It’s my favorite time of year! The holidays are so much fun, and I love filling my days with making treats, and decorating. Here’s a couple of my favorites and a few more I found around the web!
Candy Cane Marble
1 pound dark chocolate
1 pound white chocolate
30 small peppermint candy canes
Put dark chocolate in a microwave bowl and heat on high setting in microwave 2 to 3 minutes or until chocolate is melted and smooth. Stir chocolate about every 30 seconds to make sure lumps are melting. Put white chocolate in microwave bowl and heat like dark chocolate. Put candy canes in a large freezer bag. Using a rolling pin break the candy canes into different size pieces. Place half the crushed candy canes in a strainer and shake small crumbs into dark chocolate. Place the remaining crushed candy into strainer and shake crumbs into white chocolate. Line a 9X9X9 baking pan with heavy aluminum foil. Spread dark chocolate out into bottom of pan. Spread white chocolate over the dark chocolate in pan. Sprinkle the rest of the crushed candy canes over the top. Cover and refrigerate for about 2 hours. When hardened break up pieces of candy by dropping straight down on the counter.
1/2 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Cream butter and sugar until fluffy. Add one egg at a time mix well after each addition. In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger. Slowly stir 1/3 of the flour mixture into the sugar mixture. Then stir 1/3 of the pumpkin into the sugar mixture. Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture. Gently fold in chocolate chips and 3/4 cup of pecans. Grease and flour a 9×5 inch loaf pan. Preheat the oven to 350 degrees. Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely. For the icing stir together the confectioners’ sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.
Cozy Log Cabin Cheesecake
2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped peacans
Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.