SANTA CLAUS COOKIES RECIPE: HOW TO MAKE IT
Store-bought peanut butter sandwich cookies become jolly Santas with white chocolate, colored sugar, mini chips and red-hot candies. —Mary Kaufenberg, Shakopee, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 32 cookies.
Number Of Ingredients 6
Steps:
- In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.
Nutrition Facts : Calories 117 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
HEDGEHOG CAKE RECIPE | BBC GOOD FOOD
A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details
Provided by Valerie Barrett
Categories Dessert
Total Time 2 hours 30 minutes
Prep Time 1 hours 30 minutes
Cook Time 1 hours
Yield 16
Number Of Ingredients 17
Steps:
- Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
- Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
- In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
- Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
- Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
- To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
- To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
- Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
- The cake is best made the day before cutting and icing and will keep well for 3–4 days.
Nutrition Facts : Calories 478 calories, FatContent 27.7 grams fat, SaturatedFatContent 16.9 grams saturated fat, CarbohydrateContent 53.5 grams carbohydrates, SugarContent 45.1 grams sugar, FiberContent 1.6 grams fiber, ProteinContent 4.5 grams protein, SodiumContent 0.3 milligram of sodium
More about "nose butter recipes"
SANTA CLAUS COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 117 calories per serving
- In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.
GINGERBREAD TEDDY BEARS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Cuisine Europe, German
Calories 481 calories per serving
- In a small saucepan, combine butter, brown sugar and molasses. Cook over medium heat until sugar is dissolved. Pour into a large bowl; let stand 10 minutes. Stir in egg and vanilla. Combine flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate 2 hours or overnight., Preheat oven to 350°. Shape dough into ten 2-in. balls, ten 1-in. balls, forty 1/2-in. balls and twenty 3/8-in.balls. Place the 2-in. balls on 3 foil-lined baking sheets for the body of 8 bears; flatten to 1/2-in. thickness. Position 1-in. balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. balls to each bear for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate chips for eyes and buttons. , Bake 10-12 minutes or until set. Cool 10 minutes before carefully removing to wire racks to cool completely. With frosting, pipe ears, muzzle and paws; add sprinkles for fingers, toes and nose.
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