Peppermint Sugar Cubes

These tasty sugar cubes make your coffee less habit and more ritual, they can also be added to hot tea or hot cocoa to sweeten and brighten up their flavor as well. Place them in a pretty airtight jar on your coffee bar, they will last for months and months.
Package some up in a jar with some ribbons and bows, and they make a great gift for a peppermint lover, fellow foodie, or coffee addict!

½ cup sugar
8-10 peppermints, hard not soft
Peppermint extract-optional
Water, spray bottle

A silicone mold

• Unwrap and place peppermints into a small food processor (you could also use a clean coffee grinder) 
• Chop until they are ground up, either rough or until they are a fine powder
• You want the hard mints not the soft ones.
• Stir chopped peppermint into your granulated sugar
• For a very strong peppermint flavor add ¼ tsp peppermint extract.
• Slowly add water, by the teaspoon full or spray it with a water bottle (preferred method).
• Carefully stir and add water until your mixture is just slightly dampened,
• Too much and it’s just flavored sugar water.
• When you squeeze a bit in your hand it should clump together.
• Scoop and press the mixture into a silicone mold
• Be sure to fill in all the corners and then press firmly into place with the back of your spoon.
• 2-3 teaspoons, may not completely fill the mould, but gives a good idea of how much you are adding to your drink.
• Let your peppermint sugar cubes dry overnight
• Remove them carefully from the mold.
• Place them in a pretty airtight jar on your coffee bar

Recipe: Busy Being Jennifer

Christmas Coconut Macaroons

Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes. Make these with your kids and watch their eyes light up

1 1/4 cup sweetened shredded coconut (180g)
2 tsp coconut oil
1/2 cup granulated sugar (100g)
2 Egg Whites (60g)
1 tsp vanilla extract

1/2 cup white chocolate chips 
green and red sprinkles

• Place the oven rack in the middle and preheat your oven to 250°F. 
• Line a small baking sheet with parchment paper and set aside. 
• In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
• Using a small or medium ice cream scoope, tightly pack each scoop and release onto the parchment paper.
• Bake for about 25-30 minutes for larger-sized macaroons (about 7 pieces) and about 20 minutes for smaller-sized (12-15 pieces) macaroons. 
• Once baked remove from the oven and allow to completely cool.
• In a small bowl, microwave the chocolate in 10 second intervals
• Mix well between each until the chocolate chips just start to melt. 
• Continue whisking until the chocolate is completely melted. 
• If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
• Dip the bottom of each macaroon into the white chocolate
• Immediately into the emerald sprinkles and place on parchment paper to set. 
• Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.

Recipe: Momsdish

Cinnamon Raisin Bread (No-Knead Recipe)

Full of cinnamon raisin goodness, this is a really great bread recipe to make that needs no kneading 

3 cups (375g) all-purpose flour
½ tsp active dry yeast
1½ tsp salt
1½ tbsp granulated sugar
2 tsp cinnamon
3/4 cup (120g) raisins
3/4 cup (188g) milk
3/4 cup (188g) water

• In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.
• Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.
• Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)
• After this time you will see your dough is sticky, boozy and has at least doubled in size.
• Scrape your dough out of the bowl and onto a floured surface 
• Fold it two times on itself, kind of like a book
• Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
• Let rise for 1 hours at room temperature covered with a floured tea towel. 
• It might take longer than an hour but it will rise and grow, and also spread out a little too
• Bake in a HOT oven at 400F (200C) for 45/50 minutes. 
• To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING
• Let cool completely before devouring.

Recipe: Bigger Bolder Baking

Cranberry Bliss Truffles

Based on Starbucks seasonal favourite, Cranberry bliss Bars, these quick make truffles will quickly become a "must bring" treat to all the office parties and potlucks during the holidays! They are so easy to make and you will be fooled that they aren't the real thing!

1 package Oreos golden/vanilla
1 package Candi Quik melting chocolate
8 oz Cream Cheese softened
½ cup Craisins dried cranberries
1 tsp Lemon Zest
1 tsp Orange Zest

• Using a food processor, crush the oreos until they are finely chopped.
• Add the softened cream cheese to the oreos and combine  
• Add the lemon and orange zest.
• Add in the half Craisins and mix well. 
• The remaining Craisins will be used on top of truffles.
• Using a small scoop, make ¾ – 1 inch balls and place on wax paper. 
• Refrigerate for 20 minutes.
• While the truffle balls are in the refrigerator, melt the chocolate either in the microwave in microwave safe bowl or using the double broiler method. 
• Set aside one small amount of chocolate to melt at the end for the drizzle.
• Dip each truffle into the chocolate with two forks and gently shake off the excess chocolate. 
• Lay each dipped chocolate onto the wax paper.
• Melt the remaining chocolate for the drizzling in the same manner as above.
• Cut a very small slit into a gallon Ziploc bag. 
• Pour chocolate into the bag and drizzle back and forth on top of the truffles.
• Add the remaining Craisins to the top quickly as the chocolate dries fast.

Recipe: Savor and Savvy

Sparkling Cranberry Brie Bites

Sparkling cranberry brie bites are made with sugared cranberries, crackers, jam, and brie cheese are a beautiful and easy holiday appetizer perfect for Thanksgiving, Christmas, or New Year’s Eve.

2 cups fresh cranberries
1 cup good maple syrup
1 cup organic granulated sugar
16 crackers
8 oz. Brie cheese or Kite Hill almond based soft ripened cheese
cranberry chutney or cranberry relish
fresh mint for garnish

• Rinse cranberries and place in a medium bowl. 
• Heat syrup in a small sauce pan just until warm. 
• Pour over cranberries when syrup is warm, not hot, or cranberries may pop. 
• Cool, cover, and let soak in the refrigerator overnight.
• Drain cranberries in a colander. 
• Place sugar in a large bowl or baking dish. 
• Add cranberries in 2 batches and roll around until lightly coated in sugar. 
• Place on a baking sheet until dry, about 1 hour.
• Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. 
• Garnish with fresh mint sprigs.

Recipe: Yummy Mummy Kitchen

Sugared Cranberries

These pleasantly sweet, tart, and addictively crunchy gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it. The sugared cranberries can then be used in a variety of different recipes, giving them a distinctly festive look.

▢2 cups sugar, divided
1/2 cup water
1 (12 ounce) bag fresh cranberries, washed

• Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat
• Stir until sugar is dissolved.
• Do not boil.
• Stir in cranberries and stir to coat all cranberries.
• Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up).
• Reserve syrup if you want - it's great to sweeten cocktails!
• Let cranberries dry for 1 hour.
• After one hour, roll cranberries in remaining sugar until completely coated.
• Store in an airtight container in the fridge for 2-3 days

Recipe: Rachel Cooks

Cranberry White Chocolate Cheesecake

Nothing says Christmas like a beautifully crafted cheesecake. And this cranberry and white chocolate cheesecake is no exception. It’s a creamy, delicious dessert with bright and beautiful flavors that are quintessentially Christmassy. The tang of cranberries complements the sweet white chocolate making the cheesecake rich and light.

1 3/4 cups finely crushed chocolate Oreo cookies (without the cream)
4 tablespoons, plus 1 teaspoon salted butter, melted

Filling:

2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
pinch of salt
2 teaspoons vanilla
4 large eggs, room temperature
2/3 cup sour cream, room temperature
2/3 cup heavy whipping cream, room temperature
2/3 cup coarsely chopped fresh cranberries
1 generous cup high quality white chocolate chips

Topping:

1/2 cup white chocolate chips
1 tablespoon heavy cream
sugared cranberries for garnish (optional)

• Preheat oven to 350 degrees Fahrenheit. 
• Place a 9-inch springform pan on a large baking sheet. 
• Lightly grease the bottom and sides of the pan with cooking spray.
• Combine the finely crushed cookie crumbs and melted butter. 
• With your fingers, gently press the mixture into the bottom and just slightly up the sides of the prepared springform pan. 
• Bake on the baking sheet for 10 minutes. 
• Remove from oven and cool.
• Once the pan is cool, prepare it for the water bath. 
• Place the springform pan onto a large sheet of heavy-duty aluminum foil so that it completely covers the bottom of the pan and comes up the sides. 
• Gently fold the foil around the pan to prevent any water from getting in. 
• Repeat with 2 or 3 more layers of foil so it is airtight along the bottom. 
• Place the prepared pan onto a baking sheet with sides at least 2 inches, or a deeper roasting pan.
• Reduce oven heat to 325 degrees Fahrenheit.
• In the bowl of a stand mixer, beat the softened cream cheese with the paddle attachment until completely smooth (about 3 or 4 minutes). 
• Add the sugar, and beat until smooth.
• Add the salt and vanilla, and beat until smooth. 
• Then add one egg at a time, beating after each addition. 
• Then add the sour cream and heavy cream and beat until completely smooth.
• Scrape down the sides, then add the chopped cranberries and white chocolate chips. 
• Beat for 1 minute.
• Pour the filling into the prepared crust, smoothing the top with a rubber spatula if needed.
• Place the prepared springform pan and baking sheet or roasting pan into the oven. 
• Pour in boiling water so that it comes up 1 or 2 inches around the foil-wrapped pan. 
• Bake at 325 degrees Fahrenheit for 1.5 hours.
• When the cheesecake is done, the top will no longer be shiny and will look golden (it may still be a bit jiggly, but that's normal). 
• Turn off the oven 
• Open the door 1 or 2 inches and let the cheesecake cool in the oven for 1 hour. 
• This will help prevent cracking as the cheesecake cools.
• Place the cooled cheesecake into the fridge to chill for at least 4 hours or overnight.
• When ready to serve, melt the white chocolate chips in a double boiler with the heavy cream until smooth. 
• Drizzle over the top of the cheesecake and garnish with sugared cranberries if desired.

Recipe: Noshing With The Nolands

Gingerbread Doughnut Muffins

A really wonderful recipe to make to share with family or friends over a hot drink , this is one of those fantastic weekend bakes. A dreamy muffin with gingerbread flavor and a sweet tempting glaze.

3 cups all-purpose flour
2 tsp baking powder1/4 tsp baking soda3/4 tsp salt1 Tbsp ground ginger1 1/2 tsp ground cinnamon1/2 tsp ground nutmeg3/4 cup packed light-brown sugar6 Tbsp unsalted butter , softened1/4 cup vegetable oil , divided1 tsp orange zest2 Tbsp unsweetened applesauce2 large eggs1 tsp vanilla extract1/4 cup + 2 Tbsp molasses1 1/4 cups milkGlaze2 cups powdered sugar2 1/2 - 3 1/2 Tbsp fresh orange juice or milk1/4 tsp vanilla extract

• Preheat oven to 400 degrees and butter a 12-hole muffin tin.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg, set aside.
• In another bowl beat together brown sugar with butter, 1 Tbsp vegetable oil and orange zest until pale and fluffy.
• Blend in remaining 3 Tbsp vegetable oil and the applesauce. 
• Add in eggs one at a time and mix just until combined after each addition while adding in 1 tsp vanilla with second egg. 
• Stir in molasses.
• Fold in 1/3 of the flour mixture in 3 additions alternating with 1/2 of the milk in 2 additions between. Fold just until combined after additions (batter will be slightly lumpy).
• Divide batter among 12 prepared muffin cups, filling each well nearly full. 
• Bake in preheated oven 8 minutes then reduce oven temperture to 375 
• Continue to bake 8 - 11 minutes longer until toothpick inserted into center comes out with a few moist crumbs attached.
• Remove from oven and run a knife around muffins to remove 
• Transfer to a wire rack to cool slightly.
• For the glaze whisk together powdered sugar, vanilla and enough orange juice until smooth
• When muffins are slightly warm, dip into glaze or spread over tops
•  Allow glaze to set at room temperature. 
• Store in an airtight container.

Recipe: Cooking Classy

Fresh Cranberry Scones

Honey adds sweetness to the dough but is also a great topper for the baked biscuits when they're still warm from the oven. Perfect on a cold morning

2 1/4 cups bread flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh cranberries, finely chopped*
2 tablespoons honey
1 cup whipping cream
1 egg, slightly beaten
1 tablespoon water
2 tablespoons sugar

• Place cranberries in a food processor. 
• Cover and pulse several times until cranberries are finely chopped.
• In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. 
• Make a well in center of flour mixture. 
• In a medium bowl, combine cranberries and honey; stir in whipping cream. 
• Add cranberry mixture all at once to flour mixture. 
• Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. 
• Knead dough for 10 to 12 strokes or until dough is nearly smooth. 
• Pat or lightly roll to an 8-inch circle. 
• Cut into 8 wedges.
• Place wedges about 1 inch apart on an ungreased or parchment lined baking sheet. 
• Don't flatten. 
• In a small bowl, combine egg and water. 
• Lightly brush tops of wedges with egg mixture. 
• Sprinkle tops with 2 tablespoons sugar. 
• Bake in a 375 degree F for 20 to 25 minutes or until golden. 
• Remove scones from baking sheet. 
• Serve warm..

Recipe: MidWest Living

Hot Chocolate Cheesecake Dip

This rich and creamy no bake dessert is so simple to make, you'll want it for every get together. Serve the chocolate dip with cookies or fruit as a delicious end to any meal.

1 - 8 ounce package cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup marshmallow cream
1 cup powdered Swiss Miss Dark Sensation hot chocolate mix
3/4 cup Cool Whip, divided
mini marshmallows for garnish
crushed candy cane for garnish
animal crackers, chocolate graham crackers, mini cookies, pretzels for dipping

• Beat the cream cheese until creamy. 
• Add the yogurt, marshmallow cream, and hot chocolate mix 
• Beat again until light and fluffy. 
• Fold in 1/2 cup Cool Whip gently until completely mixed in.
• Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.
• Serve with cookies and pretzels. 
• Keep refrigerated in a covered container. 
• Makes about 2 cups.

Recipe: Inside BruCrew Life

Hot Chocolate Lasagna

A delicious dessert, perfect for parties to feed the crowd. An  easy, no bake layered dessert with Oreo crust, hot chocolate cheesecake mousse layer, chocolate pudding, whipped cream and mini marshmallows

For Oreo Crust:

36 Oreo cookies-ground
½ cup unsalted butter-melted

Hot Chocolate Cheesecake Mousse Layer:

½ cup unsalted butter-softened
8 oz. cream cheese-softened
1 cup powdered sugar
1 teaspoon vanilla
5 (0.73 oz) envelops of instant hot cocoa mix (milk chocolate flavor)
1 ½ cups heavy whipping cream

Chocolate Pudding Layer: 

2 (3.8 oz.) chocolate instant pudding mix
2 ¾ cups milk
1 cup mini marshmallows

Topping:

1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
2 Tablespoons powdered sugar
2 cups mini marshmallows
Chocolate topping or Nutella for serving

• Place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. 
• Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. 
• Place in the fridge or freezer to firm while making next layer.
• To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
• In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of hot chocolate whipped cream in cheesecake mixture
• Then fold in another half ( scrape well the bottom of the bowl to incorporate everything well).  
• Spread over the crust and set in the fridge or freezer to firm.
• In a bowl whisk instant chocolate pudding mix and milk until it starts thickening. 
• Stir in mini marshmallows and spread over hot chocolate mousse layer. 
• Place in the fridge or freezer to set.
• When pudding layer has set, make whipped cream. 
• Beat heavy whipping cream and powdered sugar until stiff peaks form. 
• Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.
• Before serving scatter 2 cups of mini marshmallows over whipped cream.
• Serve drizzled with melted chocolate, Nutella or chocolate topping.
• Store leftovers in the fridge.

Recipe: Oh My Goodness Chocolate Desserts

Christmas Rocky Road

This Christmas Rocky Road is packed full of chocolate, cherries, cranberries, marshmallows and crushed Amaretti biscuits for a delicious festive treat!

350g Chocolate (I use half and half milk and dark chocolate) Broken into squares
175g Butter
50G Golden (Corn) Syrup
225g Crushed Amaretti Biscuits (or other biscuits of your choice)
160g Halved Glace Cherries
100g Dried Cranberries
150g Mini Marshmallows
200g Milk Chocolate for the topping
Christmas Sprinkles or icing sugar to decorate

• Grease a line a 9 x 12 inch baking tin with baking parchment.
• Melt the chocolate, butter and golden syrup together in a large saucepan over a low heat until melted and smooth.
• Remove from the heat 
• Tip in the crushed biscuits, cherries, cranberries and marshmallows. 
• Stir well to mix until everything is coated in chocolate. 
• Tip the mixture into the lined baking tin and smooth the top as best as you can. 
• Pop in the fridge for at least 2-3 hours, or until set.
• To make the topping, melt the 200g chocolate over a pan of simmering water
• Pour all over the top of the rocky road, tilting the pan to get an even, thin coverage. 
• Decorate with Christmas sprinkles if using. 
• Leave the rocky road to set for about an hour or so before dusting with icing sugar and cutting into squares.

Recipe: Something Sweet Something Savoury

Cranberry Fluff

A deliciously tart and sweet dish to add to your table! The combination of marshmallow, fruit, nuts, and whipped topping is always a crowd-pleaser.

12 oz. Fresh Cranberries
3/4 c sugar
8 oz crushed pineapple, drained
1 c sliced red or green grapes
1 c chopped pecans
2 c marshmallows, small
8 oz (3 cups) Cool Whip

• Chop cranberries in food processor
• Add sugar
• Cover and place in refrigerator overnight (or as long as you can)
• Add pineapple, grapes, and pecans to cranberries and mix together
• Add small marshmallows and mix
• Add Cool Whip and fold mixture together until thoroughly mixed
• Serve immediately or cover and store in refrigerator

Recipe:  Real Housemoms

Peppermint Marshmallow Wands

 An easy Christmas treat... full of sweet festive flavour. Ideal for gift giving

2 (12 ounce) jars hot caramel topping
8 large lollipop sticks
24 large marshmallows
1 (10-ounce bag) dark melting chocolate
1 cup crushed peppermints (15 candy canes, crushed)

• Melt caramel in medium saucepan over medium-low heat. Keep warm.
• Dip one end of each lollipop stick in 1 inch of water. 
• Skewer 3 marshmallows onto each stick, starting at the wet end.
• Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. 
• Cool caramel at room temperature for 30 minutes, until caramel is set.
• Melt dark chocolate in medium saucepan over low heat. Keep warm.
• Place crushed peppermint in shallow bowl.
• Dip caramel-coated marshmallows into melted dark chocolate, gently tapping to remove excess chocolate. 
• Gently roll wand in crushed peppermint; place on clean parchment paper. 
• Repeat for all wands.
• Cool at room temperature for 15 minutes, until chocolate is set.

Recipe: Magical Recipes

Chocolate Marshmallow Chex Square

These quick and easy snack bars take good old fashioned rice krispie treats to the next level and make a great gift too for neighbors and friends over the holidays.

2.5 cups rice Chex cereal
1/4 cup unsalted butter
4.5 cups small marshmallows
1/8 tsp sea salt
1/3 cup chocolate chunks
1/4-1/2 cup small marshmallows (for topping)
powdered sugar (for dusting)

• Line a small square baking pan with foil 
• Rub with a little butter or oil to prevent sticking or use some naturally non-stick parchment paper!
• In a medium pot, melt butter over medium-low heat.
• Add 4.5 cups marshmallows 
• Whisk/stir until smooth and melted, about 5 minutes.
• Remove pot from heat.
• Using a moistened spoon, fold in the cereal.
• Add the chocolate, salt, and an extra 1/4-1/2 cup of marshmallows
• Fold it in as well, moving fast as the gooey melted marshmallow will set fast.
• Spoon onto your baking pan and press into an even layer, as thin or thick as you would like.
• Use a sifter or dusting wand to dust with powdered sugar and allow to cool.
• Cut into squares 

Recipe: Peas and Crayons

Red Velvet Ooey Gooey Bars

Easy but impressive. They’re the perfect holiday treat!

1 box 15.25oz red velvet cake mix   
1 egg
1/2 cup 1 stick butter, melted

1 package 8oz cream cheese, softened
2 eggs
1 teaspoon vanilla
1 box 16oz powdered sugar (3¾  cup)

Sprinkles

• Preheat oven to 350°F. 
• Grease a 9x13-inch baking dish and set aside.
• In a medium bowl, mix the dry cake mix, egg and butter until well combined. 
• Press into the bottom of the prepared pan. 
• Set aside.
• In a separate medium mixing bowl, beat the cream cheese with an electric mixer until smooth. 
• Add the eggs and beat until thoroughly combined. 
• Add the powdered sugar and beat until combined. 
• Evenly pour the cream cheese mixture over the cake mix layer, spreading and leveling with a spatula. 
• Top with sprinkles.
• Bake 27-35 minutes, or until set but still "gooey" in the middle

Yield: 24 Bars

Recipe: A Night Owl

Holiday Cookie Pizza

This cookie pizza is as versatile as you make it, to suit any holiday or occasion throughout the year. The crust of refrigerated cookie dough is topped with chocolate pieces, peanut butter, and assorted candies for a simple holiday dessert the kiddos can help with

1 16.5 ounce roll refrigerated sugar cookie dough, cut into 1/4-inch-thick slices
1 cup semisweet chocolate pieces (6 ounces)
½ cup creamy peanut butter, melted
1 ½ cup red and green candy-coated milk chocolate pieces
Holiday sprinkles

• Press cookie dough slices into a greased 13-inch pizza pan. 
• Bake in a 350°F oven 15 to 20 minutes or until golden. 
• Immediately sprinkle with chocolate pieces
• Let stand to soften, then spread chocolate evenly over crust. 
• Drizzle melted peanut butter over chocolate. 
• Sprinkle with red and green candy-coated milk chocolate pieces and sprinkles. 
• Cut into12 slices.

Recipe: Better Homes and Gardens

Christmas Cranberry Cheese Ball

A festive cheese ball recipe made with goat cheese or cream cheese, white cheddar, pecans and cranberries perfect for Christmas parties or entertaining. Served on a bed of rosemary sprigs, it looks like Christmas on a plate!

8-oz goat cheese or cream cheese, at room temperature
8-oz sharp white cheddar, shredded
1 tablespoon milk
1/2 teaspoon salt
1/2 cup chopped pecans
8-oz goat cheese or cream cheese, at room temperature
8-oz sharp white cheddar, shredded
1 tablespoon milk
1/2 teaspoon salt
1/2 cup chopped pecans
1 5-oz. bag dried cranberries (about a cup and a half)
Rosemary springs for garnish

• Mix goat cheese or cream cheese with an electric mixer until smooth. 
• Add cheddar, milk, salt and pecans then continue mixing until well combined.
• Line a small round bowl with plastic wrap then spoon cheese mixture into bowl. 
• Press cheese firmly into bowl. 
• Bring plastic up and over the top of cheese and gather to shape cheese into a ball. 
• Seal ball with more plastic if necessary to completely cover then refrigerate for at least 4 hours. 
• It’s ok if it’s kinda wonky at this point. 
• Once it firms up you will be able to easily shape it into a perfect ball.
• When ready to serve, arrange rosemary sprigs on a serving plate; set aside. 
• Pour cranberries into a pie plate and separate any that might have stuck together; set aside.
• Remove cheese ball (in plastic) from the bowl. 
• Keeping cheese ball wrapped in the plastic, use hands to shape into a ball. 
• When the cheese ball is perfectly round, roll in cranberries then set on rosemary sprigs. 
• All of the cranberries won’t stick when you roll the cheese ball in them. 
• Just piece them on until the cheese ball is nicely covered.
• Serve with assorted crackers.

Recipe: South in your Mouth

Almond Cinnamon Babka Star Bread

An elegant, pull-apart sweet bread, intensely flavored with cinnamon, almonds, and raisins. Soft and tender, and addictive. Easier to make than you think. A perfect holiday bread, like Christmas or Easter, or delicious with morning coffee!

3 1/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
1 packet instant yeast
2 teaspoons kosher salt
1 cup whole milk
1/4 cup unsalted butter
1 egg
2 teaspoons vanilla extract
Filling3/4 cup brown sugar, packed
2 tablespoons cinnamon
2 tablespoons all-purpose flour
1/2 cup butter, melted
1/2 cup finely chopped almonds
1/2 cup raisins
Egg Wash1 egg
1 tablespoon water

• In the bowl of a stand mixer, combine 1 cup flour, granulated sugar, yeast, and salt.
• Iin a saucepan over medium heat, warm the milk and the butter until it's lukewarm. 
• Add the milk mixture to the flour mixture and beat until combined. 
• Add the egg and the vanilla extract and continue to mix until combined.
• Attach the dough hook to the stand mixer and gradually add the remaining 2 1/4 cups plus 2 tablespoons flour. 
• Continue to mix and knead on medium speed until all of the flour is incorporated and a sticky dough forms. 
• Add flour 1 tablespoon at a time if necessary.
• Spray a large bowl with cooking spray and place dough in the bowl, turning to grease the top. 
• Cover with plastic wrap
• Let rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
• Line a half-sheet baking pan with parchment paper. Set aside.
• Lightly punch down the risen dough and let rest for 5 minutes. 
• Turn it out onto a lightly floured surface and divide evenly into 4 portions. 
• Shape into a ball and let sit covered for 15 minutes.
• Meanwhile, make the filling: In a saucepan or microwavable bowl, melt the butter. 
• Combine the sugar, cinnamon, and flour. 
• Add the melted butter, chopped nuts, and raisins; stir until combined. Set aside. 
• If the mixture isn't spreadable by the time you are ready to spread, microwave it for a few seconds to soften.
• Roll each dough ball into an 11-inch circle and carefully place it on the prepared pan. 

• Spread 1/3 of the filling onto the dough circle, leaving a 1/2 inch border.
• Repeat the process twice.
• Then roll the final dough ball into an 11-inch circle and place it on top.
• Find the center of the dough circle and mark it with a round 1-inch biscuit cutter for a visual.
• Using a sharp knife make 16 evenly spaced cuts from the center to the edge of the dough.
• It's easiest to start with 4 quadrants.
• Inside of each quarter, you will make three more cuts for a total of 4 wedges in each quarter.
• Grasp 1 wedge in each, twist the wedges outward and away from each other twice; then pinch the ends firmly together to make one twisted wedge.
• Repeat with remaining cut wedges.
• Cover and let rise in a warm, draft-free place until doubled in size; 30 to 45 minutes.
• Pinch ends together again if necessary.
• While the babka is rising for the second time, preheat the oven to 375 degrees F.
• In a small bowl whisk together 1 egg and 1 tablespoon water.
• Brush the top of the babka with the egg wash; sprinkle with sugar if desired.
• Bake until the Babka is golden brown and an instant-read thermometer inserted in the center is at least 190 degrees F; 16 to 22 minutes.
• Cover with foil to prevent excess browning if necessary.
• Let cool completely on the pan.

Recipe: 31 Daily

Gingerbread Cookie Truffles

These gingerbread truffles don’t require an oven or an entire day to make. Just grab some ginger snap cookies, cream cheese and white chocolate, and follow this easy recipe. Santa will love them

1 13 oz box gingersnap cookies
1 8 oz package cream cheese
1 16 oz package vanilla almond bark or white chocolate chips
nutmeg (optional garnish)

• Place gingersnaps in a food processor and crush until they are fine crumbs 
• Alternatively put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs
• Place crumbs in a medium bowl. 
• Add cream cheese and mix until well-blended. 
• Roll cookie mixture into 1 inch balls (makes about 36 balls).
• Place balls on a cookie sheet lined with a baking mat or wax paper 
• Place in the fridge for about 45 minutes.
• Melt almond bark/chocolate chips according to directions on package. 
• Dip each cookie ball in almond bark/chocolate chips 
• Place back on lined cookie sheet.
• Top with nutmeg (if desired).
• Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.

Recipe: Six Sisters Stuff

Christmas Lasagne

A whimsical layered dessert recipe! Made with buttery, red velvet shortbread cookie crust, a peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top.

Shortbread Cookie Layer:

3/4 cup unsalted butter-softened
½ cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon salt
1 Tbsp Red food coloring (for intense colour)

Peppermint Cheesecake Layer:

1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ cup Cool Whip-thawed
1 teaspoon peppermint extract

Pudding Layer:

2 x 3.9 oz. box white chocolate instant pudding
3 cups milk
Green food coloring

For Topping:

1 ½ cups cool whip

For Garnish:
2 cups mini marshmallows
Red and green sprinkles
M & M candies

• Preheat the oven to 350 F. 
• Lightly butter 9 x 13 inch baking dish, set aside.
• In a small bowl stir together flour, salt and cocoa powder.
• In large bowl beat butter and sugar until smooth. 
• Add red food coloring and mix well 
• Turn you mixer on low speed and gradually add flour mixture. 
• Mix until combine.
• Press the mixture into bottom of baking dish and bake for 18-20 minutes. 
• Remove from the oven and cool completely.
• To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. 
• Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. 
• Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
• To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. 
• Add green food coloring (add a few drops at a time, to desired color) 
• Whisk until smooth. 
• Spread over cream cheese layer. 
• Set in the freezer for 5 minutes.
• Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. 
• Place in the fridge for 3-4 hours until set.

Recipe: Oh My Goodness Chocolate Desserts

Christmas Tree Krispie Treats

 Decorating the Christmas tree was never this fun! These sweet little Chritstmas trees are a quick and easy dessert you can make with your kids!

6 cup Rice Krispies Cereal
3 Tablespoon Butter
10.5 oz Marshmallows
Green Food Coloring
12 Miniature Reese’s Cups
12 Peppermint Candy
3 oz white chocolate
Edible pearls, sprinkles, candies for decoration

• Line a cookie sheet with parchment paper.
• Cut the foam that comes in a waffle cone pack to protect the cones, it will make much easier to shape the trees.
• In a large saucepan melt the butter over low heat, then add marshmallows and stir until completely melted.
• Stir in green food coloring to make mixture dark green.
• Remove from heat and stir in Rice Krispies cereal until all cereal is well coated
• Grease your hands and form mixture into cone shapes
• Place trees onto prepared pan and set aside for several hours to firm up well.
• Melt white chocolate and transfer to piping bag or zip-lock bag to pipe onto trees.
• Pipe melted white chocolate like a garland around each tree.
• Place edible pearls, star candies, mini M&M candies, etc like ornaments onto the tree using a dots of chocolate as a glue.
• Pipe chocolate on top of tree to attach peppermint candy.
• Place a Reese’s upside down on pan and pipe chocolate on it and place tree on top.
• Allow to set before serving.

Recipe:  Oh My Goodness Chocolate Desserts.

Loaded Green Bean Casserole

Take your green bean casserole to another level with this loaded recipe! Topped with shredded cheese, crispy bacon, and of course, fried onions, this is one tasty dish that's perfect for Thanksgiving or Christmas.

1 pound green beans trimmed
14.5 ounces can condensed Cream of Mushroom soup 
1 cup milk
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon black pepper
2 cups shredded cheddar cheese divided
4 slices cooked bacon crumbled
1 ½ cups french fried onions

• Preheat the oven to 350 degrees F. 
• Spray a 1-quart casserole dish with cooking spray and set aside.
• In a large pot of boiling water, add green beans and cook for 3 minutes, until bright green. 
• Drain, then place in an ice bath to cool. 
• Transfer to a large bowl and set aside.
• In a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. 
• Bring the mixture to a simmer
• Whisk in 1 cup of the cheese until completely incorporated. 
• Pour over the green beans and toss to coat, then transfer to a casserole dish.
• Top with remaining cheese
• Bake for 20 minutes, until warmed through and bubbling around the edges.
• Top the casserole with fried onions and the crisp bacon
• Bake for an additional 5 minutes.

Recipe: The Cookie Rookie

Peppermint Mocha Scones

Mint and chocolate is a classic Christmas flavor profile, and chocolate scones are wonderfully unique.
This recipe uses cocoa powder and instant coffee, making it crazy rich and bursting with chocolatey goodness.

1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 Tablespoon instant coffee (optional)
3 Tablespoons granulated sugar plus more for dusting
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter chilled, divided
1 cup heavy cream
1/4 teaspoon peppermint extract
6 candy canes crushed, divided

• Preheat oven to 450F with the rack in the middle position.
• In a food processor, pulse the flour, cocoa powder, instant coffee, sugar, baking powder, and salt together to combine.
• Cut 5 Tablespoons of the chilled butter into 1/4 inch pieces. 
• Place the remaining 1 Tablespoon of butter to the side (you will use it later). 
• Scatter the butter pieces across the flour mixture. 
• Pulse again in the food processor until it looks like coarse breadcrumbs with a few larger butter pieces, approximately 12 pulses.
• Transfer the dough to a medium bowl. 
• Add the heavy cream, peppermint extract, and 4 crushed candy canes (save the other 2 crushed candy canes for later). 
• Combine with a spatula until the dough just comes together.
• Press into a disc approximately 9 inches wide. 
• Make it as even as possible. 
• Press the remaining 2 crushed candy canes into the top of the dough.
• Using a knife, cut the disc like you would a pizza into 8 wedges.
• Melt the remaining 1 Tablespoon of butter in a small bowl or cup. 
• Brush it across the top of the scones. 
• Sprinkle the scones with some granulated sugar and/or sprinkles as desired.
• Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. 
• Leave space between them as they will expand.
• Bake the scones until cooked through, approximately 12-15 minutes.
• Remove from the oven and let cool at least 10 minutes. 
• The scones can be served warm or at room temperature.

Recipe: Three Olives Branch

The Blue House Mincemeat

A family recipe I have made so many times and its always a winner. Its much better than shop bought and makes lovely pies. The Brandy is optional. Thank you Grandma

Zest and juice of 2 Lemons
Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz Raisins
8oz Sultanas
8oz Currants
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
½ level tsp Ground Cinnamon
½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded

Makes 6lb Mincemeat

• Start the night before so all the flavours will be given a chance to develop
• Put all ingredients into a large mixing bowl,
• Stir and mix these together very thoroughly
• Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
• Pre-heat the oven 225°F,120°C
• Cover the bowl loosely with foil and place in the oven for 3 hours.
• When you remove the mincemeat from the oven, it will appear to be swimming in fat.
• As it cools stir it from time to time; the fat will coagulate
• This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
• When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
• Pack into the clean, dry jars, cover with wax discs and seal.
• Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off.
• It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

Recipe: Christmas in the Blue House Kitchen