Erla’s Chocolate December

Well, below is what I made for Christmas gifts this year.  I did not take too many photos while cooking but will try and get some when people are eating the goodies.

Cathedral Windows

More of a candy than a cookie, slices of colored marshmallows create the “stained glass” in a chocolate window surrounded by flaked coconut.

Makes about 60

1/4 pound butter or margarine
1 (12-ounce) package semi-sweet chocolate chips
1 cup chopped walnuts (I used almonds)
1 (12-ounce) package colored mini marshmallows (about 9 cups) – I used white because I forgot to by the colored ones
7 ounces sweetened grated coconut (about 2 cups)

  • Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly.
  • Toss in marshmallows and nuts ; stir in chocolate.
  • Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut.
  • Divide dough into fifths and place each fifth on a sheet of waxed paper.
  • Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm.
  • Before serving, unwrap from waxed paper and cut into 1/2″ slices.

Opens large photo in lightbox. If you click on this you can click Escape to exit the lightbox.  (stock photo!!)

Chewy Chocolate Bars

Makes about 24

3/4 cup honey
1 cup peanut butter
1 cup semi-sweet chocolate chips
1-1/2 cups mini marshmallows
3 cups rice krispies
1 cup salted peanuts

  • In a large saucepan over medium heat, melt together the honey and peanut butter and bring to a boil.
  • Stir in chocolate chips and marshmallows, stirring until smooth.
  • Add the cereal and peanuts. Blend well and remove from heat.
  • Pour into a lightly greased 9×13 inch pan and pat firmly with spatula.
  • Let cool slightly and cut into bars before hardening.

Peanut Butter Balls

1/2 cup peanut butter
1/4 cup orange blossom honey
1/2 cup date sugar
1 cup rice cereal
1/2 cup shredded coconut

  • Mix together peanut butter, date sugar and honey.
  • Fold in rice cereal.
  • Form into walnut size balls and roll in shredded coconut to coat. Chill and eat.
  • Makes about 2 dozen

Thank you to Christmas-cookies.com for the above recipes

Peppermint Bark

Ingredients
  • 12 oz. white chocolate chips 
  • 12 oz of chocolate chips
  • 5 regular sized candy canes, crushed up
  • 1/2 teaspoon of peppermint extract
  1. Break up peppermint candy into little pieces.
  2. Melt the chocolate in a double boiler
  3. Once melted, add the peppermint extract and stir.
  4. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon.
  5. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
  6. Melt the white chocolate in a double boiler
  7. Spread over the hardened chocolate
  8. Chill until hardened
  9. Break into pieces and serve or store in the fridge in an airtight container.
  10. 

Homemade Peppermint Oreos
2 boxes Devil’s food cake mix
4 eggs
2/3 cup vegetable oil
Frosting:
1 (8ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
sprinkles or crushed candy cane for decorating
green or red food coloring
 Directions:

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff.
  • Pinch of pieces of batter and roll into 1 inch balls.
  • Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips.
  • Bake for 8 to 10 minutes.
  • Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
  • In a small glass bowl, combine the cream cheese and butter until completely blended.
  • Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth.
  • Color frosting green or red if desired.
  • Spread half of the cookies with icing and top with remaining cookies.
  • Roll in sprinkles, crushed candy canes, or just leave them plain.
  • Store in the refrigerator in an airtight container or resealable plastic bags.

 

Chocolate Covered Marshmallows

  •  First, I melted chocolate chips in a double boiler

  • While that’s going on (or afterwards if you easily get distracted like me), you’ll want to put your marshmallows onto coffee straws or plastic “stir sticks”.  
  • I put a sheet of wax paper (or parchment paper would do) onto a platter to get ready for the next step.
  • You’ll also need to get your “dips” ready. 
  • Crushed peppermint (will be super yummy to make Peppermint Hot Chocolate), but you can also just use sprinkles.  I used some of both!
  • Chill for about 10 minutes in the frig before wrapping or the chocolate gets everywhere. 

 

I personally think the Peppermint Marshmallow Dips will be the yummiest!!

Thank you to Adventures in Savings for this recipe

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