Every year we try to fit in some Christmas Baking. Lizzie and Colten like to help, although it’s getting harder as they get older. This year Colten had a basketball game almost every day leading up to Christmas, we still managed to get a few things baked though. We like to keep track of what recipes we make every year so we can go back to our favorites every year and add a few more in.
This year we made Oreo Balls similar to these and Cake Balls like the Pioneer Woman makes. I also made an Overnight Cherry Danish but it didn’t rise for me… not sure what happened there but I think I’d like to give it another try sometime because they looked so good while I was making them and they were so petite and pretty.
Chocolate Covered Snow Peaks are always at the top of our baking list also. I saw these on Food Network and it’s been a favorite every year.
Chocolate Covered Snow Peaks
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-covered-snow-peaks-recipe2/index.html?oc=linkback
Yield:48 bite-size cookies
- 1 package (4-serving size) vanilla instant pudding mix
- 1 can (15oz.) of pumpkin
- 1/2 cup oil
- 1/2 cup water
- 3 eggs
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground cloves
Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.
Lizzie loves the Triple Chocolate Peppermint Cookies from Taste of Home so we couldn’t go without making them either.
Triple Chocolate Peppermint Cookies
Adapted from Taste of Home / Country Woman Magazine
FOR THE COOKES:
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/2 cup all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup 60% cacao bittersweet chocolate baking chips
FOR THE WHITE CHOCOLATE FROSTING:
- 4 ounces cream cheese, softened
- 1/4 cup white baking chips
- 3 cups confectioners’ sugar
- 1/3 to 1/2 cup crushed peppermint candies
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
- In a microwave, melt baking chips; stir until smooth. Cool.
- In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in melted chips. Frost cookies; sprinkle with peppermint candies. Yield: about 6-1/2 dozen.