Cream Cheese Mints

Two things I love: cream cheese frosting and anything peppermint. These lovely mints were right up my alley. They were fairly simple to put together - even the kids had fun getting in on the action which is what I wanted so we wouldn't have to make sugar cookies this year. They are pretty rich, but are cut small so it's just enough. I also made these to give away to my Visiting Teaching sisters and thought they turned out cute. A very fun and easy idea.

4 oz. cream cheese
1 TBS. butter
1 TBS. light corn syrup
1/4 tsp. peppermint extract
3 c. powdered sugar

Mix cream cheese, butter, corn syrup & extract until smooth. Gradually beat in powdered sugar. When the mixture starts to come together, turn out on clean work surface and knead, adding up to 1/2 c. more powdered sugar as necessary to prevent sticking, until dough is smooth. Divide into 3 even pieces. Tint 1 part dark pink and 1 part light pink with red food coloring. Leave the third part white. Roll each portion into a 15" long rope. Twist the 3 ropes together and roll into a single rope about 3/4" wide; flatten slightly and cut into 3/4" tri-colored pieces. Spread out in a single layer on a parchment-lined baking sheet; cover and chill 4 hours.

Peanut Butter Balls

This recipe (and picture because I forgot) comes from my Parents magazine. In the past I have made Peanut Butter Cups several times, but never just balls. I like the balls because it is less chocolate, although a bit trickier to dip. I also like the added element of sprinkles, it made it more festive. I made these to give to my Visiting Teaching ladies for a little Valentine's Day treat.

1 c. creamy peanut butter
1 1/2 c. powdered sugar
5 TBS. unsalted butter, at room temperature
1/2 tsp. vanilla
1 1/2 c. chocolate candy melts, or chocolate chips

Mix all ingredients together; knead until smooth, adding up to 1/2 c. more powdered sugar as needed to prevent sticking. Roll dough into 1" balls and set on wax paper-lined baking sheet. Chill 1 hour. Line 2 more baking sheets with wax paper and set aside.

Microwave candy melts (or chips), stirring every 30 seconds until smooth. Drop the balls in a few at a time to coat. Remove balls with fork allowing excess chocolate to drip off. Roll balls in sprinkles to coat. Place on lined baking sheets; chill until chocolate is set.

Chocolate Truffle Pops

I saw Giada make these on the Food Network and thought they were adorable. I really wanted to try them, because they seemed easy enough and make quite a statement. Okay, so they weren't as easy as originally thought but I did figure out my own tips and tricks (see below). They are still so fun and creative; oh, and quite tasty. Who doesn't want to eat chocolate off of a stick?

8 ounces (1 1/2 cups) bittersweet chocolate chips (I used 1 c. Ghiradelli Extra Dark chocolate chips and 1/2 c. semi-sweet chocolate chips)
3/4 cup heavy cream
1/2 teaspoon ground cinnamon (I omitted this, but did add 1/2 tsp. vanilla extract)
2 cups (12 ounces) bittersweet chocolate chips (I used half semi-sweet chips and half dark chocolate chips)

TOPPINGS (about 1 cup of 3 different types):
mini-chocolate chips
chopped nuts
SKOR bar, crushed
Butterfinger bar, crushed
graham cracker crumbs
toasted coconut

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. (I found that I had to let this mixture sit out at room temperature for over an hour to be able to work with it). Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.

Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

Put the toppings 3 small bowls. Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Gooey Caramel Popcorn

I came across this recipe and since I am such a huge fan of caramel popcorn, I decided it was worth a try. It sounded so easy. My biggest concern was whether it would be gooey and chewy --- I don't like the crunchy caramel corn. Oh boy was it gooey!! And it stayed gooey for days (I had forgotten about it and found some several days later that was still just as gooey). This recipe is so much easier than other caramel corn so I think it will become our favorite!!

1 bag microwave popcorn (or 1/3 c. unpopped corn, popped)
1/2 cup butter
1/2 cup brown sugar
8-10 big marshmallows

Pop the popcorn and remove all of the obnoxious unpopped kernals. Microwave the butter, sugar, and marshmallows until melted (I started with 1 minute and found it wasn't completely melted, so probably did 20-30 more seconds). Stir to make a caramel goo. Pour the goo over the popcorn and stir to coat the popcorn.

Try to not eat it all in one sitting!!

Oreo Truffles

I'd read this recipe on several blogs and knew that I had to make them, but needed the right time. I hosted a book club last night and decided that would be the perfect time. Who knew that oreos and cream cheese could be so yummy!! I dipped about half of the truffles in white chocolate and drizzled with milk chocolate, and then dipped the other half the other way around! I think I like the white chocolate ones best; they taste like an inside-out Oreo (or at least that is what Dave called them)! See below for some of my tips!!

1 package Oreo cookies
8 ounces cream cheese (softened)
1 pound dark chocolate (I used a combo of semi-sweet chocolate chips and milk chocolate chips)
white chocolate (for decorating)

Crush the cookies in a food processor until there are no big crumbs. Mix together with softened cream cheese until the mixture comes together and there are no lumps of cream cheese. (I used a hand mixer, but this could easily be done by hand or even in the food processor).
Roll the mixture into 1" balls and place on wax paper (or silicone mat) covered cookie sheet. Refrigerate until firm, about an hour.
Melt the dark chocolate over a double-boiler (I did this in the microwave one 50% power, stirring every 30 seconds), then dip the cookie/cream cheese balls into it, tapping off extra. Set aside on wax paper covered cookie sheet.

Melt the white chocolate in a small sandwich bag by microwaving about 30 seconds. Knead the chocolate until smooth and melted. Cut the corner and drizzle the chocolate decoratively over the truffles.

Chill in the fridge until the chocolate is set or you're ready to serve.

Cinnamon Popcorn

Tonight for FHE we had a "serious" discussion of safety issues. Thanks to the Safety Kids website, I got some great ideas on how to share this info with Conner. We talked about "Checking First" (always ask your parents before doing anything with anyone, if you can't check the answer is NO)! And about the "Power of NO" (saying no to anyone that is trying to hurt you, or make you do something you don't want to do; and saying no to other kids doing things that aren't right). You get the idea. It needs to be discussed, but to lighten the load I decided to try this recipe just given to me by a neighbor. It sounds strange, but is surprisingly addicting. I did find that it ended up getting pretty grainy so I wonder if boiling for 2-3 minutes would be better. I can't wait to experiment with other flavors.

Pop 1/2 cup popcorn kernels in a large bowl.


1/2 cup butter
1/2 cup powdered sugar
7 TBS. milk
1 tsp. vanilla
1 cup sugar
dash of salt
food coloring (optional)

Boil above ingredients for 4 minutes. Remove from heat and add 1/2 tsp. flavoring (such as cinnamon, cherry, etc.). Stir in well and pour over popcorn.

It was devoured!

Peppermint Marshmallows

I tried these at a YW activity and knew I had to figure out how to make them myself. I researched a few recipes and decided to combine a few to make my own. This was my favorite! These are SO good on regular hot chocolate, even better on White Hot Chocolate, and just plain yummy by themselves. Marshmallows are so easy to make; a bit messy, but it's worth it!

2 Envelopes of unflavored gelatin
1/4 cup + 2 Tablespoons COLD Water
1/2-1 tsp Peppermint Extract
1 1/2 Cup Sugar
1/4 cup +2 Tablespoons Water
1/4 cup + 2 Tablespoons Light Corn Syrup
1/2 c. crushed peppermint candy canes (about 6)
1/4 tsp Salt
Confectioners sugar

Directions:
1. Brush 8x8 glass dish with veg oil and line with wax paper (I used aluminum foil), brush wax paper with oil also and then dust with confectioners sugar and set aside.

3. Put 1/4 cup + 2 Tablespoons cup COLD water into a stand mixer bowl; sprinkle the gelatin over the water and let soften for 5 minutes.

2. Combine sugar, candy canes, corn syrup, salt, and the remaining 1/4 cup + 2 Tablespoons cup of water into a heavy saucepan and bring to a boil over high heat stirring to dissolve sugar (about 7 minutes). Cook without stirring until mixture is at a soft boil stage (238 degrees) (I didn't use my candy thermometer, just cooked for 7 minutes and it worked perfectly).

4. Turn mixer on low and beat in hot syrup into gelatin mixture. Gradually raise speed to high. Beat until mixture is very stiff about 8-10 minutes. Beat in peppermint extract.

5. Pour the marshmallow mixture into the prepared pan. It will be sticky and rather hard to work with. Smooth as much of the mixture into the pan. You can decorate the top of the marshmallow with red food coloring swirls with a tooth pick.

6. Allow marshmallow to set up for several hours. Sprinkle confectioners sugar all over marshmallow. Brush knife with oil and cut marshmallow into 2 inch squares and roll in a bowl of powdered sugar to cover completely.

* After I sprinkled the powdered sugar in the pan, I sprinkled on some candy cane bits. I did the same thing after pouring the marshmallow mixture into the pan. That way there were little crunchy bits of candy cane throughout the marshmallow. *

Yummy Popcorn Treat

This recipe came from my Aunt Mary many years ago. She has the best recipes and this one certainly did not disappoint. My mom used to make it nearly every Christmas and give it to the neighbors. After I got married, I continued that tradition and have had so many people ask me for the recipe. It is truly addictive so it is a good thing this recipe makes a large batch. Pop some up for your family, friends, neighbors, co-workers this Christmas - you won't be disappointed!

1 c. popcorn – popped in an air popper (put in 2 larger bowls to make mixing easier)
Add: 12 oz. can honey roasted peanuts (last time I made it the honey roasted peanuts were twice as expensive as the Toffee Covered Peanuts so I used those and that was an excellent addition)
10 oz. pkg. mini marshmallows

Melt 1 ½ lbs. good dipping chocolate, or use 4 cups white chocolate chips with 2 TBS. butter-flavored shortening at 50% power for about 3 minutes until melted and thin. Pour over the popcorn mixture and toss to coat. Spread out on waxed paper in a single layer.

Melt ½ lb. semi-sweet chocolate, or use 1 ¼ cups semi-sweet chocolate chips melted with 1 TBS. shortening. Drizzle over popcorn mixture.

Melt ½ lb. milk chocolate, or use 1 ¼ cups milk chocolate chips melted with 1 TBS. shortening. Drizzle over popcorn mixture.

Let set up, then break into pieces.

Cookie Dough Truffles

What do you get for the dad that has everything on Father's Day? Well, my dad and I happen to share a love for cookie dough. Honestly I would rather just eat the dough and not even bother with the cookies. I found this recipe on http://good-eats-n-sweet-treats.blogspot.com. I like it because it doesn't have raw eggs, so you can feel fine about eating them as truffles.

I made these for my dad for Father's Day and they were a hit (not just with him). They are very easy to make, and are a great little treat.

Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (I omitted these)
1-1/2 lbs semi-sweet chocolate candy coating, chopped (I just used semi-sweet chocolate chips)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts.

Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 or until firm.

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. (This was a bit tricky. I started off by poking each truffle with a skewer and dipping it in the chocolate and then covering the hole with a bit more chocolate. The problem was I couldn't tap off the excess chocolate without them falling through the skewer; and they chocolate was puddling below the dipped truffles. So, then I just dropped the truffles in the chocolate and removed them with a fork. I was able to tap off the excess chocolate and then use the skewer to slide them off the fork onto the pan. That worked the best for me).

If desired, remelt remaining candy coating and drizzle over candies. (I drizzled white chocolate over mine - approx. 1/2 cup chips with 1/2 tsp shortening.) Store in the refrigerator.

Cream Cheese Mints

1 lb. box of powdered sugar (about 3 cups)
3 oz. softened cream cheese
Candy flavoring
Food coloring

Mix sugar and cream cheese. Add flavor and color as desired. Knead until dough is smooth and consistency of pie crust dough. Roll into balls, dip in granulated sugar, press into candy mold. Unmold and let set. Store in air tight container.

Coconut Joys

1/2 c. (1 stick) butter or margarine
2 c. powdered sugar
3 c. coconut (8 oz.)
2 squares unsweetened chocolate, melted

Melt butter in sauce pan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape into round balls. Make indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.

Campers Treat

So many things to make with Chex cereal....this is definitely one of our favorites. Definitely not one of the healthier things out there, but it is super addicting. One fun addition is M&M's, even Peanut M&M's. I love the chocolate mixed with the chex sweetness.

1 c. sugar
1 c. butter
1 c. Karo syrup
4 c. Rice Chex
4 c. Corn Chex
7 c. Golden Grahams
1 pkg. almonds

Combine Chex, Golden Grahams, and almonds in large bowl. Bring to a hard boil sugar, butter and Karo syrup for 1 minute. Pour over dry mixture, and mix until all is covered in sauce.

Easy Microwave Caramels

1/2 c. butter, melted
1/2 c. sugar
1/2 c. brown sugar
1/2 c. Karo syrup
1/2 c. condensed milk
Nuts, optional

Cook 6 to 10 minutes on high in microwave. About 4 minutes into cooking, stop and stir then cook for anther 4 to 5 minutes. Pour into pan. Let cool then cut and wrap.