Monday, December 10, 2007

Christmas Baking!

I have a ton of new recipes I am wanting to try out this Holiday season! So yesterday I got started. I haven't taken pictures yet, I won't until I have everything cut and ready to go in the tins!

I'll start with the best! Our local grocery company produces a holiday magazine and I found this recipe in it, my mom really wanted me to make her some, I am afraid I will have to make another batch, because it is really good!

White Chocolate Raspberry Fudge
(Hyvee seasons magazine)
serves 24

2 cups mini-marshmallows
1 cup sugar
1/2 cup heavy cream
3 tbsp unsalted butter
1/2 tsp salt
1 3/4 cups white chocolate chips-divided
2 tbsp seedless raspberry preserves
1/2 tsp vanilla

Coat 1 1/2 quart loaf pan with cooking spray.

Combine marshmallows, sugar, cream, butter and salt in medium saucepan, cook stirring constantly over medium heat to melt butter and marshmallows. Boil 5 mins, stir occasionally.

Meanwhile combine 1/4 cup white chocolate chips and raspberry preserves, microwave 15-20 seconds, stir until smooth. Set aside.

Remove mixture from heat add 1 1/2 cups white chocolate chips and vanilla, stir. Pour into pan. Drop spoonfulls of raspberry mixture on fudge and use knife to swirl.

Cool at room temperature for 3 hours. Store up to 10 days in an airtight container.

The second thing I started making last year for my new husband. He loves peanut brittle. This has been a huge hit with anyone who has tried it!

Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
2 cups spanish peanuts
1 tbl butter
1 tsp vanilla
1 tsp baking soda

Spray large baking sheet or line with parchmant paper, set aside. Mix sugar and corn syrup in large glass microwavable bowl until moistened. Microwave on HIGH 5 min (caution use pot holders as candy mixture gets VERY hot). Stir in butter and peanuts. Microwave an additional 3-4 minutes or until pale golden brown. Add baking soda and vanilla (mixture will foam).

Immediately spread mixture as thin as possible onto prepared baking sheets. Cool Completely. Break into pieces.

The recipe calls for, but I've never done this step: Melt 4 squares semi-sweeet baking chocolate in a glass measuring cup on HIGH 1-2 mins. Stir until chocolate is completely melted. Stir in 1/4 cup creamy peanut butter until melted. Dip half of the peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of foil or wax paper, refrigerate until chocolate is set about 20 mins.

I tried my hand at a peanut butter fudge recipe I found on line and it went very wrong. The fudge did not set up correct, so I fell back on a fudge recipe I tried last year that Kevin liked!

Peanutty Chocolate Fudge
(Nestle bag)
serves 49
1 1/2 cups sugar
2/3 cup evaporated milk
2 tbsp butter or margarine
1/4 tsp salt
2 cups mini-marshmallows
1 2/3 cups Nestle Peanut Butter/Milk Chocolate Morsels
1/2 cup chopped peanuts (optional)
1 tsp vanilla

Line 8 inch square pan with foil.
Combine sugar, milk, butter, and salt in medium-heavy duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Okay I made the toffee last night and it's delish!
(Hyvee seasons magazine)

1 cup sugar
2 sticks unsalted butter
2 tsp water
1/8 tsp salt
1 tsp vanilla
6 oz chocolate chips
1/3 cups nut topping

Combine the sugar, butter, water and salt in a heavy saucepan over low heat until the butter melts. Turn heat up to med-high and cook until it reaches 300 degrees, stirring constantly. Take off heat stir in vanilla. Immediately pour onto a baking sheet lined with parchmant paper, spread with a spatula. Pour chocolate chips over the top, once they start to melt, spread over the top. Sprinkle nut topping on top. Refrigerate until set. Break into pieces.

Pretzel Turtles
(from a cookie exchange I went to)

Take one mini pretzel set on a baking sheet, top with a Rollo. Place in oven on 250 for 2-3 minutes, until softened. Remove pan and top each pretzel combo with a pecan half, press down. These are best enjoyed after they get to set for a day.