Saturday, December 10, 2011

Holiday Baking Treats

This has nothing to do with the stuff I made as gifts this year, but I did a ton of holiday baking last year and just realized I posted zero of the recipes. That makes me sad, since several of the things I made were big hits and I would love to scarf some this year if I wasn't on a sugar restricted diet. Thankfully I think I remember where I found most of the recipes, so I think I'll go ahead and post them so I have them next year!

Graham Cracker Brittle
1 box of graham crackers
1 cup of chopped pecans
2 1/2 - 3 sticks of butter
1/2 cup of sugar
1 T. vanilla

Place graham crackers on large cookie sheet - wax paper helps with clean up. (You'll break them later. Leave them together as it's easier to transfer from pan.) Sprinkle with pecans making sure each cracker is covered.

In sauce pan, melt butter, vanilla, and sugar. Boil 2 minutes. Then, cover crackers and pecans with butter mixture.

Bake for 10 minutes in 350 degree oven.

Cool in pan for 5 minutes. Transfer to wax paper or aluminum foil They will stick to pan/paper if not removed relatively quickly!!  

 Chocolate Kiss Truffles

28 Hershey’s Kisses
2 tablespoons plus 2 teaspoons whipping cream
10 Hershey’s Caramel Kisses
1 cup ground pecans (or use powdered sugar, crushed graham crackers, other ground nuts, anything that cam be used as covering for the top layer!)

Place regular chocolates and whipping cream in medium microwave-safe bowl. Microwave at medium 1 minute; stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

Using about 1 tablespoon of milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. The heat from your hands will mold the chocolate Be sure to cover each chocolate piece completely. Roll in pecans or preferred covering; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.

And the "creme" of the crop... Fantasy Fudge. This is off the back of the Kraft Marshmallow Creme jar. I made a TON of this last year and it was devoured.

Fantasy Fudge 
3 cups sugar  
3/4 cup  butter or margarine  
1 small can (5 oz.) evaporated milk 
1-1/2 pkg.  (12 squares) semi-sweet chocolate, chopped  
1 jar (7 oz.) marshmallow creme  
1 cup  chopped walnuts (optional, I ground some in the food processor as well)

1 tsp. vanilla

Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat. Add chocolate and marshmallow creme. Stir until melted. Add nuts and vanilla, stir. Pour into pan and let cool. Take out using the foil handles before slicing into squares

I'm still looking for a tasty roasted almond recipe, which is about the only thing I could make and actually eat this year, but I haven't found the right spice mixture yet. And I can't afford almonds this year. Sheesh. I'd also like to make some chex mix, which I do every year, and some puppy chow, but that may not actually happen, since we all seem to be getting sick again. BLAH.


Allison said...

Ooooohhhh. I am SO making some of those truffles. That sounds DIVINE.

Susan said...

They are divine. The caramel center makes is soooo decadent. And after making the dessert sauces this weekend I have whipping cream in the fridge I need to use and that sounds like a fantastic use for it. Except I can't eat them. Curses. Maybe if I just make a few and limit myself to one per night, except for Tuesdays since I go to the doc on Wednesdays...