Today’s featured baker is, um Me

Oreo Truffles

These are kind of the most ridiculously addictive and amazing chocolate-y treat that I’ve ever made.  These were my gift to the teachers, my mom’s friends, my neighbors, the staff at both schools and everyone else I could give them to so that I wouldn’t eat EVERY SINGLE ONE this past Christmas

Just the word truffle is enough to turn many people away, but I promise you, this Oreo Truffle recipe is so simple and delicious that you’re going to find yourself creating reasons to make these Oreo Truffles.

Really, how can you go wrong with Oreos, cream cheese and chocolate?

The ingredients are simple and few, the directions, simple and few.

The results: mouthwatering, amazing, chocolate-y, rich, delicious and unforgettable. I took these up to the elementary school twice in two weeks last year and I had people stop me in the halls wanting the recipe, or asking me to make more.

double batch pictured… double batch recipe given

• 2 packages oreo cookies
• 2 (8 oz) blocks cream cheese, softened
• 4 packages semi-sweet chocolate (8 blocks in each package)
• any toppings: crushed candy, toasted coconut, white chocolate, andes mint chips, more crushed oreos

For the exact how to.. go to the original post: here

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

A conversation between the 3 year old Monkey and Me.

Monkey: “Mom, why do you tell me No so much?”

Me: “Because I care about you” (short easy mom answer)

Without missing a beat….

Monkey: ” You sure care about me a lot”

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s featured Baker is Shaina from Food For My Family:

One of my favorite cookies to bake as a gift is shortbread. While I tend to do a lot of holiday baking, so much of it is intricate and time consuming. Shortbread is the one thing that can get tossed together in a hurry or done in mass quantities with very little extra effort. Plus, a bit of chocolate on the edges, a sprinkle or two of sanding sugar or nonpareils and they look like you’ve spent all the time.

This year I added Orange Gingered Shortbread to my cookie tins and boxes and the response was nothing but positive. In fact, I had more than one person tell me the shortbread was their favorite. For something that takes me a third of the time of the other varieties, I’ll definitely be adding this versatile cookie to my holiday baking list.

Chocolate-Dipped Shortbread

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup extra fine sugar
• 6 tablespoons cornstarch
• 2 cups flour
• 1/4 teaspoon salt
• 6 ounces dark chocolate

Method

Preheat oven to 325° F. Line the bottom of an 8″ cake pan with parchment paper. In a large mixing bowl or stand mixer beat together butter, sugar and cornstarch. Mix in flour and salt. Press dough into the prepared pan. Dock and score the cookie dough using a knife and pointy object (I used the end of a chopstick).

Bake at 325° F for 35 to 40 minutes, just until edges start to turn a light golden brown. Remove from oven and allow to cool completely. You can place in the refrigerator to accelerate this process once the pan has cooled. Cut into triangles.

Melt the chocolate in a double boiler. Dip the tips of the triangles into the chocolate. Allow to dry on waxed paper until set. Package and gift.

Makes 12 cookies.

Variations

• add 1/2 cup chopped macadamia nuts to the dough. Shape dough into a rectangular log and refrigerate until firm. Slice into cookies. Bake for 25 minutes and dip as above.
• Add 1/2 cup chopped dried cranberries and orange zest from 1 orange to the dough. Roll out dough and cut into shapes. Bake for 25 minutes.
• Orange-Gingered Shortbread on Food for My Family
• Make up your own! Add your favorites nuts and candies, dip or don’t, sprinkle or shake. Add a personal touch to your cookies.

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Meet Shaina:

Shaina Olmanson is the home cook and photographer behind Food for My Family, where she shares recipes, tips, opinions and her philosophy on food as she strives to teach her four children how to eat well: seasonally, locally, organically, deliciously and balanced.

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s featured Baker is the AMAZING Jamie from My Baking Addiction

The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. The fresh blueberries end up bursting in your mouth and make the bread taste really fresh and wholesome. Plus, I think the opportunities to healthify this recipe are awesome–think toasted nuts, wheat germ, apple sauce…oh the possibilities. If you make this and adapt it, definitely come back here and let us know your result!

This particular Blueberry Zucchini bread is not overly sweet, so you can definitely experiment with the amount of sugars to appeal to your taste buds; personally, I liked this quality of the bread. I sprinkled a little bit of oatmeal and coarse sugar on the top for visual appeal added texture. This bread was awesome toasted and spread with a bit of butter–perfect for breakfast with a cup of hot tea!

Blueberry Zucchini Bread

Ingredients

• 2 eggs, lightly beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup white sugar
• 1/2 cup brown sugar; lightly packed
• 1 cup shredded zucchini
• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 cup fresh blueberries

Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Notes
-No whole wheat flour? Simply sub in the all-purpose flour.
-No brown sugar? Simply sub in white sugar.
-No loaf pan? Make muffins–note the cooking time will be shorter if making muffins.
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Meet Jamie
Middle School teacher by day, passionate food blogger by night, Jamie from My Baking Addiction has seen her part-time passion grown into a baking blog phenomenon. With sharp visuals, cozy writing, and more than 3,000 subscribing readers, Jamie’s site is poised to become one of the most popular food sites in the blogosphere. She currently resides in Ohio with her fiance and two pups.

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s amazing recipe is from Shelley of How Does She?
Grab your thigh master,…you are going to need it after making these…but oh so worth it!
{My friends go crazy when I make these}

Ingredients

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 1/4 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 Andes Mints (like the flat ones you get at Olive Garden)

Directions

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. {I usually skip the chilling and they turn out just fine}
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. {Sprinkle if desired} *If you are stacking the cookies, place them in the fridge for 10-15 min for frosting to harden* Eat and enjoy! (Makes 3 dozen)

* Recipe adapted from allrecipes.com. I LOVE All Recipes. Lots.

Don’t forget to include any small helpers you may just laying around the house. My little guy has coveted job title of ‘Official Cookie Sprinkler’. These cookies go perfect with our Cookies in a Can Neighbor Christmas Gift Idea. Such a festive, yet thrifty way to package these sinful cookies up.

Oh I want some. Now! Make sure if you bake any, to drop some off by my door.

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Meet Shelley, Alison and Missy, the brilliant minds and adorable ladies behind How Does She

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s featured Baker is Heather, from Home-Ec 101

Heather says:

Peppermint bark is a cinch to make, provided you can follow directions and are careful to keep water away from the chocolate as it melts. Even a drop or two of water accidentally dripped into the melting chocolate can cause it to seize or turn into a lumpy, practically useless mess.

That said, for this peppermint bark recipe, you don’t even need a thermometer, just the ability to tell boiling from simmering.

Peppermint Bark

Ingredients:

• 12 oz white chocolate , finely chopped
• 6 oz (12 candy canes) or 30 red-and-white-striped hard peppermint candies, coarsely crushed
• 7 oz Semisweet chocolate, chopped
• 6 TBSP whipping cream
• 1/2 – 3/4 tsp peppermint extract – OPTIONAL, I think this might even be better with a less minty counterpoint.

Necessary tools:

• aluminum foil
• cutting board or a square of heavy cardboard
• spatula, rubber or silicone
• 1 bowl either metal or pyrex -they must withstand heat
• 2 saucepans, preferably heavy

Nice but totally optional:

• double boiler

Directions:

Wrap the cutting board or cardboard square with aluminum foil. On this foil use the blunt edge of a knife or a clean fingernail to draw a rectangle 8 x 10 or so. It doesn’t have to be perfect, this is just a guide.

Heat a pot of water to boiling, then reduce the heat to maintain a simmer.

While the water is heating is a good time to coarsely crush the candy and chop the chocolate (in separate batches, there should be no mixing). A rolling pin and a freezer bag work to contain the mess for the peppermint candy, while a cutting board and knife work for the chocolate.

Add the coarsely chopped white chocolate to the bowl. Place the heatsafe bowl over the water. Check and make sure that the bowl does NOT touch the water, this is vital. If the bowl touches the water, you could scorch the chocolate. Stir just until smooth. Carefully remove the bowl from the pot. Wipe the bottom with a towel to prevent dripping condensation onto your work area. Turn off the heat, but leave the pot of water on the stove.

Pour 1/2 the white chocolate into the rectangle you drew on the foil. To make spreading easier, kind of drizzle it in long lines, then use your spatula to spread it evenly in your outline. It’s ok if you cross the line a little. Sprinkle your layer with half of the crushed peppermint. Place your foil covered cutting board in the refrigerator for 15 minutes.

While it’s chilling, wash your spatula and begin melting the coarsely chopped semisweet chocolate in a heavy saucepan over low heat. Stir constantly and before it has finished melting, stir in the six tablespoons of whipping cream and 1/2 to 3/4 teaspoon of peppermint extract. Stir until smooth and remove from the heat. Work quickly or the chocolate will be too stiff to spread.

Pull the white chocolate layer from the refrigerator.

Drizzle all of the melted chocolate in something that resembles lines over the white chocolate layer.

Grab your clean spatula and spread it as evenly as possible. It’s ok if it’s not perfect. Sprinkle it with most of the other half of the crushed peppermints. Put it back in the fridge

Chill it for 15 minutes.

About 3 – 5 minutes before the time is up turn the burner for the water back on low. Put the bowl back over the pot and remelt the white chocolate. Remove the bowl from the pot as soon as it is smooth. If you haven’t already, grab the now cool, chocolatey goodness from the refrigerator.

Pour the remaining, melted white chocolate over the previous layers. Spread it as evenly as possible and sprinkle with the last few peppermint crumbs.

Put it back in the refrigerator and chill until set.

Allow to chill for at least 20 minutes, but overnight is better.

To make it extra pretty, cut off the edges of each side with a sharp knife. This will expose the layers of chocolate and peppermint and it should be quite pretty.

To cut the peppermint bark into triangles for gifts and to make people think you’re way more skilled in the kitchen than reality, cut the bark into strips, then squares, then cut the squares into triangles. These look lovely tucked into tissue paper in tins or in canning jars tied with ribbon. Just make sure they are stored in air tight containers and made no more than two weeks prior to giving.

Enjoy!

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Meet Heather:

Heather Solos is a former chef, a blogger turned author, and a royal pain in the butt. Ten years in the restaurant industry gave Heather Solos the tools she needed to found Home Ec 101. Those years in the kitchen inspired her love of food and the low pay taught her more than she ever wanted to know about budget living.

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Hey y’all! Thanks so much for dropping in on this special edition of Mouthwatering Mondays! Make sure that you drop by Heather’s and show her some love, as well as all the other people participating in Handmade Holidays. Heather’s one of my inspirations and favorite people
As always, make sure that you play nice Link up your direct recipe url, leave a comment after linking up, visit the other participants and link back here so that others can play along and meet other food lovers, too!!!

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s featured Baker is Cheryl, from TidyMom:

Dipped Caramel Pretzel Rods -

One of my family’s favorite treats to decorate, eat and even give away at the holidays, is chocolate dipped pretzel rods. They’re easy to make, and the combination of sweet chocolate and salty, crunchy pretzels is fantastic.

They can actually be made for any holiday or occasion, just decorate according to your theme! Best of all, they are loved by kids and adults alike!

This past year I tried something different with our Chocolate Covered Pretzel Rods….I added caramel between the chocolate and the pretzel!! They went over REAL well- the caramel ones were gone before the plain chocolate pretzels!

They make great gifts too!! Place one (or a few) rods in a cellophane bag and tie with a holiday ribbon, or use an oatmeal box, decorated with wrapping papper, place the dipped pretzel rods inside and top with a pretty bow!

Chocolate & Caramel Covered Pretzel Rods
print recipe here

1-2 bags of Pretzel Rods
1 package Caramel wraps (by the apples)
1 bag Wilton Light Cocoa Candy Melts
Sprinkles

1. Take one of the caramel wraps and cut it into strips

2. wrap strips around pretzel rods (I pulled caramel and I twisted and wrapped, so usually one strip of caramel was all that was needed for each pretzel rod.

3. Place a handful of candy melts on 2 pieces of wax paper on a plate. Microwave for about 30 seconds, the stir with a spoon, microwave for another 15 seconds and stir again, repeat until melts are all soft and blend together when you stir.

4. Dip pretzel rods in chocolate. By having your chocolate on the wax paper, you are able to lift the wax paper and get the pretzel covered real good! – Use your spoon often to scrape all of the chocolate back to the center. When you run out of melted chocolate, melt some more!
I used one bag of chocolate melts for 2 bags of pretzel rods.

*add sprinkles right after you roll in chocolate and place on wax paper to set. (I sprinkled Jimmies on the caramel pretzel rods, and colored sugar on the chocolate only rods- so it was easy to tell which ones had caramel!) Last year I drizzled some with white chocolate as well.

Store in an air tight container. These keep really well, so you can make these a week or so ahead for holiday gift giving!

Variations:

• You could roll the caramel rods in toasted pecans or peanuts (you may have grab a handful of nuts and smash them into the caramel with your hands) then dip in chocolate.
• Try Dark Chocolate and roll in crushed candy canes.
• Use White Chocolate and sprinkles

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Meet Cheryl!

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Chocolate Peppermint Bark Cookies

Original recipe from Bon Appetite, December 2009

INGREDIENTS:

*
* Nonstick vegetable oil spray
* 2 cups all purpose flour
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup sugar
* 1 teaspoon vanilla extract
* 1 large egg yolk
* 6 ounces bittersweet or semisweet chocolate, chopped
* 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
* 2 ounces high-quality white chocolate (such as Lindt or Perugina)

DIRECTIONS:

Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Mix flour, salt, sugar, butter, oil, vanilla extract, and egg in a large bowl. (I don’t own an electric mixer, so I skipped this step.)

Drop dough into prepared baking pan.

Using a spatula, press dough to form even layer over bottom of pan.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.
While the cookie base is baking, chop 4 candy canes into pieces

I used the plastic bag + measuring cup method: put candy canes in a plastic baggie and crush with bottom of measure cup on kitchen countertop.

This method worked great.

After about 30 minutes, remove pan and place on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes.

Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer.

Immediately sprinkle chopped peppermint candies over chocolate. (Apparently, I didn’t snap a photo of this step? )

Stir white chocolate in medium metal bowl (I used Pyrex) set over saucepan of simmering water until melted and smooth.

Using fork, drizzle white chocolate all over cookies.

Chill in fridge until white chocolate is set, about 30 minutes.

Using large knife, cut cookie into irregular pieces.

These cookies are heavenly! And, don’t they look pretty? Almost gourmet, right? I can’t believe how easy they were to make. If I can make them, anyone can! Definitely give them a try for the holidays!

For more than two years, Tina has shared her life through journaling her daily meals on her blog, Carrots ‘N’ Cake. Each day, she strives to find the right balance without losing out on fun or good taste. Tina also writes a weekly feature for Health.com and directs the social strategy for a nutritional rating company called NuVal. She is currently writing her first book, which will be published in Spring 2011.

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s featured baker is the lovely lady behind the truly delicious blog, Savor The Thyme.

For many years now, close friends and I have shared the tradition of giving something we have made for each other for Christmas. No buying of gifts from the store, only buying supplies to make the gift that we can then consume. And now that the kids are in school, I have added teachers onto the list homemade food gift recipients.

Nothing makes me happier than sharing the gift of homemade food as everyone truly appreciates the time, energy and thought you put into a handmade gift. And I mean, who doesn’t like food? Doesn’t it also feel great when you show and share love via food? Well, this recipe was a huge hit this past Christmas and it came about because a shortage of Pumpkin Puree led me to create sweet potato puree.

If you love cookies that are chewy and guilt-free cookie, these are for you to share!

Sweet Potato Oatmeal Cookies

Ingredients: 18 cookies
1 sweet potato puree, cooked until tender, peeled and pureed (1 lg. sweet potato)
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1.5 teaspoons cinnamon
¼ teaspoon salt
1/3 cup old fashioned oats
1 tablespoon ground flax seeds (optional)
1 whole egg
6 oz cup non-fat plain yogurt
3/4 cup brown sugar
1 cup 1% milk

Directions:
1. Preheat the oven to 375 degrees.

2. Peel the sweet potato and chop into small chunks. Place into a large bowl, cover with plastic wrap and microwave for 6-8 minutes (until you can easily pierce with fork). Set aside to cool slightly.

3. Meanwhile, combine the following into a bowl: flours, baking powder, baking soda, cinnamon, salt, oats and the (optional) flax seeds.

4. In a separate bowl, whisk together the egg, yogurt and sugar.

5. Place the sweet potato into a food processor with 1/3 cup of milk and puree. Add the remaining milk as needed while pureeing . Fold 1 cup of the puree into the ‘wet’ mixture.

6. Add the dry mixture into the wet mixture and combine well.

7. Place tablespoons of the mixture about 2 inches apart and bake for approximately 8-9 minutes.

Icing: (estimated amounts)
1-2 cups confectioner’s sugar
Orange Juice
Water

Place sugar into a bowl; add 1 tablespoon of orange juice and mix. For more moisture, add water, a teaspoon at a time and mix well. Drizzle over cookies and allow to set. Consume and smile.

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Meet Jen

Hi Everyone,

My name is Jennifer Leal and I am a mom of two children, ages 4 and 6. I obtained a Master’s of Science in Immunology and worked for a large pharmaceutical company prior to starting my family and blog Savor the Thyme. My blog focuses on family-friendly healthy food and lifestyle. I believe in feeding your family in a healthy way and to me that means eating ‘real’ foods. I believe in a healthy lifestyle and family: To us that includes being healthy physically, emotionally, and spiritually.

You can also find me at ‘The Family Kitchen’ as a daily contributor as well, as posting every Monday as Rhode Island Traveling Mom.

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.

Today’s featured Baker is Katie from Good Life {Eats}

I love to make candies and other goodies around the holidays for gifts. And I also like to eat them myself. I love the idea of a Christmas in July to get prepared for the time of year that always seems to sneak up on you. These marshmallows can’t be made that far in advance (they can only be stored for about a week), but you can start collecting recipes and getting organized so you’ll know what you need to buy and what you want to make when the time comes.

I suggest starting a file folder with your holiday candy and baking recipes. Keep a copy of each recipe in the folder and a list of the items you will typically need to shop for before you can get started. (i.e. the items that you don’t usually have on hand in your pantry). You can start stocking up on some of those ingredients ahead of time. If you see a great sale on sugar or vanilla beans, definitely take advantage of that.

Another great idea for staying on top of things is to test out the recipes you’ve chosen to use as gifts in advance. That way you’ll feel comfortable with them and it won’t be such an event to make a bunch of new recipes. You’ll also see what works and what doesn’t. We all know that sometimes recipes don’t turn out (I had a cupcake implosion last week) or maybe you just don’t like it as much as you thought. No matter what you do, anything you do in advance will help you when the most wonderful time of year comes around.

Homemade Chocolate Dipped Marshmallows
from Katie Goodman at goodLife {eats}

• 2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup cold water
• 1/2 cup light corn syrup
• 1/2 teaspoon salt
• 2 large egg whites
• 1/2 of a scraped vanilla bean or 1 1/2 teaspoons vanilla extract
• 2/3 cup powdered sugar
• 6-8 ounces dark baking chocolate
• 2/3 cup crushed candy canes

Grease the bottom and sides of a 9×13 rectangular metal baking.
In a large bowl, sprinkle the gelatin over 1/2 cup cold water. Allow to stand and soften while you complete the next step.

Combine the sugar, cold water, and corn syrup in a heavy 3-quart saucepan. Cook mixture over low heat, stirring constantly, until the sugar has dissolved.

Bring mixture to a boil over medium heat without stirring. Cook until mixture registers 240 degrees F on a candy thermometer. This should take about 8-12 minutes.

Turn heat off. Pour sugar mixture over the gelatin mixture Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans.

Add to the sugar and gelatin mixture. Beat on high speed (using either a hand mixer or a stand mixer) until it is tripled in volume, thick, and white – approximately 10 minutes if you’re using a hand mixer and 5 for a stand mixer.

Using a clean bowl and beaters beat the egg whites until they begin to hold stiff peaks. Add the whites to the sugar mixture and beat until combined. Pour the mixture into the prepared 9×13 – note: you will not be able to get all of the mixture out. Don’t worry! Smooth batter across the top using a greased spatula.

Place the uncovered marshmallows in the fridge and chill for 3 hours, or until firm.

Loosen the marshmallows and invert over a large cutting board. Cut into one inch cubes using a large knife.

Place the cut marshmallows back in the baking pan, sift with powdered sugar, and toss until fully coated.

Remove the marshmallows from the pan, discard any excess powdered sugar and store in an airtight container or Ziploc back.  Marshmallows keep for one week.

Melt 6-8 ounces baking chocolate per instructions on the packaging. Cover a work area with parchment paper. Arrange the marshmallows, melted chocolate, and crushed candy cane in separate containers on the parchment paper. Set a rimmed baking sheet, such as a jelly roll pan, to the side.

Dip marshmallows in melted chocolate, place on the baking sheet, and sprinkle with crushed candy cane, sprinkles, coconut, or whatever you like. You will have to reheat the chocolate throughout this process as it cools and thickens. Lay dipped marshmallows out across a rimmed baking sheet (such as a jelly roll pan) and place in the refrigerator until the chocolate has hardened.

Katie Goodman believes that part of the goodness in life is sharing good food with friends and family. She’s a SAHM determined to make family meal time a priority while providing a variety of healthy and delicious food choices. Katie blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life. Katie also contributes to Craftzine, Tablespoon, and Paula Deen Online.

©2010 A Southern Fairytale. 2007 - 2009 A Southern Fairytale. Powered by Jalapenos and Diet Dr Pepper All Rights Reserved.