Dessert

Christmas (or St. Paddy's Day) Treats



Oh my, this is late.  As in very late.  To the point that I thought perhaps, I shouldn't even write about our Christmas baking.  I mean, I've already done my Valentine's Day baking.  Then of course I realized that any time is a good time to share about Christmas baking and making Homemade Irish Cream.  Heck, St. Patrick's Day is coming up so I'm actually ahead of schedule.  And you could easily use minty green oreos and make St Paddy's Day bark...(which I'm totally going to do).

The best thing about both these recipes is that they are easy!  Really easy requiring very little more than just combining ingredients but none the less they are very, very good.

Homemade Irish Cream
Irish  Cream supplies.  It is go time!

  • 1 cup light cream 
  • 14 ounces sweetened condensed milk
  • 1 2/3 cup Irish whiskey (I used Bushmill's)
  • 1 teaspoon instant coffee (I used decaf)
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  1. Combine all ingredients in a blender and set on high speed for 30 seconds.
  1. Bottle in a tightly sealed container and refrigerate. Shake before using.
  1. Will keep for up to 2 months.

 Peppermint Bark
Peppermint Bark supplies 
Peppermint Bark


  • Ingredients
  • 12 ounces chocolate chips
  • 12 ounces white chocolate chips
  • 1½ cups (roughly 15 individual candies) crushed peppermint candies (can also use candy canes or pre-crushed peppermint)
  • About 1/2 Box of peppermint joe-joes

Instructions
  1. Line a baking sheet with parchment paper. Set aside.
  1.  Melt the chocolate in the microwave by placing in a microwave-safe bowl and heating and stirring in 20-30 second intervals. 
  1. Once melted, pour over parchment paper and spread as evenly as possible with a spatula. 
  1. Crush the peppermint oreos.  I prefer the plastic bag technique.  (As put in a plastic zip-lock bag and step on them.)
  1. Sprinkle the peppermint oreos over the melted chocolate.  
  1. Prepare white chocolate in clean bowl exactly as with chocolate.   (Beware with the white chocolate.  It melts fast and then crosses beyond melted even faster.).
  1. Pour over the oreos and spread evenly with a spatula. Spread as quickly as possible to avoid having the melted chocolate mix with the white chocolate.
  1. Generously sprinkle  peppermint over the white chocolate topping.
  1. Place back into freezer for 30-45 minutes to allow to fully harden.
  1. Once completely hardened, remove from freezer and break into small pieces with your hands.
  1. Store in an air-tight container in the refrigerator.

Recipe courtesy of www.cupcakeproject.com

Ingredients
Instructions

Peppermint Bark


Crazy S'more Blondies

Beware:  These delicious treats are not clean, nor are they healthy.  They are however, over the top yumminess, and easy.  They will also encourage you to day dream of all the other possible delicious combinations. I encourage you to make these when you know you will be with a crowd so you don't eat them all yourself.  

These were inspired by S'mores and these Crazy Brownies from the Pioneer Woman.

First, start with yellow cake mix. 

(The only thing sort of healthy about the whole dessert.)

Mix the dry mix with 3 eggs and 1 stick of melted butter.  It will be fairly dry, more like a cookie.
Crush small pretzels.  
Add crushed pretzels to the mix along with about 3/4 cup of mini chocolate chips.
Press half of your batter into a greased 8x8 pan.
Add a layer of peanut butter cups.
Fill in the spaces with mini marshmallows.
Put the remaining batter on top of the marshmallow layer.  Add one more layer of mini marshmallows and mini chocolate chips.
Baked at 350 degrees for 22- 25 minutes.  Let cool completely (no cheating) before cutting.

Recipe:

Prep: 15 minutes  Cook time: 22-25 minutes Servings: 16

Ingredients

  • 1 box Yellow Mix, 18 To 20 Ounce Box
  • 3 eggs
  • 1 stick Butter, Melted
  • 9 whole Peanut Butter Cups (regular Size, With The Paper Pulled Off)
  • 1 cup small pretzels (crumbled)
  • 2 cups small marshmallows
  • 1 cup mini chocolate chips

Instructions:
Preheat the oven to 350 F.
Put the dry cake mix in a large bowl and stir in the eggs. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix.)  Add crumbled pretzels and mini chocolate chips.
Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Sprinkle marshmallows into cracks.
Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Cover with remaining marshmallows and remaining chocolate chips.  Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
Remove the blondies from the pan in one piece.  With a sharp serrated knife, cut into small squares.
Find a camp fire and enjoy!