Too Cute Tuesday: Christmas Candies

Dec 15, 2009 | Too Cute Tuesday | 0 comments

Yeah Christie, just sweep it up quick and Sue won't notice all the kitchen spills!

Too Cute Tuesday is a weekly event on the Breaking Even blog that involves, friends, crafting, and cocktailing. Every week it’s a different and inexpensive craft to make and a different cocktail to keep things social. If you have an idea for a craft or otherwise want to participate, contact Nicole.

It was back to the regular format this Too Cute Tuesday of friends getting together for a craft and a cocktail.

Tonight, we did a little Christmas baking, which was Christie’s idea. Note that coincidentally Christie is having a holiday party on Saturday with hors d’oeuvres, so I get the sneaking suspicion that she’s going to serve her share of treats at this social event. And in addition to saving Christie some work, we all have our fair share of sugar and chocolate to tide us over into the next year.

This week, we had a new TCTer. Jordanne joined Christie, Sue, and I for a Christmas sweet cooking extravaganza. Both of these recipes are from our very own Christie.

Materials:

Truffles
3 c chocolate chips
1 can sweetened condensed milk.
Toppings like: sprinkles, coloured sugar, sugar, confectionar sugar, cocoa or coconut (you’ll be rolling the truffles in the toppings

Fruit/Flavoured Cremes
7c confectioners sugar (probably close to 10cups in case)
1 can sweetened condensed milk
Dipping chocolate or some chocolate that will harden.
Fruit/vanilla/almond extracts (doesn’t need to be pure- whatever flavor you want the cremes to be)

Jordanne just jumped right in and kept the truffle mixture from burning.

Lots of bowls
Wax paper
Pans
Cookie sheets
A refrigerator/freezer

Cocktail of the Night (via Cocktail Consultant Joe): Irish Coffee
Mix 2 1/2 oz strong, hot coffee, 1 1/2 oz Irish whiskey, 1 tsp brown sugar. Top with 1 oz whipping cream (or, in our cases, much much more)

1. Show up at Craft Central and brew coffee for Irish coffees. Catch up on the happenings of the day.

2. Begin melting the chocolate with the sweetened condensed milk for the truffles. Have someone stir the mixture regularly (and set up a double boiler situation) if you don’t want the chocolate to burn.

3. Put ingredients to roll the truffles in into small bowls. We used pink sprinkles, cocoa, chopped pecans, chopped walnuts, and brown sugar.

Make Irish coffees but all vow to only drink one so as not to be wide awake this entire evening.

4. Create the creme dough (Whoa! Multitasking!) by mixing 1 can sweetened condensed milk with between 3-5 cups of powdered sugar. Squish together with your fingers until you get dough.
5. Hey, the truffle mixture is ready (ie uniformly melted). Stick it in the freezer so it cools quicker. We so aren’t waiting for it to sit two hours in the fridge!
Just when you have the creme dough nice, you'll add the extracts and make it watery again, and have to add even more ridiculous amounts of powdered sugar.
6. Divide the creme dough into three bowls. Add different extracts, in our case key lime juice, raspberry, and vanilla. Add powdered sugar again until you are back to a dough (you know, since adding liquid made things a little watery again).
Put small amount of chocolate on the stove to melt.
7. Roll the cremes and dip them in chocolate. Put in the fridge to cool. Wax paper is your friend.
If you have lots of people like we do, have a couple people take the truffle mixture out of the freezer and roll them into little balls. Roll them into different toppings. Put in the fridge to cool again.
8. Clean the kitchen and sit around and talk while things solidify. Each bring enough treats home to go into a sugar coma.
Now we’re ready with homemade gifts for others (or snacks for ourselves) these coming two weeks. Aren’t we crafty?

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