Peppermint Crunch Fudge

Perfect for your Christmas cookie and candy trays, this delicious Peppermint Crunch Fudge is a must-have this holiday season! Topped with mini-chocolate chips and peppermint crunch, this double layer fudge is easy to make and super-delicious!

Chocolate Layer:

14 oz can, sweetened condensed milk
3 c. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:

14 oz can, sweetened condensed milk
3 c. white chocolate chips
1 tsp. peppermint extract
red food coloring a few drops

Topping:

1/2 c. mini chocolate chips
1/2 c. peppermint crunch like Andes Mints Peppermint Crunch Baking Bits

• Line a 9x9" baking pan with aluminum foil, and spray lightly with non-stick cooking spray. 
• Set aside.
• In a microwave safe bowl, add the chocolate chips and 1 can of the sweetened condensed milk. 
• Heat on high for 1 minute, stir. 
• Heat for 30 second increments, and stir until the chocolate chips have completely melted. 
• Stir in the peppermint extract. 
• Mixture will begin to thicken as it cools. 
• Evenly press into the bottom of the prepared pan.
• For the pink layer, add the white chocolate chips to other can of sweetened condensed milk. 
• In the microwave, heat for one minute on high. 
• Stir. 
• Heat for 30 second increments, and stir until the chocolate chips melt completely.
• Be careful not to overheat
• Add the peppermint extract and a few drops of red food coloring, and stir until completely pink. 
• Press on to the top of the chocolate layer.
• Top the fudge with the mini chocolate chips and peppermint crunch. 
• Refridgerate for at least 2 hours before cutting. 
• To make cutting easier, lift the fudge out of the pan by the sides of the foil. 
• Cut into 1" squares.

Recipe: Real Housemoms

White Chocolate Covered Gingerbread Oreos

Looking for a last minute, super quick and easy treat to serve or give away as a gift? These gingerbread cookies made with Gingerbread Oreos are a real crowd pleaser and make a great homemade Christmas gift from your kitchen! Dont like Gingerbread...any flavour sandwich cookie will work

32 (10.7 oz. package) of Gingerbread Oreos (or any flavor you like)
1 pound almond bark (or your favorite white chocolate)
colored sprinkles, jimmies, or mini candies to decorate

• Melt almond bark as directed on package.
• Dip each cookie in melted almond bark with a fork and completely cover with melted chocolate. 
• Place on a lined foil or waxed paper lined tray. 
• Sprinkle with embellishments while still warm. 
• Allow the cookies to cool completely to harden.
• Store in airtight container in a cool place.

Recipe: Renee's Kitchen Adventures

Overnight Cranberry French Toast Casserole

A sweet breakfast idea made with fresh cranberries. Topped with a dusting of powdered sugar and a drizzle maple syrup, this baked french toast is a great make-ahead recipe to have on hand for a Christmas morning breakfast

2 (8 oz) packages cream cheese
1 large egg
1/2 cup powdered sugar
1 tablespoon vanilla extract, divided
1 large loaf day-old brioche or challah bread, cut into 1-inch cubes
1 1/2 cups fresh cranberries
10 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1/4 cup granulated sugar
1 teaspoon cinnamon
zest of 1 orange, optional
powdered sugar, for garnish

• Lightly grease a 9x13 inch baking dish. Set aside.
• In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. 
• Set aside.
• Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. 
• Sprinkle 1 cup of fresh cranberries over the cream cheese.
• Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.
• In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.
• Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. 
• Cover tightly and refrigerate overnight, or for a minimum of 2 hours.
• Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature.
•  Preheat the oven to 350°F.
• Cover, and bake for 30 minutes. 
• Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.
• Serve warm with powdered sugar and maple syrup as desired!

Recipe: The Novice Chef

Oreo Penguins

These adorable Oreo penguin cookies are an easy treat to make for the holidays and throughout winter! With no baking required, these cute little penguins are a simple dessert craft. Great to make with the kids!

20 ounces dark chocolate candy melts
24 Double Stuf Oreos
24 white chocolate wafers
12 orange M&M minis, cut in half
0.88 ounces candy eyes
48 round peppermint candies
2 pieces Pull n Peel Twizzlers, pulled apart and cut into 2” long pieces
black candy melts (optional, for drawing bow ties and buttons)

• Line two baking sheets with parchment paper or wax paper and set aside. 
• Using a double boiler, melt the dark chocolate candy melts until smooth.
• Dip an Oreo into the melted chocolate to coat. 
• Lift it out with a fork and lightly tap it on the edge of the pot a few times to remove excess
• Place it on a lined baking sheet.
• Add one white chocolate wafer on the bottom half of the dipped Oreo. 
• Center the orange M&M half right above it, then add two candy eyes.
• Create the earmuffs by placing a peppermint candy on each side of the penguin. 
• Attach a 2-inch piece of Twizzler for the strap.
• Repeat the steps with the remaining Oreos. 
• Place the baking sheets with the completed penguins into the refrigerator for 10 minutes to set the chocolate.
• Optional step: Melt the black candy melts and draw little bow ties and buttons onto the penguin’s belly.

Recipe: Dizzy, Busy and Hungry

Cranberry Pecan Brownies

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans. Serve plain or topped with ice cream and hot fudge sauce. Delicious

¼ cup butter
1 cups semi-sweet chocolate
½ cup light brown sugar
1 tablespoon vanilla
2 eggs
½ cup all-purpose flour *
¼ teaspoon kosher salt
1 cup cranberries
½ cup pecans chopped

• Preheat the oven to 325°F. 
• Grease a 9×9 pan with butter or line with parchment. 
• Melt the butter in a medium saucepan over medium-high heat.
• Add the chocolate chips to the butter and stir until melted. 
• Remove from the heat. 
• Add the sugar and vanilla, and stir until smooth.
• Whisk in the eggs. 
• Add the flour and salt. 
• Stir until well combined. 
• Stir in the cranberries and pecans.
• Pour into a well-greased or parchment lined pan. 
• Bake for 28-30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs.

Recipe: Barefeet in the Kitchen

Chocolate Cranberry Biscotti

Perfect for dipping in coffee, latte, cappuccino, etc. They also make great gifts

1 ⅓ cup all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 Large eggs
¼ teaspoon vanilla extract
½ cup dried cranberries (or dried cherries)
chocolate for drizzling or dipping (milk, dark or white chocolate)

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl whisk together sugar and eggs until a light lemony color. 
• Add in dried cranberries.
• Mix in dry ingredients until a dough forms.
• Shape dough into two loaves approximately 12 inches by 2 inches. 
• Place on the baking sheet a few inches apart.
• Bake until loaves are just beginning to crack, about 30 minutes.
• Remove from oven and remove parchment paper and loaves to a cooling rack for 10 minutes. 
• Turn oven down to 325 degrees.
• Cut loaves with a serrated bread knife into ⅜ inch thick slices on the diagonal
• Place cut side up on the baking sheet.
• Bake for 10-15 minutes until crisp, turning each cookie over halfway through baking.
• Let cool completely. 
• Dip in or drizzle with chocolate as desired for decorating.

Recipe: That Recipe

Bailey's Irish Cream Chocolate Poke Cake

A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. 

 

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Recipe: Life, Love and Sugar

Nantucket Cranberry Christmas Pie

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

▢2 cups fresh or frozen cranberries½ cup sugar

2 cups fresh or frozen cranberries
½ cup sugar
½ cup chopped pecans

Topping:  
¾ cup butter softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup all-purpose flour 

• Preheat the oven to 350°F. 
• Combine the filling ingredients and stir to combine. 
• Pour into a generously buttered 10" pie plate.
• Combine the butter and sugar in a mixing bowl and beat until smooth. 
• Add the eggs and almond extract and beat again until fluffy. 
• Add the flour and beat once more.
• Use a small cookie scoop to quickly dollop spoonfuls across the top of the pie. 
• It doesn't need to look perfect
• Spread the thick batter over the cranberry mixture in the pan. .
• Bake for 40-50 minutes
• Test doneness with a toothpick, just to make sure the topping is cooked through. 
• Serve warm with whipped cream or vanilla ice cream.

Recipe: Barefeet in the Kitchen