Anyone know some recipes for yummy Christmas treats?

Question

Links or recipes with detailed steps would be awesome!

Answer 1

STAINED GLASS CAKE

Prepare 1 (3 ounce) package each of orange, cherry and lime flavored Jello. Dissolve each flavor in 1 1/2 cups boiling water. Put each flavor in a separate 8 inch square pan or dish. Chill until firm. Cut into 1/2 inch cubes. Dissolve 1 (3 ounce) package of lemon Jello in 1 cup boiling water. Add 1/2 cup pineapple juice. Chill until it is slightly thickened. Blend in 1 carton (12 ounce) of Cool Whip. Fold in the Jello cubes. Line a springform pan with lady fingers. Put mixture in pan. Cool in refrigerator overnight. Run spatula around sides of pan. Gently remove sides. This is really easy and Merry christmas to you and yours.

Answer 2

"Rudolph's Cookie Kisses"
Makes 4 1/2 dozen

1 c. Margarine.softened
1 tsp. Vanilla Extract
2/3 c. Sugar,white
1 2/3 c. Flour,self-rising
1/4 c. Cocoa Powder
1-( 9oz.) bag Chocolate Candy Kisses

1.Preheat oven to 350* & Lightly spray cookie sheets with non-stick cooking spray.

2.Beat margarine, sugar, & vanilla extract until it's creamy.

3. In a separate bowl, stir together flour & cocoa powder.Then, blend into the margarine & sugar mixture.Mix well.

4.Refrigerate for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each Candy Kiss,cover completely. Shape into balls.

5.Now place on cookie sheet & Bake 10-12 mins.

6.Cool, then Roll in powder sugar.

Answer 3

This one will wow whoever you give them too. Get a great peanut butter cookie recipe. Then you need to buy some Popsicle sticks and a bag of the small snickers candy bars. The really small ones, then insert the stick into the candy bar and scoop out 2 tablespoons of dough into a ball and put the candy with stick inside the ball of peanut butter dough. And then bake as in directions. These are fabulous everyone will ask how you did it.

Answer 4

WALNUT CARAMEL CANDY

3 c. brown sugar
2 c. light corn syrup
1 c. butter
3/4 c. sweetened condensed milk
1/2 tsp. vanilla
1/3 c. walnuts or pecans
Candy thermometer
Heavy saucepan
Wooden spoon

Do not attempt on a humid day.
Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring now and then to prevent scorching.

Remove from heat add vanilla and nuts. Pour into 9 x 13 buttered pan. When firm cut and wrap in waxed paper squares. Store in refrigerator.

Answer 5

Easy Peanut Butter Cookies
1 cup crunchy peanut butter
1 cup white sugar
1 egg
Mix together, roll into balls, place on cookie sheet and bake at 350 degrees 8 to 10 minutes. Yummy!

Answer 6

Easiest dessert ever to make!

CHOW MEIN NOODLE COOKIE DROPS

1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 c. chow mein noodles

Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool.

Answer 7

RED PEANUT PATTIES

3 cups gran. sugar
3 cups raw peanuts
1 cup light corn syrup
½ cup water
½ cup unsalted butter
1 tablespoon vanilla
¼ tsp. salt
Few drops red food coloring


Lay large piece of waxed paper on top of dish towel. In heavy saucepan, combine peanuts, sugar, syrup water Cook mixture to soft ball stage (240 degrees F), stirring constantly over medium heat. Remove from heat. Stir in remaining ingredients, adding enough coloring to get a very bright red shade. Stir mixture frequently for about 20 minutes, or until it cools to about 125 degrees F. The mixture will become very thick & creamy, opaque & the peanuts will be suspended. Immediately spoon mixture into large patties on waxed paper. Let patties sit or at least hr. Texture should be chewy, like nougat. Wrap in plastic wrap & store for up to 1 week.

BOURBON BALLS


1 cup semi-sweet chocolate chips
20 chocolate wafer cookies
½ cup finely chopped raisins
½ cup powdered sugar
¼ cup bourbon
¼ cup sweetened condensed milk
¼ cup granulated sugar (for garnish)


Put chips into microwave-safe bowl & heat on medium power for 1 minute. Stir & repeat until chocolate melts. Put melted chocolate into heat-proof bowl. Bring saucepan w/about 1” of water to a very low simmer; remove from heat Set bowl in pan & stir until melted Stir crumbs, raisins, powdered sugar & milk into melted chocolate until evenly combined. Cover & refrigerate until firm enough to roll into balls (about 45 minutes). With hands, roll into 1” balls & set on baking sheet. Store in airtight container at room temperature for one day to allow flavors to meld. Store in refrigerator for up to 1 week, or freeze for up to 1 month. To serve, put granulated sugar on plate & roll balls to coat. Serve at room temperature.


Yield: About 54 Bourbon Balls

CRANBERRY NUT BARS

2 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup butter, melted
1-¼ cups Ocean Spray fresh or frozen cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees F. Grease 8” square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and butter. Blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes, or until golden brown. Cool and cut into bars.

Yield: 16

COCOA-ALMOND MERINGUE KISSES

vegetable oil spray
Whites of 3 large eggs
1/8 tsp. cream of tartar
¾ cup granulated sugar
3 tablespoons unsweetened cocoa powder
½ tsp. vanilla extract
¼ cup sliced almonds

Preheat oven to 325 degrees F. Lightly spray two large baking sheets with vegetable oil spray. In large bowl, beat egg whites and cream of tartar until stiff peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition. Add the cocoa and vanilla; beat well to blend. Fold in the almonds. Drop the mixture by tablespoons onto prepared baking sheets. Bake for 25 minutes, or until the meringues are crisp on the outside. Remove from the baking sheets immediately and lt cool on wire racks. Store in an airtight container.

TIPS: Cocoas are different colors and have different acidities nd different tstes. Dutch-process cocoa has less acid than other cocoas, so its taste is mellower. Combine various cocoas to experience different flavors.

Yield: 14

CARAMEL CORN AND CRAISINS SNACK MIX

2 quarts popped popcorn (kernels removed)
¾ cup granulated sugar
½ cup firmly-packed brown sugar
1/3 cup light corn syrup
1/3 cup water
3 tablespoons butter
½ tsp. salt
½ tsp. baking soda
½ tsp. vanilla extract
1 (6-ounce) package Ocean Spray Original Sweetened Dried Craisins
1 cup semi-sweet chocolate chips
1 cup honey-roasted peanuts

Place popcorn in large bowl. Set aside. Combine both sugars, syrup & water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Brush sides of pan with pastry brush dipped in wter to remove any sugar crystals. Boil until mixture reaches 300 degrees F (hard-crack stage), about 6 to 8 minutes. Remove from heat. Carefully stir in butter, salt, soda & vanilla. Pour syrup over popcorn. Toss to coat. Spread on waxed paper to cool. Break up into chunks. Cool completely. Combine cooled caramel corn with craisins, chips & peanuts. Mix gently.

CHOCOLATE CANDY CANE COOKIES


1 8-oz. package softened cream cheese
¾ cup softened butter
1 cup gran. Sugar
2 tsp vanilla
2-½ cups flour
½ tsp baking soda
4 squares semi-sweet baking chocolate, melted
1 6-oz. package white baking chocolate
12 hard peppermint candies, crushed


Preheat oven to 350 degrees F. Beat cream cheese, sugar, butter & vanilla in large bowl w/electric mixer on medium speed until well blended. Add flour & baking soda; mix well. Blend in semi-sweet chocolate. Shape tablespoons of dough into 52 balls. Roll each ball into a 3” lonh rope. Place 2” apart on baking sheet, bending top of each slightly to resemble candy cane. Bake 10 to 12 minutes, or until lightly browned. Cool 5 minutes on baking sheet; transfer cookies to wire rack & cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.


Yield: 52 Cookies

CHOCOLATE-PEPPERMINT LAYERED FUDGE


1-¼ teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
½ teaspoon vanilla extract

Peppermint Layer:

2 ounces cream cheese, softened
2 cups powdered sugar
1-½ teaspoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line 8” square pan w/foil; lightly grease foil w/butter & set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk & vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk & peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-¼ cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves

CINNAMON CANDY POPCORN


6 quarts freshly-popped popcorn (1 cup kernels)
12 ounces cinnamon red hots
Granulated sugar
1 cup butter
½ cup light corn syrup
1 tsp. salt
½ tsp. baking soda
1 tsp. cinnamon oil


Heat oven to 250 degrees F. Butter large roasting pan. Place popcorn in prepared pan. Place in oven while preparing glaze. Place red hots in 2-cup measure & fill to top w/sugar. Boil red hots, sugar, butter, syrup & salt for 5 minutes. Remove from heat & add soda and oil. Stir well & pour over popped corn, tossing quickly to distribute evenly. Bake for 1 hr., stirring every 15 min. Remove from oven. Using metal spatula, scrape popcorn from bottom of pan. Let cool completely in pan. Break into clumps. Store in airtight container at room temperature for up to 1 week.


Yield: 6 Quarts

RUM BUTTER CASHEWS


1 cup granulated sugar
¾ cup rum
2 cups whole, unsalted cashews
2 oz. butter


Bring sugar & rum to boil in medium saucepan. Cook for 3 minute, or until candy thermometer reaches 234 degrees F. Remove from heat & add cashews, stirring constantly to coat w/syrup. The sugar will become white & grainy after about 30 seconds. Return saucepan to heat & re-melt sugar, adding a few drops of water if needed. Watch carefully; do not burn. When syrup has turned a rich caramel color (about 2 minutes) & the nuts sound hollow at the tap of a spoon, remove from heat & stir in butter. Turn onto oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store in airtight container for up to 2 weeks.


Yield: 2 Cups

CHEWY CINNAMON CANDY


3 cups granulated sugar
1 cup light Karo syrup
1 cup water
1 tablespoon red food coloring
2 tsp. cinnamon oil
1 pair scissors
Powdered sugar


Combine sugar, syrup & water. Cook until hard-crack stage using candy thermometer. Remove from heat. Stir in food coloring. Add cinnamon oil, stirring well t mix. Turn onto greased cookie sheet. When cool enough to touch, cut into bite-sized pieces using scissors. Roll candy in powdered sugar.

SUGAR-DUSTED MOCHA BROWNIES

vegetable oil spray
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
4 tablespoons butter
1 tablespoon instant coffee crystals
1 cup granulated sugar
2 large eggs
¼ cup prune baby food
2 tsp. vanilla extract
2 tablespoons powdered sugar

Preheat oven to 350 degrees F. Lightly spray an 8” square baking pan with vegetable oil spray and set pan aside. In small bowl, combine the flour, cocoa and baking powder; set aside. In a medium saucepan, melt the butter over medium-low heat. Stir in the coffee crystals until dissolved. Remove from the heat and let cool slightly. Using a wooden spoon, stir the sugar, eggs, prunes and vanilla into the coffee mixture. Fold the cocoa mixture into the sugar mixture until well combined. Spoon the batter into the prepared pan. Bake for 18 to 20 minutes. Cool the brownies in the pan on a ire rack. Sift the powdered sugar over the brownies.

TIP: For a decorative topping, place a paper doily on top of the brownies before sifting the powdered sugar. Remove the doily before cutting the brownies.

Yield: 12

Answer 8

chocolate orange pots de creme

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
6 large egg yolks
2 tablespoons sugar

Equipment: 8 (4- to 5-ounce) ramekins
Accompaniment: whipped cream
Preparation

Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.

Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.

Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.

Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.

Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.
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chocolate panna cotta layer cake

Cake:
Nonstick vegetable oil spray
4 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1/2 cup hot coffee
1/2 cup hot water
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream

Panna Cotta:
1/2 cup water
5 teaspoons unflavored gelatin
7 1/2 ounces bittersweet chocolate, chopped
5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
2 1/2 cups heavy whipping cream
2 1/2 cups whole milk
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 vanilla beans, split lengthwise

Chocolate Band:
2 16x3-inch strips waxed paper
5 ounces bittersweet chocolate, chopped
Preparation
For cake:
Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).

Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.

For panna cotta:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.

Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.

Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.

For chocolate band:
Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.

Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.
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chocolate peanut toffee

4 sticks (1 pound) unsalted butter, cut into pieces
2 cups sugar
1/4 teaspoon salt
4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)
7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped

Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula
Preparation

Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 20 minutes.

Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.
Cooks' note: Toffee keeps, layered between sheets of parchment paper, in an airtight container at cool room temperature 2 weeks.
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cinnamon palmiers

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 sticks unsalted butter, frozen
5 to 6 tablespoons ice water
1 cup sugar
2 teaspoons cinnamon
Preparation

Stir together flour and salt in a chilled large metal bowl. Coarsely grate frozen butter into flour, gently tossing to coat butter.

Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated, and test again. (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.)

Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.

Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you). Brush off excess flour and fold dough into thirds like a letter. Rewrap dough and chill until firm, at least 30 minutes.

Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.

Stir together sugar and cinnamon, then generously sprinkle a clean work surface with some of cinnamon sugar and place 1 piece of chilled dough on top. Quickly roll out into a 16- by 12-inch rectangle (1/8 to 1/16 inch thick; if dough becomes too soft, chill on a baking sheet until firm). Trim edges with a sharp knife. Sprinkle top of dough evenly with some cinnamon sugar to cover completely, brushing off any excess. Fold 2 opposite long sides of pastry so they meet in center. Fold in same sides of pastry in same manner, then fold one half over the other (like a book) and press gently with a rolling pin to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar if dough is sticky.

Chill on a baking sheet, uncovered, until firm, at least 30 minutes and up to 2 hours. Meanwhile, repeat with remaining piece of dough and cinnamon sugar.

Preheat oven to 425°F with rack in middle. Line a large baking sheet with parchment paper.

Cut 1 log of dough crosswise into 1/4-inch-thick slices with a sharp knife and arrange slices, cut sides down, 1 1/2 inches apart on baking sheet. Bake until puffed and golden around edges, 7 to 9 minutes. Remove from oven and turn palmiers over with a spatula. (If palmiers begin to unroll, gently press to reshape when cooled slightly.) Continue baking until golden all over and sugar is caramelized, 3 to 5 minutes more. Transfer as done (palmiers may not bake evenly) to a rack and cool. Make more cookies on cooled baking sheet lined with fresh parchment.

Cook's notes:
• Dough, without cinnamon sugar, can be chilled, wrapped well, up to 2 days or frozen up to 1 month (thaw in refrigerator).
• Cookies keep in an airtight container at room temperature 4 days. If desired, palmiers can be recrisped in a 300°F oven until heated through, about 5 minutes.
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doughnut-hole croquembouche

About 70 doughnut holes of any flavor
Assorted candy decorations such as M&M's, Red Hots, licorice balls, and silver dragées
1/4 cup corn syrup with 1 teaspoon water stirred in
Purchased or homemade chocolate or caramel sauce (optional)

Special equipment: Clear tape, 18-inch-tall Styrofoam cone (available at floral shops and craft stores), waxed or parchment paper or aluminum foil in color similar to doughnuts, cake-decorating turntable (optional), about 70 toothpicks, thimble, cloth leaves (available at floral shops and craft stores)

Preparation
Using tape, cover cone with paper. Place cone on turntable if using.

Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).

Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.

Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.

Using thimble, push in toothpicks until not visible.

Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.

If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.

Test-kitchen tip: Shredded coconut on a platter around the croquembouche can give the feeling of snow. For a healthier option, substitute round cherry tomatoes or cherries for the doughnut holes.