Sunday, December 23, 2012

Scrumptious #Christmas, Copycat Dessert #Recipes!

One of my favorite things about Christmas is the delicious treats that we share with the family.  Some of my very favorite desserts and treats are made only during the Christmas season and I have found some amazing desserts that will excite the palate and have everyone coming back for more!  These will make scrumptious, wonderful, last-minute gifts for anyone on your list that you haven't already bought for.  You can bag these up in decorative Christmas baggies and give as stocking stuffers or gifts or place them out on the table for everyone to enjoy.  

Foolproof Holiday Fudge (http://www.marthastewart.com/350084/foolproof-holiday-fudge?czone=food/christmas-candy-cnt/candy-recipes&center=0&gallery=276329&slide=262419)

Yield: Makes 24 two-inch pieces
What you'll need:

  • Vegetable oil, cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet or white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candy
Directions:
  1. Line a 9-by-13 inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so the ends overhang the side of the pan; coat evenly with cooking spray.
  2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream and marshmallows, stirring until the butter and marshmallows are almost melted.  About 5-6 minutes.
  3. Bring mixture to a boil; cook, stirring occasionally for about 5 minutes.  Remove from heat.  Add chocolate chips and vanilla; stir until chocolate chips are melted and pour mixture into a lined pan.
  4. Let the fudge cool in a pan at room temperature for about 3 hours.  Use the edges of the paper to lift the fudge out and place on a cutting board and remove paper./  Cut out shapes using cookie cutters or cut into fudge bars.  Sprinkle evenly with crushed candy cane.
Prep Time: 20 minutes - Total Time: 3 hours, 20 minutes - Yield: Makes 35

What you'll need:
  • 1 cup heavy cream
  • 1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
  • 2 tablespoons bourbon
  • 1 cup finely chopped pecans
Directions:
  1. In a medium saucepan, bring cream to a boil; remove from heat and add chocolate and bourbon.  Let stand for 3 minutes then whisk until smooth.  Transfer the chocolate mixture to a medium bowl and refrigerate, uncovered, until it is thick and firm enough to spoon out in mounds. (About 2 hours)
  2. Line a rimmed baking sheet with parchment or waxed paper.  Drop level tablespoons of the chocolate mixture onto a baking sheet.  Refrigerate truffles until set (about 30 minutes).
  3. Place pecans in a shallow bowl.  Using your hands, roll each chocolate mound into a ball; roll the balls in the pecans, pressing lightly to adhere and place on a baking sheet.  Refrigerate truffles until set, (about 30 minutes to 1 hour)
*To make sure the chocolate doesn't melt, work with a few truffles at a time (keeping the rest refrigerated) and roll them in the nuts quickly.*

Yield: Makes about 2 dozen

What you'll need:
  • 2 cups sugar
  • 3/4 tablespoon baking soda
  • 1 cup light cream
  • 1 tablespoon unsalted butter
  • 2 cups pecan halves
Directions:
  1. Line 2 baking sheets with parchment paper and set aside.  In a 3-quart saucepan, mix together sugar and baking soda.  Add cream and place over medium-heat.  Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer. (25-30 minutes)  Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute.  Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart and let cool completely.
Cook Time: 11-13 minutes - Yield: 10 giant cookies

What you'll need:
For the cookies:
  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
For the cheesecake filling:
  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
For the white chocolate drizzle:
  • 1 1/2 cups white chocolate chips, melted
Directions:
  1. To make the cookies, in a large bowl combine cake mix and flour.  Whisk until smooth.  In a bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract.  Mix until smooth.  Wrap the dough in plastic wrap (the dough will be oily) and refrigerate for at least 2 hours.
  2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar and vanilla extract and mix until smooth.  Using a teaspoon, scoop out cheesecake filling and place on a plate.  Continue scooping out the cheesecake filling into teaspoon balls until you have 10.  Place the plate in the freezer and freeze for at least two hours.
  3. Preheat the over to 350 degrees F.  Line a baking sheet with parchment paper.  To assemble cookies, take about 1/4 cup red velvet cookie dough and flatten in your hands.  Place a teaspoon of cheesecake filling in the center and wrap the dough around the filling.  Gently roll into a ball and place on prepared baking sheet.  Scoop onto a lightly greased or parchment lined baking sheet.  Only bake 3 cookies at a time  The cookies are large and will spread.  Bake for 11-13 minutes or until the cookies begin to crackle.  Let the cookies cool on the baking sheet for 5 minutes then remove from the baking sheet to a wire cooling rack and cool completely.  
  4. Melt the white chocolate chips in a microwave safe bowl or over a double-broiler.  Drizzle the white chocolate over the cooled cookies.  Let the cookies set until the chocolate hardens then serve and enjoy!
*If you're going to store the cookies for more than a day you may want to keep them refrigerated.  You can make the cookies smaller by using less dough and filling. Make sure you completely wrap the cookie dough around the filling before baking so it doesn't leak.*


Peppermint Bark Milkshakes -http://www.cafezupas.com/2012/12/peppermint-bark-milkshake/
Yield: 2-3 servings

What you'll need:

  • 2 cups vanilla ice cream
  • 1 cup milk
  • 1/3 cup chopped peppermint bark
  • Whipped Cream and extra chopped peppermint bark for the toppings
Directions:
  1. Put the ice cream, milk and chopped peppermint bark in a blender and blend until smooth.
  2. Pour into glasses and garnish with whipped cream and extra peppermint bark.  Serve immediately.
Prep Time: 10 minutes - Cook Time: 7 minutes

What you'll need:
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 2 teaspoons flavored extract such as mint or vanilla (optional)
  • Assorted sprinkles or candy
  • Lollipop sticks

Special equipment: candy thermometer


Directions:
  1. Line two large cookie sheets with parchment paper.  Fill a large bowl with ice and water and set aside.
  2. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat.  Attach a candy thermometer to the interior of the saucepan.
  3. Increase the heat to medium-high heat to bring the mix to a boil, stirring until the sugar has dissolved.  Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystal from forming.
  4. Boil the mixture for 5 to 7 minutes until it reaches 310 degrees (hard-crack stage) on the candy thermometer.  Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it.  Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water.  If you're using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.
  5. Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. (Space the lollipops 3 to 4 inches apart to guarantee they don't run into each other).  Immediately press the lollipop sticks and sprinkle them with your sprinkles or candy, lightly pressing the garnishes into the syrup.  Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.
*Opt for an extract that is clear in order to maintain the crystal clear color of the lollipops. 
 It's much easier to cleanly pour the syrup onto a baking sheet if you use a saucepan with a pour spot.
Work quickly as soon as you remove the syrup from the stove, as it'll harden very quickly.  If the syrup gets too hard, re-warm it over medium-heat until it softens slightly.*

I hope you enjoy these delicious treats and share them with your loved ones this Christmas!  What are some of your favorite Holiday treats?  Feel free to share your favorite recipes below!


2 comments:

  1. The pecan pralines look awesome!

    ReplyDelete
  2. Delicious recipes collection! I will try those recipes soon. Can't wait to eat :)

    ReplyDelete

 
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