Unicorn Hot Chocolate

A warm and creamy pink-colored white chocolate drink topped with lots of whipped cream, colorful sprinkles, and marshmallows! A fun drink on a cold day!

4 cups of milk
1 cup good quality white chocolate chips or chopped white chocolate
1 tsp. pure vanilla extract
Several drops of pink food coloring (or use another pastel color!)
Pinch of salt, optional

FOR THE TOPPING:
Purple decorating gel (or another pastel color)
Whipped cream
Pastel marshmallows
Fun pastel sprinkles
Mini sugar pearls
Place ingredients in pan.

• Place the milk, white chocolate, vanilla, food coloring, and a pinch of salt (if using) in a medium saucepan.
• Whisk and heat.
• Whisk continuously over medium-low heat, until the chocolate has melted and the mixture is smooth (do not boil).
• Divide and top.
• Divide the hot chocolate into individual mugs. 
• Top with decorating gel, whipped cream, marshmallows, sprinkles, and mini sugar pearls.
• Serve immediately.
• Serves 4

Recipe: Love Bakes Good Cakes

No Bake Peppermint Mocha Candy Cookies

 These no bake cookies are minty, chocolaty, fresh, filled with yummy oatmeal, all in a praline-like candy!

½ cup butter
2 cups granulated sugar
½ cup milk
½ cup unsweetened cocoa
1 teaspoon espresso powder
3 cups old-fashioned oatmeal uncooked
1 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
garnish with crushed candy canes or peppermint candies

• In a heavy bottomed saucepan, melt the butter. 
• Add sugar, milk, and cocoa. 
• Bring the mixture to a boil, and let boil 2 minutes. 
• Remove from heat.
• Stir in espresso powder, oatmeal, vanilla, and peppermint extract. 
• Stir to combine. 
• Drop by large spoonfuls onto silpats or aluminum foil or use a cookie dough scoop to form mounds. Garnish with crushed peppermint candies. 
• Allow cookies to cool.

Recipe: Life Currents

Mocha Mudslide Hot Chocolate

A rich and creamy, warm version of the popular mudslide cocktail. Absolutely delicious

4 tablespoons unsweetened cocoa powder
4 tablespoons sugar
1 cup heavy cream
1 cup half and half
1/4 cup strong coffee
1 oz chopped semi sweet chocolate
4 tablespoons Kahlua
4 tablespoons Baileys Irish cream
2 scoops chocolate ice cream

• In a medium saucepan, combine cocoa powder and sugar. 
• Whisk in heavy cream, half and half and coffee. 
• Continue to whisk over medium heat until sugar and cocoa have dissolved. 
• Stir in chopped chocolate, 
• Reduce heat and gently whisk mixture until the hot chocolate has thickened. 
• Remove from heat and stir in Kahlua and Baileys.
• Divide mixture between two mugs. 
• Add a scoop of chocolate ice cream to each mug; serve.

Recipe: Lemons for Lulu

Candy Cane Brownie Cookies

Some of the best cookies are made with a boxed cake mix. These are fabulous...and made with a Fudge Brownie mix...giving a soft, chewy brownie cookie taken to new festive heights with the addition of white chocolate, peppermint and a decadent chocolate drizzle

1 box Betty Crocker Fudge Brownie Mix
1/4 cup vegetable oil
2 eggs
2 teaspoons instant espresso coffee powder, optional 

For the Candy Cane Kiss Frosting:
1 cup butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
18 Hershey’s Candy Cane Kisses 

For the Chocolate Drizzle Topping:
1/2 cup Betty Crocker Hershey’s Milk Chocolate Premium Frosting
10 Hershey’s Candy Cane Kisses, chopped and reserved

• Preheat oven to 350.  
• Line two baking trays with parchment paper.
• Combine brownie mix, oil, eggs and espresso powder in bowl.  
• Using a wooden spoon, stir until well blended.  
• Mixture will be quite thick, much like a cookie dough.
• Using a cookie scoop or ice cream scoop, measure out cookies onto trays spacing two inches apart.
• Bake 11-12 minutes until tops are crackled and set, watching closely not to over bake.
• Allow to cool 5 minutes and then remove to a cooling rack.  
• Allow to cool completely before frosting.
• Unwrap Kisses and place into a small microwavable bowl.  
• Heat in microwave for 30 seconds on half power.  
• Stir and repeat until melted.  
• Allow to cool.
• In bowl of stand mixer fitted with the paddle attachment, beat the butter on medium until smooth.
• With the mixer on low, gradually add in the sugar and vanilla.
• Once incorporated, turn the mixer up to medium-high for about 2 minutes until light and fluffy.
• Add in the melted and cooled Kisses.  
• Mix again until combined.
• In a small microwavable bowl, microwave frosting 15 to 20 seconds or until melted.  
• Drizzle over cookies.  
• Top with chopped Kisses, if desired.

Recipe: The Cake Blog

Mickey’s Festive Hot Chocolate

Now thats what I call a hot chocolate...over the top and decadent! Well..it is Mickeys favourite...so we should expect no less

 
1/4 Cup sugar
1/8 Cup cocoa powder, plus extra for garnish
Dash of salt
3 Tbsp water
2 Cups milk
1/4 Tsp vanilla extract
White chocolate melts
Zip-top bag
Scissors
Festive sprinkles
Mini and regular marshmallows
Toothpicks
Mini and large candy canes
Whipped cream
Peppermints
Straw

• Combine sugar, cocoa, salt, and water in a sauce pan and mix, 
• Continue to stir over medium heat until it boils.
• Once it boils, bring the heat down and add the milk. (But don’t let it boil again.)
• Keep stirring, then remove from heat and add vanilla.
• Decorating
• Melt the white chocolate candy in a microwave-safe bowl in 15-second increments until it’s completely melted. 
• Stir in between each 15 seconds.
• Place the melted candy in a zip-top bag, then cut a small hole in one corner. This is your piping bag.
• Pipe the melted candy around the mugs, including large drips coming down the sides. (Tip: smooth with a spoon when you finish piping.)
• While it’s still warm, pour festive sprinkles all over the melted candy.
• Place mugs in the freezer
• Take one regular marshmallow and two mini marshmallows to make Mickey
• Break a toothpick in half and attached the two ears.
• Using a knife, cut a slit on the bottom to make it easier to add him to the rim of the mug.
• To crush the candy canes, simply place them on a cutting board while they’re still in the wrapping and use a large spoon (or other heavy kitchen utensil) to crush them. 
• Open the packets and pour into a bowl.
• Take the mugs out of the freezer and let them sit for 5-10 minutes.
• Pour the hot chocolate inside. 
• Top with whipped cream.
• Cut a hole out of the middle of a piece of paper, then hold this above the whipped cream while you sift cocoa powder on top. This way, it only goes on the whipped cream.
• Add the marshmallow Mickey, a large candy cane, a straw, and more sprinkles
• Add the crushed candy canes, peppermints, and sprinkles around the bottom of a small plate

Recipe: Magical Recipes

Christmas Wreath Macaroons

These Christmas wreath cookie are as fun to decorate as they are to eat! Only four ingredients required, plus your decorative sprinkles. Like all macaroons, since they’re flourless, they’re also gluten-free

.

14 ounces sweetened shredded coconut

2 large egg whites

1/2 cup sugar

1 teaspoon vanilla extract

Holiday nonpareils

• Preheat oven to 350°. 
• Combine egg whites with sugar and vanilla
• Add shredded coconut until well mixed. 
• Drop by heaping tablespoonfuls (or use a cookie scoop)  onto parchment -lined baking sheets. 
• Make a hole in center of each cookie to form cookie into a wreath shape. 
• Sprinkle with nonpareils.
• If using larger decorative sprinkduring final 2 minutes of baking time so holly leaf retains shape and doesn’t melt and spreadles like holly leaves, press them into cookie wreath 
• Bake at 350° for 10 - 14 minutes. 
• Rotate pans front to back, and bake 2 more minutes or until coconut begins to brown. 
• Transfer parchment paper with cookies to wire racks; cool completely.  

Recipe: Home is Where The Boat Is

Peppermint Mocha Latte

Easy, delicious and cheaper than Starbucks. For a traditional mocha latte, simply leave out the mint extract.

 1 tbsp cocoa
2 tbsp sugar
3/4 cup milk
1/2 cup espresso or super strong coffee
1/4 tsp pure mint extract

• In a saucepan, whisk cocoa, sugar, milk and mint extract together over medium heat. 
• Whisk briskly until hot, working up a froth.
• Meanwhile, prepare espresso in a mug. 
• Pour hot milk/cocoa mixture into espresso. 
• Top with whip cream if desired.

Recipe: Jo Lynne Shane

Chocolate Candy Cane Cupcakes

Rich chocolate cupcakes topped with chocolate peppermint frosting and crushed candy canes make for the perfect Christmas cupcake

1 box devil's food cake mix

3 eggs
1/2 C. oil or melted butter
3/4 C. sour cream
3/4 C. buttermilk
2 tsp. vanilla extract

Chocolate Peppermint Frosting:

1 C. butter softened
1/3 C. unsweetened cocoa powder
2 tsp. vanilla extract
3/4 tsp. peppermint extract more if you like it really minty!
2-4 Tbsp. milk
2-3 C. powdered sugar as needed

• Preheat oven to 350 degrees and line pans with cupcake liners.
• In a large bowl, combine cake mix (I sift mine to remove any lumps), eggs, oil, sour cream, buttermilk and vanilla extract until smooth.
• Fill cupcake liners 3/4 full  
• Bake for 15-20 minutes or until an inserted knife comes out clean.
• Let it cool.
• For the Frosting: Beat butter until smooth. 
• Add cocoa powder, vanilla extract and peppermint extract and beat again. 
• Add 2 tablespoons milk and 1 cup powered sugar. 
• Continue to add more powdered sugar until you reach your desired consistency. 
• Add more milk if it becomes too thick or stiff!
• Pipe onto cooled cupcakes and top with crushed candy canes for color and crunch!

Recipe: Your Cup of Cake

Blue Christmas Hot Cocoa

4 Cups Whole Milk
1 Tablespoon Vanilla Extract
1 Cup White Chocolate Chips
Blue Food Coloring OR use blue melting chocolates instead of white
Whipped Cream and sprinkles

• In a large saucepan, stir together milk and white chocolate chips. 
• Cook over medium heat until chocolate is melted, stirring frequently to avoid burning 
• Do not boil. 
• Remove from heat. 
• Stir in vanilla extract and blue food coloring. 
• Serve with whipped cream and sprinkles

Recipe: My Incredible Recipes

Gingerbread Muffins

For the real smell of Christmas, Gingerbread is the thing to bake.

6 tablespoons (85 g) butter, melted and cooled 
2/3 cup (130 g) coconut palm sugar or 1/2 cup/100 g lightly packed light brown sugar
1/4 cup (60 ml) molasses
1/2 cup (115 g) dry-style (aka California-style) cottage cheese
1/2 cup (120 ml) milk
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pinch ground black pepper

Glaze:
1/2 cup (60 g) powdered sugar
1/2 teaspoon vanilla bean extract or pure vanilla extract
2-3 teaspoons water

• Preheat oven to 350F; line a muffin tray with paper liners.
• Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. 
• Let it sit for 2 minutes.
• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
• Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
• Fill each muffin well about 2/3 full of batter 
• Bake for 16-18 mins until a toothpick inserted into the center of a muffin comes out clean. 
• Cool completely.
• Once the muffins have cooled, make the glaze. 
• Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
• Drizzle the glaze on the cooled muffins and allow it to set before serving.

Note - Black Pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won't be able to pull out it's flavor, but it adds the perfect little punch of spice.

Recipe: An Edible Mosaic. 

Red Velvet Hot Chocolate

1/4 cup cocoa powder
1/4 cup hot water doesn't have to be boiling, just hot
4 cups of milk
1/4 cup brown sugar
1/4 cup corn syrup
Red food colouring use the gel as it gives the deeper red hue you want

For topping:

Mini Marshmallows
Whipped cream
Sprinkles for the rims of mugs

• If you want to decorate the rims of the mugs this step needs to be done before making the hot chocolate. 
• Take corn syrup and rub it around the rim of the mugs. 
• Put your sprinkles on a plate or in a large bowl and dunk the rim in it. 
• Roll it around so you get them everywhere. 
• Set aside while you start the hot chocolate.
• In a saucepan whisk together the cocoa powder and hot water. 
• Once mixed with no powdery bits turn the stovetop on to a medium-low heat. 
• Quickly add milk, and brown sugar. 
• Mix it while it heats up. 
• Heat it up gently so you don't scorch it.
• Once it's hot enough to serve remove from the heat. 
• Add the corn syrup and red gel food colouring. 
• Mix carefully so you don't splash red dye everywhere. 
• Pour into mugs.
• Top with mini marshmallows or whipped cream.

Recipe: Cravings of a Lunatic

Eggnog Rice Pudding

This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays. 

¾ cup long grain rice
1½ cups water
1½ cups Egg Nog
⅛ tsp. salt
2 Tbsp. sugar substitute, such as Truvia (or 4 Tbsp. sugar)
½ cup milk
1 egg, beaten
⅓ cup raisins
½ tsp. vanilla cinnamon & nutmeg, for serving

• In a saucepan, heat 1½ cups water to boiling. 
• Add in rice. 
• Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
• Measure out 1½ cups of the cooked rice and place it in another clean saucepan. 
• Add in the eggnog, sugar and salt.
• Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
• Add milk, beaten egg and raisins. 
• Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. 
• Take off heat and add in vanilla.
• Serve immediately with a sprinkling of cinnamon and nutmeg. 

Recipe: Yummy Healthy Easy

Slow Cooker Spiced White Hot Chocolate

Slow cooker recipes are amazing …. you just put in the ingredients and the cooker does the rest so here is a recipe for a deicious Spiced White Hot Chocolate.. so so yummy , a great drink to warm you up

The incredible flavors of cinnamon, nutmeg, and cardamom spice up this wonderfully creamy and rich white hot chocolate. Perfect on a cool morning!

4 cups half and half
2 cups milk
14 oz sweetened condensed milk 1 can
7 oz marshmallow creme 1 jar
4 sticks cinnamon
1 vanilla bean split and scraped OR 2 tsp vanilla extract
1/2 tsp ground cardamom OR 4 cardamom pods
1/2 tsp ground nutmeg OR 1 whole nutmeg

• Place all ingredients in a slow cooker 
• Cook on low for 2 1/2 - 3 1/2 hours, stirring occasionally.
• Remove cinnamon sticks, pods and nutmeg before serving

Recipe: Mom on Time Out

Gingerbread Granola

A handmade gift is a wonderful way to let the receiver feel that they are loved. They know that the person giving the gift has thought deeply about what they want, and spent time creating something special

So today we're starting a vew series.. Handmade Christmas... where we share recipes and crafts to gift your favourite foodie... or that special chef in your life...

So lets start with an easy one.... A Gift in a Jar

Gingerbread Granola

A great last minute idea. So easy to make, tastes amazing and is a great gift for your family and friends! Plus this recipe has a free printable gift tag. Will last two weeks in airtight containers

3 cups Old Fashioned Oats
2 cups Nuts of your choice.. I like walnuts, almonds and pecans
¼ cup Honey
¼ cup Coconut Oil (Sunflower or Canola work just as well)
3 tbsp Molasses
1 tsp Vanilla
2 tsp Ground Ginger
1 tsp Cinnamon
½ tsp Cloves
½ tsp Nutmeg

• Preheat oven at 300 degrees.
• Mix the oats and nuts in a bowl. Set aside.
• Mix the honey, coconut oil, molasses, vanilla and all the spices in a bowl and stir to combine.
• Pour all the wet ingredients over the dry and mix gently by hand to coat everything evenly.
• Spread out on a sheet pan lined with parchment paper and place it in the oven.
• Cook for 20 minutes and give the granola a good mix on the sheet pan. 
• Cook an additional 20 minutes.
• Remove after 40 minutes and let it cool.
• Break up the larger chunks by hand after it has cooled.
• Serve on yogurt, in milk, or just as a crunchy snack!

Recipe: Savor and Savvy

Gift Tag Printable: Here 

Candy Cane Cheesecake Dip

Cane Cheesecake Dip is easy to whip up and makes the perfect Holiday appetizer or treat?

1 cup International Delight Peppermint Mocha Creamer
1 3.4 oz package cheesecake instant pudding
1 8oz package cream cheese, softened
¼ cup granulated sugar
1½ cups frozen whipped topping, thawed
Crushed candy canes for garnish

• In a bowl, whisk together the Creamer with cheesecake instant pudding. 
• Set aside for about 5 minutes.
• In a mixing bowl, beat together the softened cream cheese and sugar.
• Add in pudding to cream cheese mixture and beat.
• Once well combined, fold in the 1½ cups of thawed whipped topping and refrigerate.
• When ready to serve, fill a bowl with Candy Cane Cheesecake Dip and sprinkle with crushed candy canes.

Recipe :  A Night Owl Blog

Peppermint Mocha

3/4 cup whole milk
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
3/4 cup brewed espresso or strong coffee
1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
1/4 teaspoon vanilla extract
whipped cream and chocolate shavings if desired

• In a small saucepan, add milk, cocoa and sugar. 
• Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Recipe: The Recipe Rebel

Pecan Pie Balls

Quick and easy delicious no-bake Pecan Pie Balls. This recipe is a twist on the traditional holiday dessert and transforms the nutty crunch and rich flavors found in the classic confection into perfectly portioned, bite-sized pieces. The perfect addition to your Christmas Cookie exchange!

1½ cups pecans fine chopped
¾ cup graham cracker crumbs
⅔ cup brown sugar
¼ cup maple syrup
2 tbsp light karo syrup
2 tbsp salted butter melted
¼ tsp almond extract

¾ tsp rum extract
12 ounces chocolate melting discs 
Optional garnish-Holiday themed sprinkles

• In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond and rum extracts. 
• Mix until evenly combined. 
• Cover with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
• Once chilled, using a 2 inch cookie scoop, scoop out the pecan filling and form into tight balls. 
• Set the pecan balls onto a parchment lined baking sheet and repeat until all the balls are formed.
• In a medium size bowl, melt the chocolate melting discs according to package directions. 
• Stir until smooth.
• Using a fork gently place one pecan ball at a time into the melted chocolate. 
• Roll it around in the melted chocolate, being very careful not to break apart the pecan ball
• Lift out the chocolate coated pecan pie balls with the same fork 
• Place them back onto the parchment lined baking sheet. 
• Repeat this process until all the pecan pie balls are coated in chocolate.
• At this time you can sprinkle on some holiday themed candy sprinkles if desired onto the tops of each pecan pie ball. 
• Place the baking sheet into the refrigerator for 2 hours, uncovered, to allow the chocolate to firm back up.

Recipe: Princess Pinky Girl

Peppermint White Chocolate Hot Cocoa

With cooler temperatures creeping in.. hot chocolate is a great drink to have in your hands while curled up in front of your fire place. And you wouldnt believe how many recipes there are out there. So lets start with this one. It’s a delicious hot cocoa that’s made with peppermint kisses and white chocolate! Use any milk you like... but dont add sugar. Its smooth and creamy with just the right amout of sweetness

2 cups of whole milk (or 2%)

1 cup of white chocolate chips

1 cup of Peppermint Hershey's kisses

Whipped cream (optional)

• In a small sauce pan, add the chocolate chips and kisses, on medium heat.
• When it starts to melt, slowly add the the milk while stirring.
• Cook (on medium), stirring slowly and constantly, until all the chocolate is melted and smooth (about 7-10 minutes).

Recipe: Will Cook for Smiles

Grinch Cookies

 I love Cake Box Cookies.. they are so quick and easy to make and always give me great results. These Grinch cookies are no exception.. incredibly festive and fun.. just perfect for cookie plates and dessert tables! If you cant find red hearts.. red M&M's work just as well

15.25 ounces white cake mix 432 g box
8 tablespoons unsalted butter softened
2 large eggs room temperature
2 teaspoons peppermint extract or mint extract
½ teaspoon vanilla extract
green gel food coloring
¼ cup powdered sugar 32 g
3 tablespoons cornstarch
red heart-shaped sprinkle or cinnamon

• Preheat the oven to 375°F. 
• Line a large baking sheet with parchment paper and set aside.
• Use a hand-held mixer or stand mixer to mix together the cake mix, butter, and eggs until well combined.
• Add in the peppermint and vanilla extracts and enough green food coloring to achieve your desired color. 
• Mix on low speed just until combined. 
• The batter will be thick and sticky.
• In a small bowl, whisk together the powdered sugar and cornstarch.
• Scoop the dough with a 1 1/2 tablespoon cookie scoop 
• Roll the cookie dough balls in the powdered sugar mixture to coat. 
• The cookie dough itself is sticky so keep that in mind.
• Place about 1 inch apart on the prepared baking sheet.
• Bake for 10 to 12 minutes, or until the edges are set and the top of the cookies appear dry.
• Remove the cookies from the oven and immediately place a heart-shaped sprinkle on each cookie, gently pressing it down so it sticks to the cookie.
• Cool the cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe: Mom on Time Out

Peppermint Layered Pudding

This no bake layered pudding dessert recipe is so simple to create! It has a bold peppermint layer, a creamy white chocolate layer, and a fluffy white topping! So impressive.. no one has to know how easy this dessert was

1 package Oreo cookies
1/2 stick of butter, melted
1 8 oz block of cream cheese, softened
1 cup powdered sugar
1 1/2 teaspoons peppermint extract, divided
3-4 drops of red food coloring.
16 oz Cool Whip topping
2 3.4 oz boxes of white chocolate pudding
2 1/3 cups of milk
1 10 oz bag of Hershey Candy Cane Kisses, chopped

• Process Oreos in a food processor until you have fine crumbs. 
• Toss crumbs with melted butter and spread into a 9 x 13 in pan or baking dish. 
• Place dish in the freezer while you prepare the other layers.
• In a bowl, beat together the cream cheese and the powdered sugar until creamy. 
• Stir in 1 teaspoon of peppermint extract. 
• Stir in food colouring. 
• Fold in 1 cup of the 1/3 of the whipped topping and 1 cup of the chopped candy. 
• Spread cream cheese layer over the crust. Set aside.
• Beat together the pudding mixes and the milk using a whisk attachment. 
• Continue to whisk until mixture is thickened. 
• Fold in another 1/3 of the whipped topping. 
• Carefully spread pudding over cream cheese layer
• Combine remaining whipped topping and 1/2 teaspoon of peppermint extract. 
• Spread this layer over the pudding. 
• Top with remaining chopped chocolate.
• Refrigerate until ready to serve.

Recipe: Lemons For Lulu

Eggnog Cheesecake Truffles

The insides may be the same, but  different candy coatings give these Truffles different flavors.  The eggnog candy melt makes it more sweet, while the gingerbread candy melt makes it more spicy.  Each are equally delicious. Perfect for gifts and bake sales

2 cups crushed graham crackers
1 package (8 oz.) cream cheese
1/2 cup vanilla eggnog
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 1/2 teaspoons rum (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white chocolate chips

For the coating
1 cup Wilton's Eggnog candy melt wafers
1 cup Wilton's Gingerbread candy melt wafers
2-4 tablespoons vegetable shortening

holiday sprinkles for the topping

• In a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices 
• Mix on low until completely blended.
• Place white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. 
• Bring water to a gentle boil and stir chocolate until all melted. 
• Add melted chocolate to the cream cheese mixer and mix on low until all incorporated. 
• Mixture will be slightly soft.
• Place mixture in the fridge for at least one hour to firm up.
• Remove from fridge and roll one tablespoon mixture into balls. 
• Place balls in airtight container lined with wax paper. 
• Place the container in the freezer for at least one hour to set.
• After the balls are set, melt the candy wafers (one flavor at a time) in the microwave as per directions on package (30 second intervals , stirring in between). 
• If melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.
• Remove cream cheese balls from the freezer.
• With a fork dip the balls into candy coating mixture until all covered. 
• Once covered, remove and softly tap until excess candy melt falls off. 
• Then place pops on wax paper.
• Carefully add the sprinkles to the top of the balls before the candy melt hardens.
• When candy melt does harden, scrape off any excess candy melt on the bottom of the ball and place in mini cupcake wrapper.
• Keep truffles refrigerated.

Recipe: The Sweet Chick

Chocolate Peppermint Shortbread Cookies

These Chocolate Peppermint Shortbread Cookies are a super festive and delicious Christmas treat! They’re perfect for your holiday cookie plate!

3/4 cup powdered sugar 
1 cup butter 
2 tsp vanilla extract (or peppermint extract) 
1 3/4 cups flour 
1/2 cup cocoa (I use Hershey's Special Dark Cocoa)
6 oz chocolate (I used chocolate candiquick) 
Peppermint Baking Chips

• Cream butter and sugar together until light and fluffy, about 3-4 minutes. 
• Add vanilla and mix until smooth.
• Add flour and cocoa and mix until combined. Dough will be very thick. 
• Place dough on parchment paper and shape into a log. 
• Roll dough up into parchment paper and refrigerate for about an hour. 
• Preheat oven to 350 degrees and prepare a cookie sheet by lining it with parchment paper or a non stick baking mat. 
• Slice dough into about 24 cookies that are about 1/4 inch thick. 
• Bake cookies for 9-11 minutes. 
• Allow cookies to cool completely on a cooling rack. 
• Melt chocolate in a bowl.
• Pour chocolate into a piping bag with a small round tip (or into a ziplock bag with a corner cut off) Drizzle chocolate over cookies. 
• Sprinkle peppermint baking chips onto chocolate as you go - chocolate dries quickly

Recipe: Life, Love and Sugar

Sausage Cranberry Brie Bites

Sausage, Cranberry, Brie Bites are a fun, festive, and delicious starter to any meal. Rolled up in puff pastry, this appetizer has just right amount of savory from Ground Italian Sausage, sweet cranberry sauce, and a salty creaminess from brie. This finger food will make your holiday or any gatherings even better!

1 sheet frozen puff pastry
8 ounces Ground Italian Sausage, you can use Mild, Hot or Sweet
2 cloves garlic minced
1 tablespoon freshly chopped sage *plus additional see below
2 teaspoons freshly chopped rosemary
1 egg
1 tablespoon water
½ cup jellied cranberry sauce
4 ounces brie rind removed and sliced thin
1 teaspoon freshly chopped sage for garnish before baking

• Thaw the pastry sheet for 40 minutes or as directed on the box.
• Preheat the oven to 400°F.
• Line two baking sheets with a sheet of parchment.
• In a medium skillet over medium heat, cook sausage with the garlic until brown, breaking it up as it cooks. 
• Add the rosemary and sage, and cook for an additional three minutes, stirring occasionally. 
• Drain fat.
• In a small bowl, whisk the egg and the water together to make an egg wash. 
• Place the thawed pastry dough onto a lightly floured work surface
• Brush it with the egg wash, going out to all four edges.
• Spread the cranberry sauce evenly over the dough.
• Place the cooked sausage over the cranberry sauce.
• Evenly space the slices of brie on top of the sausage.
• Beginning at an end of the dough where you're looking at the brie slices horizontally (as opposed to vertically), slowly and carefully roll it up to resemble a jelly roll.
• Using a sharp knife, slice the roll into 14 slices, each about ¾ - 1 inch in thickness. 
• Transfer to prepared baking sheets.
• Brush the tops and sides with egg wash
• Sprinkle with remaining sage, and bake for 15 minutes.

Recipe: 365 Days of Baking

Striped Chocolate Popcorn

So simple. So pretty. And just the right combination of salty and sweet. Ideal for bake sales, parties or gifts - and snacking on while watching your favourite Christmas movie. Next time I make it I may even throw in a few mini marshmallows

12 cups popped popcorn
2 cups miniature pretzels
1 cup Pecan Halves, toasted
1/4 cup butter, melted
4 ounces white candy coating, coarsely chopped
2 ounces milk chocolate candy coating, coarsely chopped

• In a large bowl, combine the popcorn, pretzels and pecans. 
• Drizzle with butter and toss; set aside.
• In a microwave, melt white candy coating at 70% power for 1 minute; stir. 
• Microwave at additional 10- to 20-second intervals, stirring until smooth. 
• Drizzle over popcorn mixture; toss to coat.
• Spread on foil-lined baking sheets.
• In a microwave, melt milk chocolate coating; stir until smooth. 
• Drizzle over popcorn mixture. 
• Let stand in a cool place until chocolate is set. 
• Store in an airtight container. 

Recipe : Taste of Home

White Chocolate, Pistachio & Cranberry Fudge

Not too sweet, just creamy and delicious with a little crunch from the pistachios and slightly tart from the cranberries. Ideal for a Christmas Gift

28 ounces (800 grams) sweetened condensed milk
32 ounces (907) baking white chocolate chips
1 teaspoon vanilla extract
4 ounces (113 grams) dried cranberries
4 ounces shelled (113 grams) pistachios, unsalted

• Cut 2 pieces of parchment paper measuring 15 x 8 inches.
• Place into an 8 x 8 inch square baking dish in a 'cross' shape to help remove the fudge from the pan.
• To a saucepan add the condensed milk over medium low heat and bring to a very low simmer
• Cook for 5 minutes.
• Turn off the heat and allow to cool a little. 
• Add the white chocolate in small batches while stirring to slowly incorporate. 
• Continue to stir until the chocolate has melted. 
• Add the vanilla extract, cranberries and pistachios, stir to mix well. 
• Pour the mix into the prepared pan and smooth the top.
• Refrigerate for at least 2 hours until set.
• Once set, cut into 2 x 2 inch squares. 
• If it is too hard to cut, leave at a room temperature for 30 minutes.

Recipe: Culinary Ginger

Peppermint-Chocolate Sugar Cookies

Incredibly easy to make - and delicious to boot! This is a great cookie to bring to a holiday party

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
1/4-1/2 teaspoon peppermint extract
1 large egg
1/2 cup mini semisweet chocolate chips
1 cup confectioners' sugar, sifted
3-5 tablespoons heavy cream
12 round peppermint candies, crushed, for decorating

• Preheat oven to 350 degrees
• Combine flour, baking powder, and salt. 
• In a large bowl beat butter, granulated sugar and peppermint extract until pale and fluffy
• Beat in egg, then flour mixture 
• Stir in chocolate chips.
• Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. 
• Bake about 12 minutes until edges are lightly golden, rotating sheets halfway through. 
• Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks 
• Cool completely.
• Stir together confectioners' sugar and enough cream to make a spreadable glaze 
• For a strong mint flavor, stir in up to 1/4 teaspoon extract. 
• Spread a thin layer of glaze on top of each cookie and sprinkle with candies. 
• Let dry completely on racks.

Recipe : Martha Stewart