I don’t really know what sugar-plums are but I decided they are anything sweet and delectable eaten during the Christmas season so you can have visions of them the night before Christmas. Sounds good to me.
Try this year’s version of my sugar-plums.
Ice Cream Cups, Inspired by Snickers® An easy make-ahead dessert
1 pint of chocolate ice cream
1/2 cup chunky peanut butter
Caramel ice cream topping
2 boxes of Nabisco Famous Chocolate Wafers (found in the baking aisle, not the cookie aisle)
Use about 24 paper cupcake cups. Place one chocolate wafer in each cup.
Soften the ice cream with a spoon, takes about 2-3 minutes. Stir peanut butter into the ice cream until well blended
Spread a tablespoon of ice cream mixture on each chocolate wafer. Top with a few teaspoons of caramel topping, top with another chocolate wafer, another layer of ice cream, then caramel topping. End with a chocolate wafer, drizzle with caramel sauce and red and green sprinkles. Put into freezer covered tightly for up to one week. Serve directly from freezer.
Nabisco Chocolate Wafers
You can also use vanilla ice cream with peanut butter stirred into it. Or, use both flavors and alternate layers.
Don’t know what to do with that leftover Halloween candy (besides scarf it down?). I have a quick weekend breakfast pastry made with three ingredients—refrigerated crescent rolls in the pop-open can, raspberry preserves, and a Milky Way® bar. This makes a gooey and hot breakfast surprise for the family or overnight guests. But, if you have other candy leftover, why not try it with Twix® or Kit Kat bars? Maybe even a Snickers to add a peanuty crunch.
Pop open the crescent rolls and separate according to the package directions. Spread each triangle of dough out on an ungreased cookie sheet.
Spread each triangle with a teaspoon or so of raspberry preserves. Coarsely chop the Milky Way® bar (or Twix® or Kit Kat®) and put about a teaspoon on top of preserves.
Roll the triangles into a crescent roll according to package directions.
Brush each croissant with lightly beaten egg white to give it a nice glazed and browned look.
Bake for 20 minutes in a 375⁰ oven. Serve hot.
Yield: 8 croissants.
Photo of Barbara’s easy breakfast pastry by Cindy Dyer .