Chocolate Cheesecake Candy Cane Bars

Ingredients

Crust:

• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt

Filling:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature

Glaze:

• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon light or dark corn syrup
• 2 tablespoons sour cream, room temperature
• 1/2 cup crushed candy canes (see Cooks Note)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. 

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.


Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)


Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.


Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.


For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.


Cut into small bars or squares. Serve chilled or room temperature.


Store cookies covered in the refrigerator for up to 5 days.


Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Ginger Macadamia Biscotti

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 1 (18.25 oz.) package Pillsbury® Golden Butter Cake
• 1 cup Pillsbury BEST® All Purpose Flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons grated lime peel
• 1/2 cup butter, melted and slightly cooled
• 2 large eggs
• 1 1/2 cups coarsely chopped macadamia nuts
• 1 cup white chocolate chips
• 1 tablespoon Crisco® All-Vegetable Shortening

PREPARATION DIRECTIONS:

1. HEAT oven to 350°F. Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.


2. PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).


3. TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.


4. BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.


5. CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.


6. BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.


7. PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.

Fudge

This recipe is very very close to Nana's holiday fudge recipe. Of course, Nana would make a double-triple batch! Sometimes she added a half-teaspoon of orange extract too. And she nearly always added some nuts.

Ingredients:

• 2 cups (400 grams) granulated white sugar
• 2 squares (2 ounces) (60 grams) unsweetened chocolate, chopped
• 2 tablespoons light corn syrup
• 2/3 cup (160 ml) half-and-half (or light cream)
• 2 tablespoons (28 grams) unsalted butter, cut into pieces
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Directions:

Grease the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with about 1 tablespoon (14 grams) of room temperature unsalted butter. Set aside.

In a heavy 2 1/2 - 3 quart saucepan, place the sugar, chocolate, light corn syrup, and half-and-half. Over medium-low heat stir the ingredients, with a wooden spoon, until it comes to a boil. Cover the pan with a lid for about 2-3 minutes to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid and clamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236 degrees F) (113 degrees C). Do not stir or shake. (Wash down the sides of the pan with a pastry brush dipped in cold water if any granules form.) 

Remove from heat and drop the 2 tablespoons of butter on top of the fudge, but do not stir the butter into the fudge. Allow the fudge to cool to lukewarm (110 degrees F) (38 - 43 degrees C). Remove the thermometer and add the vanilla extract and salt. Beat the fudge (you can do this by hand with a wooden spoon or with an electric hand mixer) until it begins to lose its shine and is nice and creamy. Pour into the prepared pan and let cool for several hours before cutting into squares.

Store and serve at room temperature.

Makes one 8 x 8 inch (20 x 20 cm) pan of fudge.

Read more: http://www.joyofbaking.com/chocolatefudge.html#ixzz0zjT9ovGQ

Holiday (Microwave) Mochi

Ingredients:

• 1 4oz package Jello, any flavor (I use red, green, and yellow)
• 1 cup boiling water
• 1 cup sugar
• 1 cup mochiko (sweet rice flour)1 teaspoon vanilla extract
• Potato starch

How to Prepare:
1) In a medium bowl, mix jello and boiling water till jello dissolves. Mix in sugar, then with a wire whisk, mix in mochiko. Stir in vanilla extract.

2) Lightly spray a microwave bundt pan with vegetable cooking spray. Pour mochi batter into prepared pan, cover with plastic wrap, venting one edge.

3) Microwave on HIGH for 3-6 minutes, or just until set. Microwave oven times may vary, so don't over-cook or your mochi will be hard and lumpy. Cool completely.

4) Remove from bundt pan and place mochi on a plate. Using a plastic knife, cut into 1/2 inch thick slices, separating each piece, and roll in potato starch to prevent sticking. Store in airtight container for up to 5 days or so.

Christmas Ribbon Salad

Ingredients:
First Layer:

• 2 3oz. pkg. lime Jello
• 2 1/2 cups hot water

Second Layer:

• 1/2 cup pineapple juice
• 20 large marshmallows, cut up
• 1 3oz. pkg. lemon Jello
• 8 oz. cream cheese, softened
• 1 1/2 cups hot water

Third Layer:

• 1 3oz. pkg cherry Jello
• 1 3oz. pkg raspberry Jello
• 2 1/2 cups hot water

How to Prepare:
Do this wonderful Jello salad a day in advance, it will take that long.

First layer:
Combine lime jello and hot water, pour into a 9x13 glass or enamel pan. Let stand in refrigerator till firm, several hours.

Second Layer:
Heat pineapple juice and marshmallows in a medium saucepan till melted. Dissolve lemon jello in hot water in a separate dish. Combine softened cream cheese with marshmallow liquid, and lemon jello and mix. When cool, pour over first layer and let stand in refrigerator till firm.

Third Layer:
Combine rasperry and cherry jello, and 2 1/2 cups water in a separate dish, and let cool. Pour over 2nd layer, let stand in refrigerator till firm. Cut into squares or diamond shapes.

Neapolitan Cookies

Ingredients:

• 1 cup dried cranberries, roughly chopped
• Orange Sablé Dough at room temperature (recipe follows)
• 1 cup walnuts, coarsely chopped
• Chocolate Espresso Dough at room temperature (recipe follows)

Orange Sable Dough:

• 1 1/4 cup whole blanched almonds
• 1 cup confectioners' sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3 Tbsp finely grated orange zest (2 to 3 oranges)
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups all-purpose flour

Chocolate Espresso Dough:

• 1 1/2 cups all purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 Tbsp finely ground espresso beans
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

How to Prepare:
Neapolitan Cookies:
1) Line an 8 inch square baking pan with plastic wrap. In a large bowl, stir cranberries into Orange Sablé dough. In another large bowl, stir walnuts into chocolate espresso dough.

2) Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture, and smooth evenly. Cover pan with plastic. Chill at least 2 hours.

3) Heat oven to 350°. Line two baking sheets with parchment paper. (I used cooking spray oops Martha Stewart would tsk tsk me hehe) Unmold dough; remove plastic. Cut into 2-by-8 inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on baking sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store cookies in an air-tight container up to 2 weeks.

Orange Sable Dough:
1) Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

2) Place butter and zest in bowl of an electric mixer. Beat on medium speed until white and fluffy, 2-3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Espresso Dough:
1) In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

2) In bowl of an electric mixer, combine butter, sugar, and vanilla until creamy, 3-4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Toffee Bars

Ingredients:

• 6 Tbsp unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp. pure vanilla extract
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1 cup semi sweet chocolate chips
• 1/2 cup sliced almonds

How to Prepare:
1) Preheat oven to 350° and lightly grease an 8-inch square baking pan.

2) Cream butter and brown sugar together in a large bowl, then blend in vanilla.

3) In a separate bowl, whisk together flour and salt, then add to butter mixture and mix well. Spread dough evenly into the prepared pan, and bake for 17-22 minutes or until golden brown.

4) Sprinkle top with chocolate chips, and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If chocolate does not melt, pop the pan back in the oven for a minute.

5) Sprinkle almonds immediately over top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.

Snowballs

Ingredients:

• 1/2 cup butter or margarine
• 1/4 cup evaporated milk or cream
• 1/2 teaspoon vanilla extract
• 1 3/4 cups sifted flour
• 1/2 teaspoon salt
• 6 Tbsp. confectioners' sugar
• 1 cup chopped nuts

How to Prepare:
1) In an electric mixer, cream butter. Work in milk and vanilla.

2) Sift flour, sugar, and salt together in another bowl. Work into creamed mixture, stir in nuts.

3) Shape into balls about 3/4 inch big, and place on greased/floured cookie sheets. (cooking spray works great too) Bake at 375° for 12 minutes. Cool for a few minutes, then roll in additional powdered sugar, and place on wire racks to cool. Dust with additional powdered sugar when cool, if desired.

Date Nut Bread

Ingredients:

• 1 cup chopped dates
• 2 tsp. baking soda
• 2 cups boiling water
• 2 Tbsp. butter
• 2 cups sugar
• 2 eggs, beaten
• 4 cups flour
• 1 tsp. salt
• 2 tsp. vanilla
• 1 1/2 cups chopped nuts

How to Prepare:
1) In a medium bowl, mix together dates, baking soda, and boiling water. Set aside, let cool.

2) Sift flour and salt together in another bowl.

3) Cream together butter, sugar, and eggs. Add date mixture after it has cooled. Then...

4) Gradually add flour/salt mixture, scraping bowl often.

5) Add vanilla, and mix in nuts. Pour batter into 2 greased and floured loaf pans, or 6 small pans, filled about halfway.

6) Bake at 350° for 1 hour. Small loaves will bake in less time, about 40 minutes.

7) Remove loaves from pans and cool completely on wire racks.

Hawaiian Coconut Bread

Ingredients:

• 1 package yeast
• 3 cups bread flour
• 2 teaspoons salt
• 1 Tablespoon sugar
• 1/4 cup nonfat dry milk powder
• 1 egg
• 1/4 cup butter
• 3/4 cup shredded coconut
• 3/4 cup macadamia nuts
• 1 8-1/4oz. can crushed pineapple, with it's juice
• 1/4 cup warm water

How to Prepare:
Add all ingredients into bread maker pan in order listed, or according to your bread machine manufacturer's instructions. Select "white bread" and push start.

You can hand-mix and knead this dough, let it rise, and bake it in 2 loaf pans in your own oven.