Holiday Baking Recipes | Gifts for Coworkers | Surprising Brian
Channel: Xtina Sullivan
Date: 2019-12-19

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Peppermint Bark -mindfulavocado.com

Ingredients:
1 cup dark chocolate chips
1/2 cup coconut oil softened
1/2 cup coconut butter softened
1 Tablespoon pure maple syrup
1/2 teaspoon peppermint extract
1 teaspoon vanilla extract
2 Ghirardelli Peppermint Bark Squares
1 Bag Mint Crunch M&Ms
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Directions:
Place chocolate chips in a double boiler or a glass bowl over a boiling pot of water and melt until the chocolate is a smooth consistency.Pour melted chocolate into an 8x8 inch pan lined with parchment paper.Place pan in the freezer for 10 minutes to let chocolate solidify.Slightly melt the coconut oil and coconut butter until it's a thick icing consistency. Add remaining ingredients and whisk together.Take pan out of the freezer and spread coconut mixture over the chocolate using a rubber spatula.Top with crushed candy. Place in the freezer to set completely (about 1-2 hours)Once set, remove from the freezer and break into pieces.Store in freezer.
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Mexican Wedding Cookies mindfulavocado.com

Ingredients:
1/2 cup coconut oil softened (use refined coconut oil for a less coconutty flavor)
1/2 teaspoon pure vanilla extract
1/4 cup pecans
1/4 cup walnuts
1 cup all-purpose flour spoon & level method
1/3 cup powdered sugar
1/4 teaspoon salt
1/2-1 Tablespoon almond milk
powdered sugar for rolling cookies in once baked

Directions:

Using a hand mixer, beat coconut oil and vanilla until nice and fluffy.In a food processor, blend walnuts and pecans until fine. Add flour, powdered sugar, and salt and pulse 1-2 times until blended.Add dry ingredients to wet and blend until just combined. Dough will be crumbly yet you should be able to form the balls with your hands. If not, add 1/2-1 teaspoon of liquid such as water or almond milk.Preheat the oven to 400 degrees Fahrenheit.Bake for 7-10 minutes. Remove from the oven and let cool completely.
Roll cooled cookies in powdered sugar. Can roll them a second time if desired.
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Muddy Buddies

Ingredients:
*  9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
*  1 cup semisweet chocolate chips
*  1/2 cup peanut butter
*  1/4 cup butter or margarine
*  1 teaspoon vanilla
*  1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
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Candied Pecans - Livewellbakeoften.com

Ingredients:4 cups (1 pound) pecan halves
1 large egg white
1 tablespoon (15ml) water
1 cup (200 grams) granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt

Directions:
Preheat oven to 300°F. Line a large baking sheet with parchment paper and set aside.
Add the pecans to a large mixing bowl. Add the egg white and water to a separate bowl and whisk together until well combined. Pour the egg white mixture onto the pecans and stir until all of the pecans are fully coated.
In another bowl, whisk together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until all of the pecans are fully coated.
Spread the pecans onto the prepared baking sheet in a single layer. Bake at 300°F for 45 minutes, stirring the pecans every 15 minutes.
Remove from the oven and allow to cool completely on the baking sheet.