Cookies & Cream Marshmallow Treats

Oreos make most sweet treats even better, especially when you add marshmallows and cut them into fun Christmas tree or heart shapes

4 tbsp butter
5 cups marshmallows large
14.3 ounces Oreos crushed (see note)
2 cups white chocolate chips
2 tbsp coconut oil
Sprinkles rainbow or holiday-themed

• Coat the inside of an 8-inch x 8-inch baking dish with nonstick cooking spray. Set aside.
• Melt the butter in a large pot over medium heat. 
• Once melted, add in the marshmallows, and stir constantly until completely melted and smooth.
• Pour in the crushed Oreos and stir until completely mixed. 
• Pour the cookie mixture into the prepared pan 
• Use your hands to press it into an even layer gently.
• Allow to cool for 5 minutes. 
• Press cookie cutters into the marshmallow mixture in any shape you like.
• DO NOT remove the shapes yet.
• Once the treats are cooled completely you can take the shapes out of the pan. 
• You may need to use a knife to cut any edges that are partially connected.
• Add white chocolate chips and coconut oil into a medium microwave-safe bowl. 
• Heat in 30-second intervals, stirring between each heating, until melted and smooth.
• Line a baking sheet with parchment paper. 
• Place a treat on a fork and dip it into the melted white chocolate until completely covered. 
• Allow the excess chocolate to drip off back into the bowl
• Place it onto the baking sheet.
• Top the treats with sprinkles while the chocolate is still wet. 
• Let them rest until the chocolate has set 

Recipe: Real Housemoms

Hot Chocolate Marshmallow Cookies

These cookies are out of this world good! Just the perfect chewy-gooeyness !

1/2 C unsalted sweet cream butter
1 1/2 C nestle semi-sweet chocolate
1 1/2 C flour
1/4 C hershey cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 C brown sugar
3 large eggs
1 1/2 tsp vanilla extract
12 large marshmallows cut in half

Chocolate icing 
2 C powdered sugar
4 tbsp unsalted sweet cream butter melted
1/4 C hershey cocoa powder
1/4 C hot water
1/2 tsp vanilla extract
container of christmas sprinkles

• In a double boiler, melt the butter and chocolate, stirring frequently. 
• Once melted, set aside to cool
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a standing mixer, beat the sugar, eggs and vanilla on low speed until combined.
• Add the cooled chocolate and mix until combined
• Gradually add in the flour ingredients and mix until combined and brownie like texture
• Scoop the dough into a bowl and cover with foil 
• Place into the fridge for 4 hours.
• Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
• Using a small ice cream scoop, scoop some batter into your hands and roll into a ball
• Place cookies about 2 inches apart
• Bake the cookies for about 10 minutes
• While cookies are baking, cut the marshmallows in half
• Once cookies are baked, place a marshmallow into the center of the cookies and lightly press down
• Place cookies back into the oven for another 2-3 minutes
• Place a wire rack over another cookie sheet to allow the icing to drip off
• Once cookies are done baking let cool for a few minutes before transferring to a wire rack while you make the icing
• Combine all ingredients into a large mixing bowl and mix until combined
• If the icing is still to thick, add about 3 tbsp of hot water to it to thin it out
• Using a spoon, spoon some icing onto the marshmallow on the cookie
• Repeat step number 3 onto a few more cookies
• Sprinkle a little bit of sprinkles onto the cookies
• Repeat the last two steps onto the remaining cookies. 
• Remember to only put icing onto a few cookies at a time because the icing will dry fast.
• Once all the cookies have icing and sprinkles 

Recipe: My Incredible Recipes

Brownie Christmas Trees

Easy to make, adorable to look at and delicious to eat. 

1 box of brownie mix any brand
2 eggs
1/2 C. vegetable oil
3 tbsp. water

Frosting 

2 C. powdered sugar
1/2 C. butter softened to room temperature
1 tsp. vanilla extract
2-3 tbsp. milk
green food coloring

holiday sprinkles
yellow stars
disposable piping bag
Wilton Star tip 1m
3 - round cookie/biscuit cutters in varying sizes

• Bake the Brownie mix as instructed and leave to cool
• Combine the powdered sugar, softened butter and vanilla extract.
• Add in 1 tablespoon of milk at a time, as needed until the frosting as reached your desired consistency.
• Attach the star tip to the piping bag and fill the bag with green frosting.
• Use the 3 varying cookie cutters to gently cut out the brownie circles.
• Gently squeeze the frosting out of the bag and onto the top of each brownie
• Starting with the biggest circle, stack three brownies on top of each other
• Top the last brownie with frosting to resemble to top of a Christmas tree.
• Add a star on top and holiday sprinkles.
• Repeat with the rest of the brownies.

Recipe: My Incredible Recipes

Slow Cooker Holiday Ham

Tender, juicy, slow cooked spiral ham with a sweet brown sugar - honey glaze, maraschino cherries and pineapple chunks. A great way to jazz up your shop bought ham

8 - 10 pound spiral ham
1 - 20 can pineapple chunks, in syrup or juice (juice reserved)
1 - small jar maraschino cherries (juice reserved)
2 - tablespoons yellow or Dijon mustard
1/4 - cup honey
1/2 - cup brown sugar

• Place the spiral ham in slow cooker lined with a cooking bag. 
• Separate the slices.
• in a small bowl add the syrup or juice from the pineapple, juice from the cherries, mustard, honey and brown sugar.
• Mix until well combined.
• Add the cherries and pineapple chunks over the ham (making sure to get some of them into the slices).
• Pour the glaze over the ham.
• Turn the slow cooker on LOW, and cook for 2 1/2 - 3 hours.
• Do not cook more than 3 hours or you will dry out the ham (if you have a larger ham allow 13 minutes per pound).
• Baste the ham occasionally with the glaze while cooking.
• Serve hot, topped with pineapple chunks and cherries (if desired).

Recipe: Mommys Kitchen

Christmas Morning Muffins

 Fruitcake in a muffin. Quick and easy to make and full of festive flavour

2 cups mixed dried fruits (can soak in rum or orange juice in advance)
1½ cups self raising flour
⅓ cup plus 1 tbsp milk
⅔ cup plus 1 tbsp white castor sugar or brown sugar
1 stick plus 1 tbsp butter
3 eggs
2 tablespoons of brandy or orange juice (optional)
1 teaspoon of orange zest
1 teaspoon of mixed spice or cinnamon powder

• Preheat oven to180
• In a bowl, sift in the self raising flour, spices, orange zest and castor sugar. 
• Add mixed fruits and stir until well combined. 
• Make a well in the centre.
• In another bowl, add melted butter, eggs, alcohol or orange juice and milk. stir until well mixed.
• Pour the liquid ingredients onto the dry ingredients, use a fork or spoon to stir until well mixed. 
• A bit lumpy is acceptable for muffins. 
• Over stirring or mixing will result in chewy muffins as gluten have developed.
• Fill up the muffin cup to at least 80% of the muffin cup
• Bake for 20-25 minutes or until a skewer inserted comes out clean. 

Recipe: Guai Shu Shu

Santa Hat Rice Krispie Treats

These treats are easy to make for the kids this Christmas using a traditional Rice Krispies Treat recipe and just adding a few decorations!

3 Tbsp butter, cut into chunks
10 oz + 12 mini marshmallow, with 12 reserved to top Santa's hats
Red gel food coloring
6 cups Rice Krispies
12 oz white melting chocolate
White sprinkles

• Line a 9 x 13 pan with wax or parchment paper. Set aside.
• In a large saucepan, melt butter over medium heat. 
• Stir in marshmallows, stirring frequently until melted. Remove from heat. 
• Stir in cereal and a few drops red gel food coloring, stirring until well combined. 
• Add more red food coloring if necessary to reach desired shade.
• Pour mixture into 9 x 13 pan. 
• Using wax or parchment paper, press mixture down evenly into pan. 
• Place in refrigerator to chill for 1 hour.
• Using a triangle cookie cutter, cut hats out of cooled treats, as close together as possible.
• Melt white chocolate in double broiler or in the microwave in 30 second increments, stirring occasionally until melted.
• Dip the bottom of each hat into the melted chocolate, forming the rim of Sant'a hat, and allowing the excess to drip back into the bowl.
• Place dipped hats on a sheet or parchment or wax paper
• Add sprinkles to the white rim of the hat. Allow to set.
• After the rims have set, reheat the chocolate for a few more seconds if necessary. 
• Dip the top of each hat and immediately add a mini marshmallow. 
• Allow to set before serving.

Recipe: Crayons and Cravings

Old Fashioned Brandy Butter

Brandy butter is a traditional side to holiday desserts like Christmas pudding and mince pies, and can be bought from the store in jars or homemade! It is usually served cold with hotter desserts and as an alternative to cream, custard, or ice cream. With just three ingredients its incredibly quick and eay to make and lasts up to eight weeks in the fridge

1 stick (4oz/115g) salted butter softened
2 cups (8oz/225g) powdered sugar sifted
4-5 tablespoons brandy

• Place the butter in a large baking bowl. 
• Beat with an electric hand whisk until light and creamy.
• Add the sugar and beat again until it's all incorporated.
• Add the brandy to taste and stir well. 
• If you add too much brandy and the mixture curdles, add more powdered sugar until the mixture binds back together
• Spoon the butter into a serving dish or jar, cover, and store in the fridge for up to 8 weeks. 

Recipe: Bigger Bolder Baking

The Blue House Mince Pies

Mince pies are the ultimate Christmas staple. The sweet, fruity mincemeat with all of those wonderful festive spices, encased in icing-covered crumbly, buttery pastry.. is festive food heaven. I make my own Mincemeat but shop bought is quite acceptable with a few additives. I also make my own sweet crust but shop bought pre rolled pastry works just as well...but tastes slightly different

Pie crust dough (enough for two crusts) or
Homemade using the following recipe:

2 1/2 cups / 350g plain flour
Pinch of salt
1 cup /225g butter, diced
tsp sugar
1 whole egg
Cold Water

1 jar of homemade mincemeat  (see recipe)
or: 1 jar of good quality shop bought mincemeat plus

1 apple, finely diced

1 orange, juice and zest

• Heat the oven to 400°F/200°C/Gas 6
• Place the flour, butter and salt into a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs
• Stir in sugar,
• Add the egg to the mixture and using a knife stir, 
• Add cold water a teaspoon at a time until the mixture binds together.
• Roll in cling film and chill in the fridge for at least 30 minutes
• Meanwhile add orange juice, zest and apple to shop bought mincemeat and stir well
• Choose a muffin or bun tin for the size of the pie you want.
• Dust a work surface lightly with a little flour 
• Roll out two-thirds of the pastry to 1/8"/3mm thick.
• Cut circles to line the cups of your tin.
• Fill the pastry lined tins 2/3 full with mincemeat.
• Roll out the remaining pastry to the same thickness 
• Cut smaller circles or stars to fit as lids, make a crumble topping or make a lattice with pastry scraps to be decorative.
• Lightly brush the tops with milk or an egg wash.
• Bake in the preheated oven for 20 mins or until golden brown.
• Remove from the oven and sprinkle with the icing sugar.

Recipe: The Blue House Christmas Kitchen