Every year around this time I do my annual baking for the neighbors. Usually, about a week ago you’d find me saying, “Oh, no way I’ll have time to do the baking this year.” But after all the gifts are bought or made, labeled and wrapped, and mailed off or tucked away, I find it’s time to bake.

Here are a few of the things I plan to make today:

This recipe has no redeeming qualities healthwise, it is just utterly delicious.  My quilting friend made some for our get together last weekend, and sent us all home with a baggie full.  I can tell you that mine only lasted the ride home because I could not safely get into that baggie while driving.  :-0

Saltine Cracker Brickle

Time: 20 minutes, plus overnight freezing

48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips
1. Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.

2. Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

Chocolate Peanut Butter Bon Bons

These remind me of a treat my grandmother used to make for the holidays.  As she got older she got tired of doing all that dipping and the balls got bigger and bigger every year.  🙂

I like the idea of the pretzel in there, it gives you something to hold while you dip.  Her recipe had Rice Krispies mixed in for crunch.  The jury is still out as to which is better.

1 cup peanut butter
1/2 cup softened butter
3 cups confectioner’s sugar
3 cups miniature pretzel twists
1 1/2 cups chocolate chips
1 T vegetable oil

DIRECTIONS

In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners’ sugar until combined.

Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour.

In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.

Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving.  Store in the refrigerator.  Makes about 5 dozen.
Zucchini Pineapple Bread

I’m making this because I have a) lots of grated zucchini in the freezer, b) two slightly overripe pineapples on the counter, and c) four cute little loaf pans that make 1/2 loaf each.

http://allrecipes.com/recipe/zucchini-pineapple-bread/

Finally, I plan to make some fudge.  I may use this recipe:

Peppermint Chocolate Fudge

http://www.finecooking.com/recipes/peppermint-chocolate-fudge.aspx

Or this one:

Cookie Cutter Fudge

http://www.bettycrocker.com/recipes/cookie-cutter-fudge/2ce455b3-74f6-40d3-bdbf-2fbb1fa9b5d0

I’ll take pics of the final results.

Hopefully I won’t do so much taste testing that I gain back all 60 lbs at once, haha!

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