Candy Cane White Hot Chocolate!

CANDY CANE WHITE HOT CHOCOLATE

WHAT YOU NEED:

1 1/4 Cup White Chocolate Chips ( I like the Guittard or Ghirardelli kind)

1 quart or 4 cups Half and Half *half and half is a mixture of half cream and milk that's sold in the dairy section- you could just use 2 more cups of milk and and 2 cups of cream or heavy whipping cream to substitute)

3/4 Heavy Whipping Cream

1/4 Milk

1 teaspoon Vanilla Extract

1 Tablespoon Peppermint Extract (I toned the pepperminty-ness down for you guys, but I like to put 2 Tablespoons)

Candy Canes for stir-stick garnish

DIRECTIONS (aka NOW WHAT?)

In a medium saucepan, mix white chocolate chips and heavy whipping cream over medium heat. Keep stirring until all the chips are melted.

Then, add in the half and half, milk and vanilla and peppermint extract.

Keep on a'stirrin' til it all mixed, melted and warm!

I like to use a gigantic bowl-like wooden spoon I have to fill up the mugs and teacups. And it makes me feel like the mom from Little House On The Prarie with her big pots cooking over the fire and big wooden spoons.

Snow Globe cookies!

60


side note: there aren't 60 ingretients in this recipe and I can't figure out why it appears that way in the preview section on blogger.

Ingredients

• 2 cups confectioners' sugar
• 2 tablespoons plus 2 teaspoons water
• 4-1/2 teaspoons meringue powder
• 1/4 teaspoon cream of tartar
• 6 sugar cookies (about 3-1/2 inches)
• Assorted decorations: miniature marshmallows, orange and brown jimmies, Fruit Roll-Ups, spearmint leaves, peppermint candies, edible glitter and holiday sprinkles
• 
  3 clear plastic ornaments (3 inches)

Directions

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture.
• Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie.
• For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees.
• With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely.
• To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container. Yield: 6 snow globes.

Butter Cream Frosting Mix

 

2 cups icing sugar; sifted
3 tablespoons instant non-fat milk powder
6 tablespoons peanut butter
In a medium bowl, combine icing sugar and milk powder. Stir with wire whisk to blend. With a pastry blender, cut in peanut butter.
Spoon about 1/3 cup mixture into each 8 small containers or Ziploc bags. Seal tightly. Label with date and contents.
Store in cool dry place. Use within 12 weeks.
To Use:
1 package Butter Cream Frosting mix 3/4 teaspoon water
In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Add a drop or two of vanilla if desired.
Makes about 1/4 cup of frosting.
Makes 8 Packages

Orange Cake Mix

1 cup Sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1 teaspoon orange flavoured drink powder; (like Kool-Aid)
1/3 cup vegetable shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. With a wire whisk, stir until blended.
With a pastry blender, cut in shortening until evenly distributed and the mixture has the consistency of corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or Ziploc bags. Seal bags tightly and label with date and contents.
Store in a cool dry place and use within 12 weeks.
To Use:
Mix one package with 4 teaspoons of water and blend with a fork until smooth.
Pour mixture into greased and floured 4" round Easy-Bake Oven baking pan.
Bake in Easy-Bake Oven for 10 to 12 minutes.
Makes 10 Packages

5 minute chocolate mug cake (edit)

Super easy Super fast yummy and kids might even have fun helping with this.

You will need:
1 LARGE coffee mug (this is extremely important otherwise the cake will make a big mess)
4 tb flour
4 tb sugar
2 tb cocoa
3 tb milk
3 tb oil
3tb chocolate chips (I've made this with peppermint chips from walmart in the baking aisle)
1 egg
cooking spray

Instructions:
 
◦Mix flour, sugar and cocoa:


◦Spoon in 1 egg

◦Pour in milk and oil, and mix well

◦Put in microwave for 3 minutes on maximum power (1000watt)

◦Wait until it stops rising and sets in the mug

◦Tip contents out of mug onto saucer and enjoy!

It's also easier to get the cake out of the mug if you grease the mug before preparing the cake.

Serves 2
 
I've heard of some mixing this up and taking it to work with them its easy and yummy