CHOCOLATE CHEESECAKE CANDY CANE BARS
To set off the sweetness there's an interesting additional ingredient: a touch of coffee in the crust. For best results, like other cheesecakes, these squares should be chilled overnight so they set completely and slice cleanly.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield about 16 (2-inch) squares
Number Of Ingredients 15
Steps:
- For the crust: Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
- Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
- For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively; put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
- Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
- Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
- For the glaze: Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
- Cut into small bars or squares. Serve chilled or at room temperature.
- Store the bar covered in the refrigerator for up to 5 days.
CANDY CANE COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES
This Christmas cookie recipe is my grandmother's and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.
Provided by Kellie M
Categories Desserts Cookies Meringue Cookies
Time 55m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
- Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 5.3 g, Fat 2.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 4.6 g
CANDY CANE COOKIES I
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g
CREAM CHEESE CANDIES
These homemade mints make a perfect last-minute addition to holiday treat trays. Pretty much everyone in my neighborhood has this recipe now! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Mix cream cheese and extract until blended. Beat in 1-1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar., Shape into 1/2-in. balls. If desired, roll in sugar. Place on waxed paper. Flatten with a fork. Let stand until firm, 1-2 hours. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CREAM CHEESE CANDY CANE COOKIES
Make and share this Cream Cheese Candy Cane Cookies recipe from Food.com.
Provided by shysavsianna
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix butter, cream cheese and egg. Add cake mix, mix until well blended. Divide dough in half. Add food coloring to half of dough.
- For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4 inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet. Shape each to resemble candy cane.
- Bake at 350 degrees for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 82.5, Fat 3.8, SaturatedFat 1.6, Cholesterol 11.9, Sodium 112.9, Carbohydrate 11.2, Fiber 0.1, Sugar 7.8, Protein 1
CREAM CHEESE CANDY CANE COOKIES- PILLSBURY
Make and share this Cream Cheese Candy Cane Cookies- Pillsbury recipe from Food.com.
Provided by Misti_Country_Girl
Categories Dessert
Time 44m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In large bowl, combine butter, cream cheese, egg; blend well.
- Add cake mix; mix until well blended.
- Divide dough in half.
- Add coloring to half of dough; blend well for even red color.
- For each cookie, measure 1 teaspoon white and 1 teaspoon red dough.
- Roll out each into 4 inch ropes.
- Place ropes side by side.
- Lightly roll together; twist.
- Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
- Bake at 350 for 7 to 9 minutes.
- Immediately remove from cookie sheets.
Nutrition Facts : Calories 999.5, Fat 45.8, SaturatedFat 19.3, Cholesterol 142.4, Sodium 1370.3, Carbohydrate 136.5, Fiber 1.6, Sugar 94.9, Protein 12.2
CANDY CANE COOKIES - SANDRA LEE
I remember making these as a little girl with my mom and grandmother. This is Sandra Lee's recipe from foodnetwork.com - so simple, but ohhh so good. Caution: they are addictive! :)
Provided by megs_
Categories Dessert
Time 15m
Yield 25 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
- Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
- To second bowl of uncolored dough, add peppermint extract and knead together.
- On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
- For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CANDY CANE COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CANDY CANE CHEESECAKE
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Provided by CARRIELOVESKEITH
Categories Desserts Cakes Holiday Cake Recipes
Time P1DT2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
- Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
- Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
- Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
- Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
- Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g
CANDY CANE COOKIES III
Steps:
- In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 70.6 mg, Sugar 7 g
CREAM CHEESE CANDY
Make and share this Cream Cheese Candy recipe from Food.com.
Provided by vlynn
Categories Candy
Time 45m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Put pecans & butter in oven and toast about 15 minutes at 300°F.
- Melt cream cheese over low heat until creamy.
- Add powdered sugar, vanilla and nuts; mix very well.
- Put in fridge until set.
Nutrition Facts : Calories 173.4, Fat 10.3, SaturatedFat 2.7, Cholesterol 11.7, Sodium 35, Carbohydrate 20.5, Fiber 0.9, Sugar 19.2, Protein 1.4
CANDY CANE CHEESECAKE
This is so yummy! Great for Christmas dessert! Adapted from Cathy Leslie's (Cat to her friends) CD, via Chef2Chef!
Provided by Sharon123
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 12
Steps:
- Preheat oven to 325*F.
- Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
- Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
- Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!
Nutrition Facts : Calories 5958.3, Fat 479.5, SaturatedFat 285.4, Cholesterol 1929.4, Sodium 3929.2, Carbohydrate 342.1, Fiber 0.2, Sugar 129.4, Protein 99.9
CHOCOLATE CANDY CANE COOKIES
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 18 sandwich cookies
Number Of Ingredients 13
Steps:
- For cookies:
- Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
- For filling:
- Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
- Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
CHOCOLATE AND CANDY CANE COOKIES
Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!
Provided by r e n e t a
Categories Christmas Cookies
Time 1h10m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt into a bowl.
- Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
- Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
- Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
- Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g
CHOCOLATE CANDY CANE COOKIES
These cookies are so simple, children can help prepare them. They taste delicious and look festive on cookie trays. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in melted chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour., Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., Melt white chocolate in a microwave; stir until smooth. Drizzle over cookies and sprinkle with candies. Let stand until set.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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