Fun for kids and adults alike. Photo courtesy CandiQuik.
Here are two fun ideas for Christmas. The first, strawberries decorated as Santa hats, is from Sarah at the CandiQuik blog.
Prep time is 30 minutes. For best results, prepare no more than 2 hours in advance of serving.
Ingredients For 30 Pieces
1. WASH the strawberries and pat completely dry. Slice off the stem of each strawberry, creating a flat bottom.
2. MELT the CandiQuik in a tray according to package directions. Dip the bottom of each strawberry in the CandiQuik, allowing the excess coating to drip off.
3. POUR the pearl dragées into a small bowl. ROLL the bottoms of the strawberries in the pearls. Dip the very bottoms of the mini marshmallows in the coating and attach to the tips of the strawberry hats.
4. PLACE on wax paper to set.
RECIPE: CHEESECAKE SANTA HATS
This Christmas cheesecake treat is from Rachel of BakedByRachel.com. The mini eggnog-flavored cheesecakes have a chocolate cookie crust, topped off with fresh whipped cream and strawberry Santa hats.
Prep time is 15 minutes, cook time is 20 minutes.
Ingredients For 12 Pieces
For The Crust
Eggnog cheesecake with strawberry Santa hats. Photo courtesy BakedByRachel.com.
*Instead of the 20 chocolate wafer cookies, you can substitute 10 whole Oreo cookies minus the cream filling.
1. PREHEAT the oven to 350°F. Lightly grease the 12 wells of a mini cheesecake pan.
2. BLEND the cookies in a food processor until only fine crumbs remain. Combine the crumbs with the butter and sugar. Divide among the greased cheesecake wells, adding 1 small cookie scoop of crust mixture to each cavity. Press down firmly to create an even layer. Bake for 5 minutes.
3. REDUCE the oven temperature to 325°F.
4. BEAT together in a large bowl or stand mixer the cream cheese and granulated sugar, until fluffy and smooth. With the mixer running on low, slowly add the eggnog, flour, vanilla and salt. Gradually increase the speed, mixing until no lumps remain. Finally, add the egg, mixing until combined with no streaks remaining.
5. DIVIDE the batter among the cheesecake pan cavities using a medium scoop. Add roughly 1 and 1/4 scoops (a heaping scoop) to each cavity. Bake for 15-18 minutes or until the cheesecakes are set.
6. COOL the cheesecakes in the pan on a wire rack until they are room temperature. Transfer them to the refrigerator to chill overnight or until chilled through.
7. BEAT together the heavy cream and powdered sugar in a medium bowl, until stiff peaks form. Cover and chill until ready to use.
8. CAREFULLY REMOVE the cheesecakes from the pan, removing the pan discs from the crusts. Top off with whipped cream and strawberries. Sprinkle with optional powdered for a snow dusted look.