Hot Chocolate on a Stick

½ cup heavy cream

14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups (18 oz) semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup (4 oz) unsweetened baking chocolate
wooden sticks

Line an 8" x 8" pan with parchment paper. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. At this point you could ddd a few drops of flavoring oil (such as hazelnut, coffee, or vanilla). Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly harden.

Run a knife around the edge of the pan and turn out onto a clean cutting surface. Slice into 1 ¼" cubes (or size desired for serving). Heat a knife in hot water and wipe dry before each cut, for smoothest cuts. Stick a wooden stick into the center of each block. Roll in cocoa or crushed peppermint candy, if desired. Wrap in waxed paper, parchment, or plastic wrap to store.  (I'm storing mine in a tupperware in the freezer, with layers separated by waxed paper)  These will keep at room temperature 3-4 days, in the fridge about 10 days, in the freezer up to 30 days.





To serve, swirl in a mug of very warm (hot) milk.
Yield: about 3 dozen blocks.

Cookie Dough Truffles

Cookie Dough Truffles
From Annie's Eats

8 tbsp. unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

Shape the chilled cookie dough mixture into 1 inch balls. Place on a wax paper-lined baking sheet and freeze for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.) Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.

Store in the refrigerator and serve cold. These can also be frozen for longer storage. Makes about 5 dozen.

Sugar Cubes - Tutorial

I've made these little sugar cubes for a few different "fancy parties" etc that I have attended, and they always get rave reviews! This "recipe" is from my mom, and maybe she got it from her mom? Anyway, I know she had these at her wedding, they are really cute, and soooo easy to make. Great for weddings, baby showers, wedding showers, Christmas parties, Ladies teas etc. Follow the pictures for instructions, and WOW them at your next event!!

This is what you need. Sugar cubes (in my area, this box was 1.99), Cake Mate Decors little flowers (you won't use the green or white flowers in the bottle...they blend in too well), a drop of green food colouring, a spoonful of icing sugar (powdered sugar in the US), and a teeny bit of water.

I was having serious issues with my camera/the flash/the not flash, and the batteries dying - so these pics are pretty terrible, so sorry. I tried 10 times and I couldn't get the lighting right:-/

Add the water to the icing sugar. You are looking for a glue-like consistency. If it's too thick, add more water, if it's too thin, add more icing sugar. With the toothpick, put a small dab of the "glue" on the center of the sugar cube. Stick a little flower to it. Repeat x100 until all the sugar cubes have flowers on them!

Then add a drop of green colour to the icing sugar "glue". Take the toothpick and make little lines coming off each side of the flower, to look like leaves. Repeat x100 until all the flowers have leaves. Allow to dry for awhile before serving them.

All done, and in a little sugar bowl! Aren't they cute!!

Cranberry Hootycreeks

From: Michele Force

Layer the following in a quart-size jar:
5/8 C flour
1/2 C rolled oats
1/2 C flour (yes, another layer of flour)
1/2 t baking soda
1/2 t salt
1/3 C brown sugar
1/3 C white sugar
1/2 C dried cranberries
1/2 C white chocolate chips
1/2 C chopped pecans

Print these instructions on the tag:
In a large bowl, cream together:
1/2 C butter
1 egg
1 t vanilla
Beat with a mixer until the mixture is fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop small rounded balls onto a greased cookie sheet, and bake at 350 degrees for 8-10 minutes or until edges start to brown. Makes approximately 24 medium sized cookies.

Simply Sensational Truffles

From: Kraft

2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened

Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.

Shape into 36 balls, place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.

DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.

Fudge

1 pkg (8 squares) Baker's semi-sweet chocolate
1 can sweetened condensed milk
2 t vanilla

Line 8x8 pan with foil, ends extending over sides.

Microwave chocolate and milk on HIGH 2 to 3 min until chocolate is almost melted, stir after 2 min.

Stir until chocolate is melted and blend in vanilla. Stir in extras if desired.

EXTRAS - save some for 'topping'
37 mini oreo cookies
1 C peanuts
2 C mini marshmellows
1/2 C peanut butter drop in fudge in teaspoons and cut through for marble effect.

Spread into pan, top with toppers. Refrigerate 2 hrs or until firm. Cut into 25 squares, using toppers as a guide.

Edible Playdoh

Mix together equal parts of:
powdered milk
honey
peanut butter
*a little flour to help the consistancy.