Oreo Truffle Ornaments

A cute way to combine cookies and cream cheese to create homemade Christmas tree ornaments not meant for hanging. This deliciously different way to make truffles that is so easy to make and is a fun craft for the holidays, Christmas parties, or for packaging as gifts.

3 cups Oreo cookies finely crushed
8 oz block of cream cheese softened to room temperature
1 teaspoon vanilla extract
1½ cups green melting wafers
1½ cups red melting wafers
2 tablespoons crisco or coconut oil
18-20 miniature Reese Cups
Christmas sprinkles
2-3 sticks licorice or red vine candy cut into ½ pieces

• Prepare a large cookie sheet with parchment paper and set aside.
• In a small mixing bowl cream together the crushed Oreos, cream cheese and vanilla extract until smooth.
• Using a 1 inch cookie scoop, scoop the cookie dough mixture and roll into 1 – 1-½ inch balls. 
• Use the palms of your hands to smooth and round each ball. 
• Do this until the mixture is completely used.
• Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
• About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate 
• Add one of the melting wafer colors to a large bowl.
• Place that bowl over a stovetop pot containing 3-4 inches of water. 
• Bring water to a boil, creating a double boiler.
• Stir the wafers frequently using a rubber spatula as the chocolate melts. 
• Add 1 tablespoon of the crisco or coconut oil
• Continue to stir until the chocolate is smooth, silky and fully melted.
• When done, remove from heat.
• Using two forks or dipping tools, dip each truffle ball in the melted chocolate, covering it completely. 
• Roll the ball, working it into the chocolate to cover it completely.
• Place each chocolate covered truffle on parchment paper and top immediately with an upside Reese’s Cup and Christmas sprinkles.
• Add a dollop of melted chocolate on the top of the Reese Cup 
• Place a piece or red vine candy or liquorice inside the chocolate, sticking up long-ways.
• Repeat this process for half of the truffles 
• Place the baking sheet back inside the refrigerator.
• While the truffles are chilling, prepare your next color of melting chocolate by creating another double boiler. 
• When the chocolate is done, repeat steps 8-10 with the uncovered truffled balls.
• Place inside the refrigerator and allow to cool for an additional 20 minutes before enjoying.

Recipe: Princess Pinky Girl

Christmas Potpourri

Christmas Potpourri is an easy way to create the scents of the season in your home or bottled up in a jar. This quick and simple recipe uses only 5 ingredients that simmer on the stovetop or in a Slow Cooker. If you are entertaining guests, it is always fun to make your home smell like the holidays before your they arrive! Start your simmer pot about 30 minutes before your guests arrive. And a plus... you can bottle it and give as a gift... winner!

1 cup cranberries
1 mandarin orange
2 rosemary sprigs
2 cinnamon sticks
1 teaspoon cloves
Pint sized jar
Ribbon or twine
Printable Gift tag

• Prepare the PotPorri:Place about a quarter cup of cranberries in the bottom of a pint-sized jar.
• Add the mandarin orange to the jar. 
• Top with remaining cranberries.
• Place the cinnamon sticks and the rosemary sprigs against the side of the jar. 
• Sprinkle cloves over the top.
• Attach the gift card with ribbon. 
• Store in the refrigerator until ready to gift.
• The ingredients will last 1-2 weeks if kept in the refrigerator and 3-5 days when kept at room temperature.
• To Use: Slice the orange. 
• Add the sliced orange to a large pot along with the remaining ingredients.
• Fill with several cups of water. 
• Turn your burner to high heat and bring the water to a boil
• Reduce to low heat and simmer.
• Check periodically, and add additional water, as needed.
• Once you have added the water and begun to heat the potpourri, it should be used within 72 hours and discarded after that.

Tag Pintable Download

Recipe: Princess Pinky Girl

Heavenly Hash Candy

 With just four ingredients, this candy recipe is easy and will make nice Christmas gifts.

1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

• Butter 13×9  dish.
• Spread marshmallows in an even layer in buttered dish.
• Place remaining ingredients in a medium saucepan over low heat.  
• Stir until melted.
• Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
• Chill overnight before cutting.  
• Store in refrigerator.

Recipe: Syrup and Biscuits

Nutella Hot Chocolate

This creamy Nutella Hot Chocolate is a delicious and warm drink for everyone to enjoy on a cold day.

1 1/4 cups milk
1/4 cup heavy cream
1/4 cup Nutella
2 Tablespoons marshmallow cream

• Stir together the milk, heavy cream, Nutella, and marshmallow cream in a saucepan.
• Heat over low-medium heat until melted and creamy. 
• Stir in Irish Cream, if desired.
• Pour into a large mug or two small mugs 
• Top with whipped cream, syrup, and peppermint bits.

Recipe: Inside Bru Crew Life

Five Minute Fudge Wreath

A super easy delicious fudge that makes a lovely gift

1 (12 ounce) bag semisweet chocolate morsels (12 ounces)
9 ounces peanut butter morsels (3/4 of a 12-ounce bag)
1 (14 ounce) can sweetened condensed milk *SAVE the empty can!
1 teaspoon vanilla extract
8 ounces chopped nuts of choice (optional)
Candied red and green cherries, for garnish (optional)

• Place a heavy pot on the stove and pre-heat it over low heat.
• Add chocolate and peanut butter morsels and milk 
• Stir until morsels are melted and milk is combined. 
• Save the empty condensed milk can.
• Stir in the vanilla and remove the fudge from heat.
• If adding nuts stir in immediately.
• Line round cake pan with plastic wrap and lightly coat with cooking spray.
• Cover the empty condensed milk can with plastic wrap and place in center of cake pan.
• Spoon fudge into pan around can, making sure to center the can if it drifts.
• The fudge will set up almost immediately.
• Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries.
• Sprinkle with red and/or green sprinkles as well.(optional)
• Chill covered in the refrigerator. 
• Remove the can from the center, remove fudge from pan, discard plastic wrap 
• Place on decorative plate, and cover.

Variations: Use mint or butterscotch morsels in place of peanut butter for other flavors.

Recipe: Tidy Mom

Peppermint Sugar Cookies

Full of holiday flavor, these soft sugar cookies will be a hit all season long.

6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons peppermint extract
1 1/2 cups sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon peppermint extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
crushed candy canes, for decoration

• Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. 
• Set aside.
• In a large bowl beat the butter and sugar until it is fluffy. 
• Add the eggs, one at a time, scraping down the sides of the bowl as needed.  
• Add the sour cream and the peppermint extract, mix well.  
• Gradually start adding the dry ingredients, beating just until combined.
• Divide the mixture in half and wrap each half in plastic wrap. 
• Refrigerate 2 hours, or overnight.
• Preheat the oven to 425ºF. 
• Line baking sheets with parchment paper or silicone mats.
• Lightly flour a workspace, then turn out one half of the dough onto the counter. 
• Roll the dough to a 1/4-inch thickness. 
• Dough will be a little bit sticky, so use flour as needed to avoid sticking.
• Use a 3-inch round cookie cutter to cut out circles 
• Transfer to prepared baking sheets. 
• Bake the cookies just until set, and still pale, about 7 minutes. 
• Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely.
• To make the frosting, beat the butter in a large bowl until soft and fluffy. 
• Add the peppermint extract. 
• Start adding in the powdered sugar, 1/2 cup at a time
• Beat until completely combined. 
• Add the salt and the cream and beat until light and fluffy.
• Frost each cookie and top with crushed candy canes.

Recipe: Taste and Tell

Christmas Cranberry Poke Cake

The beautiful holiday look of this cake is nothing compared to the taste. Despite the fancy appearance, there is nothing fussy or difficult about making it.

12 oz. fresh or frozen cranberries
1 cup freshly squeezed orange juice
1 cup + 2 Tablespoons sugar
¼ teaspoon cinnamon-optional
Dash of ginger and nutmeg-optional
2 Tablespoons corn starch dissolved in 2 ½ Tablespoons water

Cake:16.25 oz. box white cake mix (plus ingredients listed on the box)
1 Tablespoon red sprinkles
1 Tablespoon green sprinkles

Frosting:8 oz. cream cheese-softened
1 cup powdered sugar
1 ½ teaspoon vanilla extract
2 ½ cups whipped topping like Cool Whip ( or 1 ¼ cups heavy whipping cream)

Garnish:
3.5 oz white chocolate-finely chopped
1 Tablespoon coconut oil
1/3 cup dried cranberries

• Cranberry Sauce:In a large saucepan place frozen cranberries
• Sprinkle with sugar, and set aside for a few minutes. 
• Add freshly squeezed orange juice and stir well. 
• Add a dash of ginger and nutmeg and some ground cinnamon to your taste. optional
• Bring the mixture to a boil over medium-high heat, stirring frequently. 
• Simmer for about 8-10 minutes until the cranberries burst and soften completely and some of the liquid evaporate.
• Add a corn starch slurry, whisk in, and cook for a few more minutes to thicken. 
• It should have pudding-like consistency. 
• Set aside to cool slightly. 
• You can break the cranberries completely with a potato masher or pulse the sauce in a food processor. 
• But you can leave it with small chunks of cranberries if you prefer. 
• When the sauce is done, let it cool on the counter while you make the cake.
• Preheat the oven to 350 F. 
• Spray 9×13 inches dish with baking spray and set aside.
• Prepare the cake according to the instructions listed on the box.
• Stir the sprinkles gently into the cake batter 
• Pour it immediately into greased dish and bake. 
• Do not stir too much to avoid coloring the batter.
• When the cake is baked, cool it for just a few minutes 
• Using a handle of a wooden spoon poke the cake making the holes about an inch apart
• DO NOT poke it all the way to the bottom, just about 2/3 of the height. 
• Set aside for 15-20 minutes to cool.
• Then using a spoon or a jug fill the holes with cranberry sauce 
• Spread the remaining sauce on top. 
• Chill the cake in the fridge for at least 4 hours or preferably overnight.
• Frosting:Beat softened cream cheese until smooth and creamy
• Mix in powdered sugar and vanilla
• If using store-bought whipped topping fold 2 1/2 cups of topping into the cream cheese mixture. 
• If you are making homemade whipped cream, beat heavy cream until stiff peaks form. 
• Add it into the cream cheese mixture and mix to combine evenly. 
• Taste and add more powdered sugar if it is not sweet enough to your taste.
• Spread the frosting over the chilled cake.
• Sprinkle dried cranberries on top.
• Melt finely chopped white chocolate with coconut oil. 
• Transfer it in a ziplock bag and cut off the corner, drizzle over the cake. 
• Store the cake in the fridge.

Recipe: OMG Chocolate Desserts

Chocolate Peppermint Cheesecake Cake

 A delicious and impressive cake with two layers of chocolate cake around one layer of peppermint cheesecake. Frost the cake with peppermint buttercream! 

For the Chocolate Cake Layers:
1 3/4 cup flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup whole milk
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs

For the Cheesecake Layer:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 eggs
1/4 cup sour cream
1/3 cup heavy cream
1/2 tsp peppermint extract
1 bag (10oz) Andes Peppermint Crunch baking chips

For the Frosting:
1 cup unsalted butter, softened
5 cup powdered sugar
1/2 cup heavy cream
1 bag (10oz) Andes Peppermint Crunch baking chips

• Preheat oven 350
• In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, mix together cooled coffee and milk. Set aside.
• Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
• In mixer, beat butter and sugar for 5 minutes, until smooth. 
• Add eggs, one at a time. 
• Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.
• Pour cake batter evenly into the 2 prepared pans. 
• Bake for 25 minutes. Remove and cool on wire rack. 
• When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly!

For the Cheesecake Layer:

• Preheat oven to 325 degrees. 
• Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
• Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. 
• Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. 
• Meanwhile, boil a kettle of water to use later.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy. 
• Add in salt and eggs, one at a time, beating well after each addition. 
• Beat in sour cream, heavy cream and peppermint extract. 
• Fold in baking chips. 
• Pour into prepared 9inch springform pan. 
• Place pan in center of preheated roasting pan in the oven. 
• Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
• Bake cheesecake for 45 minutes. 
• Turn oven off and let cheesecake sit in oven for an additional 30 minutes. 
• Remove and cool completely on counter.
• When cooled, transfer entire springform pan into the freezer for several hours or overnight.
• Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting, 

• Beat butter for 3 minutes. 
• Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. 
• Add baking chips.
• To assemble the cake, lay one frozen layer of chocolate cake on cake plate. 
• Top with frozen cheesecake and second layer of chocolate cake. 
• Frost sides and top with a thin layer of frosting to apply a crumb coat. 
• Refrigerate 30 minutes to an hour. 
• Remove from refrigerator and frost remaining cake. 
• Keep the cake covered in the refrigerator until ready to eat. 
• Remove and allow to sit about 15 minutes before slicing. 

Recipe: Shugary Sweets