Category: All Things Sweet

Crock Pot Candy

Do you associate the smell of baking cookies with Christmas, or do you have a favorite Christmas candy? My Christmases have been filled with Christmas cookies and candies for as long as I can remember.

My mother’s favorites are still my favorites today. She made fudge, buckeyes, and her legendary chocolate-covered cherries every holiday season! Legendary to my dad, brother, and myself anyway!

The women in a friend’s family gather every year during December to make candy together. They make several different varieties, and then everyone packs a box to take home.

I know traditions change as the years pass, but I get lost in the nostalgia of the season when I turn down the lights and light the fireplace, with only Christmas music and tree lights glowing. I could enjoy that peace for hours with a cup of coffee and some homemade goodies!

My cousin told me about this crock pot candy a few years ago, but I tried it for the first time this year. It is incredibly easy, and there is minimal clean-up! However, you should check the candy often, especially if you have a newer crock pot. The newer crock pots get hotter than the old ones, and my first batch of candy burned! And if you have never smelled burnt candy, it isn’t good! Thank goodness for candles!

I set my crock pot to warm the second time, and it worked great, taking only about 30 to 45 minutes for the chocolates to melt. I slowly added the peanuts to the melted chocolate to combine.

Scoop the mixture onto waxed paper and allow to set at room temperature. Then, fill decorative tins and share them with your friends and family!

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Crock Pot Candy

Course Candy
Author Amye Melton

Equipment

  • Crock Pot

Ingredients

  • 1 (20-oz.) pkg. white almond bark candy coating
  • 1 (10-oz.) bag 60% cacao bittersweet chocolate chips
  • 1 (11.5-oz.) bag milk chocolate chips
  • 1 (10-oz.) bag peanut butter chips
  • 1 (16-oz.) jar salted dry roasted peanuts
  • 1 (16-oz.) jar unsalted dry roasted peanuts

Instructions

  • To a crock pot add the almond bark, bittersweet chips, milk chocolate chips and peanut butter chips. Set crock pot to warm and check after about 20 minutes; stir.
  • Continue warming and stirring until the chocolate has melted enough to stir smooth.
  • Add peanuts, a little at a time, stirring after each addition.
  • Drop candy by tablespoonfuls onto waxed paper. Allow to set up at room temperature.
  • Store in an airtight container on counter.

Peppermint Milkshakes

Christmas flavors are my favorite! I love a cozy, warm, frothy chestnut praline latte, a tart, sweet cranberry dessert, and a refreshing and festive peppermint milkshake at least once during my Christmas shopping.

I have kept my grandson for his parents to work since his mom went back to work after his birth. I am having a blast watching him grow, and even though I hear, “Emmy, get on the floor and play a minute” a hundred times a day, I love it more than I can even explain!

My trips to town have certainly changed since I started keeping him. When I go, every stop has a plan and purpose, and they usually do not include Christmas treats.

We have started our own Christmas treat traditions, though. Before Thanksgiving, I made him little turkey treats using small cinnamon powdered doughnuts. Now he’s getting a snowman using powdered doughnuts, an orange M&M, and mini chocolate chips.

I recently spied a half-eaten carton of vanilla ice cream in the freezer, so I made homemade peppermint milkshakes. They were so creamy, delicious, and perfectly pepperminty! I had peppermint bark on hand and chopped some of it for the chocolate bits I added.

If you crave that fantastic peppermint treat on a Sunday or just want to stay home, try this recipe. It’s super easy, and this recipe makes enough to freeze some for later.

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Peppermint Milkshakes

Course Drinks
Servings 2
Author Amye Melton

Ingredients

  • 1/4 cup crushed candy canes
  • 1 pint vanilla ice cream
  • 1/3 cup whole milk
  • 2 tablespoons chopped semi-sweet chocolate
  • 1/4 to 1/2 teaspoon peppermint extract
  • whipped cream

Instructions

  • Place the candy canes in a ziplock bag and coarsely crush. Reserve 1 tablespoon for topping.
  • Add ice cream, milk, chocolate, remaining crush candy canes and extract to a blender. Process about 15 to 30 seconds, until chocolate and mints are finely crushed and mixture is thick and creamy.
  • Pour into glasses. Top with whipped cream and sprinkle with reserved crushed candy canes. Enjoy!

Oatmeal Cookie Mix (in a jar)

It is just past Thanksgiving, and this has been the best holiday season I have had in years. I was excited about cooking Thanksgiving dinner. I looked forward to spending time with my family. I have had fun Christmas shopping, and my decorations are more beautiful than ever.

There is no doubt that my 2-year-old grandson has helped with this delightful feeling. He has already helped decorate four trees, sings Jingle Bells quite frequently, and will walk around saying, “Ho-ho-ho Merry Christmas” just because. His attitude is contagious! And this could be a lesson to me!

I have done most of the Christmas shopping that I will do. If you are like me, you struggle with thoughtful gift ideas for those in your life that you want to recognize for all the things they do that make your life special.

This oatmeal cookie mix is a long-time favorite of mine. It is easy to assemble, easy for the recipient to prepare, and the cookies are delicious! They have the perfect mix of spices and they are chewy and delicious! If you don’t like raisins substitute chocolate chips, nuts, dried cranberries, M&M’s…whatever you like. The trick to these cookies, and most cookies, is baking time. Do NOT overbake them. They should look a little undercooked when you take them out of the oven. After they cool they will be PERFECT!

An assembly line works best whether you make the jars alone or have help from family and friends. Just have your jars ready with stations for each ingredient. Make sure you pack down each layer and finish off your jars with some pretty ribbon, and remember to attach the directions.

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Oatmeal Cookie Mix (in a jar)

Course Cookies
Author Amye Melton

Ingredients

  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup raisins
  • 1 cup rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  • Pack each layer down.
  • Attach these directions to the jar: Empty cookie mix in a large mixing bowl. Stir to combine .Add 3/4 c. softened butter, 1 slightly beaten egg and 1 tsp. vanilla; mix until completely blended. Refrigerate for 2 hours. Drop by tablespoonfuls, 2 inches apart onto a lightly greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes or until edges just begin to lightly brown. DO NOT OVERBAKE! Cool 5 minutes on cookie sheet; remove to wire racks and cool completely.

Red Velvet Cake

It’s easy for me to plan meat and sides for my family during the holidays or just a family dinner. I know what they like. Even though everything I prepare will not please everyone at the table, I know I have enough of what each individual wants so they do not leave my table hungry!  

However, I like to have a dessert or two when it comes to a holiday meal. This is not the case in other family meals. Anytime my family is together, it’s a special time. Holiday meals need to be a little extra special, though.  

I always need help with this. Since I do not plan to have an array of desserts, I have to choose something spectacular enough for the occasion, but it has to please everyone.   

Layer cakes are a leap for me. If I bake a cake, it’s typically a pound cake. Not because I do not like them. Layer cakes intimidate me! I can follow all directions, and my layer cakes always look like the Leaning Tower of Pisa. Until this cake!  

Red velvet cakes are one of the only desserts everyone likes. Here’s a funny fact: Wes called it a Roosevelt cake when he was small. Because it’s a one-and-done dessert, I will definitely serve this during the holiday season. And since I found this recipe in an old church cookbook a few years ago, it is my go-to for layer cakes.   

With my dad being a pastor for years, I have a few old church cookbooks that I love. The pages have browned over the years and have splash stains here and there, but I know they are recipes I can trust. The old cooks who penned those recipes were the best! 

Here are a few tips from this not-so-experienced layer cake baker: 

  1. Baker’s Joy works well for greasing and flouring the pan. 
  2. Make sure your layers are even. Rather than pouring, I use a large scoop and scoop my batter into the pans.
  3. Cut off rounded tops to make your stacking easier!   
  4. Take your time and cool the cake layers completely!   

So whether you are like me and have “layer-cake anxiety,” or you are a layer-cake pro. You will love this dessert. It’s beautiful and delicious, and it checks off all the boxes for my family’s holiday meals!  

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Red Velvet Cake with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • Cake
  • 1 1/2 cups granulated sugar
  • 2 sticks unsalted butter softened
  • 2 large eggs room temperature
  • 2 ounces red food coloring
  • 2 1/4 cups sifted cake flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting
  • 1 stick unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1-2 tablespoons milk
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour two 8-inch cake pans, set aside.
  • In a medium bowl combine flour, cocoa powder, salt and baking soda, set aside.
  • In another bowl combine buttermilk, vinegar, and vanilla extract, set aside.
  • Beat butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Adjust mixer speed to low and carefully add the red food coloring.
  • Add dry and wet ingredients alternately, beginning and ending with dry ingredients, stopping to scrape the bottom and sides of the bowl a time of two. Mix until combined, but do not overmix.
  • Pour the batter into the prepared cake pans.
  • Bake at 350℉ for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan, on a cooling rack for 10 - 15 minutes. Turn out on cooling rack and allow to cool completely.
  • While the cake is cooling prepare the frosting. Combine butter and cream cheese in a mixing bowl. Add vanilla and powdered sugar, beating until combined. Add enough milk to reach spreading consistency. Stir in pecans.
  • Place one cake layer on serving plate. Spread frosting over the top of cake.
  • Place second layer on top of first. Frost top and sides of cake.
  • Store in refrigerator.

Refrigerator Fruitcake

If you’ve ever lost someone, you understand how grief can hit you like a semi-truck out of the blue!

Yesterday, I found an unidentified foil-wrapped item while cleaning out my freezer. When I unwrapped it, I knew immediately it was a refrigerator fruitcake I had made for my mother. She passed away in January of 2022. Just weeks before, she had requested that I make it for her. You see, it was a holiday tradition for her to make one yearly. But she couldn’t hold out to do it anymore. So, I mixed it up and made it into small logs. This way, it was easier for my mom to handle. She could slice off a few pieces to keep in the refrigerator while freezing the rest. Plus, I could share it with my brother, who always looked forward to Mama’s.

My parents started many traditions that are a massive part of my identity. But Mama, in particular, made a refrigerator fruitcake every Christmas season, along with other favorites like her chocolate-covered cherries!

I rarely revisit my half-written posts. But today, I decided to see what I had in there. When I found the draft, the grief hit. All of the Thanksgiving and Christmas memories came rushing to mind. She loved this time of year. I got my love for cooking from her. The holiday cooking was her favorite. She had me in the kitchen as a child, learning the ropes and helping her. Mama loved music and laughter; you better believe both filled her kitchen during those cooking lessons! We had some of our best moments during those times. She enjoyed preparing for her family and loved for all of us to gather at her house.

Food and cooking can bring people together and create cherished memories. My grief was brief because I was able to reflect on the happy moments we shared. The following paragraph from my old writings especially made me smile.

“Last week, I went into her kitchen to attempt to make a cake half as good as hers. The memories that little kitchen holds for me started flooding my mind. Everything I touched seemed to hold a memory. From the little measuring spoons and bowls I have used all my life to the lessons she taught me there. Where I learned a little about cooking but a lot about life.”

This is Mama’s original recipe. I have added dates and apricots, and I love it that way. If you are up to experimenting, you can try different dried fruit to suit your taste. You need it wet enough to coat the dry ingredients and enough dry ingredients to hold it all together. You can roll the dough into logs using parchment paper or line a loaf pan or a pie plate.

If you press the mixture into a pan, here is a tip to help the parchment stay in place. First, crumble the parchment paper and wet it. Then, squeeze it out well and place it into the pan.

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Refrigerator Fruitcake

Course Dessert
Author Amye Melton

Ingredients

  • 1/2 cup unsalted butter
  • 5 ounces evaporated milk
  • pinch kosher salt
  • 2 (10-ounce bags) mini marshmallows
  • 1 teaspoon vanilla extract
  • 2 (11-ounce boxes) Nilla wafers crushed
  • 3/4 cup chopped walnuts
  • 1 1/2 cups chopped pecans
  • 1 (10-ounce bag) raisins
  • 16 ounce jar maraschino cherries drained, patted dry, halved
  • 2 1/2 cups flaked coconut optional
  • 6 ounces dried apricots chopped (optional)
  • 1/2 cup chopped dates (optional)

Instructions

  • In a very large bowl combine Nilla wafers, nuts, fruits & coconut. Set aside.
  • Melt butter in a Dutch oven.
  • Add marshmallows, salt, milk, and vanilla extract. Stir constantly over low heat until the marshmallows are melted.
  • Pour marshmallow mixture over fruit mixture and combine well.
  • Spoon mixture onto parchment paper and roll into logs or line a tube pan or loaf pans with parchment paper and spoon mixture into pans. Press down to pack in pans. Cover and refrigerate.

Notes

Can be frozen.