Holiday Candy Making

truffle and ritz candies

 

The holidays always seem to bring on an urge for me to make some candy or cookies to enjoy with family or a cup of coffee or cocoa.

I’m sharing a few simple treats that we enjoy!  The beauty of these selections is that they can be prepared rather simply and easily!

Baking is a treasured holiday activity for many however be aware of local health and safety and Centers for Disease Control and Prevention guidelines.  What does this mean for the baking tradition?  Use the recommended guidelines and good common sense, know how viruses are transmitted and follow advisable recommended health and safety guidelines even when the pandemic is over!  Good handwashing always.  Proper food safety guidelines and storage, definitely.

 

Oreo Truffles

Ingredients

20                   Oreos

4 oz                softened block cream cheese

1  1/2 cups    chocolate chips

 

                                      Crumbled Oreos  will mix with cream cheese

 

Directions

  1. Place half the Oreos in a gallon sized ziplock bag, burp the air from the bag and using a rolling pin – crush the cookies into a fine crumble.  Pour the cookie crumbles into a medium bowl.  Repeat the process for the remaining Oreos.
  2. Soften cream cheese in a microwave safe bowl in the microwave on HIGH for 20 seconds then add the cream cheese to the bowl with the Oreos.
  3. Using a hand mixer combine the Oreos and cream cheese thoroughly.
  4. Make tablespoon sized balls of Oreo dough filling and place the cookie balls on a flexible cutting board or waxed paper and refrigerate for 30 minutes to firm up the Oreo balls.
  5. When the 30 minutes is up, start melting the chocolate.  Place the chocolate chips in a microwave safe bowl and microwave on HIGH for a minute then stir.  Repeat 30 second bursts of microwaving followed by stirring a couple additional times and just until the chocolate is melting (about 70%) when stirred.  Remove the bowl of melting chocolate from the microwave.  Stir the chocolate as the rest of the chocolate melts.
  6. To make the truffles, spear the Oreo balls with a candy fork or small skewer and dip the Oreo ball into the melted chocolate. Place the chocolates on a parchment paper lined baking sheet and set the tray in the fridge for 10 minutes or so until the chocolate hardens on the truffles.
  7. Wrap each truffle in a piece of wax paper or place each truffle in a paper candy cup and place the candies in a gallon sized ziplock in the fridge.
  8. To serve bring out the number of truffles you are serving and keep the other truffles in the fridge.  Since this recipe uses cream cheese, don’t leave the truffles at room temperature more than a couple of hours before returning any leftovers to the fridge for storage.

 

 

                                                     Putting on the Ritz Cookie

 

Putting on the Ritz

Ingredients

24                  Ritz crackers or flat type pretzels

24                  Rolo candies, unwrapped

12                   pecan halves

rolo melting

 

Directions

  1.  Place a single layer of Ritz crackers on a microwave safe pan or plate.
  2.  Unwrap Rolo candy (1 for each cracker), set aside on a plate.
  3.  Top each Ritz cracker with a single Rolo.
  4.  Microwave the plate of goodies on HIGH for about20 second. Add additional micrwave time in 5 – 10 second bursts as needed. If the Rolo candy partially collapses when you press the candy, remove the dish from the microwave and top each Ritz cracker with a 2nd Ritz cracker, pressing the top cracker down onto the slightly melting Rolo.
  5. Serve or store lightly covered.  No refrigeration needed.

 

Peppermint Pretzel drizzle candy

Ingredients

15 -20                   small pretzels (type of choice)

3                           small candy canes, crushed in medium and fine pieces

1 1/2 – 2 cups      chocolate chips

 

chocolate melting

melting chocolate chips

Directions

  1. Place a layer of parchment paper (baking type) on to a baking sheet.
  2.  Add chocolate to a microwave safe bowl and microwave on high for 1 minute then stir.  Repeat in 30 second microwave bursts until the chocolate is about 75% melted, then remove from the microwave and stir until the remaining chocolate melts.
  3. Using a rubber spatula pour about 2/3 of the melted chocolate onto the parchment paper linned small baking sheet and spread the chocolate evenly.
  4. Sprinkle candy cane pieces in between the pretzels.
  5. Drizzle the remaining portion of melted chocolate over the chocolate pretzel mixture and place the tray in the fridge until the chocolate hardens.
  6. Break the candy into serving sizes.  Lightly cover leftovers.  No refrigeration needed.

chocolate peppermint bark

 Chocolate peppermint bark candy

 

Enjoy the holidays!

 There are  a few Small Kitchen Big Flavors! cookbooks available through this blog site and also on Ebay.  Order now for your holiday shopping!

 

Cheers,

Chef MJ

 

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