Chocolate Snow Drops

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The Snowdrops were spotted by @kevssnackreviews on Instagram. He shared a photo of the delicious chocolate treats after spotting them in his local B&M Store. Thanks for the heads up, Kev!

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Add room-temperature 1 cup (227 g) unsalted butter to a large bowl and beat with a mixer on medium-low until light and creamy. Reduce mixer speed to low and add 2 tablespoons powdered sugar, 1 tablespoon cold water, 2 teaspoons vanilla extract, and 1 teaspoon lemon oil.

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Instructions. Line a baking sheet with wax or parchment paper. In a microwave-safe bowl, melt the chocolate chips in the microwave in 15-second increments until completely melted and smooth. Stir in the peppermint extract, then transfer the mixture to a piping bag or ziploc bag with a corner cut off. Pipe quarter-sized rounds of chocolate on.

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Heat on full power in the microwave for 3 minutes, stirring after each minute, until chocolate is melted. Stir in peanut butter. Microwave the mixture 30 seconds to 1 minute more, stirring after 30 seconds, until the combination is blended and smooth. In a separate bowl, combine marshmallows, cereal, and peanuts.

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1/2 cup dry roasted peanuts. Place white chocolate in 3-quart casserole dish. Heat on full power in microwave for 3-5 minutes or until melted. Stir in peanut butter until well blended. Mix in remaining ingredients and drop by the teaspoon onto wax paper. Makes 3 dozen. Since microwave ovens vary in power, you may need to adjust your cooking time.

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Preheat oven to 325°. Cream butter with mixer. Gradually add ½ cup of the confectioners sugar and the salt into the creamed butter. Continue to cream until light and fluffy. Add nuts and vanilla. Blend in flour gradually while continuing to mix. Shape by hand into teaspoon size balls.

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Snowdrop Anemone, Snowdrop Windflower. A charming late spring or early summer bloomer, Anemone sylvestris (Snowdrop Anemone) is an ideal ground cover for partially shaded areas. Fragrant, cup-shaped, pure white flowers, 2 in. wide (5 cm), with a ring of prominent golden stamens, are borne singly on bare stems above a deeply, finely cut, dark.

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It's a candy and ice cream shop. They have seasonal candies, packaged candy and chocolates for individual purchase. The cashier didn't seem too friendly. He didn't go over anything with us or talk about the store at all. So we just grabbed a few chocolates. They are like the ones you get in a heart box for Valentine's day.

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Pour the confectioners' sugar needed for the coating into a shallow bowl. Scoop or roll 1 Tablespoon (20g) of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.

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Directions. Preheat oven to 350 degrees F (175 degrees C). Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky. Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart.

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With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy. Work in dry ingredients gradually. Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets. Bake for 12-15 minutes. Let cool slightly and sprinkle with powdered sugar.

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Line a baking sheet with parchment or wax paper and set it aside. Melt the chocolate in a double boiler. Remove it from the heat and allow the chocolate to cool slightly. Stir in the peanut butter, cereal, marshmallows, and peanuts until well combined. Drop the mixture by 2-tablespoons onto the prepared baking sheet.

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Preheat the oven to 350°F. Sift flour and salt together in a mixing bowl. In a separate bowl, beat butter, sugar, and vanilla in a bowl until light and fluffy. Work in dry ingredients, gradually, until the mixture is smooth and well combined. Pinch off small pieces of dough, roll gently between palms of hands to form balls 1 inch in diameter.

Photographer's Garden The forecast is for snow(drops)

Notes. You may substitute almond bark with 4 (6-ounce) packages of white baking bars. Also, if you want to decorate these with sprinkles or colored sugar, be sure to do so before the candy coating hardens, or the decorations won't stick. Makes60 cookies. Preparation Time 5 min. Chilling Time 30 min.

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Add butter and extracts; pulse until butter is the size of peas. Add cherries and almonds; pulse until combined (dough will be crumbly). Shape dough into 1-in. balls, pressing firmly to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool on pans 10 minutes.