Fun Christmas Treats to Cook This Season

Christmas Treats To Include In Your Festive Menu

Christmas treats that do not only taste great but also look lovely can definitely improve everybody’s mood at your party. To achieve a better effect, try to be in a good mood when cooking the dessert. Do you know that researchers have found that a meal cooked with love does taste more delicious? Let us make an experiment. Switch on the music you like, put on a smile on your face and think about the happiest moments of your life. The dessert will taste fantastic!

People tend to think that desserts, including chocolate, are not among the healthiest foods to eat. However, chocolate does have many health benefits. For example, it has a positive impact on your blood circulation and heart and provides you with iron, zinc, and potassium.

Easy Snowman Cupcakes

Photo and recipe by The One little project

Ingredients

  • Chocolate Cupcakes
  • Vanilla Frosting
  • White Crystallized Decorating Sugar
  • Butterscotch Chips
  • Mini Chocolate Chips

Instructions

To cook these extremely delicious Christmas treats, start with spreading a generous amount of frosting on top of the cupcake. I used creamy homestyle vanilla frosting, but I don’t think it matters if you use something different. If you use chocolate cupcakes like I did, make sure you cover the cupcake with enough icing so that you can’t see any of the darkness of the cupcake through the frosting. Don’t worry about smoothing out the icing – the sugar will cover it.Fill a small bowl with white, crystallized, decorating sugar (I got mine from the bulk store). It’s not regular sugar, and definitely not icing sugar, but the coarse kind of sugar that’s normally used for decorating cookies. They had it in every colour of the rainbow at our store. Holding the bottom of the cupcake, gently press it down into the coarse sugar and rock it back and forth in all directions until the icing is completely covered. You’ll want to press just hard enough that 1) the sugar sticks to the icing and 2) it sort of smooths out any of the lines you had from icing it. When you pull it off, it should be all flat with a consistent texture. Looking down at this from the top, I guess I should have used even more icing underneath the sugar, since you can still slightly see some dark spots around the edges. But you get the idea! Take a regular sized butterscotch chip and gently press it into the center of the cupcake. I got the butterscotch chips from the bulk store too. I love that I only had to buy about 30 chips so I don’t have to worry about having a barely used bag of leftovers sitting around in my cupboard for the next year. Then use mini chocolate chips for the eyes and mouth. If you can’t find butterscotch chips, don’t worry – You can use an orange M&M, a jelly bean or a Mike & Ike instead.

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Reindeer Cupcakes

Photo and recipe by The Yourcupofcake

Ingredients

  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 C. oil
  • 2 tsp. vanilla extract
  • 1 C. milk or buttermilk
  • 1/2 C. sour cream
  • 1 C. butter
  • 1/3 C. unsweetened cocoa powder
  • 2-3 C. powdered sugar
  • 2 Tbsp. milk
  • Pretzles, for antlers
  • Nilla Wafers, for muzzles
  • Brown M&M's for noses (some red for Rudolph)
  • White Mint M&M's for eyes

Instructions

Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a small bowl and set aside. In a large bowl, combine eggs, oil, vanilla extract, milk and sour cream until smooth. Stir in cake mix. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean. Let cool. Chocolate frosting: Beat butter. Add cocoa powder, 2 C. powdered sugar and milk. Slowly add more powdered sugar until you reach your desired consistency. Prep reindeer "faces" by using frosting to stick brown M&M's on Nilla Wafers (some red for Rudolphs if you want). Melt down a few chocolate chips, put in a small plastic bag, snip off the tip to make a mini piping bag and "dot" little eyeballs on the white M&M's to make eyes. Frost cupcakes. Place Nilla wafers with M&M's on cupcakes, then place pretzels above. Use a little frosting to stick on 2 eyes and there you go!

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White Chocolate Ting-a-Lings

Photo and recipe by The Erica Sweet Tooth

Ingredients

  • 3½ c. chow mein noodles
  • 2½ c. salted cocktail peanuts
  • 32 oz. white chocolate candy coating (I used Candiquik)
  • candy sprinkles

Instructions

1. Mix chow mein noodles and peanuts in a large bowl. 2. Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well. 3. Drop by spoonfuls onto wax paper; top with candy sprinkles. 4. Cool completely and store at room temperature.

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Christmas Marshmallow Pops

Photo and recipe by The Twosisterscrafting

Ingredients

      • Regular sized Marshmallows
      • Ghirardelli Chocolate Melting Wafers or Chocolate Chips
      • Wilton Red Candy Melts
      • Wilton Bright White Candy Melts
      • Wilton Dark Green Candy Melts
      • Wilton Lollipop Sticks

Instructions

Find 3 marshmallows that are approximately the same size. Cut a whole in the middle of the bottom of the marshmallows with a knife. This will make it easier to thread the lollipop stick through the marshmallows. After getting all the marshmallows on the sticks, prepare your chocolate for melting. (Note: we tried both melting chocolate and chocolate chips to coat the marshmallows and found the melting chocolate much easier to use. It melted into a thinner consistency so covering the marshmallows was easier. The chocolate chips were a little clumpy and made a much thicker coating of chocolate. As for taste, there was no difference. They were both delicious.) We used a long shallow pan to melt the chocolate. We put about 20-25 chocolate wafers in the pan and microwaved them for 30 seconds, checked them, gave them a stir and then microwaved them for 10 seconds more. Stirred and then microwaved them for another 10 seconds. Once they were almost completely melted we took them out gave them a final stir. This amount of chocolate covered 2 to 3 wands.

Then we used a spoon to help cover the marshmallows and also to smooth out the chocolate once it was on the marshmallows. We drizzled colored candy melts on our Christmas Marshmallow Pops for decoration. While the chocolate was drying, we melted 15-20 Wilton Red, Bright White and Green Candy Melts in Ziploc bags. In the forth bag we combined Dark Green and Bright White Candy Melts to get a lighter shade of Green. Once melted, we cut the tip off the bag and drizzled the candy over the marshmallow pops. Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle. Alternating colors, drizzle the melted candy melts over the Christmas Marshmallow Pops. They turn out so pretty with the drizzled candy melts!

And not all people are aware of the benefits of apple cider vinegar. Add it to your meals as it is very low in calories – 1 tablespoon contains only 3 calories, it kills various bacteria, fights diabetes, and makes you feel full, which results in losing weight. Be healthy!

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Melted Snowmen Oreo Balls

Photo and recipe by The-girl-who-ate-everything

Ingredients

      • 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

Instructions

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.

Mickey Mouse Santa Hat Cupcakes

Photo and recipe by The Twosisterscrafting

Ingredients

      • Chocolate Cake Mix
      • Best Buttercream Frosting
      • Wilton 1M Frosting tip
      • Wilton 22 Star Decorating Tip
      • Red Cupcake Liners
      • Mini Oreo Cookies
      • Americolor Super Red Food Coloring
      • Decorating Bags
      • Glue Dots
      • White Dots from a Hole Punch

Instructions

You’ll start with a batch of chocolate cupcakes made up in a red cupcake liner. Next you need to make up a batch of our Best Buttercream Frosting. Put aside 1/4 of the frosting. You’ll use this white batch for the “fur” on the Santa Hat. Tint the rest of the frosting red with Americolor Super Red Food Coloring. Twist open the Mini Oreos and remove the Oreo filling. You will use the chocolate cookie wafers for Mickey’s ears. Using a pastry bag and a Wilton 1M frosting tip, swirl on some red Best Buttercream Frosting – this is the “hat”. Now you will need a Wilton #22 Star Decorating Tip. Fill a decorating bag with the white Best Buttercream Frosting and the Star Tip. Using the white frosting, create a circle of frosting around the red frosting hat. Add a dab of white frosting for the top of the Santa Hat. Nestle two Mini Oreo cookie wafers into the frosting for the Mickey Ears. And then use glue dots to affix to white dots on the red cupcake liner for Mickey’s buttons.

Chocolate Pretzel Snowman Craft

Photo and recipe by The Hungryhappenings

Ingredients

      • 2 ounces melted orange Candy Melts*
      • 1 bag Snyder's of Hanover Pretzel Dipping Sticks
      • 16 ounces melted and tempered pure white chocolate or melted white confectionery coating/Candy Melts*
      • 8 ounces melted and tempered pure semi-sweet chocolate or melted dark cocoa confectionery coating/Candy Melts*
      • 24 snowflake sprinkles *Find melting (tempering) instructions on the Chocolate Making Tips Page at HungryHappenings.com

Instructions

Pipe small triangle shaped orange carrot noses onto a parchment paper lined baking sheet. Freeze for 2 minutes. Remove from freezer and peel them off the paper. Dip one pretzel into white chocolate, leaving the top edge un-coated. Set on a parchment paper lined baking sheet. Dip 5 more pretzels, setting them next to each other on the pan. Freeze for 3-5 minutes until the chocolate sets. Dip the un-coated part of the pretzels in dark chocolate. Set on baking pan. Dip one whole pretzel in dark chocolate and set it across the snowman creating the brim of the hat. Freeze for a few minutes until hardened. Attach one orange carrot nose to the snowman's face and a white snowflake on each hat. Paint or pipe dark chocolate dots for the eyes and mouth.

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Peanut Butter Christmas Cookies

Photo and recipe by The Myincrediblerecipes

Ingredients

      • 1/2 cup softened butter
      • 1/2 cup granulated sugar
      • 1/2 cup packed brown sugar
      • 1/3 cup peanut butter
      • 1 egg
      • 1/2 tablespoon vanilla extract
      • 1 3/4 cup all purpose flour
      • 1 teaspoon baking soda
      • Wilton pearlized nonpareil Christmas sprinkles
      • Peppermint Hershey's kisses (any kind work)

Instructions

  1. Preheat your oven to 350F
  2. Line a baking sheet with a piece of parchment paper
  3. In a large mixing bowl, beat your softened butter with your sugars
  4. Now mix in peanut butter, egg, and vanilla
  5. Then mix in your flour and baking soda
  6. Mix in a few tablespoons of sprinkles and scoop out your dough with a tablespoon and roll it into a ball,
  7. Bake for 10 minutes
  8. Let your cookies cool for about 5 minutes and then place a unwrapped Hershey's Kiss into the top of each cookie and let your cookies cool completely (if you place the kisses in too soon, they will melt)
  9. ENJOY!

Reindeer Rice Krispies

Photo and recipe by The Thirty Handmade days

Ingredients

      • Premade Rice Krispies Treats (or of course you could make your own)
      • Candy Eyeballs
      • Red M&M’s or other red candy
      • Dark Cocoa Candy Melts
      • Craft Spoons – or just regular popsicle sticks

Instructions

Unwrap your Rice Krispies Treats and carefully push your craft spoons into the treats. Melt your chocolate following the instructions on the package and then spoon it into a plastic baggie. Cut a small hole in the corner of your bag and you’ll be ready to make the antlers. Also use a small dot of chocolate under the candy eyes and m&m nose to attach them to the Rice Krispies Treat.

Christmas Sugar Cookies

Photo and recipe by The Cakescottage

Ingredients

  • 1 cup powdered sugar
  • 1 cup granulated sugar
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Pinch of salt
  • 5 cups flour
  • Sugar Sprinkles, red and green

Instructions

1. Heat oven to 350 degrees. Line baking sheets with parchment paper. 2. Cream butter, both sugars and mix well. 3. Blend in oil, eggs, vanilla, and dry ingredients in that order. 4. With the mixer running on low, mix until the dough comes together. 5. Roll dough into balls, about a TBS for each cookie, and place on prepared sheets. 6. With the tines of a fork dipped in flour, make cross-hatch marks and then sprinkle with some red/green sugar sprinkles. 7. Bake for 10 to 12 minutes or until lightly browned around the edges. 8. Remove from oven and allow to cool completely.

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Decorating Ornament Sugar Cookies

Photo and recipe by The Yourcupofcake

Ingredients

    • CLASSIC SOFT SUGAR COOKIES:
    • 3 1/2 C. flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 C. butter, softened
    • 1/4 C. Crisco shortening
    • 1 C. sugar
    • 1 egg
    • 1 1/2 tsp. vanilla extract
    • 1/2 cup sour cream
    • (optional flavor options: lemon zest, orange zest, rum extract, almond extract)
Ornament Decorations:
  • Frosting
  • Rolos (The bags have individually wrapped ones but the "sticks" are unwrapped in side)
  • Mini M&M's or an small candy!

Instructions

1. Preheat oven to 350 degrees and line pans with parchment paper. 2. Whisk flour, baking soda and salt together in a bowl and set aside. 3. In a stand mixer, beat butter, Crisco shortening and sugar together for 2 minutes. Add egg, rum extract, vanilla extract and sour cream and beat until combined. 4. Add flour mixture and stir only until combined. 6. Roll out onto a lightly floured surface. I rolled mine out to about 1/4 of an inch but you can make yours as thick or thin as you like! (The thicker the cookie the more time in the oven and the thinner the less time.) Cut out using desired shape and place on cookie sheets. 7. Bake for 7-10 minutes depending on how soft you like your cookies! 8. Let cool. 9. To decorate like ornaments: Frost cookies with your desired color and flavor of frosting. Top with a Rolo (wrapped or unwrapped and Reese's Cups work too!). And use mini M&M's to make stripes and designs. Ta-dah! So fun and easy!

Christmas Tree Brownie Pops

Photo and recipe by The FiveheartHome

Ingredients

  • For the brownies:
  • 1 pound (4 sticks) unsalted butter
  • 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate, chopped (I use Baker's chocolate squares)
  • 6 large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Cream Cheese FrostingMini candy canes, the straight sides broken offAssorted sprinkles & mini candies, for decorating

Instructions

1. Preheat oven to 350°F. Generously butter and flour a rimmed 18x13x1-inch half sheet pan. In the top of a double broiler (or in a large, heat-safe bowl set over a pot of simmering water), melt together the butter, 16 ounces of chocolate chips, and unsweetened chocolate, stirring until smooth. Set aside to slightly cool. 2. In a large bowl, blend together eggs, instant coffee granules, vanilla, and sugar. Slowly and gradually stir the warm butter/chocolate mixture into the egg mixture. 3. In a medium bowl, whisk together 1 cup flour, baking powder, and salt. Blend into chocolate mixture until just combined. In a small bowl, toss remaining 12 ounces chocolate chips with remaining 1/4 cup flour. Stir into chocolate batter and spread into prepared sheet pan. 4. Bake for 20 minutes, then rap the baking sheet against the oven shelf or counter to remove any trapped air bubbles. Bake for 15 more minutes or until a toothpick comes out clean, taking care not to overbake. Allow to cool completetely. 5. Once brownies are cool, cut into Christmas tree-shaped triangles. Use a thin metal spatula to remove from cookie sheet onto a platter. 6. To decorate, insert a straight piece of mini candy cane into the base of each tree. 7. Scoop Cream Cheese Frosting (or your favorite frosting) into a gallon-sized freezer baggie. Push frosting into a corner of the bag and cut off a 1/2-inch piece to create a hole. Use as a piping bag to pipe frosting onto each brownie. Place brownie upside down, start at long, flat side, and pipe frosting back and forth going down the brownie, all the way to the tip (where the star would go). 8. Use a variety of sprinkles, leftover crushed candy canes, and small candies to decorate the trees. Store refrigerated in a tightly covered container.

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