Tuesday, December 18, 2007

Holiday recipes, Pt 1

Here is a recipe that I've made lots of. This is the easiest thing, because I turned them into Peanut Butter Kiss Cookies. Instead of needing to decorate these cookies, like I do all the rest, I just put chocolate kisses on top. The hardest part is unwrapping all the kisses. I've seen packaged, unwrapped kisses for baking, but I was not able to find them when I bought stuff for the cookies. I'll give you my altered recipe (the real one doesn't use kisses, but has crushed peanuts and melted chocolate on top instead).


Easy Peanut Butter Presses


1 cup sugar
1 egg
1 cup creamy peanut butter
Chocolate kisses (1 for each cookie; about 36)


1. Preheat oven to 350. Combine sugar and egg in bowl. Add peanut butter; mix until blended.
2. Fit cookie press with desired disk and fill with dough. Press dough onto baking pan, 1 inch apart.
3. Bake 12-14 minutes or until cookies are set and light brown. Remove from oven; cool 2 minutes on baking pan. Place unwrapped chocolate kiss on top. Remove to cooling rack; cool completely.


MD's hint: I put them on a plate and let them sit in the freezer for a few minutes for the chocolate to set. Otherwise it gets all melty on the cookie.






**********

This was my first attempt at this kind of fudge. It turned out well. It is very smooth and creamy, but it will melt in your hands quickly. It's best to keep it refrigerated until you need to use it.


Tiger Stripes


1 package (12 ounces) semisweet chocolate chips
3 tablespoons chunky peanut butter, divided
2 white chocolate baking bars (2 ounces each)


1. Line 8x8-inch square pan with foil. Grease lightly.
2. Melt semisweet chocolate with 2 tablespoons peanut butter in small saucepan over low heat; stir well.
3. Pour half of chocolate mixture into prepared pan. Let stand 10 to 15 minutes to cool slightly.
4. Melt white baking bar with remaining 1 tablespoon peanut butter in small saucepan over low heat. Spoon half of white chocolate mixture over dark chocolate mixture. Drop remaining dark and white chocolate mixtures by spoonfuls over mixture in pan.
5. Using small metal spatula or knife, pull through the chocolates to create tiger stripes.
6. Freeze about 1 hour or until firm. remove from pan; peel off foil. Cut into 36 pieces. refrigerate until ready to serve.




**********

This yummy sweet bread is easy to decorate and use for a small hostess gift. I will also make the variation, but I haven't done it yet so I don't have pictures. But I'll put the variation at the bottom of the recipe.

Double Chocolate Swirl Bread

Bread
1/2 cup sliced almonds, coarsely chopped
1/2 cup white chocolate morsels, chopped
2 packages (11 ounces each) refrigerated French bread dough
1 egg
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated, divided

Chocolate Drizzle
1/2 cup white or semi-sweet chocolate morsels
1 teaspoon vegetable oil
Additional sliced almonds or chocolate morsels (optional)

1. Preheat oven to 375. For bread, lightly spray a mini-loaf pan with nonstick cooking spray. Coarsely shop almonds and white chocolate morsels; place in bowl.
2. Unroll on package of the bread dough on lightly floured surface; do not stretch. Lightly beat egg white and water in small bowl; brush dough with a portion of the egg white mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with rolling pin, pressing mixture into dough.
3. Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal. Brush dough lightly with a portion of the egg white mixture. Grate remaining chocolate morsels over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
4. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
5. For chocolate drizzle, place chocolate morsels and oil in small microwavable bowl, microwave, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle over loaves; sprinkle with additional almonds or chocolate morsels, if desired.

Variation: White Chocolate Cherry Swirl Bread: Substitute 1/2 cup chopped maraschino cherries for the grated semi-sweet chocolate morsels; proceed as recipe directs. Drizzle finished loaves as directed in Step 5; garnish with halved maraschino cherries and sliced almonds.

4 comments:

Mommy Brain said...

I may just have to try that peanut butter cookie recipe. Because 1. it looks delicious, 2. it looks easy, and 3. I actually have all of the ingredients in my house!

PS - Do you have a Pampered Chef website?

Shannon said...

I use that pb recipe, too! With the chocolate kiss! I don't have a press though. Yours are definitely cuter.

We cll them peanut butter blossoms.

Kelsey said...

Ah, those peanut butter cookies w/ kisses were my favorite before Harper's allergy. I miss those as much as the buckeyes!!!

kristi said...

Ummm....can I come over??