Christmas Goodies

Making Christmas treats is one of our main holiday traditions. Most of the recipes have been passed down from my mom - who is the ultimate dessert chef. My mom's traditional treats have changed little through the years and mainly include elaborate frosted sugar cookies, meringue mushrooms, candy (fudge, fondant, or butter mints - all three of which are very time consuming and tricky - hence I've never attempted to make any them), lemon butter cookies, peanut blossoms (peanut butter cookie with candy kiss in the middle), Norwegian pepper cookies (like a ginger snap, but wafer thin), Ellen's things (don't ask me who Ellen is but her cookie bars are delicious!), Aunt Arta's candy popcorn, and chocolate balls. Mom - have I forgotten anything?

This year (no I have not made all of the above) in addition to the candy popcorn and my plans to make meringue mushrooms (may be too ambitious), I have added a couple of new recipes to the mix.

Easy Decadent Truffles (note the word "easy" in the recipe title - this is my kind of truffle!)
These are fairly simple and tasty – the kids love to help roll them in the toppings

1 (8 oz) package cream cheese, softened
2 C powdered sugar
2 C semisweet chocolate chips, melted
1 ½ t vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in powdered sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. If the mixture is still sticky and loose, refrigerate – otherwise form into balls and roll into assorted toppings: nuts, chocolate shavings, crushed candy canes, coconut, toffee, cocoa, etc.


Cinnamon Roasted Almonds (recipe from my brother, a very good cook)

4 C almonds
1 egg white
1 t water
1 t vanilla
½ C sugar
½ C brown sugar
½ t salt
1 t cinnamon

Whisk all ingredients except almonds in large bowl. Add almonds and stir to coat. Spray cooking spray on cookie sheet and spread almonds in one even layer on cookie sheet. Roast @ 250 degrees for 1 hour or more, stirring occasionally.



Peppermint Bark (this is the first year I've tried this)

12 squares baking white chocolate
1 C crushed peppermint candies (I used candy canes)

Melt chocolate in microwave, stirring every 15-30 seconds. (Tip: to prevent overcooking, don't melt it all the way. Remove from microwave when there is still lumps and stir until completely melted). Spread on cookie sheet covered with wax or parchment paper. Sprinkle the crushed candies evenly over the top. Refrigerate for a couple of hours. Break apart and store in airtight container.






I will post pictures if I decide to make the meringue mushrooms. They are quite fancy! I am kind of busy right now making NINETEEN more marshmallow shooters that were ordered at the boutique. It's turning out to be trickier than I thought to spray paint the shooters when it's 25 degrees outside!