Christmas in a Bowl

As stated yesterday, I'm going to try to cut back on what I write and get straight to the wonderfully delicious recipe; especially seeing that tomorrow is Christmas!  I really hope that everyone's holiday season is going as well as mine is, because I know that it can be a stressful time.  We just need to remember that it should really be a time about family and friends, which is how I'm choosing to spend my holiday this year.  It's been eight years since I've been back home to Michigan for Christmas, and even though it might be cold, snowy, and icy, it's so beautiful up here and I'm having a great time!

Now, let's get to the recipe!  A great holiday treat!

Christmas in a Bowl
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Ingredients:

2 boxes of Dark Chocolate Ghirardelli Brownies
1 or 2 large boxes of cook and serve chocolate pudding (depending on how much filling you want)
1 small box (3.4 oz.) white chocolate pudding mix
1 cup skim milk
1 (16 oz.) container of cool whip
¼ cup crushed candy canes
2 Ghirardelli Peppermint Bark bars, broken into pieces

Directions:

Cook the brownies according to package directions.  Once done, set aside to cool.

Prepare the cook and serve chocolate pudding according to package directions, then allow to cool completely.  (If you want to save time, you could use instant chocolate pudding)

Next, place the white chocolate pudding mixture into a bowl and whisk together with the skim milk until it begins to thicken.  Fold in the container of whip cream and the crushed candy canes.  Place in the fridge for 1-2 hours to help set.

To assemble:

In a trifle dish, or large bowl, place a layer of the white chocolate peppermint mixture.  Next, add on a layer of the dark chocolate brownies, then top with some of the chocolate pudding.  After that, add on a little of the peppermint bark pieces, and then repeat the process.

Yum!

Inspired by: The Faux Martha

Pecan Pie Cheesecake Fudge

It's beginning to look a lot like Christmas!!!

I know it's been over a week since my last post, but this holiday season's absolutely flying by! 

Jeff and I recently hosted an ugly sweater Christmas party, which was a lot of fun (hopefully I'll have time to blog some pictures), and when I wasn't planning and baking goodies for that, I spent the rest of my free time cleaning, baking, and packing for our holiday trip to Michigan.  The only downside to being so busy, was/is that I have so many great holiday recipes that I want to share with all of you.  I think for now, I might just have to cut back on my written thoughts a little and get straight to the holiday treats!  So here's the first in a long list......

Pecan Pie Cheesecake Fudge
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Ingredients:

Crust:

Saltine crackers (enough to cover the bottom of an 8x8” baking dish)
½ cup butter
½ cup light brown sugar, packed
2/3 cup sweetened condensed milk
Cheesecake Fudge:
3 cups white chocolate chips
1 ½ TBSP butter
Dash of salt
1 cup sweetened condensed milk
1 ½ cups marshmallow cream
1 – 3.4 oz. instant cheesecake pudding mix
1 cup chopped pecans

Directions:

Crust:
Preheat oven to 425 degrees and line an 8x8” square baking dish with aluminum foil.  Spray the foil with a non-stick cooking spray.

Place the saltine crackers in an even layer across the bottom of the prepared baking dish (You may have to break a few crackers in half to fill in the edge of the pan).  Now, in a medium size saucepan, over a medium-high heat, bring the butter and brown sugar to a boil.  Make sure to stir the ingredients around and continue to boil for around another 5 minutes or so.  Cook until the mixture turns a nice caramel color.  It’s important to not under cook it, otherwise it won’t caramelize the way it should, be patient.

Once ready, remove the pan from the heat, and stir in the condensed milk.  Pour the sauce over the crackers and bake for 10 minutes.  When done, remove from the oven and set aside to cool.

Cheesecake Fudge:

In a medium saucepan, set over a medium heat, combine the white chocolate chips, butter, salt, and condensed milk.  While this is cooking, make sure to stir the ingredients around until they are completely melted and smooth.  Next, add in the instant pudding mix, and stir around until it’s dissolved.  After that, add the marshmallow, and once again stir the mixture around until it’s completely dissolved.

Once ready, pour the cheesecake fudge mixture over the prepared crust.  Smooth around with a spatula.  Now, sprinkle on the chopped pecan pieces and press down with your hands.  Place the prepared fudge in refrigerator and allow to set, this will take 3-4 hours or more.  Don’t rush it.

After the fudge has had time to cool completely, and harden, remove the pan from the fridge.  Take off the tin foil and cut the fudge into small cubes.  Enjoy!

Source: Lady Behind the Curtain

"Christmas Crack" A.K.A - Salted Caramel Pretzel Bark

Consider this your WARNING!!!!  Once this treat is made, and you find out exactly how easy it is, there's absolutely no turning back!

This salted caramel bark is so incredibly addictive, it actually took all my will power to say no to it this year, especially when I was photographing it.  I did such a good job too, avoiding it, but a late night craving came and sadly I caved.  I know that it's bound to happen every now and again, and I can't let one little slip up hold me down.  Especially seeing that I've been doing so well and am finally getting back into my old routine.  I actually went to the doctor for my follow-up appointment and the x-rays show that the cracked bone in my pelvis has healed, now it just needs to regain its' strength.  I'm excited because I've also been able to run a little and am back up to 1.25 miles, which isn't bad for my first week running since October. The process may still be a little slow going right now, but I'll get there and every day I am able to do more than the day before.  The human body is amazing!

Anyway......back to this scrumptious holiday treat!  It is definitely one that's guaranteed to be a hit, and the ingredients are all things that you may already have on hand!  Enjoy!

“Christmas Crack” – Salted Caramel Pretzel Bark
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Ingredients:

½ bag of mini pretzels
1 cup butter
1 cup light brown sugar
1 bag of milk chocolate chips
1 cup Hersey’s cinnamon chips (you can leave out if you want)
Sea Salt

Directions:

Preheat the oven to 400 degrees.

Next, line a 4-sided baking sheet with aluminum foil and spread out an even layer of pretzels; set aside.

Now, in a sauce pan, over a medium heat, melt the butter and sugar together.  Make sure to stir the mixture around until all the sugar has been dissolved.  Allow the mixture to come to a boil, and continue to cook until it turns a nice caramel brown color and begins to thicken.  This will take about 5-8 minutes.  Be patient, because if the mixture doesn’t cook long enough it won’t have that caramel consistency you need.

Once the sauce is ready, pour it evenly over the pretzels.  (If it doesn’t completely coat all the pretzels, that’s fine, it will spread out in the oven)  Place the pan into the preheated oven and allow to cook for 5 minutes.  When ready, remove the pan from the oven and sprinkle on the chocolate and cinnamon chips.  Allow the chips to sit for 1-2 minutes and then take a spatula and evenly spread out the melted chips. 

 

 

Garnish with some sea salt and then place the pan in the freezer or the refrigerator to speed up the cooling process, in addition to making it easier to remove the aluminum foil. 

Christmas Crack holds up well when stored in an airtight container and kept in the refrigerator.  Serve at your next holiday function and it will definitely be a hit!

 

Alternate Version:  Instead of using pretzels as a base layer, you could use saltine crackers.  Both ways are absolutely delicious!

 

Source: Adapted from Eat at Allies

"Peace on Earth" - Chocolate Covered Peppermint Graham Crackers

Today's recipe is definitely going to be continuing with the holiday theme.  I actually was briefly thinking that I'd begin to share some of the healthy recipes I've been making lately, but then I took a moment to laugh at myself and thought, nah, I'll save those for January, which is typically when people's diets begin. 

Instead, I decided that I'd dedicate this entire month completely to decadent holiday treats, which I know is what most people are looking for this time of year.  December always amazes me because it seems to fly by in a flash, especially between all the holiday shopping, Christmas parties, baking, traveling to be with friends and family, etc. and before we know it, the holiday season is over and the new year is here.  It's for these reasons that I'm choosing to share some tasty treats that are easy to prepare, and that you can take to different functions throughout the season.

These chocolate covered graham crackers are definitely a festive treat; especially with the candy cane pieces.  The most "difficult" (and notice I put that in quotes) part of this whole recipe is melting the chocolate.  And let's be serious......even that is not too hard.......To melt the chocolate just place it in a microwave safe bowl and microwave for 30 seconds.  Once the time is up, take out and stir.  If the chocolate's not completely melted, place the bowl back into the microwave and set the timer for 15 more seconds; stir again.  Keep doing this until all the chocolate is completely melted. 

A bonus about this recipe is that it's so easy anyone can help you.

Peace on Earth Chocolate Covered Peppermint Graham Crackers
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Ingredients:

6 graham crackers broken in half
6 oz. milk chocolate, melted
6 oz. white chocolate, melted
1 candy cane, broken into pieces

Directions:

Lay a piece of parchment paper on the counter top or another flat surface.  You will be using this to set the graham crackers on.

 

Now, take one of the graham cracker squares and dip half of it into the melted milk chocolate, then lay the graham cracker onto the parchment paper in order for the chocolate to harden (Helpful tip: I didn’t use a bowl that was too deep, so I had to use a knife to help smear the chocolate around).  Repeat the same process with the rest of the graham cracker squares.

After the milk chocolate has hardened completely, dip the other half of the graham cracker into the melted white chocolate, and then lay it on the parchment paper.  Immediately garnish the white chocolate side with the broken candy cane pieces.  Now, allow the chocolate time to cool and harden completely.  Enjoy!

 

Helpful Tip: Place the graham crackers in the fridge for the chocolate to harden quicker

Winter Delights: White Chocolate and Candy Cane Cookies with Peppermint M & M's

It appears that lately, Target has become a part of my daily routine.  I tend to go there to just walk around and see what's new.  However, the only down side to this is that I ALWAYS seem to find something I didn't know that I always needed.  On my last trip into Target, I happened to come across bags of Peppermint M & M's, plus Peppermint Hersey Kisses.  They looked absolutely delicious!  I apparently like to torment myself, by walking through the aisles and looking at things I know I can't eat.  I think it goes without saying that I bought both types of candy, but mostly because I knew that I could find, or create, something delicious to include them in that others would enjoy!

This means that I am once again contradicting my own personal goals with the recipe that I'm posting.  However, with it being the holiday season, I think that this is going to happen a lot.  I have a ton of holiday baking to do for people, and I always get asked how I do it.  How do I make such tasty looking desserts and not eat them?  The answer to the question is always the same......A lot of willpower and Extra's Mint Chocolate Chip gum, which is my life saver.

So, with all that being said, if you're looking for a festive holiday treat, with a lot of Christmas cheer, then this cookie is definitely worth trying out!  If you decide that it's not for you, don't fear, more sweet treats will be posted soon.  Enjoy!

Winter Delights: White Chocolate and Candy Cane Cookies with Peppermint M & M’s
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Makes about 3 dozen cookies

Ingredients:
3 cups all-purpose flour
¼ - ½ tsp. salt
¾ tsp. baking soda
1 cup butter, room temperature (I always use Country Crock sticks whenever I say butter)
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
1 TBSP. vanilla extract
1 cup white chocolate chips
½ cup of crushed candy canes, divided
¾ cup White Chocolate Peppermint M & M’s

Directions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium mixing bowl, combine the flour, salt, and baking soda.  Whisk the ingredients together and set aside for later use.

Now, in the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and sugars on a high speed, making sure to scrape down the sides of the bowl as necessary.  This process should take about 2-3 minutes and the mixture should appear light and fluffy in consistency.  Next, add in the eggs and vanilla, and then beat until smooth.  Change the power setting on the electric mixer to low, and slowly pour in the flour mixture.  Let the ingredients mix until just combined.  Lastly, fold in the white chocolate chips, ¼ cup of the crushed candy canes, and of course, the M & M’s.

You are almost there…..Now you will want to place the prepared cookie dough in tablespoonful’s onto the baking sheet, making sure to space the cookies out about 2 inches apart.  Top each cookie with one or two more M & M’s and then sprinkle on a little more crushed candy cane pieces.  Place the cookies into the oven and allow them to bake for 10-12 minutes.  (Mine took exactly 10 minutes to bake; you don’t want them to turn brown)

Once ready, remove the baking sheet from the oven and allow to cool on a wire rack for 3-5 minutes.  After that, remove the cookies from the baking sheet and place on the wire rack to cool completely.  These cookies make for the perfect holiday treat!

 

Source: Slightly adapted from Two Peas and Their Pod

Pumpkin Spice Truffle Brownies, with a Kiss

I absolutely love that Autumn's in full swing and that I can take advantage of fall baking.  I'm one who likes to eat with my eyes though, and hardly ever devours what I make.  Usually I'll only sample a small bite or two, because I really do try to eat healthy.  This can be incredibly difficult at times though, because I know how much I love sweets.  To some, this information may be a little shocking, especially looking at the recipes I post; but hey, I'm married and my husband is not a fan of "rabbit food".  However, now that I have time again, some more of my healthier recipes may start to make an appearance.  Today's recipe though, is NOT one of them!

Be warned that these pumpkin spice truffle brownies, with a kiss, are extremely rich, but absolutely delicious!  And yes, I caved and sampled a bite or two, how could I not?  Pumpkin Spice Hersey Kisses are one of my favorites and they only come around once a year!

Pumpkin Spice Truffle Brownies with a Kiss
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Servings – about 12-16, depending on size

Ingredients:
Truffle Brownies:
6 oz. semi-sweet chocolate
6 oz. butter
3 eggs
1 ½ cups light brown sugar
1 tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. cinnamon
1 tsp. instant espresso powder
½ tsp. salt
¼ tsp. baking soda

Pumpkin Kiss Ganache:

1 bag (10 oz.) Hersey’s Pumpkin Kisses
½ cup heavy cream

Dark Chocolate Ganache:

4 oz. dark chocolate (I used a little more)
5 TBSP. butter
1 ½ tsp. light corn syrup

Directions:

For the Truffle Brownies:

Preheat oven to 325 degrees and spray an 8x8” square baking pan with a nonstick cooking spray; set aside.  Melt the chocolate and butter together.  In a small bowl, mix together the flour, cinnamon, espresso powder, salt and baking soda.

Now, in the bowl of a stand mixer, fitted with the whisk attachment, beat together the eggs and sugar until the eggs have begun to thicken and turn lighter in color.  This may take 2-3 minutes.  Once ready, mix in the vanilla and then pour in the melted chocolate/butter mixture.  Also add in the flour mixture and lightly beat until just combined.  Pour the batter into the baking pan and place in the oven for 40-45 minutes, rotating halfway through.  (FYI – The brownies will sink back down some as they cool)

Remove the brownies from the oven and allow to cool completely, on a wire rack, before adding on the layers of ganache.

Pumpkin Kiss Ganache:

Bring the heavy cream to a gently boil, and then pour over the Hersey Kisses.  Allow the mixture to sit for about 30 seconds and then stir together until completely smooth.  Let the ganache sit until slightly cooled and then pour the mixture over the completely cooled brownies.  Refrigerate until hardened, this may take an hour or two.

Chocolate Ganache:

Melt the butter and chocolate together (you may do this in the microwave or over the stovetop).  Once ready, stir in the light corn syrup and then pour over the brownies and the pumpkin kiss ganache.  Now, place the brownies back into the refrigerator until the chocolate ganache has hardened and you are ready to serve them.

To serve:

Once ready to enjoy, cut though the brownies with a clean, hot knife.  Top each piece with a Pumpkin Spice Hersey Kiss and enjoy!

Source: Buttercream Blondie

Funfetti Popcorn (Love Addiction)

Wow!  It's hard to believe that it's already February, which means Valentine's Day is right around the corner.  If I'm completely honest though, which I usually am, I was never a big fan of the so-called "holiday," mostly because I don't really care about receiving flowers (I know, shocker!), and if I want candy or chocolate, I feel that I could always just go out and buy some for myself.  Don't get me wrong though, I love the idea about celebrating love and relationships, and with all that being said, Valentine's Day will forever hold a special place in my heart, because it's the day that my husband Jeff, proposed to me.

Valentine's Day is also considered, by some, a holiday, and I love holidays!  Therefore, I'll decorate, make special Valentine's Day treats, and buy cards for those I hold most dear.  One particular treat I enjoy making is funfetti popcorn!  This recipe is so super easy to throw together, can easily be adapted to meet your tastes, and goes quickly; which means you don't have to worry about leftovers!  It's also great for any holiday; all you have to do is change up the sprinkle and m&m colors!    

Funfetti Popcorn (Love Addiction)
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Ingredients:

3 bags, 100-calorie butter flavor popcorn, popped
16 oz. white chocolate chips or baking squares (I use Ghirardelli)
½- ¾ a bag of Valentine’s Day M&M’s
1 cup square pretzels, broken into bite size pieces
Valentine’s sprinkles (optional)

Directions:

Empty the contents of the popped popcorn into a large mixing bowl, being careful not to include any un-popped kernels. 

Also add in the pretzel pieces and gently mix around.

Next, melt the white chocolate, according to package directions, and evenly pour over the popcorn.
 

Now, using a wooden spoon, gently stir together until the popcorn is evenly coated with the white chocolate.  Lastly, add in the m&m’s and sprinkles, then gently stir together once more.

After the popcorn is ready, place a piece of parchment paper on the kitchen counter, or another flat surface, and empty out the contents of the bowl. 

 

 

Make sure to spread the popcorn around to allow for even cooling.  Once the chocolate has completely hardened to the popcorn, it's ready to serve!  I promise that it'll go quickly, however, if you happen to have any leftovers, store in an airtight container.

 

 

Source: Adapted from Cooking Classy