December, 2012 | The Crafty Working Mom

The Crafty Working Mom

The life of a working crafty mom

Peppermint Fudge December 20, 2012

Filed under: Christmas,Dessert,Recipes — admin @ 2:39 pm
admin
Follow Me

admin

I am a single mom of a very active and busy thirteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
admin
Follow Me

Latest posts by admin (see all)

Peppermint Fudge

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Yield: 12+ (up to 64 pieces)

Peppermint Fudge

Ingredients

  • 1 – 14 oz. can sweetened condensed milk
  • 1 Tb. butter + extra for buttering the dish
  • 1 lb. dark chocolate chips/chunks
  • 1/4 tsp. salt
  • 1/4 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 cup Andes Peppermint Chunks

Instructions

  1. Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
  2. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water.
  3. Pour the condensed milk and butter in the bowl and heat.
  4. Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens–about 5 minutes.
  5. The mixture should thicken to a THICK cake batter consistency–almost too thick to pour.
  6. Add both extracts and mix well.
  7. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
  8. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
  9. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Notes

Adapted from: A Spicy Perspective

http://blog.eternal-hopes.com/peppermint-fudge/

 

Winter/Christmas Subway Art December 20, 2012

Filed under: Christmas,Printables,Subway Art — admin @ 1:28 pm
admin
Follow Me

admin

I am a single mom of a very active and busy thirteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
admin
Follow Me

Latest posts by admin (see all)

I had made some subway art actually last year that I’d like to share. It’s under my deviantART account.

        

 

Red Velvet Whoopie Pies with Peppermint Filling December 20, 2012

Filed under: Christmas,Dessert,Recipes — admin @ 12:08 pm
admin
Follow Me

admin

I am a single mom of a very active and busy thirteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
admin
Follow Me

Latest posts by admin (see all)

Red Velvet Whoopie Pies with Peppermint Filling

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

Yield: 40 sandwich cookies

Red Velvet Whoopie Pies with Peppermint Filling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup buttermilk
  • 1 1 ounce bottle (2 tablespoons) red food coloring
  • 1 recipe Peppermint and Cream Cheese Filling
  • Striped round peppermint candies, finely chopped (optional)

Instructions

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
  2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
  3. Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.

Notes

Adapted from: BHG

http://blog.eternal-hopes.com/red-velvet-whoopie-pies-with-peppermint-filling-2/

Peppermint and Cream Cheese Filling

Ingredients

  • 2 3 ounce packages cream cheese, softened
  • 3 tablespoons butter, softened
  • 1/2 teaspoon peppermint extract
  • 3 cups powdered sugar
  • Milk

Instructions

  1. In a large bowl combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.

Notes

Adapted from: BHG

http://blog.eternal-hopes.com/red-velvet-whoopie-pies-with-peppermint-filling-2/

 

Gingerbread People with Glaze Frosting December 12, 2012

Filed under: Christmas,Dessert,Recipes — admin @ 2:21 pm
admin
Follow Me

admin

I am a single mom of a very active and busy thirteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
admin
Follow Me

Latest posts by admin (see all)

Here are the recipes that I promised. It made around three dozen cookies and I made gingerbread people, trees, and snowflakes. With the glaze I had to add more milk then it called for. With the cookies I took them out after 10 mins.

Gingerbread People

Serves 108
Prep time 2 hours, 15 minutes
Cook time 10 minutes
Total time 2 hours, 25 minutes
Meal type Dessert
Website Betty Crocker

Ingredients

  • 1 cup packed brown sugar
  • 1/3 cup shortening
  • 1 1/2 cup dark molasses
  • 2/3 cups cold water
  • 7 cups Gold Medal® all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions

Step 1
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours
Step 2
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Step 3
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Step 4
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Simple Cookie Glaze

Serves 2/3 cup
Prep time 15 minutes
Meal type Dessert
Website King Arthur Flour

Ingredients

  • 2 1/4 cups confectioners' sugar (sifted)
  • 2 tablespoons light corn syrup
  • 2 tablespoons plus 1 teaspoon milk

Optional

  • food coloring

Directions

Step 1
In a small bowl, whisk together the confectioners' sugar, corn syrup, and 1 1/2 tablespoons of the milk until smooth.
Step 2
Add food coloring, if desired.
Step 3
Spread one cookie with glaze, using a table knife or offset spatula. If it doesn't smooth out after 1 minute, dribble in additional milk, 1/2 teaspoon at a time, until the glaze reaches the right
Related Posts Plugin for WordPress, Blogger...