We had a wonderful, yummy cookie exchange this month. It was great to sit with such wonderful people, drink hot chocolate with peppermint marshmallows, and eat such yummy foods. We even were able to take home some of the desserts to our family. My family and I have enjoyed eating the treats today. I hope you enjoy these recipes. Merry Christmas!!
Incredibly Simple Fudge
1 (14 oz) can sweetened condensed milk
12 oz (~2 cups) dark chocolate chips (milk or semisweet work fine too)
1 tsp vanilla
Optional: nuts, dried fruit (I like to use pecans and cranberries)
(This can be done in a double boiler or in the microwave, I prefer the double boiler, but it does take a little longer.) Line 8x8 or similar size pan with foil and grease w/butter. Melt chocolate and milk together, stir until smooth. Stir in vanilla. Pour/spread fudge in pan. There are 2 ways to add fruit or nuts: 1) Press into the top of the fudge immediately after pouring. 2) Mix into the fudge immediately before pouring. Chill in refrigerator about 2 hours before cutting into squares.
English Toffee
1 cup butter
1 cup sugar
5 Tbsp. water
1-2 c. melted chocolate (I usually use milk chocolate chips, but semisweet work as well)
finely chopped almonds (I like using roasted & salted almonds, but raw almonds are good too)
Prepare a shallow baking pan with butter or a silicone mat (I love using the silicone mats!). Melt together over medium heat. Once melted, turn heat up to medium-high. Cook until golden brown, hard-crack stage (about 325 F). Pour out on pan. Allow to harden and cool, then spread with melted chocolate. Sprinkle with almonds before the chocolate sets.
Optional: Flip the toffee slab over and repeat the chocolate and almonds on the other side. (So worth the extra time, in my opinion!)
Andes Mint Chocolate Chip Cookies
Use your favorite chocolate chip cookie recipe with these slight variations.
1. Melt 1/2-full package of Andes Mint chips in the microwave
2. When cookies come out of the oven, use melted Andes Mint to cover the top of the cookie
Mint Chocolate Delights
2 cups all-purpose flour
2/3 cup baking Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1/2/3 cups (10-oz pkg) Nestle Toll House Dark Chocolate and Mint Morsels
Preheat oven to 325 degrees F
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well rounded tablespoons onto ungreased baking sheets.
Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (Makes about 4 dozen cookies)
For Mini Mint Chocolate Delight Cookies: Prepare dough as above. Drop by well-rounded measuring tablespoon onto ungreased baking sheets. Bake for 9-10 minutes or until cookies are puffed and centers are set. (Makes about 7 dozen mini cookies)
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