I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these Continue reading
I can’t believe Easter is almost here! If you haven’t had a chance to make any Easter treats yet, here’s a really easy recipe you can put together quickly–and no baking required! It’s so fun and colorful, too. I based this Easter Egg Bark on my Candy Corn Bark recipe I had posted a few years ago. It’s really yummy, packed with those super-good Cadbury candy-coated mini milk chocolate eggs and Easter M&M’s, along with a colorful dash of sprinkles! Continue reading
I like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂
WHITE CHOCOLATE PEPPERMINT SCONES by NancyC
- 2 1/4 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/2 cup crushed candy canes or peppermint candies
- 1 cup white chocolate chips
- 2/3 cup plain or vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 2 Tablespoons Half & Half
- 1/4 teaspoon peppermint extract
- 2 Tablespoons crushed candy canes for sprinkling on top
- Optional: 1/2 Tablespoon coarse sugar for sprinkling on top
Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.
In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.
In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).
Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.
Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.
To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.
Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?
Wishing you a blessed and joyful Christmas!
Linked to Fiesta Friday.
When I think of autumn flavors, cinnamon is one of the first to come to mind for me. I use cinnamon in quick breads, muffins, cakes, all kinds of treats…and I guess that’s why this Cinnamon Bun Caramel Corn stood out to me. I found it in my review copy of Sally’s Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix. Written by Sally McKenney, the blogger behind Sally’s Baking Addiction, this book has over 75 recipes for wonderful homemade sweets and colorful photos of them that show how irresistible they are.
Just to give you an idea of what you’ll find in this cookbook, here are some recipes that were calling out to me:
- Southern-Style Pecan Pralines
- Chocolate-Dipped Cocoa Marshmallows
- Chocolate Chip Cookie Bark
- Mint Truffles
- Chocolate Sea-Salt Caramels
- Salted English Toffee
- Overloaded Cinnamon Spice Brittle
- Pretzel M&M’s Puppy Chow
- Birthday Cake Fudge
- Crazy Candy Deep-Dish Cookie Cake
So you get the idea…so many yummy things to try!
And as I mentioned, because cinnamon has been on my mind with the arrival of fall, I had to try the Cinnamon Bun Caramel Corn. Inspired by a caramel sticky bun drizzled with vanilla glaze, this caramel corn has a yummy, slightly cinnamony caramel coating and it’s drizzled with melted white chocolate–a combination that’s hard to resist! Here’s the recipe if you want to try it…
CINNAMON BUN CARAMEL CORN from Sally’s Candy Addiction
Makes 7 cups
- 7 cups air-popped popcorn
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 ounces white chocolate, coarsely chopped (I used 1 cup of white chocolate chips)
- Preheat oven to 200˚F. Line 2 large baking sheets with parchment paper or silicone baking mats. Spread the popcorn evenly onto the baking sheets. Set aside.
- Combine the brown sugar, corn syrup, butter, and salt in a 3-quart heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Next, bring to a boil while stirring occasionally. allow to boil for 5 minutes without stirring. Remove from the heat and quickly stir in the baking soda. The caramel will immediately foam and bubble. Give it a quick stir, then stir in the vanilla and cinnamon. Pour the caramel over the popcorn and toss gently until all of the kernels are coated.
- Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pans, then break apart large clusters if desired. Melt the white chocolate,* being careful not to overheat it. Once melted, immediately drizzle over the caramel corn and allow to cool.
Once cooled, store in an airtight container at room temperature in a cool, dry place for up to 2 weeks.
*To melt chocolate in the microwave: Place the chopped chocolate in a microwave-safe bowl and place the bowl in the microwave. Heat on 50 percent power in 15- to 20-second increments, stirring the chocolate between each increment (It took about 90 seconds for me to melt my 1 cup of vanilla chips). Also, Sally advises: When microwaving, you don’t need to completely melt the chocolate before removing it from the microwave, because the warmed chocolate will continue to melt as you stir it. Always stop early to be safe.
You do have to work fast once the caramel is finished cooking–pour it over the popped corn right after you mix in the baking soda, cinnamon, and vanilla; if you don’t work fast, the caramel will start thickening as it cools and won’t be as pourable–and your caramel corn won’t be coated quite so evenly.
Caramel Corn is one of my favorite sweets and I really liked how this recipe tasted. Are you a fan of caramel corn too?
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I’m a big fan of sweet-and-salty flavor combinations! So of course I love chocolate covered pretzels! I like dipping them in white and dark or milk chocolate, then coating with a variety of holiday sprinkles or crushed candy canes. Since these are only half-dipped, they’re easy to handle and quick to make. They make a great snack or homemade gift for the holidays!
CHRISTMASY CHOCOLATE DIPPED PRETZELS by NancyCreative
Makes about 47 white chocolate and 47 semi-sweet chocolate dipped pretzels
- 1 (4-ounce) bar semi-sweet baking chocolate, chopped (or use a milk chocolate baking bar)
- 1 (4-ounce) bar white baking chocolate, chopped
- optional: 1/2 teaspoon coconut oil mixed into each small bowl of melted chocolate to make it smoother for dipping (stir in the coconut oil after the chocolate is all melted!)
- 94 small pretzel twists
- Different kinds of holiday sprinkles put in very small bowls or tea cups, for coating the chocolate (I used crushed candy canes as one of the coatings)
Place the two kinds of chocolate in separate small microwaveable bowls, breaking each bar into 4 pieces. Heat each bowl at 30-second intervals on medium, stirring after each time, until the chocolate has melted, about 1 1/2 to 2 minutes (melt one bowl of chocolate at a time, and when you use up the first bowl, melt your second bowl). If desired, stir in 1/2 teaspoon coconut oil into each bowl of melted chocolate (stir in after chocolate is all melted) to make it even smoother for dipping.
Dip each pretzel twist into the white or semi-sweet chocolate, and shake off any excess chocolate. Then dip in one of the sprinkle toppings or the crushed candy cane topping. Place on parchment paper or waxed paper until chocolate sets.
These are really super-easy to make and they’re a fun snack for Christmas! What fun and easy treats have you been making this holiday season?