Aren't these Pistachio and Tart Cherry Chocolate Candy packages SWEET? I found a great recipe in the December issue of Good Housekeeping Magazine, while I was at my parents' for Thanksgiving. My mom always has an issue of Good Housekeeping on the coffee table. I love reading it!
You need these ingredients... Melt two bags of dark good quality chocolate in the microwave until melted. Stir til smooth. Add 3/4 cup dried tart cherries and 3/4 cup pistachio nuts. You can add more if you like! Pour dark mixture into a large pyrex, lined with foil. Heat 1/2 package of the white chocolate until warm and smooth. Spoon the white chocolate over the dark chocolate in dots. Use the tip of a knife to swirl the white chocolate all around the dark chocolate mixture. See photo below. Put pyrex in the frig for 3 hours or more. Pull the bar from the foil and break into pieces. I packaged mine and put all the packages in the freezer until I was ready to give them out. Keep a stash for yourself...try not to eat them all! Have you seen these tiny glitter balls? I use them in many of my projects for holidays and year round. Got them half off at Hobby Lobby. They are perfect for embellishing a gift...Here are the little birdie ornaments for my teacher friends. I used these ArtChix images for the gift tags. One last ornament I made with a digi birdie and some dripping pearls...
Thanks for inviting me my friend! Here I am "cooking"for the first time in my bedroom kitchen!
My very FAVORITE cookie of all time?? Peanut Butter Cup Cookies!! I could eat a dozen in one sitting. And who could peel off those little papers and not eat a PB cup, or two???Ready to make a few dozen to eat...and maybe a couple to share :)
INGREDIENTS 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped (don't eat them all!)
DIRECTIONS Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Warning...they might be gone before you can put them on a plate!
I'd also like to share these with my friend Danni, who is having a cookie swap soon. I won't be able to go...boohoo! She lives near by, but I haven't seen her in forever!! Miss ya girlie!
Thanks again Jessi, for the blogger cookie swap, and for the sweet stash you sent me!!
Love it all!!
P.S. Have you stopped by Michael's lately? I was amazed at their bead section. I made necklaces, bracelets, rings, and key chains this year. I made this necklace using "felt" silvery beads and a charm combination that was already put together. Simply string the finished charm set on to the necklace!