1. Baklava* – Greek pastry (diamond, gold, crispy)
2. Truffles (round, chocolate, smooth) 3. Fudge (square, chocolate, smooth) 4. Mint Brownies* (square, chocolate & green, brownie) 5. Russian Tea Cakes* (round, white, cookie) 6. Star Cookies* (stars, gold & chocolate, cookie) 7. Cherry Delights (square, chocolate & red, smooth) *Requires oven. What I plan to make later: Chocolate Dipped Strawberries (fresh day-of, triangle, chocolate, red & green) Sugar Cookies (with kids, multi-shapes & colors, cookie) Almond Brittle (with family Christmas Eve, tradition, hard) Steps: 1. Turn on the Christmas music. Take out all ingredients, utensils and supplies. 2. Preheat oven & assemble Baklava. Bake 1 hour. While baking: 3. Start truffles and start 1st freeze. 4. Make fudge. Set aside. 5. Assemble brownie mix in pan. 6. Heat honey drizzle. 7. Replace Baklava in oven with brownie mix and cut and drizzle Baklava. 8. Assemble Russian Tea Cakes and put in fridge to chill. 9. Assemble Star Cookie ingredients & fill 2 cookie sheets. 10. Remove brownie mix from oven and put in 1st two trays of cookies. 11. Set brownies aside to cool. Assemble 2 more trays of cookies. 12. Replace 1st cookies with 2nd and star 1st. Set aside. 13. Continue rotations until Star and Russian Tea Cakes are baked. 14. Make 2 types of frosting for brownies. Apply. 15. Roll frozen truffles and return to freezer. 16. Assemble Cherry Delights. 17. Cut fudge. 18. Place cooled star cookies into freezer for 1 minute to firm the stars (for stacking). 19. Put all cookies into clean empty ice cream buckets or similar airtight containers. 20. Apply 2nd layer frosting to brownies and put in fridge for 10 minutes. 21. Melt truffle chocolate and roll truffles. Retain at room temp now until served. 22. Cut brownies. 23. Make your 1st combo tray and set it somewhere you can see it! 24. Celebrate your achievement as you clean up the kitchen. Baklava Preheat oven to 300. Grease 9x13” pan. Combine: 16 ounces chopped walnuts ½ cup sugar 1 teaspoon cinnamon Cut in ½ (to create 8x12” sheets) 1 package phyllo dough Cover as directed on package. Layer one at a time: 5 individual sheets of phyllo into pan Brushing each with butter from 1 cup melted butter Evenly sprinkle with ¼ of the sugar and nut mix. Repeat 4x, ending with a layer of buttered phyllo. Cut diagonally (to create diamonds) ½ way through with sharp knife. Bake 1-1/4 hours. Immediately drizzles with 1 cup melted honey Cool and finish cutting diamonds through to the bottom. Store at room temperature up to 3 weeks. Optional: Drizzle with melted chocolate chips. Truffles Combine and microwave for one minute: 12 ounces semi sweet chocolate chips 1 cup cream (heavy/whipping cream) 2 Tablespoons butter Stir until melted. Freeze 1 hour. Roll into balls. Freeze 1 hour. Roll balls into unsweetened cocoa powder, powdered sugar, chocolate shot or melted chocolate chips. Blue Ribbon Fudge Combine in saucepan and bring to boil: 12 ounces evaporated milk 4-1/2 cups sugar Boil 9 minutes, stirring constantly. All at once add: 6 cups chocolate chips (3 pkgs) 8 ounces marshmallow cream 1 cup butter, room temp (heat in micro 10 seconds) Optional: 4 cups chopped nuts Pour into 9x13” pan. Set aside to cool. Cut later. Peppermint Brownies Brownie Layer Your favorite boxed mix, replacing the vanilla with peppermint extract OR Stir just until blended: 1 cup shortening 4 eggs 1 cup flour ½ teaspoon salt 2 cups sugar ¾ cup cocoa 1 teaspoon peppermint extract Bake in greased 9x13” pan in preheated 350F oven for 30 minutes (or until toothpick inserted near center comes out clean). Middle Layer Beat until creamy: 2 cups powdered sugar ½ cup softened butter 1 tablespoon water 1 teaspoon peppermint extract 3 drops green food coloring Layer onto cooled brownies. Top Layer Melt together: 1 cup semi-sweet chocolate chips 8 tablespoons butter 1 teaspoon peppermint extract Stir until smooth. Spread over green layer. Combine with mixer: 1 cup butter, room temp (micro 10 seconds) ½ cup powdered sugar 1 teaspoon vanilla In separate bowl combine: 2-1/2 cups flour ¼ teaspoon salt ¾ cup finely chopped walnuts Combine and chill for 30 minutes. Roll into 1” balls. Bake on ungreased cookie sheet, very close together But not touching, at 365 for 8-12 minutes. Immediately upon removal from oven, while still warm, roll in powdered sugar. Star Cookies Combine and beat with mixer: 1 cup butter, room temp (micro 10 seconds) 1 cup peanut butter 1 cup brown sugar 1 cup white sugar 2 eggs ¼ cup milk 1 teaspoon vanilla In separate bowl combine: 3-1/2 cups flour 2 teaspoons soda ½ teaspoon salt Add to sugar ingredients and combine with mixer until smooth. Shape into balls. Roll in white sugar and bake at 325 for 6-8 minutes. Remove from oven and press immediately with Chocolate stars Cool on racks. Chill in freezer for 2 minutes before stacking (to firm the chocolate stars). Cherry Delights Melt in microwave 1 minute: 1 cup chocolate chips ½ cup peanut butter Stir to blend then spread in 8 or 9" square. Combine in saucepan: 1 cup sugar 2 Tablespoons butter 1/3 cup cream Boil on high heat for about 5 minutes, stirring occasionally. Remove from heat and immediately stir in 1 cup mini marshmallows 1 cup cherry chips Stir until melted and smooth. Pat evenly over chocolate layer. Drizzle with ½ cup chocolate chips, melted Chill in refrigerator until set. Cut into 1" squares. Grocery List Small amounts: Salt, baking soda, green food coloring, cinnamon, peppermint & vanilla extracts Sugars: 11 cups white 1 cup brown 1.5 cups powdered Brownie Mix OR Shortening: 1 cup Eggs: 2-6 Marshmallow Cream Mini Marshmallows Chocolate stars: 1 bag Honey: 1 cup Peanut Butter: 1.5 cups Flour: 7 cups Baking chips: 12 cups (6 12 oz. bags) chocolate 1 cup cherry Unsweetened cocoa: ¾ cup Walnuts, chopped: 1.5 pounds Butter: 7 cups Milks: 12 ounces evaporated 1.33 cups heavy cream ¼ cup milk Frozen Phyllo Dough: 1 box Christmas Petit Four Cups Gallon ziptop bags Plastic Wrap Disposable Christmas Plates Comments are closed.
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