Saturday, December 18, 2010

My Christmas Treat Gift selections

It seems as though everyone and their grandma are posting tips and links to recipes, gifts and crafting ideas for Christmas from all over the blog-o-sphere. It’s crazy how much is out there! I could waste hours just looking at it all…but I’ve got to actually get to the doing.

Holiday baking is one of the fastest things to get me in the Holiday spirit. That and singing carols—{the best way to spread Christmas cheer is singing loud for all to hear}.  There are certain things that I save to bake only around Christmas-time. I guess it’s a tradition. So, I’m making my traditional yummies, and also trying some new ones.


I found these Perfect Peppermint Bark candies on Martha Stewart dot com. They have rice crispies in them, and seem really simple to make with the kiddos. We have LOTS of cousins, so we are going to make these for them.


These cuties are called Angeletti {so holiday perfect}, found at Real Simple dot com. I thought the kids would love these too. Oh the joy of dipping something into sprinkles!

Then for my traditional Christmas treat gifts I make Caramels for my Father-in-law and English Toffee for my Daddy (yes I’m a Daddy’s girl).

Guess what! This caramel recipe does not require a candy thermometer (brilliant!)

Microwave Caramels

1/2 cup butter

1/2 cup Light Karo Syrup (not dark-doesn't set right)

1/2 cup light brown sugar

1/2 cup white sugar


1 t. vanilla

1/2 cup chopped nuts (optional)

Buttered 8x8 baking dish

Melt butter in large microwave bowl. Stir in Karo syrup, both sugars and sweetened condensed milk. Mix until dissolved. Microwave on high 3-1/2 minutes. Stir down and scrape sides of bowl. Microwave on high 3-1/2 minutes. (this will be soft-ball stage). Stir in vanilla and nuts (if you add them at all). Pour into buttered dish and refrigerate until set. Cut into square and wrap each in wax paper. Enjoy!


What is Christmas without some…

Traditional English Toffee

1 cup sugar

1 cup butter

3 Tablespoons water

1 teaspoons vanilla


Chocolate Chips

Combine sugar, butter, and water in a saucepan. Cook over high heat, stirring constantly until light tan in color or about 10-15 minutes. (The mixture will become thick, then it will start to separate, then it will come back together again, then separate one more time and get smoky…that’s when it’s done.) Remove from heat. Add vanilla. Pour onto a cookie sheet, then sprinkle with approx. one cup chocolate chips on top to melt. Once the chocolate is melted spread like icing, then sprinkle with chopped almonds.

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Jennifer Parker said...

LOVE the Elf reference. Yay Amber!

Amber @ Be Sassy Classy said...

Elf makes me laugh EVERY time. The lines are endless! So glad you got it :) Any good books lately? {email me}

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"Women of God can never be like women of the world. The world has enough women who are tough; we need women who are tender. There are enough women who are coarse; we need women who are kind. There are enough women who are rude; we need women who are refined. We have enough women of fame and fortune; we need more women of faith. We have enough greed; we need more goodness. We have enough vanity; we need more virtue. We have enough popularity; we need more purity. "

-Margaret D. Nadauld