The holiday
season is upon us, and no holiday would be complete without the addition of a
few pounds!! We thought we would
contribute to the weight gain with some wonderful recipes.
Candy Cane Dip
Serves: 8 to 10
Ingredients
·
8 oz Cream Cheese
·
13 oz Marshmallow Creme
·
5 to 7 Candy Canes
Instructions
1.
Mix well the soft cream cheese and
marshmallow creme together.
2.
Crush the candy canes in small pieces
and add it to the mixture. Mix all together and serve.
PUMPKIN GINGER WAFFLE Bites
Serves: 2
INGREDIENTS
·
1 cup almond flour
·
2 tablespoons coconut flour
·
½ teaspoon baking soda
·
½ teaspoon cinnamon
·
1 teaspoon ginger
·
2 tablespoons finely chopped
crystallized ginger
·
2 eggs
·
¼ cup almond milk
·
¼ cup pumpkin puree
·
1 teaspoon vanilla extract
·
3 tablespoons melted brown butter (or
regular melted butter)
·
2 tablespoons maple syrup
INSTRUCTIONS
1. Preheat
waffle iron.
2. Combine
all dry ingredients in a large bowl.
3. Whisk
together all wet ingredients in a separate bowl until smooth.
4. Add
the wet ingredients to the dry and mix together with a spatula.
5. Pour
batter into the middle of the waffle iron but only allow it to spread about ⅓
of the way (about 3 tablespoons of batter) to form the “bites”. If you want a
regular waffle just pour the necessary amount of batter
into the iron.
6. Cook
according to the waffle iron’s directions and remove when cooked and edges are
crispy.
Chocolate-Caramel Pecan Clusters
- Yield: 18 to 20 large or 30 to 35 small
candies
- Prep 40 mins
- Bake 5 mins to 10 mins
- Cook 35 mins
Ingredients
- 4 1/2 cups pecan halves (1
pound)
- 2 cups sugar
- 2 cups whipping cream
- 3/4 cup light-colored
corn syrup
- 1/2 cup butter
- 1/8 teaspoon salt
- 1 cup semisweet
chocolate pieces (6 ounces)
- 1 cup vanilla baking
pieces
- 1/3 cup semisweet chocolate
pieces (2 ounces)
- 1 teaspoon shortening
- 1/3 cup vanilla baking
pieces
- 1 teaspoon shortening
Directions
1.
In a shallow baking pan, spread pecan
halves in a thin layer. Bake in a 350 degree F oven for 5 to 10 minutes or
until pecans are a light golden brown, stirring once or twice. Remove from
oven. Set aside. Line baking sheets with parchment paper or greased foil.
2.
For caramel mixture, in a 3-quart saucepan,
combine sugar, 1-1/2 cups of the whipping cream, the corn syrup, butter, and
salt. Cook and stir over medium-high heat to boiling.
3.
Keeping mixture boiling, very slowly add
remaining 1/2 cup whipping cream. Clip a candy thermometer to side of the pan.
Reduce heat to medium-low; mixture should boil at a moderate, steady rate over
entire surface.
4.
Cook, stirring occasionally, until mixture
reaches 244 degree F (firm-ball stage). Keep an eye on the mixture so it
doesn't boil over. Remove from heat immediately. Remove candy thermometer. Pour
into a 4-cup glass measuring cup.
5.
For large candies, mound pecans in 20
groups, 3-1/2 inches apart on the baking sheets. For small candies, arrange 3
or 4 pecan halves 2 inches apart.
6.
Quickly pour half of the caramel mixture
over pecans. (If caramel is very hot, it will run more. Just push caramel back
to pecan mound with a small spatula.) Repeat with remaining caramel mixture.
(Caramel will have cooled enough to mound.)
7.
In a small saucepan, melt the 1 cup
semisweet chocolate pieces over low heat. In another small saucepan, melt the 1
cup vanilla baking pieces over low heat. Spread half of the caramel mounds with
semisweet chocolate and the other half with vanilla baking pieces.
8.
Using the same small saucepans, melt the
1/3 cup semisweet chocolate pieces and 1 teaspoon shortening in one saucepan
and the 1/3 cup vanilla baking pieces and 1 teaspoon shortening in the other.
Drizzle semisweet chocolate over vanilla-frosted candies; drizzle the melted
vanilla baking pieces over the semisweet chocolate-frosted candies. Drag a
toothpick through the drizzle, if you like. Let stand until set. Makes 18 to 20
large or 30 to 35 small candies.
