Blog Archives - THE EDMONSON VOICE

Christmas Morning White Hot Chocolate

12/18/2019

Ingredients

3 cups milk
1 cup half and half or heavy cream
8 ounces good quality white chocolate chips
1 1/2 teaspoons vanilla
pinch of salt
whipped cream marshmallows, sprinkles (optional, for serving)

Directions

Add all ingredients to a medium pot over medium heat. Heat, whisking frequently, until the chocolate chips have melted and the hot chocolate is smooth. Do not allow the hot chocolate to boil. Serve warm with whipped cream, marshmallows and Christmas sprinkles.

Peppermint Bark Fudge

12/11/2019

Ingredients

1 14 oz can sweetened condensed milk (396g)
1 cup dark chocolate chips (175g)
1 cup premium white chocolate chips (175g)
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract optional
1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)

Directions

Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).
Add dark chocolate chips to one pan and white chocolate chips to the other.
Melt chocolate chips over medium heat, stirring constantly until completely melted.
Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.
Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
Immediately sprinkle with remaining crushed peppermint pieces.
Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).

Candy Cane Cookies

12/5/2019

Ingredients

1/2 cup unsalted butter softened
1/2 cup shortening
1 cup white sugar
3/4 cup brown sugar
1 1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup crushed candy canes
1 cup white chocolate chips plus more for dotting on the tops

Directions

Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.
Turn the mixer down to low speed and mix in the flour, baking soda & salt. If the dough sticks to your fingers when you squeeze it between them - add in a little more flour 1 tablespoon at a time.
Mix in the crushed candy canes & white chocolate chips.
Form the dough into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.
Bake for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few white chocolate chips on the top of each cookie (optional).
Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.