Merry and happy everything, folks! Hopefully, the whole family is still in pajamas (perhaps new Christmas ones?), chilling out, relaxing. If this day isn't one to have treats all day long, I don't know one that is. Break out those festive yummies...ad if you don't have any, here are some ideas you can whip up as the kids decide which new Wii game to play first.
Cookie Cutter Fudge from BettyCrocker.com
1 1/2 cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
Betty Crocker® white or red decorator icing (in 4.25-ounce tube), if desired
Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray. In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies. Carefully remove foil. Gently press fudge out of molds to serve.
Oreo Snowman Pops from TheIdeaRoom.net
Simply take some Double Stuff Oreos (or Oreo Cakesters) and insert a popsicle or sucker stick into the frosting in the middle of the Oreo. Melt some white chocolate. I used white CandiQuik, which can be found in the baking supply area of your grocery store. It melts very quickly and covers very nicely.
Then set them to dry on some wax paper. Add mini chocolate chips for the eyes and the mouth. Add a candy corn for the nose. That's it. If needed, you can trim the edges of the chocolate with some kitchen scissors to make a nice smooth edge.
Sticky Gingerbread from iVillage.com (originally from Nigella Lawson's Nigella Christmas)
1 stick plus 3 tablespoons butter
2/3 cup packed soft dark brown sugar
3/4 cup dark corn syrup
3/4 cup molasses
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup whole milk
2 eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.Take off the heat, and add the milk, eggs, and dissolved baking soda in its water. Measure the flour into a bowl and pour in the liquid ingredients beating until well mixed. It will be a very liquid batter, so don't worry. this is part of what makes it sticky later.Pour it into the prepared pan and bake for 45-60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little sticker, and anyway will carry on cooking as it cools. Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it.
What desserts do you love making at the holidays? Share your recipes!