Candy Cane Kiss Brownie Bites. I consider myself a happy person.
I mean, I'm happy pretty much all the time. The secret is finding joy in the simple things in life. Like opening Grandma's freezer to find every flavor of ice cream ever invented at your immediate disposal. Or walking over to the diner to get a burger with Dad and laughing at the tacky Christmas decor including a nativity scene in which somebody mixed up Joseph and one of the wisemen so that Joseph is standing way out on the edge of the whole party and the wiseman is over in the stable creepin on Mary.
Or when Nemo and I drive down the road blasting The Phantom of the Opera soundtrack loud enough for eleven continents to hear and singing like there's no mañana. See, if you just savor these things, you will always be happy. But um, speaking of Candy Cane Kisses, you should probably make these brownie bites. And make sure you eat 'em up fast because that gooey center isn't gonna stay melty forever. Peppermint Mocha Cupcakes. Make your Starbucks Peppermint Mocha richer, better and in a cupcake form. Yes, I went there and I’m betting you will too. It’s hard to beat a moist chocolate espresso cupcake with chopped bits of Andes Peppermint bits throughout for a bite of coffee and peppermint in one.
To top it all is a soft mousse-like Swiss meringue buttercream infused with some peppermint. Then of course I went my usual cupcake carving way and finished it loudly with some chocolate drizzle and more chopped Andes and a peppermint candy on top. Peppermint Mocha Cupcakes Call me crazy, but I absolutely love and aniticipate the annual return of Starbuck’s Peppermint Mocha with the same fervor of a McRib fanboy. So when I saw Andes Peppermint Patties in Target the other day, I knew exactly what I was making with them first. Think of it as a way to condition your stomach for the holiday food fest to come. A few notes: Peppermint Mocha Cupcakes Ingredients: Cupcakes: Peppermint Swiss Meringue Buttercream: Instructions: 1. The Kurtz Corner: Candy Cane Cake Batter Cookies.
I just love holiday baking, don't you? Candy canes have always reminded me of my childhood Christmas. I remember my mother would buy the boxes of candy canes and we would hang them on the tree. For a month straight, I would occasionally sneak a candy cane off the tree as a treat. Funny how the littlest things remind us of our childhood, huh? Well, I wanted to bring a little of that childhood back to life, and into my holiday baking! Candy Cane Cake Batter Cookies makes 24 cookies 1 cup flour 1 cup yellow cake mix 1/2 cup unsalted butter, softened 1 teaspoon almond extract 1/4 teaspoon salt 3 tablespoons milk 24 candy cane Hershey's kisses Preheat your oven to 375 f degrees.
Fudgy Bourbon Balls recipe from Food52. Author Notes: I never had a rum ball until I met Merrill.
And Merrill knows a good rum ball when she tastes one; she has taught me the finer points of rum ball-dom. A proper rum ball must be dense but moist, and ideally a little gooey. It must sing with booze but shouldn't be too sweet. It should look unpromising and deliver a bang. It turns out that our friend Melissa Clark has just the recipe for such proper rum balls in her terrific new book In the Kitchen with A Good Appetite. What makes Melissa's rum balls peerless is that she uses Nabisco chocolate wafers, and a little honey to sweeten the "dough. " Makes about 48 balls This recipe is a Community Pick! Popular on Food52 and Provisions. Leprechaun Trap Cake. This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets.
Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I hadn’t encountered these until this year, and I am completely charmed by them.
I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next.
So this is what I did. This makes for pretty dishes. First pour the larger amount of white batter into the pan.