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

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

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

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

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. 

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

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

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

Cinnamon Christmas Bread

This beautiful braided Cinnamon Christmas Bread uses frozen bread rolls and is filled with brown sugar, cinnamon, raisins and pecans. A perfect for a last minute gift idea for family, friends, neighbors and co-workers.

15 frozen yeast dinner rolls, thawed but still cold
1/4 cup butter
½ cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon flour
1/2 cup golden raisins, softened
1/2 cup pecans, chopped
Holiday sprinkles
Vanilla Glaze1 1/2 cup powdered sugar
2 tablespoon milk

• Place rolls at room temperature until the rolls are thawed but still cold.
• Spray counter lightly with non stick baking spray.
• Combine rolls into a ball and roll into a 12 x 16 rectangle.
• Add the raisins to a bowl and add very hot water over the raisins.
• Let the raisins soak until plump, Drain and set aside.
• In a medium size bowl combine the butter, brown sugar and cinnamon and set aside.
• Down the center of the dough evenly spread the cinnamon mixture.
• Add the raisins and pecans.
• Using a pizza cutter, cut about 12 slices on each side of the filling mixture.
• Starting at the top of the dough, criss-cross the pieces over each other.
• Place the dough braid on a lightly greased baking sheet or on a sheet or use parchment paper
• Let rise until double in size (about 45 min to 1 hour).
• Bake in preheated 375 degree oven for 15 - 20 minutes or until golden brown.
• To make the glaze combine the milk and the powdered sugar in a small bowl
• Mix until you have a pourable glaze.
• Drizzle the warm cinnamon raisin bread with vanilla glaze and add holiday sprinkles.
• Place the Christmas bread onto a tray or piece of sturdy cardboard covered with foil.
• Wrap in plastic wrap and add a festive holiday bow and gift tag.

Alternate filling...
4 ounces cream cheese mixed with 2 tablespoons powdered sugar can be substituted for the cinnamon filling.
Sprinkle ½ cup dried cranberries or dried cherries and ¼ cup white chocolate chips over the cream cheese filling.

Recipe: Mommys Kitchen

White Chocolate-Cranberry Poke Cupcakes

These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious. 

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
2-1/2 cups powdered sugar
1/2 cup dried cranberries

• Prepare cake batter and bake as directed on package for 24 cupcakes. 
• Cool in pans 10 min. 
• Pierce tops with fork.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. 
• Spoon over cupcakes. 
• Refrigerate 30 min.
• Melt chocolate as directed on package. 
• Beat cream cheese and butter in large bowl with mixer until blended. 
• Add chocolate and vanilla; mix well. 
• Gradually add sugar, beating after each addition until light and fluffy.
• Spread frosting onto cupcakes. 
• Top with cranberries.

Recipe:  My Food and Family

Candy Cane Shortbread Bars

These buttery shortbread just melt in your mouth and if you like peppermint you will love this recipe

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour

BUTTERCREAM:
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
2 drops red food coloring, optional

TOPPING:
9 ounces white baking chocolate, melted and cooled slightly
3/4 cup crushed candy canes (about 10 regular)

• Preheat oven to 350°. 
• Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
• In a large bowl, cream butter and brown sugar until light and fluffy. 
• Beat in egg yolk and extract. 
• Gradually beat in flour. 
• Press evenly into prepared pan.
• Bake 16-19 minutes or until edges are brown. 
• Cool completely in pan on a wire rack.
• In a bowl, combine buttercream ingredients; beat until smooth. 
• Spread over shortbread. 
• Carefully spread white chocolate over top. 
• Sprinkle with candy canes; let stand until set.
• Lifting with parchment paper, remove shortbread from pan. 
• Cut into bars

Recipe: Taste of  Home

The Royal Family Christmas Pudding

In honour of our dear Queen's passing, today Im sharing the Royal Family’s traditional Christmas Pudding recipe

Christmas pudding is a quintessentially British treat, full of raisins, currants, and sultanas. On Nov 22, 2020, Queen Elizabeth II's official Instagram page shared Buckingham Palace's official Christmas pudding recipe. A British favorite for many during the holiday season, this dish is traditionally prepared on "Stir-Up Sunday," aka the Sunday before the Advent season, to be ready by Dec. 25.

250g raisins
250g currants
185g sultanas
150g mixed peel
250g suet or vegetarian suet
12g mixed spice
2 whole eggs
180g demerara sugar
275ml beer
40ml dark rum

• Combine all dry ingredients.
• Stir them up.
• Add the eggs and the liquid.
• Stir again.
• Grease your pudding basins.
• Press the cake mix into basins.
• Cover with a circle of parchment paper.
• Cover basins with a muslin or foil, and place puddings into a deep saucepan.
• Fill with water up to 3/4 of pudding basin height.
• Cover with foil.
• Once cooled, wrap puddings well and keep in a cool, dry and dark place until Christmas.
• On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours.
• Remove from the basin using a rounded knife or palette knife
• Flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.

Recipe: The Royal Family Instagram

Cranberry Orange Walnut Bread

Your taste buds will be loving this cranberry orange bread...tangy fresh cranberries, orange zest and the crunchy walnuts. Perfect for your Christmas table.

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1 stick butter (frozen for easier grating)
Zest of 1 orange
3/4 cup orange juice
2 eggs
1/2 cup sour cream
2 tsp vanilla
1 1/2 cups fresh cranberries cut in half
1/2 cup roasted walnuts chopped roughly 

Frosting
3 oz. cream cheese softened
2 oz. of soft butter
1 cups sifted powdered sugar
walnuts for garnish

• Toast walnuts in a small pan over medium heat and stir until they become fragrant.
• Preheat your oven to 350. 
• Line 3 small loaf pans with parchment paper 
• Be sure to leave 2 ends that overlap the long side edges (makes removal easier)
• In a large bowl whisk together the flour, sugar, baking powder and salt. 
• Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. 
• Set aside
• In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
• Pour the wet ingredients over the dry ingredients and mix until just combined.
• Fold in the cranberries and walnuts
• Divide the batter between the 3 pans.
• Bake for about 45 minutes or until a toothpick comes out clean.
• Let cool on wire rack for 15 minutes; remove; cool on rack completely
• For the Frosting combine all ingredients and frost cooled breads
• Sprinkle with walnuts
• Store at room temp for several or days

Recipe: Cooking on the Front Burner

Pineapple Coconut Snowballs

So quick...so easy...so delicious. A no bake truffle treat thats perfect as a gift

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
2-1/2 cups sweetened shredded coconut

• In a small bowl, beat cream cheese and pineapple until combined. 
• Cover and refrigerate for 30 minutes.
• Roll into 1-in. balls; roll in coconut. 
• Refrigerate for 6 hours or overnight.

Recipe: Taste of Home

Cranberry Lemon Pistachio Wreath Cookies

Do you like this flavour combination, too? The tart lemon taste of the icing has to be my favourite part of these colourful Christmas cookies. They are almost too pretty to eat

1 Cup all purpose flour plus more for work surface
3/4 Cup cornstarch
1 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup unsalted butter softened
1/2 Cup granulated sugar
2 egg yolks room temperature
5 Teaspoon lemon zest finely grated
2 Tablespoon lemon juice fresh squeezed
1 Teaspoon vanilla
1 3/4 Cups icing sugar
1 Cup pistachios shelled unsalted, toasted and coarsely chopped
1/2 Cup dried cranberries coarsely chopped

• Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. 
• Mix on medium-high speed until pale and fluffy.
• Mix in yolks, lemon zest, and vanilla. 
• Reduce speed to low, and gradually mix in flour mixture. 
• Shape into a disk; wrap in plastic. 
• Refrigerate until firm, about 1 hour.
• Preheat oven to 350 F. 
• Transfer dough to a lightly floured work surface. 
• Roll out to 1/8 inch thick. 
• Using a 2 1/2 inch round fluted cutter, cut out wreaths. 
• Cut out centers of wreaths using a 7/8 inch round cutter.
• Space 2 inches apart on baking sheets lined with parchment paper. 
• Refrigerate until firm, about 15 minutes. 
• Bake until just golden, about 12 minutes.
• Let cool completely on wire racks.
• Stir together icing sugar and lemon juice in a small bowl. 
• Dip surface of each cookie in icing, and sprinkle with pistachios and cranberries.

Recipe: oxoxBella

Rich Fruit Bread

Fill your home with the cinnamon-rich aroma of the holidays with this festive holiday bread.This Rich Holiday Fruit Bread looks amazing!

¼ cup melted butter or margarine
1¾ cups milk
¼ cup sugar
1 package (2¼ tsp, ¼oz, 7g) Active Dry Yeast
1 tsp salt
4 cups bread flour
1 tsp cinnamon
⅔ cup mixed candied fruit
¼ cup currants
¼ cup raisins

• In a saucepan over medium heat melt the butter or margarine. 
• Add the milk and heat just until 110°-115°F.
• In a large bowl add the milk mixture, sugar, salt and Yeast. 
• Beat with a wire whisk until smooth. 
• Add 2 cups of flour, cinnamon, candied fruit, currants and raisins. 
• Again beat until smooth. 
• Sprinkle one more cup of flour over top, work in with a wooden spoon until all absorbed.
• Gradually add the last cup of flour by hand, pressing flour into dough and turning dough over, until all worked in.
• Place dough in lightly oiled bowl and turn to grease top. 
• Cover; let rise until dough tests ripe.
• Punch dough down and place on a floured surface. 
• With fingers press out to a square about 1-inch thick. 
• Cut in half.
• Oil two 9x5x2-inch loaf pans. 
• Roll up one half of dough and pinch seams together. 
• Do the same with the second half. 
• Place seam side down in loaf pans. 
• Cover and let rise until indentation remains after touching.
• Preheat oven and bake at 375°F for 25 - 30 minutes. 
• Remove from pans and cool on racks.
• If desired, while bread is still warm make a glaze of ½ cup icing sugar mixed with 1 TBSP milk. Drizzle over tops.

Recipe: Yesterfood

Coconut Snowflake Cupcakes

16.25 ounce box white cake mix
1/4 cup vegetable oil
3 egg whites
1 1/3 cups Daisy Sour Cream, divided
3/4 cup water
2 teaspoons coconut extract, divided
2 1/4 cups flaked coconut, divided
4 cups powdered sugar
1/3 cup very soft butter

• Heat the oven to 350 degrees. 
• Line 24 regular muffin cups with paper liners. 
• In a large bowl, combine cake mix, oil, egg whites, 1 cup sour cream, water, and 1 teaspoon coconut extract.
• Beat with an electric mixer on low speed until moistened. 
• Beat on medium speed for 2 minutes, scraping the sides of the bowl if necessary. 
• Stir in the coconut.
• Spoon evenly in the muffin cups, filling about 2/3 full. 
• Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. 
• Cool in the pans for 5 minutes and then remove to cooling racks. 
• Cool completely (about 20 minutes). 
• In a medium bowl, combine the powdered sugar, butter, 1/3 cup sour cream and 1 teaspoon coconut extract.
• Beat with an electric mixer on low speed until moistened. 
• Beat on medium speed until smooth and creamy. 
• If the mixture is too stiff to spread, stir in 1 to 2 teaspoons of additional sour cream. 
• Spread over the cupcakes.
• Sprinkle and press the remaining 1 ¼ cups coconut over the frosting. 
• Decorate as desired right before serving.
• Store covered in the refrigerator.

Recipe: Daisy Brand