Oreo Truffle Ornament

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Ingredients:

1 package Oreo cookies (36 cookies)

1 package (8 ounces) cream cheese, softened

1 teaspoon vanilla extract

1 package white chocolate melting wafers

Assorted festive sprinkles and edible glitter for decoration

Instructions:

1. Place the Oreo cookies in a food processor and pulse until they become fine crumbs.

2. Add softened cream cheese and vanilla extract to the cookie crumbs. Process until the mixture is well combined and forms a dough-like consistency.

3. Using your hands, roll the mixture into small, bite-sized balls and place them on a parchment-lined baking sheet.

4. Chill the Oreo truffle balls in the refrigerator for at least 30 minutes.

5. In the meantime, melt the white chocolate melting wafers according to the package instructions.

6. Dip each chilled Oreo truffle ball into the melted white chocolate, ensuring it is fully coated. Place it back on the parchment-lined sheet.

7. While the chocolate is still wet, sprinkle festive decorations over the truffles.

8. Allow the chocolate to set by placing the truffles back into the refrigerator for about 15-20 minutes.

9. Once set, remove the truffles and store them in an airtight container in the refrigerator until ready to serve.

Super Cute Hot Cocoa Treat Box

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Supplies:

Pool Noodle

Flowerpot

Paint

Tray from Dollar store

Instructions

Zip-tie the pool noodle to the flower pot. I drilled two holes for each noodle. I found a tray at Dollar Tree that surprisingly fit perfectly. The (12”) Straw stripe is made with white duct tape. The marshmallows are made of pool noodles. I covered them with white felt and painted the lid.

Source: Facebook

7+ Items To Put In Your Christmas Eve Box

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There are so many fun and creative ideas on what to include in your Christmas Eve box. This is a great idea for kids as well as adults.

Starbucks Snowman Cookie Copycat

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INGREDIENTS: (makes 24-30 cookies)

  • 1 cup unsalted butter (at room temperature)

  • 3/4 cup powdered sugar

  • 1 tablespoon vanilla

  • 2 cups flour

  • 1 teaspoons baking powder

  • About 16 oz of dark chocolate wafers. Wilton or Ghirardelli

  • Edible gold dusting powder 

DIRECTIONS:

  • Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy 

  • Add vanilla and mix until well combined.

  • Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).

  • Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers and royal icing.

  • Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.

  • Spoon into a large zip-top bag and seal it well.

  • Place mold on a cookie sheet to keep it flat and easy to move.

  • Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.

  • Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.

  • Squeeze extra chocolate back into a small bowl and set aside.

 

Set toppers aside, and cut/bake cookies.

  • Preheat oven to 350 F degrees.

  • Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles.  Place on a cookie sheet that has parchment paper laid on top. 

  • Bake at 350F degrees for 10-12 minutes.

  • Slide parchment paper (with cookies on top) off baking sheet and cool completely.

ROYAL ICING INGREDIENTS:

3 ounces pasteurized egg whites

 1 teaspoon vanilla extract

 4 cups confectioners' sugar


Directions

  1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Assemble cookies.

  • Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.

  • Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. 

  • Allow topper to harden- sticking it firmly to the top of the cookie.

  • Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. (optional)

Starbucks Cranberry Bliss Bar Copycat

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Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted

  • 1 1/2 cups packed brown sugar

  • 2 eggs

  • 1 teaspoon orange extract

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground ginger

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups all purpose flour

  • 1 cup white chocolate chips

  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese, softened

  • 1 1/2 cups powdered sugar

  • 1/2 teaspoon orange extract

  • 1/2 teaspoon vanilla extract

  • 1/3 cup Craisins, roughly chopped

  • 2 squares baking chocolate or almond bark, melted

Instructions

  1. Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes

  2. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.

  3. Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

  4. To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. 

Starbucks Sugar Plum Cheese Danish Copycat

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INGREDIENTS

  • 1 sheet puff pastry, thawed

  • Flour, for rolling

  • 4 ounces cream cheese or neufchâtel, softened

  • 1 to 2 tablespoons powdered sugar

  • 1/4 cup plum jam

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

COOK MODEPREVENT YOUR SCREEN FROM GOING DARK

INSTRUCTIONS

  • Preheat oven to 400°F.

  • Dust countertop and rolling pin lightly with flour and roll out puff pastry gently just so it is slightly extended. You can skip this step if you prefer.

  • Cut pastry dough into equal squares — one sheet should make 9. Transfer squares to a muffin tin and press gently into wells, leaving the corners out.

  • Mix together cream cheese and powdered sugar. Divide evenly among puff pastry squares, spreading slightly with a spoon.

  • Mix together jam, cinnamon, nutmeg, and cloves, and top each pastry square with a dollop. (You may have extra remaining.)

  • Bake for about 20 minutes, until puffed and golden. Serve immediately.

  • Leftovers can be stored for up to 2 days and reheated in a toaster oven or microwave.

Starbucks Caramel Brulee Latte Copycat

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Ingredients

  • 1 shot espresso or coffee (around 1.6 floz / 50ml)

  • 1 cup skim milk (can use non-dairy)

  • 2 tablespoons caramel sauce

  • 1 tablespoon vanilla syrup

  • whipped cream

  • extra caramel sauce for drizzling

Instructions

  • Pour the espresso/coffee into a saucepan with the milk. Place over a high heat and whisk constantly until frothy and the milk just begins to boil.

  • Take the pan off the heat and stir in the caramel sauce and vanilla syrup.

  • Pour the milky coffee into a mug and top with whipped cream and a drizzle of caramel sauce. 

Starbucks Sugar Cookie Latte Copycat Recipe

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WHAT YOU'LL NEED

  • 4 cup hot brewed Starbucks® Holiday Blend

  • 1/2 cup boiling water

  • 1/2 cup granulated sugar

  • 1 tspvanilla extract

  • 1/2 tsp almond extract

  • 2 cup 3.25% whole milk

  • 1/2 cup white chocolate chips

STEP 01

In heatproof bowl, stir together boiling water and sugar until sugar dissolves. Stir in vanilla and almond extract.

STEP 02

Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.

STEP 03

Divide white chocolate chips and flavoured simple syrup between 2 large mugs; stir in coffee. Pour frothed milk over coffee.

TIPS

1. Substitute Starbucks® Pike Place® Roast for Holiday Blend if desired.

2. Garnish each serving with a sprinkle of holiday-coloured sugar, or rim the mug with coloured sugar. Serve with a sugar cookie if desired.