Gumdrop Fudge

I attended a class last week that featured recipes for Christmas gifts that are simple and delicious. This recipe really fits the bill. It is simple enough to have kids make it, and it tastes great!

Gumdrop Fudge

1 1/2 cups chopped gumdrops

1 1/2 lbs white chocolate candy coating

1 (14 oz) can sweetened condensed milk

1/8 tsp salt

2 tsp vanilla extract

Grease an 8 or 9" square pan with butter and set aside.

Using kitchen shears, chop gumdrops into small pieces. I like to use the shears and cut each one into quarters. Set aside.

In a heavy saucepan, combine candy coating, condensed milk, and salt. Heat over low heat, stirring frequently, until candy coating has melted and mixture is smooth. Do not turn up the heat--it burns easily!

Stir vanilla into fudge. Add gumdrops gradually while stirring to ensure that they don't end up in one big clump.

Pour fudge into prepared buttered pan. Let stand at room temperature until firm, about three hours.

Cranberry Bars

These cranberry bars would make a welcome addition to any Thanksgiving dessert table or Christmas gift. I love the bright red color and the shortbread crust.

Cranberry Bars

3/4 cup butter, cut into cubes

2 cups flour

1/2 tsp salt

1/2 cup sugar

3 cups fresh cranberries

2/3 cup sugar

1/4 cup water

1/4 cup raspberry jam

Zest of 1 lemon

Powdered sugar

Butter a 9" square pan so that it is well-greased. Preheat oven to 350 degrees.

Combine butter, flour, salt, and 1/2 cup sugar in a food processor. Pulse to blend until clumps start to form. If you don't have a food processor, use a pastry blender or cut it together with knives. Press mixture into the bottom of greased pan. Bake for 18-22 minutes or until crust is very lightly golden brown on the edges.

While crust is cooking, combine cranberries, water, and 2/3 cup sugar in a medium saucepan. Cook on medium heat, stirring occasionally, for 8-10 minutes or until all cranberries have burst.

In a separate bowl, combine jam and lemon zest. Pour cranberry mixture through a sieve (to remove skins) into this bowl. Stir to combine. Pour over hot crust and bake for an additional 20 minutes or until mixture begins to "set." Cranberries will set more as they cool.

When cool, cut into squares. Sprinkle powdered sugar on top, if desired, immediately before serving.

Thin Mint Inspired Cupcakes

If you're like me and eat the entire box of Girl Scout Thin Mints in under 48 hours, you're then left for an entire year without any of their minty goodness. These cupcakes are an attempt at re-creating their flavor. My rating: 4 out of 5.

Dark Chocolate Mint Cupcakes

1/2 cup butter
2 oz bittersweet baking chocolate
1/2 cup cocoa
2 large eggs

2 Tbsp vegetable oil
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp cream of tartar
3/4 cup flour
1/2 cup sour cream

4 oz semisweet baking chocolate
1/4 cup + 2 Tbsp heavy cream
1 Tbsp corn syrup

1/2 cup cream
1/2 tsp peppermint extract
1/8 tsp salt
2.5 cups powdered sugar
2 drops green food coloring

Combine butter, 2 oz chocolate, and cocoa in a small saucepan and heat on low, stirring frequently, until butter and chocolate have melted. Remove from heat and let cool until just warm to the touch.

In a large bowl, whisk eggs lightly. Add vegetable oil, sugar, vanilla, salt, baking soda, and cream of tartar. Stir. Add sour cream. Stir. Add flour. Stir just until everything is combined. Don't overmix!

Place cupcake liners in a muffin pan. Fill each cup 3/4 full (recipe yields 12 cupcakes).

Bake at 350 for 18-20 minutes.

Cool cupcakes for 45 minutes before cutting them.

In the meantime, combine 4 oz chocolate, cream, and corn syrup in a small saucepan. Cook until chocolate is melted. Stir well. Refrigerate for one hour or until firm. This will be your frosting.

In a medium bowl, combine remaining cream, peppermint extract and salt. Slowly add powdered sugar. Tint with green food coloring if desired. This will be your filling.

Once cupcakes have cooled, use a sharp knife to cut a square "plug" out of the middle of the cupcake--working from the top. This sounds more difficult than it is. Looking down at the top of the cupcake, cut a deep square and then carefully remove that piece from the cupcake.

Fill the newly-created hole with mint frosting (a Ziploc bag with a hole on the corner works well). Cut off the bottom of the cake plug, and replace the top back on top of the frosting. You shouldn't be able to tell that the cupcake was cut.

Top cupcakes with chocolate ganache frosting.