Hot Cocoa Cupcakes

Hot cocoa cupcakes that are not only cute but tasty and full of holiday flavors. 

1 1/2 cups all-purpose flour
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips

For The Whipped Cream
1 1/4 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Garnishes:
mini marshmallows
mini chocolate chips
crushed peppermints
18 mini candy canes

• Preheat oven to 350 degrees.  
• Line cupcake tins with 18 paper liners and set aside.
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. 
• Using a wire whisk, blend the dry ingredients thoroughly.
• Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. 
• Whisk until well incorporated and no lumps remain. 
• Stir in the chocolate chips. 
• Evenly divide the batter between the lined cupcakes tins.
• Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. 
• Allow to cool for 10 minutes; then place them on a rack to cool completely.
• In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. 
• With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. 
• Pipe or mound the sweetened whipped cream onto the cooled cupcakes. 
• Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. 
• Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa. 
• Serve immediately. 
• Cover and refrigerate any leftovers.

Recipe: Lick The Bowl Good

Chocolate Chip Shortbread

Chocolate Chip Shortbread cookies made with mini chocolate chips are a wonderful addition to your holiday baking. Soft and buttery these chocolate chip shortbread cookies are always a hit.

1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/2 cup mini semisweet chocolate chips

• In a stand mixer or with an electric hand mixer beat together the butter and sugar until light and fluffy.
• Beat in vanilla.
• Add in the flour and salt.
• Stir in the mini chocolate chips.
• Press dough into 9x9 baking pan (ungreased)
• Bake at 350F. for 15 -17 minutes until the edges are golden brown.
• Let pan cool.
• Slide a knife around the edges and turn cookie out onto a cutting board.
• Cut cookie into bars or triangles.

Recipe: Daily Appetite

Apple & Cherry Strudel

Nothing tops a festive feast like a homemade strudel - try this elegant version with apple and cherries. It can be made a few hours in advance and popped it in the oven to warm up just before serving

3 Golden Delicious apples, peeled, cored, thinly sliced
680g btl morello cherries, drained
100g (1/2 cup) caster sugar
2 tbs fresh lemon juice
2 tbs kirsch (optional)
1 tsp ground cinnamon
Melted butter, to grease
10 sheets filo pastry
60g butter, melted
100g pkt almond meal
Pure icing sugar, to dust
Whipped cream, to serve

• Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large bowl. 
• Set aside for 2 hours to macerate. Drain.
• Preheat oven to 180ºC. 
• Lightly brush a baking tray with butter. 
• Place the filo on a clean work surface. 
• Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). 
• Brush 1 filo sheet with melted butter. 
  
• Top with another filo sheet. Brush with melted butter. 
• Repeat with melted butter and remaining filo. 
• Sprinkle with the almond meal. 
• Place the filling along 1 long side, leaving a 6cm-wide border at each end. 
• Fold in the ends and roll up firmly to enclose. 
• Place, seam-side-down, on the prepared tray. 
• Brush with remaining butter.
• Bake for 25 minutes or until golden. 
• Dust with icing sugar. Serve with whipped cream.

Recipe : Taste.com

Sweet and Spicy Gingerbread

This Sweet and Spicy Gingerbread gets a bold flavor from some unconventional ingredients.If the smell of ginger, cinnamon, and molasses wafting through your home doesn’t put you in the Christmas spirit, I don’t think anything willIt’s incredible right out of the oven, but even better after a day or two once the flavors have mellowed and harmonized a bit. It is especially good served with a large dollop of fresh whipped cream. Makes 2 loaves one for now and one for gifting

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mustard
1 teaspoon freshly ground black pepper
12 tablespoons unsalted butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs
1 1/2 cups molasses
1 cup brewed strong coffee, cooled

• Preheat oven to 375 degrees.
• Grease and flour 2 9X5-inch loaf pans.
• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, ground mustard, and pepper.
• Stir to mix and set aside.
• Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
• One at a time, add eggs and beat well after each addition.
• With mixer running on medium-low speed, slowly add molasses.
• Add coffee and continue to beat on low speed until well blended.
• Gradually add flour mixture, mixing just until dry ingredients are moistened.
• Careful not to overmix.
• Pour batter into prepared pans and place in center of oven.
• Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean.
• Let cool 10-15 minutes before removing from pans.

Recipe: Spicy Southern Kitchen

• ▢3 1/2 cups all-purpose flour
  1 tablespoon baking powder
  ▢1/2 teaspoon baking soda
  ▢1/2 teaspoon salt
  ▢2 teaspoons ground cinnamon
  ▢1 teaspoon ground ginger
  ▢1 teaspoon ground cloves
  ▢1 teaspoon ground mustard
  ▢1 teaspoon freshly ground black pepper
  ▢12 tablespoons unsalted butter, softened
  ▢1 1/2 cups firmly packed brown sugar
  ▢3 large eggs
  ▢1 1/2 cups molasses
  
  
  
  
  
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  ▢1 cup brewed strong coffee, cooled
  
  Instructions
  Preheat oven to 375 degrees. Grease and flour 2 9X5-inch loaf pans.
  In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, ground mustard, and pepper. Stir to mix and set aside.
  Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. One at a time, add eggs and beat well after each addition.
  With mixer running on medium-low speed, slowly add molasses. Add coffee and continue to beat on low speed until well blended.
  Gradually add flour mixture, mixing just until dry ingredients are moistened. Careful not to overmix.
  Pour batter into prepared pans and place in center of oven. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Let cool 10-15 minutes before removing from pans.

Peppermint Bark Fudge

This peppermint bark fudge is a delicious chocolate and white chocolate two layer fudge made in the microwave, without a candy thermometer! It has the perfect light peppermint taste, and is topped with candy cane pieces. It's got the same great flavors of traditional peppermint bark, but in fudge form!

14 oz can sweetened condensed milk (divided)
12 oz semi sweet or dark chocolate chips
12 oz white chocolate chips
2 TBS butter (divided)
1/2 tsp peppermint extract
3 Tbsp crushed candy cane pieces

• Separate your sweetened condensed milk evenly into two medium sized microwave safe bowls.
• Add your chocolate chips to one of the bowls, and your milk chocolate chips to the other.
• Add 1 Tbsp of butter to each of the bowls.
• Microwave the chocolate bowl for about 30 seconds, then stir.
• Microwave for another 30 seconds and stir till fudge is totally smooth. (Microwave longer if needed)
• Pour the chocolate mixture into a 9x9in baking dish lined with foil or parchment paper
• Smooth the top with a rubber spatula.
• Microwave the white chocolate bowl for about 30 seconds, then stir.
• Microwave again for 30 seconds and stir till fudge is totally smooth.
• Stir the peppermint extract into the white chocolate mixture.
• Pour the white chocolate fudge over the chocolate fudge and spread around evenly.
• Sprinkle crushed candy cane pieces over the top of the fudge and press lightly into the top.
• Allow the fudge to set for several hours at room temperature till hard, or put the fudge in the fridge for about 1 hour for a quicker set.
• Slice and serve.
• Store any extras in an airtight container for 2-3 days.
• Peppermint pieces start to soften after too long

Recipe: Like Mother Like Daughter

Candy Cane Cheesecake Poke Cake

I love making Poke cakes...and hubby loves my Baileys Poke Cake. With a sweet cheesecake filling, this flavorful cake with the minty crunch of the candy canes is a spectacular way to celebrate the holidays. Top with grated white chocolate for a delicious finish

2 3.4 oz boxes instant cheesecake pudding mix
3 cup half and half or whole milk
1 8 oz block cream cheese, softened
8 medium size candy canes crushed and divided
1 8 oz container frozen whipped topping, thawed or 3 cup fresh whipped cream
3 tablespoon grated white chocolate

• Prepare the cake per the directions in a 13 x 9-inch cake pan. 
• Test the center for doneness with a toothpick.
• While the cake bakes, use a hand mixer to beat together both boxes of cheesecake pudding mix and half & half. 
• Beat for 2 minutes or until it begins to thicken.
• Add the cream cheese and beat until smooth. 
• By hand mix in the crushed candy canes reserving ¼ cup for garnishing. 
• Stir well until the mixture becomes a pale pink.
• When the cake is done, remove from the oven 
• Poke large holes all over the cake using the back of a wooden spoon or similar. 
• Spread the cheesecake filling over the cake gently pressing into the holes. 
• Cool completely.
• Frost the top with whipped topping
• Sprinkle with the remaining crushed candy canes and grated while chocolate.
• Store chilled.

Recipe: Melissa's Southern Style Kitchen

Gingerbread Hot Chocolate Cupcakes

These Gingerbread Hot Chocolate Cupcakes are just what you need to kick off the Christmas season!

1 (15.25 oz) box chocolate cake mix

3 eggs

½ C. melted butter

½ C. sour cream

¾ C. milk

Frosting:

1 C. unsalted butter, softened

3 C. powdered sugar (more if needed)

1 tsp. vanilla extract

1/3 C. gingerbread cookies, crushed in a blender

Gingerbread PEEPS®

• Preheat oven to 350 degrees and line pans with cupcake liners.
• Combine cake mix, eggs, melted butter, sour cream and milk until smooth.
• Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.
• Let cool.
• Gingerbread Frosting: Beat butter until smooth. 
• Add 2 cups powdered sugar, vanilla extract and finely crushed gingerbread cookies. 
• Slowly add in more powdered sugar until you reach your desired consistency. 
• If it gets too thick, add in 1 tablespoon of milk.
• Frost your cooled cupcakes and top with Gingerbread PEEPS!

NOTE: Crush cookies with a blender and then sift them so that you use the fine pieces. This way, you can pipe the frosting out with no clumps. If you don’t want to use cookies, you can add a little cinnamon and ginger to the frosting instead!

Recipe: Your Cup of Cake

Mary Berry's Special Mincemeat

Mincemeat is a British Christmas tradition used in festive recipes...especially pies. Despite its name it contains no meat.. just plump dried fruits and spices. This particular recipe uses butter instead of suet so its 100% vegetarian... although if you prefer you can still use the suet. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc. Make the mincemeat up to six months ahead and store in a cool place. It’s not necessary to freeze mincemeat as it stores so well.

175g currants
175g raisins
175g sultanas
175g dried cranberries
100g mixed peel
1 small cooking apple, peeled, cored and finely chopped
125g butter, cut into cubes
50g whole blanched almonds, roughly chopped
225g light muscovado sugar
½ tsp ground cinnamon
1 tsp mixed spice
finely grated rind and juice of 1 lemon
200ml brandy, rum or sherry

• Measure all of the ingredients except the alcohol into a large pan. 
• Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
• Allow the mixture to cool completely then stir in the brandy, rum or sherry.
• Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.

Makes 4 x 370g jars

Recipe: Mary Berry