Holiday Wreath Brownies Recipes

HOLIDAY WREATHS

Steps:

• Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
• Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

HOLIDAY WREATH BROWNIES

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Gradually add flour, mixing well., Spread into prepared pans. Bake 25-30 minutes or until brownies begin to pull away from sides of pan. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Using a 3-in. round cookie cutter, cut out the center of each brownie to form a wreath (save trimmings for another use). Tint frosting green. Frost wreaths. Use Sour Belt candies to make two bows; attach to wreaths. Decorate with nonpareils as desired. Store in an airtight container.

HOLIDAY WREATH ROLLS

Steps:

• Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
• Combine the cheese, garlic, and herbs in a small bowl. Set aside.
• Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
• Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

FINGER-PAINT HOLIDAY WREATH COOKIES

Steps:

• In medium bowl, beat shortening, butter and sugar with electric mixer on medium speed until well blended. Beat in egg and vanilla until smooth. Beat in flour and baking soda, scraping bowl occasionally, until well blended.
• Shape dough into a roll, 5 inches long and 2 1/2 inches in diameter. Wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until very firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. With 1-inch round cookie cutter or cleaned plastic bottle cap, cut out centers of cookies. Cut each cutout center part cookie in half. Place 2 halves at bottom of each wreath to shape bow.
• Bake 6 to 11 minutes or until edges just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Reserve 1/2 cup of the frosting in small microwavable bowl. Spread remaining frosting on cookies. Spoon 1/4 cup of reserved frosting into another small microwavable bowl. Microwave each bowl of frosting uncovered on High about 5 seconds or until warm; stir until pourable. Stir green food color into frosting in one bowl; stir red food color into frosting in other bowl.
• Create a wreath pattern on frosted cookies by dipping one fingertip into warm green frosting and lightly pressing onto wreath part of cookies, repeating to resemble wreath. Create a bow by dipping another fingertip into warm red frosting and lightly coating bow part of cookies. Rewarm frosting if it gets too stiff. Press 3 to 9 cinnamon candies onto wreath to look like berries.

HOLIDAY TREE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie mix batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles (See More About This Recipe). Set aside leftover pieces for snacking.
• Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.
• Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.

HOLIDAY BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch baking pan; set aside.
• Cream Cheese Filling:.
• In a medium bowl, with an electric mixer set on medium, beat cream cheese until fluffy.
• Add sugar, maraschino cherry juice, and egg and beat until smooth.
• Stir in maraschino cherries; set aside.
• Brownie:.
• In a microwave safe bowl, combine butter and chocolate. Heat on medium-high setting until melted, stir until smooth; set aside to cool for 3 minutes.
• In a large bowl, beat chocolate mixture, sugar, vanilla extract, and eggs with an electric mixer until smooth.
• Gradually beat in flour and salt, scraping bowl continue to beat for 1 minute.
• Stir in chopped walnuts.
• Spread half of the batter into prepared pan.
• Spread cherry-cheese filling over batter.
• Carefully spread remaining batter over filling. Gently swirl with knife to create a marbled effect.
• Bake for 45-50 minutes or until toothpick comes out clean when inserted in middle of brownie pan.
• Cool completely before cutting into squares. Store covered in refrigerator.