Peppermint Crunch Fudge

Perfect for your Christmas cookie and candy trays, this delicious Peppermint Crunch Fudge is a must-have this holiday season! Topped with mini-chocolate chips and peppermint crunch, this double layer fudge is easy to make and super-delicious!

Chocolate Layer:

14 oz can, sweetened condensed milk
3 c. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:

14 oz can, sweetened condensed milk
3 c. white chocolate chips
1 tsp. peppermint extract
red food coloring a few drops

Topping:

1/2 c. mini chocolate chips
1/2 c. peppermint crunch like Andes Mints Peppermint Crunch Baking Bits

• Line a 9x9" baking pan with aluminum foil, and spray lightly with non-stick cooking spray. 
• Set aside.
• In a microwave safe bowl, add the chocolate chips and 1 can of the sweetened condensed milk. 
• Heat on high for 1 minute, stir. 
• Heat for 30 second increments, and stir until the chocolate chips have completely melted. 
• Stir in the peppermint extract. 
• Mixture will begin to thicken as it cools. 
• Evenly press into the bottom of the prepared pan.
• For the pink layer, add the white chocolate chips to other can of sweetened condensed milk. 
• In the microwave, heat for one minute on high. 
• Stir. 
• Heat for 30 second increments, and stir until the chocolate chips melt completely.
• Be careful not to overheat
• Add the peppermint extract and a few drops of red food coloring, and stir until completely pink. 
• Press on to the top of the chocolate layer.
• Top the fudge with the mini chocolate chips and peppermint crunch. 
• Refridgerate for at least 2 hours before cutting. 
• To make cutting easier, lift the fudge out of the pan by the sides of the foil. 
• Cut into 1" squares.

Recipe: Real Housemoms

White Chocolate Covered Gingerbread Oreos

Looking for a last minute, super quick and easy treat to serve or give away as a gift? These gingerbread cookies made with Gingerbread Oreos are a real crowd pleaser and make a great homemade Christmas gift from your kitchen! Dont like Gingerbread...any flavour sandwich cookie will work

32 (10.7 oz. package) of Gingerbread Oreos (or any flavor you like)
1 pound almond bark (or your favorite white chocolate)
colored sprinkles, jimmies, or mini candies to decorate

• Melt almond bark as directed on package.
• Dip each cookie in melted almond bark with a fork and completely cover with melted chocolate. 
• Place on a lined foil or waxed paper lined tray. 
• Sprinkle with embellishments while still warm. 
• Allow the cookies to cool completely to harden.
• Store in airtight container in a cool place.

Recipe: Renee's Kitchen Adventures

Overnight Cranberry French Toast Casserole

A sweet breakfast idea made with fresh cranberries. Topped with a dusting of powdered sugar and a drizzle maple syrup, this baked french toast is a great make-ahead recipe to have on hand for a Christmas morning breakfast

2 (8 oz) packages cream cheese
1 large egg
1/2 cup powdered sugar
1 tablespoon vanilla extract, divided
1 large loaf day-old brioche or challah bread, cut into 1-inch cubes
1 1/2 cups fresh cranberries
10 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1/4 cup granulated sugar
1 teaspoon cinnamon
zest of 1 orange, optional
powdered sugar, for garnish

• Lightly grease a 9x13 inch baking dish. Set aside.
• In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. 
• Set aside.
• Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. 
• Sprinkle 1 cup of fresh cranberries over the cream cheese.
• Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.
• In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.
• Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. 
• Cover tightly and refrigerate overnight, or for a minimum of 2 hours.
• Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature.
•  Preheat the oven to 350°F.
• Cover, and bake for 30 minutes. 
• Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.
• Serve warm with powdered sugar and maple syrup as desired!

Recipe: The Novice Chef

Oreo Penguins

These adorable Oreo penguin cookies are an easy treat to make for the holidays and throughout winter! With no baking required, these cute little penguins are a simple dessert craft. Great to make with the kids!

20 ounces dark chocolate candy melts
24 Double Stuf Oreos
24 white chocolate wafers
12 orange M&M minis, cut in half
0.88 ounces candy eyes
48 round peppermint candies
2 pieces Pull n Peel Twizzlers, pulled apart and cut into 2” long pieces
black candy melts (optional, for drawing bow ties and buttons)

• Line two baking sheets with parchment paper or wax paper and set aside. 
• Using a double boiler, melt the dark chocolate candy melts until smooth.
• Dip an Oreo into the melted chocolate to coat. 
• Lift it out with a fork and lightly tap it on the edge of the pot a few times to remove excess
• Place it on a lined baking sheet.
• Add one white chocolate wafer on the bottom half of the dipped Oreo. 
• Center the orange M&M half right above it, then add two candy eyes.
• Create the earmuffs by placing a peppermint candy on each side of the penguin. 
• Attach a 2-inch piece of Twizzler for the strap.
• Repeat the steps with the remaining Oreos. 
• Place the baking sheets with the completed penguins into the refrigerator for 10 minutes to set the chocolate.
• Optional step: Melt the black candy melts and draw little bow ties and buttons onto the penguin’s belly.

Recipe: Dizzy, Busy and Hungry

Cranberry Pecan Brownies

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans. Serve plain or topped with ice cream and hot fudge sauce. Delicious

¼ cup butter
1 cups semi-sweet chocolate
½ cup light brown sugar
1 tablespoon vanilla
2 eggs
½ cup all-purpose flour *
¼ teaspoon kosher salt
1 cup cranberries
½ cup pecans chopped

• Preheat the oven to 325°F. 
• Grease a 9×9 pan with butter or line with parchment. 
• Melt the butter in a medium saucepan over medium-high heat.
• Add the chocolate chips to the butter and stir until melted. 
• Remove from the heat. 
• Add the sugar and vanilla, and stir until smooth.
• Whisk in the eggs. 
• Add the flour and salt. 
• Stir until well combined. 
• Stir in the cranberries and pecans.
• Pour into a well-greased or parchment lined pan. 
• Bake for 28-30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs.

Recipe: Barefeet in the Kitchen

Chocolate Cranberry Biscotti

Perfect for dipping in coffee, latte, cappuccino, etc. They also make great gifts

1 ⅓ cup all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 Large eggs
¼ teaspoon vanilla extract
½ cup dried cranberries (or dried cherries)
chocolate for drizzling or dipping (milk, dark or white chocolate)

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl whisk together sugar and eggs until a light lemony color. 
• Add in dried cranberries.
• Mix in dry ingredients until a dough forms.
• Shape dough into two loaves approximately 12 inches by 2 inches. 
• Place on the baking sheet a few inches apart.
• Bake until loaves are just beginning to crack, about 30 minutes.
• Remove from oven and remove parchment paper and loaves to a cooling rack for 10 minutes. 
• Turn oven down to 325 degrees.
• Cut loaves with a serrated bread knife into ⅜ inch thick slices on the diagonal
• Place cut side up on the baking sheet.
• Bake for 10-15 minutes until crisp, turning each cookie over halfway through baking.
• Let cool completely. 
• Dip in or drizzle with chocolate as desired for decorating.

Recipe: That Recipe

Bailey's Irish Cream Chocolate Poke Cake

A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. 

 

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Recipe: Life, Love and Sugar

Nantucket Cranberry Christmas Pie

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

▢2 cups fresh or frozen cranberries½ cup sugar

2 cups fresh or frozen cranberries
½ cup sugar
½ cup chopped pecans

Topping:  
¾ cup butter softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup all-purpose flour 

• Preheat the oven to 350°F. 
• Combine the filling ingredients and stir to combine. 
• Pour into a generously buttered 10" pie plate.
• Combine the butter and sugar in a mixing bowl and beat until smooth. 
• Add the eggs and almond extract and beat again until fluffy. 
• Add the flour and beat once more.
• Use a small cookie scoop to quickly dollop spoonfuls across the top of the pie. 
• It doesn't need to look perfect
• Spread the thick batter over the cranberry mixture in the pan. .
• Bake for 40-50 minutes
• Test doneness with a toothpick, just to make sure the topping is cooked through. 
• Serve warm with whipped cream or vanilla ice cream.

Recipe: Barefeet in the Kitchen

Hot Cocoa Meringue Cookies

These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate.

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Recipe: Chocolate, Chocolate and More

Gingerbread Loaf Cake

The perfect holiday treat: sweet, moist, loaded with warm spices and so easy to make. Double or triple the recipe for a delightful homemade gift for neighbors and friends.

¼ cup vegetable oil
¼ cup sugar
1 large egg
½ cup molasses
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
½ cup hot water (scant)

Icing

1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk or cream
1 dash each of ginger, cinnamon and cloves (optional)

• Preheat oven to 350°. 
• Line an 8½ x 4½ loaf pan with aluminum foil with at least a few inches folded over the top. 
• Grease along sides and bottom.
• In a large bowl, beat oil and sugar for 1 minute on medium. 
• Add egg and mix for 2 minutes on medium. 
• Add molasses and mix until combined.
• Sift flour and then measure in to a medium bowl. 
• Add soda and spices. sift three more times or stir with a whisk for about 30 seconds.
• Add dry ingredients to wet ingredients about ⅓rd at a time, scraping sides of bowl and fully incorporating each time. 
• Add hot water. 
• BATTER WILL BE THIN!
• Pour batter into prepared loaf pan.
• Bake for approximately 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and lift bread out of the pans using the excess aluminum foil
• Place on a cooling rack to cool completely.
• When loaf is cool, combine powdered sugar, vanilla and enough milk until it is thick but able to be poured over the loaf and slowly drizzle down the sides. 
• If desired mix in a sprinkle or two of ginger, cinnamon and cloves.

Recipe: That Recipe

Sweet and Salty Pretzels in a Jar

These sweet and salty pretzels are all packaged up to give as a gift. These pretzels in a jar are perfect for co-workers, friends, neighbors, teachers, etc.

5 cups pretzels
1/3 cup coconut oil melted
1 Tablespoon hot sauce any style, to taste, optional
2 Tablespoons sugar
1 Tablespoon cinnamon
1 teaspoon salt optional

• Preheat oven to 325F
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place the pretzels in a large bowl.
• Melt the coconut oil and stir in the hot sauce.
• Pour over the pretzels. Stir to coat.
• Mix the sugar and cinnamon together and then sprinkle over the pretzels, stirring to coat.
• Turn the pretzels out onto the baking sheet and distribute in an even layer.
• Bake for 10 minutes until the coconut oil has absorbed.
• Allow to cool completely before storing.

Recipe: Amanda's Cookin'

No Bake Peppermint White Chocolate Cheesecakes

A rich and decadent perfectly festive holiday dessert! Easier than cheesecake, no baking required and shorter chill time than the traditional. It's light and fluffy with a texture almost like mousse and it's sure to leave you wanting more!

12 regular size original Oreos
2 Tbsp butter , melted
1 1/4 cups heavy cream
8 Tbsp powdered sugar , divided
4 oz white baking chocolate
10 oz cream cheese , softened (1 8oz pkg + 2oz)
1/2 tsp peppermint extract
Red food coloring , optional
Mini oreos and more white chocolate (optional)
Candy canes , for decoration

• In a food processor, pulse Oreos until finely ground (or use a large Ziploc bag and rolling pin) 
• Pour into a mixing bowl and toss with melted butter and pulse until evenly coated. 
• Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.
• Melt white chocolate according to directions listed on package  
• Allow to cool until just barely lukewarm but fluid though
• In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. 
• Add 3 Tbsp powdered sugar and whip until stiff peaks form
• Set aside in refrigerator.
• In a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. 
• Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. 
• Stir in cooled white chocolate 
• If you want to tint half with red food coloring then separate half into another bowl and tint 
• Add half of the whipped cream to each then fold in whipped cream. 
• Spoon mixture into a piping bag 
• Pipe over oreo layer in cups. 
• Chill in refrigerator 2 hours.
• Garnish with either crushed candy canes, candy canes sticks or peppermint white chocolate dipped mini Oreos just before serving.
• For dipped Oreos, melt some white chocolate or vanilla almond bark according to directions on package 
• Dip mini Oreos in melted white chocolate. 
• Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets. 
• Allow to set at room temperature.

recipe: Cooking Classy

Caramel Latte Bundt Cake

An amazing, fluffy, moist bundt cake. It has mild coffee flavor that is complimented so well with the caramel and espresso glazes

8 tbsp unsalted butter, chilled and diced, plus more for the pan
2 cups all-purpose flour, 8 oz.
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg, at room temperature
2 tbsp instant espresso dissolved in 1 tbsp hot water
1 tsp vanilla extract
1/2 cup cappuccino chips

Caramel Glaze:

4 tablespoons of butter
1/2 cup brown sugar
2 tablespoons heavy cream/milk
1/2 teaspoon vanilla extract
1/2 cup powdered sugar

Espresso Glaze:

3 tbsp milk, plus more if needed
1 1/2 tsp instant espresso powder
1/4-1/2 cup powdered sugar

• Arrange a rack at center position and preheat the oven to 350 degrees F. 
• Thoroughly butter (or spray) the inside and all ridges of a 9 inch bundt pan
• In a large bowl, stir together the flour, and sugars. 
• Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. 
• Remove 1/2 cup to a small bowl, set aside.
• Add the baking powder, baking soda, and salt to the large bowl with the flour mixture 
• Stir to combine. 
• In a medium sized bowl or glass measuring cup, whisk together the buttermilk, egg, dissolved espresso, and vanilla 
• Stir them into the dry ingredients just until well combined. 
• Stir in the chips.
• Ladle half of the batter into the prepared pan and spread evenly with a spatula. 
• Sprinkle the reserved crumb mixture over the batter. 
• Repeat with the remaining batter.
• Bake until a tester inserted into the center of the cake comes out clean, 35-40 minutes.
• Cool the cake to room temperature. 
• Run a sharp knife around the inside edge of the pan to loosen the cake. 
• Carefully flip the cake onto a wire rack or cake plate. 
• For the Caramel Glaze:In a small saucepan over medium heat, melt the butter. 
• Add the brown sugar and cream and stir until smooth. 
• Cook for one minute and remove from heat. 
• Let cool slightly and then whisk in the vanilla and powdered sugar. 
• Add more powdered sugar or milk to the glaze to thicken or thin it out.
• For the Espresso Glaze:Dissolve the espresso powder in the milk. 
• Add the powdered sugar gradually, stirring into the espresso mixture until it has reached your desired consistency.
• Drizzle glazes over cooled cake and serve.

Recipe: The Baker Chick

Eggnog Poke Cake

Made with a white cake mix, eggnog, vanilla pudding, and cool whip. Delicious moist cake recipe perfect for the holidays!

1 white cake mix
1 cup water
½ cup oil
3 eggs
2 cups eggnog
1 tsp nutmeg
1 3.4 oz small box instant vanilla pudding
8 oz Cool Whip thawed

• Make cake in a 9X13 according to box directions by mixing the cake mix, water, oil and eggs together. 
• Bake at 350° for about 30 minutes, or as the instructions direct.
• Let the cake cool completely. 
• Use the handle end of a wooden spoon to evenly poke holes all over the cake (about 1-2” apart).
• In a bowl, mix the pudding mix and eggnog together and stir in the nutmeg. 
• Stir well and then pour over the cake. 
• Some of the pudding will drip down into the holes but some will stay on top of the cake. 
• Spread the pudding on top evenly over the cake.
• Spread the Cool Whip on top of the pudding layer. 
• Place the cake in the fridge overnight or for at least 5-6 hours.
• Sprinkle a little bit of nutmeg on top just before serving.

Recipe: Butter with a Side of Bread

Gingerbread Biscotti

 This Gingerbread Biscotti with molasses is lightly sweetened and full of flavorful warming spices. Cozy gingerbread spices are at their best baked into crunchy biscuit cookies and served with a hot mug of coffee!

1/3 cup vegetable oil
3 large eggs
1 cup sugar
1/4 cup molasses
2 1/4 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tbsp ground ginger
1 1/4 tsp ground cinnamon
1 1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/3 cup White Chocolate Chips
red and green colored sprinkles

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
• In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. 
• Gradually add the flour mixture to the wet mixture until a stiff dough forms.
• Divide the dough in half. 
• On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches). 
• Place the logs on the baking sheet. 
• Use your hand to pat down the dough until it is 1/2 an inch thick.
• Bake for 25 minutes. 
• Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). 
• Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
• Flip the biscotti slices on their side with one cut end up and one cut end down. 
• Return to the oven and bake for 5 - 7 minutes. 
• Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. 
• Allow to cool completely before dipping in melted chocolate.
• Prepare a work surface or room temperature cookie sheet with a sheet of parchment.
• In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. 
• Stir well, and heat for additional 10 second increments, stirring in between until chocolate is melted and completely smooth. 
• Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Decorate with colored sprinkles.

Recipe: 365 Days of Baking

Berry Chocolate Magic Bars

An amazingly easy and delicious treat that combines berries and chocolate for a fun twist on a classic dessert!

1/2 c. butter
1 1/2 c. quick oats
2 Tbsp. brown sugar
1/4 tsp. salt
14 oz. sweetened condensed milk
2/3 c. dried blueberries
2/3 c. dried cranberries
1 c. white chocolate chips
1 c. semi sweet chocolate chips

• Preheat yoru oven to 325°.
• Add the butter to a 9x13 pan and bake for 5 minutes at 325°. 
• Remove from the oven and add the oatmeal, brown sugar and salt to the pan. 
• Mix until well combined and press back into the pan. 
• Bake an additional 5 minutes.
• Top with the sweetened condensed milk, dried berries and chocolate. 
• Bake at 325° for 25 minutes. 
• Remove from oven and allow to cool before serving.

Recipe: Real Housemoms

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season.

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Recipe: Princess Pinky Girl

Christmas Cake Tray Bake

Not your traditional fruit cake. It has mixed dried fruits and spices, but instead of putting nuts, the marzipan gave the cake the nutty flavor. The cake looks festive with the royal icing and sugar balls decorations on top.
This cake is also a shortcut version because there is no need to soak dried fruits for a very long period of time.

125g (4 1/2 oz) butter, softened
125g (4 1/2oz ) golden caster sugar
3 small eggs
150g (5 oz) plain flour
500g (11b 2oz) mixed dried fruits
1 tsp mixed spice

For Garnish
1 tbsp warmed, sieved apricot jam
300g (10oz) marzipan
200g (7oz) royal icing sugar
silver sugar balls or cake decorations

• Preheat the oven to 325°F. Line a 7×11 traybake tin with parchment paper.
• Beat the butter and sugar until light and fluffy. 
• Add one egg at a time, and then fold in the flour, fruit, and spice. 
• Stop mixing when you have a soft dropping consistency.
• Pour mixture into the prepared traybake tin and bake for 45-50 minutes. 
• When the cake is firm to touch, remove from the oven, and cool completely.
• Brush the top of the cake with apricot jam. 
• On a lightly dusted work surface, roll out the marzipan and cover the top of the cake.
• Prepare the royal icing as per package direction and put it in a small piping bag. 
• Cut a small hole at the end and drizzle icing over the cake. 
• Garnish with the sugar balls.
• Cut into slices and place on a cake stand or platter.

Recipe: Woman and Home 

Cookies & Cream Marshmallow Treats

Oreos make most sweet treats even better, especially when you add marshmallows and cut them into fun Christmas tree or heart shapes

4 tbsp butter
5 cups marshmallows large
14.3 ounces Oreos crushed (see note)
2 cups white chocolate chips
2 tbsp coconut oil
Sprinkles rainbow or holiday-themed

• Coat the inside of an 8-inch x 8-inch baking dish with nonstick cooking spray. Set aside.
• Melt the butter in a large pot over medium heat. 
• Once melted, add in the marshmallows, and stir constantly until completely melted and smooth.
• Pour in the crushed Oreos and stir until completely mixed. 
• Pour the cookie mixture into the prepared pan 
• Use your hands to press it into an even layer gently.
• Allow to cool for 5 minutes. 
• Press cookie cutters into the marshmallow mixture in any shape you like.
• DO NOT remove the shapes yet.
• Once the treats are cooled completely you can take the shapes out of the pan. 
• You may need to use a knife to cut any edges that are partially connected.
• Add white chocolate chips and coconut oil into a medium microwave-safe bowl. 
• Heat in 30-second intervals, stirring between each heating, until melted and smooth.
• Line a baking sheet with parchment paper. 
• Place a treat on a fork and dip it into the melted white chocolate until completely covered. 
• Allow the excess chocolate to drip off back into the bowl
• Place it onto the baking sheet.
• Top the treats with sprinkles while the chocolate is still wet. 
• Let them rest until the chocolate has set 

Recipe: Real Housemoms

Viennese Whirl Mince Pies

Viennese whirl mince pies are a delicious twist on the classic recipe, with a buttery, crumbly Viennese swirl topping instead of the traditional pastry lid. Once you’ve tried them, you won’t look back!

200g plain flour
50g ground almonds
1/4 teaspoon fine salt
finely grated zest of one orange
100g very cold butter, diced
25g cold full fat cream cheese
one egg yolk
about 400g mincemeat

Topping

150g soft butter
150g plain flour
2 tablespoons cornflour
50g icing sugar

• Place the flour, ground almonds, salt and orange zest in a large bowl
• Stir lightly to mix.
• Add the cold diced butter and using your fingertips, rub the butter into the dry ingredients, lifting them above the bowl as you do so. 
• Stop when the mixture resembles breadcrumbs.
• Add the cream cheese and egg yolk
• Mix until you have a smooth, pliable dough 
• Wrap the dough in cling film and chill the dough for at least 30 minutes.
• Roll the dough out on a lightly floured work surface to about the thickness of a one pound coin. 
• Using an 8cm round fluted cutter, cut out rounds and use to line a 12 hole mince pie tin 
• Fill the pastry cases with one teaspoon of mincemeat each. 
• To make the Viennese topping, beat together the butter, plain flour, cornflour and icing sugar to a smooth but fairly stiff mixture. 
• Place this mixture in a piping bag fitted with a 2cm star nozzle. 
• Pipe a neat swirl on top of each pie.
• Chill the mince pies for 15-20 minutes. 
• Preheat the oven to 180C/160Fan/350F/gas mark 4. 
• Bake the pies for about 20 minutes or until light golden brown. 
• Leave to cool in the tin for about 10 minutes before gently removing and transferring to a wire cooling rack. 
• Serve warm dusted with a little icing sugar, if desired.

Recipe: Something Sweet Something Savoury

Chocolate Peppermint Cookie Sticks

Mint flavor cookies get drizzle with chocolate and sprinkled with peppermints for dessert bliss!

1/2 cup powdered sugar
3/4 cup unsalted butter softened
1/2 teaspoon salt
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour

Topping

1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Peppermint candies crushed

• Cream together the sugar, butter, salt, and peppermint extract in a large mixing bowl.
• Stir in the flour until just combined.
• Roll dough into a ball and flatten into a disc. 
• Wrap the cookie dough in plastic wrap and chill for at least 1 hour. 
• (Dough can be left in the fridge overnight.)
• When you are ready to bake the cookies, preheat oven to 350 degrees F. 
• Line baking sheets with silicone mats or parchment paper.
• Roll dough into a rectangle on a lightly floured surface. 
• Trim the sides so the edges are straight. 
• Cut the dough in half longways and then cut the dough in the opposite direction to make cookie sticks (about 1-inch thick).
• Place cookies on baking sheets and bake for 12 minutes, or until the edges are just beginning to brown.
• Remove from oven and cool completely on a wire rack before adding toppings.
• For the Topping: Melt chocolate and butter over low heat in a small saucepan. 
• Take off heat and stir in the corn syrup and peppermint extract.
• Drizzle chocolate over cooled cookies with a spoon
• Sprinkle with crushed peppermint candies.
• Let chocolate set before serving

Recipe: Real Housemoms

Starbucks Eggnog Latte

A perfect Christmas morning coffee drink! This festive, Starbucks-inspired latte is made with strong brewed espresso, steamed eggnog and milk. It's so GOOD!

4 ounces boiling water
1 to 2 teaspoons instant espresso powder -
1/4 cup milk 
1/2 cup eggnog
1 teaspoon pure vanilla extract
1/2 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
pinch of nutmeg , or to taste, plus more for dusting
whipped cream , optional

• Stir the espresso powder into the hot water and set aside.
• In a glass measuring cup combine milk, eggnog, vanilla, brown sugar, cinnamon and nutmeg
• Whisk/stir until thoroughly combined.
• Place in Microwave and cook for 1 minute and 30 seconds, or until the milk starts to froth up.
• Remove from Microwave and stir/whisk again.
• Place in Microwave for an additional 30 seconds, or until the milk begins to froth up again.
• Remove and, while stirring the eggnog-mixture, slowly pour the coffee into the eggnog-.mixture.
• Top with whipped cream and dust with nutmeg.
• Serve.

 Recipe: Diethood

Hot Chocolate Marshmallow Cookies

These cookies are out of this world good! Just the perfect chewy-gooeyness !

1/2 C unsalted sweet cream butter
1 1/2 C nestle semi-sweet chocolate
1 1/2 C flour
1/4 C hershey cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 C brown sugar
3 large eggs
1 1/2 tsp vanilla extract
12 large marshmallows cut in half

Chocolate icing 
2 C powdered sugar
4 tbsp unsalted sweet cream butter melted
1/4 C hershey cocoa powder
1/4 C hot water
1/2 tsp vanilla extract
container of christmas sprinkles

• In a double boiler, melt the butter and chocolate, stirring frequently. 
• Once melted, set aside to cool
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a standing mixer, beat the sugar, eggs and vanilla on low speed until combined.
• Add the cooled chocolate and mix until combined
• Gradually add in the flour ingredients and mix until combined and brownie like texture
• Scoop the dough into a bowl and cover with foil 
• Place into the fridge for 4 hours.
• Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
• Using a small ice cream scoop, scoop some batter into your hands and roll into a ball
• Place cookies about 2 inches apart
• Bake the cookies for about 10 minutes
• While cookies are baking, cut the marshmallows in half
• Once cookies are baked, place a marshmallow into the center of the cookies and lightly press down
• Place cookies back into the oven for another 2-3 minutes
• Place a wire rack over another cookie sheet to allow the icing to drip off
• Once cookies are done baking let cool for a few minutes before transferring to a wire rack while you make the icing
• Combine all ingredients into a large mixing bowl and mix until combined
• If the icing is still to thick, add about 3 tbsp of hot water to it to thin it out
• Using a spoon, spoon some icing onto the marshmallow on the cookie
• Repeat step number 3 onto a few more cookies
• Sprinkle a little bit of sprinkles onto the cookies
• Repeat the last two steps onto the remaining cookies. 
• Remember to only put icing onto a few cookies at a time because the icing will dry fast.
• Once all the cookies have icing and sprinkles 

Recipe: My Incredible Recipes

Brownie Christmas Trees

Easy to make, adorable to look at and delicious to eat. 

1 box of brownie mix any brand
2 eggs
1/2 C. vegetable oil
3 tbsp. water

Frosting 

2 C. powdered sugar
1/2 C. butter softened to room temperature
1 tsp. vanilla extract
2-3 tbsp. milk
green food coloring

holiday sprinkles
yellow stars
disposable piping bag
Wilton Star tip 1m
3 - round cookie/biscuit cutters in varying sizes

• Bake the Brownie mix as instructed and leave to cool
• Combine the powdered sugar, softened butter and vanilla extract.
• Add in 1 tablespoon of milk at a time, as needed until the frosting as reached your desired consistency.
• Attach the star tip to the piping bag and fill the bag with green frosting.
• Use the 3 varying cookie cutters to gently cut out the brownie circles.
• Gently squeeze the frosting out of the bag and onto the top of each brownie
• Starting with the biggest circle, stack three brownies on top of each other
• Top the last brownie with frosting to resemble to top of a Christmas tree.
• Add a star on top and holiday sprinkles.
• Repeat with the rest of the brownies.

Recipe: My Incredible Recipes

Raspberry Star Bread

Flaky pastry is filled with fresh raspberries and jam in this easy star bread recipe. Served with Nutella dip, this is the perfect decadent breakfast treat on Christmas morning.

1 package puff pastry (2 sheets), thawed
½ cup raspberry jam
¼ cup fresh raspberries
1 egg
1 tablespoon water
¼ cup Turbinado sugar (raw sugar)
1 cup Nutella
1 tablespoon half & half

• Preheat your oven to 375° F, and line a baking sheet with parchment paper.
• In a large bowl, lightly smash your raspberries so that they are broken up into small pieces.
• Add raspberry jam to your raspberries and blend them well.
• Carefully roll your puff pastry out onto a lightly floured non-stick surface.
• Spread your raspberry mixture onto your puff pastry in a thin even layer 
• Place your second puff pastry over the top of it. \
• Place a small bowl or cupcake liner in the center of the puff pastry.
• With a knife, make 16 cuts from the edge of your circle to the outside of your dough with even spacing all the way around. 
• Cut completely through the dough and raspberry layer. 
• It’s easiest to cut 4 equal slices making quarters, then cut those in half to make 8ths, then again cut those in half to make 16ths.
• Twist 1 section of the dough towards the right and the next section of the dough towards the left making 2 complete twists. 
• Join the dough at the ends by firmly pinching the dough ends together. 
• Continue this pattern until all 16 sections form points.
• In a small bowl beat your egg with water and brush it over your bread dough.
• Sprinkle an even layer of course sugar over the dough.
• Bake in your oven for 20 minutes or until your dough is golden brown.
• In a small bowl, mix the Nutella with half and half to create a dip for your star bread. \You can warm the Nutella in a microwave for 30 seconds if desired.
• Serve warm or room temperature with additional fresh raspberries and Nutella dip.

Recipe: 365 Days of Baking

Baileys Chocolate Truffles

Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.

½ cup heavy cream
2 tablespoons Baileys Irish Cream (okay to substitute heavy cream)
1 tablespoon unsalted butter
Pinch salt
8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
Coatings:

Cocoa powder (natural or Dutch-processed)

confectioners' sugar mixed with an equal amount of cocoa powder

finely chopped nuts

unsweetened shredded coconut

• In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. 
• Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. 
• Watch that it doesn't boil over. 
• Add the chocolate and let sit for about 30 seconds to melt. 
• Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth.
• Refrigerate until completely firm, about 3 hours or overnight 
• Place your coating(s) on a plate. 
• Remove the chilled truffle mixture from the refrigerator. 
• If you've had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it's malleable enough to work with.
• Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. 
• Dust your fingertips with the cocoa powder or the confectioners' sugar/cocoa mixture. 
• Use your fingertips to shape into a rough ball. 
• Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. 
• If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners' sugar/cocoa mixture and lightly coat, then continue rolling. 
• You may need to wash your hands in cold water from time to time. 
• Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. 
• Remove from the refrigerator about 10 minutes before serving 
• keep in mind that they'll get too soft if left out at room temperature for too long
• The truffles will keep for a couple of weeks in the refrigerator. 
• They can also be frozen for up to two months.

 

Recipe: Once Upon a Chef