Mint Kisses

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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Easy Oreo Fudge

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.

Dulce De Leche Fudge

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.

Brown Sugar Fudge

Ingredients:

2 cups light brown sugar

2 cups granulated sugar

4 tbs. light corn syrup

2 tbs. unsalted butter

3/4 cup whole milk

Pinch salt

2 tsp. vanilla extract

1 tsp. unsalted butter for greasing the pan

Directions:

Grease a 9″ square pan with butter and set aside.  Over low heat, combine the brown sugar, granulated sugar, corn syrup, 2 tablespoons butter, milk and salt in a medium saucepan. Stir constantly until the mixture boils. Once the mixture is boiling, stop stirring. Cook until the fudge reaches 236° on a candy thermometer. Stir in the vanilla extract , then pour the fudge into the prepared pan. Cool completely before cutting.

Gifts in a Jar: Chocolate Chip Cookies

Ingredients:

1 ½ cups all-purpose flour

1 tsp. salt 1 tsp. baking soda

1 cup brown sugar

½ cup white sugar

1 ½ cups semi-sweet chocolate chips

Directions:

Sift together the baking soda, the salt, and the flour in a large bowl. Stir these ingredients together. Pour into a large Mason jar. On top, layer the chocolate chips, the white sugar, and the brown sugar.

Attach the following recipe card to the jar:

Sweet Potato Fudge

Ingredients:

3 cups granulated sugar

3/4 cup unsalted butter

2/3 cup evaporated milk

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 cup mashed sweet potatoes

10 oz. pkg. white chocolate chips

7 oz. jar marshmallow creme

3/4 cup toasted pecans

Directions:

Line a 9 x 13 baking pan with aluminum foil and spray with non stick cooking spray. In a heavy sauce pan over medium heat, add the granulated sugar, butter, evaporated milk, salt, cinnamon and sweet potatoes. Stir constantly until the candy reaches 234° on a candy thermometer. Remove the pan from the heat and stir in the white chocolate chips, marshmallow creme and pecans. Stir quickly to melt the white chocolate chips.  Pour into the prepared pan and allow cool before cutting.

Instant Pot Pumpkin Butter

This also makes a quick and easy gift.

Ingredients:

30 oz canned pumpkin
8 oz white grape juice
4 tsp pumpkin pie spice
1/2 cup sugar or natural sweetener

How to make

Combine all ingredients in your Instant Pot and cook for 3 minutes on HIGH pressure.  Allow the pressure to release naturally and cool completely before canning.