10 Christmas Treats For The Most Wonderful Time of the Year

Check out these 10 Christmas Treats that are nice and neat!

 

Gingerbread Cookies

(Recipe from Delish.com)

gingerbread.jpg

Makes 25 Servings, Total Time: 1 Hr, 10 Mins

Ingredients

  • 3/4 c.  (1 1/2 sticks) butter, softened
  • 3/4 c. packed brown sugar
  • 2/3 c. molasses
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 3 1/4 c. all-purpose flour
  • 1 tbsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • Sugar Cooking Icing, for decorating
  • Sprinkles, for decorating

Instructions 

  1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
  3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.
  4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
  5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  6.  Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

Yule Log Cake

(Recipe from Delish.com)

yule2.png

Make 8 Servings, Total Time: 3 Hours

Ingredients 

FOR THE CAKE: 
  • Cooking spray
  • large eggs, separated
  • 1/2 c. all-purpose flour
  • 1/4 c. unsweetened cocoa powder
  • 3/4 c. granulated sugar, divided
  • 1/4 tsp. kosher salt
  • Powdered sugar, for sprinkling
FOR THE FILLING:
  • 1 c. heavy cream
  • 1/2 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt 
FOR THE FROSTING AND DECORATING:
  • 1/2 c. (1 stick) butter, softened
  • 2 c. powdered sugar, plus more for garnish
  • 1/4 c. cocoa powder
  • 1/2 tsp. pure vanilla extract
  • 2 tbsp. heavy cream
  • Pinch kosher salt
  • Chocolate curls, for garnish
  • Cranberries, for garnish
  • Small rosemary sprigs, for garnish

    Instructions 

    1. Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.
    2. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.
    3. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
    4. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.
    5. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.
    6. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.
    7. Make filling: In a large bowl beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until stiff peaks form. Refrigerate until ready to use.
    8. When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, this time without towel. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.
    9. Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.
    10. When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

Peppermint Bark

(Recipe from Delish.com)

peppermint.jpg

Makes about 12 Servings, Total Time: 50 Mins

Ingredients 

  • 12 oz. semisweet chocolate, chopped
  • 12 oz. white chocolate, chopped
  • 1/2 tsp. peppermint extract
  • 8 candy canes, crushed 

Instructions 

  1. Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
  2. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.

Red Velvet Cake 

(Recipe from Delish.com)

redvelvet.jpg

Makes 10-12 Slices, Total Time: 1 Hr

Ingredients

  • Cooking spray
  • 1 c. (2 sticks) butter, softened
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1/4 c. Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 c. buttermilk
  • 2 tsp. distilled white vinegar
  • 2 tbsp. red food coloring
FOR CREAM CHEESE FROSTING:
  • (8-oz) blocks cream cheese, softened
  • 4 tbsp. butter, softened 
  • 4 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. Pinch kosher salt

Instructions 

  1. In another large bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to wet ingredients, beating until just combined. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients.
  2. Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely.
  3. Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Add more powdered sugar, 1/4 cup at a time, if necessary, until frosting is thick and a nice spreadable consistency.
  4. Assemble cake: Using a serrated knife, level tops of cakes, reserving the scraps for decorating. Place one layer on cake stand or serving platter, then top with a thick layer of frosting and second cake layer. Frost top and sides of cake. Crumble reserved cake pieces and press onto sides of cake.

Kranky Cupcakes 

(Recipe from Delish.com)

grinch

Makes about 18 cupcakes, Total Time: 45 Mins

Ingredients 

  • box chocolate cake mix, plus ingredients called for on box
  • 1 c. butter, softened
  • 4 c. powdered sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. heavy cream
  • pinch of kosher salt
  • 36 yellow m&ms
  • Red, green, and black food coloring

Instructions 

  1. Reheat oven to 350° and line two cupcake pans with 18 cupcake liners. Prepare cake mix according to package instructions.
  2. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 20 to 25 minutes. Let cupcakes cool completely.
  3. In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Divide mixture into 4 bowls: 1/3 of the frosting in one (dye green), 1/3 frosting in another (dye red), and the rest divided evenly between the other two bowls (black and white). Place into 4 separate piping bags.
  4. Using the red frosting, place small dots in the center of the yellow M&Ms. Start with a thick layer of green, then top with red to form the hat. Add white where the red and green meet, lining the bottom of the hat. Top with a dollop of white on the top of the hat. Place the two eyes under the hat and finish with black for the eyebrows. Serve.

White Chocolate Truffles 

(Recipe from countryliving.com)

truffles.png

Makes about 36 servings, Total Time: 3 Hrs

Ingredients 

  • 1/2 c. plus 9 tablespoons heavy cream, divided
  • 1 (11-ounce) bag, plus 3 cups, white chocolate chips, divided
  • 2 oz. cream cheese, at room temperature
  • 32 Speculoos cookies (such as Biscoff), finely crushed (2 1/2 cups crumbs)
  • Holly sprinkles, for decorating

Instructions

  1. Heat 1/2 cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let sit 2 minutes; whisk until smooth. Whisk in cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight.
  2. Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm, 35 to 40 minutes.
  3. Microwave remaining 9 tablespoons cream and 3 cups chips in a microwave-safe bowl on high 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet. Immediately place a holly sprinkle on top; let set.

Reindeer Chow 

(Recipe for dinneratthezoo.com)

reindeer-chow-1-e1575165353567.jpg

Makes about 20 Servings, Total Time: 11 Minutes 

Ingredients 

  • 6 cups Rice Chex cereal
  • 1 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 cup dry brownie mix or 1 cup powdered sugar mixed with 1 1/2 tablespoons cocoa powder
  • 1 bag Christmas M&M’s 12 ounce bag
  • 2 cups mini peanut butter cups
  • 2 cups pretzel twists

Instructions 

  1. Place the cereal in a large bowl. In a medium bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture for 30 second intervals until melted; stir until smooth.
  2. Pour the chocolate mixture over the cereal and use a spatula to gently toss the cereal in the chocolate until completely coated.
  3. Place the brownie mix inside a resealable gallon sized plastic bag. Add the chocolate coated cereal. Seal, then shake until cereal is coated in the brownie mix.
  4. Spread the cereal out in a single layer on a sheet of parchment paper; cool completely until dry.
  5. Combine the cereal, M&M’s, peanut butter cups and pretzel twists, then serve.

White Chocolate Raspberry Thins

(Recipe from goodhousekeeping.com)

chocolate.jpg

Makes about 2-4 dozen, Total Time: 40 Mins

Ingredients 

  • 2 1/2 c. freeze-dried raspberries
  • 2 1/2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • 1 c. (2 sticks) unsalted butter, at room temp
  • 3/4 c. sugar
  • 1 large egg
  • 1 1/2 tsp. pure vanilla extract
  • Melted white chocolate, for drizzling

Instructions

  1. In food processor, finely grind freeze-dried raspberries (you should have scant 1/2 cup).
  2. In large bowl, whisk together flour, baking powder, raspberry powder, and salt.
  3. In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
  4. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into two 2-inch-square logs. Wrap and freeze for 20 minutes.
  5. Heat oven to 350°F. Line baking sheets with parchment paper. Slice into 1/8-inch-thick squares. Place on prepared sheets.
  6. Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 min. before transferring to wire racks to cool completely.
  7. Drizzle with melted white chocolate and sprinkle with crushed freeze-dried raspberries.

Sugar Cookie Ornaments

(Recipe from goodhousekeeping.com)

sugar.jpg

Makes about 50 Cookies, Total Time: 1 Hr

Ingredients 

Cookies:
  • 2 3/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • 1 c. unsalted butter
  • 3/4 c. granulated sugar
  • 1 large egg
  • 1 1/2 tsp. pure vanilla extract
  • Sanding sugar, for decorating 
Royal Icing:
  • 3 large egg whites
  • 1/2 tsp. cream of tartar
  • 16 oz. confectioners’ sugar

Instructions 

  1. In large bowl, whisk together flour, baking powder and salt.
  2. Using an electric mixer, beat butter and sugar until combined. Beat in egg and then vanilla.
  3. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets parchment paper to 1⁄4 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer.
  4. Heat oven to 350°F. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. If desired, use straw to make holes in tops of cookies for hanging. Place on pre- pared sheets. Reroll, chill and cut scraps.
  5. Bake, rotating sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.
  6. Make Royal Icing: Using electric mixer with whisk attachment, beat egg whites and cream of tartar on medium-high speed until foamy, about 1 minute. Reduce speed to low and gradually add confectioners’ sugar, beating until just incorporated. Increase speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes. Tint as desired with gel food coloring.
  7. Decorate as desired with icing and sanding sugar.

Ginger & Cream Sandwich Cookies

(Recipe from goodhousekeeping.com)

cookies.jpg

 

Makes about 80, Total Time: 2 Hrs

Ingredients 

Cookies: 
  • 2 3/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. Kosher salt
  • 3/4 c. unsalted butter, at room temperature
  • 1 c. plus 1/2 cup sugar
  • 1 large egg
  • 1/4 c. molasses
  • 1 tbsp. grated peeled fresh ginger
Orange Buttercream:
  • 1/2 c. unsalted butter, at room temperature (1 stick)
  • 1 tsp. orange zest
  • 2 c. confectioners’ sugar
  • 1 tbsp. heavy cream

Instructions

  1. In medium bowl, whisk together flour, baking powder, baking soda and salt.
  2. Using an electric mixer, beat butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in egg, molasses and ginger.
  3. Reduce mixer speed to low and gradually add flour mixture, mixing until just incorporated (dough will be soft). Cover and refrigerate until firm enough to handle, about 1 hour.
  4. Line 2 large baking sheets with parchment paper. Place remaining 1⁄2 cup sugar in small bowl. Working with 1 sheet at a time and keeping dough covered, roll 1⁄2 teaspoon dough into a ball and then roll in sugar to coat. Place balls 1 inch apart on prepared sheet. Freeze until firm, about 15 minutes. Repeat with remaining dough.
  5. Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on sheets 2 minutes, then slide paper with cookies onto wire rack to cool completely.
  6. Make Orange ButtercreamUsing an electric mixer, beat butter on medium speed until creamy, 2 minutes; beat in orange zest. Reduce mixer speed to low and gradually add confectioners’ sugar (sifted); beat in heavy cream.
  7. Once cool, sandwich cookies with small amount of Orange Buttercream.

 

Check out these other yummy recipes!!

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