Chocolate Christmas Trees
What you'll need is a Wilton Christmas tree mold. I bought mine from Michael's,
but they have some really cool different molds you could use if you don't want to
do a Christmas tree. You'll also need some type of melting candies. I used milk,
dark, and green colored white chocolate from Wilton. If you want "ornaments" on
your trees I would use mini M&Ms. If you're doing a different mold you could use
crushed up candy canes.
I poured about a half of a bag of chocolate chips into a bowl and put it in the microwave
for 1 minute. I would only do 20 seconds more if not all the chips are melted. You don't
want to leave it in for too long because it will get lumpy and "burnt"...thus, you can't use
it. It should just be a creamy consistency.
I did the chocolate first and threw them into the fridge until they were firm.
I used a "baby" spoonful to fill the trees...you want to make sure
you get the chocolate into each point/corner of the tree.
...And because I'm slightly obsessive compulsive...I had
to only have one of each color mini M&M on each tree.
I tap the mold on the counter top lightly to "set"
the minis and then off to the fridge to harden.
You can see how their "shine" has gone away...that means they are solid again.
Soooo pretty! =)
Chocolate Fudge
I found this recipe in Woman's Day Magazine last December and I've wanted to try it.
This year I finally had the chance to give it a try. Ok, so you'll need 2 cans of sweetened
condensed milk, 2 bags of BITTERSWEET chocolate chips, 2 tablespoons of COLD
UNSALTED butter, 2 teaspoons vanilla extract, 1/4 salt, and crushed candy canes.
This recipe will use two 8X8 pans...I don't have exact square pans, but these worked
just fine. You'll want to line with parchment paper leaving and overhang...it makes for
easy removal. You don't want to skip this step...it MEGA simplifies getting the fudge
out of your pans. (plus, you may not have to even clean them if no fudge gets on them!)
I would also have this ready before you start on your fudge...I would also have the
candy canes (if you want them on the top of your fudge) crushed and ready to go.
Combine the bittersweet chocolate chips and sweetened condensed milk. You'll want to cook over a low heat, stirring often (so it doesn't burn) until the chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until butter has melted...this will use some strong arms here because this is the part where it's starting to thicken and you know it's almost ready. Once the COLD butter is all melted and you've mixed it really well. You'll be pouring equal amounts of the fudge in both of your 8X8s. Sprinkle your fudge with the candy cane pieces. (I only did one 8X8 with candy canes...the other one is just plain chocolate fudge)
Refrigerate until firm, up to 3 hours...but I was impatient and only waited an hour. =)
Though I will tell you a tip...if the fudge does not peel easily off of the parchment paper...
it's not cooled enough and must go back into the fridge. Once it's finished solidifying
it should come very VERY easily off of the parchment paper.
Chocolate Fudge
Ingredients:
4 cups bittersweet chocolate chips (2 12-oz. packages)
2 cans (14 oz each) sweetened condensed milk
2 Tbsp cold unsalted butter
2 tsp vanilla extract
1/4 tsp salt
crushed candy canes
Directions:
1. Line two 8 inch square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.
2. In a saucepan, combine the chocolate chips and sweetened condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.
3. Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy cane pieces, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours.
4. Using the overhangs, transfer the fudge to a cutting board and cut into 1 inch squares.
I used these little baking cups as my candy papers...
they were the perfect size for the two candies I made.
I fit eight of those mini cup cake wrappers in these containers.
I think it's so pretty!!! (and they taste good too...shhhh-! don't tell anyone I taste tested!)
Ok, so we have two dark chocolate trees, two milk chocolate trees, two regular pieces
of fudge, and two with crushed candy cane on top...makes for a pretty (& inexpensive)...
and actually not-so-time-consuming gift. =)
LOVE it! =)
I felt so guilty after all my taste testing... I made myself this delish salad topped
chicken and cheese with my homemade balsamic vinaigrette. It made myself feel
a little better about myself. =) haahaa!
Balsamic Vinaigrette
Ingredients:
1/2 cup balsamic vinegar
2 Tbsp olive oil
2 Tbsp vegetable oil (I just use olive oil)
1 clove (1 tsp) garlic, minced
1/2 Tbsp dijon mustard
1/4 tsp oregano
to taste salt & pepper
Directions:
If you don't have a pampered chef 'measure, mix, & pour' you can just whisk the ingredients together and store in an airtight container.
Hope you've enjoyed these yummies! =)
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