Friday, December 10, 2010

Candy Cane Crazeeeeeeee

{image via here}

I love me some candy canes!
Don't know about you, but I never seem to tire or get bored with these striped sweets. If cavities weren't a risk, I'd fill our home up with all sorts of shapes and flavors from the candy cane family! Candy canes are to me during Christmas what pumpkin is during Halloween and the month of November. Analogy clear?

I'm surprised too, how practical they become during the holiday season. Yes, yes, cute for hanging off the boughs of the tree, dainty to tie ribbon around and leave on the porch of neighbors in a huge bouquet, soothing to spend an hour sucking through one...... but delicious to use in all your Christmas treat baking!

Here are some of my favorite and simple, might I add (don't we all need some more simplicity during this sometimes hectic month!) ways of utilizing this traditionally beautiful red and white striped confection.


1. Crush candy canes into fine pieces and stir into softened vanilla or chocolate ice cream.
2. Spread sweetened whipped cream all over an angel food cake. Take crushed candy canes and sprinkle them all over the sides and top of cake.
4. Bake off this killer chocolate cake and make a peppermint sauce: put 1/2 cup crushed candy canes and 1 cup whipping cream in a medium saucepan and stir over medium heat until the candy canes are melted ("sauce" will be pinkish). Add 1/2 cup (more or less) of white chocolate chips, stirring to melt. Pour over cake. Garnish with more crushed peppermint.
5. Melt 1 lb of milk chocolate and spread it over a greased jelly roll pan. Allow to harden; then melt 1 lb of white chocolate and pour that over the milk chocolate layer. While the white chocolate is still soft, sprinkle crushed candy cane all over to create a lovely two-decker peppermint bark.
6. Use peppermint sticks to stir hot chocolate.

Below are ideas that I can't vouch for, but sure look deliciously genius! Hope to make someday soon!

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