Peppermint Layered Pudding

This no bake layered pudding dessert recipe is so simple to create! It has a bold peppermint layer, a creamy white chocolate layer, and a fluffy white topping! So impressive.. no one has to know how easy this dessert was

1 package Oreo cookies
1/2 stick of butter, melted
1 8 oz block of cream cheese, softened
1 cup powdered sugar
1 1/2 teaspoons peppermint extract, divided
3-4 drops of red food coloring.
16 oz Cool Whip topping
2 3.4 oz boxes of white chocolate pudding
2 1/3 cups of milk
1 10 oz bag of Hershey Candy Cane Kisses, chopped

• Process Oreos in a food processor until you have fine crumbs. 
• Toss crumbs with melted butter and spread into a 9 x 13 in pan or baking dish. 
• Place dish in the freezer while you prepare the other layers.
• In a bowl, beat together the cream cheese and the powdered sugar until creamy. 
• Stir in 1 teaspoon of peppermint extract. 
• Stir in food colouring. 
• Fold in 1 cup of the 1/3 of the whipped topping and 1 cup of the chopped candy. 
• Spread cream cheese layer over the crust. Set aside.
• Beat together the pudding mixes and the milk using a whisk attachment. 
• Continue to whisk until mixture is thickened. 
• Fold in another 1/3 of the whipped topping. 
• Carefully spread pudding over cream cheese layer
• Combine remaining whipped topping and 1/2 teaspoon of peppermint extract. 
• Spread this layer over the pudding. 
• Top with remaining chopped chocolate.
• Refrigerate until ready to serve.

Recipe: Lemons For Lulu

Eggnog Cheesecake Truffles

The insides may be the same, but  different candy coatings give these Truffles different flavors.  The eggnog candy melt makes it more sweet, while the gingerbread candy melt makes it more spicy.  Each are equally delicious. Perfect for gifts and bake sales

2 cups crushed graham crackers
1 package (8 oz.) cream cheese
1/2 cup vanilla eggnog
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 1/2 teaspoons rum (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white chocolate chips

For the coating
1 cup Wilton's Eggnog candy melt wafers
1 cup Wilton's Gingerbread candy melt wafers
2-4 tablespoons vegetable shortening

holiday sprinkles for the topping

• In a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices 
• Mix on low until completely blended.
• Place white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. 
• Bring water to a gentle boil and stir chocolate until all melted. 
• Add melted chocolate to the cream cheese mixer and mix on low until all incorporated. 
• Mixture will be slightly soft.
• Place mixture in the fridge for at least one hour to firm up.
• Remove from fridge and roll one tablespoon mixture into balls. 
• Place balls in airtight container lined with wax paper. 
• Place the container in the freezer for at least one hour to set.
• After the balls are set, melt the candy wafers (one flavor at a time) in the microwave as per directions on package (30 second intervals , stirring in between). 
• If melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.
• Remove cream cheese balls from the freezer.
• With a fork dip the balls into candy coating mixture until all covered. 
• Once covered, remove and softly tap until excess candy melt falls off. 
• Then place pops on wax paper.
• Carefully add the sprinkles to the top of the balls before the candy melt hardens.
• When candy melt does harden, scrape off any excess candy melt on the bottom of the ball and place in mini cupcake wrapper.
• Keep truffles refrigerated.

Recipe: The Sweet Chick

Chocolate Peppermint Shortbread Cookies

These Chocolate Peppermint Shortbread Cookies are a super festive and delicious Christmas treat! They’re perfect for your holiday cookie plate!

3/4 cup powdered sugar 
1 cup butter 
2 tsp vanilla extract (or peppermint extract) 
1 3/4 cups flour 
1/2 cup cocoa (I use Hershey's Special Dark Cocoa)
6 oz chocolate (I used chocolate candiquick) 
Peppermint Baking Chips

• Cream butter and sugar together until light and fluffy, about 3-4 minutes. 
• Add vanilla and mix until smooth.
• Add flour and cocoa and mix until combined. Dough will be very thick. 
• Place dough on parchment paper and shape into a log. 
• Roll dough up into parchment paper and refrigerate for about an hour. 
• Preheat oven to 350 degrees and prepare a cookie sheet by lining it with parchment paper or a non stick baking mat. 
• Slice dough into about 24 cookies that are about 1/4 inch thick. 
• Bake cookies for 9-11 minutes. 
• Allow cookies to cool completely on a cooling rack. 
• Melt chocolate in a bowl.
• Pour chocolate into a piping bag with a small round tip (or into a ziplock bag with a corner cut off) Drizzle chocolate over cookies. 
• Sprinkle peppermint baking chips onto chocolate as you go - chocolate dries quickly

Recipe: Life, Love and Sugar

Sausage Cranberry Brie Bites

Sausage, Cranberry, Brie Bites are a fun, festive, and delicious starter to any meal. Rolled up in puff pastry, this appetizer has just right amount of savory from Ground Italian Sausage, sweet cranberry sauce, and a salty creaminess from brie. This finger food will make your holiday or any gatherings even better!

1 sheet frozen puff pastry
8 ounces Ground Italian Sausage, you can use Mild, Hot or Sweet
2 cloves garlic minced
1 tablespoon freshly chopped sage *plus additional see below
2 teaspoons freshly chopped rosemary
1 egg
1 tablespoon water
½ cup jellied cranberry sauce
4 ounces brie rind removed and sliced thin
1 teaspoon freshly chopped sage for garnish before baking

• Thaw the pastry sheet for 40 minutes or as directed on the box.
• Preheat the oven to 400°F.
• Line two baking sheets with a sheet of parchment.
• In a medium skillet over medium heat, cook sausage with the garlic until brown, breaking it up as it cooks. 
• Add the rosemary and sage, and cook for an additional three minutes, stirring occasionally. 
• Drain fat.
• In a small bowl, whisk the egg and the water together to make an egg wash. 
• Place the thawed pastry dough onto a lightly floured work surface
• Brush it with the egg wash, going out to all four edges.
• Spread the cranberry sauce evenly over the dough.
• Place the cooked sausage over the cranberry sauce.
• Evenly space the slices of brie on top of the sausage.
• Beginning at an end of the dough where you're looking at the brie slices horizontally (as opposed to vertically), slowly and carefully roll it up to resemble a jelly roll.
• Using a sharp knife, slice the roll into 14 slices, each about ¾ - 1 inch in thickness. 
• Transfer to prepared baking sheets.
• Brush the tops and sides with egg wash
• Sprinkle with remaining sage, and bake for 15 minutes.

Recipe: 365 Days of Baking

Striped Chocolate Popcorn

So simple. So pretty. And just the right combination of salty and sweet. Ideal for bake sales, parties or gifts - and snacking on while watching your favourite Christmas movie. Next time I make it I may even throw in a few mini marshmallows

12 cups popped popcorn
2 cups miniature pretzels
1 cup Pecan Halves, toasted
1/4 cup butter, melted
4 ounces white candy coating, coarsely chopped
2 ounces milk chocolate candy coating, coarsely chopped

• In a large bowl, combine the popcorn, pretzels and pecans. 
• Drizzle with butter and toss; set aside.
• In a microwave, melt white candy coating at 70% power for 1 minute; stir. 
• Microwave at additional 10- to 20-second intervals, stirring until smooth. 
• Drizzle over popcorn mixture; toss to coat.
• Spread on foil-lined baking sheets.
• In a microwave, melt milk chocolate coating; stir until smooth. 
• Drizzle over popcorn mixture. 
• Let stand in a cool place until chocolate is set. 
• Store in an airtight container. 

Recipe : Taste of Home

White Chocolate, Pistachio & Cranberry Fudge

Not too sweet, just creamy and delicious with a little crunch from the pistachios and slightly tart from the cranberries. Ideal for a Christmas Gift

28 ounces (800 grams) sweetened condensed milk
32 ounces (907) baking white chocolate chips
1 teaspoon vanilla extract
4 ounces (113 grams) dried cranberries
4 ounces shelled (113 grams) pistachios, unsalted

• Cut 2 pieces of parchment paper measuring 15 x 8 inches.
• Place into an 8 x 8 inch square baking dish in a 'cross' shape to help remove the fudge from the pan.
• To a saucepan add the condensed milk over medium low heat and bring to a very low simmer
• Cook for 5 minutes.
• Turn off the heat and allow to cool a little. 
• Add the white chocolate in small batches while stirring to slowly incorporate. 
• Continue to stir until the chocolate has melted. 
• Add the vanilla extract, cranberries and pistachios, stir to mix well. 
• Pour the mix into the prepared pan and smooth the top.
• Refrigerate for at least 2 hours until set.
• Once set, cut into 2 x 2 inch squares. 
• If it is too hard to cut, leave at a room temperature for 30 minutes.

Recipe: Culinary Ginger

Peppermint-Chocolate Sugar Cookies

Incredibly easy to make - and delicious to boot! This is a great cookie to bring to a holiday party

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
1/4-1/2 teaspoon peppermint extract
1 large egg
1/2 cup mini semisweet chocolate chips
1 cup confectioners' sugar, sifted
3-5 tablespoons heavy cream
12 round peppermint candies, crushed, for decorating

• Preheat oven to 350 degrees
• Combine flour, baking powder, and salt. 
• In a large bowl beat butter, granulated sugar and peppermint extract until pale and fluffy
• Beat in egg, then flour mixture 
• Stir in chocolate chips.
• Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. 
• Bake about 12 minutes until edges are lightly golden, rotating sheets halfway through. 
• Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks 
• Cool completely.
• Stir together confectioners' sugar and enough cream to make a spreadable glaze 
• For a strong mint flavor, stir in up to 1/4 teaspoon extract. 
• Spread a thin layer of glaze on top of each cookie and sprinkle with candies. 
• Let dry completely on racks.

Recipe : Martha Stewart

Cinnamon Christmas Bread

This beautiful braided Cinnamon Christmas Bread uses frozen bread rolls and is filled with brown sugar, cinnamon, raisins and pecans. A perfect for a last minute gift idea for family, friends, neighbors and co-workers.

15 frozen yeast dinner rolls, thawed but still cold
1/4 cup butter
½ cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon flour
1/2 cup golden raisins, softened
1/2 cup pecans, chopped
Holiday sprinkles
Vanilla Glaze1 1/2 cup powdered sugar
2 tablespoon milk

• Place rolls at room temperature until the rolls are thawed but still cold.
• Spray counter lightly with non stick baking spray.
• Combine rolls into a ball and roll into a 12 x 16 rectangle.
• Add the raisins to a bowl and add very hot water over the raisins.
• Let the raisins soak until plump, Drain and set aside.
• In a medium size bowl combine the butter, brown sugar and cinnamon and set aside.
• Down the center of the dough evenly spread the cinnamon mixture.
• Add the raisins and pecans.
• Using a pizza cutter, cut about 12 slices on each side of the filling mixture.
• Starting at the top of the dough, criss-cross the pieces over each other.
• Place the dough braid on a lightly greased baking sheet or on a sheet or use parchment paper
• Let rise until double in size (about 45 min to 1 hour).
• Bake in preheated 375 degree oven for 15 - 20 minutes or until golden brown.
• To make the glaze combine the milk and the powdered sugar in a small bowl
• Mix until you have a pourable glaze.
• Drizzle the warm cinnamon raisin bread with vanilla glaze and add holiday sprinkles.
• Place the Christmas bread onto a tray or piece of sturdy cardboard covered with foil.
• Wrap in plastic wrap and add a festive holiday bow and gift tag.

Alternate filling...
4 ounces cream cheese mixed with 2 tablespoons powdered sugar can be substituted for the cinnamon filling.
Sprinkle ½ cup dried cranberries or dried cherries and ¼ cup white chocolate chips over the cream cheese filling.

Recipe: Mommys Kitchen