Christmas goodies…here I come!

Despite having a daughter home from school ill, I had a nice productive day in the kitchen. Tried some new winners and made some classic tried and true recipes. I started by making a batch of Eagle Brand fudge. As much as I love real homemade stirred fudge, I just love the creaminess of the Eagle Brand fudge, and I have to have it. It also is a no-brainer, and a no-timer, as it comes together in under 5 minutes. You just can’t beat that. The recipe?

1 can sweetened condensed milk
18 oz. chocolate chips
1 teaspoon vanilla
1 cup chopped walnuts, if desired.

Combine the condensed milk and chocolate chips. Microwave for 1:30-2 minutes. Stir until melted. Add vanilla. Stir. Stir in nuts. Pour into a greased 8×8 pan and let cool completely. Cut into squares and enjoy.

Then I tried a new recipe from Emeril. A super easy recipe, actually. It is for Emeril’s Coconut Indulgences. Wow. If you like a Mounds bar, you have got to try this one. It is identical! I plan on making a second batch and topping each ball with a whole almond. They are really addicting! I quickly had to package them up and plce them in our garage so that I stay away from them. Yum. I will post the recipe at the bottom.

I also made another batch of the Lime Meltaways I shared earlier. Still good. Except that before I sliced them for baking, I rolled each log in green sugar to trim the edges. It just adds a little bit of color to them, and looks really festive. I’m very happy with the,

Next up I tried a new recipe for Chocolate Mint Pinwheels. I have a confession. I have never made a pinwheel cookie, or a slice and bake cookie. This combined both of them, and I am super happy with the results. It is a gorgeous cookie. The 1/4 teaspoon of green food coloring is a lot, but the green really comes through and is a beautiful contrast with the chocolate dough. I am also very happy with the flavor. I admit that they were not good hot out of the oven (I just can’t resist). So I was worried. However, once they cooled, I tried again. They are a perfect minty cookie. I really don’t like minty treats that are overly sweet. I like mint, but I don’t want it to stick to the back of my throat. Yuck. These cookeis have that crisp peppermint flavor, and there is just a hint of the chocolate. I guess the chocolate relly doesn’t come through much, but I do wonder if using a dutch process cocoa instead of regular would increase the chocolate flavor. I must make a note of that. This one is a winner.

Well, here’s two recipes for today, and I must dash. Sausage and peppers are begging to be made, so I must acquiesce.

* Exported from MasterCook *
Chocolate Mint Pinwheels
Serving Size : 48

1/2 cup shortening
1/2 cup butter
1 cup sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon peppermint extract
1/4 Teaspoon green food coloring
1/4 cup unsweetened cocoa

In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar and beat until fluffy. Add the egg, milk, and vanilla. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Divide mixture in half.
In a medium bowl, sift together the flour, baking powder, and salt. Into one portion of the shortening stir 1 1/2 cups flour mixture, mint extract, and food coloring. Stir the cocoa powder into the remaining flour mixture. Add cocoa mixture to the remaining shortening mixture and mix well.
Place each portion bewteen 2 sheets fo wax paper. Using a rolling pin, roll each portion into a 12×11 inch rectangle. Invert the green dough on top of the chocolate dough. Peel off top sheet of paper. From a long side, roll up jelly roll style, removing wax paper as you roll. Cut roll crosswise in half. Wrap each half in waxed paper and chill for 4 to 48 hours.
Cut chilled douhg into 1/4 inch thick slices. Place 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 oven for 10 minutes or till edges are firm and bottoms are lightly browned. Cool on wire racks.
Source: “BHG Cookies Cookies Cookies” – – – – – – – – – – – – – – – – – – –

* Exported from MasterCook *
Emeril’s Coconut Indulgences

5 ounces condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 package sweetened flaked coconut — (14-ounce)
3 cups semisweet chocolate chips

In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine. With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.

In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips. Pour the chocolate into a shallow bowl and, using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden.