melt the sugar over medium-high heat, stirring constantly until the sugar caramelizes and becomes a smooth golden brown liquid. Be careful not to burn the sugar. Quickly remove from the heat and immediately pour the eggnog into the pan. Add the split vanilla bean. Cover, and refrigerate for at least two hours. Pour the mixture into a punch bowl and sprinkle with the grated nutmeg. Top individual glasses with a dollop of whipped cream if desired.
Makes 18 servings.
CHOCOLATE OVERDOSE COOKIE BARS
CHOCOLATE OVERDOSE COOKIE BARS
1 1-pound pkg. Oreo cookies
1/4 c. butter, melted
1 14-ounce can sweetened condensed milk
1 tsp. vanilla
2 c. semi-sweet chocolate chips
Preheat oven to 325 degrees.
Grease a 9x13 inch pan.
Set aside 6 cookies and grind the remaining cookies in a food processor
(or crush in baggie with rolling pin).
Mix together cookie crumbs and butter until well blended.
Press into bottom of pan.
Add 1 c. of chocolate chips to sweetened condensed milk and vanilla.
Melt in microwave, mixing frequently until smooth.
Pour chocolate mixture over crumb crust.
Sprinkle the remaining chocolate chips over the top and break remaining
6 cookies into pieces and sprinkle over the chocolate chips.
Bake for 20-25 minutes.
Allow to cool completely before cutting into bars.
1 1-pound pkg. Oreo cookies
1/4 c. butter, melted
1 14-ounce can sweetened condensed milk
1 tsp. vanilla
2 c. semi-sweet chocolate chips
Preheat oven to 325 degrees.
Grease a 9x13 inch pan.
Set aside 6 cookies and grind the remaining cookies in a food processor
(or crush in baggie with rolling pin).
Mix together cookie crumbs and butter until well blended.
Press into bottom of pan.
Add 1 c. of chocolate chips to sweetened condensed milk and vanilla.
Melt in microwave, mixing frequently until smooth.
Pour chocolate mixture over crumb crust.
Sprinkle the remaining chocolate chips over the top and break remaining
6 cookies into pieces and sprinkle over the chocolate chips.
Bake for 20-25 minutes.
Allow to cool completely before cutting into bars.
Christmas Cookie Rules
Christmas Cookie Rules
1. If you eat a Christmas Cookie, fresh out of the oven, it has no
calories because everyone knows that the first cookie is the test and
thus calorie free.
2. If you drink a diet soda after eating your second cookie, it also has
no calories because the diet soda cancels out the cookie calories.
3. If a friend comes over while you are making your Christmas Cookies
and needs to sample, you must sample with your friend.
Because your friend's first cookie is calories free, rule #1, yours is
also.
It would be rude to let your friend sample alone and being the friend
that you are, that makes your cookie calorie free.
4. Any cookie calories consumed while walking around will fall to your
feet and eventually fall off as you move.
This is due to gravity and the density of the caloric mass.
5. Any calories consumed during the frosting of the Christmas Cookies
will be used up because it takes many calories to lick excess frosting
from a knife without cutting your tongue.
6. Cookies colored red or green have very few calories. Red ones have 3
and Green ones have 5 - one calorie for each letter.
Make more red ones!
7. If you eat cookies while watching " Miracle on 34th Street " these
also have no calories because they are part of the entertainment package
nd not part of one's personal fuel.
8. As always, cookie pieces contain no calories because the process of
breaking causes calorie leakage.
9. Any cookies consumed from someone else's plate has no calories since
the calories rightfully belong to the other person and will cling to
their plate.
We all know how calories like to CLING!
And finally...
10. Any cookies consumed while feeling stressed has no calories because
Cookies used for medicinal purposes NEVER have calories. It's a rule!
lol this means I can eat all the cookies I want then........
1. If you eat a Christmas Cookie, fresh out of the oven, it has no
calories because everyone knows that the first cookie is the test and
thus calorie free.
2. If you drink a diet soda after eating your second cookie, it also has
no calories because the diet soda cancels out the cookie calories.
3. If a friend comes over while you are making your Christmas Cookies
and needs to sample, you must sample with your friend.
Because your friend's first cookie is calories free, rule #1, yours is
also.
It would be rude to let your friend sample alone and being the friend
that you are, that makes your cookie calorie free.
4. Any cookie calories consumed while walking around will fall to your
feet and eventually fall off as you move.
This is due to gravity and the density of the caloric mass.
5. Any calories consumed during the frosting of the Christmas Cookies
will be used up because it takes many calories to lick excess frosting
from a knife without cutting your tongue.
6. Cookies colored red or green have very few calories. Red ones have 3
and Green ones have 5 - one calorie for each letter.
Make more red ones!
7. If you eat cookies while watching " Miracle on 34th Street " these
also have no calories because they are part of the entertainment package
nd not part of one's personal fuel.
8. As always, cookie pieces contain no calories because the process of
breaking causes calorie leakage.
9. Any cookies consumed from someone else's plate has no calories since
the calories rightfully belong to the other person and will cling to
their plate.
We all know how calories like to CLING!
And finally...
10. Any cookies consumed while feeling stressed has no calories because
Cookies used for medicinal purposes NEVER have calories. It's a rule!
lol this means I can eat all the cookies I want then........
"Fried" Egg Candy
"Fried" Egg Candy
1 (15-ounce) package pretzel sticks
1 (12-ounce) package vanilla or white chips
48 yellow M&M's
Place pretzel sticks on waxed paper in groups of two, leaving a small space between each. In a microwave-safe bowl, heat vanilla chips at 70% power until melted; stir until smooth. Drop by tablespoonfuls over each pair of pretzel sticks. For "yolks", place one or two M&M's in the center of each "egg".
1 (15-ounce) package pretzel sticks
1 (12-ounce) package vanilla or white chips
48 yellow M&M's
Place pretzel sticks on waxed paper in groups of two, leaving a small space between each. In a microwave-safe bowl, heat vanilla chips at 70% power until melted; stir until smooth. Drop by tablespoonfuls over each pair of pretzel sticks. For "yolks", place one or two M&M's in the center of each "egg".
B-52 Balls
B-52 Balls
2 cups finely crushed vanilla wafers
1 cup icing sugar (powdered sugar)
1/4 cup almond paste, room temperature
2-1/2 Tbsp Kahlua
2-1/2 Tbsp Grand Marnier
2-1/2 Tbsp Bailey's Irish Cream
2 Tbsp white corn syrup
10-12 oz. semi-sweet chocolate (can use chips)
2 cups very finely crushed toasted almonds
In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrup. Make sure the almond paste is well blended with the other ingredients.
Press mixture into shallow pie plate and refrigerate until firm enough to form into balls. This should take 20 minutes or so.
Melt chocolate in a double boiler over gently simmering water.
Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly. Roll gently in toasted almonds then place on large trays to harden.
Store in airtight container in refrigerator or shelf. Serve at room temperature
2 cups finely crushed vanilla wafers
1 cup icing sugar (powdered sugar)
1/4 cup almond paste, room temperature
2-1/2 Tbsp Kahlua
2-1/2 Tbsp Grand Marnier
2-1/2 Tbsp Bailey's Irish Cream
2 Tbsp white corn syrup
10-12 oz. semi-sweet chocolate (can use chips)
2 cups very finely crushed toasted almonds
In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrup. Make sure the almond paste is well blended with the other ingredients.
Press mixture into shallow pie plate and refrigerate until firm enough to form into balls. This should take 20 minutes or so.
Melt chocolate in a double boiler over gently simmering water.
Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly. Roll gently in toasted almonds then place on large trays to harden.
Store in airtight container in refrigerator or shelf. Serve at room temperature
Cherry Bombs
Cherry Bombs
1 (16 ounce) jar maraschino cherries with stems
4 ounces high quality light rum
8 ounces semisweet chocolate chips
Drain and rinse cherries. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.
Remove cherries from rum, place on paper towels, drain and pat dry.
Slowly melt chocolate chips over low heat. Holding a cherry by the stem, dip bottom half of cherry in chocolate. Place on wax paper to cool and set.
Makes 40 cherries
1 (16 ounce) jar maraschino cherries with stems
4 ounces high quality light rum
8 ounces semisweet chocolate chips
Drain and rinse cherries. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.
Remove cherries from rum, place on paper towels, drain and pat dry.
Slowly melt chocolate chips over low heat. Holding a cherry by the stem, dip bottom half of cherry in chocolate. Place on wax paper to cool and set.
Makes 40 cherries
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