Скачать с ютуб Homemade & Homegrown - Gifting the Holidays в хорошем качестве

Homemade & Homegrown - Gifting the Holidays

PRINT the recipes: Sipping Chocolate recipe: https://www.wyseguide.com/sipping-cho... Peppermint Marshmallows recipe: https://www.wyseguide.com/peppermint-... Caramel Thumbprint Cookies recipe: https://www.wyseguide.com/caramel-thu... Homemade Caramel Sauce recipe:    • Homemade Caramel Sauce   Peanut Clusters recipe: https://www.wyseguide.com/peanut-clus... Chow Mein Candies recipe: https://www.wyseguide.com/chow-mein-c... Follow me! → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG SIPPING CHOCOLATE 4 ounces milk chocolate 4 ounces semi sweet chocolate Finely chop the chocolate and store in airtight container for own use or wrap in bags for giving. To prepare sipping chocolate, heat up 1 cup milk (whole milk is best) until scalded and add 2-3 tablespoons prepared chocolate. Let melt for 2 minutes then stir until smooth. PEPPERMINT MARSHMALLOWS 3 packages unflavored gelatin 1 cup water, separated 1 1/2 cups sugar 1 cup light corn syrup 1/2 teaspoon salt 1 vanilla bean 1 teaspoon peppermint extract 1/4 cup crushed peppermint candy 4 cups powdered sugar Prepare a 9x13 inch baking dish by sifting 2 cups powdered sugar evenly over the bottom of the pan. Set aside. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup water. Let bloom. In a 2 quart saucepan, combine sugar, corn syrup and remaining 1/2 cup water. Stir to dissolve and bring to a boil, stirring to ensure no scorching. Bring mixture to 240 degrees. Remove from heat and pour into a 2-cup heatproof glass measuring cup. Pour a small amount of liquid on prepared gelatin and mix it on medium speed. With the mixer running, continue to drizzle in liquid down the side of the bowl, making sure to not pour directly on the beater. Once all liquid is added, turn the mixer on high and beat until the mixture is cooled, fluffy, and has grown in volume, 8-10 minutes. Add vanilla bean seeds and peppermint extract. Beat 20 seconds. Pour mixture into prepared pan, smoothing out the top into an even layer. Sprinkle with crushed candy and sift an additional 2 cups powdered sugar over the top. Let cool 4-6 hours or overnight. Cut and dip sliced edges in powdered sugar to ensure the squares won't stick to each other. Store in an airtight container for up to 2 weeks. CARAMEL THUMBPRINT COOKIES 1 egg, separated 1 stick butter, room temperature 2/3 cup brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 cup flour 1/3 cup Dutch processed cocoa powder 1/2 teaspoon salt 3/4 cup prepared caramel sauce (Recipe here: http://bit.ly/1leXvbI) 1 1/2 cups finely chopped toasted pecans Preheat oven to 350 degrees. Beat butter and sugar until smooth, light and fluffy. Beat in egg yolk, vanilla and cream until smooth. In a separate bowl, sift together flour, cocoa and salt. Then add to the dry ingredients to the wet and mix until no dry streaks remain. Mix together one teaspoon water with egg white and set alongside prepared pecans. Scoop teaspoon-sized dough balls, roll in hands (if dough is extra soft, chill for 30 minutes), dip in egg white and roll in pecan crumbs. Set on parchment-lined baking sheets. Press thumb (or a round teaspoon measuring spoon) to make indentation in center of cookie. Bake in preheated oven for 10-15 minutes. The edges will be set with a soft center. Remove from oven and remake indentation in each cookie. Then spoon in 1/2 teaspoon caramel. Let cool completely. Optionally, drizzle on melted semi sweet chocolate to give a festive finish! PEANUT CLUSTERS 16 ounces white chocolate 12 ounces semi sweet chocolate 1 1/2 pounds roasted and salted Spanish peanuts Melt chocolates in heatproof bowl and set over simmering water. Do not let water touch the bottom of bowl or the chocolate could scorch. Stir until the mixture is melted and smooth. Once smooth, remove from heat and add peanuts. Stir until completely coated. Using two spoons, drop candy (about 2 tablespoons) on parchment-lined baking sheets. Let cool until the chocolate is set. Store in an airtight container up to 1 week or chill and store 3 weeks. CHOW MEIN CANDY 12 ounces semi sweet chocolate 11 ounces (1 bag) butterscotch chips 4 cups chow mein noodles Melt chocolate and butterscotch chips in heatproof bowl and set over simmering water. Do not let water touch the bottom of bowl or the chocolate could scorch. Stir until the mixture is melted and smooth. Once smooth, remove from heat and add chow mein noodles. Stir until completely coated. Using two spoons, drop candy (about 2 tablespoons) on parchment-lined baking sheets. Let cool until the chocolate is set. Store in an airtight container up to 1 week or chill and store 3 weeks.