There’s less than a week until Christmas! Is anyone else absolutely buzzing with excitement? I mean, literally trembling with anticipation?
I hesitate to admit it, but I may have taken on too much this time. I’m absolutely spinning in my to-do list. My kitchen looks like Pamplona post bull run. My guest room (which needs to be houseguest-ready by Wednesday), looks like Santa’s workshop in the 11th hour. There’s glitter permanently embedded in the baby’s scalp (you know that stuff never comes off) from the place-setting ornaments I decided to make for each of my 16 Christmas dinner guests. And there’s still a googly eye hot-glued to my wrist from the small army of candy cane reindeer my sons and I prepared for their little schoolmates. Oh, and though I’ve been baking faster than the Keebler elves, I don’t think I’ve made enough to pass out to all of the people on my list.
It’s too late to turn back now. Onward we go.
I’ve been tossing around a few stories I’d hoped to pair with this post, stories about Christmas trees, wish lists, and snakes in my bathtub. Yes, snakes in my bathtub! But, I fear I may never get this posted if I don’t just get right to it! So, let’s just do this.
They say variety is the spice of life. Well, same goes for cookie platters. The key to a great cookie platter is variety of flavors, textures, and color. So, in addition to the standard mix of baked oatmeal chocolate chip craisin cookies, vanilla cherry drops, and sand tarts, I like to include a few other non-cookie type goodies…like chocolate dipped dried fruits or pretzels, truffles, and fudge. Like this simple and delicious tutti frutti chocolate fudge or kid-friendly crispy peanut butter snowballs!
If you’ve got even a little space left on your holiday to-do list, go ahead and pencil these in!
Tutti Frutti Chocolate Fudge
3 1/3 cups sugar
1 1/3 cups evaporated milk
1 teaspoon salt
4 tablespoons butter
4 cups mini marshmallows
3 cups semi-sweet chocolate chips
1 cup fruitcake mix (finely chopped, mixed candied fruits), divided
Lightly butter two 8×8 inch baking dishes or one 13×9 baking dish. Combine sugar, evaporated milk, butter, and salt in a pan over medium heat. Bring to a full boil. Cook 4-5 minutes, stirring constantly. Reduce heat to medium-low if the mixture bubbles up too vigorously. Remove from heat. Stir in the marshmallows and chocolate chips until melted. Stir in 3/4 cup of the candied fruit. Pour the fudge into the baking dish(es). Sprinkle the remaining candied fruit on top. Cool completely at room temperature. Then, refrigerate until firm. Remove the fudge from the baking dish and cut into small squares. Store in an airtight container in a cool place.
Makes 4 pounds
Crispy Peanut Butter Snowballs
1 cup peanut butter
1 cup powdered sugar
1 cup crisped rice cereal
1 cup shredded, sweetened coconut
Combine peanut butter, powdered sugar, and rice cereal until well blended. Roll into 1″ balls. Roll the balls in the shredded coconut to adhere. Store in a cool place until serving or adding to cookie platters.