How To make Candy Cane Bread
2 c Flour
1/4 c Packed brown sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Margarine
1/4 c Chopped nuts
1 Egg, beaten
1/2 c Milk
Red and Green decorator -Icing (optional) Powdered sugar for icing
Grease a cookie sheet and set aside. Stir together flour, brown sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add the nuts. Combine the egg and milk. Stir into the flour mixture just til moistened. On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape. Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown. Carefully remove to a wire rack to cool. Frost with decorator icing or with powdered sugar icing. Makes 10 candy canes. Powdered Sugar Icing In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb) Drizzle over cooled candy canes.
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BETH'S CANDY CANE CUPCAKE RECIPE
makes 12 cupcakes
Ingredients:
¼ cup (35 g) bittersweet chocolate chips
2/3 cup (70 g) unsweetened Cocoa powder
2/3 cup (160 ml) hot water
1 cup (200 g) of sugar
¾ cup (180 ml) vegetable oil
2 eggs
2 tsp (10 ml) peppermint extract
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
Frosting:
16 oz (460 g) whipped cream cheese
¾ cup (75 g) powdered sugar
1 ½ tsp (7.5 ml) of vanilla extract
2 tbsp (30 ml) milk
Garnish:
2 candy canes, crushed
Method:
Preheat oven to 350F (175 C) degrees.
Place 12 Simply Baked baking cups on a baking sheet.
In a large heat safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top and whisk to combine.
Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the peppermint extract. Set aside.
In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
Fill the cupcake wells ¾ of the way full, about 1 good ice cream scoop per cup. Bake 25-30 mins or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.
Transfer frosting to a pastry bag fitted with your favorite tip (I love the Wilton 2D tip) top with a few crushed candy canes. Serve with the Simply Baked spoons.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
An Easy Christmas CANDY CANE PIE, A delicious Creamy Peppermint Flavored Chocolate Crust Pie
An Easy Christmas CANDY CANE PIE, A delicious Creamy Peppermint Flavored Chocolate Crust Pie. Add this Candy Cane Pie to your holiday pie list. A fun, creamy, marshmallowy, peppermint flavored candy cane pie is so easy to make.
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Easy Peppermint Bark Recipe
This delicious peppermint bark tastes better than the store-bought version and is so EASY to make!!! You’ll love this quintessential holiday treat! No bake, only four ingredients and totally addictive!!
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There are times when I want to go overboard with the cake decorating, and there other times I just want to make a quick, delicious treat. This white chocolate peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt the chocolate. You can scale the recipe up or down in a snap and did I mention it's a perfect Christmas recipe?
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Candy Cane Shortbread | No Egg No Dairy Vegan Christmas Baking Recipe
Candy canes and shortbread are a match made in heaven. If you adore melt in your mouth shortbread and crushed candy canes this recipe is for you. This holiday staple is perfect for Christmas cookie swaps and uses no dairy and no eggs with an easy gluten free option.
For the Shortbread:
100 grams White Sugar
200 grams Plant Based Butter (unsalted)
40 grams Icing Sugar
260 grams All Purpose Flour
1 tsp Vanilla Bean Paste
Pinch Salt
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Get the full recipe and more tips at:
Key moments in this bake along:
00:00 Candy Cane Shortbread intro
00:04 Candy Cane Shortbread Ingredients
01:02 How to make Candy Cane Shortbread
04:14 Shortbread Pan Tips
06:14 Scoring the Shortbread
07:11 Baking Instructions
08:35 Removing from the Pan
09:38 Cutting the Shortbread
10:19 Decorating the Shortbread
10:47 Making the Icing Glaze
14:09 Candy Cane Shortbread outro
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Candy Cane Shortbread | No Eggs No Dairy Vegan Christmas Baking Recipe
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Christmas candy cane cake recipe - KitchenAid
A stunning centrepiece for your Christmas table, this candy cane cake will surely impress your guests!
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Candy Cane Caprese
I'm back with more cheese and bread. Message me for more fitness tips. Just kidding, but for real there's something about a basically no prep, no mess appetizer that just gets me excited! This Caprese board is perfect for any time, of course, but when you arrange it in the shape of a candy cane you really up your festive vibe.
What you need:
French bread, sliced thin and brushed with olive oil and toasted
Pre-sliced mozzarella
2 small tomatoes, thinly sliced
Fresh basil
Balsamic Vinegar
What to do:
Bush olive oil on french bread slices and toast for 3-4 minutes at 350 degrees
Arrange sliced tomatoes and mozzarella in the shape of a candy cane
Complete the board with the toasted bread, balsamic and basil