'Tis the season for tempting treats, and we've got just the right recipes. Whether you're throwing a holiday cookie swap or baking a snack for Santa, this collection of goodies should make the season a whole lot sweeter.
PEPPERMINT FUDGE
(Recipe by Lindsay Ann.)
What makes these minty treats great for giving? They're easy to make and package, and one batch yields more than five dozen pieces!
Active time: 20 minutes / Total time: 2 hours 20 minutes (includes chilling) / Makes: 64 candies
Ingredients:
24 ounces (about 4 cups) white chocolate chips
1 (14-ounce) can sweetened condensed milk
Pinch of salt
1 teaspoon vanilla extract
11/4 cups coarsely crushed peppermint candies
Directions:
1. Line an 8-inch square pan with parchment or waxed paper, allowing the paper to hang over the sides.
2. In a medium bowl, stir together the white chocolate chips, the condensed milk, and the salt. Melt the mixture according to the white chocolate package directions, then stir in the vanilla extract and 1 cup of the peppermint candies. Pour the fudge into the prepared pan and use a spatula to spread it evenly. Scatter on the remaining peppermint candy. Chill the fudge in the refrigerator until it's firm and set, about 2 hours. Use the overhanging flaps of paper to lift the fudge from the pan, then slice it into 1-inch squares.
Per candy: 96 calories, 0g protein, 4g fat (3g sat. fat), 14g carbs, 0g fiber, 13g sugar, 18mg calcium, 0mg iron, 27mg sodium
TANGLED BALLS OF LIGHTS
(Recipe by Tony and Joey Dellino.)
Keep little hands busy making treats inspired by a Christmas decorating mishap. Doughnut holes are drizzled with candy and dotted with chocolate-covered sunflower seeds.
Active time: 25 minutes / Total time: 35 minutes / Makes: 6 treats
You will need:
6 lollipop or Popsicle sticks
6 doughnut holes (we used Entenmann's Frosted Pop'ems; they're smaller than other brands)
1/2 cup of green melting candy wafers
Chocolate-covered sunflower seeds
Directions:
1. First, create a stand for holding the treats while they cool by making slits in the underside of a cardboard egg carton. Insert a lollipop stick into each doughnut hole.
2. Melt the candy wafers according to the package directions.
3. Spoon the melted candy into a zip-top bag and snip off a corner. Working with one doughnut hole at a time over a sheet of parchment paper, drizzle on the candy, covering the doughnut hole completely. If the candy's too runny, let it cool slightly; if it becomes too cool, reheat it in the bag in three-second bursts until warm.
4. Press the sunflower seeds, pointy side up, into the treat.
5. Slide the lollipop stick into the egg carton. Let the candy set completely.
6. Remove the stick, if desired, and repeat with the other doughnut holes.
GINGERBREAD BISCOTTI
(Recipe by Lindsay Ann.)
Spiced just right and not too crunchy, these kid-friendly biscotti are perfect for dunking. Bake a batch to enjoy on Christmas morning.
Active time: 20 minutes / Total time: 60 minutes / Makes about: 25 pieces
Ingredients:
2 cups flour
1 teaspoon baking powder
11/2 teaspoons ginger
3 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 tablespoons light molasses
2 teaspoons vanilla extract
8 ounces white chocolate chips
Directions:
1. Heat the oven to 350 degrees and coat a baking sheet with cooking spray. In a medium bowl, whisk together the flour, baking powder, spices, and salt. In a stand mixer set on medium speed, beat together the butter and sugar until fluffy. Add the egg, molasses, and vanilla extract and mix until well incorporated. Reduce the mixer's speed to low and blend in the flour mixture.
2. With slightly wet hands, halve the dough and shape each piece into a 21/2- by 9-inch rectangle. Transfer the loaves to the prepared baking sheet and bake them until they're golden brown and their tops are just starting to crack, about 25 minutes. Let the loaves cool on the sheet and reduce the oven's temperature to 325�.
3. Use a sharp knife to cut each loaf into 3/4-inch-thick slices. Place the slices cut side down on the baking sheets and bake them until they're toasted, about 8 minutes. The pieces should be crunchy on the outside but not hard. Transfer them to a rack to cool completely.
4. Melt the white chocolate chips in a heat-safe bowl according to the package directions, then spoon it into a zip-top bag and snip off a corner. Drizzle the biscotti with the melted chocolate. Let the coating set before serving.
Per piece: 159 calories, 2g protein, 6g fat (4g sat. fat), 24g carbs, 0g fiber, 15g sugar, 23mg calcium, 1mg iron, 63mg sodium
GIFT-WRAPPED COOKIES
(Recipe by Lindsay Ann.)
Use our sturdy, versatile dough to fashion tasty bundles in a range of sizes with a multitude of trims. Fix up a plate for Santa (or your family), and you'll find only crumbs left behind.
Active time: 35 minutes / Total time: 70 minutes / Makes about: 3 1/2 dozen cookies
Ingredients:
- For the cookies:
23/4 to 3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
12 cups confectioners' sugar, sifted
1 large egg, room temperature
2 teaspoons lemon juice
Zest of one lemon
- For the decorations:
3 cups confectioners' sugar
2 tablespoons milk
2 tablespoons light corn syrup
3/4 teaspoon vanilla, almond, or lemon extract
Food coloring
Fruit leather
Directions:
1. Heat the oven to 400 degrees and coat two baking sheets with cooking spray. In a small bowl, whisk together 23/4 cups flour, the baking powder, and the salt. In a stand mixer set on medium speed, beat together the butter and confectioners' sugar until fluffy. Reduce the mixer's speed to low, add the egg, lemon juice, and lemon zest, and blend until well incorporated. Add the flour mixture and blend until a soft dough forms. Add more flour, a tablespoon at a time, if the dough is sticky.
2. On a lightly floured work surface, roll out the dough until it's 1/4 inch thick. Use a knife or cookie cutters to shape the dough and place each cookie on a prepared baking sheet. Gather and reroll the dough as needed. Bake the cookies until their edges turn slightly golden brown, about 7 minutes, then transfer them to a rack to cool completely. Repeat with the remaining dough.
3. In a small bowl, whisk together the sugar, milk, corn syrup, and flavored extract until smooth. Divide the icing into separate bowls and tint each with food coloring. When the cookies have cooled completely, pipe or spread the icing onto the cookies. As you work, add more milk, 1 teaspoon at a time, to thin the icing, if needed. Let it dry completely before stacking or packaging the cookies.
4. For the ribbons, snip three thin strips of fruit leather. Use two to wrap around the cookie and the third to make a bow. If needed, use drops of water or icing to hold the pieces in place. Alternately, spread a layer of icing on each cookie and pipe a pattern in a contrasting color on top.
Per cookie: 126 calories, 1g protein, 5g fat (3g sat. fat), 20g carbs, 0g fiber, 13g sugar, 8mg calcium, 0mg iron, 37mg sodium
SUGAR PLUM BARS
(Recipe by Lindsay Ann.)
A delicious combination of citrus and cinnamon makes this homemade version of a Newton bar an instant cookie swap classic. To achieve the signature cakey texture of a packaged cookie, make yours the night before - they'll be softer the next day.
Active time: 30 minutes / Total time: 45 minutes / Makes about: 36 bars
Ingredients:
- For the filling:
6 ounces (about 1 cup) pitted and dried plums or prunes
2 tablespoons applesauce
2 tablespoons honey
1/4 teaspoon finely grated orange zest
? teaspoon cinnamon
1/2 cup water
Pinch of salt
- For the dough:
11/2 cups plus 1 tablespoon flour
1/2 teaspoon baking soda
1/4 teaspoon salt
? teaspoon cinnamon
6 tablespoons unsalted butter, softened
6 tablespoons packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
Directions:
1. Heat the oven to 350 degrees and line a baking sheet with parchment paper. Combine all the filling ingredients in a medium saucepan. Over medium heat, cook the mixture, stirring occasionally, until the fruit breaks down and the mixture is soft, about 15 to 20 minutes. Place the filling in a food processor and pulse until smooth. Set the filling aside to cool.
2. Meanwhile, make the dough. In a small bowl, sift together the flour, baking soda, salt, and cinnamon. With a stand mixer set on medium speed, beat together the butter and sugar until the mixture is light and fluffy. Reduce the mixer's speed to low and add the egg, vanilla extract, and orange zest and blend well. Slowly add in the flour mixture and continue blending until a soft dough forms.
3. On a lightly floured surface, roll out the dough into a 10- by 12-inch rectangle. Use a pastry scraper or a butter knife to slice the dough into six equal pieces by halving it crosswise and then cutting each piece lengthwise into three equal parts.
4. Spread an even layer of filling lengthwise down the center of each dough strip, leaving a 1-inch border on either side. Use the scraper or knife to lift and fold the long edges of each strip over its line of filling, overlapping the edges. Gently press each cookie bar along the seam to seal it, then place it seam side down on the sheet.
5. Bake the bars until they're set and puffed slightly, about 15 minutes. They will not brown on the edges, but will darken on the bottom. Let the bars cool on a rack, then slice each one into six even pieces. Store the cookies in an air-tight container until ready to serve.
Per bar: 63 calories, 1g protein, 2g fat (1g sat. fat), 11g carbs, 1g fiber, 5g sugar, 7mg calcium, 0mg iron, 41mg sodium
Lindsay Ann showcases her original recipes for playful sweets at dollhousebakeshoppe.com. Tony and Joey Dellino share their creative confections at 365cakepops.com.
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