White Christmas Cocoa

My daughters favourite hot chocolate recipe.. Make it in a pan or crock pot. Simple and delicious.

4 cups whole milk ( you can also substitute half and half or heavy cream or a combination of both)

1 tsp vanilla extract

1/4 tsp Cinnamon

8 oz. white chocolate, chopped into small pieces

Whipped Cream or marshmallows for topping

• Stir together milk, chocolate, cinnamon,and vanilla in small saucepan.
• Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
• Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Crock-pot Methood:

• Stir together milk, chocolate, cinnamon,and vanilla in bottom of crockpot.
• Set to Low Heat
• Allow to simmer for up to 2 hours.

Recipe:  I Heart Naptime

Chocolate Covered Strawberry Christmas Tree

These chocolate covered strawberry Christmas trees are a fun and easy Christmas project to do with your kiddos!

12 ounces dark green candy melts
1 pound of strawberries, stems removed
24 Oreo cookies
White Icing
Sprinkles
Candy Stars
2 1/2 cups powdered sugar
3 tablespoons heavy cream
Add water by the teaspoon and whisk until the desired consistency is reached. You want it to be thick like toothpaste.

• Set a heat proof bowl over a small pot of simmering water on the stovetop (double boiler).
• Slowly melt the candy melts in the bowl, stirring occasionally.
• Do not allow moisture to come in contact with the candy.
• Spoon or pipe a small amount of icing onto the top of each Oreo.
• This will adhere the strawberry to the cookie base.
• Once candy melts are fully melted, turn the heat to low while you dip the strawberries using a toothpick inserted into the cut end.
• Shake off excess candy coating gently.
• Using a second toothpick inserted into the pointed end of the dipped strawberry, carefully place the strawberry on top of the icing on the Oreo.
• Decorate with sprinkles and a candy star while the candy coating is still wet.
• It will usually dry in about 10 minutes.

Recipe: Lovely Little Kitchen

Grinch Cookie Bars

Baked in one pan and simple to make.. these cookies are faster to bake than a cookie recipe, but they are still sweet, chewy, and fun like grinch cookies should be!

4 ¼ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon fine sea salt or table salt
1 cup unsalted butter softened
1 ½ cups granulated sugar
3 eggs large, at room temperature
2 teaspoons vanilla extract
½ cup green jimmy sprinkles

For the Frosting

½ cup unsalted butter softened
2 ½ cups powdered sugar
1 pinch fine sea salt
1 ½ teaspoons vanilla extract
1 ½ tablespoons whole milk
green food coloring
red food coloring
yellow food coloring optional

• Preheat the oven to 375°F/190°C. 
• Line a 9×13 inch baking dish with parchment paper and spray the paper with cooking spray. 
• Set aside.
• In a large bowl, stir together the flour, baking powder, cornstarch, and salt. 
• Set aside.
• In another large bowl, add the butter and granulated sugar. 
• Cream with a hand mixer until light and fluffy (about 2 minutes).
• Mix in the eggs, adding one egg at a time, incorporating fully before adding the next. T
• Add the vanilla extract and mix to combine.
• Add the flour mixture to the butter mixture 
• Stir with a wooden spoon until fully mixed, scraping down the sides of the bowl as needed. 
• Add the sprinkles to the dough and stir them in.
• Press the cookie dough into the prepared baking dish, using your hands to ensure that the dough is in an even layer.
• Bake in the preheated oven for 25-28 minutes. 
• When done, the cookie bars will be lightly golden brown and a toothpick inserted into the center of the pan will come out clean. 
• Remove from the oven and place on a wire rack to cool completely.
• While the bars cool, make the frosting. 
• Put softened butter into a large bowl. 
• Using an electric hand mixer, mix in the powdered sugar a little bit at a time until fully mixed. 
• Add vanilla, salt, and whole milk, and mix until combined. 
• Turn the mixer up to medium-high speed and whip the frosting for 3 minutes or until light and fluffy.
• Place 1/2 cup of frosting into a small bowl. 
• Use red food coloring to tint the frosting until it's the desired shade for the red hearts.
• To the rest of the frosting, add green and/or yellow food coloring until the desired grinch green shade is reached.
• Add green frosting to the top of the cooled cookie bars 
• Spread with a spatula to cover the entire pan evenly.
• Cut the bars into 15 squares and place on a tray or board for easier decorating.
• Add the red food coloring to a pastry bag fitted with a #20 round piping tip. 
• Pipe a heart onto each cookie bar square.
• Large heart shaped sprinkles can be used if you’d rather not pipe the hearts on by hand.
• Store frosted cookie bars in a single layer in an airtight container for up to 4 days.
• I recommend using gel food coloring to get vibrant grinch-y colors for this recipe.

Recipe: Fun Cookie Recipes

Blue Crinkle Cookies

Whether you’re making them for a cookie swap or just treating your littles to cookies that Queen Elsa herself would approve of, these Blue Crinkle Cookies are sure to get some smiles this season!

2 (8.25 oz) pouches Pillsbury Funfetti aqua blue cake mix
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar

• Preheat oven to 350°. 
• Line a large baking sheet with parchment paper and set aside.
• In a large mixing bowl, add both pouches of cake mix and the baking powder. 
• Whisk to combine.
• Add the eggs and oil and stir until well incorporated.
• Cover and chill for 15 minutes to make the cookie dough easier to handle.
• Place both sugars in separate shallow bowls and set aside.
• Remove cookie dough from refrigerator and roll into 2 inch balls.
• Dip each cookie dough ball into the granulated sugar 
• Dip into the powdered sugar. 
• Place on lined baking sheet at least 2 inches apart.
• Bake for 8-10 minutes. 
• Allow cookies to cool on pan for 5 minutes before transferring to a wire cooling rack.
• If desired, sprinkle additional powdered sugar on the cookies. 

Recipe: {NotQuite}Susie Homemaker

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

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

Cinnamon Raisin Bread (No-Knead Recipe)

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

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

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

Recipe: Bigger Bolder Baking

Gingerbread Doughnut Muffins

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

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

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

Recipe: Cooking Classy

Cranberry Chicken

A simple one-pan baked chicken... all the comfort with little work. And that’s what we have in this easy garlic rosemary chicken…except with an added festive twist using cranberries! The garlic, herbs, and tangy fresh cranberries bring a boldly aromatic and savory-sweet flavor you’ll love.

2 cups fresh cranberries
1/3 cup brown sugar
3 tablespoons white wine vinegar, divided
6 bone-in skin on chicken pieces (breasts and thighs)
6-8 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary), plus rosemary sprigs for garnish
1 teaspoon sweet paprika
Kosher salt
Black pepper
1/3 cup extra virgin olive oil, plus more for searing the chicken
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon
1/2 cup chicken broth or water

• To make the sugared cranberries in a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. 
• Set aside to soften while you prepare the chicken.
• Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch of salt and pepper. 
• Make sure to lift the skin and push the seasoning underneath the skin.
• To a large baking dish add the olive oil, celery, onions, and remaining 2 Tbsp white wine vinegar. 
• Slice the lemon in half and squeeze in the juice
• Add both of the juiced lemon halves. 
• Add the chicken and work everything together with your hands
• Set aside to marinate just for 15 minutes or so.
• While your chicken marinates, preheat your oven to 425°F.
• Heat 1 Tbsp of olive oil in a large skillet over medium-high. 
• Add the marinated chicken, skin side down
• Cook until the skin releases from the pan and turns golden brown, about 5 minutes. 
• Flip and brown on the other side, about 3 minutes more. 
• Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
• Top the chicken with the sugared cranberries and any juices from the pan
• Then pour in the broth or water. 
• Bake until the chicken is cooked through, 35 to 40 minutes.
• To serve garnish with a few rosemary sprigs
• Serve hot, spooning the juices and vegetables over top

Recipe: The Mediterranean Dish

Reese’s Cup Reindeer Treats

Adorable peanut butter cup reindeer treats made with miniature Reese’s cups, pretzels, and M&Ms.

12 Mini Reeses Peanut Butter Cups unwrapped
1/4 cup chocolate chips for melting
24 Pretzel sticks
12 Red M&Ms
24 Candy eyes

• Place chocolate chips in a microwave safe bowl
• Heat in 20 second intervals, stirring between, until melted and smooth.
• Use a chopstick, lollipop stick, etc. to place a large dab of melted chocolate onto a piece of parchment paper.
• Press two pretzel sticks into the melted chocolate.
• Place another drop of melted chocolate on top of the place where the two pretzels meet
• Press a mini peanut butter cup on top (with the smaller side facing up).
• Use melted chocolate to secure in place two candy eyes and one red M&M for the nose.
• Place baking sheet with the finished reindeer treats in the fridge for 30 minutes to set.

Recipe: The Soccor Mom

Fruitcake White Chocolate Fudge

This colorful and festive Christmas treat is delicious and beautiful. Candied fruit, pecans and rum flavor make this Fruitcake White Chocolate Fudge Recipe extra special. It is super easy to make too! No thermometer needed. Ideal for gift giving

1 Tablespoon Butter
12 ounces White Chocolate Morsels
1/2 Cup Sweetened Condensed Milk
1/2 teaspoon Sea Salt
1/2 Cup Chopped Pecans
1½ Cups Chopped Candied Fruit, I used lemon, pineapple, red cherries and green cherries
1/4 teaspoon Rum Extract

• Line loaf pan with foil and generously grease with butter. 
• Layer a handful of nuts and fruit on the bottom of pan. 
• Set aside.
• In 3.5 quart pot over medium/low; combine butter, white chocolate, condensed milk and salt.
• Heat and stir until chocolate is melted and smooth.
• Remove from heat. 
• Stir in rum extract, fruit and pecans.
• Transfer to prepared loaf pan and spread evenly, gently pressing down.
• Refrigerate overnight.
• Remove from pan. 
• Carefully peel off foil. 
• Cut into squares.

Recipe: Wonky Wonderful

Sparkling Cranberry Brie Bites

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

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

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

Recipe: Yummy Mummy Kitchen

Coconut Cream Truffles

It seems everyone jumps on the truffle-shuffle wagon this time of year... but make your truffles extra special with some coconut cream!

1/4 cup butter softened
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons cream of coconut I used Coco Real Brand
Pinch salt
1 1/2 cups powdered sugar
1 cup shredded coconut
6-8 ounces chocolate candy melts or semi-sweet baking chocolate

• Beat butter with a hand mixer until smooth.
• Mix in extracts, cream of coconut and salt.
• Slowly add the powdered sugar until it’s mixed in.
• Mix in coconut.
• Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls.
• Chill for at least 1 hour before dipping.
• You can wrap the cookie sheet with foil and chill overnight, if needed.
• When ready to dip, melt candy melts according to package directions.
• Dip each ball into the melts, tap off the excess, and place on a new cookie sheet lined with wax paper.
• If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.
• Sprinkle with sprinkles or coconut, if desired.
• Chill until set, store in refrigerator.
• Best served at room temperature.

Recipe: Crazy for Crust

Candy Cane Snowman

A cute and easy way to spend time with the kids and have an activity and a snack at the end all at one time. 

30 Big Kraft Jet-Puffed Marshmallows
10 Candy Canes
10 Hershey Kisses (unwrapped)
Pull and Peel Twizzlers (10 strands)
30 red mini M&Ms
10 Reese’s Pieces Minis
White Icing (to act as glue)
Black Gel Icing
Clean Screwdriver (honestly it works!)

• Break the top part off the candy canes so that you are left with a straight stick. 
• Take 3 marshmallows 
• Push the candy cane through each to stack them on top of each other to make the snowman body. 
• To prevent the candy cane from squishing the marshmallows, heat up a phillips screwdriver under hot water and poke a hole through each marshmallow first. 
• Take one long rope of the Twizzlers
• Wrap between the middle and top marshmallow to create a scarf.
• Dab just a bit of icing on a Hershey Kiss and put on the top of the top marshmallow as a hat.
• Dab a tiny bit of icing on three red mini M&Ms
• Put them on the front of the marshmallows like buttons.
• Cut one Reese’s Pieces Mini (orange) in half 
• With a dab of icing attach it to the top marshmallow as a nose.
• Dab two eyes with the black gel icing.
• If you are super creative, use pretzel sticks as arms 

Recipe: Baby Gizmo

Peppermint White Chocolate Hot Cocoa

When colder temperatures start creeping through your bones.. hot chocolate is a great drink to have in your hands while curled up in front of your fire place. And you wouldnt believe how many recipes there are out there. So lets start the year with this one. It’s a delicious hot cocoa that’s made with peppermint kisses and white chocolate! Use any milk you like... but dont add sugar. Its smooth and creamy with just the right amout of sweetness

2 cups of whole milk (or 2%)

1 cup of white chocolate chips

1 cup of Peppermint Hershey's kisses

Whipped cream (optional)

• In a small sauce pan, add the chocolate chips and kisses, on medium heat.
• When it starts to melt, slowly add the the milk while stirring.
• Cook (on medium), stirring slowly and constantly, until all the chocolate is melted and smooth (about 7-10 minutes).

Recipe: Will Cook for Smiles

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

Candy Cane Oreo Cookie Bars

Rich chocolate Candy Cane Oreo Cookie Bars are topped with a white chocolate fudge and crushed peppermints. Perfect for Christmas!

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
15 Oreos, crushed
1 ½ cup red and green M&M's (or chocolate chips)

For the Topping:

1 can (14 ounce) sweetened condensed milk
2 Tablespoons unsalted butter
12 ounce Ghirardelli white chocolate wafers
12 peppermint candy canes, crushed

• Beat butter and sugars until creamy, using a mixer. 
• Add in salt, eggs and vanilla. 
• Slowly add flour, baking soda and cocoa, until combined completely. 
• Fold in crushed Oreos and M&M's (batter will be thick).
• Press into a parchment paper lined 15x10x1 baking sheet. 
• Bake in a 375 degree oven for 15- 20 minutes, until soft in center and cooked on outside (adjust according to own oven). 
• Remove from oven (will set while cooling).
• While baking, heat condensed milk and butter in a small saucepan on medium heat. 
• Stirring constantly with a whisk, add white chocolate to warm milk mixture. 
• Remove from heat and stir until smooth (about 2 minutes).
• Pour over cooked cookie bars and sprinkle immediately with crushed candy canes. 
• Allow to set (about 30 minutes). 
• Cut and enjoy!

Recipe: Shugary Sweets

Viennese Whirl Mince Pies

Viennese whirl mince pies are a delicious twist on the classic recipe, with a buttery, crumbly Viennese swirl topping instead of the traditional pastry lid. Once you’ve tried them, you won’t look back!

200g plain flour
50g ground almonds
1/4 teaspoon fine salt
finely grated zest of one orange
100g very cold butter, diced
25g cold full fat cream cheese
one egg yolk
about 400g mincemeat

Topping

150g soft butter
150g plain flour
2 tablespoons cornflour
50g icing sugar

• Place the flour, ground almonds, salt and orange zest in a large bowl
• Stir lightly to mix.
• Add the cold diced butter and using your fingertips, rub the butter into the dry ingredients, lifting them above the bowl as you do so. 
• Stop when the mixture resembles breadcrumbs.
• Add the cream cheese and egg yolk
• Mix until you have a smooth, pliable dough 
• Wrap the dough in cling film and chill the dough for at least 30 minutes.
• Roll the dough out on a lightly floured work surface to about the thickness of a one pound coin. 
• Using an 8cm round fluted cutter, cut out rounds and use to line a 12 hole mince pie tin 
• Fill the pastry cases with one teaspoon of mincemeat each. 
• To make the Viennese topping, beat together the butter, plain flour, cornflour and icing sugar to a smooth but fairly stiff mixture. 
• Place this mixture in a piping bag fitted with a 2cm star nozzle. 
• Pipe a neat swirl on top of each pie.
• Chill the mince pies for 15-20 minutes. 
• Preheat the oven to 180C/160Fan/350F/gas mark 4. 
• Bake the pies for about 20 minutes or until light golden brown. 
• Leave to cool in the tin for about 10 minutes before gently removing and transferring to a wire cooling rack. 
• Serve warm dusted with a little icing sugar, if desired.

Recipe: Something Sweet Something Savoury

Cranberry White Chocolate Cheesecake

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

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

Filling:

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

Topping:

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

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

Recipe: Noshing With The Nolands

Unicorn Hot Chocolate

A warm and creamy pink-colored white chocolate drink topped with lots of whipped cream, colorful sprinkles, and marshmallows! A fun drink on a cold day!

4 cups of milk
1 cup good quality white chocolate chips or chopped white chocolate
1 tsp. pure vanilla extract
Several drops of pink food coloring (or use another pastel color!)
Pinch of salt, optional

FOR THE TOPPING:
Purple decorating gel (or another pastel color)
Whipped cream
Pastel marshmallows
Fun pastel sprinkles
Mini sugar pearls
Place ingredients in pan.

• Place the milk, white chocolate, vanilla, food coloring, and a pinch of salt (if using) in a medium saucepan.
• Whisk and heat.
• Whisk continuously over medium-low heat, until the chocolate has melted and the mixture is smooth (do not boil).
• Divide and top.
• Divide the hot chocolate into individual mugs. 
• Top with decorating gel, whipped cream, marshmallows, sprinkles, and mini sugar pearls.
• Serve immediately.
• Serves 4

Recipe: Love Bakes Good Cakes

Gingerbread Trifle

Add an easy gingerbread trifle recipe to your Christmas menu this year. The layered dessert is a true holiday favorite and makes a change from the classic English dessert usually prepared with cake, jello and sprinkles-topped whipped cream. Made with cake and pudding layers as well as vanilla and caramel flavours and an indulgent splash of brandy, Christmas dessert fans will adore this delicious gingerbread trifle.

1 cake, gingerbread flavour, 9×13
4 Cups milk
2 Packages vanilla pudding mix, 8 Ounce packages
½ Cup caramel sauce
3 tablespoons brandy, liquor
¼ teaspoon salt
3 ½ Cups heavy cream
1 Cup marshmallow fluff
½ Cup 
1 Teaspoon 
1 Cup toffee bits, I used Heath Bits O Brickle
3 Tablespoons sprinkles, Gingerbread themed for garnish

• Slice the gingerbread cake into 1-inch pieces. Set aside.
• In a large mixing bowl mix together the milk and pudding mixes. 
• Whisk until smooth. Set aside
• In a small bowl mix together the caramel sauce and the brandy, whisk until combined.
• Using a stand mixer or an electric mixer whip the heavy cream, powdered sugar, marshmallow fluff, and vanilla to stiff peaks. 
• Fill a piping bag with a large open star tip with approximately 1 and 1/2 cups of the whipped cream. 
• Set in the fridge for later, keeping the remaining whipped cream on the counter as you will use it momentarily.
• Spoon a very thin layer of the pudding into the bottom of a 4 quart trifle dish.
• On top of the pudding layer a third of the gingerbread cake pieces.
• Drizzle a third of the caramel mixture on top of the gingerbread cake pieces in the trifle dish.
• Spoon a third of the whipped cream onto the top of the cake pieces.
• Sprinkle a third of the toffee pieces onto the whipped cream.
• Spoon a third of the remaining pudding mixture onto the top of the toffee and whipped cream.
• Continue layering until you have used all of the ingredients.
• Let the trifle sit for at least 2 hours, but up to 24 hours.
• When ready to serve, take the trifle and piping bag of whipped cream out of the refrigerator. 
• Pipe swirls of whipped cream around the outside edge of the trifle.
• Sprinkle the whipped cream with Christmas themed sprinkles.

Recipe: xoxoBella