Two Ingredient Food Holiday Gift Idea-White Chocolate Popcorn

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Caramel popcorn can be a popular holiday gift. We usually receive several tins of it every year, and my kids devour it. As a Recipe Developer, I sometimes try to take a popular concept and give it a new twist. Since I had some extra white chocolate on hand, I thought I would develop a simple new recipe for White Chocolate Popcorn, and it worked great! This recipe takes no time at all and has only two ingredients. Best, of all, there’s hardly any mess. 

 

White Chocolate Popcorn

Feel free to double this recipe.

Prep: 5 minutes

Yield: 6 cups

Ingredients

1 (11-ounce) package white chocoolate morsels (I used Ghiradelli white chocolate or Nestle Milk Chocolate Morsels)

6 cups popcorn (popped without salt or fat)

Preparation

1. Place white or milk chocolate in a microwave-safe bowl on HIGH 1 to 2 minutes or until melted, stirring once.  Combine chocolate and popcorn in a large mixing bowl, tossing gently.  Spread mixture on a large baking sheet covered with parchment paper; let cool and store in an airtight container.

Christmas Cookie Winner! Double Chocolate Chip Peppermint Cookies

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This recipe is so easy, and so fun to make. I saw a similar recipe in the Better Homes and Gardens Magazine, and my daughter, Leigh, begged me to make some. She made the orignal recipe all by herself, and we were all impressed. Since, as a Recipe Developer, I get paid to create recipes for a living, I decided I would try to rival her with this variation. Try them for yourself and let me know what you think. 

 

Super-Duper Chocolate Peppermint Kisses

Prep: 20 minutes

Bake: 8 minutes

Yield: 20 cookies

Ingredients

1 (161/2-ounce) package chocolate chip cookie dough

1/3 cup unsweetened cocoa powder

3/4 cup chocolate-flavored sprinkles

20 peppermint chocolate kisses, unwrapped (chocolate kisses may be substituted)

Preparation

1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in a shallow dish or small bowl. Shape dough into 1-inch balls, Dip balls in milk to moisten, then roll balls in chcolate sprinkles to coat. Place balls 2-inches apart on prepared cookie sheet.

3. Bake in a preheated oven about 8 minutes or until edges are firm. Immediately press a peppermint kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. 

To store: Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.