Holiday baking

I love holiday baking! The fudge, candies, cookies, everything! It's so much fun! This year I'm making the usual fudges, peanut brittle, peanut butter crunchies, as well as Holiday Cheesecake Squares. The kids and I are going to bake Candy Cane Cookies to go with their candy cane unit study.


As you can see, the kitchen is well stocked and ready!



Today I made dark chocolate walnut fudge, double decker fudge, and peanut brittle. Tomorrow I plan on making more fudge, cookies with the kids, and maybe one or two other things.

Dark Chocolate Walnut Fudge

2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
dash salt
1/2 to 1 cup chopped nuts
1-1/2 tsps vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax-paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes 2 pounds.


Double Decker Fudge

1 cup peanut butter chips
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Combine peanut butter chips and 2/3 cup sweetened condensed milk, heat until chips are melted and mixture is smooth. Stir in 1/2 tsp vanilla. Spread evenly into foil-lined 8 inch square pan. Combine remaining sweetened condensed milk and chocolate chips. Heat until chips are melted and mixture is smooth. Add remaining 1/2 tsp vanilla. Spread evenly on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board, peel off foil and cut into squares. Store covered in refrigerator. Makes 1-1/2 pounds.

I never have luck using wax paper or foil with my fudge so I just spray my pan lightly with Pam non-stick spray. I also store all my fudge in the refrigerator. Next up: Rocky Road Fudge....

Wordless Wednesday

Wordless Wednesday

Grinchmas!

Today we started our Christmas "break", which really consists of some educational things pertaining to Christmas. This week we're reading "The Grinch Who Stole Christmas", learning about Christmas, St. Nick, caves (like the one the Grinch lived in), and making a lapbook to put it all together in. All three kids enjoyed the story, making their own Grinch mask, and having some hot chocolate with marshmallows.

Pecan Pie Bars

3/4 cup (1-1/2 sticks) butter or margarine
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
3 eggs
2 cups coarsely chopped pecans
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla

Preheat oven to 350°. For crust, beat butter in large bowl with electric mixer at medium speed until smooth. Add powered sugar; beat until well blended. Add flour gradually, beating at low speed after each addition. (Mixture will be crumbly but presses together easily.)

Press dough evenly into ungreased 13x9-inch baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form lip to hold filling.

Bake 20 to 25 minutes or until golden brown. Meanwhile, for filling, beat eggs lightly in medium bowl with fork. Add pecans, granulated sugar, corn syrup, melted butter and vanilla; mix well. Pour filling over partially baked crust. Return to oven; bake 35 to 40 minutes or until filling is set.

Loosen edges with knife. Cool completely on wire rack before cutting into squares. Cover and refrigerate until 10 to 15 minutes before serving time.

Makes about 48 bars.

Wordless Wednesday