peppermint cake

Ingredients

1  10-3/4-ounce

loaf frozen pound cake, thawed

4  ounces

white chocolate baking squares (with cocoa butter), chopped

1  16-ounce can

vanilla frosting

1/4  teaspoon

peppermint extract

32 

small peppermint candy pillows (optional)

 

Directions

1.

Using a serrated knife, cut cake lengthwise in half. Cut each half into eight wedges.

2.

For icing: In a heavy small saucepan, cook and stir chopped white chocolate over low heat until melted. Add frosting; heat over low heat, stirring until smooth. Stir in peppermint extract.

3.

Insert a fork into the side of a cake piece. Holding the cake over the saucepan, spoon on enough icing to cover sides and top. Using another fork, gently push the cake piece onto a wire rack set over waxed paper. If necessary, spoon icing onto side of cake where fork was inserted. If desired, arrange two peppermint candies on each cake. Repeat with remaining cake pieces, icing, and peppermint candies. Let stand until icing sets. Makes 16 cakes.

pretzel yummies

Ingredients

2  cups

walnuts (8 ounces)

1  cup

peanut butter-flavored pieces

1  cup

milk chocolate pieces

1  cup

packed brown sugar

1/2  cup

light-colored corn syrup

1/4  cup

butter

2/3  cup

sweetened condensed milk

1/2  teaspoon

vanilla

25 

pretzel rods or one 14-ounce package whole Bavarian pretzels

 

Directions

1.

In a food processor combine walnuts, peanut butter pieces, and chocolate pieces. Cover and process until mixture is coarsely chopped (or coarsely chop nuts, peanut butter pieces, and chocolate pieces with a knife and combine). Transfer mixture to a large bowl; set aside.

2.

In a small heavy saucepan combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to side of pan. Continue cooking, stirring constantly, until mixture reaches 236 degree F, soft-ball stage (should take about 10 minutes). (Adjust heat as necessary to maintain a steady boil.) Remove saucepan from heat; stir in vanilla. Cool 15 to 20 minutes or until slightly thickened.

3.

Dip each pretzel into caramel mixture, covering about 2/3 of the pretzel. Let caramel drip off slightly. Spoon or roll some of the crumb mixture onto the caramel, pressing crumbs lightly into caramel with back of a spoon. Let stand on nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in refrigerator up to 4 days or freeze up to 1 month. Makes 25 pretzel rods or 15 whole Bavarian pretzels

mint fudge

Ingredients

• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
• 2 teaspoons vanilla extract
• 6 ounces white confectioners' coating* or 1 cup (6 oz.) premium white chocolate chips
• 1 tablespoon peppermint extract
• Green or red food coloring (optional)

Instructions

• LINE 8- or 9-inch square pan with wax paper.
• MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
• SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
• *Confectioners' coating can be purchased in candy specialty store.

• Yield: About 1 3/4 pounds
• Nutrition: See Below
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes

yummy cake balls

yummy cake balls!!!

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

 

Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

chocolate cookie sandwiches

yummy chocolate cookie sandwiches, easy to make and so good to eat!!!

Ingredients

• 1 (18.25 ounce) package dark chocolate cake mix
• 1 (18.25 ounce) package low calorie chocolate cake mix
• 4 eggs
• 2/3 cup vegetable oil
•  
• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
3. Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
4. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

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