Prep time is 30 minutes. For best results, prepare no more than 2 hours in advance of serving.

 
RECIPE: STRAWBERRY SANTA HATS

Ingredients For 30 Pieces

 
Preparation

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

 
For The Filling

 
For The Whipped Cream

 
Plus:

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.
 
Find more delicious recipes at BakedByRachel.com.

You can purchase a sampler of lovely cupcakes like the ones in the photo (from Williams-Sonoma).

Or, you can do it yourself: Turn plain cupcakes into holiday celebrations with green, red and white icing and some purchased adornments such as:

 
Hanukkah cupcakes are even easier: just blue and white icing, topped with:

Inspiration to bake your own! Photo courtesy Williams-Sonoma.

Different companies make a variety of designs. The set in the photo is from Williams-Sonoma, and includes festive holiday cupcake papers.

Holiday cupcake decorations can be found online, at craft and baking stores, and maybe even the baking department of your supermarket.

Make Christmas/Hanukkah/holiday cupcakes an annual tradition!

Thanks to Hannah Kaminsky for tipping us off to this great cookie stamp.

Whether for the experienced baker who’s looking for something new, or the newbie who wants to surprise friends, this little gadget rocks!

Interchangeable letters, numbers, and symbols offer endless possibilities for personalized messages that you create within the frame of the stamp.

Spell out names and messages (Congratulations, Happy Birthday, whatever) to make your next batch of cookies memorable.

The Customizable Cookie Stamp is $15.00 at UncommonGoods.com.