Pavlova Wreath

This amazing holiday pavlova wreath dessert is made with a meringue base, topped with whipped cream and then garnished with fresh berries, and a raspberry sauce.Not only is it gorgeous, it is absolutely delicious

▢6 egg whites
1/2 tsp cream of tartar
1 1/2 cups granulated sugar
1 1/2 tsp vanilla
1 pint heavy whipping cream whipped
1 cup raspberries
1 cup strawberries sliced in half
1/2 cup pomegranate seeds
raspberry sauce see recipe below
fresh mint springs

Raspberry Sauce
3/4 cup raspberries
1/3 cup granulated sugar
1 tsp lemon juice
6 Tbsp water

• Preheat oven to 300 degrees F.
• In a clean, dry mixer bowl, beat egg whites and cream of tartar until foamy.
• Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, egg whites will be glossy.
• Beat in vanilla
• Cover baking sheet with parchment paper and trace around an 11" dinner plate with a pencil to make wreath shape. 
• Turn parchment paper over so pencil is on the bottom side but you can still see it through the paper.
• Use an ice cream scoop to scoop meringue onto parchment placing scoops of meringue inside the wreath line. 
• Place a second row of scoops of meringue inside the first row.
• Use a knife or offset spatula to gently connect the scoops of meringue on the top.
• Place in oven and immediately lower the heat to 250 degrees F. 
• Bake for one hour. 
• The meringue should be dry to the touch and may have small cracks. 
• Turn off the oven and let the meringue sit in the oven for an hour or overnight.
• To make Raspberry Sauce: Add raspberries, sugar, lemon juice and water into a small sauce pan.
• Cook over medium heat, smashing berries with the back of a spoon.
• Bring to a boil and then simmer for five minutes.
• Pour mixture into a fine mesh strainer and strain juice into a bowl. 
• Throw away the seeds left in the strainer. 
• Refrigerate until cooled. It will thicken as it cools.
• Right before serving, top meringue with whipped cream and add berries.
• Drizzle over top of berries with raspberry sauce. 
• Garnish with fresh mint.

Recipe: Your Homebased Mom

Hot Chocolate on a Stick

Wrap these festive sticks in cellophane, tie with a ribbon and you’ve got yourself an instant gift to give the neighbors or your co-workers that they’ll love. Simply add these hot chocolate sticks to hot milk or water and allow them to melt before enjoying.

8oz Semi-Sweet Chocolate Chips
3 tbsp Cocoa
8 tbsp Confectioners Sugar
Piping Bag
Silicon Ice Cube or Baby Food Mold
Peppermint Candy (1-2 per hot chocolate stick)
Sticks

• Melt chocolate in microwave in 30 second increments, stirring in between, until completely melted. 
• Mix in cocoa and confectioners sugar. 
• Spoon mixture into a piping bag and squeeze into a silicon ice cube or baby food mold. 
• Place a stick in each compartment. 
• Place peppermint candy in a freezer bag and crush with a rolling pin, leaving big chunks. 
• Place candy chunks on top of the chocolate and around the stick. 
• Allow to harden overnight before removing from mold. 
• Enjoy in a hot cup of milk or water.

Recipe : See Vanessa Craft

Lemon Meringue Pie Fudge

 It's fudge with a crust!! Easy, fast, no cook - this is the perfect lemon fudge recipe. 

1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies)
3 tablespoons butter, melted 
4 cups white chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure lemon extract
Optional: for more punch of lemon, add about 1/2-1 teaspoon lemon zest
2-3 drops yellow food coloring, if desired
3/4 cup marshmallow fluff

• Cover a 8x8 or 9x9 pan with foil and spray with cooking spray.
• Mix cookie crumbs and butter 
• Press into pan
• Bake at 350 degrees for 15 minutes. 
• Let cool while you prepare filling.
• Place one cup of white chocolate chips in a small bowl. 
• Set aside.
• Place remaining 3 cups of white chocolate chips in a medium saucepan. 
• Add the sweetened condensed milk 
• Heat over medium-low heat, stirring, until melted.
• Meanwhile place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
• Once the chips and  condensed milk in the pan have melted, remove from heat and stir in lemon extract, zest (if using), and food coloring. 
• Pour over crust.
• Working quickly, stir fluff into the white chocolate chips you melted in the microwave. 
• The chocolate will seize a little, but that’s okay. 
• If needed, microwave an additional 15 seconds to help the mixture stir together. 
• Drop chunks of the fluff mixture on top of the lemon fudge 
• Use a knife or offset spatula to swirl into the top. 
• Cool on counter for about 10-15 minutes and then chill until set. 
• Slice and serve.

Recipe: Crazy for Crust

Eggnog Log Cookies

Delicious and an ideal Christmas gift from your kitchen.

1 cup butter, softened

3/4 cup sugar

1 1/4 tsp. ground nutmeg

1 egg

2 tsp. vanilla

3 cups flour

FROSTING:

1/4 cup butter, softened 3 cups confectioners sugar, divided

1 tsp. vanilla

2 Tblsp. light cream (or use evaporated milk)

Ground nutmeg (freshly ground is wonderful!)

• Cream butter and sugar in a large mixer bowl. 
• Add nutmeg, sugar, and vanilla; mix thoroughly. 
• Stir in flour to mix well. 
• If necessary, chill dough for easier handling. 
• Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
• Place logs 2 inches apart on ungreased baking sheets. 
• Bake at 350º for 15 minutes or until lightly browned. 
• Remove to wire racks and cool completely.
• For frosting, cream butter until light and fluffy. 
• Add 2 cups of the confectioners sugar and the vanilla; mix well. 
• Beat in cream and remaining sugar. 
• Frost cookies. 
• With the tines of a small fork, make lines down the frosting to simulate bark. 
• Sprinkle with nutmeg. 

Recipe: Across My Kitchen Table

Baked Brie and Bread Wreath

A beautiful show-stopping appetizer/centerpiece that definitely should be present at all of your gatherings this holiday season!

1 1/2 cups milk
1/2 cup 1 stick unsalted butter
1/2 cup granulated sugar
2 1/4 teaspoons 1 package active dry yeast
1/2 cup warm water
3 large eggs lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
1 large egg whisked with splash of water
1 8-ounce wheel of brie
2 tablespoons fresh rosemary chopped
1 tablespoon coarse salt
1 cup fresh parsley leaves finely chopped
1 sprig of thyme finely chopped
2 sprigs of fresh oregano finely chopped
1/3 cup olive oil
2 tablespoons red wine vinegar
pinch fo salt and pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoon pomegranate seeds
1/4 cup fresh rosemary sprigs

• In a small saucepan, heat up the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from the stove 
• Add the butter and all but 1 teaspoon of the sugar
• Stir until the butter has melted and the sugar has dissolved.
• Meanwhile combine the warm water, reserved teaspoon of sugar and the yeast. 
• Allow to sit until the mixture has foamed, about 10 minutes. 
• If the mixture doesn't foam up, toss and start again.
• In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt and half of the flour. 
• Combine on low until it is smooth, about 5 minutes. 
• Add the remaining flour, 1/2 cup at a time, mixing until the mixture comes together and forms a smooth ball that comes off the sides of the bowl. 
• Knead on high for about 7 minutes until smooth and elastic. 
• Place in a well-oiled bowl and let the dough rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.
• Once doubled, punch the dough down to release the air and transfer to a work surface. 
• Cut into 46 or so even pieces (about the size of a golfball) 
• Keep covered with a damp kitchen towel. 
• Working with one piece at time, roll into a tight smooth ball by rolling the dough with the palms of your hands on the work surface.
• Place the wheel of brie in the center of a large round flat baking pan eg pizza pan.
• In a small bowl combine the parsley, thyme, oregano, olive oil, vinegar, salt, pepper and red pepper flakes. 
• Start lining up the roll dough balls around the brie in a single layer (in 2 rows), as snug as possible. 
• Cover loosely with plastic wrap and a damp kitchen towel 
• Let rest in warm spot for at least 45 minutes to 1 hour. 
• Brush the bread with egg wash and then sprinkle with chopped rosemary and coarse salt. 
• Spoon half of the parsley oil mixture on top of the brie. 
• The remaining rolls that didn't fit on the wreath pan, can be placed in a round cake pan and baked separately.
• Bake in a preheated 375 degree F oven until golden brown and puffed up, about 20 to 25 minutes. Remove from the oven and let cool slightly. 
• Garnish with the pomegranate seeds and rosemary sprigs. 
• Pour the remaining herbed oil mixture over the brie. 
• Serve warm and enjoy!

Recipe: The Candid Appetite

Candy Cane White Chocolate Mini Cheesecakes

Simple to make with vanilla wafers, cream cheese, eggs, sugar, and muffin cup liners.The perfect bite size dessert!

18 vanilla wafer cookies
3 (8 ounce) cream cheese, softened
1 (8 ounce) neufchâtel cream cheese, softened
3/4 cup sugar
3 eggs, room temperature
1 teaspoon vanilla
1 1/4 cup white chocolate chips, divided
1 1/4 cup crushed mini candy canes, divided
18 foil muffin liners (2 x 1 1/2 inch cupcake liner)

• Preheat oven to 350 degrees.
• Place foil liners in 2 muffin pans.
• Place 1 vanilla wafer in the bottom of each cup.
• Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
• Don't over beat.
• Gently stir in 3/4 cup chocolate chips and 3/4 candy cane pieces.
• Fill each cup 3/4 of the way full.
• Bake 20-25 minutes or until almost set.
• Remove from oven; let cool 5 minutes on rack and then remove from pan.
• Once cool cover and refrigerate for 3 hours.
• Crush candy canes: remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.
• Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
• Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.

Recipe: Cooking with Ruthie

Eggnog Cranberry Muffins

What can I say...two of my favourite Christmas ingredients in a deliciously easy recipe.

2 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 cup granulated white sugar
2 large eggs
3/4 cup eggnog
1/3 cup melted butter
1 teaspoon almond extract or Eggnog extract
1 cup coarsely chopped frozen cranberries
2 Tablespoons granulated white sugar

Topping:
1/2 cup granulated white sugar
1/2 cup all-purpose flour
1/4 cup butter, slightly softened
1/2 cup chopped pecans, optional

• Preheat oven to 400°F. Spray 14 to 16 muffin cups with nonstick spray.
• In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. 
• Mix in dry ingredients just until combined. 
• Toss cranberries with 2 Tablespoons sugar and then stir into batter.
• Prepare streusel topping: 
• Combine topping ingredients using a pastry cutter (or two knives) until crumbly.
• Fill prepared muffin cups two-thirds full. 
• Top with streusel topping. 
• Bake 18 to 22 minutes, or until muffins test done with a toothpick inserted in the center coming out clean

Recipe: Recipe Girl

Peppermint Punch

This Peppermint Punch takes only a couple of ingredients to have a festive drink for the holidays! And you can make it with or without alcohol.

4-5 large scoops Peppermint Ice Cream, more if you want it thick
2 cups EggNog
Club Soda
Red Food Coloring, (if ice cream is white)
Crushed Peppermint or Peppermint Sticks for garnish, optional
Whip Cream, optional

• Add ice cream, eggnog and a few drops of food coloring if needed to blender
• Blender on low until smooth
• Pour into glasses until 3/4 full
• Top off with Club Soda, be sure to leave enough room for whip cream if you are adding it
• Add whip cream, peppermint stick and crushed peppermint, if desired
• Drink immediately

Recipe: Hoosier Homemade