Mini Snowman Pizzas

These easy peasy snowman pizzas are absolutely adorable, and snow delicious, too! Make and bake in twenty minutes or less. Great for holiday entertaining or just a fun night with the family.

1can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3/4cup alfredo sauce
1 1/2cups mozzarella cheese, shredded
2 baby carrots
2 black olives
1 slice purple onion
4 fresh rosemary sprigs

• Preheat oven to 350°F. 
• Line a baking sheet with parchment paper. Set aside.
• Open pizza crust dough. 
• Slice the can of dough in half, then slice each half twice more--one a little more than half of the dough (this will press into the large piece at the bottom of each snowman), and one a little more than half of what remains.
• Press the large piece of dough until flat, and about 4 inches in diameter. 
• Press the second piece into a second flat, until about 3 inches in diameter. 
• Press the smallest piece of dough into a third flat round, until about 2 inches in diameter. 
• Press each round of dough together at the seams to create a snowman shape. 
• Repeat to create a second snowman.
• Top with alfredo sauce and shredded mozzarella.
• Slice a baby carrot into three buttons and use the remaining carrot to cut a triangle nose.
• Place these on the snowmen, then add sliced olives for the eyes, and onion slices as the mouths.
• Bake pizzas for 15-20 minutes, or until the cheese begins to bubble and the edges of the crust turn light golden brown.
• Remove pizzas, allow to cool slightly before transferring to a serving platter. 
• Garnish with rosemary sprig scarves. Enjoy!

Recipe: Tablespoon

White Chocolate Peppermint Poke Cake

Bursting with peppermint flavor and is so delicious. It’s perfect for your holiday parties.

1 1/2 cups butter, softened
1 1/4 cups sugar
4 large egg whites
2 large eggs
3 teaspoons peppermint extract, divided
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 cups milk, divided
1 (4-ounce) bar white chocolate, melted
1 (3.4-ounce) box white chocolate instant pudding mix
1 (3.4-ounce) box cheesecake instant pudding mix
1 (16-ounce) container frozen whipped topping, thawed
12 peppermint candies, crushed

• Preheat oven to 350 degrees F. 
• Spray a 13X9-inch baking dish with baking spray with flour
• In a large mixing bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes,
• Beat in egg whites and eggs one at a time, stopping to scrape down the sides of the bowl a few times.
• Add 2 teaspoons peppermint extract.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add flour mixture to the butter mixture alternating with 1 1/2 cups milk. (The remaining milk is for making the pudding mix.) 
• Add flour in 3 additions and milk in 2 and beat just until combined after each addition.
• Stir in melted chocolate. 
• Spoon batter into prepared dish, spreading it evenly.
• If it starts getting too brown on top, cover with foil for the remainder of the baking time.
• Let cake cool 10 minutes. 
• Use the end of a wooden spoon to poke holes every 1/2-inch.
• In a large bowl, whisk together the 2 pudding mixes, remaining 3 1/2 cups milk, and 1 teaspoon peppermint extract until it starts to thicken and is smooth. 
• Don't let it thicken too much or it will not seep down into the cake.
• Slowly pour pudding mixture over cake and smooth it and ease it down into the holes with a spatula. Cover and refrigerate at least 4 hours or up to 3 days.
• Spread whipped topping over cake and sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen

Mini Eggnog Cheesecakes

Easy and luscious mini cheesecakes, flavored for the season. Served in individual portions making this a perfect party dessert.

1 C graham cracker crumbs roughly 6 full sheets store bought graham crackers
2 Tbsp unsalted butter melted
1/2 Tbsp granulated sugar
1/4 tsp nutmeg

Filling:

12 oz cream cheese room temperature
1/2 C granulated sugar
1/2 C eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 large egg

• Preheat oven to 350°F. 
• Lightly grease the cavities of a 12 cup mini cheesecake pan.
• In a food processor or large bowl, combine crust ingredients. 
• Divide evenly between prepared cheesecake cavities. 
• Firmly press down to create and even crust. 
• Bake for 5 minutes.
• Reduce oven temperature to 325°F.
• Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. 
• Add eggnog, flour, vanilla, nutmeg and salt. 
• Mix until well blended. 
• Add egg, mixing only until just combined. 
• Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. 
• Remove to a wire rack to cool for 1 hour. 
• Transfer to refrigerator to chill 4 hours or overnight.
• Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. 
• Store leftovers in the refrigerator.

Recipe: Baked By Rachel

Cherry Cream Cheese Crescent Ring

This Cherry Cream Cheese Crescent Ring is super simple and tastes amazing. If you are feeding a crowd breakfast or even dessert, this danish type ring is going to work perfectly. Since this ring uses store-bought crescent dough, it can be whipped up in no time at all.

2 cans Crescent Rolls
8 oz softened Cream Cheese
21 oz Cherry Pie Filling
1/2 cup Sugar
1 tsp Vanilla
1 cup Powdered Sugar
1 tbsp Milk

• Preheat oven to 350.
• Beat creamy cheese with sugar and vanilla until fluffy.
• Unroll crescent dough and separate.
• On a pizza pan place triangles overlapping with long pointed ends outward. 
• There should be about a 6" circle left in the middle of the pan.
• Spread cherries over the lapped dough area.
• Spread dollops of cream cheese mixture over the cherry filling.
• Fold pointed ends of crescents over the filling and pinch into lapped dough to seal.
• Bake for 18-20 minutes or until golden brown.
• Mix Powdered sugar and milk until smooth glaze forms.
• Drizzle glaze over ring

Recipe: Cincy Shopper

No Bake Santa Cookies

Simple to make cookies that come together in no time on the stovetop, so your oven is free for other goodies! Loaded with cocoa powder and chocolate, rolled oats, coconut, butter, and sugar, these no-bake cookies are a total treat for the family and Santa too!

1 1/2 cups granulated sugar
5 tablespoons cocoa powder
1/2 cup milk
1/2 cup butter softened
1 teaspoon vanilla
3 cups quick or rolled oats
1/2 teaspoon salt
1 cup coconut
1 cup milk chocolate chips
1 cup white chocolate chips

• Line two cookie sheets with parchment. 
• Set aside.
• In a medium size saucepan stir the granulated sugar, cocoa powder, and milk over medium-low heat until all the sugar dissolves. 
• Once the sugar is dissolved add the butter
• Keep stirring until the butter is melted and the mixture is smooth.
• Add the vanilla, oats and salt. 
• Stir until combined, then remove from the heat.
• Add the coconut, stir again. 
• Add the milk chocolate chips and the white chocolate chips. 
• Stir again. 
• Take a tablespoon or an ice cream scoop and drop the cookies onto the cookie sheets.
• They don't need to be uniform in size. .
• Allow to cool completely. 

Recipe: Real Housemoms

Eggnog Thumbprint Cookies

These sweet, rich cookies are perfect for enjoying and for gifting!

3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 1/2 teaspoons vanilla
2 cup all-purpose flour
1/4 teaspoon salt
Frosting:
1/2 cup unsalted butter, melted
2 cups powdered sugar
2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
Ground nutmeg, for garnish

• Preheat oven to 350 degrees F. 
• Line a baking sheet with or parchment paper.
• In a medium bowl, combine flour and salt; set aside.
• In a large bowl, beat together 3/4 cup butter and sugars until creamy. 
• Add egg and vanilla; mix to combine. 
• Add flour mixture and mix until just combined.
• Scoop tablespoonfuls of cookie dough, and roll into balls. 
• Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
• Bake for 12 minutes. 
• Remove from oven and cool completely.
• In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. 
• Transfer frosting to a piping bag. 
• Pipe a dollop of frosting into the indentation of each cookie. 
• Sprinkle with a little ground nutmeg to finish.

Recipe : White Lights on Wednesday

Blue Christmas Truffles

Made with white chocolate ganache and blue curacao for a warming, slightly citrusy, gorgeous holiday confection! A perfect gift for a Blue Christmas

2 cups white chocolate chips
2 tablespoons heavy cream
2 tablespoons blue curacao
1/2 cup sanding sugar

• Add the chocolate and the cream to a microwave-friendly bowl. 
• Heat in 30 second increments at half speed. 
• Stir well between each increment, until the mixture is creamy and smooth.
• Finally, add the blue curacao and stir into the chocolate.
• Cover and refrigerate for two hours to firm up.
• Once the 2 hours have passed, set up a baking sheet lined with parchment paper.
• Pour the sanding sugar into a shallow bowl.
• Measure out a slightly heaping teaspoon of the mixture. 
• Roll into balls and then roll in the sanding sugar until coated.
• Place on the parchment-lined baking tray. 
• Once all of the balls are rolled, place the baking tray in the fridge for an hour to set up.
• Keep refrigerated.

Recipe: Lord Byrons Kitchen

Cranberry Orange Pinwheels

 Made with fresh cranberries and the bright flavor of orange, these cranberry and orange pinwheels are the perfect cookie to take to a cookie exchange, mail to a friend or serve at your holiday party. 

1 cup fresh cranberries
1 cup pecans
1/4 cup light brown sugar, packed
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded orange peel
3 cups all-purpose flour

• Combine cranberries, pecans and brown sugar in a food processor. 
• Process until cranberries and nuts are very finely chopped; set aside
• In a large mixing bowl beat butter until light and creamy.
• Add granulated sugar, baking powder and salt.
• Beat until combined, scraping sides of bowl.
• Beat in eggs and orange peel.
• Add flour and beat until combined.
• Divide dough in half.
• Cover and chill dough 1 hour or until easy to handle.
• Roll half of the dough between two pieces of wax paper into a 10-inch square.
• Spread half of the filling over square, leaving a 1/2-inch border along the edges.
• Roll up dough.
• Pinch to seal.
• Wrap log in plastic warp.
• Repeat with remaining dough and filling.
• Chill about 4 hours or until firm.
• Preheat oven to 375 degrees.
• Using a sharp knife, cut rolls into 1/4-inch slices.
• Place slices 2-inch apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are firm and bottoms are light brown.
• Let stand for 1 minute on cookie sheet.
• Transfer to a wire rack and let cool.

Recipe: Lady Behind the Curtain