Candy Cane Kiss Cookies
Preheat oven to 350°. Combine 1 box devil’s food cake mix, 2 medium eggs, and ½ cup vegetable oil. Drop rounded spoonfuls onto cookie sheet. Bake for 9 or 10 minutes. Remove from oven and place one candy cane kiss on each cookie. Return to the oven for 1 more minute. Remove from oven and use spatula or spoon to gently set the kiss by moving it around on each cookie. Cool completely. Yields about 3 dozen.
Peppermint Bark
Place 10 ounces semi-sweet chocolate morsels (not quite 1 bag) in a bowl and heat in the microwave on high power for 30 seconds. Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue until melted. Pour the melted chocolate onto a baking sheet covered in parchment paper or wax paper and spread it into a large rectangle. Place in fridge. Break (or pound) candy canes into very small pieces. Melt entire bag of white chocolate chips using the same method as in previous step. As soon as it is melted, spread white chocolate on top of semi-sweet chocolate. Sprinkle candy cane pieces on top of white chocolate and lightly press. Let cool in fridge for 30 to 45 minutes or until hard. Break into pieces carefully using a large, heavy knife.
Candy Cane Marshmallow Swizzle Sticks
Combine a cup of powdered sugar and 3 to 4 teaspoons of water, adding the water a little at a time and stirring until the consistency of a thin glaze is achieved. Crush some candy canes. Dip one half of a standard size marshmallow in the glaze, shaking off any excess. Roll glazed end of marshmallow in finely crushed candy canes. Let cool on wax paper (coated side up). Thread on candy canes and serve in a mug of cocoa.
Powdered Kiss Cookies
Preheat oven to 375°. Blend 1 cup salted butter (softened at room temp), ½ cup powdered sugar, and 1 teaspoon vanilla until fluffy and smooth. Add 2 cups flour and 1 cup chopped pecans and combine. Unwrap about sixty chocolate kisses. Form dough around kisses and bake on ungreased cookie sheet for 10 minutes. Let stand 1 minute and roll in powdered sugar. Yields about 5 dozen.
Peppermint Hot Fudge Topping
Microwave 1 can of evaporated milk in a bowl for 2 minutes or until hot. Stir in 8 ounces of crushed candy canes, stirring until pieces dissolve. Melt 4 ounces unsweetened chocolate squares and ½ cup salted butter in a saucepan over low heat while stirring. Stir in evaporated milk mixture and whisk in ½ cup sugar. Continue to cook, stirring constantly, until smooth (about 3 minutes). Remove from heat and add a pinch of salt.
Peppermint brownie sundae: Place a brownie in sundae dish, top with vanilla ice cream, and peppermint hot fudge. Sprinkle on crushed peppermint.
