Candy Cane Fudge


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Ingredients

  • 2 (10 ounce) packages vanilla baking chips

  • 1 (14 ounce) can sweetened condensed milk

  • 1/2 teaspoon peppermint extract

  • 1 1/2 cups crushed candy canes

  • 1 dash red or green food coloring

Directions

 

  1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
  2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
  3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

 

Source

 

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So This Must Be What Santa Claus Drinks on Vacation


This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.

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Roasted-Pineapple Hot Buttered Rum

1 1/4 cups packed light-brown sugar
1 vanilla bean, seeds scraped and pod reserved
3 1/2 ounces (7 tablespoons) unsalted butter, softened
1 large pineapple (6 pounds)
8 green cardamom pods, crushed
1 1/2 teaspoons whole allspice berries
2 1/2 cups water
3/4 cup dark rum (optional)

Cook’s Note
The punch’s base can be made the day before and refrigerated. Heat over low heat, and add the alcohol, if using, just before serving.

1. Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.

2. Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.

3. Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.

4. Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.

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Peanut Butter Buckeye Bars


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INGREDIENTS

  • 2 cups creamy Planters Peanut Butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted confectioners’ sugar
  • Pinch of salt
  • 2-3 cups pretzels (I used the mini pretzel twists)
  • 10 ounces milk chocolate chips
  • 2 tablespoons shortening

GRAHAM CRACKER CRUST INGREDIENTS

  • 1 and 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted

DIRECTIONS

  1. In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.
  2. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.
  3. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.
  4. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.
  5. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.
  6. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.
  7. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.
  8. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top.
  9. Refrigerate for about 30 minutes to set.
  10. Cut into small squares and enjoy!

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Hot Chocolate on a Stick


Hot-chocolate-on-a-stick

 

A sweet little gift, or a beautiful treat to serve holiday parties, this Hot Chocolate on a Stick recipe is a perfect holiday treat!

 

Swirl these delicious blocks of chocolate into a cup of hot milk and you create a luscious cup of hot chocolate.

 

This recipe would be perfect to serve as part of a hot chocolate bar at a holiday party!   For a pretty display, set out a few bowls of hot cocoa toppings such as crushed peppermint candies, or mini marshmallows and you have a special display that is easy to create.

 

I know I’m always on the lookout for cute little gifts to give to teachers and neighbors, and a few of these Hot Chocolate on a Stick blocks, wrapped up and given with a cute mug could be a perfect little gift!

 

This recipe is quite simple to make and starts with just a can of Eagle Brand Sweetened Condensed Milk, and some good quality chocolate.

 

Ingredients:

1 (14oz) can Eagle Brand sweetened condensed milk
1/2 cup heavy cream
3 cups semisweet chocolate chips
3/4 cup (or 6 oz) unsweetened chocolate, chopped (I used Ghirardelli bars)

wooden sticks

Directions:

1.) Line a 8″x8″ pan with parchment paper or aluminum foil.
2.) In a medium saucepan heat the sweetened condensed milk and heavy cream together over MEDIUM-LOW heat.
Whisk slowly as it heats and heat until it is hot and is beginning to steam, but not boiling.
3.) Remove pan from heat and add the chocolate chips and chopped chocolate. Allow chocolate to slowly melt, this takes about 10 minutes.
4.) Return the pan to LOW heat and whisk vigorously until the mixture is thick and shiny.
5.) Pour the chocolate mixture into the prepared pan, and smooth the surface with an offset spatula.
Loosely cover the pan and allow the chocolate to cool slowly, on the counter OVERNIGHT.
6.) The next day, run a knife around the edge of the pan, and pull on the parchment or foil to remove the chocolate square.
Cut the chocolate into 1 1/4″ cubes. Heat the knife between cuts by running the knife under hot water, then wipe dry between each cut.
7.) Add a wooden stick, then wrap the cubes as desired.

Recipe source – King Arthur Flour

 

Homemade Soft Caramels


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Ingredients

1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb butter

Directions

1 Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. Cook for 20 Minutes stirring constantly. Pour into buttered oblong pan.
2 Cut into squares when cool.

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