With Thanksgiving and Halloween out of the way, the Christmas Holidays are just around the corner. How many houses do you know which have lights put up already? When did that happen? This is the season of lots of laughter, spending time with family and some great food!
Here are some treats which appeal to everyone from Frosty the Snowman to the Grinch himself!
-4 Egg Whites At Room Temperature
- 1/4 tsp. Salt
- 1/4 tsp. Cream of Tartar
- 1 1/3 Cup Granulated Sugar
- 1-2 Drops Peppermint Oil
- 4-5oz Melting Chocolate
- Red Gel Food Coloring
- Makes approx. 36 cookies.
- Preheat oven to 200 degrees F and line 2 large baking pans with parchment paper.
- In the bowl of an electric mixer beat egg whites on low until they become white and foamy.
- Add in salt and cream of tartar, beat until soft peaks form.
- Set timer for 7 minutes and beat on medium-high the entire time. Throughout the 7 minutes gradually add in granulated sugar taking the entire 7 minutes to do so.
- Add in 1-2 drops peppermint oil, mix for a few moments until fully combined.
- Prepare a large piping bag with a large round tip. To make the red striped use toothpick to paint red stripes inside the piping bag starting down at the very tip.
- Fill piping bag with meringue. Pipe 3.5in-4in “coils” onto parchment paper.
- Bake at 200 for 2.5-3.5 hours. Baking time will depend on humidity, difference in oven, and size of cookies. Cookies will be crisp when broke, but melt in your mouth.
- Carefully slide parchment paper off pan and allow to cool.
- Once cookies have cooled, melt chocolate.
- Gently dip one end of cookie into chocolate and place back on the parchment paper and allow chocolate to firm
-2 tubes (8 ounces each) refrigerated crescent rolls
-1 package (8 ounces) cream cheese, softened
-½ cup sour cream
-1 teaspoon dill weed
-⅛ teaspoon garlic powder
-1-½ cups chopped fresh broccoli florets
-1 cup finely chopped celery
-½ cup finely chopped sweet red pepper
Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.
For the Cake:
· 5 egg whites, room temperature
· 3/4 cup buttermilk, divided
· 3/4 cup unsalted butter, softened
· 1 3/4 cup granulated sugar
· 2 1/2 cup cake flour
· 1 Tbsp baking powder
· 1/2 tsp kosher salt
· 3/4 cup jimmies (sprinkles- the log shaped ones)
For the Topping:
· 2 tubs (10.6oz each) Cool Whip Vanilla Frosting, thawed
· 1/4 cup yellow candy melts
1. To make stars for tree tops, melt candy melts in glass bowl for 30 seconds. Stir and heat an additional 30 seconds. Mix until smooth. Pour into a small ziploc bag and cut off the corner (very small). Pipe stars onto parchment paper. Allow to set while baking cupcakes.
2. In small bowl, mix egg whites with 1/4 cup buttermilk. Set aside.
3. In mixer, beat butter with granulated sugar for 2-3 minutes until creamy. Add cake flour, baking powder and kosher salt, mix until combined. Add in egg white mixture, beating well. Slowly add remaining 1/2 cup buttermilk and sprinkles.
4. Line cupcake tin with paper liners. Fill liners 1/2 full and bake in a 350 degree oven for 15-18 minutes. Remove and cool completely before frosting.
5. To frost, fill pastry bag with Cool Whip Frosting and pipe onto cooled cupcake. Immediately sprinkle with green sugar sprinkles. Top with a star! Store cupcakes in refrigerator, up to 3 days. ENJOY!