Month: December 2018

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

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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.

Easy Oreo Fudge

Posted on by askagimp

Ingredients:

8 oz cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract

15 oz white chocolate chips

20 Oreos, chopped

 

Directions:

With a mixer, combine the cream cheese, sugar, and vanilla until smooth. Melt the white chocolate chips in the microwave, stirring every 30 seconds. Mix the melted chocolate into the cream cheese mixture. Stir 3/4 of the Oreos into the mixture. Line an 8×8-inch baking dish with parchment paper and pour the fudge mixture into the dish. Press the remaining cookies into the top of the fudge. Refrigerate for at least 2 hours then cut into squares.

Cacao Cinnamon Fudge

Posted on by askagimp

Ingredients:

3 cups confectioners’ sugar

1/2 cup unsweetened cacao powder

1/2 teaspoon ground cinnamon

1/2 cup butter

1/4 cup milk

1 1/2 teaspoons vanilla

Directions:

Mix together confectioners’ sugar, cacao and cinnamon. Heat butter and milk over medium heat. When butter is melted, stir in vanilla. Remove from heat and stir in sugar mixture. Pour into a greased 8×8 pan. Refrigerate until set and cut into squares.

Dulce De Leche Fudge

Posted on by askagimp

Ingredients:

14 oz. can dulce de leche

3 cups white chocolate chips

4 tbs. unsalted butter

1 tsp. vanilla extract

1/4 tsp. salt

 Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the dulce de leche, white chocolate chips and butter. Microwave for 30 seconds at a time until the white chocolate chips are melted. Remove the candy from the microwave and stir in the vanilla extract.  Pour into the prepared pan and allow cool before cutting.