I usually try to get some homemade baking done over the holidays for gifts and last minute items to take along to parties. This year I’ve tried out a few things so far:
1) Creamy Double Decker Fudge from Bits of Everything – this looked so easy and it actually was! It tastes good and the kids liked it. I also like that it uses reese peanut butter chips so I don’t find it too peanutty (although obviously it still is!)
2) Fig & Balsamic Jam from Bitchin’ Camero – I LOVE this recipe! I made it last year and it’s absolutely fabulous on sandwiches. It’s also so easy to make. Last year I processed them so people could keep them longer but since everyone ate it right away I decided to just make it and throw it in the fridge this year.
3) Spicy Cookies from Deanna’s Daughter – I had these at her place and they were so good I HAD to try them. I’ll be trying a second batch though since I don’t think I added enough pepper and cayenne – there just wasn’t any spice to them. The kids loved them though so still worth making!
4) Marshmallow Snowballs – my MIL makes these every year and are my husband’s favorite Christmas treat. They are time consuming but definitely a favorite! My MIL makes them with large marshmallows and then once set cuts them in half since they end up very large. This year I also tried it with mini marshmallows. I really like the bite size version but it sure does take more time!! The kids helped em make this and though it was messy we all had a lot of fun. Here’s the recipe which can also be found here:
- 1/2 cup butter
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons baking cocoa
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 3 1/2 cups flaked coconut
- 32 large marshmallows (I also used mini marshmallows)
In a saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle.This part is so important. I was impatient last year and tried while it was still warm – it was a mess and they never set!
Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on wax covered baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.