Something that’s hard for me to resist when I see the long aisle of Easter candy at the store are those malted milk Robin Eggs–malt balls covered with a candy coating. I buy them every year and eat way too … Continue reading
Valentine’s Day is just a few days away…if you still need ideas for ways to wrap or package your Valentine gifts, treats, or candy, here are some fresh ideas! Above, Valentine Present Toppers from Julep look really easy to make–see instructions and downloadable … Continue reading
Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and … Continue reading
After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of … Continue reading
A few days ago, I found a nice surprise on my doorstep–a box of beautiful Harry & David® Royal Riviera® Pears! And Harry & David® is also extending a special offer to me and my readers–a 20% discount on your next … Continue reading
I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so … Continue reading
I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone … Continue reading
Some of you are devoted coffee drinkers, while some of you prefer tea. And then there are some who love both, which is the category I fall into. I’ve been drinking a little more tea lately, though, since coffee tends to … Continue reading
If you’re looking for ideas for sweet fall treats, here’s a roundup of some I’ve made before. They’re fun and colorful and very easy to make, which is a plus! Have fun trying some of these out! Candy” Corn Pay” … Continue reading
I bought some salted caramel sauce earlier this summer at the grocery store, and I could hardly tell that it was salted! So I made a note to try making a homemade salted caramel sauce sometime, and I finally had the chance. This … Continue reading
If you like making homemade Christmas gifts, here’s a great idea I found at MyRecipes. Just about everyone loves hot cocoa, so you really can’t go wrong giving this! You can get jars like the one above at Wal-Mart, or you can use whatever kind of jars you like. This recipe makes enough to fill a 1-quart jar (12 servings; I upped the amount of the mini chocolate chips and crushed peppermint candy from the original recipe, since I had some extra room in my jar). If you want to use smaller jars, you can divide the mixture up equally between those. A ribbon tied around the neck of the jar makes this hot cocoa gift really festive, too. And you’ll need to add a tag that gives directions on how to make the cocoa (directions are included in the recipe below).
This is a rich, chocolatey cocoa mix that makes a great cup of hot cocoa! And it has a nice touch of peppermint, so it’s perfect for the holidays. If I have the time, I may just make my own hot cocoa mix from now on!
HOMEMADE PEPPERMINT HOT COCOA MIX adapted from MyRecipes.com
Makes about 12 servings, enough to fill a 1-quart (32-ounce) jar
- 1 cup powdered milk
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup miniature semi-sweet chocolate chips (I used 3/4 cup)
- 1/2 cup crushed peppermint candy or candy canes (I used 3/4 cup)
In a 1-quart jar, layer powdered milk, cocoa powder, sugar, salt, chocolate chips, and last of all, the peppermint candy on top. Cover jar with lid, tie a pretty holiday ribbon around the neck of the jar if desired, and attach a homemade gift tag with cocoa-making instructions on the back.
INSTRUCTIONS FOR BACK OF GIFT TAG: “Mix contents of jar in a large bowl. For each serving, place a slightly heaping 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Store remaining mix back in jar or another airtight container.”
NOTE: This mix will fill a 1-quart jar (about 12 servings, with each serving being a slightly heaping 1/3 cup), but if your containers are different sizes, just keep the ratio of ingredients constant.
Are you making any homemade Christmas gifts this year?
Linked to Inspire Me Monday.
OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.
You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.
I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.
So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!
OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe
Makes about 70 cookie ball truffles
- 1 (8-ounce) package cream cheese, softened
- 36 OREO Cookies, finely crushed (about 3 cups)
- 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
- 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
- Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts
Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.
For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.
After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.
I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! :)
Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?
Linked to Christmas Cookie Swap at Katherine’s Corner.
Did you know that October is National Popcorn Poppin’ Month? I had no idea until I saw it mentioned somewhere on the net. That got me thinking about making some popcorn balls! I found this recipe at About.com that sounded good. I decided to try it with peanuts added in, since they had tasted so good in the Candy Corn “PayDay” Mix I had made a several weeks ago. Yum! These popcorn balls are very easy to make, so this is a great recipe to start out with if you’ve never made popcorn balls before. It’s a great treat for kids and adults–who wouldn’t like munching on a fun popcorn ball like this?
CANDY CORN-PEANUT POPCORN BALLS with MARSHMALLOW COATING by NancyCreative, adapted from About.com
Makes 12 to 14 popcorn balls
- 12 cups plain or light butter popped popcorn
- 1 1/2 cups candy corn
- 2/3 cup dry roasted peanuts (or you can use salted cocktail peanuts)
- 1/2 stick (4 Tablespoons) butter
- 4 cups miniature marshmallows
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Prepare a baking sheet by lining it with aluminum foil or parchment paper and spraying the lining with nonstick cooking spray.
In a very large bowl, mix together the popped popcorn, candy corn, and peanuts; set aside.
In medium microwave-safe bowl, melt butter for 30 to 45 seconds. Add the marshmallows and microwave an additional 90 seconds to melt them and stir, blending them with the butter (the marshmallows may not look melted, but they will liquefy when you stir them). After blending butter and marshmallows well, then add vanilla and salt, and stir until everthing is well-mixed.
Pour the marshmallow mixture over the popcorn-candy corn-peanut mixture, and stir until everything is thoroughly combined. Allow mixture to sit for a minute so the hot marshmallow mixture can cool slightly. Note: if some of the candy corn and peanuts are collecting at the bottom of the bowl, you can work those in as you’re forming the popcorn balls.
Spray your hands with nonstick cooking spray and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. It’s kind of like making a firmly-packed snowball! Make sure your popcorn balls are all compact; loosely formed popcorn balls fall apart easily. If the balls aren’t sticking together, allow the mixture to cool for another minute; they should hold together better then.
Place popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Store popcorn balls in an airtight container in a cool, dry room.
These popcorn balls would be great any time of year–just leave out the candy corn and add some extra peanuts to the mix! Have you ever made any popcorn balls?
If you’re looking for a fun, quick, easy snack to make, try this Candy Corn Trail Mix–it’s a colorful, yummy blend of sweetness and saltiness, and the perfect treat for fall! Just mix all the ingredients in a bowl and it’s ready. It’s great for packaging up in small bags, too, if you’re needing some special treats to give out!
CANDY CORN TRAIL MIX by NancyCreative
Makes 15 cups
- 4 cups Golden Grahams OR Vanilla or Honey Nut Chex cereal
- 2 1/2 cups bite-size pretzel twists (like Rold Gold Tiny Twists)
- 2 cups lightly salted dry roasted peanuts or cocktail peanuts
- 3/4 cup dark or golden raisins
- 3/4 cup dried cranberries
- 1 cup roasted sunflower kernels
- 2 cups candy corn
- 2 cups M&M’s plain chocolate candy (or substitute 2 cups chocolate chips–semi-sweet, white, dark, or milk chocolate)
In a large bowl, add all ingredients and mix together by tossing with a large spoon. Serve in the bowl or package into treat bags. If you want to make a healthier autumn trail mix, you can omit the candy corn and M&M’s and substitute 2 cups of dark chocolate chips.
Another easy snack mix to try is Candy Corn “PayDay” Mix. Have you made any fun treats with candy corn this season?
Linked to Inspire Me Monday.
I’ve been posting some quick and easy candy corn treats, like Candy Corn “Pay Day” Mix, Candy Corn Trail Mix, and Candy Corn-Peanut Popcorn Balls with Marshmallow Coating. Here’s another super-easy candy corn recipe–Candy Corn Bark! Along with the candy corn, this bark also has mini M&M’s, pretzel twists, and dried cranberries in it. It’s a yummy, simple treat to make–a great combination of sweet-and-salty flavors!
CANDY CORN BARK by NancyCreative
Makes a 9 x 13″ pan
- 2 (12-ounce) packages white chocolate (vanilla) baking chips
- 1 cup bite-size pretzel twists (like Rold Gold Tiny Twists)
- 2/3 cup candy corn
- 1/2 cup M&M’s Mini’s plain milk chocolate candy
- 1/3 cup dried cranberries (or substitute dark or golden raisins)
Line a 9 x 13 ” pan with parchment paper, going up the sides and leaving 2 extra inches of paper on each side (so you can lift the bark out of the pan later); set aside.
In a medium microwaveable bowl or container, microwave the white chocolate chips for one minute, then stop and stir. Continue melting the chocolate in the microwave, stopping and stirring every 30 seconds, until all the chips are melted and smooth, for a total of about 2 1/2 to 3 minutes.
Spread the melted white chocolate evenly in a thin layer in the parchment-lined pan with a large spoon or spatula. Sprinkle pretzels evenly over melted chocolate, pressing pretzels about halfway into the chocolate as you’re placing them. Then do the same with the candy corn, M&M’s, and dried cranberries or raisins (it helps if you have all these ingredients pre-measured so you can sprinkle them on quickly before the chocolate starts to set). Note: Make sure all ingredients are pressed into the melted chocolate, or they will just fall off when you are breaking up the bark later.
Let bark set about 1 hour, or until completely firm (you can chill the bark in the refrigerator to help it set quicker). Lift bark from the pan (with the sides of the parchment paper) and place on kitchen counter. Peel parchment paper from bottom side of bark, breaking bark into pieces as you peel. Serve on a platter or in a bowl, or package into treat bags. Store any extra bark covered in an airtight container at room temperature.
I like this bark because it’s so fun and colorful! Do you have a favorite autumn bark recipe?