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Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses. These easy to make cookies are perfect for Christmas or any other holiday. Peanut Butter Blossom Cookies Makes 42 Cookies Adapted from allrecipes.com Ingredients 1 cup shortening 1 cup smooth peanut butter 1 cup brown sugar 3/4 cup white sugar 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract  3 1/2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 42 Hershey Kisses or Hugs, unwrapped White sugar for rolling Directions Preheat the oven to 375F and line some baking trays with parchment paper.  Beat shortening, peanut butter, and sugars  in a large bowl until well combined. Beat in vanilla and eggs until fluffy.  Stir in flour, baking soda, and salt until combined. Scoop out walnut size balls of dough and roll between your hands to shape a ball...

Easy 2 Layer Mint Fudge

This year I made fudge to go with our Christmas cookies. Fudge is not hard to make! The only thing about making mint fudge, is that the flavour of it is powerful enough to make everything else taste minty, so I recommend storing it in a separate container. If you store it with your other goodies, they will taste minty.

If you can't find mint chocolate chips, you can add more mint extract to the semi sweet chocolate chips.


Easy 2 Layer Mint Fudge
Adapted from Taste of Home
Makes 36 squares

Ingredients
  • 2 cups mint chocolate chips
  • 1 can sweetened condensed milk, divided
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • 1/2 teaspoon peppermint extract
  • green food colouring
Directions
  1. Line one 8x8 or 9x9 pan with foil and butter it.
  2. I used the microwave because it's faster. In a microwave safe bowl, add the mint chocolate chips, 1/2 the milk and the vanilla and microwave for about 60 seconds on high. Stir it up. Heat it for a few seconds more if the chocolate isn't completely melted, but it should be. Pour this mixture into the pan immediately, and spread with an offset spatula. Work fast, it sets quickly. Put this in the fridge for a minute while you prepare the next layer.
  3. In a microwave safe bowl, add the white chocolate chips with the remaining milk, peppermint extract and food colouring. Heat this for 45 seconds and stir. Pour this immediately over the first layer and spread with your spatula. Work quickly again.
  4. Chill for about 1/2 hour and then using a sharp knife dipped in hot water (and wiped dry), slice into squares. Dip the knife if the hot water and wipe it dry before every new slice.
  5. I put the squares into paper cupcake liners and stored the fudge in the fridge until Christmas. I made it a few days before.

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