White Chocolate-Dipped Sugar Wafers

Looking for a fun and easy Christmas treat to make with your children for your holiday festivities?These dipped wafers are an easy, adorable, kid-friendly, crowd-pleasing festive treat that can even be made last minute

 

2 (8 oz. or 9 oz.) packages sugar wafer cookies
1 (1 lb.) package white candy melts or 1 (24 oz.) package white bark coating
1 T. shortening
Assorted red, green, & white sprinkles 

• Melt candy melts or bark coating and shortening together in the microwave per package directions (typically in 30 second intervals, stirring in between).
• Dip 3/4 of a sugar wafer cookie in the candy coating
• Let excess coating drip off back into the container. 
• Immediately sprinkle with sprinkles, as desired.
• Place on wax paper and let stand for coating to set up.
• Repeat with remaining sugar wafers.
• Store in an airtight container for up to two weeks.

Recipe: The Kitchen is my Playground

Cranberry Pistachio Shortbread Cookies

This easy cookies are slice and bake... They can be frozen for up to one month ahead and sliced when you're ready to bake. Drizzle with white or dark chocolate for a festive touch.

1 cup shelled pistachios, coarsely chopped
1 cup salted butter, softened at a room temperature
¾ cup powdered sugar
1 tsp. vanilla extract
½ tsp. almond extract
2 cups all-purpose flour
1 cup dried cranberries, chopped

• Using a food processor, small food chopper or a sharp knife, coarsely chop pistachios. 
• Spread out on piece of parchment paper.
• In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. 
• Beat until light and fluffy.
• Add in all-purpose flour and stir just until combined.
• Gently fold in the dried cranberries.
• Divide dough into three equal portions and roll each portion in a log. 
• Wrap in plastic wrap and refrigerate for 30 minutes
• Meanwhile preheat oven to 300°F. 
• After 30 minutes, unwrap and roll logs in chopped pistachios. 
• You will have to press down and may need to roll them a few times to get an even coating.
• Wrap again in plastic wrap and refrigerate for 10 minutes.
• Cut dough log into ¼" thick slices. 
• Place one inch apart of parchment-lined baking sheets.
• Bake 17 to 20 minutes until the edges are light golden.
• Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
• Chocolate drizzle (optional) Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. 
• Stir until melted.
• Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle the chocolate.

Recipe: She's Not Cookin'

Brie and Cranberry Vol au Vents

Growing up..you couldnt go to a Christmas gathering without eating at least one vol au vent. They might sound fancy, but they are a simple and quick appetizer that is perfect for last minute entertaining! There are a variety of different fillings but these Brie and Cranberry just taste of Christmas.  You could make your own puff pastry, but make life easy for yourself, and use frozen shop bought..or even puff pastry cups

2 sheets frozen puff pastry (or 9 puff pastry cups), thawed
3 ounces brie, cut into cubes
1/4 cup cranberry sauce
3 tablespoons crushed pistachios
Egg wash (one egg + 1 tablespoon water)

• Preheat oven to 425 degrees F.
• On a lightly floured surface, unfold the puff pastry sheets
• Gently roll until 1/4-inch thick. 
• If using puff pastry cups, skip to filling
• Using a 2½” round cutter, cut 9 circles on each pastry sheet
• Make sure your cutters are sharp or you risk mashing the layers together and that will make it hard for them to separate and puff when baking.
• Transfer to a baking sheet lined with parchment paper. 
• Use a 1½” cutter to cut a hole in the center out of half the circles, creating rings. 
• Place the rings on top of the whole circles. 
• Discard the cut centers.
• Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
• When oven is preheated, brush the center of the vols au vent with the egg wash. 
• Do not brush the edges, so the puff pastry can rise evenly.
• Bake until golden brown, about 12-15 minutes.
• Remove the pastries from the oven. 
• If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
• For filling.. insert the brie cubes inside the hollowed center. 
• Top with the cranberry sauce and crushed pistachios.
• Bake again until the cheese has melted, about 10 minutes.
• Let them cool slightly and serve immediately!

Recipe: Olivia's Cuisine

 

Mocha Yule Log

Visually beautiful, festive and delicious dessert, this Christmas yule log, filled with a lightly sweet mocha cream filling and covered with chocolate frosting is a very special cake option!

5 large eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners' sugar

FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

• Place the egg whites in a small bowl and let stand at room temperature for 30 minutes.
• Preheat the oven to 350°.
• Line the bottom of a greased 15 x 10 x 1-in. jelly roll pan with parchment paper and grease the paper.
• Sift the flour, cocoa and salt together twice.
• In a large bowl, beat egg yolks until slightly thickened. 
• Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored.
• Fold in flour mixture.
• Add the cream of tartar to the egg whites, and with clean beaters, beat on medium until soft peaks form.
• Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. 
• Continue beating until soft glossy peaks form.
• Fold a fourth of the egg whites into batter, then fold in the remaining eggs whites.
• Transfer the batter to the prepared pan and spread evenly.
• Bake until the top springs back when lightly touched, 12-15 minutes (do not overbake).
• Cool for 5 minutes. 
• Invert onto a tea towel dusted lightly with cocoa.
• Gently peel off the parchment paper.
• Roll up the cake in the towel, jelly-roll style, starting with a short side.
• Allow the cake to cool completely on a wire rack.
• For the Filling..in a bowl, dissolve the coffee granules in the cream and beat until it begins to thicken.
• Add the sugar and beat until stiff peaks form.
• Unroll the cake and spread the filling over the cake to within 1/2 in. of edges.
• Roll up again, without the towel. 
• Trim the ends, if desired.
• Transfer the cake roll to a platter, seam side down.
• Cover and refrigerate until cold.
• For the frosting..Beat all of the frosting ingredients together until smooth.
• Spread the frosting over the cake. 
• Use a knife or a fork to make lines in frosting to resemble tree bark.
• Refrigerate until serving.

Recipe: Grateful Prayer Thankful Heart

Christmas Coal Fudge

Easy to make in minutes and creates the creamiest candy that looks like a lump of coal. The perfect gift for the holidays or for stuffing your stockings, this black colored candy is a present rather than a punishment.

495 grams white chocolate bars or chips
1¼ cups sweetened condensed milk 1 can
4 tablespoons unsalted butter
½ teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons gel black food coloring
2 teaspoons black or metallic sprinkles or sanding sugar optional

• Grease and line an 8×8 square pan with parchment paper.
• Using a small to medium pot add white chocolate, sweetened condensed milk, butter, sea salt, and vanilla. 
• Stir consistently on medium-low heat until melted, about 7 minutes.
• Remove the pot from the burner and add in black food coloring. 
• Stir until well combined with a whisk or a black/dark spatula.
• Quickly pour into 8×8 pan. 
• If you need to get an even spread you can shake or lightly, but with force, tap the bottom of the pan on the counter.
• Add as many sprinkles as desired and allow to set in the fridge overnight or for 8 hours.
• Cut into squares, measuring with a ruler.

Recipe: Princess Pinky Girl

Cranberry Lemon Bars

An easy holiday dessert recipe. These bars have the consistency of brownies with a sweet-tart flavor.

1¼ All-Purpose Organic Flour
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1/2 Cup White Chocolate Morsels
2 Tablespoons Butter
1 Cup Sugar
3 Tablespoons Fresh Lemon Juice
Zest of 2 Lemons
2 Large Eggs - lightly beaten
1/4 Cup Fresh Cranberries - washed and patted dry
Powdered Sugar, for dusting

• Preheat oven to 325°
• Line 9x9 baking dish with foil. 
• Spray with non-stick.
• Sift flour, salt and baking powder. Set aside.
• Melt white chocolate and butter in microwave for 15-30 seconds. 
• Stir until free of lumps.
• In large bowl; mix sugar, lemon juice, zest, white chocolate mixture and eggs.
• Mix in dry ingredients.
• Pour batter into prepared pan. 
• Arrange cranberries evenly into batter.
• Bake for 35-40 minutes or until a toothpick can be inserted and removed clean.
• Allow to cool. 
• Remove foil and bars from pan. 
• Peel away foil then dust with powdered sugar.
• Cut into bars and serve.

Recipe: Wonky Wonderful

Spitzbuben

Fancy in name only, these Swiss butter cookies could hardly be any simpler to make or tasty to enjoy. Traditionally filled with raspberry jam, you can put whatever spreadable confection you like within them.

1 1 ⁄2 cups unsalted butter softened
1 cup sugar
1 tsp. vanilla extract
1 egg
3 1 ⁄2 cups flour plus more for dusting
1 ⁄2 tsp. kosher salt
1 ⁄4 cup raspberry jam or other preserve
Confectioners' sugar for dusting

• Heat oven to 325°. 
• Beat butter and sugar with a hand mixer until fluffy. 
• Add vanilla and egg; beat. 
• Add flour and salt; mix. 
• Transfer dough to a floured surface, form into a disk, roll until 1⁄4" thick. 
• Using a 2" fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2" apart. 
• Chill for 30 minutes. 
• Using a 1 1⁄4" plain round cutter, cut out centers of half the cookies
• Reserve centers to re-roll and make more cookies.. 
• Bake cookies until lightly browned, 10-12 minutes; cool.
• Dust cookie rings with confectioners' sugar. 
• Place 1 tsp. jam in center of each whole cookie
• Spread to within 1⁄3″ of edge. 
• Top each with a cookie ring.

Recipe: Platter Talk

Stollen Wreath

Perfect if you fancy a change from the usual Christmas cake

85g raisins
50g dried cranberries, plus extra to decorate
100g carton mixed peel
4 tbsp dark rum
550g strong white bread flour
2 x 7g sachets easy-bake yeast
50g golden caster sugar
pinch nutmeg
zest 1 lemon
85g butter, cut into pieces
250ml milk
1 egg, beaten, plus extra beaten egg to glaze
50g pistachios, peeled and chopped, plus extra, sliced, to decorate
300g marzipan (bought or homemade)
100g fondant icing sugar
holly sprig, to decorate

• Mix the raisins, cranberries and mixed peel in a bowl 
• Pour over the rum, then leave to soak while you make the dough. 
• Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. 
• Rub the butter in until the mix is like fine crumbs. 
• Warm the milk to hand-hot, then mix into the egg. 
• Pour the milk into the flour mix 
• Stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. 
• Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. 
• Put the dough into a lightly oiled bowl 
• Cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr). 
• Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. 
• Stir the chopped pistachios into the soaked fruits 
• Spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. 
• Fold each side into the centre to overlap slightly. 
• Press the edges with the rolling pin to seal. 
• Turn the dough, then repeat the rolling out and spreading of the fruit twice more. 
• Roll out to a final rectangle that is 55cm x 16cm. 
• Roll the marzipan into a sausage shape, so it’s slightly shorter than the length of the dough. 
• Place it down the centre. 
• Roll the dough over the marzipan, then turn the dough over so the join is underneath. 
• Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin 
• Brush the ends with a little beaten egg and pinching them well together to seal.
• Cover and leave to rise for 30-45 mins or until puffy and doubled in size.
• Heat oven to 190C/fan 170C/ gas 5. 
• When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. 
• Cool on the baking sheet briefly, then transfer to a wire rack.  
• Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and 
• When the stollen has cooled, drizzle the icing over. 
• Scatter over the extra cranberries and pistachios and decorate with holly.

 hint :  If you don't have a 12cm round cake tin for making the central hole in the stollen, 

          use an 800g empty clean food can (the hole will be slightly smaller).

Recipe : Good Food magazine,

Sugar Cookie Truffles

A three-ingredient no-bake recipe that uses sugar cookies, cream cheese and white chocolate (plus, sprinkles as an option).

2 cups (200 g) or 12 sugar cookies, about 2 1/2 in diameter
4 tablespoons (2 oz or 57 g) cream cheese, room temperature
2 cups white chocolate melting wafers,, or candy melts
Sprinkles for decoration

• Line a cookie sheet with parchment paper and set aside.
• Place sugar cookies in a food processor and process until cookies turn into fine crumbs. 
• Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes
• Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. 
• If the sugar cookie truffle dough is not firm enough to roll into balls, add a teaspoon or two of milk.
• Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes.
• While the truffles freeze, melt white chocolate in a medium bowl according to instructions. 
• Microwave at 50% power level in 30 second intervals until chocolate is melted and smooth. 
• Never add water to melted chocolate. If you need to thin out the chocolate, add a tablespoon of shortening or coconut oil.
• Remove the cookie truffles from refrigerator. 
• Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. 
• Return to lined cookie sheet and immediately top with sprinkles. 
• Repeat process for remaining truffles.
• Store in an airtight container in the fridge for up to a week or in the freezer for up to one month.

Recipe: If You Give A Blonde A Kitchen

Peppermint Bark Cheesecake

Oreo crust Peppermint Bark Cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!

For peppermint bark:
4 oz. high quality white chocolate, broken into pieces
4 oz. high quality semi-sweet chocolate, broken into pieces
1 teaspoon vegetable, coconut, or canola oil-divided
¼ teaspoon peppermint extract, divided
⅓ cup candy cane-crushed

For Oreo crust:
24 Oreo cookies(with the filling)-finely crushed
5 tablespoons unsalted butter-melted

For cheesecake filling:
4 - 8oz cream cheese-softened
1 ¼ cups sugar
¾ cup sour cream
3 tablespoons flour
¼ teaspoon salt
2 teaspoon vanilla extract
2 tsp peppermint extract
3 eggs
peppermint bark –chopped into small pieces

For white chocolate ganache:
5.5oz. high quality white chocolate-finely chopped
½ cup heavy cream
For garnish:
¾ cup whipped cream
Crushed candy cane or hard peppermint candies
dark chocolate pieces

• To make peppermint bark melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil 
• Stir in ⅛ teaspoon peppermint extract 
• Spread onto parchment paper lined tray or baking sheet. 
• Place in the freezer for 15-20 minutes.
• Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil
• Stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer
• Sprinkle with crushed candy cane and place in the freezer for a few hours or overnight
• When the bark is chilled completely, cut it into small pieces 
• Save it in the freezer until ready to make the cake.
• To make the crust. line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan
• Place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.
• Combine finely crushed Oreo crumbs and melted butter
• Press the mixture evenly into bottom of 9 inch springform pan. 
• Set in the fridge to firm the crust while making the filling.
• To make the filling:Preheat oven to 350 degrees.
• In a large bowl, beat cream cheese and sugar until smooth. 
• Beat in the sour cream, flour, salt and extracts. 
• Add eggs one at a time and beat on low speed just until combined.
• Toss chopped frozen peppermint bark with 1 tablespoon flour
• Gently stir the pieces into the cheesecake filling 
• Pour over the Oreo crust, smooth the top 
• Place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.
• Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).
• Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.
• Remove springform pan from water bath. 
• Cool on a wire rack 10 minutes. 
• Carefully run a knife around edge of pan to loosen
• Cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
• To make white chocolate ganache:Bring heavy cream just to a boil
• Pour over chopped chocolate. 
• Stir until chocolate is melted and smooth. 
• Cool and pour over the cheesecake. 
• When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
• Garnish with whipped cream, crushed candy cane and chopped chocolate.
• Store in the fridge.

Recipe: Lil' Luna

Mincemeat Shortbread Bars

These mincemeat shortbread bars make a lovely easy alternative to traditional mince pies. Crumbly, buttery almond shortbread bars with a fruity mincemeat filling topped with crunchy flaked almonds.

250g softened salted butter
125g caster sugar
250g plain (all purpose) flour
1/4 teaspoon fine salt
125g ground almonds
finely grated zest of one orange (optional)
350g homemade or shop bought mincemeat
25g dried cranberries (optional)
1 tablespoon caster sugar
50g flaked almonds

• Preheat the oven to 160C/140Fan/gas mark 3. 
• Grease and line a 20x20cm square baking tin.
• Mix together the butter, sugar, flour, salt, ground almonds and orange zest until the mixture comes together to make a dough. 
• Divide the dough in half. 
• Wrap one half in cling film and place in the fridge.
• Press the other half of the dough into the lined tin 
• Smooth out with the back of a spoon or your hands as even as you can.
• Top the dough with the mincemeat and scatter over the dried cranberries if using. 
• Get the second piece of dough out of the fridge. 
• Roll the dough out on two pieces of baking parchment and lay on top of the mincemeat
• Sprinkle the top of the shortbread with the 1 tablespoon caster sugar and the flaked almonds. 
• Bake in the oven for 45-50 minutes, or until the top is light golden. 
• Start checking the shortbread after 30 minutes 
• If the top is beginning to burn or the almonds are becoming too brown, cover the top with a piece of tin foil.
• Remove the shortbread from the oven 
• Allow to cool completely in the tin before cutting into slices.

Recipe: Something Sweet Something Savoury

Eggnog Hot Chocolate

Combining just a handful of basic ingredients including eggnog, chocolate, and sugar,this hot chocolate couldn’t be easier to prepare. Rich, indulgent and delicious

1 cup whole milk
1 cup eggnog
1/2 teaspoon fresh nutmeg, grated
2 tablespoons unsweetened Dutch cocoa powder
Whipped Cream for topping

• In a small saucepan, whisk together milk, eggnog, nutmeg, and cocoa powder over medium-low heat until incorporated. 
• Whisk regularly until it is hot.
• Serve immediately with fresh whipped cream. Enjoy!

Recipe: Living The Gourmet

Peppermint Hot Cocoa Krispie Treats

Hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat

1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips

Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste

Toppings:
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

• Coat 15×10 glass baking dish with cooking spray.
• Set aside.
• In a large plastic microwaveable bowl place butter and mini marshmallows 
• Microwave 1 minute, stir, microwave 30 seconds, stir well.
• If not completely melted microwave 15 seconds more.
• Stir in half rice krispies; mix well.
• Stir in remaining rice krispies; mix until well coated.
• Pour into baking dish, lightly wet hand with water and press flat into pan.
• Allow to cool completely.
• Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
• For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
•  Mix well.
• Add 1-2 Tbsp milk until creamy but thick.
• Add dry hot cocoa mix; mix until incorporated.
• Spread hot cocoa frosting on the top of krispie treats.
• Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
• In a microwave bowl melt chocolate for 30 seconds, stir well, 
• Microwave 15 seconds more, stir until smooth.
• Drizzle chocolate using a fork back and forth to garnish.
• Let cool completely.
• Cut into 4×4 square pieces.
• Cover airtight until serving and enjoy!

Recipe : Cooking With Ruthie

Eggnog Fudge

This easy eggnog fudge is the perfect way to enjoy the taste of eggnog without the heaviness of drinking it. A perfect addition to your Christmas cookie trays!

1/2 cup Butter

3/4 cup Eggnog
2 cup Sugar
12 oz White Chocolate Chips
7 oz Marshmallow Creme
1/2 tsp Nutmeg
2 tsp Vanilla

• Line an 8×8 pan with foil allowing some to hang over the sides of the pan; 
• Butter the bottom and sides of the foil.
• Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat.
• Cook until temperature reaches 234F.
• Remove from heat and stir in white chocolate until completely melted and incorporated.
• Stir in Marshmallow creme, vanilla and nutmeg until smooth.
• Spread into prepared pan.
• Dust top with a little more nutmeg.
• Allow to cool completely before removing from pan and cutting

Recipe: Moms Need To Know

Rolo Double Chocolate Chip Christmas Cookies

This cookie recipe with holly candy sprinkles make a cute dessert for the holidays! 

2¼ cup flour

1 tsp baking soda
½ tsp salt
1 cup butter
½ cup sugar
¾ cup brown sugar
1 small package instant vanilla pudding mix
2 tsp vanilla
1 egg
½ package chocolate chips (red and green)
½ cup dark chocolate chips (optional)
1 bag of Rolos
Holly Sprinkles (optional)

• Preheat oven to 350°.
• Stir baking soda, flour and salt; set aside.
• Combine butter, sugars and pudding mix, beating until fluffy.
• Add vanilla and egg; beat until smooth.
• Add dry ingredients; mix well.
• Stir in chocolate chips.
• Roll dough into balls and bake for 8-10 minutes.
• Remove cookies from oven, place on a wire rack to cool
• Before cookies cool, stuff a Rolo in the middle of the cookie.
• While the Rolo is still warm, gently add holly sprinkles to the top of the candy.

Recipe: Living Locurto

Cranberry White Chocolate Artisan Bread

A festive loaf for your holiday celebrations! You’ll never believe how simple this white chocolate bread is to make. You don’t even have to knead it! A wonderful addition to your holidays!

1 1/2 cups white whole wheat flour
1 1/2 cups unbleached flour
1¼ teaspoons sea salt
1/2 teaspoons instant dry yeast
1½ cups hot water
1/2 cup dried cranberries
1/2 cup white chocolate chips

• Mix the dry ingredients in a large bowl, stirring by hand
• Add water and mix until moistened
• Cover entire bowl with saran wrap that has been generously coated with cooking spray.
• Let sit for at least 12 hours.
• Turn out dough onto a floured surface
• Add dried cranberries and white chocolate chips
• Gently knead to incorporate, pull sides in, and flip the loaf over.
• Cover again with the same saran and let raise for 45 min or until double in size.
• Heat the oven to 450 degrees F with ceramic dutch oven and lid in the oven.
• Carefully place dough in dutch oven
• Replace lid, and cook for 25-27 minutes or until golden brown.
• Cool on a wire rack.

Recipe: Cooking with Ruthie

Chocolate Hazelnut Truffles

Delectable candies with a nutty surprise inside. Ideal for gift giving

3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter (no substitutes)
1/4 cup whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

• In a bowl, sift together confectioners' sugar and cocoa 
• Set aside. 
• In a saucepan, melt candy bars and butter. 
• Add the cream and reserved cocoa mixture. 
• Cook and stir over medium-low heat until mixture is thickened and smooth. 
• Pour into an 8-in. square dish. 
• Cover and refrigerate overnight. 
• Using a melon baller or spoon, shape candy into 1-in. balls
• Press a hazelnut into each. 
• Reshape balls and roll in ground hazelnuts. 
• Store in an airtight container in the refrigerator. 

Recipe: Taste of Home

Christmas Feta Dip

Smooth, creamy slightly sweet with some salty tang. Its whipped feta topped with orange zest, pomegranate seeds, candied nuts, and fresh thyme. It's basically a delicious ornament in a bowl! So Christmasy

One 8-ounce block of feta cheese
1 small clove garlic (or half if you’re sensitive to garlic)
2 ounces cream cheese
2 tablespoons honey

Toppings

Pomegranate seeds
Candied nuts (see notes)
Thyme leaves
Freshly ground black pepper
Orange or lemon zest

• Pulse feta, garlic, cream cheese, and honey in a food processor until very smooth. 
• Transfer to a plate and give it some swoops with a spoon to make it pretty.
• Top with pomegranate seeds, candied nuts, thyme leaves, freshly ground black pepper, zest, and a drizzle of honey.

Recipe: Pinch of Yum

White Chocolate Cherry Shortbread

White Chocolate Cherry Shortbread are tiny in size yet are BIG on flavor. Each cookie measures just over 1.5-inches but could easily be made larger by rolling bigger balls.

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar.
• Using a pastry blender, cut in the butter until mixture resembles fine crumbs. 
• Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. 
• Stir in almond extract and, if desired, food coloring. 
• Knead mixture until it forms a smooth ball.
• Shape dough into balls. 
• Place balls 2 inches apart on an ungreased cookie sheet. 
• Using the bottom of a drinking glass dipped in sugar, flatten balls into rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set.
• Cool for 1 minute on cookie sheet. 
• Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. 
• Cook and stir over low heat until melted.
• Dip half of each cookie into chocolate, allowing excess to drip off. 
• If desired, roll dipped edge in nonpareils and/or edible glitter. 
• Place cookies on waxed paper until chocolate is set.

Yield: 60 cookies

Recipe: Grateful Prayer Thankful Heart

Pavlova Wreath

This amazing holiday pavlova wreath dessert is made with a meringue base, topped with whipped cream and then garnished with fresh berries, and a raspberry sauce.Not only is it gorgeous, it is absolutely delicious

▢6 egg whites
1/2 tsp cream of tartar
1 1/2 cups granulated sugar
1 1/2 tsp vanilla
1 pint heavy whipping cream whipped
1 cup raspberries
1 cup strawberries sliced in half
1/2 cup pomegranate seeds
raspberry sauce see recipe below
fresh mint springs

Raspberry Sauce
3/4 cup raspberries
1/3 cup granulated sugar
1 tsp lemon juice
6 Tbsp water

• Preheat oven to 300 degrees F.
• In a clean, dry mixer bowl, beat egg whites and cream of tartar until foamy.
• Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, egg whites will be glossy.
• Beat in vanilla
• Cover baking sheet with parchment paper and trace around an 11" dinner plate with a pencil to make wreath shape. 
• Turn parchment paper over so pencil is on the bottom side but you can still see it through the paper.
• Use an ice cream scoop to scoop meringue onto parchment placing scoops of meringue inside the wreath line. 
• Place a second row of scoops of meringue inside the first row.
• Use a knife or offset spatula to gently connect the scoops of meringue on the top.
• Place in oven and immediately lower the heat to 250 degrees F. 
• Bake for one hour. 
• The meringue should be dry to the touch and may have small cracks. 
• Turn off the oven and let the meringue sit in the oven for an hour or overnight.
• To make Raspberry Sauce: Add raspberries, sugar, lemon juice and water into a small sauce pan.
• Cook over medium heat, smashing berries with the back of a spoon.
• Bring to a boil and then simmer for five minutes.
• Pour mixture into a fine mesh strainer and strain juice into a bowl. 
• Throw away the seeds left in the strainer. 
• Refrigerate until cooled. It will thicken as it cools.
• Right before serving, top meringue with whipped cream and add berries.
• Drizzle over top of berries with raspberry sauce. 
• Garnish with fresh mint.

Recipe: Your Homebased Mom

Hot Chocolate on a Stick

Wrap these festive sticks in cellophane, tie with a ribbon and you’ve got yourself an instant gift to give the neighbors or your co-workers that they’ll love. Simply add these hot chocolate sticks to hot milk or water and allow them to melt before enjoying.

8oz Semi-Sweet Chocolate Chips
3 tbsp Cocoa
8 tbsp Confectioners Sugar
Piping Bag
Silicon Ice Cube or Baby Food Mold
Peppermint Candy (1-2 per hot chocolate stick)
Sticks

• Melt chocolate in microwave in 30 second increments, stirring in between, until completely melted. 
• Mix in cocoa and confectioners sugar. 
• Spoon mixture into a piping bag and squeeze into a silicon ice cube or baby food mold. 
• Place a stick in each compartment. 
• Place peppermint candy in a freezer bag and crush with a rolling pin, leaving big chunks. 
• Place candy chunks on top of the chocolate and around the stick. 
• Allow to harden overnight before removing from mold. 
• Enjoy in a hot cup of milk or water.

Recipe : See Vanessa Craft

Rum Frosted Eggnog Bread

Packed with holiday flavors – eggnog, nutmeg, vanilla, and rum – this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

2 eggs, beaten
1½ cup Silk Holiday Nog
2 teaspoons rum or rum flavored extract
1 teaspoon vanilla
1 cup white sugar
¼ cup vegetable oil
¼ cup butter, softened
2 cups all-purpose flour
1 (1.5-ounce) package instant vanilla pudding
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg

For the frosting:
3 tablespoons butter, softened
1½ cups powdered sugar
2 teaspoons rum or rum flavored extract
2 tablespoons Silk Holiday nog
sprinkles (optional)

• Preheat oven to 350 degrees F. 
• Spray the bottom of a 9x5 inch bread pan and set aside.
• In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
• In a medium bowl, sift together flour, pudding mix, baking powder, salt and nutmeg. 
• Add to the eggnog mixture and stir just enough to combine. 
• Pour the batter into your prepared bread pan.
• Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. 
• Allow to cool for 10 minutes in the pan, then remove to wire rack to cool completely.
• To make the frosting: Cream together the butter, powdered sugar, rum and eggnog until smooth and your desired consistency is reached. 
• If the frosting is too thick, add eggnog a tablespoon at a time, to thin. 
• Top with sprinkles if desired.

Recipe: Kitchen Meets Girl

Gingerbread Hot Chocolate

This delicious hot chocolate has three secret ingredients that make it special and give it a gingerbread flavour. Curl up by the fire and sip this all day long!

• 6 cups Chocolate Milk
• 1/4 cup Unsweetened Cocoa Powder, Good quality
• 1/4 cup Brown Sugar
• 2 tablespoons Biscoff Spread, Heaping
• 3 teaspoons Ground Ginger
• 2 teaspoons Cinnamon
• 1/2 teaspoon Nutmeg

Optional Toppings:

• Whipped Cream
• Miniature Marshmallows
• Cocoa Powder, For dusting
• Cinnamon Sticks, For stirring
• Mini Gingerbread Men, For garnish
• 
  

• In a large saucepan combine the chocolate milk, cocoa powder, brown sugar, Biscoff spread, ginger, cinnamon, and nutmeg.
• Cook over medium heat, stirring occasionally until the sugar and Biscoff dissolve completely. 
• Do not overcook and do not boil.
• Cook for about 5 minutes, just until the mixture is steaming and is warmed thoroughly. 
• Remove from heat and pour into mugs. 
• Fill each mug 3/4 full, that way you leave room for add-ins.
• Top each mug with whipped cream, mini marshmallows 
• Shake some cocoa powder over top. 
• Add a cinnamon stick for stirring, and a gingerbread man for fun!

Recipe: Cravings of a Lunatic

Lemon Meringue Pie Fudge

 It's fudge with a crust!! Easy, fast, no cook - this is the perfect lemon fudge recipe. 

1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies)
3 tablespoons butter, melted 
4 cups white chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure lemon extract
Optional: for more punch of lemon, add about 1/2-1 teaspoon lemon zest
2-3 drops yellow food coloring, if desired
3/4 cup marshmallow fluff

• Cover a 8x8 or 9x9 pan with foil and spray with cooking spray.
• Mix cookie crumbs and butter 
• Press into pan
• Bake at 350 degrees for 15 minutes. 
• Let cool while you prepare filling.
• Place one cup of white chocolate chips in a small bowl. 
• Set aside.
• Place remaining 3 cups of white chocolate chips in a medium saucepan. 
• Add the sweetened condensed milk 
• Heat over medium-low heat, stirring, until melted.
• Meanwhile place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
• Once the chips and  condensed milk in the pan have melted, remove from heat and stir in lemon extract, zest (if using), and food coloring. 
• Pour over crust.
• Working quickly, stir fluff into the white chocolate chips you melted in the microwave. 
• The chocolate will seize a little, but that’s okay. 
• If needed, microwave an additional 15 seconds to help the mixture stir together. 
• Drop chunks of the fluff mixture on top of the lemon fudge 
• Use a knife or offset spatula to swirl into the top. 
• Cool on counter for about 10-15 minutes and then chill until set. 
• Slice and serve.

Recipe: Crazy for Crust