Making Candy Cane Milk-(Count Down To Christmas Recipe Of Sweets-Day 14)
Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.
Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.
It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.
When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.
If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.
For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)
**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets
Cheesecake Minis
Serves: 12 (Makes 1 dozen)
12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners
Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.
Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.
Happy Eating!
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