Holiday cookies can improve everybody’s mood at your Christmas party. However, few women choose to cook cookies to treat their guests, and it is not surprising. Home-made cookies have an exceptional taste, yes. But firstly, not all women know how to use an oven. Moreover, not all women have this kitchen appliance at home. Secondly, we do not have much free time with all those preparations. And finally, supermarket cookies are not so expensive. But what if you don’t have to bake this dessert?
Also, check out avocado recipes in case you are sure that your guests are not easy to impress. What if your guests want to eat something healthier? When it comes to hosting a party, you should always have a Plan B.
Besides recipes that contain avocado, there is a wide variety of healthy snacks to offer at your party. For example, make snacks that contain nuts, grapes, cheese, dried plums, celery, apricots, or strawberries.
No Bake Coconut Pecan Praline CookiesPhoto and recipe by Confessions of a Cookbook Queen
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup
- 1 stick (1/2 cup) salted butter
- 1 tsp vanilla extract
- 2 1/2 cups chopped pecans
- 2 cups sweetened shredded coconut
In a medium sized bowl, combine coconut and pecans; set aside. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil - let boil and stir for 3 minutes. Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken. Drop by large spoonfuls on wax paper. Let harden completely - about an hour to an hour and a half - before serving.
S’mores Rice Krispies Treats PinwheelsPhoto and recipe by Mom On Timeout
- 10 oz miniature marshmallows
- ¼ cup Challenge butter (plus more for greasing)
- 5 cup Rice Krispies cereal
- ¾ cup graham cracker crumbs
- 7 oz jar marshmallow creme
- 6 Hershey's chocolate bars
Preheat oven to 200 degrees. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended. Stir in cereal and graham cracker crumbs. Press mixture into prepared pan. Spread marshmallow creme on top using an offset spatula. Place Hershey's bars on top of the marshmallow creme. Place in oven for two minutes. Use a spatula to spread the softened chocolate. Let cool for 10 minutes. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.Slice and serve!
No-Bake Energy BitesPhoto and recipe by Cooking Classy
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 cup old-fashioned oats (raw)
- 2/3 cup toasted, sweetened shredded coconut
- 1/2 cup ground golden flaxseed meal (I used Bob's Red Mill
- 6 Tbsp chocolate chips (next time I'll use minis)
In a mixing bowl, stir together peanut butter, honey and vanilla extract. Add remaining ingredients and stir until evenly coated. Transfer mixture to refrigerator or freezer and chill until set (I actually cheated here and shaped mine before chilling with damp hands but I think chilling would make it easier to shape them). Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.
No Bake Avalanche CookiesPhoto and recipe by The Slowroasted Italian
- 1/2 cup mini chocolate chips
- 16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik)
- 1 (15 ounce) jar creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside. Place chocolate chips in the freezer, until ready to use. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth. Meanwhile: Add rice krispies to a large bowl. Set aside. Add peanut butter to Almond Bark. Stir to combine. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm). Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine. Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm. Serve and enjoy!
No Bake Chocolate MacaroonsPhoto and recipe by Oh She Glows
- 1 banana, finely mashed
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup (or other liquid sweetener)*
- 1/2 tsp pure vanilla extract
- 6 tbsp cocoa powder, sifted
- 1.5 cups unsweetened shredded coconut
- 1 tbsp chia seeds (optional)
- small pinch of fine grain sea salt, to taste
In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.
Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.
No-Bake Chocolate, Peanut Butter & Oatmeal CookiesPhoto and recipe by Brown Eyed Baker
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup whole or 2% milk
- 4 tablespoons unsweetened cocoa powder
- Pinch of salt
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
Add the first five ingredients (through the salt) to a 4-quart saucepan. Bring to a rapid boil and let boil for 1 minute. Remove from heat. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
In any case, when serving snacks, make sure that you do it in an artistic way. For example, put the snacks on a big plate, sprinkle some sauce on top, and decorate it with some peppermint leaves.
Easy Christmas Peppermint PattiesPhoto and recipe by Mom On Timeout
- ¼ cup butter, softened
- ⅓ cup light corn syrup
- 3 - 4 cups powdered sugar, divided
- 1 - 2 tsp peppermint extract or mint extract or any other extract you want
- food coloring - preferably gel or paste
- ½ cup granulated sugar (to roll balls in)
Combine butter and corn syrup together in a small bowl. Add 2 cups powdered sugar and your choice of extract and mix until well combined. Add extract ½ teaspoon at a time until the mixture reaches your desired flavor. Stir in an additional cup of powdered sugar. Turn bowl onto a cutting board sprinkled with another half a cup of powdered sugar. Knead the mixture until sugar is absorbed and is completely smooth, adding additional powdered sugar if needed. Divide dough into three portions. Tint one portion red with the red food color/gel and one green. Leave one portion white. Shape into ¾ inch balls and roll in granulated sugar. Flatten gently with a fork. Let candies stand, uncovered, at room temperature for 1 day. Store in an airtight container.
No Bake Peppermint White Chocolate CheesecakesPhoto and recipe by C ooking Classy
- 12 regular size original Oreos
- 2 Tbsp butter, melted
- 1 1/4 cups heavy cream
- 8 Tbsp powdered sugar, divided
- 4 oz white baking chocolate
- 10 oz cream cheese, softened (1 8oz pkg + 2oz)
- 1/2 tsp peppermint extract
- Red food coloring, optional
- Mini oreos and more white chocolate (optional)
- Candy canes, for decoration
In a food processor, pulse Oreos until finely ground (or you can use a large Ziploc bag and rolling pin, then pour into a mixing bowl and toss with butter), with mixer running slowly pour in melted butter and pulse until evenly coated. Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside. Melt white chocolate according to directions listed on package (I did the microwave directions), then allow to cool until just barely lukewarm (keep if fluid though, you don't want it to set at all or you'll get pieces of white chocolate throughout the cheesecake). In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp powdered sugar and whip until stiff peaks form, set aside in refrigerator. Meanwhile, in a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. Stir in cooled white chocolate (at this point if you want to tint half with red food coloring then separate half into another bowl and tint then add half of the whipped cream to each) then fold in whipped cream. Spoon mixture into a piping bag (if doing pink and white, follow directions here). Pipe over oreo layer in cups. Chill in refrigerator 2 hours. Garnish with either crushed candy canes, candy canes sticks (you'll only need bottom half of candy canes), or peppermint white chocolate dipped mini Oreos just before serving. If doing the peppermint white chocolate dipped Oreos, simply melt some white chocolate or vanila almond bark according to directions on package and dip mini Oreos in melted white chocolate. Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets. Allow to set at room temperature.
White Chocolate Orange Creamsicle TrufflesPhoto and recipe by Oh My Goodness
- 8 oz. white chocolate-chopped into small pieces
- 5 Tablespoon unsalted butter
- 3 Tablespoon heavy cream
- pinch of salt
- 1 teaspoon orange extract
- Orange(or red and yellow) food coloring-optional
- 1/3 cup powdered sugar
In a small sauce pan melt butter, add heavy cream and stir to combine, then stir in salt, orange extract and food coloring and stir again to combine, set aside. Over a double boiler melt chopped white chocolate, stirring casually until smooth and completely melted. DO NOT over heat the chocolate!!! It takes some time to melt completely, but do not heat above 105F (if touched with finger, it will feel about the same temperature as your body), or the chocolate will separate and be unusable. Gently stir in lukewarm butter and heavy cream mixture into melted chocolate. NOTES!!!Butter and heavy cream mixture should be approximately the same temperature as melted chocolate before you combine them. Cool slightly, cover with plastic wrap and refrigerate for 2-3 hours (or until firm enough to roll the balls).While it’s cooling, you can take it from the fridge, stir with a fork, cover again with plastic wrap and place back into the fridge. With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls. You can dust your hands with powdered sugar or if it’s too sticky drop a spoon of mixture into powder sugar,( it makes it much easier to roll into a ball) then roll it again in the sugar when the ball is formed. Roll each balls into powdered sugar to coat them well. Store in the fridge in airtight container up to 1 week or freeze for longer storage.