The girls had the day off from school today so we started our Christmas baking.
Brianne made her speciality, shortbread. She doubled the recipe but found it was dry so adjusted it by adding more butter until it got the right feel.
They turned out great and she iced some with almond icing, so yummy!
While she was doing that Britt and I made truffles.
These are an easy Eagle Brand recipe but look like you've slaved over them!
3 pkgs(175 g each) semi-sweet choclate chips
1 can regular eagle brand condensed milk
1 T vanilla
various coatings(we used colured sugar, sprinkles, coconut)
Melt chocolate chips with Eagle brand. Stir in vanilla, chill 3 hours or until firm.
Shape into 1 inch balls, roll in any of the coatings. Chill again until firm.
Then I made magic cookie bars(a favourite of Steve's), peanut butter slice(butterscotch chips, peanut butter and marshmallows) and chocolate fudge.
Brianne also made an awesome looking Breton Brittle, one with chocolate topping and the other with almonds, peanuts and pecans.
Britt and I also made another favourite, Puppy Chow, a simple recipe that makes a lot and could be packaged up and given as hostess or teacher gifts.
1/2 cup butter
1 cup peanut butter
1 pkg milk chocolate chips
1 box crispix
Melt butter, peanut butter and chocolate chips in large pot. Stir in Crispix until evenly coated. Toss with icing sugar in paper bag(I use a large tupperware bowl with lid) until evenly coated, needs a lot. Refrigerate until ready to use.
Still on the list to make are Coconut peaks, Gingerbread cookies and Chow mein clusters!