Candy Cane Chocolate Mini Loaves

This recipe also comes from the December issue of Taste of Home magazine. The author suggested using left over candy canes for this special treat. That's certainly a wonderful idea. However, I love the idea of making these mini loaves and giving them out as Christmas gifts. What a wonderful expression of love and thoughtfulness to give something you made yourself.

I suggest melting the white chocolate for the topping in the microwave. Place it in a microwave-safe bowl and heat at 30 seconds intervals until melted. Be sure to stir after each 30 seconds, as the chocolate may not always look melted when it really is.

Again, I hope you'll take time to purchase Taste of Home magazine and treat yourself to other amazing recipes. This is just the best cooking magazine around.

Candy Cane Chocolate Mini Loaves

1/4 cup butter, softened
1 2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup (6 oz.) miniature semi-sweet chocolate chips


Preheat oven to 350 degrees. Coast eight 5 3/4 x 3 x 2-inch loaf pans with cooking spray.

Beat butter and sugar until crumbling, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts.

In another bowl, whisk flour, cocoa, baking soda and salt. Add to brown sugar mixture alternately with the buttermilk, beating well after each addition. Fold in the chocolate chips.

Transfer to prepared pans. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.

Topping

2 oz. white baking chocolate, melted
3 tablespoons crushed candy canes

Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

Chocolate Comfort Cake

I found this recipe in the December issue of Taste of Home magazine. If you like to cook, this magazine is one of the best I've found anywhere. The recipes are for what I call real food and most include ingredients that we would normally have in our kitchens.

One tip noted at the bottom of the recipe concerns the coffee. Don't skip it, even if you're not a coffee drinker. The coffee brings out the taste of the dark chocolate.

I hope you'll head out to purchase this magazine and check out all the other wonderful recipes.

Chocolate Comfort Cake

1 box dark chocolate cake mix (regular size)
1 pkg. (3.9 oz) instant chocolate pudding mix
4 large eggs
1 cup sour cream
3/4 cup canola oil
3/4 cup brewed coffee
1/2 cup sugar
6 tablespoons butter
4 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped

Preheat oven to 350 degrees.

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, canola oil, coffee and sugar. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Pour into a well-greased 10-inch fluted tube pan. Bake approximately 50-55 minutes, or until a wooden toothpick inserted near the center comes out lean. Cool for 10 minutes before removing from the pan to a wire rack.

In a double-boiler, melt the butter and chocolate. Stir until mixture is glossy and smooth. Drizzle over the cake.

Candy Cane Cake

This recipe comes from the December issue of Country Living magazine. It has many wonderful recipes and a section on vintage toys and ornaments. I especially loved that. I hope you enjoy the Candy Cake Cake and that you take time to check out Country Living magazine.

I Do recommend that you not use substitutions in the ingredients.  For example, don't substitute regular all-purpose flour for cake flour or margarine for real butter. The same is true for using imitation vanilla flavoring instead of pure vanilla flavoring. Sometimes those substitutions don't matter but cakes just taste better when you use the real stuff.

Candy Cane Cake

3 1/2 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups granulated sugar
6 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature

Preheat oven to 325 degrees.

Lightly grease three 8-inch round cake pans and line with parchment. Grease parchment. (I use waxed paper instead of parchment paper.)

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat butter and sugar with an electric mixer on medium-high until pale and fluffy. It takes about 3-4 minutes. Add egg whites, one at a time, beating just until blended after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk, alternately, beginning and ending with flour mixture. Beat only until just combined.

Divide batter evenly among the prepared pans.

Bake 25 to 30 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes, then invert onto racks to cool completely.

7-Minute Frosting

4 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 tablespoon corn syrup

Bring 2 inches water to a gentle simmer in the bottom of a double-boiler. Place egg whites, sugar, cream of tartar, salt, water and corn syrup into the top boiler.. Place boiler over saucepan and cook, whisking on low speed with a hand mixer, until mixture registers 160 degrees on a candy thermometer. This takes 8-9 minutes.

Remove top pan and continue to whisk on medium speed until thick, glossy peaks form. This takes 2-3 minutes.

Assembling and Decorating

3 candy canes, crushed (about 1/4 cup)
Store-bought peppermint bark, roughly chopped


Place one cake layer on a cake stand or plate. Top with 1 cup frosting and sprinkle with half of the crushed candy canes. Place second cake layer on top of that and top with 1 cup frosting and the remainder of the crushed candy canes.

Cover top and sides of cake with remaining frosting. Press peppermint bark into the frosting on the sides of the cake.

Deep Fried Oreos

Okay. This is the South. We love all things fried and battered. So how could anyone resist this recipe in the Taste of Home Summer 2018 issue?

Deep-Fried Oreos

18 Oreo cookies

oil for deep-fat frying

1 cup Bisquick

1 large egg

1/2 cup milk

Confectioners' Sugar

18 4-inch wood skewers

Thread one cookie on each of the wooden skewers, inserting the pointed end of the skewer into the filling. Freeze until firm. This takes about an hour.

Heat oil in an electric skillet or deep fryer until it reaches 375 degrees.

Whisk together the egg and milk. Place Bisquick in a shallow bowl. Pour the milk/egg mixture into the Bisquick and whisk until just moist.

Holding the skewer, dip frozen cookie into the mixture and coat both sides. Shake off the excess.

Fry the cookies, a few at a time, for 1 to 2 minutes on each side, until golden brown. Drain on paper towels. Dust cookies with Confectioners' Sugar just before serving.

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Cinnamon Sugar Tortilla Strips

I found this recipe in an old issue of Real Simple magazine. I might have skipped past it except for the sweet woman who cooks at our church. She sometimes makes these for Wednesday night dinners. They are just wonderful.

This isn't her recipe. I've never asked for it. Some treats are just that: treats. But I couldn't resist sharing this just for the fun of it.

Cinnamon-Sugar Tortilla Strips

1 cup sugar
1 tablespoon ground cinnamon
pinch of salt
4 burrito-size flour tortillas
1/4 cup vegetable oil

Preheat the oven to 350 degrees.

Mix sugar, cinnamon and salt in a small bowl. Dividing evenly, brush tortillas on both sides with oil and sprinkle generously with cinnamon-sugar mixture.

Cut into 1-inch strips and arrange in a single layer on two baking sheets.

Bake, flipping halfway through, until golden and crispy, 20 to 25 minutes. Let cool completely. 

Strips can be made, cooled, and stored in an airtight container up to four days ahead.

Tiger Butter Bark Candy

Do not try to say the name of this recipe fast. Nope. Just don't. It will twist your tongue and make others think you are loopy. Okay. I'm usually a little blonde. so nobody would know the difference. Just saying.

Anyway, this is yet another recipe using peanut butter. It's just different and easy and a wonderful variation from my usual peppermint bark. I found the recipe in the December/January issue of Country Woman magazine. I highly recommend the magazine. It has wonderful recipes and stories for everyone, whether you live in the country or not.

Tiger Butter Bark Candy

1 lb. white candy coating, coarsely chopped
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Line a 15x10x1-inch pan with waxed paper.

Place candy coating and peanut butter in a microwave safe dish. Melt at 30 second intervals, stirring in between, until smooth. Spread mixture into the prepared pan.

In another microwave safe bowl, melt the chocolate chips and shortening. Again, melt at 30 second intervals, stirring in between, until well blended. Drizzle this mixture over the top of the peanut butter mixture. Use a knife to swirl the two mixtures so that it looks marbled.

Refrigerate until firm. Break into pieces. Enjoy!

Peanut Butter-Butterscotch Pie

Sometimes the very best recipes come from the least expected places. This recipe came from one of those inserts in the newspaper and was directed at folks who cook with children. I probably wouldn't have even glanced at it except that I'm a sucker for peanut butter. It's not my fault. Growing up in an area where peanuts are plentiful and every fall smelling that wonderful smell of roasting peanuts. Well. I really didn't have a chance, did I?

Peanut Butter-Butterscotch Pie

1/4 butter
1/2 cup peanut butter
3 cups marshmallows
4 cups crisp rice cereal
1 (3.5 oz.) box of instant butterscotch pudding and pie filling
1 3/4 cups milk
1/2 cup Cool Whip, thawed
Chocolate syrup for topping

Place butter, peanut butter and marshmallows in a large microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Don't skip the stirring part. When you are melting things in the microwave, sometimes they don't appear to be melting when they really are. This can cause you to overcook, or burn, your food.

Stir cereal in to the peanut butter mixture, mixing thoroughly.

Coat a pie pan with cooking spray. When the cereal mixture is cool enough to handle, press it along the bottom and up the sides of the pie plate to form a crust.

In a large bowl, whisk pudding mix and milk until the mixture thickens. Fold in the Cool Whip and pour it into the crust. Refrigerate at least two hours or until the pudding filling is set.

Drizzle with chocolate syrup before serving.

Makes 8 servings.