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

Peppermint Hot Chocolate Granola Bars

Homemade granola bars loaded with hot chocolate and peppermint goodness.

 

¾ cup unsalted butter, softened
¾ cup packed brown sugar
2 large eggs
2 teaspoons chocolate extract*
½ teaspoon salt
1 ½ cups all purpose flour
2 ½ oats oats
¾ cup Swiss Miss powdered hot chocolate mix
1 cup Andes peppermint crunch chips
1 cup Kraft mini marshmallow bits
¼ cup white chocolate chips
½ teaspoon shortening

• Preheat oven to 350 degrees.
• Cream the butter and sugar. 
• Add the eggs, extract, and salt and beat again.
• Sift together the flour, oats, and hot chocolate mix. 
• Slowly add to butter mixture.
• Stir in the peppermint pieces and marshmallow bits by hand.
• Press into a 9x13 greased pan. 
• Bake at 350 for 22 minutes. 
• Let cool. 
• Cut into bars.
• Place the white chips and shortening into a microwave safe bowl. 
• Heat for 20 seconds and stir. 
• Repeat until melted and smooth.
• Spoon into a plastic bag and cut a small hole in one corner. 
• Drizzle over cooled bars. 
• Let set. 
• Store in a sealed container.

Recipe: Inside Bru Crew Life

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

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

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

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

Cranberry Bliss Bars

Cranberry Bliss Bars inspired by the ones you love from Starbucks! This homemade version is filled with white chocolate, a hint of orange flavor and plenty of dried cranberries.

1 cup salted butter
1 3/4 cups brown sugar tightly packed
2 large eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup white chocolate chips

Frosting:

8 ounces cream cheese softened
1 teaspoon vanilla extract
1 teaspoon orange zest
1/4 teaspoon salt
1 tablespoon cornstarch
2 cups powdered sugar

Topping:

1/2 cup dried cranberries
1/4 cup white chocolate chips left whole
1/3 cup white chocolate chips melted
1/2 teaspoon vegetable oil

• Preheat the oven to 350 degrees. 
• Line a 9” by 13” baking pan with parchment paper or a silicone baking mat.
• Cream butter and sugar together.  
• Add eggs, vanilla extract, and orange extract. 
• Mix until combined and set this aside.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring only as much as necessary to blend.
• Gently fold in the dried cranberries and white chocolate chips. 
• Spread the batter into the prepared pan.
• Bake for 20 minutes. 
• Check with a toothpick. 
• You want there to be just a few crumbs stuck on the toothpick which means it is ready to come out. 
• If it is still quite wet, give it another 5 minutes. 
• Place the pan on a wire rack and allow the bars to cool completely.
• While the bars are cooling, prepare the frosting.
• Beat the cream cheese until creamy. 
•  Beat in the icing sugar and cornstarch. 
• Add in the vanilla extract, orange zest, and salt. 
• Beat this until well blended.
• When the bars are cooled, spread the icing all over the top. 
• Then sprinkle evenly with the dried cranberries and white chocolate chips.
• In a microwave safe bowl, melt the chocolate chips with the vegetable oil. 
• Melt and stir in 15 second intervals – chocolate can burn very quickly.
• When this is fully melted, use a fork to beat it smooth
• Use the fork to drizzle the melted chocolate over the frosted bars. 
• For best results, place the pan in the fridge and allow the finished bars to cool for an hour before cutting and removing from the pan.

Recipe: Love From The Oven

Peppermint Meringues

Peppermint Meringues perfect for gift giving or on a cookie tray! They are super budget-friendly and they're so easy to make!

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

• In a mixing bowl, beat egg whites until foamy. 
• Sprinkle with the salt and cream of tartar; beat until soft peaks form. 
• Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.
• Drop by teaspoonfuls onto ungreased foil-lined baking sheets. 
• Sprinkle with crushed candy. 
• Bake at 225°F for 90 minutes (one and a half hours).
• Turn off the oven heat 
• Leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.
• Store in an airtight container.

Recipe: Love Bakes Good Cakes