Fudge Ecstasies

The name says it all.  For this batch, I used chocolate krispies in place of the nuts, to be more kid-friendly.

12 ounces (2 cups) semisweet chocolate pieces

2 ounces unsweetened chocolate, chopped

2 Tbsp butter or margarine

2 eggs

2/3 cup sugar

1/4 cup flour

1 tsp vanilla

1/4 tsp baking powder

1 cup chopped nuts (or krispies)

Grease a cookie sheet; set aside. 

In heavy saucepan, heat 1 cup of the  chocolate pieces, the unsweetened chocolate, and butter till melted, stirring constantly.

Add the eggs, sugar, flour, vanilla, and baking powder.  Beat till combined, scraping sides of pan occasionally.  Stir in remaining 1 cup chocolate pieces and nuts (or krispies).  Drop dough by rounded teaspoons 2 inches apart on the prepared cookie sheet. 

Bake in a 350 F oven (180 C) for 8 to 10 minutes, or till edges are firm and surfaces are dull and crackled. Transfer cookies to a wire rack and let cool.

Oatmeal-Chocolate Chip Cookies

These cookies make a frequent appearance at our weekly Family Home Evenings on Monday nights.  I always use wholewheat flour in this recipe and that, combined with the oats, makes these crispy, delicious morsels perfect for dunking in ice cold milk.

1 cup butter or margarine

1/5 cups sugar

1 tsp baking powder

1/2 tsp. baking soda

1 egg

1 tsp. vanilla

1-1/4 cups wholewheat flour

1-1/2 cups oats

6-oz semisweet chocolate pieces

In large mixing bowl, beat butter (or margarine) on medium to high speed for 30 seconds.  Add the sugar, baking powder, and baking soda.  Beat till combined, scraping sides of bowl occasionally.  Beat in egg and vanilla till combined.  Then mix in flour.  Stir in oats and chocolate pieces.

Drop dough by rounded teaspoons about 3 inches apart on an ungreased cookie sheet.   Bake in a 375 F (190 C) oven for 8 to 10 minutes or till edges are firm.  Transfer cookies to a wire rack and let cool.  Makes about 48 cookies.

Peanut Butter Fudge Truffles

¼ C. unsalted butter
⅓ C. peanut butter
2 tsp. vanilla extract
1 ½ - 1 ¾ C. powdered sugar
8 oz. plain chocolate, melted

Line baking sheet with wax paper. In small saucepan, heat butter and peanut butter over medium-low heat until melted and smooth. Stir in vanilla.

Stir in powdered sugar to make firm but moist mixture.

Roll into 1-inch balls. Set aside until ready to dip or sprinkle with cocoa.

Drop balls one at a time into melted chocolate; lift out with a fork and place on baking sheet lined with wax paper. When finished, drizzle with any remaining chocolate. Refrigerate at least 15 minutes before serving. Truffles can be refrigerated for up to 1 month or frozen for up to 2 months. Makes about 18.

Oreo Truffles

The tasty little bites are a family favourite during the Christmas season.

Ingredients:
1 pkg. (4 rows) Oreo cookies
1 three-oz. pkg. cream cheese (200g soft cheese)
chocolate almond bark (in UK use "plain choc. flavoured cake covering")

Crush cookies using a food processor or mini-chopper; pour into medium sized mixing bowl.  Add cream cheese to crushed cookies and blend well using an electric mixer till combined.

Scoop cookie/cream cheese mixture into 1-inch balls and place on a baking tray lined with wax paper.  Chill one hour or more.

Melt almond bark (plain choc.) in double boiler over low heat.  Roll balls in melted chocolate until thoroughly coated, then place back onto wax paper to cool.  Decorate with drizzles of white chocolate, if desired.  Can be refrigerated in an air-tight container up to 1 month; frozen up to 2 months.

Candy Cane Cookies

The peppermint extract really adds a fun flavour to these simple cookies.  Perfect for your holiday cookie tray!

Ingredients:

3/4 cup butter, softened

3/4 cup sugar

1 egg

1/2 tsp. vanilla

1/2 tsp. pepperminte extract (flavouring)

2 cups flour

1/2 tsp. salt

1/4 tsp. baking powder

1 tsp. red food colouring

Cream butter and sugar; beat in egg, vanilla and peppermint.  In separate mixing bowl, combine flour, salt and baking powder.  Stir into creamed mixture.  Divide dough in half.  Blend food colouring into one portion.  Cover and chill all dough about 30 minutes (this is important because it makes the dough easier to manipulate).

Divide each dough into 30 balls; keep 1/2 of each dough chilled till ready to use.

Roll each ball into ropes; for each cane, pinch together a red and a white rope end; twist ropes together.  Form into candy cane shape and place on an ungreased cookie sheet.  Bake at 375 F (190 C) for about 10 minutes.

Pie Crust Cookies

Pie crust cookies are a great way to occupy your kids in the kitchen while you are doing your baking. They are also a good way to use up left-over pie crust.

First, roll out pie crust to desired thickness. Coat with a milky eggwash.

Cut out shapes using your chosen cookie-cutter.

Sprinkle with cinnamon-sugar.

Then bake at 400 F (200 C) for 5-8 minutes or till crisp and golden.