There’s nothing like a good day of Christmas baking to put you in the holiday spirit! Her Campus has come up with some baked goods that you can try out to test your baking skills. The desserts are perfect while hosting a holiday party or as something to bring to a holiday party. So what are you waiting for? Get baking!
Peppermint Bark (Kraft Canada)
- 3 pkgs. (170 g each) Baker’s White Chocolate, chopped
- 1 cup chopped candy canes
Directions:
Microwave chocolate in microwaveable bowl on MEDIUM 3-1/2 to 4 min. or until almost melted, stirring after 2 min. Stir until completely melted.
Pour onto waxed paper-covered baking sheet; sprinkle with candy.
Refrigerate for an hour or until firm. Break into pieces.
Rum Balls (Canadian Living)
- 1cup (250 mL) icing sugar
- 1cup (250 mL) ground almonds
- 3 oz. (85 g) bittersweet chocolate, grated
- 1/3cup (75 mL) dark rum
- 1tsp. (5 mL) vanilla
- 1/2cup (125 mL) chocolate sprinkles
Directions:
Line trays with waxed paper; set aside.
In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)
Scotchies (Celebrating Cookies Book 2)
- 1 cup butter or margarine, softened
- 1 cup icing sugar
- 2½ cups all-purpose flour
- 6 tablespoons Scotch whiskey
- ½ cup butterscotch chips, chilled
- 1 cup finely chopped pecans
Directions:
In a large bowl, cream butter and 1 cup icing sugar until fluffy. Add flour and whiskey, stirring until soft dough forms. Process butterscotch chips in a food processor until finely chopped. Stir chopped chips and pecans into dough.
Shape tablespoons of dough into crescent shapes and place on a greased baking sheet. Bake at 350 degrees for 12-15 minutes, or until bottoms are slightly browned. Coat warm cookies with icing sugar. Transfer cookies to a wire rack with waxed paper underneath to cool. Coat with confectioners sugar again.
No-Bake Cocoa Plops (AllRecipes.com)
- 3 cups quick oats
- 1 cup sweetened coconut
- 2 cups white sugar
- ½ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup margarine
Directions:
Line a baking sheet with waxed paper.
Mix oats and coconut in a large bowl until thoroughly combined.
Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Candy Cane Marshmallows (About.com)
- Marshmallows (however many you desire)
- 20 large candy canes
- Any large milk chocolate bar (should make up about 1 cup)
Directions:
Take 12 of the candy canes and break off the hooked part. Put those aside and take the remaining unwrapped candy canes and crush them. You can use a food processor, or put them in a bag and crush them with a hammer or rolling pin.
Break the chocolate up into little pieces and place in a microwaveable bowl. Melt in the microwave for 30-second intervals, stirring every 30 seconds.
Stick a fork or toothpick in each marshmallow and dip into chocolate.
While the chocolate is still wet, roll the marshmallows onto the crush candy canes. Set them aside on a baking sheet covered in foil or wax paper.
When finished, remove the toothpick from the marshmallow and replace with the candy cane sticks. Place in fridge or keep at room temperature.
Photo credits:
http://www.flickr.com/photos/pnmaryf
http://www.flickr.com/photos/george_larcher