Chocolate Candy Cane Rings Recipes

Steps:

• Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

Steps:

• Into a bowl sift together flour, cocoa powder, and baking powder. Chop chocolate and in a small heavy saucepan melt with butter over very low heat, stirring until smooth. Remove pan from heat and stir in sugar. Transfer chocolate mixture to a large bowl and cool 10 minutes. Stir in eggs and vanilla until just combined. Stir in flour mixture until just combined.
• Halve dough and roll out each half between sheets of wax paper into an 11 1/2-inch round (about 3/16 inch thick). Remove top sheet of wax paper from each round and with a 1 1/2-inch round cutter cut rounds, leaving all of dough on wax paper. Cut a 3/4-inch-diameter hole (we used wide end of a pastry tip) in center of half of rounds. (Do not remove any of cut-outs from dough; keep rounds intact on wax paper). Replace sheets of wax paper and stack dough on a baking sheet. Chill dough until firm, at least 4 hours, and up to 3 days.
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Finely chop candy canes. Transfer dough rounds, still between sheets of wax paper, to a work surface. Remove top sheet of wax paper from each dough round. Replace wax paper loosely and flip over each wax-paper-enclosed dough round. From each dough round remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper). Lift cut-out centers and scraps from wax paper and reroll them to make more 1 1/2-inch solid rounds and rings in same manner, chilling until firm. Center rings on top of solid rounds and fill each center with about 1/4 teaspoon chopped candy cane.
• Arrange cookies about 1/2 inch apart on baking sheets. Bake cookies in batches in lower third of oven 8 minutes, or just until candy begins to melt (not liquefy). With a spatula transfer cookies to racks to cool completely. Cookies keep, layered between sheets of wax paper in airtight containers at room temperature, 1 week.

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
• Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
• Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
• Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely., Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath., Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature.