<br>Mars Wrigley is here to give your Christmas a twist this year, use them as a part of a recipe for something you love. Whether it’s a cake or spread, you can create an endless list of sumptuous dishes this holiday season!
Peanut Butter & Chocolate Cupcake
Ingredients (for 24 servings)
2 cups Powdered sugar<br>2 cups Peanut butter<br>1/2 cup Butter, room temperature<br>1/2 tsp. Vanilla extract<br>1 cup Roasted-Peanut & Caramel SNICKERS Bar, crushed 1/4, frozen<br>6 tbsp. Heavy cream<br>24 Cupcakes, premade<br>12 SNICKERS Brand Miniatures, frozen, halved
Method
Put powdered sugar, peanut butter, butter, and vanilla in an electric mixer.
Mix until well incorporated, add Roasted-Peanut & Caramel SNICKERS Bar and heavy cream, and mix until smooth.
Spread approximately 2 tbsp. on each cupcake, then top with mini-SNICKERS Brand Miniatures halves.
Suggestions
May substitute prepared peanut butter frosting for scratch-made<br>Make mini cupcakes and present them as part of a dessert flight<br>Chocolate Chipotle Lamb Chops Made with Galaxy Chocolate
Ingredients (for 4 servings)
Chocolate Chipotle Sauce
1/4 cup GALAXY chocolate, melted<br>1/4 cup ketchup<br>1/4 cup chili sauce<br>2 tablespoons dark brown sugar<br>1 tablespoon Worcestershire sauce<br>2 tablespoons chipotles in adobo sauce, chopped<br>2 teaspoons yellow mustard<br>1/4 teaspoon sriracha<br>1/8 teaspoon salt<br>1/8 teaspoon black pepper
Lamb Chops
4 lamb chops, baby rack of lamb, frenched<br>2 tablespoons light olive oil<br>2 cups BEN’S ORIGINAL Rice Pilaf, cooked<br>2 cups steamed vegetables, cooked<br>Method
Chocolate Chipotle Sauce
In a mixing bowl, combine all ingredients. Set it aside
Lamb Chops
In a skillet over medium-high heat, add oil. Place lamb chops in hot oil and cook on each side for approximately 3 minutes
Brush each side of lamb chops with chocolate chipotle sauce before serving with rice pilaf and steamed vegetables in a hot water bath, and combine GALAXY Chocolate and butter. Keep there until fully melted
Separate the eggs into two bowls – one with yolks and the other with whites.
In the mixing bowl of a stand mixer, place 8 egg yolks, orange extract, vanilla extract, and half the sugar; beat at high speed with the paddle attachment until eggs and sugar are creamed together, creating a pale-yellow smooth paste. Once this smooth paste is achieved, blend in chocolate on medium speed; set aside
In a separate bowl, add 8 egg whites, salt and 2 tablespoons sugar; whip until it forms medium-stiff peaks
In a separate bowl, combine heavy cream with the rest of the sugar until it forms semi-stiff peaks. Fold into the chocolate/egg yolk mixture. Fold in egg white mixture
Place into 12 small shot glasses or small glasses with one layer of M&M’S Brand Minis Milk Chocolate Candies. Top with additional M&M’S Brand Minis Milk Chocolate Candies
Chill and serve<br>
Confetti Sugar Cookies made with M&M’S Minis Chocolate Candies
Ingredients (for 30 cookies)
3/4 c M&M’S Minis Chocolate Candies<br>1 c vegetable shortening<br>1 c granulated sugar<br>2 eggs<br>1 t vanilla extract<br>3.4 oz. box white chocolate instant pudding mix, unprepared<br>2 1/4 c all-purpose flour<br>1 t baking soda<br>1/4 t salt
Method
Preheat oven to 350 degree F
Line sheet pans with parchment paper
Using a stand mixer with the paddle attachment, combine shortening and granulated sugar until creamy
Mix in eggs and vanilla extract until fully combined
In a separate bowl, combine the dry pudding mix, flour, baking soda, and salt and add to the mixer until fully incorporated
Fold in half of the M&M’S Minis Chocolate Candies
Using a #40 scoop or 1 1/2 T measuring tool, portion, and place on the prepared sheet pans
Lightly press down each scoop and add the remaining M&M’S Minis Chocolate Candies on top of each. Press again to mildly flatten
Bake for approximately 8 minutes. The cookies will be fairly blonde, be careful to not overbake or brown cookies
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