Holiday Recipes from Camp Wekeela!
Happy Holidays Pioneers!
Enjoy these wonderful holiday themed recipes from Wekeela’s very own Chef Renee Nori and Culinary Arts Department Head Emilee Fenster! These recipes go perfect for any December Holiday Gathering Enjoy the following recipes for your family’s holiday!
Renee’s Double Chocolate Peppermint Chip Cookies
2 Eggs, whole
Baking & Spices
1 1/2 tsp Baking soda
3/4 cup Cocoa powder
2 cup Flour
1 tsp Salt
3/4cup Semi-sweet chocolate chips
2 cup Sugar
3 tsp Vanilla extract
1 cup White chocolate chips
1 cup Peppermint baking chips
2 1/2 sticks Butter
Preheat oven to 350°F.
Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
Add eggs one at a time, mixing after each addition. Mix in vanilla.
Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
Gently blend in chocolate chips, white chocolate chips, and peppermint chips.
Using a cookie scoop, add 1 tablespoon portions to baking sheet. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.
Let cool on a baking rack.
Emilee’s December Peppermint Bark (yields 12 pieces)
12 oz. semi sweet chocolate, chopped
12 oz. white chocolate, chopped
1/2 tsp. peppermint extract
8 candy canes, crushed
- Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
- Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes
Jodi’s Stained Glass Cookies for Hanukkah
1/2 cup softened butter
3/4 cup sugar
1 Large Egg
1/2 Teaspoon Vanilla Extra
1 1/2 cups all-purpose flour (or GF flour)
1/4 teaspoon baking pow der
1/2 teaspoon salt
1/2 cup crushed hard candy
- Using a mixer, cream together butter and sugar until fluffy. Add egg and vanilla extract. In a separate bowl, stir together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter, and cream the mixture. Wrap tightly with plastic wrap and refrigerate for at least an hour.
- Pre-heat oven to 350 degrees. On a lightly-floured surface, roll out batter about 1/4 inch thick.
- Use Cookie cutters to cut out shapes. Cut a small circle in the middle of each shape with a butter knife or a smaller cookie cutter.
- Place shapes on a parchment-lined baking sheet and bake for 5 minutes.
- Remove the baking sheet, and carefully spoon 1/2 teaspoon of crushed hard candy into the center of each cookie.
- Bake for 4-5 more minutes until the candy has melted.
- Cool for 15 minutes and enjoy!
Chanukah Toffee-Chocolate Matzo
4 sheets of unsalted matzo
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark brown sugar
1 (12 oz.) package semisweet chocolate chips
- Preheat oven to 250 degrees
- Line a baking sheet with parchment paper. Place matzah in an even layer on baking sheet and set aside.
- Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
- Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
- Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
- Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.