Chocolate and Peppermint Dipped Brownie Balls

When the kids decided that they wanted to bake for ALL their teachers (there are 23 teachers and staff members who oversee/teach/take care of my 3 children) I was fine with the idea, but told them that they needed to help me. So each child helped and as a result we had all sorts of fabulous goodies to package up. We are huge chocoholics. So, it seemed natural we bake some chocolate goodies. Brownies and brownie balls were on our list. To dress them up and make them more festive we dipped them in melted chocolate and then again in crushed candy cane. Our treats were not only tasty, but very pretty!

One Bowl Brownies -- These are really fudgy!

4 squares Baker's unsweetened baking chocolate
1 1/2 sticks of butter
2 cups of sugar
3 eggs
1 tsp. *vanilla
1 cup of flour

Preheat your oven to 350 degrees and grease your brownie pan.

Microwave chocolate and butter in a large microwaveable bowl (not plastic!) for about 2 minutes, until butter is melted. Stir butter and chocolate until you get a smooth mixture. Stir in sugar and vanilla. Stir in flour. Pour and spread in to your prepared pan.

Bake for 30-35 minutes until toothpick inserted int he center comes out with fudgy crumbs. Do not overbake. Cool in pan on wire rack. Cut into squares, remove and eat!

Should make 24 brownies!!!


To make the Brownie Balls you'll need to follow your favorite brownie recipe. (Box will do, but home made is really better in this case.)
* After the brownies are done and have cooled, use a small circle cookie cutter and then roll the brownie in your hands in the shape of a ball. Place on parchment paper and repeat until all the brownies (save for the edges) are used up.
* Make a double boiler by placing a metal mixing bowl over a pot of boiling water. Carefully pour in about 1/2 bag of chocolate chips. Stir slowly and frequently until the chocolate is smooth and well blended.
* While chocolate is melting placed crushed candy cane pieces on a small plate.
* When the chocolate is ready, carefully dip the brownie ball into the chocolate and cover, roughly, half the brownie ball, then dip again into the candy cane and place on the parchment paper, candy side down.
* Repeat this step until all the brownie balls have been covered and dipped.
* Place in the refrigerator for a few minutes to help the chocolate harden.
* Serve on a pretty plate, platter or package them up for gifts.

If you are in a time crunch, or simply do not want to be bothered by making the brownie balls, you can do this with regular brownies. The result is still stunning.

Chocolate Peppermint Marshmallow Pops

Holiday baking is fun but it can be very time consuming. I was just introduced to these wonderful treats and was amazed at how pretty they were and yet how remarkably simple to make. These are a perfect treat for those of us who want to create a "wow" presentation but lack the time to do so.

These simple marshmallow pops require just a few ingredients and take just moments to create.

You'll need marshmallows, chocolate (baking or chips) and peppermint pieces (either from a candy cane or store bought) and lollipop sticks.

Directions:

Over a double boiler (you can make yourself by placing a metal mixing bowl over a pot of boiling water) slowly let the chocolate melt. Keep stirring. When chocolate has melted reduce the heat to low.

Insert sticks into marshmallows -This can be done while the chocolate is melting. Carefully dip the marshmallow into the chocolate, wiping off excess with a small spatula or knife. While chocolate is still warm dip the chocolate into the candy cane bits. Place on wax paper, parchment paper and repeat until all the marshmallows have been covered.

Place in the fridge or freezer to help the chocolate harden.

To serve, display on a pretty plate or platter or stick the lollipops into a foam shape (covered if desired) to create a candy topiary.

The Peppermint Stars are Brightly Shining!

I love working with shortbread. I love the taste of shortbread. Though these could certainly be made with a sugar cookie recipe. I'll be bundling these stars up with the chocolate shortbread stars to give as a little extra to teachers and faculty at school. (We've pooled our funds with the other parents in the classes and the children will be giving a big gift card, but still I like to give a little something extra with a personal touch.) Some of these will be packaged up with 1/2 pound bags of Starbucks Holiday Blend Coffee.

I used a classic shortbread recipe.

• 3/4 pound butter, at room temperature
• 1 cup powdered sugar
  
• 3 1/2 cups all-purpose flour
• 1 - 2 tbs vanilla
• 2 cups of vanilla *frosting, canned or home made
• Food coloring, your choice
  
• Mini candy canes in individually wrapped (about 6)
  
  

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. Add flour to the to the butter-and-sugar mixture. . Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. You can either wrap the dough and refrigerate for later use or roll dough and start cutting into desired shapes with the cookie cutter of your choice. Be sure to liberally apply flour to your work surface as well as your rolling pin.

As cookies are cut place them onto your cutting board. When ready bake for about 15 minutes until golden brown. (May require up to 20 minutes)

As the cookies are baking use a rolling pin and carefully smash the miniature candy canes.

When cookies have cooled you can start to decorate. You can use store bought frosting or make your own icing. If you use store bought, color it with food coloring to get the desired shade. Then add about 2 Tbs of water to the container and mix well.

Using a pastry knife or butter knife carefully spread the frosting on to the cookie. Once the cookies have been covered (I usually do this in batches) shake some of the peppermint candy cane crumbs on to the cookie. A little goes a long way for a perfectly and not overwhelmingly pepperminty cookie! Cookies frosted with a canned frosting will need a longer time for the icing to harden, at least overnight.

Recipe Courtesy Cooks.com

ROYAL ICING FOR SUGAR COOKIES

3 egg whites 1 lb. confectioners' sugar 1/2 tsp. cream of tartar 1/2 tsp. almond extract or white vanilla extract Place all ingredients in bowl and beat on medium high for a full 10 minutes. Icing will become thick and glossy but will not increase in volume. Keep covered with damp cloth while using, removing small portions to bowl as needed. Tint if desired. To thin, add a few drops of water. Royal icing hardens with a nice sheen.