Kissescandytwists Recipes

Steps:

• Cut the puff pastry sheet into quarters.
• Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
• Transfer the twists to the prepared baking sheet and brush with egg wash.
• Bake for 14 minutes, or until golden brown.
• Enjoy!

Steps:

• Mix flour, butter (or marg), and baking powder like a pie crust.
• Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
• Mix well.
• Divide into 10 balls.
• Combine the sugar and cinnamon.
• Sprinkle some sugar/cinnamon mixture on counter.
• Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
• Cut into 8 wedges.
• Roll up each wedge starting at the wide end.
• Place on an ungreased cookie sheet.
• Repeat with the remaining balls of dough.
• Bake at 375°F for 20 minutes.
• Note: Each wedge will be about 1 1/2" at the wide end.
• You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
• Prep time will vary.

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
• Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
• Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
• Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

Steps:

• Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes. Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight.
• Sift flour, baking powder, and salt together in a bowl. Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture. Add the milk; mix until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 2 hours.
• Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut the dough into twenty eight 1/2-inch wide strips. Twist pairs of strips together and pinch the ends together. Repeat for all of the strips. Cover strips with a clean cloth and let rest for 15 minutes.
• Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet.
• Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator.
• Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes. Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer soaked koeksisters to prepared wire rack to cool. Replenish cold syrup as necessary.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or nonstick aluminum foil. Take each strip of bacon and twist it along the length being careful to not stretch, just twist. Place the twisted strip on the prepared baking sheet and repeat with the rest, nestling them close together on the baking sheet.
• In a small bowl, add the brown sugar, thyme, dry mustard, paprika, garlic powder and plenty of black pepper. Mix with a fork until combined.
• Sprinkle the sugar mixture all over the bacon. Bake for about 40 minutes. The twists will be slightly flimsy. Let the bacon cool on the baking sheet for 30 minutes, loosening every 10 minutes so they don't stick to the baking sheet. They will firm up once cooled down.

Steps:

• Preheat oven to 350 degrees.
• Remove wrappers from Hershey Kisses.
• Place pretzels on an ungreased cookie sheet.
• Place 1 unwrapped chocolate on top of each pretzel.
• Bake 2 to 3 minutes or until the chocolate is soft, but not melting.
• Remove from oven; gently press decorative garnish on top of the soft chocolate piece.
• Cool and serve.

Steps:

• Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.
• Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)