Orea Cookie Truffles

If you remember I made these for the Beckstead Christmas Party last year, they are delicious!!


1 package (8oz.) cream cheese, softened

1 package Oreos

Milk Chocolate or White Chocolate Dipping Chocolate


Crush Oreos in food processor to fine crumbs. Using a mixer combine crumbs with cream cheese. Chill for 15 min.

Mold into 1 in. balls and place on wax lined cookie sheet.

Melt chocolate in medium bowl, one by one dip balls into melted chocolate then lift out with fork or slotted spoon allowing excess chocolate to drip back into bowl.

Place on wax paper until chocolate hardens.

English Toffee

So after my misfires in the kitchen (see post below), I decided to stick with what I know for our  friend, teacher, and neighbor gifts this year.  My mom makes this every year and it is so tasty.  (How could anything with this much butter and sugar NOT be tasty?)

ENGLISH TOFFEE

On a cookie sheet lined with foil, sprinkle about 1 1/2 - 2 cups chopped nuts in an even layer. (I use walnuts).  Set aside.

In a saucepan, combine 1 cup butter, 1 cup sugar, 1/4 tsp salt, and 1 tsp vanilla, and bring to boil over high heat.  Stir quickly until butter and sugar combine, and continue to cook until light brown in color and crack stage has been reached.  Stir constantly.  

 Pour over chopped nuts and spread thin.  Sprinkle on 1 package of chocolate chips (I use milk, my mom uses semi-sweet).   Allow to melt for one minute, then spread.  Sprinkle more chopped nuts on top and chill.  Break into pieces when cold.

I think I have made this every year since we got married and I still haven't perfected it.  It's hard to know when the mixture is done.  Sometimes I get it just right and the toffee is very hard and crunchy, and sometimes I don't cook it enough and it is a little softer - but still yummy!  This year I actually used a candy thermometer and let it reach 300 degrees - or hard crack stage - but the toffee was still a little soft for my liking.  So I guess it's an art.  Maybe if I keep on making it every year like my mom does, I'll master it, too!!

Christmas Mice

These are just adorable and so easy to make! I saw them along with this tutorial video on a friends blog and had to share with all of you. Erin, I am sorry to post anything to do with mice on your blog! :)

Peppermint Bark

I made this the other day and loved it! I made mine with green and red candy canes and it turned out really cute! (I stole the picture off the recipe site!)

Peppermint Bark

12 oz. Chocolate Chips (I used milk chocolate chips, but you can use any kind you wish)

1 pound white chocolate chips

1/2 teaspoon peppermint extract

12 candy canes, crushed

**Preheat oven to 250 degrees.

**Line a cookie sheet with foil and spray the foil with non-stick cooking spray. (I turned the cookie sheet upside down for this. It is easier to spread the melted chocolate without the cookie sheet sides in the way)

**Pour the milk chocolate chips in an even layer on the foil and place in the oven for 3-4 minutes or until almost melted.

**Remove milk chocolate chips from the oven and smooth with an offset spatula or knife.

**Place the melted chocolate in the fridge until cold and firm, at least 30 minutes.

** Melt the white chocolate chips in a double boiler or in a metal bowl over simmering water (don't let the bottom of the bowl touch the water), until chocolate is melted. Remove the bowl from the water and stir in peppermint extract.

**Pour the white chocolate over the cold, hard milk chocolate and spread it out (do this quickly since your milk chocolate is beginning to melt)

**Immediately sprinkle with crushed candy canes and press the candy gently into the white chocolate so it will stick (do this as fast as possible or your candy won't stick)

**Return to the fridge and chill until firm. Break the peppermint bark into pieces and store in a airtight container in the fridge.

**Makes about 2 pounds

Divinty

I love Divinity! It is probably my favorite holiday candy! I made it a couple of days ago and it was perfect! However, I do not have a Kitchen Aid mixer and would have enjoyed making it a lot more if I did. It took a long, long time to make with my hand mixer, but it was still worth it! Remember, patience it key when making Divinity.

Divinity

5 1/3 cups white sugar

1 1/3 cups light corn syrup

1 cup water

4 egg whites

2 tsp. vanilla extract

1 1/3 cups chopped walnuts (optional--I never add nuts!)

***Cook sugar, corn syrup and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.

***Cook, without stirring, to 260 degrees on a candy thermometer (hard ball stage--this took about 20 minutes to get to 260 degrees because of the low heat)

***While sugar mixture is cooking, beat egg whites in a large bowl until stiff peaks form. Make sure you have stiff peaks when you add the sugar mixture.

***Continue to beat while pouring the hot syrup in a thin stream into the egg whites.

***Add vanilla and continue beating until mixture holds its shape and becomes slightly dull (This took 20-30 minutes with my hand mixer. I am not sure how long it would take with a Kitchen Aid.)

***Fold in nuts (if you choose).

***Drop from a buttered spoon onto waxed paper. Let stand at room temperature until outside of candy is firm (this takes at least 3 hours).

***Store in an airtight container.