Chocolate Peppermint Rice Krispies Treats

Need a quick treat for the holidays? I whipped these up for a party this past weekend. It took me less than half an hour from start to finish - not too shabby.

What's so special about these, you might ask? The Rice Krispies are mixed with peppermint extract, and topped with lots of chocolate and crushed candy canes. It's simple, but quite tasty.

You can make these on the stove, but using the microwave speeds things up even more. Once they're made, just pop them in the freezer or fridge and they'll set up even faster.

Chocolate Peppermint Rice Krispies Treats
adapted from Our Best Bites

10 oz. mini marshmallows
2 tbsp. butter (plus extra to grease pan)
5 c. Rice Krispies
1 1/2 tsp. peppermint extract
1/2 c. semisweet chocolate chips
1/2 c. dark chocolate chips
1 tbsp. vegetable shortening
2-3 candy canes, crushed

Line a 13x9 pan with foil (nonstick if you have it) and grease the bottom and sides with butter.

Melt butter in large bowl in microwave. Add marshmallows and stir to coat. Melt in microwave in 30 second  intervals at 50% power. Stir between each interval. Continue until melted and smooth.

Remove from microwave and add peppermint extract. Stir to combine. Then, add Rice Krispies and mix until combined. Pour mixture into pan, and press flat with rubber spatula.

Place each type of chocolate chip in its own small bowl. Add 1/2 tbsp. of shortening to each bowl. Melt chocolate in the microwave, stirring after each 30 second interval (or follow instructions on package of chocolate chips).

Cover Rice Krispie treats with chocolate mixture. (I spread the semisweet first and drizzled the dark chocolate on top, but do whatever you like.) Sprinkle with candy canes. Let set (put in fridge to speed process if desired) and cut into squares to serve.

Martha Washington Balls (& yes, I am immature)

Today, I bring you another holiday candy recipe. These little morsels are known around my house as Martha Washington Balls. I don't know why they are called that... and Google was no help when I tried to figure it out. (I was also afraid of getting some NSFW results, but I was safe.)

Most of the recipes for Martha Washington Balls I found online involved coconut and pecans. My mom's version has neither of those things, but it does involve delicious peanut butter. I did find a few other people online making them with peanut butter, so who knows. It's a mystery...

Anyway, let's get to the yummy candy part. My recipe requires three things for the filling: powdered sugar, butter (softened), and peanut butter. Pull out your trusty mixer (a stand mixer if you have one) and combine these ingredients  until they look like this:

Now it's time to make the balls. Roll the mixture into small balls and place on a cookie sheet or other flat surface covered in wax paper. (Feel free to add extra peanut butter if you're having trouble getting the balls to hold their form.)

Once you've gone balls out to create an army of balls, pop 'em in the freezer:

Let these freeze for thirty minutes. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the balls. You may need to melt more chocolate halfway through - if so, you can always pop the balls back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)

Remove from the stove and get ready for the messy part...

Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. You'll have to play around (with the balls) a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. It's okay if they aren't perfect - they'll be yummy!

(If you want to neaten them up a bit, use a toothpick to draw a line between the ball and the excess chocolate on the wax paper. When you remove the balls later, the excess chocolate will remain on the paper instead of attached to the ball.)

Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.

When you care, give the gift of balls.


Martha Washington Balls
(Adapted from nowhere - they're mine!)

1 cup powdered sugar
3 tbsp. butter, softened
1/2 cup peanut butter
Chocolate chips (I prefer dark, but follow your bliss)
Shortening

Combine powdered sugar, butter, and peanut butter in mixer.

Roll mixture into balls and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Add extra peanut butter as needed to help the balls keep their shape.

Freeze balls for at least thirty minutes.

In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.

Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!

Makes 2 dozen... or more... or less... depending on how big your balls are. (I couldn't resist.)

Coconut BonBons

I know... I've been away too long. As an apology, I will be sharing the holiday recipes that I make every single year. These are tried and true, and sure to win you a legion of fans every holiday season!

This time of year calls for candy. Lots of it. (You know you agree.) So, I have a few of my mom's candy recipes to share with you this month, starting with today's: Coconut BonBons! (Full recipe at the end of this post.)

Making candy can take a while, but there is a fair amount of inactive time if you're only making one type at a time. (I'm crazy and make at least two batches each of three varieties at once, which means that I spend the entire evening in Candy Town. You don't have to be crazy like me.)

So, let's start with the basics - the filling. Grab a box of powdered sugar, half a stick of butter (softened), some shredded coconut, and a dash of salt. Toss these into your mixer (or hand mix, although a stand mixer is ideal for this process). Once combined, add some vanilla and sweetened condensed milk. (If you want to cut down on calories, you can use low fat or fat free - the change in taste is not really noticeable.) Continue to mix until combined. You'll end up with a sticky mixture that looks kind of like this:

Then comes the messy part. Unlike some of the other candy I make, this mixture is a bit tougher to work with. You'll want to roll it into small balls - it may stick to your palms, so feel free to put some powdered sugar on your hands as needed. (You can also try using a cookie scoop.) Place the balls on a cookie sheet or other flat surface covered in wax paper. (I end up using every flat pan I own - again, you don't have to be crazy like me.)

Once you've created an army of coconut balls, place these babies in the freezer:

Let these freeze for an hour. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the bonbons. You may need to melt more chocolate halfway through - if so, you can always pop the bonbons back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)

Remove from the stove and get ready for the next messy part...

Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. (You'll have to play around a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. You could also try toothpicks, but the candy might fall off while you're dipping it. It's all about trial and error. But don't worry - they're tasty enough that what they look like is almost a secondary concern.)

(If you want to neaten them up a bit, use a toothpick to draw a line between the bonbon and the excess chocolate on the wax paper. When you remove the bonbons later, the excess chocolate will remain on the paper instead of attached to the ball.)

Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set. I once made the mistake of placing them on the counter near a heating vent. That also was a bad idea.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.


Coconut Bonbons
(Adapted from nowhere - they're mine!)

1 box (1 lb.) powdered sugar
1/2 stick butter, softened
8 oz. shredded coconut
Dash of salt
1/2 tsp. vanilla extract
1/2 can of sweetened condensed milk (each can is about 14 oz.)
Chocolate chips (I like dark chocolate, but to each her own)
Shortening

Combine powdered sugar, butter, coconut & salt in mixer. Once combined, add vanilla extract and sweetened condensed milk. Mix until combined.

Roll mixture into balls (or use cookie scoop to create balls) and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Freeze balls for at least one hour.

In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.

Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!

Makes 2 dozen... or more... or less... depending on how big your bonbons are.

I miss you, powdered sugar

I've been away too long, I know... I can't believe that the last recipe I shared with you was in March! However, I have a few saved so I'm going to start posting again beginning in September. My new goal is to share at least one recipe per week (regular day TBD), and perhaps share a few other things here and there as well. Until then, hop on over to Pinterest and follow my boards related to food and baking (and any others you're in the mood for)!

See you soon...

Spotted Dog

Two posts in one week?  I know... it's madness!

Anyway, in addition to the green beer cupcakes I shared on Tuesday, I wanted to share another St. Patrick's Day recipe with you.  I made this one for my office's annual St. Patrick's Day breakfast, and it was a bit hit.

(It was on Thursday, but we wore green anyway.  I momentarily forgot it wasn't actually St. Patrick's Day on the way to work, and was very confused as to why I was the only person on the street observing the holiday.)

Today's recipe?  It's called Spotted Dog. It's sort of a cousin to traditional Irish soda bread.  It's a bit sweeter, and contains currants. It's also super easy to make!

So, if you're looking for a recipe to make tomorrow, you might want to give this one a try.


Spotted Dog
adapted from Serious Eats and Forgotten Skills of Cooking

3-1/2 c. all-purpose flour (I used unbleached)
1 tsp. baking soda
1 tsp. salt
2 tsp. sugar
1 c. currants
1 egg
1 tbsp. white vinegar
1-2/3 cup milk (approx.)



Preheat oven to 425 degrees.

In measuring cup, pour 1 tbsp. vinegar.  Pour in milk until total mixture is slightly less than 1-2/3 of a cup.  Let sit.

Sift flour and baking soda together in mixing bowl.  Add salt, sugar, and currants. Mix well, using hands.  Make well in center of bowl.

Break egg and add to vinegar/milk mixture.  Mix well.

Pour most of milk mixture into the well you made in the flour.  Using one hand, with your fingers stiff and open, mix in a circle.  You'll be pulling the flour from the edges of the bowl.  Add more milk if needed.  The dough should be soft, but not too wet or sticky.

Turn dough out onto floured work surface.  Roll the dough lightly a few times, then pat it into a 2-inch thick round.  Transfer to a baking sheet or pan dusted lightly with flour.  (I used a 9" round cake pan.)  Use a sharp knife to cut a deep X into the top of the bread, then poke each of the four triangles with the knife one time.

Put into oven and reduce heat to 400 degrees.  Bake for 35-40 minutes.  To tell if bread is done, tap the bottom - it should sound hollow.

Serve warm with butter, jam, cheese, or anything else your heart desires.



*I made a few modifications - for example, I never have buttermilk on hand, so I usually just make my own.  If you have buttermilk handy, you can substitute it for the vinegar/milk mixture.  You could also substitute raisins for the currants, but I think the currants are tastier.

Green Beer Cupcakes

Today, I have a recipe that's perfect for celebrating St. Patrick's Day this weekend... it incorporates beer, pretzels, chocolate, and the color green.  Can't go wrong with that combo!

Green Beer Cupcakes
adapted from Serious Eats & 
The Butch Bakery Cookbook

For the cupcakes (makes 12):

6 tbsp. unsalted butter
1/4 c. cocoa powder
1/4 c. plus 2 tbsp. dark stout (I used Duck-Rabbit Milk Stout)
1 large egg
1/4 c. light sour cream
1/2 c. plus 2 tbsp. all-purpose flour
1/2 c. plus 2 tbsp. sugar
1/2 tsp. baking soda
1/8 tsp. salt

Preheat oven to 350 and place liners in muffin pan.

Melt the butter in a small saucepan over low heat.  Remove from the heat.  Stir in cocoa powder until smooth, then add the stout.  Set aside to cool for approximately 10 minutes.

In a separate bowl, whisk eggs and sour cream.  Add cocoa mixture.  Once combined, slowly stir in the flour, sugar, baking soda, and salt.  Whisk until smooth.

Fill each prepared muffin cup about 2/3 full.  Bake for approximately 23 minutes, until toothpick inserted in center of cupcake comes out clean.  Cool in pan for 5-10 minutes, then allow to completely on a wire rack before frosting.

For the frosting:

4 tbsp. unsalted butter, softened
1-1/2 c. powdered sugar
1-1/2 tbsp. dark stout
1/8 tsp. vanilla extract
Pinch of salt
Green food coloring
Chocolate covered pretzels, crushed

Beat butter until fluffy, about 1 minute.  Add powdered sugar, stout, vanilla and salt.  Continue to beat for 2-3 minutes until smooth and creamy.  Add 24 drops of green food coloring and beat on medium until incorporated.

Spread frosting on cupcakes, top with crushed pretzels... and then enjoy!

Team spirit cupcakes

Well, when I made these I didn't know for sure that the Giants would win Super Bowl XLVI... although Bella had her paws crossed!  However, in light of yesterday's result, perhaps I should call them Giants Victory Cupcakes instead?

The great thing about this recipe is that you can use any colors to salute your team of choice.  Although football season is over, March Madness is just around the corner.  These would be the perfect dessert to enjoy while watching the tournament.

It's super easy to achieve this effect.  You just layer the batter in the pans before baking, like so...

(My layering was a bit messy, but I think that just added to the charm. Or so I told myself, anyway.)  Then they turn out like this...

Once they're frosted, your friends will be in for a surprise when they bite into this vanilla cupcake.

Team Spirit Cupcakes
adapted from YumSugar

For the cupcakes:

1 cup unsalted butter, softened
4 large eggs
1 cup milk
1 tsp. vanilla extract
1-1/2 cups self-rising flour
1-1/4 cups all-purpose flour
2 cups sugar
Food coloring

1. Preheat oven to 350 degrees. Prepare cupcake pans with paper liners.
2. Chop the butter into small cubes.
3. Whisk eggs in small bowl.
4. Combine milk and vanilla in small bowl or measuring cup.
5. Mix flours and sugar on low speed for 2 minutes.
6. With mixer on low speed, add butter in small amounts until fully incorporated.
7. Add half of the milk/vanilla mixture.  Mix on medium speed for 1 minute.
8. Add eggs and remaining milk/vanilla mixture.  Continue mixing for 1-2 minutes until batter is smooth.
9. Divide batter into two bowls.
10. Color each half of the batter.  (I used 24 drops each of red and blue.)
11. Drop one spoonful of the first color into each cupcake liner, then drop one spoonful of the alternate color batter on top of that.  Alternate until cupcake liners are approximately 2/3 full
12. Bake for 23 minutes.  Allow to cool completely before frosting.   

For the frosting:

1 cup unsalted butter, softened
1 tsp. vanilla extract
4 cups confectioner's sugar
2-3 tbsp. milk

Cream butter in mixer.  Add vanilla, then add sugar one cup at a time.  Add milk as needed for desired consistency.  Beat on medium speed for 2-4 minutes until light and fluffy.

I sprinkled edible glitter on top of the cupcakes as well.  Makes 24 cupcakes.

Enjoy!