Candy Cane Dust!! - Put candy canes in food processor & pulverize  - Add to hot cocoa - Add to your coffee - Add to icing   - Sprinkle on cakes and cookies  - Add to cake or cookie batter  - Dip chocolate pretzels in it  - Sprinkle on ice cream or yogurt! GREAT!!

Candy Cane Dust!! - Put candy canes in food processor & pulverize - Add to hot cocoa - Add to your coffee - Add to icing - Sprinkle on cakes and cookies - Add to cake or cookie batter - Dip chocolate pretzels in it - Sprinkle on ice cream or yogurt! GREAT!!

Peppermint Fudge ~ With just a handful of ingredients you get a soft sinfully silky, yet dense, fudge that screams HOLIDAYS the moment you taste it.

Peppermint Fudge ~ With just a handful of ingredients you get a soft sinfully silky, yet dense, fudge that screams HOLIDAYS the moment you taste it.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Insanely Delicious Turtle Cookies ... soft chocolate-pecan thumbprint cookies filled with caramel.  Perfect as a year-round or Christmas cookie treat.  www.thekitchenismyplayground

Insanely Delicious Turtle Cookies ... soft chocolate-pecan thumbprint cookies filled with caramel. Perfect as a year-round or Christmas cookie treat. www.thekitchenismyplayground

Homemade caramel  1 cup light corn syrup  1 1/4 cups packed brown sugar  1/4 cup butter or margarine  1 cup whipping (heavy) cream  *In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes  *Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm.   Store covered in refrigerator up to 2 months.

Homemade caramel 1 cup light corn syrup 1 1/4 cups packed brown sugar 1/4 cup butter or margarine 1 cup whipping (heavy) cream *In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes *Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months.

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