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

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

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 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

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

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

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

Chocolate & Cherry Christmas Pudding

A twist on the classic Christmas pudding, this cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream

200g frozen dark sweet cherries defrosted, plus extra cherries, left whole, to decorate the pudding
1 Conference pear
100g raisins
100g sultanas
100ml brandy,  white grape juice, apple cider or apple juice
100g bar dark chocolate
100g unsalted butter, plus 2 tbsp for greasing
2 large eggs
50g plain flour
100g dark soft brown sugar
1 tsp mixed spice
1 tbsp cocoa powder
50g fresh breadcrumbs
For the chocolate brandy sauce100g bar dark chocolate
120ml double cream, plus extra to serve
2 tbsp golden syrup
3 tbsp brandy (optional)

• Drain the cherries in a sieve over a bowl. 
• Cut them in half. 
• Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy or juice
• Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins
• Leave to cool for 5 mins to let the fruit plump up. 
• Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. 
• Stir, then leave to melt. 
• Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. 
• Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. 
• Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit
• Add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon – it will be quite a wet mixture. 
• Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down)
• Scrunch it over the edge of the basin. 
• Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out
• Tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. 
• Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. 
• Test the pudding is cooked by inserting a skewer through the foil – if there is any wet mixture, steam for 15 mins more then check again.
• The pan should be simmering rather than boiling hard. 
• Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. 
• Don’t unwrap the foil. 
• You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins.
• Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. 
• Put all the ingredients in a small pan and heat gently, stirring, until smooth. 
• Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream

Recipe: BBC Good Food

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

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

Peppermint Chocolate Covered Marshmallows

Festive and easy. Just drop into a mug of hot chocolate and change the taste from ordinary to extraordinary! Fun to make with the kiddies and make a deliciouse festive gift

24 Mini Candy Canes
12 Large Marshmallows
1 Cup Chocolate Candy Wafers
12 Large Candy Canes For Serving If Desired

• Cover a cookie sheet with wax paper.
• Unwrap 24 small candy canes. 
• Crush 12 of them using a plastic baggie and a rolling pin. (A food processor would also work great if you have it!).
• Insert 12 other candy canes into the top of each marshmallow.
• Freeze for 15 minutes.
• In a microwave safe bowl, melt candy wafers for 30-45 seconds or until smooth.
• Dip each marshmallow into the melted chocolate.
• Dip in crushed candy canes.
• Place back onto prepared pan. 
• Refrigerate until set.
• Wrap in cellophane and pretty ribbon for gifting

Recipe: Baking Beauty

Gumdrop Fudge

Creamy Vanilla Fudge filled with colorful holiday Gum Drop candy pieces! So pretty for gift giving!

 2 cup granulated sugar
 3/4 cup heavy cream
 3/4 cup unsalted butter
 pinch of salt
 1 bag (11oz) white chocolate morsels
 1 jar (7oz) marshmallow cream
 1 1/2 cup gumdrops, chopped

• Prepare an 8inch square baking dish by lining it with parchment paper. 
• Set aside.
• Add white chocolate morsels and marshmallow cream to a large mixing bowl. 
• Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. 
• Bring to a boil over medium high heat, stirring frequently. 
• Once boiling, continue to boil for a full 5 minutes, stirring constantly. 
• Remove from heat and pour over white chocolate and marshmallow cream. 
• Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Add gumdrops and fold them in with a spoon, gently. 
• Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.

Recipe: Shugary Sweets

Peppermint Pattie-Stuffed Chocolate Cookies

 Using just a few ingredients, these Peppermint Patty cookies are so easy-to-make and the chocolatey mint freshness is the perfect holiday flavor combination. 

1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
½ c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for decorating

• Preheat oven to 350° and line two baking sheets with parchment paper. 
• In a large bowl, whisk together cake mix and baking powder
• In another bowl, whisk together eggs and oil. 
• Add wet ingredients to dry and stir until fully combined.
• Using your hands, form small balls of dough.
• Flatten a ball, then place a Peppermint Patty in the center and fold dough over to completely cover. 
• Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
• Top with sprinkles and bake until cooked through, 8 to 10 minutes. 
• Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.

Recipe: Delish

Reindeer Food

This homemade magical reindeer food is the perfect Christmas Eve tradition, with a mix of oats, sugar crystals, and sprinkles that make a fun and festive treat to serve Rudolph and his friends!

Traditional red and green sprinkles were used for this recipe but you could also use any sprinkles you’d like.. including fun shapes like snowflakes or snowmen.You could also make this yummy treat with edible glitter which you can find it in the craft store baking section.

This recipe comes with a link to a free printable tag and poem

½ cup oats
⅓ cup sprinkles
⅓ cup colored sugar

• Combine all ingredients, then distribute evenly in bags.
• Attach the printable tag and staple each bag shut.
• Sprinkle liberally across your lawn Christmas Eve.

Recipe: Spaceships and Laser Beams

Oreo Truffle Ornaments

A cute way to combine cookies and cream cheese to create homemade Christmas tree ornaments not meant for hanging. This deliciously different way to make truffles that is so easy to make and is a fun craft for the holidays, Christmas parties, or for packaging as gifts.

3 cups Oreo cookies finely crushed
8 oz block of cream cheese softened to room temperature
1 teaspoon vanilla extract
1½ cups green melting wafers
1½ cups red melting wafers
2 tablespoons crisco or coconut oil
18-20 miniature Reese Cups
Christmas sprinkles
2-3 sticks licorice or red vine candy cut into ½ pieces

• Prepare a large cookie sheet with parchment paper and set aside.
• In a small mixing bowl cream together the crushed Oreos, cream cheese and vanilla extract until smooth.
• Using a 1 inch cookie scoop, scoop the cookie dough mixture and roll into 1 – 1-½ inch balls. 
• Use the palms of your hands to smooth and round each ball. 
• Do this until the mixture is completely used.
• Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
• About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate 
• Add one of the melting wafer colors to a large bowl.
• Place that bowl over a stovetop pot containing 3-4 inches of water. 
• Bring water to a boil, creating a double boiler.
• Stir the wafers frequently using a rubber spatula as the chocolate melts. 
• Add 1 tablespoon of the crisco or coconut oil
• Continue to stir until the chocolate is smooth, silky and fully melted.
• When done, remove from heat.
• Using two forks or dipping tools, dip each truffle ball in the melted chocolate, covering it completely. 
• Roll the ball, working it into the chocolate to cover it completely.
• Place each chocolate covered truffle on parchment paper and top immediately with an upside Reese’s Cup and Christmas sprinkles.
• Add a dollop of melted chocolate on the top of the Reese Cup 
• Place a piece or red vine candy or liquorice inside the chocolate, sticking up long-ways.
• Repeat this process for half of the truffles 
• Place the baking sheet back inside the refrigerator.
• While the truffles are chilling, prepare your next color of melting chocolate by creating another double boiler. 
• When the chocolate is done, repeat steps 8-10 with the uncovered truffled balls.
• Place inside the refrigerator and allow to cool for an additional 20 minutes before enjoying.

Recipe: Princess Pinky Girl

Christmas Potpourri

Christmas Potpourri is an easy way to create the scents of the season in your home or bottled up in a jar. This quick and simple recipe uses only 5 ingredients that simmer on the stovetop or in a Slow Cooker. If you are entertaining guests, it is always fun to make your home smell like the holidays before your they arrive! Start your simmer pot about 30 minutes before your guests arrive. And a plus... you can bottle it and give as a gift... winner!

1 cup cranberries
1 mandarin orange
2 rosemary sprigs
2 cinnamon sticks
1 teaspoon cloves
Pint sized jar
Ribbon or twine
Printable Gift tag

• Prepare the PotPorri:Place about a quarter cup of cranberries in the bottom of a pint-sized jar.
• Add the mandarin orange to the jar. 
• Top with remaining cranberries.
• Place the cinnamon sticks and the rosemary sprigs against the side of the jar. 
• Sprinkle cloves over the top.
• Attach the gift card with ribbon. 
• Store in the refrigerator until ready to gift.
• The ingredients will last 1-2 weeks if kept in the refrigerator and 3-5 days when kept at room temperature.
• To Use: Slice the orange. 
• Add the sliced orange to a large pot along with the remaining ingredients.
• Fill with several cups of water. 
• Turn your burner to high heat and bring the water to a boil
• Reduce to low heat and simmer.
• Check periodically, and add additional water, as needed.
• Once you have added the water and begun to heat the potpourri, it should be used within 72 hours and discarded after that.

Tag Pintable Download

Recipe: Princess Pinky Girl

Heavenly Hash Candy

 With just four ingredients, this candy recipe is easy and will make nice Christmas gifts.

1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

• Butter 13×9  dish.
• Spread marshmallows in an even layer in buttered dish.
• Place remaining ingredients in a medium saucepan over low heat.  
• Stir until melted.
• Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
• Chill overnight before cutting.  
• Store in refrigerator.

Recipe: Syrup and Biscuits

Nutella Hot Chocolate

This creamy Nutella Hot Chocolate is a delicious and warm drink for everyone to enjoy on a cold day.

1 1/4 cups milk
1/4 cup heavy cream
1/4 cup Nutella
2 Tablespoons marshmallow cream

• Stir together the milk, heavy cream, Nutella, and marshmallow cream in a saucepan.
• Heat over low-medium heat until melted and creamy. 
• Stir in Irish Cream, if desired.
• Pour into a large mug or two small mugs 
• Top with whipped cream, syrup, and peppermint bits.

Recipe: Inside Bru Crew Life

Five Minute Fudge Wreath

A super easy delicious fudge that makes a lovely gift

1 (12 ounce) bag semisweet chocolate morsels (12 ounces)
9 ounces peanut butter morsels (3/4 of a 12-ounce bag)
1 (14 ounce) can sweetened condensed milk *SAVE the empty can!
1 teaspoon vanilla extract
8 ounces chopped nuts of choice (optional)
Candied red and green cherries, for garnish (optional)

• Place a heavy pot on the stove and pre-heat it over low heat.
• Add chocolate and peanut butter morsels and milk 
• Stir until morsels are melted and milk is combined. 
• Save the empty condensed milk can.
• Stir in the vanilla and remove the fudge from heat.
• If adding nuts stir in immediately.
• Line round cake pan with plastic wrap and lightly coat with cooking spray.
• Cover the empty condensed milk can with plastic wrap and place in center of cake pan.
• Spoon fudge into pan around can, making sure to center the can if it drifts.
• The fudge will set up almost immediately.
• Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries.
• Sprinkle with red and/or green sprinkles as well.(optional)
• Chill covered in the refrigerator. 
• Remove the can from the center, remove fudge from pan, discard plastic wrap 
• Place on decorative plate, and cover.

Variations: Use mint or butterscotch morsels in place of peanut butter for other flavors.

Recipe: Tidy Mom

Peppermint Sugar Cookies

Full of holiday flavor, these soft sugar cookies will be a hit all season long.

6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons peppermint extract
1 1/2 cups sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon peppermint extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
crushed candy canes, for decoration

• Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. 
• Set aside.
• In a large bowl beat the butter and sugar until it is fluffy. 
• Add the eggs, one at a time, scraping down the sides of the bowl as needed.  
• Add the sour cream and the peppermint extract, mix well.  
• Gradually start adding the dry ingredients, beating just until combined.
• Divide the mixture in half and wrap each half in plastic wrap. 
• Refrigerate 2 hours, or overnight.
• Preheat the oven to 425ºF. 
• Line baking sheets with parchment paper or silicone mats.
• Lightly flour a workspace, then turn out one half of the dough onto the counter. 
• Roll the dough to a 1/4-inch thickness. 
• Dough will be a little bit sticky, so use flour as needed to avoid sticking.
• Use a 3-inch round cookie cutter to cut out circles 
• Transfer to prepared baking sheets. 
• Bake the cookies just until set, and still pale, about 7 minutes. 
• Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely.
• To make the frosting, beat the butter in a large bowl until soft and fluffy. 
• Add the peppermint extract. 
• Start adding in the powdered sugar, 1/2 cup at a time
• Beat until completely combined. 
• Add the salt and the cream and beat until light and fluffy.
• Frost each cookie and top with crushed candy canes.

Recipe: Taste and Tell

Christmas Cranberry Poke Cake

The beautiful holiday look of this cake is nothing compared to the taste. Despite the fancy appearance, there is nothing fussy or difficult about making it.

12 oz. fresh or frozen cranberries
1 cup freshly squeezed orange juice
1 cup + 2 Tablespoons sugar
¼ teaspoon cinnamon-optional
Dash of ginger and nutmeg-optional
2 Tablespoons corn starch dissolved in 2 ½ Tablespoons water

Cake:16.25 oz. box white cake mix (plus ingredients listed on the box)
1 Tablespoon red sprinkles
1 Tablespoon green sprinkles

Frosting:8 oz. cream cheese-softened
1 cup powdered sugar
1 ½ teaspoon vanilla extract
2 ½ cups whipped topping like Cool Whip ( or 1 ¼ cups heavy whipping cream)

Garnish:
3.5 oz white chocolate-finely chopped
1 Tablespoon coconut oil
1/3 cup dried cranberries

• Cranberry Sauce:In a large saucepan place frozen cranberries
• Sprinkle with sugar, and set aside for a few minutes. 
• Add freshly squeezed orange juice and stir well. 
• Add a dash of ginger and nutmeg and some ground cinnamon to your taste. optional
• Bring the mixture to a boil over medium-high heat, stirring frequently. 
• Simmer for about 8-10 minutes until the cranberries burst and soften completely and some of the liquid evaporate.
• Add a corn starch slurry, whisk in, and cook for a few more minutes to thicken. 
• It should have pudding-like consistency. 
• Set aside to cool slightly. 
• You can break the cranberries completely with a potato masher or pulse the sauce in a food processor. 
• But you can leave it with small chunks of cranberries if you prefer. 
• When the sauce is done, let it cool on the counter while you make the cake.
• Preheat the oven to 350 F. 
• Spray 9×13 inches dish with baking spray and set aside.
• Prepare the cake according to the instructions listed on the box.
• Stir the sprinkles gently into the cake batter 
• Pour it immediately into greased dish and bake. 
• Do not stir too much to avoid coloring the batter.
• When the cake is baked, cool it for just a few minutes 
• Using a handle of a wooden spoon poke the cake making the holes about an inch apart
• DO NOT poke it all the way to the bottom, just about 2/3 of the height. 
• Set aside for 15-20 minutes to cool.
• Then using a spoon or a jug fill the holes with cranberry sauce 
• Spread the remaining sauce on top. 
• Chill the cake in the fridge for at least 4 hours or preferably overnight.
• Frosting:Beat softened cream cheese until smooth and creamy
• Mix in powdered sugar and vanilla
• If using store-bought whipped topping fold 2 1/2 cups of topping into the cream cheese mixture. 
• If you are making homemade whipped cream, beat heavy cream until stiff peaks form. 
• Add it into the cream cheese mixture and mix to combine evenly. 
• Taste and add more powdered sugar if it is not sweet enough to your taste.
• Spread the frosting over the chilled cake.
• Sprinkle dried cranberries on top.
• Melt finely chopped white chocolate with coconut oil. 
• Transfer it in a ziplock bag and cut off the corner, drizzle over the cake. 
• Store the cake in the fridge.

Recipe: OMG Chocolate Desserts

Chocolate Peppermint Cheesecake Cake

 A delicious and impressive cake with two layers of chocolate cake around one layer of peppermint cheesecake. Frost the cake with peppermint buttercream! 

For the Chocolate Cake Layers:
1 3/4 cup flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup whole milk
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs

For the Cheesecake Layer:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 eggs
1/4 cup sour cream
1/3 cup heavy cream
1/2 tsp peppermint extract
1 bag (10oz) Andes Peppermint Crunch baking chips

For the Frosting:
1 cup unsalted butter, softened
5 cup powdered sugar
1/2 cup heavy cream
1 bag (10oz) Andes Peppermint Crunch baking chips

• Preheat oven 350
• In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, mix together cooled coffee and milk. Set aside.
• Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
• In mixer, beat butter and sugar for 5 minutes, until smooth. 
• Add eggs, one at a time. 
• Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.
• Pour cake batter evenly into the 2 prepared pans. 
• Bake for 25 minutes. Remove and cool on wire rack. 
• When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly!

For the Cheesecake Layer:

• Preheat oven to 325 degrees. 
• Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
• Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. 
• Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. 
• Meanwhile, boil a kettle of water to use later.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy. 
• Add in salt and eggs, one at a time, beating well after each addition. 
• Beat in sour cream, heavy cream and peppermint extract. 
• Fold in baking chips. 
• Pour into prepared 9inch springform pan. 
• Place pan in center of preheated roasting pan in the oven. 
• Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
• Bake cheesecake for 45 minutes. 
• Turn oven off and let cheesecake sit in oven for an additional 30 minutes. 
• Remove and cool completely on counter.
• When cooled, transfer entire springform pan into the freezer for several hours or overnight.
• Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting, 

• Beat butter for 3 minutes. 
• Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. 
• Add baking chips.
• To assemble the cake, lay one frozen layer of chocolate cake on cake plate. 
• Top with frozen cheesecake and second layer of chocolate cake. 
• Frost sides and top with a thin layer of frosting to apply a crumb coat. 
• Refrigerate 30 minutes to an hour. 
• Remove from refrigerator and frost remaining cake. 
• Keep the cake covered in the refrigerator until ready to eat. 
• Remove and allow to sit about 15 minutes before slicing. 

Recipe: Shugary Sweets

Peppermint Mocha Muffins

Love peppermint mocha coffee? You’ll love these Peppermint Mocha Coffee Muffins that are double the chocolate and double the peppermint.

2 cups unbleached all-purpose flour 
1 cup cocoa powder 
2 tablespoons espresso powder 
2 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt
2 large eggs plus 1 egg yolk
1 1/4 cups granulated sugar 
1/2 cup vegetable oil 
1 1/2 cups full fat plain greek yogurt
1/2 tablespoon peppermint extract 
2/3 cup mini chocolate chips
2/3 cup Andes peppermint baking chips

• Preheat your oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
• In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. 
• Set aside.
• In a large bowl beat the eggs and sugar until pale and thick.
• Beat in the oil until incorporated
• Beat in the yogurt and peppermint extract until fully combined.
• Fold in the dry ingredients until just combined. Try not to over mix the batter. Be gentle!
• Fold in chocolate and Andes mints.
• Divide the batter between 24 muffin cups.
• Bake for 10 minutes then drop the heat down to 350º F
• Bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.
• Store in an airtight container at room temperature.

Recipe: Tastes of Lizzy T

Peppermint Hot Chocolate Dip

This Peppermint Hot Chocolate Dip is easy, no bake, festive deliciousness that uses just 3 ingredients and takes less than 5 minutes to make!

3/4 cups Chocolate Hershey's™ Spreads
3/4 cups marshmallow fluff
1/4 teaspoon peppermint extract
1 candy cane (chopped)

• In a medium sized bowl, stir together the chocolate and peppermint extract until well combined. 
• Swirl in the marshmallow fluff - do not mix completely. 
• Sprinkle chopped candy cane bits on top.
• Serve immediately.

If making in advance, cover the dip until ready to eat, then microwave for 30 seconds and stir slightly to ensure it's evenly heated.

Recipe: Back for Seconds