Monthly Archives: November 2006

I made this last week and I actually didn’t have the peppermint flavoring and I thought it was too sweet. Next time I would add the peppermint flavoring and I think it would be better, I’ll let you know when I try it! :)? Got lots of compliments though.?

Crushed candy canes, to yield 1 cup (about 12 canes)
2 pounds white chocolate
1 teaspoon Peppermint flavoring

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper (or a lightly buttered cookie sheet) and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Made this one tonight after the kids went to bed. It’s really easy to make, the hardest part for me is chopping up 2 cups of almonds, but in my opinion this recipe is well worth it!?

Ingredients

1 (10 ounce) package saltine crackers
1 cup butter
1 cup packed brown sugar
1 (12 ounce) packages semisweet chocolate chips (2 cups)
2 cups chopped almonds

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a 10×15 inch cookie sheet with aluminum foil, spray with non-stick spray.

2. Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.

3. In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.

4. Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.

5. Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator. I score it with a big knife and then cut it with a pizza cutter.

Made these today with my friend Rana, they turned out delicious! I’m hoping to save them for a couple of holiday occasions!

Ingredients:
3 Tbsp heavy cream
2 cups semisweet or milk chocolate chips
1/2 cup Margarine (I used butter and it turned out fine)
1 tsp vanilla

Toppings:
Crushes cookies crumbs, chopped nuts, toasted coconut, melted white chocolate, colored sprinkles (I used toasted coconut and chopped pecans and they tasted lovely!)

Directions:

1. Melt chocolate chips in medium saucepan over low heat until smooth. Remove from heat. With wire whisk, beat in margarine, heavy cream and vanilla until smooth (I used a fork). Place in bowl; refrigerate until firm, about 3 hours.

2. Shape teaspoonfuls of mixture into balls and coat with the toppings of your choice. Store in airtight container in refrigerator.

Makes about 2 1/2 dozen (unless you have little helpers that want to eat them!)

These turned out really yummy, the only one in the family who didn’t really care for them was Aidan whom we are discovering doesn’t really like chocolate (I don’t see how that’s possible, but I guess it’s better for him anyway right?!) I will definitely make these again.?

Ingredients

1/2 cup butter, melted
2 cups creamy peanut butter
2 cups confectioners’ sugar
2 cups dry milk powder
2 cups cornflakes cereal (I’m using Rice Chex and the kids helped smash them up in baggies)
15 ounces semisweet chocolate, chopped (About 2 1/2 cups)
2 Tbsp shortening (I used Crisco)
Directions

1. Line a cookie sheet with aluminum foil or waxed paper.

2. In a medium bowl, mix together the butter, peanut butter, confectioners’ sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.

3. The next day, melt chocolate and shortening in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

Makes about 4 dozen balls