Mice! (CANDY Mice, That Is!)

• Maraschino cherries (WITH stems)
• Hershey's chocolate kisses (peanut butter kisses or christmas kisses add a fun twist)
• sliced almonds
• Dragees (silver or gold)
• melted chocolate for dipping  (milk and dark in seperate dipping pots for added decoration..or white for white mice!)
• red hot candies (for the nose)
• brown or white chocolate sprinkles for differently decorated mice

Supplies:

• Tweezers (For setting the eyes)
• A couple of cookie sheets lined with waxed paper or foil
• Warmer plate (or wrapped hotpad)
• A couple wet towels (this can get messy!)
• Sprinkle bowls
• Paper Towels

Directions:

1)   The bodies of the mice are made from Maraschino Cherries dipped in chocolate. Drain and rinse the cherries, then lay a single layer on paper towels for 30 minutes to an hour, changing the paper once. The cherries should be fairly dry before dipping in chocolate. The stems become the tails. When dipping, completely seal the area of the cherry at the base of the stem. Don’t dip the entire stem in chocolate.
2)   While the chocolate is still soft, add the heads (Hershey’s Kisses) or, if the chocolate hardens, you can dip the bottom of the Kiss in chocolate and stick it to the body.  Place mice in freezer for 5 or so minutes and quickly but gently redip entire mouse (excluding tail) in desired chocolate for a uniform coating. (If you're patient and have the time........repeat the freezing and redipping 2x, you'll have a smoother and much sturdier mouse!  Plus if you alternate white/dark/milk chocolate you'll add a surprise element and have a tastier candy)

In this picture you can see the set up. The pan of chocolate sits on a heating pad that has been wrapped in a towel and covered with aluminum foil. The gentle heat from the heating pad keeps the chocolate melted. (I use a food warmer I picked up at a 2nd hand store instead of a heating pad)

The almonds are in a bowl for easy sorting.

The dragees are attached by holding them with tweezers, barely dipping them into melted chocolate. They easily stick to the head (Kiss). I smear a small bit of chocolate on the aluminum foil which keeps the chocolate soft, and also gives me a perfect spot for dipping the eyes without immersing them too deeply into the chocolate. If you find the dragees do not stick well, set the tray of mice in the refrigerator for five minutes or so. When the melted chocolate touches the cold Kiss, the eyes will adhere immediately.

Packaging:  

If you follow my hint and redip each mice one or two times, you'll have a much sturdier candy and have better odds of arriving intact after shipping.   However HOW you package your cookes and these candies makes all the difference.   In general, a baggie (the fold over kind) work well per mouse rather than just throwing them in a loose box.  However, If you want to go the extra mile, create a cardboard base slightly longer and wider than the finished mouse, adhere with a dollop of chocolate, set inside the baggie once completely cooled, close with a ribbon or twist tie.

Personally I go the 'third mile' and always "box within a box" when I assemble my pkgs.  Maybe I have a touch of Christmas OCD, but it's worth it!

Credit:  I originally found these at:  http://christmasnotebook.com/2007/12/15/christmas-mice/ , the photographs and directions above are hers, and will be replaced once I make my own this year.  (directions in bold are my twist)

Apple Cake

This recipe (though not a cookie) has become a family favorite.   

My mom found it in her Good Housekeeping magazine and it comes courtesy of Paula Deen (y'all).

I had never made it before, but it seemed pretty straight forward and it turned out fantastic!   I did learn that with this recipe you CANNOT substitute butter or margerine for the oil.




Ingredients:

• 1 cup chopped walnuts (optional)
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 3 1/2 cups chopped Granny Smith apples
• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs

(confectioners' sugar for dusting)

Directions:

1)   Preheat oven to 325.  Coat 10 inch tube pan with removable bottom with nonstick cooking spray with flour.  (flouring your pan the traditional way works just fine)

2)   In a large bowl with mixer on medium high speed, beat granulated sugar, oil and eggs until well blended.  With mixer on low speed, gradually add flour mixture.  Fold in your apples (batter will be thick).  Spoon batter into prepared pan, scattering remaining apple over top of batter and gently press in with fingers.
   
3)   Bake 1 1/2 hours or until toothpick inserted comes out clean.  Cool in pan on wire rack until completely cooled. Unmold cake, place on serving plate and serve either plain or with a light dusting of powdered sugar.

each serving is about 510 calories, 7 g protein, 65 carb, 26 g total fat, 2 g fiber, 53 mg cholesterol, 315 mg sodium