Sweet Treat Recipes

My son receives the bonus of early release days for the week prior to Thanksgiving by maintaining his elementary school status. Yesterday was his first of six days where he was released shortly after lunch. My mom picked him up from school to take him grocery shopping before spending the day and evening with him at her house cooking up yummy treats.

He brought home what they had made and the combination was perfect. I will start with my new, favorite holiday drink: Sleigh Rider Cider, followed by the sweet goodness of Mrs. Claus's Peppermint Wonders. Both are wonderful as solo refreshments, but they work equally well together.

Holiday time is about gathering friends and family to celebrate the season - what better way to warm up together by a roaring fire with these two wonderful treats from Kids In The Holiday Kitchen cookbook by Jessica Strand and Tammy Massman-Johnson. A Must Do!

Sleigh Rider Cider
2 quarts apple cider
1 (16-ounce) can frozen raspberry cocktail concentrate, thawed
2 cinnamon sticks
1 cup frozen blackberries, thawed
1 cup frozen raspberries, thawed

In a stockpot over medium-high heat, combine the cider, raspberry concentrate, and cinnamon sticks. Bring the mixture to a simmer and heat for 8 to 10 minutes, so that it's warm through.

Add the berries. Let the berries cook for 2 minutes. Stir.

Pour into festive heat-resistant glasses or mugs (thermos works too if you are taking it on the go). Serves 8 to 10.

Mrs. Claus's Peppermint Wonders
3/4 cup chopped walnuts
8 ounces (2 sticks) unsalted butter
5 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs
7 tablespoons all-purpose flour

Preheat the oven to 325F.

Grease an 8- or 9-inch square baking pan. Line the bottom of the pan with aluminum foil, allowing extra to hang over the sides.

Spread the walnuts on a baking sheet and bake until toasted and fragrant, 10 to 12 minutes. Remove from the oven and let cool.

In a double broiler over barely simmering water or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler), melt the butter and chocolates together, stirring often. Remove from the heat and allow to cool for about 10 minutes.

Stir in the granulated sugar, vanilla, and salt until well blended. Whisk the eggs one at a time. Stir in the flour until well blended. Stir in the walnuts.

Spread in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. The top should be puffy and shiny and cracked. Remove from the oven and let cool in the pan for 1 hour.

Lift the contents from the pan using the foil and invert onto a plate. Carefully remove the foil and turn the cake rightside up. Cool.

Frosting:
2 cups powdered sugar, sifted
4 ounces (1 stick) unsalted butter, at room temperature
2 tablespoons whole milk
6 large candy canes, crushed into pieces
8 ounces semisweet chocolate chips

In a medium bowl, mix the powdered sugar, butter, and milk until creamy.

Spread the brownies with the frosting, then sprinkle with candy cane pieces and chocolate chips. Chill for 45 minutes to 1 hour. Cut into 20 small squares. Makes 20 small brownies.