Winter Wonderland Brings Chocolate Ambitions

We woke up Tuesday morning to our first real snowfall of the season. School wasn't canceled, but I kept Sean home since he is still running at the nose quite a bit.



With a little help from Miss E and my trusty sling, I got to work on some Christmas baking and candy making.



Thanks to a recipe from Carey at Dream Big, I had a new treat to send to the boys' teachers, Chocolate Zucchini Bread! Yumm-o! I also made Haystack Cookies (hey, this is Kansas, ya know) and the ever-popular Peppermint Patties. I found these cute Christmas Tree shaped plates (only $7!) to give to the teachers, too. I included our Christmas card and photo and they are ready to go tomorrow.

Haystack Cookies

Ingredients:
1 cup butterscotch chips or chocolate or peanut butter
1/2 cup peanut butter
1/2 cup peanuts
2 cups chow mein noodles

Directions:
Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mein noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on counter.

Makes 12 cookies

Peppermint Patties

1 pound confectioner's sugar
3 tablespoons butter (softened)
2-3 teaspoons peppermint extract
1/2 teaspoon vanilla
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk & mix well. Roll into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 20 mins. Flatten with a glass to 1/4 inch thickness, then chill 30 more mins. In a microwave safe bowl, melt chocolate and shortening together. Dip patties (use 2 forks) in chocolate, then lay on clean wax paper to harden. I keep them on cookie sheets in the fridge to set up until ready to eat or give. A single batch yields about 30 patties.

Chocolate Zucchini Bread

3/4 cup margarine
2 cup sugar
3 large eggs
2 cups grated zucchini
1/2 cup milk
2 tsp vanilla
2 1/2 cup flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup cocoa
1 cup chocolate chips

Beat margarine at medium speed until creamy, add sugar, beat well. Add eggs, one at a time, beating after each. Combine zucchini, milk, and vanilla. Combine flour and next 5 ingredients and add to margarine mixture alternately with zucchini mixture, beginning and ending with flour mixture. Stir in chocolate chips.

350 degrees, 50 minutes for a full size loaf, 45 for mini-loafs (shorter time if you make muffins.)