Cakes, Cookies and Candies

[Anna Michele]

Eggnog Cake With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio 14 Servings Prep: 35 min. Bake: 20 min. + cooling Ingredients 2 Eggland's Best Eggs, separated 1/2 cup butter, softened 1 cup sugar, divided 3/4 cup orange juice 1-1/2 teaspoons grated orange peel 1 teaspoon vanilla extract 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1/4 teaspoon salt EGGNOG FILLING: 5 tablespoons all-purpose flour 1-1/4 cups eggnog 1 cup butter, softened 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg CHOCOLATE FROSTING: 2/3 cup confectioners' sugar 3 tablespoons butter, softened 2 tablespoons heavy whipping cream 2 ounces unsweetened chocolate, melted 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 to 3 tablespoon hot water Directions Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside. For frosting, in another small bowl, cream confectioners' sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency. Split cakes in half; spread filling on three layers. Top with remaining layer; frost top. Yield: 14 servings. Nutritional Facts: 1 serving (1 piece) equals 472 calories, 28 g fat (17 g saturated fat), 106 mg cholesterol, 368 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein. http://www.tasteofhome.com/recipes/eggnog-cake

[Anna Michele]

Berry and Chocolate Popcorn Bars
Prep time: 5 mins
Total time: 5 mins

Serves: 10-12 bars


Ingredients

• 1 1/12 cup quick cook oats
• 1½ cup of popped popcorn
• 60gms butter
• ⅓ cup brown sugar
• ¼ cup of honey, golden syrup or any other sugar syrup
• 1 tbsp berry jam
• ¼ cup dried strawberries
• ¼ cup cranberries
• chocolate for melting

Instructions

1. Line and lightly grease a 20x30cm loaf tin. You could use a slightly smaller tin which will make your bars a little thicker. I use a ceramic lasagne dish because it’s what I have and it makes thin bars.
2. I popped our own pop corn and ¼ cup of uncooked popcorn made more than enough for the bars and for a snack, so a tablespoon would probably be plenty.
3. Once popped and cooled pack your popcorn really well into the measuring cups. It needs to break up a bit into smaller pieces or the bars will not stick together so well so squash it down and don’t worry if it crumbles!
4. Mix all dry ingredients and dried fruit in a large bowl.
5. In a small saucepan combine the butter, honey, and sugar and stir over a medium heat until the butter has melted and the sugar dissolved.
6. When the mixture starts to bubble and boil turn the heat down and cook for a further 2 minutes, stirring now and then.
7. Add the tablespoon of jam just before the two minutes cooking time are up and stir well, breaking up any lumps.
8. Take the syrup off the heat after two minutes and immediately pour it over your dry ingredients. Stir well to make sure all dry ingredients are coated.
9. Spread the mixture into your tin/dish and push it down very firmly with the back of a metal spoon and pop it into the fridge.
10. Once cold and set melts some chocolate and pour over the top and pop it back into the fridge until the chocolate has set.
11. Lift it out of the tin and cut into bars or bite sized pieces.

[Anna Michele]

Festive Fruitcake

http://www.bulkbarn.ca/en-ca/page/annaolson_recipes.html?p=anna_recipe_dec2012_a






A fruitcake is always appreciated at holiday time and is a great make-ahead treat to have on hand when the season starts getting busy.
Makes 1, 8-cup bundt cake
Serves 20 to 24
1/2 cup (125 mL)
1/2 cup (125 mL)
1/2 cup (125 mL)
1/2 cup (125 mL)
1/3 cup (60 mL)
3/4 cup (175 mL)
3 oz (90 g)
1/3 cup (60 mL)
2 1/4 cups (560 mL)
2 1/2 Tbsp (37 mL)
1/4 tsp (1 mL)
1/4 tsp (1 mL)
3/4 cup (175 mL)
2 Tbsp (30 mL)
1 cup (250 mL)
2
1 tsp (5 mL)


chopped pitted prunes
chopped dried figs
chopped pitted dates
chopped dried apricots
diced candied citrus peel
pecan pieces
bittersweet chocolate, chopped
amber rum, plus extra for brushing cake
all-purpose flour
baking powder
ground cloves
salt
sugar
honey
milk
large eggs, separated
vanilla extract




DIRECTIONS:

1. Stir the prunes, figs, dates, apricots, citrus peel, pecans and chocolate with the rum, cover and let sit for an hour.
2. Preheat the oven to 325 °F (140 °C) and grease an 8-cup (2 L) bundt pan.
3. Sift the flour, baking powder, cloves and salt and stir this into the fruit. Whisk the sugar, honey, milk and egg yolks and then stir this into the fruit mixture. Whip the egg whites until they hold a medium peak. When the beaters are lifted, fold this into the cake batter in 2 additions (the whites will deflate somewhat, but that is normal).
4. Bake the cake for about an hour, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan then turn it out to cool completely.
5. While still warm, brush the surface of the cake with rum then once cooled, brush the cake again with rum. Wrap and store the cake for 5 days before slicing. The fruitcake will keep well-wrapped for up to 2 weeks, or can be frozen for up to 3 months.

RECIPE TIPS:

• The fruits within fruitcake are interchangeable, and while the above combination is a favourite of mine, feel free to change things up to suit your taste. The key to success is to remember that your total measure of dried and candied fruits needs to total 2 1/3 cups (580 mL).
• Fruitcake has a long shelf life due to a number of factors: the natural preserved state of the dried and candied fruits, the sugar within the recipe and the spirits used to soak the fruits and brush the cake after baking. For a fruitcake free of spirits, you can use apple juice in place of the rum, but the cake will only keep for about 10 days on the counter – you can always freeze your fruitcake whether made with or without the spirits.
• When preparing your fruits for the fruitcake, try and cut the fruit all to the same size in order to have an attractive cake once sliced and so that every bite has a balanced mix of fruit. Drier fruits like figs and dates can be chopped in a food processor but soft fruits like prunes should be hand-chopped.

[Anna Michele]

http://www.chatelaine.com/holiday-cookie-recipes/#sugar
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[Anna Michele]

http://www.kraftcanada.com/en/recipe...lls-82742.aspx Chocolate-Peanut Butter Snowballs

Ultra decadent and so easy to make, these bite-size treats are made from just four ingredients. Roll them in your favourite sweet coatings and you’ve made an impressive goodie to share.



prep time
20 min
total time
1 hr 20 min
makes
13 servings, 2 balls (28 g) each




What You Need

1 pkg. (225 g) Baker's Semi-Sweet Chocolate


1/2 cup Kraft Smooth Peanut Butter


2 cups thawed Cool Whip Whipped Topping


1/4 cup icing sugar



Make It

MICROWAVE chocolate in large microwaveable bowl on MEDIUM 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
STIR in peanut butter until well blended. Cool to room temperature. Gently stir in Cool Whip. Refrigerate 1 hour.
ROLL into 26 (1-inch) balls, using melon baller or teaspoon to measure each portion. Roll in sugar until evenly coated. Keep refrigerated.



kraft kitchens tips

Size-Wise
This delicious recipe is intended for special occasions. Be sure to keep portion size in mind - each serving is 2 balls.
Substitute
Roll balls in finely chopped pecans, toasted flaked coconut, grated Baker's Semi-Sweet or White Chocolate or finely crushed Nilla Vanilla Wafers instead of the icing sugar.
Note
For best results, make sure the chocolate mixture is at room temperature before adding the Cool Whip. For easy rolling of the balls, refrigerate chocolate mixture 1 hour as directed. If the chocolate mixture gets soft while rolling out the balls, return it to the refrigerator, or pop it in the freezer, until firm.





A note from the Kraft Kitchens Experts

For easy rolling of balls, refrigerated the mixture for 1 hour as per instructions. If mixture gets soft while rolling out the balls, put mixture back into the refrigeration to chill or pop in the freezer to quickly chill. Make sure chocolate and peanut butter mixture is at room temperture before adding the COOL WHIP Whipped Topping.

[Anna Michele]

POSTED ON FB BY VENUILA
Chocolate Chip Cream Cheese Cookies- Ingredients 1 can seamless crescent rolls 1 (8 oz) block cream cheese, room temperature 1/4 cup sugar 2 tsp vanilla ... 1/2 cup mini chocolate chips How to Make 1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl. 2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle. 3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. 4.Sprinkle your chocolate chips on top of cream cheese. 5.Roll the crescent sheet up tightly and wrap in cling wrap. 6.Refrigerate for at least 2 hours, or overnight. 7.When chilled preheat oven to 350°. 8.Line a cookie sheet with parchment paper to prevent sticking. 9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. 10.Transfer to wire rack. 11.Eat warm or room temperature. SHARE this to your page to have for later use!! https://www.facebook.com/becky.e.tennant www.beckytennant.sbc90.com

[Anna Michele]

Chocolate covered Marshmallow Reindeer.. marshmallows are dipped in milk chocolate, the pretzel antlers are dipped in dark chocolate, candy eyes, m-n-m nose (re...d nose for Rudolf). You can use a little melted chocolate as your glue to put the items together.

[Anna Michele]

Dipped pretzels are laced with red in a treat almost too pretty to eat.
Ingredients
3/4 cup white vanilla chips or 5 oz. vanilla-flavored candy coating
72 miniature pretzels twists
6 (24-inch) pieces red string licorice ...

Directions
Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly.
Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips. Place dipped pretzel back into circle formation. Continue with remainingpretzels in circle.
To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels.
Repeat to make 5 additional wreaths. Refrigerate wreaths 15 minutes or until coating is firm.
Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends.
1. MICROWAVE DIRECTIONS: Line 2 cookie sheets with waxed paper. Place vanilla chips in 2-cup microwave-safe measuring cup. 2. Microwave on MEDIUM for 2 to 3 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Continue as directed above.

[Anna Michele]

[Anna Michele]

Ever had an Inside Out Caramel Apple? Well, now you can make them at home! They're the perfect size for the little ones!
GET THE RECIPE HERE: http://365daysofbaking.blogspot.com/...el-apples.html

[kai]

This is such a great thread! Thanks everyone for sharing!!

[PrettyPansy]

OOOOhhhh! that looks mouthwatering..
kudos to you for pulling off that recipe!!

[Anna Michele]

No-bake holiday treats: Chocolate Truffle (Energy) Bites. They're vegan and gluten-free! http://on.self.com/IGqZLX

[Lynn49]

[Anna Michele]

http://www.hugsandcookiesxoxo.com/20...r-holiday.html
RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CAN BE CHILLED AT THIS POINT BUT DOES NOT NEED TO BE!!!! PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. CUT SHAPES AND BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS. ROYAL ICING Ingredients

• 1 pound confectioners' sugar
• 3 tablespoons meringue powder
• Scant 1/2 cup water

Directions

• Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more. Add coloring.

APPLY SPRINKLES WHILE ICING IS WET!