December 6, 2012
Mini-Feature
7
Candy Canes
“Four for you, Glen Coco. You go Glen Coco!”
Ingredients:
1 brownie mix 9×13 inch size 18 Candy Cane Hershey Kisses 1/2 Cup chocolate chips 2 Tablespoons heavy cream 3 original candy canes, crushed
Directions:
Buddy from Elf said it best: “We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.” Christmas time is here which means only one thing: Christmas food. Candy canes are one of the oldest Christmas traditions. They are thought to represent a shepherds staff in shape, and the colors white and red
symbolize Christ’s purity and his blood. Today, many companies have modernized the traditional candy cane, using their own flavors instead of the original mint. However, the red and white peppermint flavor still remains a timeless classic.
1. Preheat oven to 350 degrees F. 2. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. 3. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. 4. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely. 5. Melt chocolate chips in microwave 30 second intervals until smooth and melted. 6. Stir in cream until silky smooth. Place back in microwave for 10 seconds to smooth more if needed. 7. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.
Directions:
1. Hot glue the ends of two candy canes together. 2. Pick a picture to frame inside the candy cane heart. 3. Cut the picture out so it fits in the center of the candy cane heart. 4. Glue a three inch long string where the candy canes meet at the top and tie it so it is able to hang on a Christmas tree. 5. Glue the picture to the candy canes. 6. Hang the homemade ornament on a festive Christmas tree.
Candy Cane Ornament
Candy Cane Brownies
-Mean Girls
Information by: Rachel Brady & Ameena Challenger. Edited by: Anna White. Recipe by pickyplate.com Pictures: Clipart & pickyplate.com