Children’s Christmas Party

Leo (in red) and Mateo holding the White Chocolate Cherry cookies

Today is the 17th of December, in the year of our Lord, 2011. My friend Valencia had emailed me about having her child come for a sleep over a few weeks ago. Spane then came to me and asked if his other friend could sleep over. Then Spane and Noelle started practicing Rudolf the Red Nosed Reindeer at the park, and the idea sparked in my head to have a kid’s Christmas party.

So, today we’re baking and making candy. I’m writing down the recipes on cards that I’ll give to the children so we won’t have to do anything with the computer except take pictures.

Here’s what we’re going to make:

Before we get cooking, here’s a little entertainment for you. Presenting Mr. Leo, Mr. Spane, and Miss Noelle doing their rendition of Rudolf the Red Nosed Reindeer. Amber and I are backup singers (seriously, we’re off camera).


Now that you’ve had a little Christmas cheer, let’s start cooking!

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Peppermint and Cappuccino Fudge

Peppermint Fudge

Ingredients

  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1/4 cup butter
  • 2 cups mini marshmallows, loosely packed
  • 1 bag (12 oz) white chocolate chips
  • 1 teaspoon Peppermint extract
  • 1/4 cup chopped peppermint candy

Instructions

  1. Have ready a 9×12 inch pan lined with parchment paper.
  2. In a thick bottomed saucepan, over medium heat, put the butter, peppermint extract and condensed milk. Stir constantly whilst until the butter is completely incorporated.
  3. Take the pan off the flame. Put the marshmallows in, and stir.
  4. Put the pan back on the flame, and stir constantly until all the marshmallows have melted. You should not have any streaks of white.
  5. Remove the pan from the flame. Add the chips to the pan, slowly, stirring all the while.
  6. Lower the flame and put the pan back on the flame. Stir briskly until all the chocolate is melted and there are no white streaks.
  7. Immediately take the pan off the pan and add the candy, stirring constantly.
  8. Pour the lot into the prepared pan.
  9. Allow to cool over night. It may seem as if it is not setting, but it will set over night.
  10. Using the sides of the parchment paper, remove the candy from the pan. Carefully peel the parchment paper from the sides and bottom, but leave the block on the paper – it’s just easier to cut it that way.
  11. Cut into squares and arrange on a nice serving dish.

Variations

You can add green or pink coloring to color your fudge if desired.

To make the Fruity Fudge, omit the peppermint extract, and peppermint candy. Add candied fruit peel (the kind you would put in fruitcake) instead of the peppermint candy.

Preparation time: 1 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (General)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Cappuccino Fudge

Ingredients

  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1/4 cup butter
  • 2 cups mini marshmallows, loosely packed
  • 1 bag (12 oz) chocolate chips
  • 1 teaspoon instant coffee
  • 1 teaspoon pure almond extract

Instructions

  1. Have ready a 9×12 inch pan lined with parchment paper.
  2. In a thick bottomed saucepan, over medium heat, put the butter, coffee and almond extract and condensed milk. Stir constantly whilst until the butter is completely incorporated.
  3. Take the pan off the flame. Put the marshmallows in, and stir.
  4. Put the pan back on the flame, and stir constantly until all the marshmallows have melted. You should not have any streaks of white.
  5. Remove the pan from the flame. Add the chips to the pan, slowly, stirring all the while.
  6. Lower the flame and put the pan back on the flame. Stir briskly until all the chocolate is melted and there are no white streaks.
  7. Pour the lot into the prepared pan.
  8. Allow to cool at least two hours.
  9. Using the sides of the parchment paper, remove the candy from the pan. Carefully peel the parchment paper from the sides and bottom, but leave the block on the paper – it’s just easier to cut it that way.
  10. Cut into squares and arrange on a nice serving dish.

Variations

You can omit the coffee or almond extract for a plain fudge. You can also add nuts if desired.

Preparation time: 1 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (General)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.


Mis En Place for White Chocolate Cherry Cookies

White Chocolate Almond Cherry Cookies

Ingredients

  • 1 cup Butter; softened
  • 3/4 cup Granulated sugar
  • 3/4 cup brown sugar; firmly packed
  • 2 Eggs
  • 1 teaspoon Pure Vanilla extract
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking Powder
  • 1 package white chocolate chips
  • 1 1/2 cups Dried Cherries
  • 1 cup Almonds; coarsely chopped
  • 1 teaspoon pure Almond extract

Instructions

  1. Pre-heat the oven to 425.
  2. Have ready at least two cookie sheets lined with parchment paper.
  3. Put butter, granulated sugar, brown sugar, eggs, vanilla and almond extract in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
  4. Sift together dry ingredients. Combine Gradually add flour mixture to butter mixture; mix well. Stir in white chocolate chips, dried cherries and almonds.
  5. Using a small ice cream scoop, size 24, drop the cookies on the prepared sheets. If you don’t have an ice cream scoop, drop by rounded tablespoons on the baking sheets. Bake 10 to 12 minutes, or until light golden brown. Do not over-bake.
  6. Transfer to wire rack to cool.

Ezekiel holding the finished cookies

Quick notes

I usually run the almonds in a food processor until they are about the size of a grain of rice.

Variations

You can substitute cashews, but almonds are better.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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