Month: December 2018

Cherry Divinity

Posted on by askagimp

Ingredients:

2 Egg whites

3 cups white sugar

¾ cup water

¾ cup light corn syrup

3 ounce packet cherry gelatin

Directions:

Add the egg whites to a metal or glass bowl and allow to come to room temperature. Line cookie sheets with parchment paper. Combine the white sugar, water, and light corn syrup in a heavy saucepan and heat without stirring, until the thermometer records a temperature of 250 degrees. Just before the candy reaches the desired temperate, turn on the stand mixer and begin to beat the egg, so that it foams. When foamy, sprinkle in the cherry gelatin and continue to beat until the mixture can form stiff peaks. With the stand mixer still running (at high speed), pour the hot candy mixture in slowly and carefully. Beat for approximately 5 minutes. Drop spoonfuls on to the cookie sheets. Leave at room temperature overnight to set before transferring to an airtight container.

Chinese 5 Spice Peanut Brittle

Posted on by askagimp

Ingredients:

½ cup light corn syrup

1 cup white sugar

1 cup roasted peanuts, chopped

¾ tsp Chinese 5 spice

1 tsp salted butter

1 tsp baking soda NOT BAKING POWDER

Directions:

In a glass bowl, combine the corn syrup, white sugar, chopped peanuts and Chinese spice. Stir until well combined.  Place in a microwave-safe bowl and microwave on high for 6 minutes.  Stir in the salted butter and heat for another 30 seconds.  Sprinkle in the baking soda, stirring, until the mixture becomes light and foamy.  Immediately transfer the mixture to an aluminum foil lined baking pan and smooth into an even thin layer using a nonstick rubber spatula. Set aside at room temperature for approximately 2 hours.  Break into pieces and store in an airtight container

Gingerbread Fudge

Posted on by askagimp

Ingredients:

1 cup granulated sugar

1 cup dark brown sugar

1/4 cup molasses

1/4 cup light corn syrup

3/4 cup evaporated milk

1/2 tsp. cream of tartar

1 cup semisweet chocolate chips

2 tbs. butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

 

Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a sauce pan over medium heat, add the granulated sugar, brown sugar, molasses, corn syrup, evaporated milk and cream of tartar. Stir constantly until the candy boils. Add chocolate chips and stir until the chocolate is melted. Do not stir after the chocolate is blended. Remove from heat when the candy reaches 238° on a candy thermometer.  Stir in the butter, vanilla extract, cinnamon, ginger, cloves and nutmeg. Stir vigorously until well blended. Using a mixer on medium speed, beat for 10-12 minutes. The fudge will be ready when thickened, creamy and has lost its gloss.

Mint Kisses

Posted on by askagimp

Ingredients:

½ cup of Sugar

¼ tsp of Cream of Tartar

¼ tsp of Vanilla Extract

¼ tsp of Peppermint Extract

Gender appropriate gel Food Coloring

1 pinch of Salt

3 large Egg Whites

Directions:

Preheat the oven to a 225˚F and line a baking dish with parchment paper.In a metal or glass bowl, beat egg whites with the salt and cream of tartar on medium speed. When soft peaks are starting to form, add in the sugar 1 tablespoon at a time. When the meringue mix starts to stand on its own with glossy-looking peaks, it’s ready and you can now pour in the extracts. To make the meringue swirl kisses, take a piping bag and paint the insides with some colored stripes. Pipe out the meringue through ½ inch tip and make rounds with diameter of 1 ½ inches. Be sure to leave 1 inch of space between the rounds. Put it in the oven and let the swirls bake for 1 hour. Turn it off after that but leave the meringues in the oven with the doors closed for another hour to completely dry out. Store in an airtight container

Penguin Snacks

Posted on by askagimp

Like most school parties, N’s class Christmas party is usually filled with sweets and not much else.  I don’t want to be one of those moms that brings a boring veggie platter, but it’s nice to have something available that isn’t loaded with sugar.  These are the perfect solution because they are delicious and adorably festive.

Ingredients:

18 jumbo black olives

18 small black olives

8oz block cream cheese

1 Carrot

Directions:

Cut a slit from top-to-bottom on the front of each large olive.  Fill with a teaspoon of cream cheese.  Cut the slices of carrot into 18 rounds(1/4-inch thick)and cut a small notch of every carrot to make feet. Save these triangles to press into a small hole in the middle of the small olive to make a beak.  Put the small olive (head) on the large olive (body).  Put a carrot slice on the bottom (feet)  and use a toothpick to keep the  pieces together.