From Martha Stewart Living, December/January 1997/1998

Five Minute Fudge Wreaths

This Recipe is from Rachel Ray when she was on the Oprah Show in 2005.  That Christmas I think I made about 10 of these wreaths to give away.  They were a great gift for friends and make a wonderful hostess gift and very quick and easy to make.

12 ounces package of semisweet chocolate chips

1 cup butterscotch chips

14 ounce can of sweetened condensed milk (save the can)

1 teaspoon pure vanilla extract

8 ounces of whole walnuts (I used pecans), plus a bit more for decorating the top of the wreath

½ cup raisins or dried currants

Candied red and green cherries for decorating the top like holly

Butter to great an 8 inch round cake pan

Grease an 8 inch round cake pan with butter.  Add the chocolate and butterscotch chips, condensed milk and vanilla to a medium saucepan and turn the heat to low.

Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir the chips and milk together until they are melted (about 3 mins). Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the centre to form a ring shape (wreath). Let it stay bumpy on the top.  Keep pushing the can back to the center if the fudge movies it away.  Cut the red cherries in half to make holly berries and the green cherries into quarters to make leaves.  Decorate the fudge with several groups of holly berry springs made from the cherries and garnish with walnuts between the sprigs.

Place the fudge into the fridge and chill until firm.  Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. 

Wrap up with plastic wrap, place a bow or Christmas ornament on the top and you have a great gift that will impress.  

Variation:

White Chocolate Wreath with Pistachio and Cranberry:
Substitute the chocolate chips with white chocolate chips, 1½  ounce bag plus 1 cup

Substitute 1 to 1 ½ cups of shelled natural pistachio nuts for walnuts

Substitute ½ cup dried sweetened cranberries for currants

Truffles

Truffles, such decadent chocolate treats which are rich and elegant!

These will keep well in the fridge for several days and can also be frozen.
 
You can experiment with these for different flavoring, such as Cognac, Kahlua,  Grand Marnier, Amaretto, Frangelico, kirsch, rum, bourbon, coffee, coconut extract, almond extract or flavoring of your choice

Truffle Recipe #1

2/3 cup finely ground toasted hazelnuts or almonds
7 Tablespoons of melted butter (do not use margarine)

3 oz. bittersweet chocolate, chopped into pieces (I use Callebaut chocolate)

1 Tablespoon of Amaretto (goes with the almond) or 1 Tbsp Frangelico (for hazelnuts)

4 egg yolks
2/3 cup of sugar

½ tsp pure vanilla extract

1 ½ tsp of almond extract

Finely chop toasted nuts, slowly mix 3 Tbsps of melted butter with the nuts.

Heat remaining butter in a small saucepan on low heat.  Add chocolate and immediately remove from heat. Stir until all chocolate is melted.

Beat  egg yolks until frothy, then beat in sugar gradually, add extracts and  liqueur and continue to beat until thick.  Slowly beat in nut mixture and melted chocolate (beater setting should be low or med.) Beat until smooth.  Cover with plastic wrap and place in refrigerator for several hours  – until firm. 

Place  coatings in bowl (suggested coating:  cocoa, icing sugar, finely ground nuts, shaved chocolate, coconut).

Scoop out approximately a teaspoon of truffle mixture and roll into a ball (work quickly so chocolate does not melt on your hands).   Drop ball in coating and place on waxed paper of parchment paper.  Keep refrigerated. 

Truffles Recipe 2

8 ounces good quality bittersweet chocolate, chopped into pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons flavoring such as Cognac, Kahlua,  Grand Marnier, Amaretto, Frangelico, kirsch, rum, bourbon, coffee, coconut extract, almond extract

Place the chocolate in a medium sized stainless steel bowl. Set aside.  Heat the cream and butter in a small saucepan over medium heat. Bring to a boil and pour the boiling cream over the chocolate, let stand for 5 minutes. Stir with a whisk until smooth.  Add your choice of flavoring.Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands form the chocolate into round bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

What a treat!!



We found these great home-made food gifts from Better Homes and Gardens

Cookies in a Jar

Coconut Crunch Cookie Mix 

1/2  cup  granulated sugar
1/2  cup  chopped pecans or hazelnuts
1 1/4  cups  flaked coconut
1  cup  crushed cornflakes or wheat cereal flakes
3/4  cup  packed brown sugar
1/2  cup  quick-cooking rolled oats
1 1/4  cups  all-purpose flour
1  teaspoon  baking soda
1  teaspoon  baking powder
1/4  teaspoon  salt

In a quart jar, layer granulated sugar, nuts, coconut, crushed cornflakes, brown sugar, and oats. In a bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture to jar. Fasten lid; attach directions for making cookies to jar (below).

Make-Ahead Directions: Store mix in a cool, dry place for up to 1 month.

To Make Cookies: Preheat oven to 350°F. In a mixing bowl, stir together the contents of the jar. Add 1/2 cup softened butter, 1 lightly beaten egg, and 1 teaspoon vanilla. Mix until well combined. Shape dough into 1-inch balls. Place balls 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are light brown. Cool for 2 minutes on cookie sheet. Transfer cookies to a wire rack and let cool. Makes 36 cookies.

 

 

String-Wrapped Jingle Jar for Cookie Mix

A simple colored string provides a no-frills finish for a gift in a jar.

1. Layer the mix in a quart jar following the recipe.

2. Write the directions for mixing and baking the bars on a recipe card.

3. Attach the card to the front of the jar by wrapping colored string or twine around the center of the jar several times; tie the ends.

 

 

Toffee Blondies in a Jar

 

1  cup  packed brown sugar
1/2  cup  miniature semisweet chocolate pieces
1  cup  all-purpose flour
1  teaspoon  baking powder
1/4  teaspoon  salt
3/4  cup  coarsely chopped pecans or walnuts
1/2  cup  toffee pieces or butterscotch-flavored pieces

layer brown sugar, chocolate pieces, flour, baking powder, salt, nuts, and toffee pieces in a quart glass jar,  Fasten lid and attach the directions for making bars to jar (below).
 
Make-Ahead Directions: Store at room temperature for up to 1 month.

To Make Blondies: Preheat oven to 350°F. Grease an 8x8x2-inch baking pan. In a bowl, combine 1/4 cup melted butter, 2 lightly beaten eggs, and 1 teaspoon vanilla. Stir in contents of the jar. Spread batter into prepared pan. Bake for 25 to 30 minutes or until set and golden brown and edges just begin to pull away from pan. Cool in pan on a wire rack. Cut into bars. Makes 16 bars.

nutrition facts
Servings Per Recipe 1 jar (enough for 16 bars  - Calories202
Total Fat (g)10,  - Saturated Fat (g)3 - Cholesterol (mg)36 - Sodium (mg)108 - Carbohydrate (g)27 - Fiber (g)1 - Protein (g)3 - Calcium (DV%)3 - Iron (DV%)6 - Percent Daily Values are based on a 2,000 calorie diet

 

To Send Christmas  Flowers and  Holiday Gifts Baskets
visit Christmas Flowers Online