Cool Whips: Gingerbread Fudge

gingerbread-fudge-1

A quick and easy gingerbread fudge recipe. Perfectly spiced and festive, this gingerbread fudge is creamy and crunchy thanks to the festive Christmas sprinkles.


Yield: 8×8-inch slab of fudge

Prep Time: 5 minutes

Cook Time: 2 minutes

INGREDIENTS

  • ¾ cup sweetened condensed milk
  • 12oz white chocolate, chopped (or chips)
  • 2-3 tsp ginger, sifted
  • ½-1 tsp cinnamon, sifted
  • ½-1 tsp nutmeg, sifted

DIRECTIONS

  1. Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
  2. Immediately add the spices and combine thoroughly.
  3. (Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
  4. Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
  5. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.

NOTES

  • Prep time doesn’t include setting time which usually takes about 3 hours.
  • If stored in an airtight container, they should keep for 2 weeks.

(Source:  sweet2eatbaking.com)

Cool Whips: Red Velvet Cupcakes In A Jar

Red Velvet Cupcakes

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 24 minutes


 

INGREDIENTS

For the Cupcakes

  • 1 cup cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup vegetable oil
  • 3/4 granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons red food coloring
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon white vinegar

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 3 tablespoons butter, softened to room temperature
  • 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
  • 2 teaspoons clear vanilla extract*

 

DIRECTIONS

For the Cupcakes

  1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
  2. Sift together cake flour, cocoa powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
  4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
  5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
  6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
  7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

  1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
  2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

To Assemble in Jars

  1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

 

NOTES

  • Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
  • I used a Wilton 1A tip to pipe the frosting into the jars.
  • The sprinkles are made by Wilton.
  • Jars seen in photos are Weck Tulip Jelly Jars.

(Source:  mybakingaddiction.com)

Cool Whips: Neapolitan Popcorn

Neapolitan-Popcorn-Steps-3

Yield:  6 servings

 INGREDIENTS
  • Recipe from Party Popcorn by Ashton Swank
  • 9 cups popped popcorn
  • 1 cup white choocolate or vanilla melting candy, divided
  • 1 tablespoon strawberry-flavored instant gelatin mix
  • 1/2 cup milk chooclate melting candy

 

INSTRUCTIONS

  1. Divide the popcorn evenly into three large bowls and remove any unpopped kernels.
  2. Place 1/2 cup of the white melting candy in a medium microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth. Whisk the strawberry-flavored gelatin mix into the melting candy.
  3. Pour the melted candy over one bowl of popcorn. Using a large spatula, gently stir to coat.
  4. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat. Allow to cool until the candy coating has hardened, about 20 minutes.
  5. While the first batch of popcorn is cooling, place the remaining 1/2 cup white melting candy in a medium microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
  6. Pour the melted candy over one bowl of popcorn. Using a large spatula, gently stir to coat.
  7. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat. Allow to cool until the candy coating has hardened, about 20 minutes.
  8. While the first two batches of popcorn are cooling, place the milk chocolate melting candy in a medium microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
  9. Pour the melted candy over one bowl of popcorn. Using a large spatula, gently stir to coat.
  10. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat. Allow to cool until the candy coating has hardened, about 20 minutes.
  11. Once all batches of popcorn are cooled enough that the candy coats are set, mix them together in one bowl and serve immediately. The popcorn may be stored in an airtight container for up to 4 days.

(Source:  MomLovesBaking.com)