I made a batch of these and took them to Thanksgiving Dinner. People descended on them, saying Oh my grandma used to make these and I loved them. Straight from the Sixties and Seventies, folks. Or Eighties. Or Nineties. Or the Aughts. Guess that’s what makes them a classic! It is tempting to roll out the candy mixture and treat it like cookie dough. Does not work well, as the small mints are difficult to handle and quickly become distorted beyond recognition. I tried! The stars and Christmas trees on the plate were the result. Total result! At least, that remained recognizable. And they took as much time as the rest of the mints put together. Your mileage may vary, but I found the roll and press method far more efficient and consistently better looking. Leaving the mints ... [Read More]
12 Days of Christmas
Ritz-y Rolos
This could not be any easier to make. You only need 2 ingredients – a package of Rolos and a couple of sleeves of Ritz crackers. Melting chocolate or white chocolate and a few sprinkles are a bonus. Place the crackers on a baking sheet, add a Rolo in the middle and heat in a 350 degree oven for five minutes until the Rolo is soft. Remove from oven and press a second Ritz on top to sandwich the melty chocolate caramel goodness between the two salty crunchy crackers. Let cool and enjoy. But you know bloggers always have to take things a little further. Drizzle chocolate on top. I am obviously a novice at that as you can plainly see. However, in my defense it does add that little extra bit of color and, importantly, more chocolate. Here’s what I learned: Whatever type of ... [Read More]
White Chocolate Ting A Lings
When I ran across Ting A Lings, the name caught my attention with visions of swirly skirts, pillbox hats and pearls, straight from a Fifties movie. I knew this would have to be a part of this year's Christmas Treats. I did a little research and, sure enough, Ting A Lings were a Fifties thing. Originally, Wheaties provided the crunch stirred into melted chocolate. Someone replaced the cereal with crunchy chow mein noodles and Ting A Lings would never be the same. Numerous variations have been shared, but the enchanting name remains. Quick to make, topped with colorful sprinkles and with their unique taste and crunchy texture, they add charm to any collection of Christmas treats. This recipe could be called 1-2-3 Ting A Lings. 1 cup nuts, 2 cups white chocolate and 3 cups chow ... [Read More]
Brie and Dark Cherry
Need a super easy appetizer for your next holiday gathering? You will definitely want to try these bite-sized crispy phyllo cups full of melty brie cheese topped with sweet dark cherries. Maple syrup gives a depth of flavor and a new twist to the flavor. No maple syrup and don't want to buy a bottle for just one recipe? Substitute honey. Honey is a little sweeter than maple syrup, but in the quantity we are using, that doesn't matter. Substitute with the same amount of honey. Brown sugar is another possible substitution. Brown sugar is a little less sweet than maple syrup so you will need to increase the amount to 1/4 cup OR 4 tablespoons. Just sprinkle over the top of each cup. Corn syrup on the shelf? Yes, that works but it only makes the cherries sweeter without adding ... [Read More]
Festive Peppermint Bark
Peppermint bark is a seasonal favorite everyone loves! This super easy recipe assembles quickly and looks spectacular with little effort. The secret to outstanding peppermint bark is in the quality of chocolate. You can pick and choose – if your crowd is mainly teens who eat quickly and move on, use the easiest available chocolate such as almond bark or melting wafers. If you are gifting pepper mint bark or serving it to, say, your boss and co-workers, anyone who will savor and appreciate the creamy texture and holiday flavors, choose a higher quality. If you prefer, you can use all dark, semi-sweet or all white chocolate for this recipe. Festive Peppermint Bark Print Prep time 15 mins Total time 15 mins Crushed peppermint chunks and smooth, creamy ... [Read More]
Creamy Classic Eggnog
Holidays are made special for several reasons. One reason is that we add a little "extra something" to our lives. Food that is prepared just for that meal as in Thanksgiving. Or food that is prepared for the entire holiday season. Eggnog is so easy to make that it could be easily available all year around. But then it wouldn't be special! Eggnog has been around for centuries. Milk, eggs and spices were mainly available to landowners. Only they had the resources to keep cows and chickens and to buy imported spices. Monks recorded the first recipes, and wealthy landowners were quick to adopt the habit of toasting one another's good health and continued prosperity with the unique drink served in small wooden cups called noggins. Upstart English colonials brought livestock with them ... [Read More]
