Hi, im panda. I kill you. Goodbye. Well, I went a little overboard on Baking some goodies this year for other people and I gave most of the stuff to co-workers and neighbors. I need some suggestions on some sweet holiday treats that me and my family could possibly enjoy. Thanks everyone
Try some regular gingerbread and cupcakes. Leave the cupcake plain then use green icing to make it look like a pine tree, then let it dry and add some red candy balls on the icing and color the star yellow. owo We did that in our school bake sale last year. IT WAS DELICIOUSO. I'm not much help since I'm a horible cook though. Just make sure you... Don't set the oven on fire.
the Nanaimo Bar This delightful treat is perhaps as well known as the Bastion or maybe even Bathtub Racing ! The following recipes are reported to be the BEST and there are a few variations on the original. If you have a family favorite, please send it along and it will be included here. Everyone knows that these bars have zero calories during Bathtub Week and at Christmas Time! :^) The Original Nanaimo Bar Ingredients: ***Bottom Layer *** * 1/2 cup unsalted butter (European style cultured) * 1/4 cup sugar * 5 tablespoons cocoa * 1 egg beaten * 1 1/4 cup graham wafer crumbs * 1/2 cup finely chopped almonds * 1 cup coconut ***Second Layer **** * 1/2 cup unsalted butter * 2 tablespoons cream PLUS * 2 teaspoons cream * 2 tablespoons vanilla custard powder * 2 cups icing sugar ***Third Layer *** * 4 squares semi-sweet chocolate (1 oz. each) * 2 tablespoons unsalted butter Directions: Bottom Layer Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Second Layer Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. This recipe for Nanaimo Bar (Official) serves/makes 24 bars. The Cranberry Nanaimo Bar Ingredients: ***BASE*** * 1/2 cup butter, softened * 3 squares semi-sweet chocolate * 2 tablespoons granulated sugar * 1 egg * 2 cups graham crumbs * 1 cup Angel Flake Coconut * 1 tablespoon grated orange rind ***CRANBERRY LAYER*** * 1/4 cup whole cranberry sauce, finely chopped * 1 tablespoon orange liqueur or orange juice ***CUSTARD LAYER*** * 2 tablespoons custard powder * 3 tablespoons milk * 1/4 cup butter, softened * 2 cups icing sugar ***CHOCOLATE LAYER*** * 4 squares semi-sweet chocolate, chopped * 1 tablespoon butter Directions: Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill. Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars. To store: Store in refrigerator for up to 2 weeks before cutting. To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate. This recipe for Cranberry Nanimo Bars serves/makes 36 bars. The Orange Nanaimo Bar Ingredients: * 2 cups Graham wafer crumbs * 1 cup Coconut, unsweetened, flaked * 1/2 cup Pecans; toasted, chopped * 2/3 cup Butter * 1/3 cup Cocoa powder; unsweetened sifted * 1/4 cup Sugar, granulated * 1 Egg; beaten ***GRAND MARNIER LAYER*** * 2 cups Icing Sugar * 1/4 cup Butter; softened * 1/4 cup Grand Marnier;or orange liqueur * 1 tablespoon Orange rind; coarsely grated ***CHOCOLATE TOPPING*** * 1 tablespoon Butter * 4 ounces Semisweet chocolate; melted Directions: In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. This recipe for Orange Nanaimo Bars serves/makes 24. Cherry Almond Nanaimo Bar Ingredients: ***Base*** * 1/2 cup Butter * 1/4 cup Sugar * 1/3 cup Cocoa * 1 teaspoon Vanilla * 1 Egg -- beaten * 1 cup Coconut -- desiccated * 1 3/4 cup Graham wafer crumbs * 1/2 cup Almonds -- chopped ***Filling*** * 1/4 cup Butter -- softened * 1 tablespoon Cherry juice * 2 cups Icing sugar * 1/3 cup Maraschino cherries -- chopped ***Top*** * 2 ounces Semisweet chocolate * 1 tablespoon Butter Directions: Base: Cook butter, sugar, cocoa, vanilla
Search Hershey kiss cookies or something Like that. Theyre not really cookies though. Basically you get a pretzel snap and put a Hershey kiss on it and oven them (a whole tray of them at once) and then put an m and m onto the squishyish Hershey kiss. Than put them in the fridge and wait a little. They're delicious
Choco-Berry Tartlets Ingredients For The Crust 1/2 cup butter, softened 3/4 cup sugar 1 large egg 2 teaspoons vanilla extract 1 2/3 cups flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt For The Filling 3/4 cup semisweet chocolate chips 3/4 cup sweetened condensed milk 1/2 cup seedless red raspberry jam 36 fresh raspberries sifted confectioner's sugar Instructions 1. Heat the oven to 350°. Lightly grease 36 mini-muffin cups. 2. To make the crust, in the large bowl of an electric mixer, beat the butter and sugar on medium-high speed until creamy, about 2 minutes. Beat in the egg and vanilla extract until well blended, about 1 minute. Add the flour, cocoa powder, baking powder, baking soda, and salt, and beat on medium-low speed until just blended, 1 to 2 minutes. 3. Transfer the dough to a clean work surface and divide it into 36 equal pieces. Shape each piece into a ball, about 1 inch in diameter, and press it evenly into the bottom and up the sides of the prepared muffin cups*. 4. For the filling, in a medium saucepan over low heat, stir together the chocolate chips and condensed milk until the mixture is smooth, about 2 minutes. Remove it from the heat and stir in the jam until well blended, about 2 minutes. Place a raspberry in each cup, then cover it with about 2 teaspoons of the chocolate mixture. 5. Bake the tartlets until the crust is set, about 15 minutes. Set the pan on a wire rack to cool for 10 minutes, then transfer each tartlet to the rack to cool completely. Sprinkle them with confectioners' sugar. For maximum freshness, store the tartlets in the refrigerator. I thought these were pretty nice when I made them the other day =)
Cookie brownies! Directions Buy brownie mix. Follow directions on box. Put the brownie dough stuff in a baking pan. Put a scoop of cookie dough about where every brownie will be. It's easy and delicious!
For my friends I am making a simple red velvet cupcakes with a delicate whit buttercream frosting, maybe a sugar Santa on top or crushed candy canes made into little pieces. I'm an apprentice pastry chef
Ex that's a good idea , I'll try it out! Nice! I like velvet cake. I'm in culinary school. I love cooking