Christmas Recipes

Made with Love

Peppermint SticksSteak Rub (to make as a gift)Peanut Butter Toffee BarsPeppermint PattiesHomemade GranolaMint Chocolate BarkChocolate Cookie BarkHot Cocoa MixTrufflesSugarplum TreatsChocolate Mint BrowniesBaked Snowballs

Peppermint Sticks

• Hands-on Time: 10 minutesTotal Time: 1 hour 10 minutes (includes cooling time)Serves: 15

•

This seasonal treat is a cinch to make, and the presentation is just as simple and sweet. Place sets of five candies in clear cellophane bags, staple them closed, then affix decorative paper labels.

• Ingredients• 1 cup dark or milk chocolate chips• 1 teaspoon vegetable oil• 15 (4-inch) soft or hard peppermint sticks• white nonpareils• Instructions• In a small bowl, microwave the chocolate chips and oil

for 1 minute, then continue in 10-second bursts, stirring between heatings. When most, but not all, of the chips have melted, stir the chocolate until it is smooth.

• Spread the nonpareils on a sheet of waxed paper. Dip one end of each peppermint stick into the chocolate, then roll it in the nonpareils. Set the sticks on another sheet of waxed paper until the chocolate has set, about 1 hour.

Steak Rub (to give as a gift)

• Instructions• Jamaican Spice Rub: Combine all the ingredients

in a medium bowl, then place the rub in an airtight container. Makes about 1/2 cup.

Wording for the card: Brush 3/4 to 1 pound of shrimp or poultry with oil, then coat with 1 tablespoon of the seasoning. For maximum flavor, let the rubbed chicken or shrimp rest several hours before cooking.

• Montreal Steak Rub: Combine all the ingredients in a medium bowl, then place the rub in an airtight container. Makes about 2/3 cup.

Wording for the card: Brush 3/4 to 1 pound of steak or 1/3 pound hamburger patties with oil. Coat the steak with 1 tablespoon of rub, the patties with 1 teaspoon each, or mix 1 tablespoon of the seasoning into 3/4 to 1 pound of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.

FOR THE JAMAICAN SPICE RUB3 tablespoons brown sugar, 3 tablespoons paprika1 tablespoon cinnamon1 tablespoon salt2 teaspoons ginger, 1 teaspoon allspice1 teaspoon cayenne pepper3/4 teaspoon grated nutmeg, 3/4 teaspoon freshly ground black pepperFOR THE MONTREAL STEAK RUB2 tablespoons paprika, 2 tablespoons granulated or dried minced onion2 tablespoons granulated or dried minced garlic2 tablespoons coarse salt1 1/2 tablespoons coarse-ground black pepper1 1/2 tablespoons dill weed1 tablespoon ground coriander seeds1 1/2 teaspoons cayenne pepper

Peanut Butter Toffee Bars• Hands-on Time: 10 minutes

Total Time: 2 hours 30 minutes (includes cooling time)Makes: 32 bars

This tempting gift deliciously combines three classic candy bar flavors. Kids can help by sprinkling on the topping and placing the finished cookies in colorful take-out boxes lined with holiday-inspired parchment paper.

• Instructions• Heat the oven to 350°. Line a 9- by 13-inch baking pan with foil so that the

ends extend over the edges of the pan by at least 2 inches.• In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and

egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.

• Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).

• Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small offset spatula, spread the chocolate evenly over the crust.

Sprinkle the toffee pieces over the chocolate, gently pressing them into place.• Set the pan on a wire rack to cool until the chocolate has set, about 2 hours.

Using the edges of the foil, lift the dessert from the pan, then cut it into rectangles.

Ingredients1/2 cup butter, at room temperature1/2 cup creamy peanut butter3/4 cup packed brown sugar1 large egg yolk1 1/2 cups flour1/2 cup quick oats1/4 teaspoon salt3 cups dark or semisweet chocolate chips1 cup toffee baking pieces

Peppermint Patties• In the bowl of an electric mixer, stir together the water, corn syrup,

lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.

• Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes.

• Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.

• Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.

• Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen.

2 tablespoons plus 1 teaspoon water1 tablespoon light corn syrup1 teaspoon fresh lemon juice1 teaspoon peppermint extract1 (1-pound) box confectioners' sugar (3-3/4 cups)1 tablespoon shortening10 to 12 ounces semisweet or bittersweet chocolate chips6 hard mint candies (we used Starlight), crushed in a ziplock bag with a rolling pin

Homemade Granola

• Heat the oven to 300 degrees. In a large bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.

• Bake the granola until lightly browned, about 40 minutes, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

4 cups rolled oats1 cup wheat germ1 cup chopped walnuts or slivered almonds1/2 cup sesame seeds1/4 cup brown sugar1 teaspoon cinnamon1/4 teaspoon salt1/3 cup vegetable oil1/3 cup honey1/3 cup water 1 (6-ounce) package dried sweetened cranberries or other dried fruits, such as cherries, raisins, pineapple, or papaya

Mint Chocolate Bark

• Line a cookie sheet with waxed paper; set it aside. Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a 1/4-inch thickness with the back of a spoon.

• Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.

• Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.

2 cups semisweet chocolate chips1 cup white chocolate chips1 teaspoon vegetable oil1 teaspoon peppermint extract2 drops green food coloring

Chocolate Cookie Bark• Line a 9-inch-square baking pan with

waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.

• Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.

• Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing as shown above. Store in an airtight container.

20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips1 teaspoon vanilla extract (use with semisweet chips only)

Hot Cocoa Mix• Measure all of the ingredients

into a mixing bowl and whisk them until they are evenly blended.

• Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

2 cups nonfat dry milk powder3/4 cup sugar1/2 cup unsweetened cocoa1/2 cup mini semisweet chocolate chips1/2 cup powdered nondairy creamer1/8 teaspoon salt

Truffles

• Make the base ganache: Fill a medium saucepan halfway with water, then bring the water to a simmer over medium-low heat. Reduce the heat to low. Make a double boiler by placing a large metal or glass bowl over the saucepan but not touching the water. Add the chocolate chips and soy milk to the bowl and melt the chocolate, stirring occasionally, until the mixture is smooth and shiny. Remove it from the heat.

• Pick a variety: Choose one of the recipe variations above, then stir the flavoring into the warm ganache (to make plain chocolate truffles, omit the flavoring.) Transfer the mixture to a bowl, cover, and refrigerate it until it's firm enough to scoop, about 4 hours.

• Shape and coat the truffles: Place the coating of your chosen recipe in a shallow bowl (for other options, see "Custom Truffle Coatings," above). Scoop out a heaping teaspoon of the chilled ganache and, using your hands, shape it into a ball. (Tip: Lightly greasing the spoon and your hands with vegetable oil prevents the chocolate from sticking.) Roll the truffle in the coating, then place the truffle in an airtight storage container. Repeat with the remaining ganache.

• Storing, serving, and packaging: Cover the truffles and place them in the refrigerator until you're ready to wrap them (see our ideas for A+ Packaging) or serve them. If you give the truffles as a gift, they can be kept at a cool room temperature for the day but should be refrigerated thereafter. Makes 24 truffles.

BASE GANACHE1 1/3 cups semisweet chocolate chips1/3 cup vanilla soy milkALMOND TRUFFLESFlavoring: 1/2 teaspoon pure almond extractCoating: Finely chopped toasted almondsCHERRY CHOCOLATE TRUFFLESFlavoring: 1/2 cup dried tart cherries, coarsely choppedCoating: Unsweetened cocoa powderCHOCOLATE MINT TRUFFLESFlavoring: 1 teaspoon pure peppermint extractCoating: Chocolate sprinklesCUSTOM TRUFFLE COATINGSSweetened flaked coconut, mincedCrushed cookiesFinely chopped peanuts

Sugarplum Treats

• Line a cookie sheet with aluminum foil and lightly spray it with nonstick cooking spray.

• Melt the candy coating according to the package directions.

• Insert a craft stick into each marshmallow. Working one at a time, dip them into the melted candy coating, then into one of the decorations (for easy dipping, put the decorations in shallow bowls), and place them on the cookie sheet.

• Once all the sugarplums are made, chill them in the freezer for 15 minutes. They can be stored in an airtight container for up to 5 days. If you like, wrap each treat in a cellophane candy bag (available at craft and party stores) tied with a ribbon, as shown. Makes 3 dozen.

14-ounce bag of candy meltsCraft sticks10-ounce package of marshmallowsAssorted sprinkles, sugars, nuts, flaked coconut, and candy decorations

Chocolate Mint Brownies

• Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.

• To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.

• To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.

• Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.

BROWNIES1/2 cup butter4 ounces unsweetened chocolate1 1/2 cups sugar3 eggs1 1/2 teaspoons vanilla extract1 cup all-purpose flour1/2 teaspoon saltMINT FROSTING1/4 cup softened butter2 1/2 cups confectioners' sugar1 1/2 to 3 tablespoons milk1/2 teaspoon peppermint extractGreen food coloringCHOCOLATE TOPPING3/4 cup semisweet chocolate chips

Baked Snowballs

• Break each cookie or slice of cake into several small pieces and divide them evenly among six 3-inch ramekins, pressing them into the bottom of each. Fill each ramekin with ice cream, using the back of a spoon to smooth it level at the top. Place the ramekins on a cookie sheet in the freezer while you prepare the snow (meringue).

• Heat the oven to 500º. Place the egg whites in a medium-size bowl and whip them with an electric beater set at medium-high speed until they resemble soap bubbles. Add the cream of tartar and continue beating until soft peaks form (now it will look like shaving cream). While you continue beating, add the sugar 1 tablespoon at a time and then the vanilla extract. Continue beating until shiny, stiff peaks form, about 2 minutes. Now you have your snow!

• Remove the ramekins from the freezer and spread the snow meringue over the top of each with a spatula, taking care to completely cover the ice cream. This "blanket of snow" is what insulates the ice cream, keeping it cold in the hot oven. Bake the snowballs on the cookie sheet until the tops are golden brown, about 1 to 3 minutes. Watch them carefully; they brown quickly. Garnish the snowballs with chocolate syrup, sprinkles, and cherries, and serve. Makes 6.

12 vanilla or chocolate wafer cookies or six 1/2-inch-thick slices of your favorite cake6 scoops of your favorite ice cream3 egg whites at room temperature1/4 teaspoon cream of tartar1/4 cup sugar1/2 teaspoon vanilla extractChocolate syrup, sprinkles, and Maraschino cherries