In Googling around for ideas for a holiday treat auction, we ran across photos of these. They are fairly easy to make, yet a nice and somewhat different treat for the holidays. It probably would have helped if it weren’t 80 ˚F in December to make these, but such is life. The chocolate took a while to cool, making the process a bit slower than expected.
These are a very easy treat to get kids of any age involved in!
They kept fairly well for a few days in the fridge. But probably wouldn’t want to push it much beyond that. Once they are cool, store in a tupperware.
Chocolate Dipped Candy Cane Marshmallows
- Box of 100 mini candy canes
- Bag of marshmallows
- Bag of Chocolate Chips
Using a double boiler or a pan of water with a bowl on top, heat the chocolate to melt it.
Crush 20-30 mini candy canes (in batches as you need the crumbs)
Stick a mini candy cane in a marshmallow
Using tongs and holding by the candy cane, dip the marshmallow in the melted chocolate
Let it cool a few seconds
Dip the marshmallow in the candy care crumbs
Put on wax paper to cool
The kids did almost all the work on these. They loved making the dough, forming and filling the cookies. And of course devouring them–make sure to cool well, the jam stays HOT for a long time! There’s a bunch of recipes out there, but I liked the simplicity of this one from About a Mom.
Jam filled Butter Cookies
- 3/4 Cup unsalted butter softened
- 1/2 Cup sugar
- 2 Egg yolks
- 1 3/4 Cups flour we use white-whole wheat for just about everything, including these
- About 1/2 Cup jam
Preheat oven to 375˚F
Cream together butter, sugar, and egg yolks.
Mix in flour mixing until a soft dough forms.
Pinch off pieces and roll dough balls in your palms to make 1 inch balls.
Place balls on cookie sheet and make a well in the center.
Fill each well with 1/2 tsp jam
Bake for 8-10 minutes until golden on the bottom.
Remove and cool on wire rack--Jam is HOT, be sure to cool.
No photo…it was devoured too fast! Our son made these at school and brought home the recipe. We wanted to save it for next year, so here it is. Looks like it was adapted from this Cooks.com post.
Mini Pumpkin Cranberry Bread
- 3 c all-purpose flour
- 1 Tbs plus 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 1/2 tsp salt
- 3 c sugar
- 1 can 15 ounces pumpkin
- 4 eggs
- 1 c vegetable oil
- 1/2 c orange juice
- 1 c fresh cranberries
Preheat oven to 350°F.
Grease and flour 5-6 mini (5X3-inch) loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl
Beat until just blended.
Add pumpkin mixture to flour mixture
Stir just until moistened.
Fold in cranberries.
Spoon batter into prepared loaf pans.
Bake for 50to 55 minutes or until toothpick comes out clean.
Cool in pans on wire racks for 10 minutes
Move to wire racks to cool completely.