CHOCOLATE PEPPERMINT BARK - CHRISTMAS
Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully
Provided by Jb Tyler
Categories Candy
Time 20m
Yield 1 1/2 pounds, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Line a 9x12 pan with parchment paper.
- Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
- Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
- Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
- Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
- Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.
CHOCOLATE CHRISTMAS MICE COOKIES
These use Chocolate-Covered Cherry Mice(recipe previously posted). These are easy to make and a great project to do with children. No baking required, just use Hershey's chocolate kisses, double stuffed Oreos, maraschino cherries and chocolate chips to "build" your Christmas mice!
Provided by Nana Lee
Categories Candy
Time 40m
Yield 2 doz
Number Of Ingredients 10
Steps:
- Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use. (You could make crumbs for pie crust).
- In microwave, melt chocolate chip, paraffin and butter; stir until smooth.
- Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.
- Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge.
- Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).
- Place in refrigerator until chocolate sets.
- With green decorative gel, pipe holly leaves on white cream of cookie by the mouse.
- Pipe holly berries between the leaves with the red gel.
- Pipe eyes on each chocolate kiss.
- Store in airtight container at room temperature.
- TIPS:.
- I used Almond Bark instead of the chocolate chips and eliminated the need for shortening.
- Maraschino cherries need to have stems and be well-drained.
- Keep chocolate hot by putting in a bowl over a steaming pan of water.
- I used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave.
- You can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate.
- Make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!
Nutrition Facts : Calories 1615.4, Fat 108.9, SaturatedFat 45.6, Cholesterol 2.5, Sodium 581.6, Carbohydrate 179.9, Fiber 26, Sugar 109, Protein 25.7
CHOCOLATE CHIP M&MS™ CHRISTMAS COOKIES
Make festive chocolate chip cookies for the holidays by adding popular red and green M&M's ™ chocolate candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 108
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies.
- On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart.
- Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE CHRISTMAS MICE (OR ANYTIME MICE)
My mom taught my little brother and me how to make these little mice. They are so fun! I'm guessing about the quantities and yield.
Provided by Sayster
Categories Candy
Time 30m
Yield 2 pounds of mice
Number Of Ingredients 5
Steps:
- Melt the chocolate chips in a double boiler and dip a cherriy into the chocolate, holding by the stem ("tail").
- Set cherry on its side on waxed paper. This is the mouse's body and tail.
- While chocolate it still gooey, "glue" on a hershey's kiss to the mouse's body, with the bottom of the kiss touching the cherry and the pointy part pointing out, the opposite direction that the tail is pointing.
- Add sliced almonds in the seam for ears.
- Decorate with icing or red hots for eyes and nose.
- Repeat with the rest of the cherries, etc.
Nutrition Facts : Calories 1386.2, Fat 67.8, SaturatedFat 42.1, Cholesterol 52.2, Sodium 179.2, Carbohydrate 178.6, Fiber 13.5, Sugar 152, Protein 20.3
NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS
Steps:
- 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
- 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.
CHOCOLATE & CHERRY CHRISTMAS PUDDING
A twist on the classic Christmas pudding, our cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream
Provided by Jane Hornby
Categories Dessert
Time 3h10m
Number Of Ingredients 17
Steps:
- Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
- In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
- Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
- Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
- Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
- Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
- Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
- Stir everything together with a wooden spoon - it will be quite a wet mixture. Tip it into the buttered basin.
- Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
- Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
- Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
- Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil - if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
- To store, let the pudding cool and leave in a cool dark place to mature. Don't unwrap the foil. You can make this pudding up to two months before eating.
- To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
- For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.
Nutrition Facts : Calories 386 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
WHITE CHOCOLATE, ORANGE & CRANBERRY CHRISTMAS CAKE
Try sponge instead of fruit cake this Christmas. Our white chocolate cake is a crowd-pleaser and you can buy the meringue decorations, or bake them yourself
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 3h5m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub a little butter over the base and sides of two 20cm cake tins (use cake tins rather than sandwich tins as the higher sides work better), then line the base and sides with baking parchment. Melt 150g butter with 100g of the chocolate in a bowl set over a small saucepan of gently simmering water - make sure the base of the bowl doesn't touch the water. Stir the butter and chocolate every min or so until it has melted. Set aside to cool a little.
- Meanwhile, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb and 250g sugar in a large bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, half the orange zest and juice, 3 eggs and 2 tbsp milk. Whisk everything together, then stir in the melted butter and chocolate.
- When the cake mixture is smooth (this makes a very wet pourable batter), divide it equally between the two cake tins. Bake on the middle shelf for 25-30 mins, they will look golden and evenly risen when cooked. Check they are done by pushing a skewer into the centre of the cakes - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven for a few more mins, then check again.
- Leave the cakes to cool in their tins for 5 mins, then transfer to a cooling rack. Wash out the tins and repeat steps 1 and 2, to make two more sponges in total. You can make them a day or two before icing, then wrap them in a double layer of cling film once cool. They can also be frozen for up to two months.
- To make the compote, simmer the cranberries and sugar in a small pan for 4-5 mins until jammy, then leave to cool.
- For the icing, melt the chocolate, either in 20-30 secs bursts in a microwave or in a bowl over simmering water. Set aside to cool a little. Roughly mash the butter and icing sugar together, then beat until smooth with an electric whisk or mixer. Add the chocolate and cream cheese and beat again until smooth.
- To assemble the cake, place one sponge on a cake board the same size as the sponge, then sandwich the other sponges on top with a little icing and the cranberry compote. Use the cake with the neatest edge, flipped upside down, on top to give your cake a good shape.
- Pile about half the remaining icing on top of the cake and use a palette knife to spread it thinly over the top and down the sides of the cake. This is a crumb coat, it catches any crumbs, ensuring the final layer looks clean and professional. Chill the cake for 10-20 mins to firm up the icing or leave it somewhere cool for longer. Spread the remaining icing over the top and sides of the cakes, giving it nice sharp edges. We've left some of the cake exposed for the 'naked' cake look, or cover it completely if you like. Will keep for three days.
- To decorate the cake: dot the top with meringue kisses that you've either bought or made yourself, edible snowflake decorations and gold leaf, if you like.See our guide to decorating a Christmas cake 3 ways for details on this design along with more decorating ideas.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 76 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
CHOCOLATE CHRISTMAS CELEBRATION CAKE
This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you'll know how easy it is to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 12
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
- Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
- Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
- Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 690, Carbohydrate 100 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 76 g, TransFat 1 g
CHRISTMAS ORANGE HOT CHOCOLATE
I love to make this to drink on Christmas day at the fireplace with the classic music playing.
Provided by Whisker
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat milk in a saucepan over high heat; whisk hot cocoa mix into milk until completely dissolved. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice. Sprinkle cinnamon over the top and stir. Pour hot chocolate into a mug.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 41.5 g, Cholesterol 19.5 mg, Fat 6.1 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 3.7 g, Sodium 241.8 mg, Sugar 35 g
A CHRISTMAS STORY™ RICH CHOCOLATE CHEX™ MIX
This delicious Chex™ cereal snack mix will remind you of your favorite chocolaty, powdered malt beverage mix, and is also loaded with malted milk balls and vanilla chips!
Provided by Betty Crocker Kitchens
Time 45m
Yield 21
Number Of Ingredients 9
Steps:
- Line large rimmed baking pan with waxed paper. In small bowl, mix powdered sugar, malted milk powder and baking cocoa; set aside. In large microwavable bowl, add cereals.
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in granulated sugar; microwave uncovered on High 30 to 60 seconds or until sugar is almost dissolved. Pour over cereal, stirring until evenly coated.
- Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until well coated and slightly toasted; transfer to 2-gallon resealable food-storage plastic bag. Add powdered sugar mixture to bag with cereal; seal bag, and shake to coat thoroughly. Spread in pan; cool completely, about 20 minutes.
- In large serving bowl, mix cereal mixture, malted milk balls and baking chips. Store at room temperature in covered container.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1/2 Cup, Sodium 160 mg, Sugar 15 g, TransFat 0 g
CHRISTMAS CHOCOLATE CHERRY COOKIES
This is a great recipe for a christmas cookie. I make it every year for the family. My kids like the chocolate chips while the grownups prefer the maraschino cherries and coconut.
Provided by VillageMom
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugar in large bowl with electric mixer until well blended.
- Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
- Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
- Drop dough by spoonfuls onto greased cookie sheets.
- Bake at 350° for 12-15 minutes or until lightly browned around edges.
Nutrition Facts : Calories 237.1, Fat 14.6, SaturatedFat 6.6, Cholesterol 15.5, Sodium 48.4, Carbohydrate 26.3, Fiber 1.6, Sugar 16.8, Protein 2.3
WHITE CHOCOLATE CHRISTMAS TORTE
Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts. , In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally. , In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth., To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
Nutrition Facts : Calories 857 calories, Fat 40g fat (22g saturated fat), Cholesterol 147mg cholesterol, Sodium 482mg sodium, Carbohydrate 119g carbohydrate (91g sugars, Fiber 2g fiber), Protein 8g protein.
WHITE CHOCOLATE CRISPY CHRISTMAS CLUSTERS
This is one of my personal favorites at Christmas. These are just plain old crazy good. =) A recipe that my mom made every year for the holidays. Enjoy!
Provided by Family Favorites
Categories Chocolate
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place all dry ingredients into a large bowl.
- 2. Melt white chocolate almond bark in the top of a double boiler. Take off of heat as soon as the last chunk melts to avoid scorching.
- 3. Carefully, pour melted almond bark over cereal/nut mixture. Drop by spoonful onto parchment paper or aluminum foil. Allow to cool completely.
CHRISTMAS MORNING HOT CHOCOLATE
Stir up this quick and easy hot chocolate recipe for a cozy hot drink sweetened with sugar and condensed milk on Christmas morning.
Provided by fuoco la sopra
Categories Drinks Recipes Hot Chocolate Recipes
Time 6m
Yield 4
Number Of Ingredients 5
Steps:
- Heat milk in a saucepan over medium heat for 3 minutes. Pour in condensed milk, hot chocolate, sugar, and vanilla extract; stir constantly until the mixture is warmed through and the sugar is dissolved, about 3 minutes.
Nutrition Facts : Calories 307 calories, Carbohydrate 45.4 g, Cholesterol 32.5 mg, Fat 8.5 g, Fiber 0.3 g, Protein 11.6 g, SaturatedFat 5.4 g, Sodium 189.1 mg, Sugar 44 g
CHOCOLATE CHIP CHRISTMAS COOKIES
All dressed up and ready to party! Chocolate chip cookies are dipped in chocolate and topped with holiday sprinkles for an easy treat at any holiday occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 5
Steps:
- Make cookies as directed on pouch; cool completely.
- In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 60 to 90 seconds, stirring every 30 seconds, until chips can be stirred smooth. Take half of the cookies, and carefully dip each cookie halfway into melted chips; wipe off excess. Place on cooking parchment paper-lined tray; sprinkle with desired candies.
- Repeat melting and dipping steps with semi-sweet or Special Dark™ chocolate chips and remaining cookies. Let stand until coating is firm, 1 to 2 hours.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie (Undecorated), Sodium 90 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE CHRISTMAS TREE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch baking pan with nonstick cooking spray.
- In a small bowl, whisk together the flour, cocoa powder and kosher salt. Add the granulated sugar, melted butter, vanilla and eggs and whisk until a few lumps remain. Stir in the chocolate chunks.
- Pour the batter into the prepared pan and sprinkle with the turbinado sugar and flake salt. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Allow to cool completely in the pan.
- Cut the brownie in half. Using the tip of a knife, slice in angles making W's with the cut to form triangular pieces. Remove each piece and decorate with frosting and sprinkles as desired.
CHRISTMAS CUTOUTS WITH WHITE CHOCOLATE GLAZE
"I made these cookies for my daughter's Winter Gala sorority event," writes Kathy Witherup from Villa Hills, Kentucky. "They look exquisite with their smooth white chocolate glaze...and they taste great too!"
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough. , Bake at 350° for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool., In a microwave-safe bowl, melt white chocolate; stir until smooth. Tint with food coloring. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe designs on cookies.
Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-CHESTNUT TORTELLI (CHRISTMAS COOKIES)
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 28 to 30 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).
- Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
- Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.
CHOCOLATE CHRISTMAS TREE COOKIES
Each of these sugar cookies depicts a miniature holiday scene: a bed of freshly fallen snow with a perfect Christmas tree in the middle. The best part of these impressive treats? They come together quickly and easily with store-bought candy, icing and cookies. All you need to do is let your inner artist shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 cookies
Number Of Ingredients 7
Steps:
- Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses.
- Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate "tree." Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
- Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.
CHOCOLATE MINT SURPRISE CHRISTMAS COOKIES
These look great for christmas treats for kids to leave for Santa and they will have a blast making for him! I know that my kids don't care for the normal peppermint candy canes yet, so you can probably omit those and add more of the mini chocolate chips instead! I also found them to be egg free, which should be great for those allergic or don't care for them and they still worked out great! As for the amount of Hershey kisses to use, I am not sure on the size of bags they come in, so I am guessing on the amount for the ingredients. You can probably add more or less to suit for the recipe. Enjoy!
Provided by LDSMom128
Categories Dessert
Time 2h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Using a medium sized ziploc bag, crush the candy canes in little pieces. Cut the hershey kisses in half. I found that a whole hershey kiss was too much for the cookies, but a half one is perfect!
- Heat your oven to 375.
- Add the butter to a stand or hand-held mixer and mix well until smooth. Add the sugars and mix well. Add the almond and vanilla extract and mix well. Add the flour and mix very well on low speed until well mixed.
- With a wooden spoon mix in the crushed candy canes and the mini chocolate chips well.
- Scoop out a teaspoon of dough and add one half of a hershey kiss. Roll up the dough in a ball to keep the kiss inside! Place the dough balls on a parchment covered cookie pan and bake for 10-12 minutes and golden. Allow them to cool for about 2 minutes before removing from the pan and allow to cool. I have found having a sheet of tin foil on your table or counter works great in cooling cookies!
- In a medium sauce pan, add the white chocolate chips and the 6 tablespoons of shortening. Melt slowly on medium/low heat as not to burn the chocolate.
- Divide the melted chocolate into 3 cups. In the first two cups, add a bit of green and a bit red food coloring seperately to the shades that you like. Using a fork, drizzle the colored chocolate over the cookies to decorate. The kids will love this part! Enjoy!
Nutrition Facts : Calories 153.5, Fat 9.6, SaturatedFat 5.7, Cholesterol 14.6, Sodium 44.2, Carbohydrate 16.4, Fiber 0.5, Sugar 10.7, Protein 1.4
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