Candy Cane Snowman

A cute and easy way to spend time with the kids and have an activity and a snack at the end all at one time. 

30 Big Kraft Jet-Puffed Marshmallows
10 Candy Canes
10 Hershey Kisses (unwrapped)
Pull and Peel Twizzlers (10 strands)
30 red mini M&Ms
10 Reese’s Pieces Minis
White Icing (to act as glue)
Black Gel Icing
Clean Screwdriver (honestly it works!)

• Break the top part off the candy canes so that you are left with a straight stick. 
• Take 3 marshmallows 
• Push the candy cane through each to stack them on top of each other to make the snowman body. 
• To prevent the candy cane from squishing the marshmallows, heat up a phillips screwdriver under hot water and poke a hole through each marshmallow first. 
• Take one long rope of the Twizzlers
• Wrap between the middle and top marshmallow to create a scarf.
• Dab just a bit of icing on a Hershey Kiss and put on the top of the top marshmallow as a hat.
• Dab a tiny bit of icing on three red mini M&Ms
• Put them on the front of the marshmallows like buttons.
• Cut one Reese’s Pieces Mini (orange) in half 
• With a dab of icing attach it to the top marshmallow as a nose.
• Dab two eyes with the black gel icing.
• If you are super creative, use pretzel sticks as arms 

Recipe: Baby Gizmo

Peppermint White Chocolate Hot Cocoa

When colder temperatures start creeping through your bones.. hot chocolate is a great drink to have in your hands while curled up in front of your fire place. And you wouldnt believe how many recipes there are out there. So lets start the year with this one. It’s a delicious hot cocoa that’s made with peppermint kisses and white chocolate! Use any milk you like... but dont add sugar. Its smooth and creamy with just the right amout of sweetness

2 cups of whole milk (or 2%)

1 cup of white chocolate chips

1 cup of Peppermint Hershey's kisses

Whipped cream (optional)

• In a small sauce pan, add the chocolate chips and kisses, on medium heat.
• When it starts to melt, slowly add the the milk while stirring.
• Cook (on medium), stirring slowly and constantly, until all the chocolate is melted and smooth (about 7-10 minutes).

Recipe: Will Cook for Smiles

Rum Frosted Eggnog Bread

Packed with holiday flavors – eggnog, nutmeg, vanilla, and rum – this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

2 eggs, beaten
1½ cup Silk Holiday Nog
2 teaspoons rum or rum flavored extract
1 teaspoon vanilla
1 cup white sugar
¼ cup vegetable oil
¼ cup butter, softened
2 cups all-purpose flour
1 (1.5-ounce) package instant vanilla pudding
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg

For the frosting:
3 tablespoons butter, softened
1½ cups powdered sugar
2 teaspoons rum or rum flavored extract
2 tablespoons Silk Holiday nog
sprinkles (optional)

• Preheat oven to 350 degrees F. 
• Spray the bottom of a 9x5 inch bread pan and set aside.
• In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
• In a medium bowl, sift together flour, pudding mix, baking powder, salt and nutmeg. 
• Add to the eggnog mixture and stir just enough to combine. 
• Pour the batter into your prepared bread pan.
• Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. 
• Allow to cool for 10 minutes in the pan, then remove to wire rack to cool completely.
• To make the frosting: Cream together the butter, powdered sugar, rum and eggnog until smooth and your desired consistency is reached. 
• If the frosting is too thick, add eggnog a tablespoon at a time, to thin. 
• Top with sprinkles if desired.

Recipe: Kitchen Meets Girl

Candy Cane Oreo Cookie Bars

Rich chocolate Candy Cane Oreo Cookie Bars are topped with a white chocolate fudge and crushed peppermints. Perfect for Christmas!

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
15 Oreos, crushed
1 ½ cup red and green M&M's (or chocolate chips)

For the Topping:

1 can (14 ounce) sweetened condensed milk
2 Tablespoons unsalted butter
12 ounce Ghirardelli white chocolate wafers
12 peppermint candy canes, crushed

• Beat butter and sugars until creamy, using a mixer. 
• Add in salt, eggs and vanilla. 
• Slowly add flour, baking soda and cocoa, until combined completely. 
• Fold in crushed Oreos and M&M's (batter will be thick).
• Press into a parchment paper lined 15x10x1 baking sheet. 
• Bake in a 375 degree oven for 15- 20 minutes, until soft in center and cooked on outside (adjust according to own oven). 
• Remove from oven (will set while cooling).
• While baking, heat condensed milk and butter in a small saucepan on medium heat. 
• Stirring constantly with a whisk, add white chocolate to warm milk mixture. 
• Remove from heat and stir until smooth (about 2 minutes).
• Pour over cooked cookie bars and sprinkle immediately with crushed candy canes. 
• Allow to set (about 30 minutes). 
• Cut and enjoy!

Recipe: Shugary Sweets

Viennese Whirl Mince Pies

Viennese whirl mince pies are a delicious twist on the classic recipe, with a buttery, crumbly Viennese swirl topping instead of the traditional pastry lid. Once you’ve tried them, you won’t look back!

200g plain flour
50g ground almonds
1/4 teaspoon fine salt
finely grated zest of one orange
100g very cold butter, diced
25g cold full fat cream cheese
one egg yolk
about 400g mincemeat

Topping

150g soft butter
150g plain flour
2 tablespoons cornflour
50g icing sugar

• Place the flour, ground almonds, salt and orange zest in a large bowl
• Stir lightly to mix.
• Add the cold diced butter and using your fingertips, rub the butter into the dry ingredients, lifting them above the bowl as you do so. 
• Stop when the mixture resembles breadcrumbs.
• Add the cream cheese and egg yolk
• Mix until you have a smooth, pliable dough 
• Wrap the dough in cling film and chill the dough for at least 30 minutes.
• Roll the dough out on a lightly floured work surface to about the thickness of a one pound coin. 
• Using an 8cm round fluted cutter, cut out rounds and use to line a 12 hole mince pie tin 
• Fill the pastry cases with one teaspoon of mincemeat each. 
• To make the Viennese topping, beat together the butter, plain flour, cornflour and icing sugar to a smooth but fairly stiff mixture. 
• Place this mixture in a piping bag fitted with a 2cm star nozzle. 
• Pipe a neat swirl on top of each pie.
• Chill the mince pies for 15-20 minutes. 
• Preheat the oven to 180C/160Fan/350F/gas mark 4. 
• Bake the pies for about 20 minutes or until light golden brown. 
• Leave to cool in the tin for about 10 minutes before gently removing and transferring to a wire cooling rack. 
• Serve warm dusted with a little icing sugar, if desired.

Recipe: Something Sweet Something Savoury

Cranberry White Chocolate Cheesecake

Nothing says Christmas like a beautifully crafted cheesecake. And this cranberry and white chocolate cheesecake is no exception. It’s a creamy, delicious dessert with bright and beautiful flavors that are quintessentially Christmassy. The tang of cranberries complements the sweet white chocolate making the cheesecake rich and light.

1 3/4 cups finely crushed chocolate Oreo cookies (without the cream)
4 tablespoons, plus 1 teaspoon salted butter, melted

Filling:

2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
pinch of salt
2 teaspoons vanilla
4 large eggs, room temperature
2/3 cup sour cream, room temperature
2/3 cup heavy whipping cream, room temperature
2/3 cup coarsely chopped fresh cranberries
1 generous cup high quality white chocolate chips

Topping:

1/2 cup white chocolate chips
1 tablespoon heavy cream
sugared cranberries for garnish (optional)

• Preheat oven to 350 degrees Fahrenheit. 
• Place a 9-inch springform pan on a large baking sheet. 
• Lightly grease the bottom and sides of the pan with cooking spray.
• Combine the finely crushed cookie crumbs and melted butter. 
• With your fingers, gently press the mixture into the bottom and just slightly up the sides of the prepared springform pan. 
• Bake on the baking sheet for 10 minutes. 
• Remove from oven and cool.
• Once the pan is cool, prepare it for the water bath. 
• Place the springform pan onto a large sheet of heavy-duty aluminum foil so that it completely covers the bottom of the pan and comes up the sides. 
• Gently fold the foil around the pan to prevent any water from getting in. 
• Repeat with 2 or 3 more layers of foil so it is airtight along the bottom. 
• Place the prepared pan onto a baking sheet with sides at least 2 inches, or a deeper roasting pan.
• Reduce oven heat to 325 degrees Fahrenheit.
• In the bowl of a stand mixer, beat the softened cream cheese with the paddle attachment until completely smooth (about 3 or 4 minutes). 
• Add the sugar, and beat until smooth.
• Add the salt and vanilla, and beat until smooth. 
• Then add one egg at a time, beating after each addition. 
• Then add the sour cream and heavy cream and beat until completely smooth.
• Scrape down the sides, then add the chopped cranberries and white chocolate chips. 
• Beat for 1 minute.
• Pour the filling into the prepared crust, smoothing the top with a rubber spatula if needed.
• Place the prepared springform pan and baking sheet or roasting pan into the oven. 
• Pour in boiling water so that it comes up 1 or 2 inches around the foil-wrapped pan. 
• Bake at 325 degrees Fahrenheit for 1.5 hours.
• When the cheesecake is done, the top will no longer be shiny and will look golden (it may still be a bit jiggly, but that's normal). 
• Turn off the oven 
• Open the door 1 or 2 inches and let the cheesecake cool in the oven for 1 hour. 
• This will help prevent cracking as the cheesecake cools.
• Place the cooled cheesecake into the fridge to chill for at least 4 hours or overnight.
• When ready to serve, melt the white chocolate chips in a double boiler with the heavy cream until smooth. 
• Drizzle over the top of the cheesecake and garnish with sugared cranberries if desired.

Recipe: Noshing With The Nolands

Unicorn Hot Chocolate

A warm and creamy pink-colored white chocolate drink topped with lots of whipped cream, colorful sprinkles, and marshmallows! A fun drink on a cold day!

4 cups of milk
1 cup good quality white chocolate chips or chopped white chocolate
1 tsp. pure vanilla extract
Several drops of pink food coloring (or use another pastel color!)
Pinch of salt, optional

FOR THE TOPPING:
Purple decorating gel (or another pastel color)
Whipped cream
Pastel marshmallows
Fun pastel sprinkles
Mini sugar pearls
Place ingredients in pan.

• Place the milk, white chocolate, vanilla, food coloring, and a pinch of salt (if using) in a medium saucepan.
• Whisk and heat.
• Whisk continuously over medium-low heat, until the chocolate has melted and the mixture is smooth (do not boil).
• Divide and top.
• Divide the hot chocolate into individual mugs. 
• Top with decorating gel, whipped cream, marshmallows, sprinkles, and mini sugar pearls.
• Serve immediately.
• Serves 4

Recipe: Love Bakes Good Cakes

Gingerbread Trifle

Add an easy gingerbread trifle recipe to your Christmas menu this year. The layered dessert is a true holiday favorite and makes a change from the classic English dessert usually prepared with cake, jello and sprinkles-topped whipped cream. Made with cake and pudding layers as well as vanilla and caramel flavours and an indulgent splash of brandy, Christmas dessert fans will adore this delicious gingerbread trifle.

1 cake, gingerbread flavour, 9×13
4 Cups milk
2 Packages vanilla pudding mix, 8 Ounce packages
½ Cup caramel sauce
3 tablespoons brandy, liquor
¼ teaspoon salt
3 ½ Cups heavy cream
1 Cup marshmallow fluff
½ Cup 
1 Teaspoon 
1 Cup toffee bits, I used Heath Bits O Brickle
3 Tablespoons sprinkles, Gingerbread themed for garnish

• Slice the gingerbread cake into 1-inch pieces. Set aside.
• In a large mixing bowl mix together the milk and pudding mixes. 
• Whisk until smooth. Set aside
• In a small bowl mix together the caramel sauce and the brandy, whisk until combined.
• Using a stand mixer or an electric mixer whip the heavy cream, powdered sugar, marshmallow fluff, and vanilla to stiff peaks. 
• Fill a piping bag with a large open star tip with approximately 1 and 1/2 cups of the whipped cream. 
• Set in the fridge for later, keeping the remaining whipped cream on the counter as you will use it momentarily.
• Spoon a very thin layer of the pudding into the bottom of a 4 quart trifle dish.
• On top of the pudding layer a third of the gingerbread cake pieces.
• Drizzle a third of the caramel mixture on top of the gingerbread cake pieces in the trifle dish.
• Spoon a third of the whipped cream onto the top of the cake pieces.
• Sprinkle a third of the toffee pieces onto the whipped cream.
• Spoon a third of the remaining pudding mixture onto the top of the toffee and whipped cream.
• Continue layering until you have used all of the ingredients.
• Let the trifle sit for at least 2 hours, but up to 24 hours.
• When ready to serve, take the trifle and piping bag of whipped cream out of the refrigerator. 
• Pipe swirls of whipped cream around the outside edge of the trifle.
• Sprinkle the whipped cream with Christmas themed sprinkles.

Recipe: xoxoBella