Peppermint Patties

Just like a York Peppermint Patty!

These were actually easier to make then I thought they would be and really didn't take that long either, maybe an hour and that's with the freezer time. The dough comes together really fast then you just have to make into balls , flatten and put in the freezer. As soon as I filled on baking sheet I put into the freezer and started to fill another sheet. I filled three. Then while they are in the freezer I brought the water for the double broiler to a simmer and melted the chocolate, then took out each baking sheet one at time to coat. It was an easy and fast process. The recipe says it makes 32, but I got at least 50!! The only thing I did wrong is I used mint extract as I couldn't find peppermint at the store but they were still really good and I know even better if the correct extract is used :)

Peppermint Patties

• 1 can of condensed milk


• 5 1/2 cups powdered sugar, sifted


• 1 Tbsp peppermint extract


• 3 cups semisweet chocolate chips


• 3 Tbsp shortening

Directions:

Add condensed milk , 2 cups pf powdered sugar, and peppermint extract to a large mixing bowl. Mix on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar a half cup at a time, until the dough is pliable like firm modeling clay.

Roll 3/4" balls of dough between palms of the hands. Press each ball down slowly and set the flattened disk on a flat cutting board or plate (or baking sheet covered with parchment paper). Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

You can do this two ways in the microwave or on the stove. For the microwave, place chocolate chips in a microwavable bowl and melt chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. For the stove (which I prefer), place chocolate chips in a glass bowl and place over pan with simmering water careful that the water does NOT touch the bottom of the bowl, stir occasionally until chocolate is melted. Stir in shortening to thin the chocolate.

Remove patties from the freezer. Place a patty on the tongs of a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper. Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch. Enjoy!

Two Weeks in the Making

So I'm a little behind with this post but better late then never right? I've dipped cherries in chocolate before but never have I made REAL chocolate covered cherries (like the Cordial ones)...until now! I made these for Christmas and gave them as gifts! They actually are easier then I thought to make, the only downfall is your suppose to let them set for 1 to 2 weeks before eating to ensure the center sugar dough turns to that yummy sugary liquid. It's kind of like torture having them taunt you for 2 weeks. But I ended up putting mine away in the pantry so they were out of sight out of mind ;) Of course I had to taste test one shortly after I made it before the center liquefied and even though they are still good, they are not the same and so much worth the wait!



Chocolate Covered Cherries

• 3 10-oz jars maraschino cherries with stems
• 3 Tbsp butter softened
• 3 Tbsp light colored corn syrup
• 2 cups powdered sugar
• 1 pound chocolate melting candy, cut up in pieces

Directions:

Let cherries stand on paper towels for 2 hours to drain thoroughly. Line a baking sheet with waxed paper; set aside.

sugar dough ball

In a medium bowl combine butter and corn syrup; stir in powdered sugar. Knead mixture until smooth, chill if too soft to handle. Wrap about 1/2 teaspoon powdered sugar mixture around each cherry. Place wrapped cherries, stem sides up on the prepared baking sheets. Chill for 1 to 4 hours or until firm.

In a heavy saucepan melt chocolate candy over low heat (I melted mine in a double broiler), stirring constantly until smooth. Line another baking sheet with waxed paper. Holding wrapped cherries by stems, dip one at a time into melted chocolate. If necessary, spoon chocolate over cherries to cover. Be sure to completely seal cherries in chocolate to prevent juice from leaking. Let excess chocolate drip off. Place chocolate covered cherries, stem side up, on the prepared baking sheet. let cherries stand until coating is set. To allow the powdered sugar mixture around the cherries to liquefy, store in a tightly covered container, in a cool, dry place for 1-2 weeks before serving.

The recipes says it makes 60 but I actually got 80 out of the batch! And after I gave the majority of them away I was sad I didn't keep more for myself because they are very comparable to the ones you buy at the store.

They taste just like the real thing! SUCCESS!!

Turtle Mania

I love making homemade treats especially during the Holiday season. Last year I didn't have a recipe for making my own turtles so I just winged it and they turned out great! This year I made them again but came across a recipe for them in one of the cookbooks I have from my mom's hometown. I have included both recipes, the recipe from the cookbook is Option A and the one I made up is Option B.

Option A:

Ingredients

• 1 lb caramels
• 2 Tbsp water
• 3/4 lb pecans
• 1 (16 oz) pkg chocolate chips

Unwrap all those caramels from the wrappers. Melt caramels in water. I melted mine over the stove, you could also use the microwave.

Arrange pecans in 36 groups of 4 about 2 inches apart on a baking sheet.

Put 1 teaspoon caramel mixture on each group of caramels.

Melt chocolate in microwave or in double broiler on stove. Place 1 teaspoon melted chocolate on each turtle.

And you have turtles!


Option B: My Own Recipe

Ingredients

• 1 bag caramels
• 1 bag pecans
• 1 pkg Chocolate Almond Bark Preheat oven to about 300 degrees. Unwrap caramels, place on a baking sheet about 2 inches apart. Bake until caramels are just melted but not bubbly. Be careful not to melt too much or they will expand too much and be too thin.
  
  
  Take out of oven and place 4 pecans in each caramel piece while hot. Cool until caramels have firmed up.
  
  Melt 3-4 squares of chocolate almond bark in microwave for 30 second intervals until almost all the melted then keep stirring chocolate until fully melted and smooth. Either dip tops of caramels/pecans in the chocolate or spoon chocolate over each piece; let cool and harden.

**I prefer Option B as I think by adding the water to the caramel makes them a little more sticky and harder to handle but both ways are delicious!