This is week four of holiday baking so enjoy!
3 C salted pretzels
2 C bugles
2 C Fritos
1 C Chex Mix
1 C roasted peanuts
1-1/2 C M&Ms
1 pack white chocolate bark or melting chocolate (I used Ghirardelli melting chocolate)
In a large bowl, pour pretzels, Fritos, Bugles, Chex Mix, peanuts and M&M’s.
Place melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. Watch it closely and keep stopping to stir because it burns easily if you use this way. You can also use a double boiler. It’s easier and you always get perfect melted chocolate.
Drizzle melted chocolate over mixture in the bowl and mix around to coat it all. Once fully coated, pour coated mixture onto baking sheet, spread it out and allow it to cool completely.
Once cooled, break into pieces. Store in an airtight container – does not need to be refrigerated.
White chocolate truffles
1 C white chocolate
5 TBS unsalted butter
3 TBS heavy cream
1 tsp. lemon extract
1 drop yellow food coloring for a deeper yellow color, optional
Superfine bakers sugar for dusting
In a double boiler or microwave, melt chocolate, butter and cream. Stir until smooth. Stir in salt and lemon extract. Allow it to cool, covered, in the fridge for 2 hours or until firm.
With a melon ball scooper or small spoon, form into 1-in. balls. Toss with superfine sugar to coat. Store covered in the fridge until ready to serve.
10 oz. vanilla milk or white chocolate chips
1 C almonds, toasted
1/2 C candied red cherries, quartered
1/2 C candied green cherries, quartered
1/2 cup sweetened flaked coconut
Line a cookie sheet with wax paper. Stir vanilla chips in a double boiler over low heat until smooth, or microwave on medium power for 2-1/2 minutes or until soft, then stir until smooth. Remove from heat and stir in almonds and cherries. Drop 1 tablespoonful each onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store in an airtight container
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