Santa Claus Macarons
for the macarons:
- 1 cup of powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temp
- pinch of cream of tartar
- 1/4 cup superfine sugar
for the filling:
- 300 g cranberries fresh or frozen is fine
- freshly squeezed juice of 1 lemon
- 1 cup sugar
- 1/2 cup of water
- 2 large eggs
- 2 egg yolks
- 2 teaspoons of cornstarch
- 80 g of butter
- Pulse powdered sugar and almond flour in a food processor until combined. Sift two times.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar and whisk until soft peaks form. Reduce speed to low then add superfine sugar. Increase speed to high and whisk until stiff peaks form about 8 minutes long. Sift flour mixture over whites and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2 inch plain round tip and pipe 3/4 inch round 1 inch apart on parchment-lined baking sheets, dragging a pastry tip to the side of rounds rather than foaming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.
- Reduce over temp to 325 degrees. Bake 1 sheet at a time, rotating halfway through until the macarons are crisp and firm, about 10 minutes After each batch, increase oven temperature to 375 degrees, heat for 5 minutes then reduce oven heat to 325 degrees.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons)
- Sandwich 2 same size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic and freeze for up to 3 months.
- In a small saucepan, place the cranberries, lemon juice and usage. Cook over medium heat until cranberries are juicy, stirring frequently. Remove from the heat, mix the blender to puree, rub through a strainer, set aside to cool.
- Mix water, eggs, egg yolks, and cornstarch. Add mixture of cranberries and stir. Bring to a boil at the very end, adding butter, mix well. Pour into the jar, cool overnight in the fridge, then using as macarons filling.
Thank you mojewypieki.com for the cutest and YUMMIEST recipe ever!~ xxx
Peppermint Bark Desert
Flourless Chocolate Cake Layer:
- 6 large eggs
- 13 ounces good quality semi-sweet chocolate, finely chopped
- 1 1/2 sticks butter (6 ounces), cut into small pieces
White Chocolate Mousse Layer:
- 1 teaspoon gelatin powder
- 1 tablespoon water
- 2 cups heavy whipping cream, divided
- 8 ounces white chocolate, finely chopped
Candy Cane Layer:
- 8 candy canes or 4 ounces starlight mints
Special Supplies Needed:
- 18 small mason jars or ramekins
- Preheat Oven to 325 degrees Fahrenheit
- Crack 6 Eggs into bowl
- Beat until doubled in volume. This will take between 3-5 minutes depending on whether you do it by hand using a whisk, or by using a hand held mixer or a stand mixer.
Fill the bottom pot of a double boiler with 1 inch of water. Add top bowl and place chopped chocolate and butter inside. Turn heat onto low, stirring the chocolate often, until melted.
- Slowly drizzle melted chocolate into the eggs, stirring to incorporate it all. I poured it in with my mixer on low. If you add too much warm chocolate all at once, you can cook the eggs, so go slowly, at least at first.
Bring a pot of water to a boil.
Set 18 small mason jars or ramekins on a rimmed baking sheet or in a roasting pan. Equally divide the flourless chocolate cake batter among the jars. I used a #16 scoop, but needed about 2 teaspoons more in each jar.
Tap down the cake batter, and wipe the edges of the jar clean.
- Place baking sheet in oven and carefully pour the boiling water into the pan, allowing the water to go half way up around the cake batter.
- Bake for 18-22 minutes until an instant read thermometer inserted into one of the cakes registers 140 degrees Fahrenheit. Don’t have a thermometer (you should really get one,) just bake until the cakes no longer look really wet. You don’t want to over bake these cakes. They should have the texture of cheesecake once cooled. They will sink slightly in the middle as they cool.
After the flourless chocolate cakes are completely cooled, make the white chocolate mousse. Pour a tablespoon of water into a small bowl and sprinkle on the 1 teaspoon of gelatin. Allow it to bloom for 5 minutes.
Meanwhile, clean out your double boiler bowl. Pour 3/4 cup heavy whipping cream into bowl and set over pot filled with 1 inch of water. Heat on low until warm. Add gelatin, and stir until dissolved.
- Add white chocolate and stir. When half of the chocolate is melted, remove from the heat. Let it sit for about 2 minutes, then stir until melted. If it doesn’t all melt, heat for a minute or so longer
- Pour melted white chocolate into a large mixing bowl, preferable one with a spout. Allow it to cool for 10 minutes. Meanwhile, whisk the remaining 1 1/4 cups of heavy whipping cream to soft peaks. Fold 1/3 of the whipped cream at a time into the melted white chocolate until light and fluffy.
- Crush the candy canes into small pieces. I put my canes in a gallon sized zip top bag and smashed them with my meat mallet. A rolling pin or the back of a pan will work just as well.
- Pour white chocolate mousse over the cooled chocolate cakes. Sprinkle on crushed candy canes.
Refrigerate for at least 2 hours. Allow to sit at room temperature for about 20 minutes before serving.
I plan to cover my jars with the lids and place them in the freezer until December 23rd. Then I’ll refrigerate them until just before our open house on Christmas eve. Before the guests arrive, I’ll remove the lids and place them on the table.
Thank you HungryHappenings.com for this wildly delicious recipe!!!
Santa Sugar Cookies
- Red sugar sprinkles
- 24 candy eyes
- Store-bought or homemade sugar cookies
- 12 cinnamon imperial candies
- 12 marshmallows (mini)
- Creamy vanilla frosting and one container Betty Crocker™ Rich (16 ounce)
- 1/4 cup sweetened shredded coconut
- Black edible marker
Starting with the face, put a cinnamon imperial candy for the nose and two candy eyes in the middle of the cookie. Put frosting on the back of the candies as glue. Looks like a shaved Sanata ha?
Jingle Bell Bites
- 1/2 cup unsalted butter, at room temperature (plus more to butter the pan)
- 1/4 cup granulated sugar
- 1/4 teaspoon almond or vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons Christmas colored nonpareils
Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch pan, then line with parchment paper, pressing the sides and corners to stick.
In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly at first, but keep beating. Stir in the nonpareils until evenly distributed.
Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.
Thank You, Nikki Gladd for this Awesome Recipe!
No Bake White Chocolate Peppermint Oreo Truffles
- 1 300g package Golden Oreos (27 regular sized)
- 2 peppermint candy canes
- 4 oz (1/2 package) cream cheese
- 226g good white chocolate (about 1.5 cups, just enough to coat your truffles)
- Garnish: 3 crushed peppermint candy canes
- In a food processor, process Oreos and candy canes until fine crumbs. Add the cream cheese and process until the dough comes together (it will form a large ball).
- Line a baking sheet with plastic wrap or foil. Roll Oreo mixture into balls and place on the baking sheet. Freeze at least 2 hours or until solid.
- In a double boiler (a small pot with a glass bowl sitting on top will work just fine, as long as it is far off the bottom of the pot), melt the chocolate: add 1 inch of water in the bottom and bring to a simmer. Place bowl on top and add the chocolate to the bowl. Simmer over low heat, stirring constantly, until white chocolate is melted and smooth.
- Dip Oreo balls in white chocolate, sprinkle with crushed candy canes and set back on baking sheet to set up. Store in the refrigerator until ready to serve, or freeze for up to 6 months. (Truffles will be fine out at room temperature for quite some time, but for longer storage I would store in the refrigerator)
Thanks to The Recipe Rebel for this Recipe!
Melting Snowman Oreo Balls
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies (regular size), finely crushed
- 16 oz. vanilla candy wafers or melts, melted (these can be found at Walmart, target, Michaels or other craft stores)
- 48 Mini OREO Bite Size Cookies
- decorations: decorating icing or gel; multi-colored sprinkles
- Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
- Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
- Chill balls until coating is set.
- Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Thank you Christy Denney for this Recipe! xx
Fruity Fun Christmas Tree Cookies
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1/3cup butter, softened
- 1tablespoon Gold Medal™ all-purpose flour
- 18Blazin’ Blue/Green Betty Crocker™ Fruit Roll-Ups® chewy fruit flavored snacks from the Blastin’ Berry Hot Colors® pack or Fruit Fusion™ variety pack
- 1container Betty Crocker™ Whipped fluffy white frosting, tinted green, if desired
- 1box Betty Crocker™ Fruit Gushers® tropical flavors fruit flavored snacks
- 1 Heat oven to 375°F. In medium bowl, mix cookie mix, butter, flour and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick.
- 2 Using 5-inch Christmas tree cookie cutter, cut dough. (Reroll dough after cutting cookies to make 18 trees.) Place on ungreased cookie sheet.
- 3 Bake 6 to 8 minutes (8 to 10 minutes for large cookies) or until edges are light golden brown.
- 4 Meanwhile, unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut in half, separating blue and green. Using same cookie cutter, cut 5-inch tree shapes (if using larger cookie cutter, put two green halves together before cutting out tree shape. Place over warm cookies. Cut additional fruit snacks with kitchen scissors to use as garland, stars or ornaments. Frost with frosting as desired. Decorate with Betty Crocker Fruit Gushers to look like ornaments on trees.