CANDY CRUSH CUPCAKE RECIPES

Name: Oysters on the Half Shell
Yield: Serves 2 or 3

OYSTERS ON THE HALF SHELL | COOK'S ILLUSTRATED

Oysters on the Half Shell | Cook's Illustrated image

Oysters are diverse, sustainable, increasingly accessible, and festive—and preparing them in your own kitchen is eminently doable.

Provided by Cook's Illustrated

Yield Serves 2 or 3

Number Of Ingredients 1

Ingredients

CHOCOLATE CANDY CANE COOKIES - THE PIONEER WOMAN

Chocolate Candy Cane Cookies - The Pioneer Woman image

Cliche as these Christmas babies might appear, they are truly, truly delicious and very fun to make with children, as long as you don’t mind the kitch

Provided by Ree Drummond

Categories Christmas パン dessert

Total Time 3 hours 9 minutes

Prep Time 3 hours

Cook Time 9 minutes

Yield 36 servings

Number Of Ingredients 9

Ingredients

2 sticks salted butter, slightly softened
1 c. powdered (confectioners) sugar
1 large egg
2 tsp. vanilla
2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. salt
4 oz. weight (4 squares) almond bark or white baking chocolate (almond bark works best and is cheaper)
large handful of red or green peppermints

Steps:

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours. In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired. Preheat oven to 375 degrees. Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely. Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

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