I brought this assortment of sweets, alongside another tray of sponge candy and toffee to our family Christmas celebrations. Everything turned about perfect and was a big hit. Among the new recipes were...Eggnog Fudge, Peanut Butter & Chocolate Fudge, Chocolate Truffle Cookies, and Russian Tea Cake Cookies. The red and green striped cookies are Peppermint Shortbread Cookies, which have already been posted.
Peanut Butter & Chocolate Fudge Recipe from Joy the Baker
This fudge was incredible! You cannot go wrong with a chocolate and peanut butter combination. I knew this year I wanted to switch things up a bit from the same old chocolate fudge. I decided on a chocolate and peanut butter version, but I could not come across a recipe that I liked. So instead I took part of the recipe from these rice krispy bars that we like so much, and just went with the top fudge part in a 8 inch square pan.
Peanut Butter Fudge
1 cup butter
1 cup peanut butter
1 teaspoon vanilla
4 cups powdered sugar
Microwave butter and peanut butter for 2 minutes on high (be careful to not let it overflow). Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine until smooth. Pour into an 8 inch square pan lined with foil and spread evenly.
Easy Chocolate Fudge
2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Working quickly because the fudge sets fast, pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into 1-inch pieces or smaller and give to your friends. *I removed it from the fridge and brought it back to room temperature before cutting to make it easier to cut. Then I placed the pieces in an airtight container and put them back in the fridge, because we like to eat them cold.
Russian Tea Cakes from Betty Crocker
These cookies have always been a favorite of mine. They are so easy to make, and not overly sweet. I always like adding them to a holiday cookie platter because they bring a variety apart from so much chocolate already usually presented.
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup chopped walnuts
1/4 teaspoon salt
Additional Powdered sugar for rolling
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on cookie sheet lined with parchment paper.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll slightly warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again once completely cooled.
Eggnog Fudge Recipe from Brown Eyed Baker
This fudge is rich, and creamy and tastes just like eggnog. I was surprised at how popular this little treat was among everyone! I will definitely be making this one again next year!
2 cups granulated sugar
1/2 cup unsalted butter
3/4 cup eggnog
Pinch of salt
10 1/2 ounces white chocolate, chopped
1/2 teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract
1. Line an 8-inch square pan with tinfoil and let it hang over the side; set aside.
2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top (I chose not to do this). Let stand at room temperature until cooled, then refrigerate overnight until firm.
4. When completely cool, cut into squares. Store in a covered container in the refrigerator.
Chocolate Truffle Cookie Recipe from What's Megan Making
These literally taste like a truffle in cookie form, and let me tell you...these are amazing! These cookies were super popular this year, and definitely became a new favorite of mine right away!
1 1/4 cups butter, room temperature
2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 cup sour cream
1 tsp vanilla extract
2 1/4 cups all purpose flour
2 cups regular milk chocolate chips
approx. 1/3 cup cocoa powder (for rolling)
approx. 2/3 cup confectioners’ sugar (for rolling)
1.Preheat oven to 325F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar. Sift in cocoa powder and salt, and mix well. Beat in sour cream and vanilla extract. With the mixer on low, blend in flour. Stir in chocolate chips.
3. Shape the dough into 1-inch balls and roll in the cocoa powder and place on baking sheet. (If the dough is hard to handle, refrigerate the dough for 30-60 minutes before shaping the cookies.) Bake for 10 minutes or until cookies are just barely set. Let cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
4. When cookies have reached room temperature, after about 30-45 minutes, roll in powdered sugar until completely coated. Store in an airtight container.
5. Recipe yields about 4 1/2 dozen cookies.
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