Mucho Choco Tacos
Prep Time: 20 Minutes
Start to Finish: 40 Minutes
Makes: 8 tacos
- 8 Old El Paso Stand 'N Stuff taco shells (from 4.7-oz box)
- 1 (24-ounce) package chocolate-flavored candy coating (almond bark)
- 2 cups sliced fresh strawberries
- 2 cups sliced bananas
- 3/4 cup hot fudge ice cream topping
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 aerosol can whipped cream topping
- 8 mint leaves, if desired
- Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package.
- Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on waxed paper; let stand until chocolate hardens, 10 to 15 minutes.
- In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
- In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.
Source: General Mills Inc.
- 1 (13-ounce) bag Snickers Miniatures for Easter, chopped
- 24 cupcake paper liners
- 1 (18-ounce) box favorite cake mix
- 2 (16-ounce) cans classic vanilla frosting
- Yellow food coloring
- 1 (14-ounce) bag Starburst Jellybeans Original Fruits
- 1/4 cup sliced almonds
- 1 tube chocolate decorating frosting, with plain tip
- 2 resealable plastic bags
- Unwrap and chop all miniatures, set aside.
- Line 24 muffin cups with paper liners. Prepare cake mix, fold in chopped miniatures and bake according to package directions.
- Let cupcakes come to room temperature.
- In the meantime, tint frosting with yellow food coloring to desired shade. Frost top of each cupcake to cover.
- Spoon remaining frosting into resealable plastic bag. Cut off 1/4-inch from tip. To create a “hive” on each cupcake, pipe on frosting in spiral fashion, starting with bottom of hive and working up to top.
- Separate orange jellybeans from package. Arrange 3 to 4 jellybeans on each frosting hive. Gently squeeze chocolate frosting through tip in zigzag pattern over jellybeans.
- Angle an almond slice on each side of jellybeans as bee wings.
Makes 24 servings
Fluffy Peanut Butter Pie
Prep Time: 20 minutes
Makes one (9-inch) pie
- 1/4 cup butter or margarine
- 2 cups finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)
- 1 (8-ounce) package cream cheese, softened
- 1 cup smooth or crunchy peanut butter
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup (1/2 pint) whipping cream, whipped
- In small saucepan, melt butter; stir in cookie crumbs. Press crumb mixture firmly on bottom and sides of 9-inch pie plate; chill while preparing filling.
- In large bowl, beat cream cheese until fluffy; add peanut butter and sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla; fold in whipped cream.
- Pour into crust. Chill 4 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.
(Family Features) Ice cream is a classic summertime treat and a favorite indulgence for people of all ages. Now, this palate pleaser gets a modern makeover with recipes that cater to the most sophisticated tastes.
Give simple backyard cookouts and festive dinner parties alike an artful finale with creative desserts that make the most of Starbucks ice cream. They’re simple to make, easy on the wallet and a sure-fire way to impress your guests.
Super-premium ice cream, inspired by popular Starbucks beverages, turns floats, tiramisu and even hot chocolate into gourmet desserts that put a smile on everyone’s face.
Delight your friends and family all summer long with these delicious, unexpected flavors. For more information, visit starbucks.com.
Tips for Storing Ice Cream
From The International Ice Cream Association
- Don’t allow ice cream to repeatedly soften and re-freeze. When this occurs, ice cream’s small ice crystals can eventually turn into large, unpalatable lumps.
- Your freezer should be set at between -5°F and 0°F. Ice cream is easiest to scoop when stored between 6°F and 10°F, the ideal serving temperature range.
- Store ice cream in the main part of the freezer, not in the freezer door, where it’s subject to fluctuating temperatures.
- Keep the ice cream container lid tightly closed when storing in the freezer.
- Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.
Mocha Cream Soda Floats
Prep Time: 5 minutes
- 2 tablespoons chocolate syrup
- 1 can (12 ounces) chilled cream soda
- 1 cup Starbucks Mocha Frappuccino ice cream
- 2 dollops sweetened whipped cream
- Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream.
Decadent Hot Chocolate Affogato
Prep Time: 10 minutes
Cook Time: 5 minutes
- 3/4 cup 2% milk
- 1/2 cup half and half, heavy cream or milk
- 1/3 cup semi-sweet chocolate chips or 2 ounces bittersweet chocolate, chopped
- 1 tablespoon sugar
- 1 cup Starbucks Coffee ice cream
- Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
- Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.
Coffee Bananas Foster
Prep Time: 15 minutes
Cook Time: 5 minutes
- 2 medium bananas, sliced
- 1/4 cup firmly packed light brown sugar
- 1/4 cup heavy or whipping cream
- 2 tablespoons butter
- 2 tablespoons dark or light rum
- 2 slices prepared pound cake (about 1/2 inch thick), toasted
- 1 cup Starbucks Caramel Macchiato ice cream
- Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.
- Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.
Caramel Macchiato-Topped Waffles With Maple-Walnut Sauce
Prep Time: 10 minutes
Cook Time: 5 minutes
- 1/2 cup pure maple or pancake syrup
- 2 tablespoons heavy or whipping cream
- 2 tablespoons butter
- 1/2 cup chopped toasted walnuts
- 2 prepared waffles, heated according to package directions
- 1 cup Starbucks Caramel Macchiato ice cream
- Bring syrup, cream and butter to a boil in 2-quart saucepan over medium heat. Cook, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat, then stir in walnuts.
Arrange warm waffles on 2 dessert plates. Top with ice cream, then drizzle with maple-walnut sauce.
Tiramisu Ice Cream Parfaits
Prep Time: 15 minutes
- 1 cup sweetened whipped cream, plus extra for topping
- 1/2 cup mascarpone*
- 1/3 cup strong-brewed Starbucks coffee or espresso
- 1 cup chopped crunchy ladyfinger cookies
- 1 cup Starbucks Java Chip Frappuccino ice cream
- Fold 1/4 cup whipped cream into mascarpone in medium bowl. Fold in remaining whipped cream; set aside.
- Spoon 1/2 of mascarpone mixture into 2 parfait dishes. Sprinkle about 1/4 of the cookies and 1/4 of the coffee mixture into each dish. Evenly scoop ice cream into dishes, then top with remaining ingredients. Garnish, if desired, with additional whipped cream, grated chocolate or chocolate covered espresso beans.
*Substitution: Use 1 3-ounce package cream cheese, softened, whisked with 2 tablespoons milk instead of mascarpone. Fold into whipped cream and continue as above.
Family Festivities for St. Patrick’s Day
(Family Features) This St. Patrick’s Day, entertain your little leprechauns with delicious treats and fun activities that will lead them to their pot of gold.
Every year in March, families celebrate the annual Irish tradition of St. Patrick’s Day with a variety of celebrations. Whether it’s attending a parade or preparing and enjoying an elaborate Irish meal, everyone has their own favorite ways to celebrate the holiday. Set your own unique traditions and rituals with some ideas below.
Pass Along the Luck
Have kids put together lucky treat bags to pass along to neighbors. These treat bags could include cut-out, decorated and customized four-leaf clovers, chocolate coins and other goodies. Then, on St. Patrick’s Day, walk around as a family and surprise neighbors with these bags.
Set up a treasure hunt for family and friends by placing chocolate gold coins around the house. Give them a series of clues and riddles to help them figure out where to look for the coins. Equip each “hunter” with their own pot or basket for collecting the gold coins. At the end of the hunt, reward them for their hard work with some festive brownies. These delicious Chocolate Mint Brownies can be decorated with green gumdrops formed into shamrocks or other holiday candies. Use a shamrock-shaped cookie cutter to make these treats even more festive.
Chocolate Mint Brownies
Prep Time: 25 minutes
Start to Finish: 3 hours 25 minutes
Makes: 32 brownies
- 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) water, vegetable oil and eggs called for on brownie mix box
- 3 1/2 cups powdered sugar
- 1/4 cup butter or margarine, softened
- 1/4 cup whipping cream
- 1 package (3 ounces) cream cheese, softened
- 1/4 teaspoon mint extract
- 4 drops green food color
- 1/2 cup whipping cream
- 1 bag (12 ounces) semisweet chocolate chips (2 cups)
- 1/2 cup butter (do not use margarine)
- Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
- Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.
For more delicious baking ideas, visit www.BettyCrocker.com.
Betty Crocker® is a registered trademark of General Mills.
Source: Betty Crocker
(Family Features) Named for the earthy, exotic fungi they resemble, chocolate truffles require no hunting, digging or specially trained dogs and they won’t break the budget either. Real white truffles from Italy can set back the pocketbook more than $1000 for just one pound. Of course, chocolate truffles are a visual imitation only; they are sweet, addictive, and a great way to turn some organic chocolate, cream and butter into a decadent treat.
These ultra creamy truffles are made in the tradition of the Swiss style of chocolate truffle using heavy cream and butter to create what is called a ganache – a lovely French word for a mixture of chocolate and cream. According to Monique Hooker, Organic Valley’s French-born Chef, “using the best quality, organic cream and butter makes a difference.”
This recipe is so easy that kids can help and it is open to many variations. One option is to infuse the cream with some rich, floral Organic Madagascar vanilla extract, or split a whole vanilla bean and scrape the seeds into the cream as it simmers. Or, try using white chocolate, and roll the balls in finely minced sweetened coconut. For decoration, top each truffle with a small piece of roasted nut such as pistachio or pecan, a tiny candy, or if serving immediately, add one perfect raspberry to each truffle. Serve for parties, birthdays, or any occasion that needs a little chocolate.
For more dessert recipes using organic cream and butter, visit www.organicvalley.coop.
Easy Decadent Chocolate Truffles
Makes 25 truffles
- 1/2 cup Organic Valley heavy whipping cream
- 12 oz best quality semisweet chocolate (preferably Fair Trade and Organic) chopped into small pieces, or 2 cups semisweet chocolate chips
- 6 tablespoons Organic Valley unsalted butter, cut into small pieces
- 3 tablespoons cocoa powder
- In a small heavy saucepan, bring the cream gently to a simmer over medium low heat. Remove from heat and stir in the chocolate and butter. Stir mixture just until the chocolate has completely melted, using very low heat if necessary. Remove from heat. Pour the chocolate mixture into a shallow bowl, and allow to cool. Cover tightly and refrigerate until firm, at least two hours or overnight.
- Line a cookie sheet or platter with baking parchment or waxed paper. Dip a teaspoon or small scoop such as a melon baller into warm water and scrape across the surface of the truffle mixture to form a 1-inch ball. Quickly roll balls in cocoa powder. Repeat with the remaining truffle mixture. Cover and refrigerate truffles. Serve in paper candy cups which are available in cookware shops or where cake decorating items are sold.
Variations: For a variety of truffles, roll balls in finely chopped nuts, finely minced sweetened coconut flakes, chocolate sprinkles, colored sugar or powdered sugar.
Tips: Truffles make a wonderful gift. Nothing says “I Love You” better than chocolate. Wrap a selection of truffles on a small red paper plate with cellophane and tie with a ribbon.
Source: Organic Valley
(Family Features) After a long day at school, kids need a chance to unwind. Often that down time involves physical activity, and a nutritious snack is the perfect way to make sure kids are ready to take on their free time with gusto then recharge to keep going until bedtime.
A busy schedule may make the temptation for unhealthy convenience snacks strong, but it’s actually easier than you think to refuel with good-for-you foods on the go. One simple trick: use kids’ favorite ingredients in unexpected ways.
For example, these Chocolate Banana Muffins show that a glass isn’t the only way to enjoy chocolate milk. When you use a nutrient-rich option like TruMoo Chocolate Milk, you can feel great about serving up these muffins to your whole family. It’s a nutritious and delicious treat for adults and kids alike, whether you enjoy it on its own – served cold or hot – or as an addition to recipes.
It’s made with fresh white milk sourced from local dairies, pure cocoa and just enough natural sugar to make it taste great, it's a nutritious and delicious treat for adults and kids alike. What’s more, there’s no high fructose corn syrup, no artificial growth hormones and no GMO ingredients.
"The protein, vitamins, minerals and great taste in TruMoo Chocolate Milk can help kids meet their nutritional score in every pour," registered dietitian Leslie Bonci said. "The protein and carbohydrates included is the perfect ratio to help replace electrolytes lost after engaging in after-school sports."
Find more delicious after-school and after-sports snack ideas at TruMoo.com.
Chocolate Banana Muffins
Recipe courtesy of the Mommy Hates Cooking blog on behalf of TruMoo
Yield: 18 muffins
- 1 cup all-purpose flour or gluten-free all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 cup baking cocoa
- 1 1/2 cups TruMoo Chocolate Milk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 medium bananas
- old-fashioned rolled oats
- Heat oven to 350° F.
- Mix together flour, sugar, baking powder, baking soda, nutmeg and cocoa. Add in milk, butter, vanilla and eggs. Continue mixing until batter is formed.
- Mix in bananas. Add spoonful of batter to greased muffin tins; fill about halfway full then sprinkle batter with rolled oats.
- Bake 25 minutes, or until golden on top.
(Family Features) Chocolates? Roses? Been there, done that. Everyone wants to make sure the special someone in their lives knows how much they care. Here are some easy and fun ways to prove that he or she is number one in your book.
Make a Playlist of “Your Songs”
Whether it was playing when you first met or is the soundtrack to your favorite movie, every couple has songs that mean something special to them. In the car, leave a CD or MP3 player stocked with your most memorable tunes as a special surprise and a suddenly-better commute.
Do the house chores. Seriously.
Fix that item you’ve been saying you would fix forever. Empty the dishwasher and clean the bathroom. When they get home, have all the chores done, that way the only thing left to do is enjoy each other’s company.
Put Pen to Paper
Hide little notes with heartfelt sentiments on the refrigerator, on the nightstand, taped to the computer screen – any place they might stumble upon it throughout a typical day. Your note might be found after a long meeting or last-minute deadline, providing a moment of reprieve and happiness during a hectic day.
Raise a Glass and Indulge – Together
Toast each other with some tasty treats. Pop some bubbly, then enjoy mixing these recipes together.
For more romantic wines and recipes, visit www.barefootwines.com.
Sweetheart Dark Chocolate Brownies
Prep: 20 minutes
Cook: 25 minutes
Makes: 10+ servings
For the brownies:
- 1/2 cup butter, cut into pieces
- 4 ounces dark chocolate, chopped
- 2 eggs, at room temperature
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
For the glaze:
- 2 ounces semisweet chocolate
- 1 tablespoon unsalted butter
- Preheat the oven to 350°F.
- In small pot over low heat, melt 1/2 cup of butter and 4 ounces of dark chocolate together until smooth.
- Add eggs one at a time, and whisk to combine after each addition.
- Add sugar and vanilla and stir to combine.
- Add flour, cocoa powder and salt and stir until smooth.
- Transfer batter into a 9 x 9 aluminum foil lined baking pan and place it into the oven for 25 minutes and bake until done.
- While brownies are baking, melt together semisweet chocolate and 1 tablespoon of unsalted butter for the glaze. Once melted, set aside.
- When brownies are done, let them cool.
- Once cooled, drizzle glaze over brownies, and spread it on top using an offset spatula.
Barefoot Bubbly Ruby Red Bliss
Makes: 2 servings
- 3 ounces cranberry juice
- 1/2 ounce lime juice
- 6 ounces Barefoot Red Moscato Champagne
- 2 skewer cranberries for garnish
- Place chilled juices in flutes. Top with Barefoot Bubbly Red Moscato. Garnish with cranberries.
Photo courtesy of Getty Images (brownie image)
Source: Barefoot Wines
(Family Features) Grapes have been enjoyed for their taste and beauty for thousands of years. And today’s scientific research keeps on showing that grapes are more than just a pretty fruit — they’re also very, very good for us.
In fact, over a decade of research suggests that grapes help maintain a healthy heart and may also help defend against a variety of age-related and other illnesses. Studies are ongoing to uncover the links between grapes and heart health, eye health, brain health, joint health, cell health and preventing certain cancers.
Of course, grapes aren’t just healthy, they also taste great: crisp, juicy and sweet. Kids love them. And, they’re convenient, making them truly a Super Snack. Eat them by the bunch, or toss them into recipes like these.
Keeping Cells Healthy
Grapes of all colors — red, green and black — are natural sources of polyphenols, which appear to help protect the health and function of our cells. Grape polyphenols:
- Have antioxidant properties, which can help protect against cell-damaging free radicals.
- Can influence the communication between cells that support key biological processes.
My Heart Belongs to Grapes
Numerous studies suggest that consuming grapes and grape products may contribute to heart health in a number of ways. Eating a variety of grapes may help:
- Improve blood flow
- Lower blood pressure
- Reduce oxidative
- Decrease inflammation
- Improve blood lipids
Seeing Is Believing
Research from Fordham University, funded by the California Table Grape Commission, suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD). In laboratory studies, grapes offered significantly more retinal protection than the much-touted lutein, and prevented blindness.
Mediterranean Grilled Chicken and Grape Skewers
These quick-to-fix skewers can also serve as appetizers.
Makes 4 entrée servings
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, fresh minced
- 1/2 teaspoon red chili flakes, crushed
- 1 tablespoon oregano, fresh minced
- 1 tablespoon rosemary, fresh minced
- 1 teaspoon lemon zest
- 1 pound chicken breast, boneless and skinless
- 1 3/4 cups California green seedless grapes, picked from stem and rinsed
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, fresh
- In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
Cut chicken into 3/4-inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
- Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4 to 24 hours.
- Remove skewers from marinade and let excess oil drip off. Season with salt.
- Grill until chicken is cooked through, about 3 to 5 minutes on each side.
- Arrange on serving platter and drizzle with additional olive oil and lemon juice.
Breakfast-To-Go Grape Smoothie
Jump-start your day with this easy all-in-one drink.
Makes 2 1/3 cups
- 1 1/2 cups frozen California grapes
- 1 banana, sliced
- 1/2 cup vanilla or honey lowfat Greek yogurt
- 1/2 cup grape juice
- 1/4 cup wheat flake cereal
- Combine all ingredients in a blender and blend for 1 minute. Serve immediately.
Grape and Salmon Power Salad
Fresh grapes are just one of the “super” foods in this hearty and heart-healthy salad.
Makes 6 servings
- 3/4 cup pearled barley
- 3 cups firmly packed kale leaves, torn and sliced into ribbons
- 1 cup halved, red or black seedless California grapes
- 8 ounces cold, cooked salmon, skin and bones removed
- 1/2 cup walnuts, lightly toasted, coarsely chopped
- 1/4 cup fresh squeezed lemon juice
- 1 clove garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper
- 1/2 cup extra virgin olive oil
- Cook barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool.
- Tenderize kale by blanching it in boiling water for 2 to 3 seconds or cooking in the microwave for 1 minute. Rinse in cold water to stop cooking, and squeeze dry. Fluff and uncrimp dry kale pieces with your fingers.
- In a medium bowl, mix together barley, kale, grapes, salmon and walnuts.
- To prepare dressing: In small bowl, whisk together lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil.
- Pour onto salad and fold gently to combine. Serve immediately or refrigerate.
Frozen Grape and Banana Skewers with Chocolate Drizzle
These delightful frozen treats are healthy, too.
Makes 4 servings
- 2 firm ripe bananas
- 2 tablespoons orange juice
- 1/2 cup red grapes (about 16)
- 1/2 cup green grapes (about 16)
- 8 10-inch wooden skewers
- 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped
- Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
- Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
- Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
- Using a spoon, drizzle melted chocolate onto fruit skewers.
- Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.
(Family Features) Treat your holiday guests to something special this Christmas. From mouth-watering spritz cookie recipes that will outshine the rest, to delicious hot cocoa boosted with salted caramel and an edible candy spoon on the side, you’ll be the host with the most in no time at all.
Spritz Cookies with a Little Glitz
You know gingerbread and sugar cookie, but do you recall the most impressive cookie of all? Spritz cookies are fast and fun. Use a Wilton Cookie Press to make dozens of delicious, perfectly-shaped uniform cookies quickly. Add a spritz of edible silver or gold Color Mist Food Color Spray to make them shiny and bright.
Santa’s Favorite Spritz Cookie
Indulge Santa’s sweet tooth with decadent chocolate spritz cookie sandwiches filled with a layer of peppermint icing. Take a shortcut by using decorator icing that is already flavored and ready to squeeze, perfect for the time-crunched holidays.
Ho-Ho-Hot Cocoa with a Twist
There’s nothing quite as comforting as a cup of hot cocoa on a cold winter day, but add a dash of salted caramel flavor and you’re in for a real treat. Made with velvety Dark Cocoa Candy Melts candy, steamed milk and a splash of Treatology Salted Caramel flavor, this cocoa offers just the right balance of salty and sweet.
Melt-in-Your-Mouth Sugar Cookie Spoons
The delicious taste of sweet, baked Christmas cookies is captured in the Limited Edition Sugar Cookie Flavor Candy Melts candy and made into edible candy spoons with a microwaveable Spoon-Shaped Silicone Candy Mold.
For more holiday ideas and inspiration, visit wilton.com.
Metallic Spritz Cookies
Makes: 10 dozen cookies
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups (3 sticks) butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon Wilton Pure Vanilla Extract
- 1/2 teaspoon Wilton Imitation Almond Extract
- Silver Color Mist Food Color Spray
- Gold Color Mist Food Color Spray
- Buttercream icing
- Wilton Silver Sugar Pearls
- Wilton Gold Sugar Pearls
- Heat oven to 350 F.
- In medium bowl, combine flour and baking powder.
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts; mix well. Gradually add flour to butter mixture, mixing to make smooth dough. Do not chill.
- Place dough into cookie press using an 8-petal flower disk and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid. You will need two cookies per treat.
- Use silver or gold Color Mist food color spray to spray cookies. Let dry, about 3-5 minutes. Turn cookies over and spray underside. Let dry, about 3-5 minutes.
- Prepare buttercream icing or use pre-made buttercream icing. Use tip 12, cut disposable decorating bag and icing to pipe elongated beads on bottom of one cookie, following cookie shape. Sandwich two cookies together.
- Use tip 4, cut disposable decorating bag and icing to pipe a dot in center of sandwich cookie. Top dot with either silver or gold sugar pearls.
Chocolate Peppermint Spritz Sandwich Cookies
Makes: 4 dozen sandwiches
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup firmly-packed brown sugar
- 1 teaspoon Wilton Pure Vanilla Extract
- 2 eggs
- Wilton Peppermint Decorating Icing
- Heat oven to 350 F.
- In medium bowl, combine flour, cocoa powder, baking soda and salt.
- In large bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Gradually add flour mixture to butter mixture, mixing to make a smooth dough.
- Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid.
- Sandwich cookies together with Peppermint Decorating Icing.
Salted Caramel Hot Chocolate
Makes: 4 cups
- 4 cups milk
- 1 cup Dark Cocoa Candy Melts Candy
- 1/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
- In large saucepan, cook milk on medium heat until hot; remove from heat. Whisk in candy and flavor concentrate. Continue whisking until candy is melted and mixture is smooth. Serve immediately.
Sugar Cookie Candy Spoons
Makes: 24 spoons
- Wilton Sugar Cookie Candy Melts Candy (12-ounce bag)
- Wilton Christmas Candy Spoon Mold
- Wilton 12-inch Disposable Decorating Bags
- Break 12 candy wafers in half and place in cavities of mold. Place mold in microwave and microwave at half power or defrost setting for 1 minute. Gently jiggle and lightly tap mold to smooth melted candy. Continue to microwave and tap at 30-second intervals until smooth and completely melted.
- Alternate melting method: Melt candy in disposable decorating bag according to candy package directions. Snip a small tip off end of bag and gently squeeze bag to fill cavities with melted candy.
- Chill filled mold until candy spoons have hardened, about 10-15 minutes. Place mold on flat surface and gently push on bottom of cavities to release candy.