California and Christmas Candies

Merry almost Christmas everyone!!!! I love this season!

Mark and I decided that we were going to fly out to CA and surprise his family as an early Christmas present this year! It has been so much fun :) We made Christmas candies and cookies with his mom while his sister was at school. Tonight we're going to see his day and brother! Such a fun time.

Here are a couple of the recipes that we are using today... due to family awesome-ness, unfortunately I wont be giving out certain recipes, who knows, maybe I'll make some for one of you lucky winners.

Chocolate Peanut Butter Marshmallow Fudge:

1 cup                             coconut milk

½ cup                            sugar

3 cups                           dairy free chocolate chips

1 teaspoon                     pure vanilla extract

Pinch                             kosher salt

1 cup                             peanut butter

1 cup                             marshmellows

Bring the coconut milk and sugar to a boil and stir constantly for 10 minutes. Reduce by about half and remove from the heat.

Add remaining ingredients and stir until well incorporated.

Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.

Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.

Serve chilled.

We crushed up peppermint candies and sprinkled it on top of the fudge. Yummm

Persimmon Cookies with Maple Glaze:

½ cup           Shortening

1 cup             Sugar

1 each           Egg

1 cup             Persimmon Pulp

1 cup             Flour

½ tsp             Baking Powder

½ tsp             Baking Soda

1 ½ tsp           “Pumpkin Pie” Spice

½ tsp             Salt

½ cup             Raisins

½ cup             Chopped Walnuts

1.   Preheat oven to 325

2.   Cream the sugar and shortening.

3.   Add the egg and Persimmon Pulp and mix until well incorporated

4.   In a separate bowl combine flour, powder, soda, spices and salt. Add mixture to bowl and mix well. Don’t over beat

5.   Fold in the raisins and walnuts.

6.   Drop tablespoon size dollops on sprayed cookie sheet. Bake for 12-15 minutes.

Maple Glaze:

1 tbls         Maple syrup

1 cup         Powder sugar

¼ cup        Almond milk

-Mix well all ingredients. 

 

This is just a couple of the yummy yummy recipes we made today. I had never had persimmon before and can I just tell you, that is some delicious fruit!!!

Enjoy Family