12 December

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December 26, 2011

White Chocolate Candy Cane Drops

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White Chocolate Candy Cane

Drops (Cookies)

White Chocolate Candy Cane Drops

December 26: National Candy Cane Day

Although Christmas day is now over, bring the holiday baking season to a gradual close by using up any leftover candy canes that are still lingering around the house.  Crush and use them in white chocolate candy cane drops.  These cute cookies with a hint of mint are sweet and symbolic of the greatest gift we have received on Christmas day—Baby Jesus. Below is a popular poem about candy canes (unknown author) relating to Christ:

Look at the candy cane


What do you see?


Stripes that are red


Like the blood shed for me


White is for my Savior


Who’s sinless and pure!


“J” is for Jesus

My Lord, that’s for sure!


Turn it around


And a staff you will see


Jesus my shepherd


Was born for me!

The printed poem is usually attached to candy canes when given out to spread the gospel during this holy season. But it can also be included when packaging these cookies.

Make white chocolate candy cane drops before or after Christmas, especially on National Candy Cane Day, and “taste and see the goodness of the Lord” (Psalm 34:8).

Recipe

(Adapted from Better Homes and Gardens)

Ingredients

  • ½ cup candy canes, crushed
  • 2 ounces (2 squares) white chocolate (we used Baker’s brand)
  • ¼ cup butter, softened
  • ½ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking power
  • 1 egg
  • ½ teaspoon vanilla
  • 1 1/3 cup flour
  • ½ cup white chocolate chips (we used Nestle brand)

Directions

Crush the candy canes by rolling over unwrapped pieces in a plastic zip top bag. Melt the chocolate in the microwave and set aside. In a mixing bowl, cream the butter with the sugar and salt.

White Chocolate Candy Cane Drops

Add the baking powder and egg. Stir in the vanilla. Mix in the melted white chocolate and blend until smooth.

White Chocolate Candy Cane Drops

Gradually add the flour. Fold in the white chocolate chips and crushed candy canes. Roll into 1 ½ inch balls. Place on a greased cookie sheet about two-inches apart.

White Chocolate Candy Cane Drops

Bake in a preheated oven at 375 degrees F for 10-12 minutes, being careful not to burn the underside of the cookies. Remove from the oven and transfer to a wire rack to cool completely. Yield: Approximately 3 ½ dozen cookies.

White Chocolate Candy Cane Drops

Notes

  • Avoid over-stirring the crushed candy canes or the cookie dough will turn pink.
  • Reserve a few pieces of crushed candy cane and press on top of the balls of cookie dough before baking to add texture and color, if desired.
  • Search our blog for other cookie recipes.
 

December 25, 2011

Corn Flake Wreath

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Corn Flake Wreath

Corn Flake Wreath

December 25: Christmas

We have at least two wreaths in our home during the holidays: an Advent wreath with purple and pink candles and a Christmas wreath hanging on our front door. Another wreath, made out of corn flakes, is a sweet centerpiece on our table when we entertain. It is inexpensive and quick to make as an alternative to cookies and fruitcakes. A corn flake wreath is a festive food and a delicious dessert at holiday parties and potlucks. Make one (or many minis) for a Merry Christmas!

Recipe

(Adapted from Kellogg’s)

Ingredients

  • 1/3 cup butter
  • 1 package (10 ounces) marshmallows
  • 1 teaspoon green food coloring (we used Wilton brand Kelly Green color food gel)
  • 6 cups corn flakes cereal (we used Kellogg’s brand)
  • red tube frosting (we used Wilton brand icing tube)
  • round red candies (we use M&Ms or Red Hots)

Directions

Have a sheet of wax paper and a pat of margarine or softened butter in a bowl ready on the work surface before assembling the corn flake wreaths. In a large pot, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from heat and stir in the green food coloring until thoroughly mixed. Add the corn flakes cereal and coat well.

Corn Flake Wreath

Using margarine or butter, grease fingers and quickly shape the cereal mixture into mini wreaths or one large wreath on a sheet of wax paper. Let cool and transfer the wreath(s) to a platter or round cake board. With a little amount from a tube or red frosting, dot one side of a red candy and place randomly on the wreath. Attach a bow with a toothpick (optional). Store in an airtight container until ready to serve.

Corn Flake Wreath

Corn Flake Wreath

Notes

  • For an Advent-style wreath, replace the red candies with three purple and one pink candle.
  • Try this recipe with rice cereal instead of corn flakes.
  • Eat…drink…and be merry! Highlander and Islander wish our family, friends and followers of HI Cookery a very Merry Christmas!
 

December 23, 2011

Pfefferneuse

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Pfefferneuse

Pfefferneuse

December 23: National Pfefferneuse Day

We had blogged about Mexican wedding cookies before and wanted to try the similar-looking powdery pfefferneuse cookies. Both look like little snowballs but the latter is uniquely spiced with pepper and anise and has a softer texture.

Pfefferneuse means “pepper nuts” in German, Danish and Dutch. They are traditionally served around the Feast Day of St. Nicholas (December 6) and throughout the Advent season. When we entertain guests, we put pfefferneuse on a platter with St. Nikolaas Koekjes, fruitcake cookies and white chocolate candy cane drops to offer everyone a variety of Christmas confections.

Add this recipe to your ritual of holiday baking to celebrate winter and National Pfefferneuse Day!

Recipe

(Adapted from Cooking Light)

Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon groung nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (½ stick) butter, softened
  • ¼ cup sugar
  • 1 egg
  • ¼ cup milk
  • ½ teaspoon lemon peel, grated
  • ¼ cup walnuts, chopped (we used walnut chips)
  • ½ teaspoon anise seed
  • powdered sugar

Directions

In a bowl, combine the flour, baking powder, salt, white pepper, cinnamon, nutmeg and cloves. Set aside. In a mixer or another bowl, cream the butter with the sugar. Beat in the egg. Stir in the milk until smooth.

Pfefferneuse

Add the grated lemon peel. Gradually add the flour mixture and blend well. Fold in the walnuts and anise seed.

Pfefferneuse

Roll into one-inch balls. Place about two-inches apart on a lightly greased baking sheet lined with foil. Bake in a preheated oven at 350 degrees F for 15 minutes. Remove from the oven and cool slightly on wire racks. While still warm, roll the cookies in powdered sugar. Yield: Approximately 3 dozen.

Pfefferneuse

Notes

  • Pfefferneuse is also spelled as pfeffernüsse (German) and known as pebernødder (Danish) and pepernoten (Dutch).
  • Search our blog for other cookie recipes.
 

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