Out of all the Hershey’s kisses on the market, candy cane is by far my favorite.
I love it so much I buy bags after the Holiday is over to have them year round and drop one or two in my coffee to cool myself a little bit during the hot summer season.
Then it’s the pumpkin spice one (another seasonal), caramel and so on.
Hubby’s favorite are the classic milk kisses which is perfectly fine with me, I don’t have to hide any of mine because I know he has to be really desperate to touch the candy cane kisses. Mmmm, more for me. Aren’t they just pretty?
Yesterday I have been baking a storm. I knew I wanted to share a candy cane recipe with you today for our 4th week of Christmas treats, but in the same time I wanted to keep things on the pink/healthy side for the breast cancer awareness week.
After three attempts, I finally nailed it.
These are not exactly healthy, nor pink, but they are gluten free with a little bit of pink. Let’s just say they fit a little the Christmas/healthy/pink theme.
This cake reminds me of a cake my Mom used to make us around Christmas, very similar with the Australian lamingotns.
You start with whipped egg whites, slowly adding the rest of the ingredients making sure the batter is still sponge like.
You can probably make a chocolate syrup for these squares also, but I choose to dress them with some finely chopped candy cane kisses.