Chocolate Peppermint Cookie Sticks

Mint flavor cookies get drizzle with chocolate and sprinkled with peppermints for dessert bliss!

1/2 cup powdered sugar
3/4 cup unsalted butter softened
1/2 teaspoon salt
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour

Topping

1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Peppermint candies crushed

• Cream together the sugar, butter, salt, and peppermint extract in a large mixing bowl.
• Stir in the flour until just combined.
• Roll dough into a ball and flatten into a disc. 
• Wrap the cookie dough in plastic wrap and chill for at least 1 hour. 
• (Dough can be left in the fridge overnight.)
• When you are ready to bake the cookies, preheat oven to 350 degrees F. 
• Line baking sheets with silicone mats or parchment paper.
• Roll dough into a rectangle on a lightly floured surface. 
• Trim the sides so the edges are straight. 
• Cut the dough in half longways and then cut the dough in the opposite direction to make cookie sticks (about 1-inch thick).
• Place cookies on baking sheets and bake for 12 minutes, or until the edges are just beginning to brown.
• Remove from oven and cool completely on a wire rack before adding toppings.
• For the Topping: Melt chocolate and butter over low heat in a small saucepan. 
• Take off heat and stir in the corn syrup and peppermint extract.
• Drizzle chocolate over cooled cookies with a spoon
• Sprinkle with crushed peppermint candies.
• Let chocolate set before serving

Recipe: Real Housemoms

Bailey's Irish Cream Chocolate Poke Cake

A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. 

 

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Recipe: Life, Love and Sugar

Eggnog Spiced Blondie Cheesecake

A no-bake cheesecake packed with eggnog flavor is the top layer to a cinnamon blondie- a perfect dessert for Christmas!

Blondie:
3/4 cup butter
1 1/2 cup brown sugar
1 Tbsp vanilla
1 egg
1 egg white
1 1/2 cup flour
3/4 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp all spice
pinch of cloves
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Eggnog Cheesecake:
1/2 + 1/8 cup eggnog
1 Tbsp cornstarch
1/4  oz bag powdered gelatin
16 oz cream cheese, room temperature
3/4 cup sugar
3/4 tsp nutmeg
4 oz cool whip

Whipped Cream:
1/2 cup whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract (or rum extract!)

• Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. 
• Preheat oven to 350 degrees.
• Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
• Add brown sugar and whisk to combine.
• Add the vanilla, egg and egg white and whisk until incorporated.
• In another bowl, combine dry ingredients.
• Slowly add dry ingredients to wet ingredients and mix until combined.
• Pour batter into springform pan and bake for 30-33 minutes.
• Allow to cool for about 5 minutes, then remove from pan to finish cooling. 
• Once the blondie is cool, make the cheesecake. 
• Add cornstarch and eggnog to a small sauce pan 
• Heat on medium-high until eggnog is hot and just starting to simmer around the edges. 
• Do not boil.
• Sprinkle gelatin over eggnog and turn heat to low. 
• Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. 
• In another bowl, beat cream cheese and sugar until smooth.
• Add eggnog mixture and nutmeg to cream cheese mixture 
• Mix until well combined.
• Fold in Cool Whip. 
• Place blondie back into the springform pan.
• Spread cheesecake evenly on top of blondie 
• Put in refrigerator until firm about 3-4 hours.
• To make whipped cream, add heavy whipping cream to a large mixing bowl 
• Whip on high speed until it begins to thicken.
• Add powdered sugar and whip until it you get stiff peaks.
• Pipe whipped cream around edges of cheesecake. 
• Refrigerate cheesecake until ready to serve.

Recipe: Live, Love and Sugar

White Chocolate Chip Eggnog Muffins

The perfect combination..These are scrumptious soft muffins that are full of eggnog flavors and a touch of white chocolate. 

2¼ cups of flour
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground nutmeg, (+more for sprinkling on top)
1 cup of brown sugar
¼ cup vegetable oil
1 cup of Silk Holiday Nog
1 egg
1 tsp rum extract
¾ cup of white chocolate chip

• Preheat the oven to 400 and grease a muffin baking pan. 
• In a large mixing bowl, whisk egg, sugar, rum extract, oil and Silk. 
• Sift in flour, nutmeg, salt, baking powder and baking soda. 
• Whisk together just until all combined and smooth. 
• Fold in white chocolate chips. 
• Fill muffin pan cups ¾ full of batter. 
• Grate a little more nutmeg on top. 
• Bake for 18­-20 minutes, until the toothpick inserted in the center comes out clean. 

**Tip: You can use regular eggnog but change flour amount to 2 cups since eggnog is thinner than holiday nog.**

Recipe: Will Cook for Smiles

Apricot Fruitcake

This moist, spice-less fruitcake is not nearly as heavily flavored as dark fruitcake. Since no spices or molasses are used this cake relies purely on the flavor of the dried fruits.

2 1/2 cups water
1 1/2 cups light raisins or sultana raisins
2 cup dried apricots chopped
1/4 cup sugar
1 cup butter
1 cup sugar
4 ounces cream cheese 1/2 cup
4 eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1 pound glace cherries chopped
1 pound mixed dried fruit
1 1/2 tsp vanilla extract

• In a medium saucepan combine the water, apricots, 1/4 cup sugar and raisins and simmer slowly for 30 minutes.
• Set aside to cool completely to room temperature.
• Cream the butter, cream cheese, vanilla extract and 1 cup of sugar until light and fluffy.
• Beat in the eggs, one at a time, beating well after each addition.
• Sift together the flour and baking powder.
• Fold half of the dry ingredients into the creamed mixture.
• Fold in the cooled boiled apricot mixture.
• Fold in the remaining dry ingredients.
• Fold in the cherries and dried fruit.
• Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.
• Cool in the pan/s for a 10 minutes before turning out onto a wire rack to cool completely.
• Store in a cake tin or other airtight container.
• Freezes well

Recipe: Rock Recipes

Gingerbread Waffles

Easy-to-make Gingerbread Waffles. A comforting breakfast for a winter morning and perfect for the Christmas season

2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups lowfat buttermilk
3 tablespoons canola oil
3 tablespoons molasses
2 large eggs, lightly beaten
One 4-ounce container of applesauce (or 1/2 cup)

• In a medium bowl, whisk together dry ingredients (through cinnamon).
• Combine remaining ingredients in a separate bowl. 
• Add wet mixture to dry, stirring just until combined.
• Coat a waffle iron with cooking spray and preheat. 
• Spoon batter onto hot waffle iron, spreading batter to edges. 
• Cook for 5 minutes, or until steaming stops. 
• Repeat procedure with remaining batter. 
• Serve with warmed maple syrup.

Recipe: Recipe Girl

Hazelnut Mochaccino Fudge

Fudge is a great idea for a yummy homemade Christmas gift. Using sweetened condensed milk, coffee and choocolate means this fudge is a cinch to make

1 cup (250 mL) hazelnuts
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla
10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda
1 pinch salt

• Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
• Spread hazelnuts on rimmed baking sheet. 
• Bake in 350 degrees F (180 degrees C) oven until fragrant, about 6 minutes. 
• Rub in towel to remove skins. 
• Chop and set aside.
• In small bowl, dissolve coffee granules in vanilla.
• In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain.
• Remove from heat. Stir until smooth. 
• Stir in hazelnuts. Spread in prepared pan. 
• Refrigerate until set, about 2 hours.
• Remove fudge from pan. 
• Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. 
• Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks

Recipe: Canadian Living

Lime Snowflakes and Ornaments

1½ stick unsalted butter
1 c. granulated sugar
1 large egg
1 tbsp. freshly grated lime zest
1 tbsp. fresh lime juice
¼ tsp. salt
2¼ c. all-purpose flour
2 c. confectioners’ sugar, plus more as needed
3 tbsp. fresh lime juice
Assorted liquid food colors (optional)
1 c. White sanding (fine crystal) sugar

• Heat oven to 350ºF.
• Beat ingredients except flour in a large bowl with mixer on medium speed until creamy. 
• On low speed, gradually beat in flour.
• Divide dough in quarters; shape each into a 1/2-in.-thick disk. 
• Wrap individually; refrigerate 2 hours, or until firm.
• Place 1 disk at a time (keep others refrigerated) between 2 sheets of wax paper on a dampened work surface. 
• Roll out to 1/8 in. thick. 
• Remove top sheet of paper. 
• Cut out desired shapes with floured snowflake and ornament cookie cutters
• Slide onto a baking sheet; place in freezer about 10 minutes.
• Remove cut-out shapes; place 1 in. apart on ungreased baking sheet. 
• Chill scraps before re-rolling and cutting.
• Bake 10 to 12 minutes, just until edges are golden.
• Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
•  Mix 2 cups confectioners' sugar and the lime juice in a small bowl until smooth. 
• Divide among smaller bowls, one for each desired color. 
• Tint with food color. 
• Spread most over cookies; cover and reserve the rest. 
• Let cookies dry at least 12 hours.
• Piping icing: Stir confectioners' sugar into reserved icings until thick enough to pipe. 
• Spoon into small ziptop bags; seal until using. 
• Spread sanding sugar on wax paper. 
• Snip tip off a corner of bags; pipe designs on 1 cookie at a time, immediately inverting cookie into sugar to coat design. 
• Let dry.

Recipe: Womans Day

Raspberry Star Bread

Flaky pastry is filled with fresh raspberries and jam in this easy star bread recipe. Served with Nutella dip, this is the perfect decadent breakfast treat on Christmas morning.

1 package puff pastry (2 sheets), thawed
½ cup raspberry jam
¼ cup fresh raspberries
1 egg
1 tablespoon water
¼ cup Turbinado sugar (raw sugar)
1 cup Nutella
1 tablespoon half & half

• Preheat your oven to 375° F, and line a baking sheet with parchment paper.
• In a large bowl, lightly smash your raspberries so that they are broken up into small pieces.
• Add raspberry jam to your raspberries and blend them well.
• Carefully roll your puff pastry out onto a lightly floured non-stick surface.
• Spread your raspberry mixture onto your puff pastry in a thin even layer 
• Place your second puff pastry over the top of it. \
• Place a small bowl or cupcake liner in the center of the puff pastry.
• With a knife, make 16 cuts from the edge of your circle to the outside of your dough with even spacing all the way around. 
• Cut completely through the dough and raspberry layer. 
• It’s easiest to cut 4 equal slices making quarters, then cut those in half to make 8ths, then again cut those in half to make 16ths.
• Twist 1 section of the dough towards the right and the next section of the dough towards the left making 2 complete twists. 
• Join the dough at the ends by firmly pinching the dough ends together. 
• Continue this pattern until all 16 sections form points.
• In a small bowl beat your egg with water and brush it over your bread dough.
• Sprinkle an even layer of course sugar over the dough.
• Bake in your oven for 20 minutes or until your dough is golden brown.
• In a small bowl, mix the Nutella with half and half to create a dip for your star bread. \You can warm the Nutella in a microwave for 30 seconds if desired.
• Serve warm or room temperature with additional fresh raspberries and Nutella dip.

Recipe: 365 Days of Baking

Coconut Snowmen

Coconut balls dipped in white chocolate.. wearing chocolate dipped marshmallows..make the cutesr Christmas candy. Perfect for gifting

4 cups sweetened shredded coconut, coarsely chopped
3-3/4 cups confectioners' sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies

• In a large bowl, combine the coconut, confectioners' sugar, milk and butter. 
• Shape into 1-1/4-in. balls
• Place on waxed paper-lined baking sheets. 
• Loosely cover and chill for 1-1/4 hours or until firm.
• In a microwave, melt vanilla chips at 70% power for 1 minute; stir. 
• Microwave in additional 10- to 20-second intervals, stirring until smooth.
• Dip balls in melted chips; place on waxed paper-lined baking sheets. 
• Chill until firm, about 15 minutes. 
• Set aside remaining melted vanilla chips.
• In a microwave, melt semisweet chips on high for about 1 minute; stir. 
• Microwave in additional 10- to 20-second intervals, stirring until smooth.
• For hats, dip each marshmallow in chocolate
• Place on a waxed paper-lined baking sheet, allowing excess to drip down. 
• Swirl the marshmallows in chocolate on waxed paper to create hat brims. 
• Chill until firm, about 15 minutes.
• Level the top of coated coconut balls. 
• Attach marshmallows hats, using reserved melted vanilla chips. 
• With black icing, add eyes and a mouth to each face; with orange icing, add a nose. 
• Use red icing and leaf candies for holly on hats. 
• Store in an airtight container.

Recipe: Taste of Home

White Christmas Punch

Subtly sweet and creamy, with that snowy Christmas-y feel.This recipe doesn’t include alcohol in order to keep it kid friendly for your parties, but you could easily add a few shots of rum or vodka to make this into a tasty adult beverage too!

2 cup cream of coconut
2 cup pineapple juice
3 cups white cranberry juice
4 cups ice

For Glass Rims:
3 tablespoons corn syrup
½ cup shredded coconut

• Pour all ingredients into a blender.
• Blend until smooth.
• Dip glass rims into corn syrup, then dip into shredded coconut.
• Pour drink into glasses.
• Garnish with more coconut and cranberries if desired.
• Serve!

Recipe: Mirth Made

Tangy Cranberry Cake

A delicious breakfast cake featuring the glorious, festive cranberry. This has orange juice and zest in it, giving it a little zippy flavor.

2 c. all-purpose flour
1⅓ c. sugar, divided
1½ tsp. baking powder
½ tsp. baking soda
¼. tsp. salt
2 eggs, divided
¾ c. orange juice
¼ c. butter, melted
2 tsp. vanilla extract, divided
2 c. cranberries, coarsely chopped
Optional: 1 Tbsp. orange zest
8-oz. pkg. cream cheese, softened

Topping:
6 Tbsp. all-purpose flour
¼ c. sugar
2 Tbsp. butter

• Pre heat oven 350
• To prepare the topping, combine flour and sugar in a small bowl.
• Cut in butter with a fork until mixture resembles coarse crumbs.
• Set aside
• In a large bowl, combine flour, one cup sugar, baking powder, baking soda and salt
• Mix well and set aside.
• Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl
• Mix well and stir into flour mixture until well combined.
• Fold in cranberries and zest, if using.
• Pour into a greased 9′ round spring-form pan and set aside.
• Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth.
• Add remaining egg and one teaspoon vanilla; mix well.
• Spread over batter; sprinkle with topping.
• Place pan on a baking sheet; bake for 1¼ hours or until golden.
• Let cool on wire rack for 15 minutes before removing sides of pan.

Recipe: Cozy Cakes Cottage

Peppermint Marshmallow Wands

 An easy Christmas treat... full of sweet festive flavour. Ideal for gift giving

2 (12 ounce) jars hot caramel topping
8 large lollipop sticks
24 large marshmallows
1 (10-ounce bag) dark melting chocolate
1 cup crushed peppermints (15 candy canes, crushed)

• Melt caramel in medium saucepan over medium-low heat. Keep warm.
• Dip one end of each lollipop stick in 1 inch of water. 
• Skewer 3 marshmallows onto each stick, starting at the wet end.
• Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. 
• Cool caramel at room temperature for 30 minutes, until caramel is set.
• Melt dark chocolate in medium saucepan over low heat. Keep warm.
• Place crushed peppermint in shallow bowl.
• Dip caramel-coated marshmallows into melted dark chocolate, gently tapping to remove excess chocolate. 
• Gently roll wand in crushed peppermint; place on clean parchment paper. 
• Repeat for all wands.
• Cool at room temperature for 15 minutes, until chocolate is set.

Recipe: Magical Recipes

White Chocolate Salami

This no-bake, White Chocolate Salami is an easy and tasty Italian Christmas sweet treat. A simple combination of 5 ingredients: white chocolate, nuts, cranberries, orange zest and butter cookies.

12 ounces (350 grams) white baking chocolate
1 cup (150 grams) mixed unsalted roasted nuts, eg pistachios and whole almonds 
3 tablespoons dried cranberries
1 teaspoon freshly grated orange zest
1/4 cup (37 grams) plain vanilla cookies, broken into pieces
Powdered sugar for dusting (optional)

• Add the chocolate to a microwave-proof dish 
• Microwave on high in 20 second increments, stirring in between until it has melted. 
• Alternately, you can use a glass bowl over a pan of boiling water. 
• Stir in the nuts, cranberries, orange zest, and cookies. 
• Set aside to cool at room temperature.
• Once cool to the touch, spread a large piece of plastic wrap or parchment paper onto your surface.
• Remove the mix from the bowl using a butter knife loosening from the edges onto the plastic or paper. 
• Some of it may be crumbly, the center may still be warm. 
• Use your hands to shape into a log, use the plastic or paper to roll, pressing tightly it into a log shape. Be patient, it will take some effort. 
• Twist the ends to make it look like a salami.
• Refrigerate for 1 hour until firm. 
• Once firm, remove from the fridge and allow to come to room temperature before slicing. 
• Remove from plastic wrap or paper and roll in powdered sugar. 
• Tie kitchen twine around for effect and cut into 1/4 inch slices using a sharp knife. 
• Parts may crumble, but the sharp knife will help with this.

Recipe: Culinary Ginger

Christmas Tree Meringues

These Cookies are fun and beautifully festive! A light crunch on the outside, with a slightly chewy, airy center. Delightful!

2 egg whites (room temp) 

dash salt 

1/2 teaspoon cream of tartar 

1/2 cup granulated sugar 

1 teaspoon vanilla extract 

green food coloring 

sprinkles 

• Preheat oven to 225* 
• In a mixing bowl, beat the egg whites, salt, and cream of tartar until stiff peaks form. 
• While continuing to mix, slowly add sugar until dissolved and mixture is thick with stiff peaks. 
• Mix in vanilla and 4 drops green food coloring. 
• Line baking sheets with parchment paper or a silicone baking mat. 
• Using a star tip, pipe in a swirling circular motion to make trees. 
• Start with a larger circle on the bottom, then a smaller one on top of that, then a smaller one until desired look is achieved. 
• Add sprinkles and bake for 45 minutes. 
• Turn off oven and leave them undisturbed for 1 hour. 
• Remove from oven and let cool. 
• Store in a dry, airtight container.

Recipe: Back For Seconds

Hot Cocoa Cones - For Two

Such a cute idea and would make an inexpensive little gift for a friend, a hostess or even as a stocking stuffer

2 cello cone bags
2 bags hot cocoa mix
1/4 cup chocolate chips
1/3 cup mini marshmallows
ribbon
tag
rubber bands

• Empty the 2 bags of cocoa mix in the first cello bag
• Twist right above the cocoa and secure with a small rubber band. 
• Trim extra plastic on top and place it in the second cello bag. 
• Now add 4 spoonfuls of chocolate chips and 5 spoonfuls of mini marshmallows. 
• Twist the bag and secure with a small rubber band, some ribbons, a jingle bell and a tag
• Mix it up by using mini chocolate chips, cinnamon chips, mint chips or dried cherries.

Recipe: Amorris

Peppermint Oreo Truffles

These  no bake Truffles are delicious and easy to make with only 5 ingredients.  Make them in advance and keep them in the fridge for up to five days before you need them.

18 Oreo Cookies
4 ounces softened cream cheese
1 teaspoon peppermint extract
8 ounces white melting chocolate
¼ cup crushed candy canes

• Line a cookie sheet with parchment paper or silicone baking mat
• Place the Oreo cookies in the bowl of a food processor or blender and pulse until finely ground.
• Add the cream cheese and peppermint extract and pulse until the mixture is well combined and smooth.
• Using a small ice cream scooper, scoop some dough into your hands and roll into a ball, place onto cookie sheet
• Repeat steps until all dough is used
• Place the cookie balls in the freezer until well chilled, at least 1 hour.
• Follow instructions on candy melt package to properly melt the chocolate until smooth.
• Remove Oreo cookie truffles from freezer and dip in melted chocolate.
• Place back onto baking sheet and top with crushed candy canes
• Allow chocolate to harden before enjoying!

Recipe: Princess Pinky Girl

Cranberry Shortbread Stars

Shortbread and cranberries.. two of my favourites so put the two together to make cranberry shortbread cookies. The star shape is a festive addition to any holiday cookie tray

1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped dried cranberries

• In a large bowl, beat butter, confectioners' sugar and salt until blended. 
• Beat in vanilla. 
• Gradually beat in flour. Stir in cranberries.
• Shape dough into a disk. 
• Cover and refrigerate 30 minutes or until firm enough to roll.
• Preheat oven to 325°. 
• On a lightly floured surface, roll dough to 1/4-in. thickness. 
• Cut with a floured 2-in. star-shaped cookie cutter. 
• Place 1 in. apart on greased baking sheets.
• Bake 12-15 minutes or until edges are golden brown. 
• Remove from pans to wire racks to cool.

Recipe: Taste of Home

Eccles Pie Star Wreath

Few aromas are as festive as freshly baked mince pies and this eccles cake-style star wreath is a recipe that you should definitely add to your repertoire. Eccles cakes are traditionally served with lancashire cheese, so you could serve this wreath with your festive cheeseboard.

2 x 500g blocks all-butter puff pastry
Plain flour for dusting
1 large free-range egg, beaten
1 tbsp demerara or light brown sugar
75g white chocolate (see tip)

For the filling:

150g mincemeat
75g dried fruit mix
100g lancashire or similar white cheese like white chedder, Wenslydale, or Caerphilly

• Mix the mincemeat, dried fruit and cheese in a mixing bowl using a fork until well combined (it will turn into a sort of paste).
• Roll out each dough block on a lightly floured surface to 2 equal squares roughly 5mm thick. 
• Cut each pastry square in half to make 4 rectangles. 
• Transfer 2 rectangles to the lined baking sheets. 
• Use a palette knife to spread them with the mincemeat mixture
• Top each with another pastry rectangle. 
• Use a rolling pin to gently roll over the top of the pastry to seal the layers together. 
• Chill for at least 30 minutes.
• Heat the oven to 200°C/180°C fan/gas 6. 
• Lift the baking paper and pastries off the baking sheet and stamp out 20 stars using the cutter. 
• Grease the baking sheet (you may need 2, depending on the size)
• Use a palette knife to transfer the stars to the greased sheet, spacing them apart to allow for spreading. 
• Brush all over with beaten egg, then sprinkle with brown sugar.
• Bake the stars for 15 minutes or until golden and well risen. 
• Leave to cool for 5 minutes on the tray
• Use a palette knife to transfer the eccles pies to a wire rack to cool completely.
• Meanwhile, put the chocolate in a heatproof bowl over a pan of just simmering water (don’t let the bowl touch the water) 
• Leave to melt gently. 
• Once the eccles pies have cooled, arrange them in a wreath shape
• Drizzle over the melted chocolate and serve.
• Cook any offcuts to make mini mince pie canapés.

Recipe: Delicious Magazine

Winter Wonderland White Chocolate Popcorn

Whether you are hosting a Disney Frozen party, wanting to make some edible Christmas gifts, or just want a festive wintertime treat, this Popcorn is quick and easy to make and fun to serve. Great to make with the children

7 cups popped popcorn
12 ounces melted and tempered white chocolate or melted white confectionery coating*
1/2 cup blue sprinkles
1/4 cup candy snowflakes
*For really bright white popcorn use Bright White Candy Melts. 

• Line a baking sheet with parchment paper.
• Pour popcorn into a large mixing bowl.
• Pour white chocolate over top.
• Quickly stir it and toss it to coat the popcorn.
• Pour out onto the baking sheet and immediately toss the sprinkles and snowflakes over top.
• Wack the pan on the counter a few times. This helps get the candy to stick.
• Refrigerate for 10 minutes.
• Remove and break up into bite size chunks.

Recipe: Hungry Happenings

Easy Oreo Snowman Cookies

These easy no bake cookies are so festive, delicious and great for kids to help make too. A perfect Christmas treat and with only a few ingredients, they come together quickly!

17 ounce white fudge covered Oreo cookies (look for these in the seasonal aisle of your grocery store)
½ cup milk chocolate M&M candies
24 orange chocolate covered sunflower seeds or mini M&M candies
½ cup white chocolate almond bark
½ cup milk chocolate almond bark
½ cup mini chocolate chips

• Place cookies on a large baking sheet.
• Melt white chocolate and milk chocolate according to package directions.
• In separate disposable frosting decorator bags or zip top bags, add chocolate bark. 
• Snip off a small end of the bag so you can pipe it out.
• For each cookie, pipe on two dots and add mini-chocolate chip eyes.
• Pipe on a dot of white chocolate in middle and add orange chocolate covered sunflower seed or mini M&M for nose.
• Pipe on either side of cookie, a dot of white chocolate. 
• Then add matching colored full-size M&Ms for "earmuffs".
• With milk chocolate, pipe on a smile.
• Let cookies set.

Recipe: Meal Planning Magic

Jam Filled Chocolate Sandwich Cookies

Jam Filled Chocolate Sandwich Cookies begin with a fudgy chocolate sugar cookie dough cut out into stars and end with an orange strawberry jam in the middle. A stunning holiday cookie recipe!

1 cup unsalted butter, softened
1 1/2 cups unsweetened cocoa powder
1 1/4 cups granulated sugar
1/2 tsp baking powder
3/4 tsp salt
1 tsp espresso powder
4 oz semi-sweet chocolate, melted and cooled
2 eggs
1-2 Tbsp milk (whole milk or 2% is best)
1 tsp vanilla extract
1 1/2 cups all purpose flour
2/3 - 1 cup strawberry jam
2 tsp orange zest (optional)
1 Tbsp orange juice, fresh (optional)
1 large star cookie cutter
1 small star cookie cutter

• With a hand mixer or a standing mixer, beat unsalted butter until light and fluffy, about 1 minute.
• Add in cocoa powder, granulated sugar, baking powder, salt, and espresso powder. 
• Mix until combined.
• Next, add in melted and cooled chocolate; mix until combined.
• Then, add in the eggs, one at a time, beating well after each addition.
• Add in vanilla extract and 1 Tbsp of milk.
• Add in the flour and mix until the flour is completely incorporated. 
• If the dough is too dry (it’s crumbly and not sticking together), add in the remaining Tbsp of milk.
• Chill the dough for 1 hour, at least.
• Once the dough is chilled, preheat the oven to 375 degrees and line a baking sheet with parchment paper (or spray with baking spray).
• On a floured surface roll dough out to 1/4” thick.
• The dough will make about 36-40 cutout star cookies, thus making about 18-20 sandwich cookies.
• Cut out large star shapes with your cookie cutter, and place the about 2” apart on the cookie tray.
• Using the small star cookie cutter, cut out the centers of half of the unbaked cookies for the tops of the cookie .
• Bake for 9-10 minutes, or until the edges are just firm, and the centers of the cookies are just set 
• Allow to cool on the tray for a few minutes, then transfer to a cooling rack.
• While the cookies are cooling, mix strawberry jam, orange zest, and orange juice in a small saucepan. Cook on med-low heat for 3-4 minutes, until jam is warm and orange juice is completely mixed in. 
• Let the jam cool to room temperature.
• Spoon about 2 tsp of jam onto the centers of the bottom sandwich cookie, spreading the jam out from the centers a little bit. 
• Top with the top sandwich cookies (the ones with the small star cutout).
• Dust with powdered sugar, if desired.
• Store at room temperature or in the fridge 
• The cookie is extra rich and fudgy out of the fridge

Recipe: A Latte Food

"Hot Chocolate" Mousse

End your meal on Christmas eve with these festive cups of chocolate comfort.

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped

3 eggs, at room temperature, separated

125ml (1/2 cup) thickened cream

55g (1/4 cup) caster sugar

Icing sugar, to dust

Candy canes, to serve

• Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water
• Stir with a metal spoon until smooth.
• Set aside to cool slightly.
• Stir in the egg yolks.
• Use an electric beater to beat the cream in a bowl until firm peaks form.
• Use a metal spoon to fold half the cream into the chocolate mixture.
• Repeat with remaining cream.
• Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.
• Gradually add the sugar, beating until the mixture is thick and glossy.
• Fold the egg white mixture into the chocolate mixture.
• Spoon into four 250ml (1-cup) capacity serving cups.
• Cover and place in the fridge for 6 hours or until set.
• Dust with icing sugar and serve with candy canes.

Recipe: Taste.com

Baileys Chocolate Truffles

Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.

½ cup heavy cream
2 tablespoons Baileys Irish Cream (okay to substitute heavy cream)
1 tablespoon unsalted butter
Pinch salt
8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
Coatings:

Cocoa powder (natural or Dutch-processed)

confectioners' sugar mixed with an equal amount of cocoa powder

finely chopped nuts

unsweetened shredded coconut

• In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. 
• Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. 
• Watch that it doesn't boil over. 
• Add the chocolate and let sit for about 30 seconds to melt. 
• Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth.
• Refrigerate until completely firm, about 3 hours or overnight 
• Place your coating(s) on a plate. 
• Remove the chilled truffle mixture from the refrigerator. 
• If you've had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it's malleable enough to work with.
• Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. 
• Dust your fingertips with the cocoa powder or the confectioners' sugar/cocoa mixture. 
• Use your fingertips to shape into a rough ball. 
• Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. 
• If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners' sugar/cocoa mixture and lightly coat, then continue rolling. 
• You may need to wash your hands in cold water from time to time. 
• Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. 
• Remove from the refrigerator about 10 minutes before serving 
• keep in mind that they'll get too soft if left out at room temperature for too long
• The truffles will keep for a couple of weeks in the refrigerator. 
• They can also be frozen for up to two months.

 

Recipe: Once Upon a Chef

Chocolate Cranberry Biscotti

Perfect for dipping in coffee, latte, cappuccino, etc. They also make great gifts

1 ⅓ cup all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 Large eggs
¼ teaspoon vanilla extract
½ cup dried cranberries (or dried cherries)
chocolate for drizzling or dipping (milk, dark or white chocolate)

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl whisk together sugar and eggs until a light lemony color. 
• Add in dried cranberries.
• Mix in dry ingredients until a dough forms.
• Shape dough into two loaves approximately 12 inches by 2 inches. 
• Place on the baking sheet a few inches apart.
• Bake until loaves are just beginning to crack, about 30 minutes.
• Remove from oven and remove parchment paper and loaves to a cooling rack for 10 minutes. 
• Turn oven down to 325 degrees.
• Cut loaves with a serrated bread knife into ⅜ inch thick slices on the diagonal
• Place cut side up on the baking sheet.
• Bake for 10-15 minutes until crisp, turning each cookie over halfway through baking.
• Let cool completely. 
• Dip in or drizzle with chocolate as desired for decorating.

Recipe: That Recipe