Showing posts with label candy cane. Show all posts
Showing posts with label candy cane. Show all posts

Wednesday, February 13, 2013

Candy Cane Hearts!

If you have any candy canes left over from Christmas, this is the perfect reason to use some of them. These little Candy Cane Hearts are a fast and simple last minute valentine treat. And they are cute too!

Candy Cane Hearts
Mini Candy Canes 
White Almond Bark
Conversation Hearts
Place your candy canes like in the picture.
Make sure you use parchment paper or wax paper 
on your baking sheet under the candy canes.
Melt your white almond bark according
 to the package directions, then pour the 
almond bark into your heart.
This would be the perfect time to  place your candy
heart in the middle. As you can see, I forgot, and I had to 
add it at the end. You could also add red hots 
or red and pink sprinkles too!  Let set up.
Wrap in plastic, tie with a bow, and you have a quick and cute
valentine's treat!!

Thanks for joining The Freshman Cook today!

Wednesday, December 12, 2012

Cookie Swap Candy Cane Puffs!

It's time for The Great Food Blogger Cookie Swap reveal!
This is the 2nd year for the cookie swap, and it has just been so much fun. 
Thank you to Julie from The Little Kitchen and Lindsay from Love and Olive Oil
for putting it all together. I so appreciate it!
The best thing about this years cookie swap is that it was also
a benefit for Cookies For Kids' Cancer, and  OXO matched every donation
by participants of the swap!! How cool is that! 
Great cookies and a great cause!
So here is what I sent!
Candy Cane Puffs
(adapted from Pillsbury)

1/2 cup Butter, softened
1 cup Powdered Sugar
1 Egg
1 teaspoon Vanilla
1/2 teaspoon Peppermint Extract
2 1/2 cups Flour
pinch Salt
2 cups Almond Bark
10 Candy Canes, crushed 

Preheat your oven to 375 degrees. 
Prepare your baking sheets by spraying them with
cooking spray, or use parchment paper.
In a large bowl, beat butter and sugar until light and fluffy.
Scrape bowl down.
Beat in your egg, vanilla, and peppermint.
Beat in your flour and salt.
Wrap your dough in plastic wrap and refrigerate for 1 hour.
After the hour, shape the dough into 1" balls
 and bake for 10-12 minutes. 
Let cool on cooling rack for 30 minutes
Melt the white almond bark, and dip the top of each cookie
into the melted bark.
Place crushed candy cane on the top of each cookie.

A huge thank you to all the people I received cookies from:
Beth from Jersey Bites, who sent me some incredible, full of flavor,
Chocolate Hazelnut Cookies,
and Betsy from @BetsyLife, who sent me delicious, sunshiney
Lemon Sandwich Cookies!
Yummy, Yum Yum to both of you!!
 (I know I am missing one, but I know it will be here shortly!!)

Thanks again to everyone who had a hand in making this Cookie Swap happen!
I can't wait until next year!!

Here where we are partying!!!:
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Thursday, December 6, 2012

Candy Cane Popcorn!!

Every Christmas I make a lot of gift baskets filled with food. I stuff them with cookies, candies, and nuts, and sometimes I add sauces, like BBQ or hot fudge. The process of putting it all together, deciding what recipes to make, and how to package the goodies is a source of great joy to me. When I see how happy recipients of the baskets are, it really is a present ~ for me! This year I have an abundance of glass jars (remnants of my biscoff obsession) that I wanted to put to good use. I wanted something that would look pretty and taste great. That's how I came up with this Candy Cane Popcorn!
Candy Cane Popcorn
16 cups popped Popcorn
12 squares of Vanilla Almond Bark
20 Candy Canes
Pop your popcorn and chop up your almond bark.
Let it melt slowly, stirring and using low heat.
Meanwhile, line 2 baking sheets with parchment.
 Crush your candy canes into small pieces.
Pour your popped corn in to a large bowl. 
You will need a large bowl for extra mixing room.
 Add your melted  almond bark. Mix thoroughly.
Distribute the wet popcorn between the two
baking sheets.
Sprinkle with your crushed candy canes.
Let dry.
Here is a close up to see how it sticks to the
popcorn with the help of the melted bark.
To make the jars I tied bakers twine around the lid,
 stuck a mini candy cane in the bow, and.....
 decorated the top of the lid.
They will be the perfect addition 
to the gift baskets!

Thanks for joining me today!

I will be partying at these fun spots!:
Wicked Good Wednesday 

Monday, November 26, 2012

Crunchy and Sweet Candy Cane Divinity

This holiday season I seem to be hooked on candy canes! Cookies with candy canes, a front door wreath with candy canes, even wrapping paper!! I don't know why, but for some reason, they are my thing this year. So, I thought I would start off with some Candy Cane Divinity. I haven't had divinity in years, and I don't know if I have ever made any. I think I may remember making some when I was a little girl, but I kind of forgot about it. That was, until I saw this recipe. I make a lot of Christmas food baskets, and this will definitely be in them!
 Candy Cane Divinity
(adapted from Country Living)
4 cups Sugar
1 cup light Corn Syrup
3/4 cup Water
3 large Egg Whites
1 1/2 teaspoon Peppermint Extract
6 drops Red Food Coloring
1 wooden Skewer
10 Candy Canes
Using pan spray or oil, grease a 9"x9" pan. Grease
a spoon or flat spatula also. Set aside.
Combine your sugar and corn syrup in a medium saucepan.
 Add water.
Cook over medium heat until the mix reaches
260 degrees on a candy thermometer. This should
take about 20 minutes. Notice that I am using
3 different thermometers? It is not necessary, of course.
But, I have had problems with some candy
thermometers not being calibrated correctly, and I
just want to be triple sure the temp is correct.
Once your sugar mix is cooking, beat the egg whites
to stiff peaks. Use the medium high speed. You will
know they have stiff peaks when you can dip the edge
of your spatula in the mix and as you pull it out, the
beaten egg stands tall, and does not fall back into the mix.
Once your sugar mix is to temperature,
reduce your mixer speed to medium, and slowly
pour the sugar mix into the bowl of egg whites.
Be careful, it is very hot.
Add the peppermint, and continue to beat until the mix
becomes very thick and fluffy. This should take about
12 minutes.
During the 12 minutes, open 10 candy canes and
place them in a small plastic bag. Break the candy canes
into small pieces by hitting them through the bag
and cracking them. A hammer or meat cleaver works well.
Once your mix is fluffy and thick, immediately
transfer it to the prepared pan. Using the back of the 
prepared spoon or the flat spatula, smooth out the
divinity so it is flat. 
Take the red food coloring, and dot the top of the divinity
with it.
Use your skewer, and swirl the red food coloring
through the divinity to create a marbled effect.
Sprinkle the top generously with the crushed
candy cane pieces. Press down so they adhere to
the divinity. Here is something I learned while doing
this: I love the look of the small and large candy cane
pieces, but the large ones are in the way when we go to
cut the divinity into pieces. Smaller pieces work better.
Let the divinity sit for 2 hours at room temperature,
to become firm.
I cut my divinity  into 4 rows, and then I turned the
pan, and cut row rows that way. I still thought the pieces
were too large, so I cut them again, but not until I took the
larger pieces out of the pan. It seemed to be easier that way,
and they held their shape better.

Thanks for joining me today!
Stop by again for more candy cane and other fun holiday recipes!

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