CHOCOLATE CANDY CUPS
Dark chocolate candy cups filled with anything you can imagine, nuts, fruits, peanut butter, coconut, caramel, and all dressed up for any occasion.
Provided by Michaela Kenkel
Categories Candy
Time 10m
Number Of Ingredients 3
Steps:
- Gather your ingredients. Anything you'd like to fill the cups with, or you can simply make them just plain chocolate.
- Line muffin tins with mini muffin liners.
- Place what you'd like to have in the chocolates inside the liners.
- Over low heat in a saucepan, melt the chocolate, stirring constantly. When it's smooth, remove it from the heat and pour it into each cup. The ones that have quite a bit in them, it's a good idea to give them a little stir with a toothpick to get the chocolate to the bottom.
- Let set at room temperature. Store in a cool dry place. No need to refrigerate.
Nutrition Facts : Calories 152 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 46 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHOCOLATE CANDY CANE TOWER
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
- Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
- Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
- Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.
CANDY CANE CHOCOLATE CUPS
Red and White Striped chocolate cups.
Provided by Beth Jackson Klosterboer
Categories Dessert
Time 20m
Number Of Ingredients 2
Steps:
- Pour white chocolate into a bowl so that the chocolate is about 3 inches deep.
- Pour the red chocolate into a disposable pastry bag or zip-top bag.
- Cut the tip off the bag.
- Pipe 5 to 7 lines of red chocolate over the top surface of the white chocolate.
- Dip one balloon into the bowl of chocolate to cover about 2/3rd's of the balloon.
- Lift the balloon out of the chocolate and allow the excess chocolate to drip off.
- Set the balloon on a parchment paper-lined baking sheet.
- Repeat by piping the same number of red stripes over the bowl of white chocolate.
- Dip another balloon.
- Repeat.
- If using pure white chocolate, refrigerate the balloons until the chocolate sets.
- If using Candy Melts, place the balloons in the freezer for about 3 minutes.
- Remove and let sit for one minute.
- Then, cut a small hole near the knot on the balloon to allow the air to escape.
- Tug and pull the balloons out of the chocolate cups.
- Fill with White Chocolate Peppermint Mousse, ice cream, pudding, candy or nuts.
CANDY CANE CHOCOLATE LOAVES
When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-DIPPED CANDY CANES
I couldn't resist combining my two loves-peppermint and chocolate-in this recipe. These are so easy, but if one breaks in the process, just pop it in your mouth. -Sandra Baumgarten, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.
Nutrition Facts :
TRIPLE CHOCOLATE CANDY CANE COOKIES
This dazzling cookie showcases one of my family's favorite flavors, peppermint. It's always one of the first to disappear from the cookie tray. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.
Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CANDY CANE HOT CHOCOLATE
A hot chocolate mix with variations a great gift idea or a winter drink, serve with a small candy cane and top whipped cream!
Provided by Calee
Categories Beverages
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl measure and sift powdered sugar, unsweetned cocoa, coffee creamer,salt and skim milk powder.
- Break up and pulse in food processor til candy canes are very fine. Cover your ears its gonna get noisy!
- Mix all together and store in air tight container until ready to serve.
- To make hot chocolate mix 1/3 cup hot chocolate mix in a cup of boiling water. Top with whipped cream!
- For a gift basket idea I make a batch of just plain hot chocolate, one batch with candy cane added and one batch with mini marshmallows. For a batch -one cup of mini marhmallows. Fill three decorative air tight containers with one of each of these kinds label with instructions for making, add a cute mug, nice gift for the holidays.
- About 14 candy canes or 175 gram box will yield one cup.
Nutrition Facts : Calories 102.6, Fat 1.9, SaturatedFat 1.2, Cholesterol 6.9, Sodium 134.7, Carbohydrate 18.5, Fiber 0.9, Sugar 16.6, Protein 4.5
CHOCOLATE-CANDY CANE CUPCAKES
Crush up some candy canes to make festive Chocolate-Candy Cane Cupcakes! These adorable candy cane cupcakes are perfect gifts or holiday party desserts.
Provided by My Food and Family
Categories Dairy
Time 1h23m
Yield 30 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.
- Spoon into 30 paper-lined muffin cups.
- Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 2 g
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- Before you begin, make sure your shot glass mold has been washed with soapy water, and is clean and entirely dry. Place the mold on a baking sheet, and preheat the oven to 350 F.
- Break the crook off of a candy cane, and remove the plastic wrapping. Set the crook aside for now. Snap the straight part of the cane in half, and place the two halves standing up in one cavity of the shot glass mold. It’s okay if they extend over the top—the candy will shrink lower when it bakes. Continue to fill the cavity with straight pieces of candy cane, until it is entirely full and you can’t fit another one in the mold. (I was able to fit 12 candy cane pieces in each mold.)
- Break the crooks into smaller pieces, and fill the center of each mold with bits of candy cane pieces, coming up to the top of the straight pieces. You will have extra candy cane scraps left over that you can save for another use.
- Bake the candy cane cups in the preheated oven for 12-14 minutes, until the candy has melted together in the cups. You might start to see just a few small bubbles along the edges. Watch it carefully, because you don’t want the candy to turn bubbly and brown. Remove the pan from the oven and immediately use a knife or metal spatula to scrape off any candy that has melted outside of the cups. Use a metal spoon or the bottom of a flat cup to gently press on the candy, to remove any air bubbles and make a completely flat bottom. Let the cups cool completely before proceeding.
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