Holiday Baking with Trish

Holiday Baking with Trish
Holiday baking has always been one of my most favourite parts of the holiday!
Homemade baked goods means someone spent the time and effort and love to bake something special to share with you. Holiday baking for me always brings back memories of baking with my mom and my sisters or my grandmother.

Now I get to bake with my kids and my mom and mother-in-law which is awesome to share these memories! Here are some of my favourites that we bake every holiday season and a special new one my mother-in-law found that I’m obsessed with the inside out cherry balls!!

 

Peanut Butter Balls 
1 cup icing sugar 
3 cups smooth peanut butter 
3 tbsp margarine 
3 cups rice krispies 
2 bags of chocolate chips 
Blend together peanut butter, icing sugar and butter. Add rice krispies, Cool in the fridge. Shape into 1" balls. Freeze balls and dip in melted chocolate. 
Chocolate Teddy Bears 
2/3 cup butter/margarine 
1 cup sugar 
2 tsp vanilla 
2 eggs 
2 1‚ĀĄ2 cups of flour¬†
1/2 cup Cocoa 
1/2 tsp. baking soda 
1/4 tsp salt 
Chill dough. 
Bake at 350 degrees 

(Poke eyes, mouth belly button. Decorate with a pick.) 
Double the batch for ~ 40 teddies

Ornamental Icing 
1 lb. confectioners' sugar (icing sugar)
3 egg whites (at room temp.) 
1/2 tsp. cream of tartar 
Beat all ingredients until blended. Beat at a high speed 7 to 10min until knife drawn 
through the mixture leaves a path. 
* Note: Could use a buttercream type icing as well  (taste better)
Namaino Bars
A special occasion brings this to mind. You can make it the day before or even have it in the freezer.

*Can make in microwave
1/2 cup butter or margarine 
1/4 cup granulated sugar
5 tablespoons cocoa
1 egg beaten
1 3/4 cups graham wafer crumbs
1 cup fine coconut
¬Ĺ cup finely chopped walnuts
Bottom Layer: Bottom Layer: Melt first three ingredients in top of double 5 tablespoons cocoa 
boiler or in a heavy saucepan. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 9 x 9 inch pan. 
1/2 cup butter or margarine 
3 tablespoons milk 
2 1/2 tablespoons vanilla custard powder 
2 cups icing sugar 
Second Layer: Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over the bottom layer. 
2/3 cup semi-sweet chocolate chips or 4 squares 
2 tbsp butter or margarine 
Third Layer: Melt chips and butter over low heat. Cool. When cool but still runny, spread over the second layer. Chill in the refrigerator. Use a sharp knife to cut. 36 squares. 
Whipped Shortbread 
1lb butter 
1/2 cup cornstarch 
3 cups flour 
1 cup icing sugar 
1 tsp vanilla 
Cream butter. Add sugar, flour, cornstarch and vanilla: beat well Drop from teaspoon or use piping bag. Decorate with cherries or sprinkles. Bake at 325 F for 15 mins. 
Inside Out Cherry Balls
1 cup butter 
1 lb powdered sugar 
1 tbsp vanilla 
14 oz package coconut 
14 oz can of sweetened condensed milk 
10 oz jar of maraschino cherries 
3 cups of finely chopped pecans 
2 packs of white chocolate chips 
After chopping cherries, place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels. Combine all ingredients except for white chocolate chips in a large bowl. Refrigerate for at least two hours. 
Tip #1 - the colder the filling is the quicker the chocolate will set up. Form into 1" balls and cool for at least 20 mins. 
Melt white chocolate and dip the balls. 

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