Candy Cane Blossoms and Yule Log

Monday, December 13, 2010
By Tricia Stevens


Mmmmmmm… we’ve got yummy desert recipes this holiday! Show off the holiday colors with classic Hershey’s Kisses or go for a healthy treat with Cypress Grove Chevre.

Don’t forget to enter HERE to win these baking products so you can make your own!

Kisses Candy Cane Blossoms
48 Hershey’s Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar

1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Cypress Grove Chevre Yule Log
(Recipe developed by: Sandra Levinson, Cypress Grove Chevre)
8 oz. fresh Cypress Grove Chevre
4 oz. cream cheese, softened
2 Tbsp.
1 tsp. black pepper, freshly ground
1/2 cup pecans, finely chopped
1/2 cup walnuts, finely chopped
1/2 cup almonds, finely chopped
Dried cranberries and mint leaves for garnish (optional)

1. Stir fresh chevre, cream cheese, sherry and pepper until smooth.
2. Turn out onto a sheet of wax paper; wrap and place in freezer for 10 minutes.
3. Roll into a log and cover in plastic wrap.
4. Refrigerate until ready to serve.

About one hour before serving:
1. Combine chopped nuts and place in a large shallow baking pan.
2. Remove the log from refrigerator and remove plastic
3. Roll the log in the nuts.
4. Cut a small end off of the log (about four inches.) Attach this to the remainder of the log to look like a branch.
5. Garnish with mint leaves and dried cranberries.
6. Serve with: fresh sliced bread, fruit and nut crackers, sliced apple or pear.

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ann fennessey
ann fennessey
10 years ago

this is a sweets lover’s dream come true.