Homemade Peppermint Patties

I’ve been making peppermint patties since I began baking and cooking on my own.

Peppermint Patties // Warm Vanilla Sugar

It seemed easy enough – make the filling (no bake!) and coat it in chocolate. But you see, coating a soft filling in chocolate when you’re not experienced can sometimes lead to ugly treats. And this is why I haven’t posted these delicious chocolate covered balls of love before.

Peppermint Patties // Warm Vanilla Sugar

I’m happy to report that I made peppermint patties again this year with success. They are soft and chewy on the inside with an awesome chocolate coating on the outside. Perfect for the holidays!

Peppermint Patties // Warm Vanilla Sugar

Let’s get started! Add condensed milk, 2 cups of powdered sugar, and peppermint extract to a large mixing bowl.

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Mix everything on medium speed using a hand mixer (or your paddle attachment) until all the ingredients are well incorporated. Add more powdered sugar, 1/2 cup at a time.

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Work until the dough is stiff but still pliable.

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Roll 3/4″ balls of dough between the palms of the hands.

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Press each ball down slowly and set the flattened disk on a flat cutting board or plate. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

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Place chocolate chips in a microwavable bowl. Melt the chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. Stir in shortening to thin the chocolate. Remove patties from the freezer.

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Place a patty on the tines of the fork (or super duper dipping tool) and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper.

Peppermint Patties // Warm Vanilla Sugar

Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator.

Peppermint Patties // Warm Vanilla Sugar

The peppermint patties are ready when they are dry to the touch.

Peppermint Patties // Warm Vanilla Sugar

Enjoy! They kind of look holy in this picture, don’t ya think?

Peppermint Patties // Warm Vanilla Sugar

Homemade Peppermint Patties
Recipe adapted from Savory Sweet Life
Makes 32 candies

Ingredients
1 can sweetened condensed milk
5 1/2 cups powdered sugar, sifted
1/2 tablespoon peppermint extract
3 cups semisweet chocolate chips
3 tablespoons shortening

Directions
Add condensed milk, 2 cups of powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar, 1/2 cup at a time, until the dough is stiff but still pliable.

Roll 3/4″ balls of dough between the palms of the hands.

Press each ball down slowly and set the flattened disk on a flat cutting board or plate. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

Place chocolate chips in a microwavable bowl. Melt the chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. Stir in shortening to thin the chocolate. Remove patties from the freezer.

Place a patty on the tines of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper.

Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch. Enjoy!

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Eggnog Fudge

Some things just scream Christmas for me.

Eggnog Fudge // Warm Vanilla Sugar

1. Eggnog.
2. Gingerbread anything.
3. Cats in Christmas hats….

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I officially finished all of my Christmas baking yesterday, and tried quite a few new recipes from various bloggers. Needless to say, my pants don’t fit. Despite running between 5-15 miles five days a week my body has decided to let me know that I’m now 25, and can’t eat whatever I wan’t anymore. I was warned about this day…damn you metabolism!

Eggnog Fudge // Warm Vanilla Sugar

I can deal with stretchy pants though, because if nothing else, the extra pound or two I’ve gained has gone straight to my butt, and I think it looks just fine ;)

Eggnog Fudge // Warm Vanilla Sugar

I’ve had this recipe for Eggnog fudge waiting to be made since I saw it a year ago on Brown Eyed Baker‘s blog. No need for me to repost the recipe here, since I followed her instructions to a T, but this recipe is a must make for any eggnog lovers out there. If you’re a hater…I’d skip this one.

Eggnog Fudge // Warm Vanilla Sugar

Recipe for Eggnog Fudge here.

Peanut Butter and Honey Popcorn

During exam time I find myself on the hunt for snack food. I’m ravenous for it! The more sweet and salty the better – anything to get my mind off of studying, really.

With this massive snack craving, and with little time to make anything too wild, I thought of putting some of my favorite flavours together on some air-popped popcorn.

It was a good idea. Such a good idea that this popcorn lasted only two days! The peanut butter and honey come together to make an almost caramel-like consistency on the popcorn. I’m in heaven.

To begin, place wax paper on a large baking sheet and spray with baking spray. Pop your popcorn either with an air popper, on the stove top, or with bagged popcorn.

Place popcorn in a large bowl.

In a small saucepan, combine sugar and honey. Bring to a rolling boil.

Remove from heat and stir in peanut butter until smooth.

Add vanilla.

Pour peanut butter syrup over popcorn and stir to coat.

HELLO!

Spread out on to a cookie sheet to cool for a few minutes.

Enjoy!

Peanut Butter and Honey Popcorn
Makes 8 cups (serves 6-8)

Ingredients:
8 cups popped popcorn (air popped or unbuttered microwave popcorn)
1/2 cup sugar
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon vanilla

Directions:
Place wax paper on a large baking sheet and spray with baking spray.

Pop your popcorn either with an air popper, on the stove top, or with bagged popcorn.

Place popcorn in a large bowl.

In a small saucepan, combine sugar and honey. Bring to a rolling boil.

Remove from heat and stir in peanut butter until smooth. Add vanilla.

Pour peanut butter syrup over popcorn and stir to coat.

Spread out on to a cookie sheet to cool for a few minutes and enjoy!

Christmas Baking – Puppy Chow

This stuff looks strange.

I remember seeing this ugly snack for the first time. I was at a girls Secret Santa Christmas party and my friend brought it as her potluck treat. I thankfully accepted her contribution to the food table, eyeing the strange mixture of whatever-it-was as I placed it with the other food. I tried the snack to be polite, and then…I was HOOKED! Sure, this “Puppy Chow” isn’t anything to look at, but it’s tasty. It’s filled with peanut butter, chocolate and icing sugar and makes me a very happy girl. A very, very, happy girl.

To begin, melt PB and chocolate chips in a big pot on the stove. Once melted, take off the heat.

Put box of Crispix in a big bowl, and add melted chocolate and PB.

Stir everything together until Crispix is covered with the choco/PB mixture.

Pour into two large freezer bags.

Add icing sugar.

And now shake that mixture silly to “Jingle Bells”!

Put your freezer bags in the fridge or freezer to solidify the mixture, and then you’re all done! This is such a great gift. You can doll it up is a nice Christmas tin, or bag with a bow. It’s cheap, easy, tasty and fun!

Happy Holidays Everyone!

Puppy Chow recipe

Ingredients:
1 box “Crispix” cereal
2 cups milk chocolate chips
2 cups peanut butter
1 small bag icing sugar

Directions:
1. Melt PB and chocolate chips in a big pot on the stove.
2. Once melted, take off heat.
3. Put box of Crispix in a big bowl, and add melted chocolate and PB.
4. Stir everything together until Crispix is covered with the chocolate and PB mixture.
5. Pour into two large freezer bags, and then add icing sugar.
6. Shake until covered (however much icing sugar you feel you need).
7. Cool in fridge/freezer (I always freeze mine).

Christmas Baking – Buckeyes

WARNING if you want to consume mass amounts of peanut butter and chocolate immediately this post is not for you. You must let the dough set for a couple of hours in the fridge before the chocolate dipping begins. Life is hard.

It’s Christmas baking time. I have been thinking and re-thinking my baking list non-stop this year. I’m. So. Excited!! Every post this month will be something from my Christmas baking list. The list I have contains easy recipes that I bake every year for the holidays, all of which are freezable. For my first post I thought I’d share my Buckeye recipe with you. This recipe comes from my sister’s Grandma (yes, my parents are divorced) who bakes up a storm every year.

To begin, grab some peanut butter (2 cups to be exact).

Put that peanut butter in a bowl along with 4 1/2 cups of icing sugar, a stick of butter, and 1 tsp of vanilla.

Mix all the ingredients together and put your bowl in the fridge. Yes, I switched bowls (this one was smaller for my fridge).

Now is the sad part – you have to wait to roll the peanut butter goodness into balls. I always make this recipe the night before the chocolate dipping, but if you like things done NOW, it’s ok! You can refrigerate the dough for 4 hours or so, and it is still fine. Once you have waited for your dough to cool, you can roll it into 1-inch balls. Set them on a cookie sheet lined with wax paper and insert a toothpick into each ball.

Now you have to wait again. Really? Yes, really. You want perfect buckeyes remember?! Chill your balls (tee hee) in the freezer until hard, approximately 30 minutes. While the dough is in the freezer melt your chocolate chips and shortening over medium heat. Remove the pan from heat.

Dip balls in chocolate and place back on cookie sheet.

Refrigerate (again) until chocolate is set, approximately 2 hours. And now, the good part. Eat your heart out beautiful. You deserve it.



Grandma’s Buckeye’s
Makes 40 peanut butter balls

Ingredients:
Balls
2 cups peanut butter
4 1/2 cups icing sugar
½ cup (1 stick) butter
1 tsp vanilla

Chocolate dip
4 cups semisweet chocolate chips
1/4 cup shortening

Directions:
1. Mix together the “balls” ingredients, and refrigerate overnight, or for at least 4 hours.
2. Roll dough into 1-inch balls. Set them on a cookie sheet lined with wax paper and insert a toothpick into each ball. Chill in freezer until hard, approximately 30 minutes.
3. Melt chocolate chips and shortening over medium heat. Remove the pan from heat. Dip balls in chocolate and place back on cookie sheet. Refrigerate until chocolate is set, approximately 2 hours.