Anyone Wants To Join My Christmas Basket Project???
Decorating By vagostino Updated 9 Dec 2010 , 6:06pm by chas21
Gatu, what was the brand of chocolate that you got at Sam's (not Ghiradelli's)?
CeeTee, when you use the Kroger brand chocolates do they have the came consitency as Girhadelli? I have only used them for baking in the past and was wondering how they would be as a dipping chocolate.
LaBella, how are you gonna sture your Biscottis ( partial bake and freeze?)
I haven't even started yet cause I can't afford supplies just yet, Ugh!! But as soon as my wallet repairs itself I will hit the ground running. I've already started to make room in my freezer.
Well biscotti are a dry cookie anyway and can actually hold up for a while, so I'm just gonna go ahead and make them all the way and wrap up in plastic wrap and put them in airtight container or ziplock.
Kavrena: back in September, I went looking for the Ghirardelli (not the chips) but only found Log House Candy Quik Coating. It comes in microwavable trays (2) at 16 oz. each. I got 2 vanilla and chocolate but haven't tried them yet.
A few weeks ago, I went back to Sam's and found the Guirardelli Candy Making and Dipping Bar (2.5 lbs. per box), so I bought 2 white chocolate and 2 double chocolate, since its what I was looking for in the beginning.
I also got several bags of chocolate chips, in case I run out of the dipping chocolate, but have never used them for dipping either.
This week, I decided to just chop all the dipping chocolates and put them in containers ready to be microwave. I also am going to mix all the dry ingredients for my cookies and put them in ziploc bags and label. I don't have enough room in my freezer so I am going to wait until the middle of the month to start baking and dipping.
So I got a REALLY late start, but I did make my heart peppermint bark and half way done with my shortbread. Now the only problem is...how do I stop myself from eating them?!?!?
OK for those of you who dip in regular chocolate as opposed to melts, do you not have a problem with the chocolate remaining a little bit soft to touch? I.e. the whole point of bark/melts is that they harden upon cooling. I can't stand melts either, and I recently bought a really good brand (forgot which!) and tried them...still yuck. I just don't think I can send baked goods out of my house coated in that stuff.
I was wondering if any of you ever mix paraffin w/your chocolate (like we do for peanut butter balls) for getting a more solid shell when dipping...or is that just unnecessary for cake balls/cookies/etc??
the chocolate should reharden, but it will take longer. Paraffin makes a smoother melted chocolate and does help on the hardening as it also rehardens on drying.
Kavrena: I've only used Kroger chips for dipping once, and it turned out well enough. They take longer to dry, but I still get a smooth coating. Speaking of which...
Ceshell: I always put my dipped items in the fridge after they are cooled to room temperature for a few minutes if I'm using chips/non-melts. It hardens up the chocolate and I don't end up with the cocoa butter trying to seperate out from the chocolate and leaving a film.
LaBella: I didn't get much done either. Only got one batch of fudge and one sheet of peppermint hearts done. I got distracted by So You Think You Can Dance. It's hard to be in the kitchen when my favorite show is on!
I got distracted by the Biggest Loser & Salon Takeover. But I don't feel so bad now. Thanks for the support!
Well I'm finally getting started today! I'll be baking mini Pecan Pound cakes so I can put them in the freezer. I'll be losing my helper (my 17yo Daughter) early this year because she is going to her Dad's the week before Christmas. The time seems to be slipping through my fingers!
Hi all,
I just found this info in an email sent out from allrecipes.com:
Cookies: dough can be frozen for up to six weeks & the cookies can be frozen for up to four weeks.
biscotti can be kept in a closed container at room temperature for several months, and gingerbread cookies can be stored for up to two weeks in airtight container
candies like caramel & fudge can be stored frozen, wrapped in cellophane in an airtight container for up to a year (defrost at room temperature for three hours)
Most other candies can be frozen for three weeks--be sure to store soft and hard candies separately and use parchment paper to keep layers from sticking together.
HTH - happy baking!
Thanks Ladies, for all of the help. I am trying to find "the most cost effective with out skimping to much" way of making my baskets. I wish I had a bigger freezer.
Ok...I'm already having trouble with Martha and her pistachio biscotti. I just put them in the oven for the first bake. I made a double batch. First of all the sugar and butter never creamed....i add a splash of 1/2 and 1/2 to get it going. Then, there is no way that this recipe makes 4 dozen. I doubled it and I have 4 logs (not the size she says- didn't have enough dough).
Has anybody else made this yet?
I'm going to after dinner...which is Eastern Standard Time. I let you know how it goes.
ok Labellaflor, let me know! I tried a tip of one log and it seems not sweet at all. I froze them and i'll do the cutting and final baking the week I'm delivering the baskets. I know biscotti are not supposed to be super sweet...so let's see.
Hi all,
I just found this info in an email sent out from allrecipes.com:
Cookies: dough can be frozen for up to six weeks & the cookies can be frozen for up to four weeks.
biscotti can be kept in a closed container at room temperature for several months, and gingerbread cookies can be stored for up to two weeks in airtight container
candies like caramel & fudge can be stored frozen, wrapped in cellophane in an airtight container for up to a year (defrost at room temperature for three hours)
Most other candies can be frozen for three weeks--be sure to store soft and hard candies separately and use parchment paper to keep layers from sticking together.
HTH - happy baking!
THANKS! This info totally rocks
Shoot, I think I'm coming down with something. No coughing, sneezing, or any obvious signs, but I'm running a 102 fever and feel worn out.
Not sure if I should resume my baking tomorrow, but I can't really afford to miss another day. Darnit, this poots. >_<
VITAMIN C, VITAMIN C, VITAMIN C!!! And clean out your nasal system with one of those nasal solutions that blows everything out. Do it all right now!!! I notice if I jump right on it, I don't get it. Same thing with my kids. I take a child safe solution spray that pushes everything out and it doesn't give the virus a chance to take. Oh yeah, drink some hot liquids to push virus into your belly to be destroyed and rinse with listerine to kill in your mouth. With 6 kids in the house, it's really bad if one gets sick. Sorry. I know none of this stuff sounds very appetizing with Christmas baskets and goodies.
Ok...I'm already having trouble with Martha and her pistachio biscotti. I just put them in the oven for the first bake. I made a double batch. First of all the sugar and butter never creamed....i add a splash of 1/2 and 1/2 to get it going. Then, there is no way that this recipe makes 4 dozen. I doubled it and I have 4 logs (not the size she says- didn't have enough dough).
Has anybody else made this yet?
Okay, sorry, I wasn't able to get to them until today. So I've made one batch and they are in the oven. I did get the loaves I should have got. The only thing I can think why you fell short on dough is if maybe you didn't make them the size specified. Did you shape them 16 inches long by 2 inches wide? They should only be about an inch high. As far as problems creaming, was your butter nice and soft? Don't know about taste yet. I'll give you an update in about an hour.
Okay Vagostino, so I'm done and I like them. I did get 2 doz., but I also sliced them about an inch, not the half inch suggested. No, they are not "cookie' sweet, but they are biscotti sweet. Now I gotta go hide them from me.
Well I'm still sick as well, I think it is going around. Luckily though most of my stuff can be made later and is pretty easy.
GatuPR, quick question....what are your christmas mice? and do you have a pic? the name caught my eye and sounds neat, might be cute next to the peppermint bark hearts....lol
Everyone keep up the good work, but if you keep posting new stuff my list will keep getting longer. Then what???......lol
I just did the biscutti and the chocolate covered oreos...this weekend I'll catch up with making the sugar dough and maybe the orange cranberry bark.
for the ones doing the orange cranberry bark....are oyu going to "candy" the oranges or just use zest?
My fever broke yesterday morning so I was fine. I got three large batches of fudge made last night. My double chocolate and peppemint fudge came out perfect, but my cherry fudge never set up properly. It's spoonable soft and still tastes good, but it's a little grainy on the tongue. I think I may have not added enough marshmallows or I cooked the evaporated milk mixture too long. (I used the Carnation milk recipe.)
Tonight I'm gonna bake up sugar and gingerbread cookies, and spend tomorrow doing just decorating.
I made the butter brickle toffee and the almond cherry fudge - both are awesome! I tested them out on Thanksgiving and they were both keepers from all that tried them. A guy I used to work with would bring in the Butter Brickle Toffee around Christmas time, his wife would make it and send it in with him....I'm telling you - this is to die for! I'm so glad I finally have the recipe and it turned out just as I remember it! It's very addictive The only thing is that I did have to cook it longer then 5-7 mins to get to the correct temp. The Almond Cherry Fudge was super easy and I think I may add both the red candied cherries and the green candied cherries for the batch I make for Christmas time. I think the fudge you could make about 1 week ahead of time - I brought some of it into work with me and the last of it was eaten today - one week after I made it and it was just as yummy as it was last week!
I also made up all of my cookie dough and it's in the freezer waiting for me! EXECPT for the double batch of regular Choc Chip Cookie dough...my family decided that they could make up a dozen or so every night for their snack and I could just make more dough for Christmas later!!! Aren't they nice!
i'm not going all out this year in portions for everyone. (basket costs and such) I found an article that showed how to make treat boxes out of leftover greeting cards. I had xmas cards out of the box left over from last year and from this year that i used. they are big enough to fit 2-4 treats (depending on size). I split the front of the card from the message side. measured 1 in on all corners, cut flaps for both ends tucked and taped. i'll try to get pics up here in a little bit. i will pack my goddies into them, stack 3 or so together, and then tie them up with curling ribbon. on one side of the bow i will hang the peppermint bark heart, and on the other i will have the marshmallow snowman. figured this would be a perfect size around this time of year, since most people do a lot of their own baking.
veronica720: I got the recipe/idea from Taste of Home. You could substitute the vanilla wafers for crushed oreos, if you prefer.
I am making the eve-mice but I use a whole oreo dip in chocolate for the bottom since I have a hard time splitting the oreos apart.
I also have seen cc members post pictures of their cute mice cookies.
http://www.tasteofhome.com/recipes/Christmas-Mice-Cookies?pmcode=IJLDP01S&_mid=399000&_rid=399000.346100.18899
http://www.tasteofhome.com/Recipes/Christmas-Eve-Mice
Thank you so much!!! They are adorable and now they are on my list as well. It will probably be the eve mice as well for me, cause I love cherries.
GAH! thought i had my list all palnned out and then the mice get posted...they are too cute to resist! now then...where to stick those....lol
Your welcome, veronica720.
chefjess819, lol I know what you mean. I subscribed to the 12 days of cookies from TOH and Food Network and now I keep second guessing my list.
i'm not going all out this year in portions for everyone. (basket costs and such) I found an article that showed how to make treat boxes out of leftover greeting cards. I had xmas cards out of the box left over from last year and from this year that i used. they are big enough to fit 2-4 treats (depending on size). I split the front of the card from the message side. measured 1 in on all corners, cut flaps for both ends tucked and taped. i'll try to get pics up here in a little bit. i will pack my goddies into them, stack 3 or so together, and then tie them up with curling ribbon. on one side of the bow i will hang the peppermint bark heart, and on the other i will have the marshmallow snowman. figured this would be a perfect size around this time of year, since most people do a lot of their own baking.
I've made my own boxes before but using Christmas cards is really a great idea.
I have 4 types baked, 3 mixed to be baked in the morning, and 11 more ( the easy stuff ) to go!
Quote by @%username% on %date%
%body%