White Christmas Frosting Fudge-Improv Challenge

Our leader. Lesa, who blogs over at Edesia’s Notebook picked red and green for this month’s Improv Challenge.  I thought of lots of ideas to combine red and green foods for the challenge, even considering doing something with broccoli and red pepper, which would have been nice and healthy.

In the end, something sweet won out.  There is the matter of my constant sweet tooth, and it is Christmas time, after all.  Since it is Christmas time, I knew the sweet had to be quick and easy, so I decided to make a red and green version of a frosting fudge recipe that first came from Pillsbury, adding chopped candied red cherries and pistachios to the white fudge.  With only 5 ingredients and around 20 minutes of actual work time, this is the perfect candy to make during the busy holiday season.

I colored the pistachios with a little green food coloring to make the candy a bit more festive.

White Christmas Frosting Fudge
1 (11-oz.) pkg. white baking chips
1 (15-oz.) can white frosting
1 t. vanilla
1/2 c. candied cherries which have been cut into eighths
1/2 c. chopped pistachio nuts
few drops of green food coloring, if desired

If using food coloring on nuts, add, mix and spread nuts out on a piece of waxed paper to dry while you prepare the rest of the candy.  Line a 8 or 9-inch square pan with a piece of foil big enough so that the extended ends will fold back over the top of the pan to cover.  Place white baking chips in a microwave-safe bowl and heat at 50% power for one minute.  Stir.  Continue to microwave at 50% power for 20-30 seconds, stirring each time.  Stir chips until they are completely smooth.  Add white frosting and vanilla and mix until well blended.  Stir in cherries and nuts.  Scoop into prepared pan.  Refrigerate about 1 hour to set.  I like to store this candy in the fridge, tightly wrapped and uncut, cutting it as I need it and let the candy set 30 minutes or so to firm up.  Makes 64 1-inch pieces.

If you would like to join the Improv Challenge for 2015, you can find all the info on Lesa's Improv Page

An InLinkz Link-up

Cherry, Coconut and Cornflake Dream Bars-12 Weeks of Christmas Treats

With a topping chuck full of chopped candied cherries, coconut, cornflakes and nuts over a brown sugar shortbread-like crust, I like to call these Three C Bars.  I am told by "whomever they are" that Three C Bars would not be very search-engine friendly so hence the long title name.

This is week 8 of 2013’s 12 Weeks of Christmas Treats.  Thanksgiving is just over two week away.  The time is certainly flying.  I hope that you are checking out the links in this great party each week.  There are always wonderful recipes to add to your Christmas goodies.

This recipe is a bit different version of the ever-popular dream bar.  The cornflakes are an unusual addition and provide a bit of extra crunch to the topping.  The cherries make the bars look Christmas festive and can be red, green or a combination of both.  I used walnuts, but almonds, hazelnuts pecans are very good also.

An easy way to cut down on the amount of time that it takes to make the crust, is to cut the butter into fairly small cubes when you add it to the flour mixture.  This makes less effort with the pastry blender.  The cornflakes need to be folded into the egg mixture very carefully so that they aren't crushed.

These bars are a quick, easy and delicious addition to any holiday cookie platter.

Cherry, Coconut and Cornflake Dream Bars
1 c. all-purpose flour
1/2 c. brown sugar, firmly packed
1/4 c. butter or margarine
2 eggs at room temperature
1 c. brown sugar, firmly packed
1 t. vanilla
1/4 t. salt
1/2 c. chopped candied cherries
1 c. coconut
3/4 c. chopped nuts
1 c. cornflakes

Place flour and 1/2 c. brown sugar in a medium mixing bowl.  Cut butter or margarine into small chunks and add to the flour/sugar mixture.  Cut in with a pastry blend until the mixture looks like coarse cornmeal.  Pat evenly in a foil-lined 9x13-inch baking pan.  Bake at 350 degrees about 10-12 minutes or until golden.  (There may be some cracks in the crust.  It is OK.)  Meanwhile place eggs in a small mixing bowl and beat well.  Add the 1 c. brown sugar, 1/4 cup at a time, beating well after each addition.  Stir in vanilla and salt.  Add cherries, coconut and nuts  If the crust is not yet finished baking, set egg mixture aside.  Remove crust from oven.  Allow crust to cool slightly.  Add cornflakes to egg mixture, folding in very gently.  Carefully spread egg mixture over the top of the slightly cooled crust.  Return to oven and bake an additional 25 minutes.  Remove from oven and allow to cool slightly.  Lift from pan using the ends of the foil.  Cut into bars while still warm, pressing down with a knife to be sure to cut through the crust.  Place bars on a rack and cool completely.  Store tightly covered or in a zip top bag to keep the coconut and cherries soft.  Makes 36 bars.

Brenda from Meal Planning Magic continues to do a wonderful job of hosting this great holiday party.

If you would like to join us for the last few weeks, you can pop over here to sign up.

I am linking to these great parties:
Wednesday Whatits
Wonderful Wednesday
Your Whims Wednesday
Wow Me Wednesday at Ginger Snap Crafts
Wake Up Wednesday
Creative Munster Party
Whimsy Wednesday
Show and Share Wednesday
Wow Me Wednesday at Polka Dots On Parade

Be sure to check out the links below for other delicious treat ideas.

12 Weeks of Christmas Treats-Eggnog Cherry Drops

Here we are at week 10 of 12 Weeks of Christmas Treats hosted by Brenda at Meal Planning Magic.  Only two more weeks to go.

For me, a holiday cookie platter is not complete without a eggnog-flavored cookie.  This week I am sharing Eggnog Cherry Drops.  This is a rum and nutmeg flavored cookie full of chopped candied cherries, nuts and coconut if desired.  Only two cups of the Holiday Cookie Mix makes about 32 cookies.

Making these cookies used up the second batch of Holiday Cookie Mix.  I will need to make one more to finish the 12 Weeks of Christmas Treats, but will have some left to post additional recipes made with it on my Saturday sweets posts.

After the cherries and nuts have been chopped, these go together very quickly, and they can be all baked up and ready to eat in about 30 minutes, depending on the size of the cookie sheet they are baked on.

Any nuts can be used here.  I most often use walnuts, but almonds are very good in these also.

Eggnog Cherry Drops
2 c. Holiday Cookie Mix
1/2 t. nutmeg
1 egg
1 T. water
1 t. rum extract
1/2 c. candied cherries, chopped
1/2 c. toasted chopped nuts
1/2 c. flaked coconut (opt.)

Measure cookie mix into a mixing bowl, add nutmeg and mix well.  In a small bowl, combine egg, water and rum extract.  Mix well.  Add to dry ingredients and mix until well combined.  Stir in candied cherries, nuts and coconut, if using.  Drop by teaspoonsful onto parchment paper-lined baking sheet.  Bake at 350 degrees 10-11 minutes.  Remove to rack to cool.  Makes about 32 cookies.

There is still time to jump in and join in posting a recipe for the last two weeks.  All the important details are on Brenda's 12 Weeks of Christmas Treats post.