This week I want to invite you to share one of your favourite winter treats. A treat you look forward to making when the snow falls and include the recipe for it so others can try it out.
This year I didn't make all of my favorite things that I like to but, I have made some. I enjoy making Peanut Brittle, Chocolate Mint Brownies, Fudge, Sour Cream Sugar Cookies, Peanut Butter Cups and Peanut Blossom Cookies.
Chocolate Mint Brownies
1 cup all purpose flour
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (16 ounces) of chocolate flavored syrup
1 cup sugar
2 c. confectioners' sugar
1/2 cup butter or maragarine, softened
1 tablespoon of water
1/2 teaspoon mint extract
3 drops of green food coloring
1 package (10 ounces) mint chocolate-chips (I just use regular and put in a little mint extract)
9 tablespoons butter or margarine.
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes; Pour batter into a greased 13x9 inch baking pan. Bake at 350 degrees for 30 minutes. (top of brownies will still appear wet) Cool completely.
Combine filling ingredients in a medium mixing bowl; beat creamy. spread over cooled brownies.
Refrigerate until set.
For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator.
Yields: 5-6 Dozen
1/2 cup butter, softened
2/3 cup peanut butter
2/3 cup granulated sugar, divided
1/2 cup firmly packed light brown sugar
2 Tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
1/2 cup Planters Cocktail Peanuts, finely chopped
1 tsp baking soda
1/2 tsp. salt
48 foiled wrapped milk chocolate pieces, unwrapped (Hershey Kisses)
Preheat oven to 375 degrees Beat butter, peanut butter, 1/2 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add Egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.
SHAPE dough into 8 balls, each about 1 inch diameter; roll in remaining 1/3 cup of sugar. Place, 2 inches apart, on ungreased baking sheets.
Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into the center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.