RED SANTA HAT RECIPES

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BEST SANTA HAT CUPCAKE RECIPE - HOW TO MAKE SANTA HAT CUP…



Best Santa Hat Cupcake Recipe - How to Make Santa Hat Cup… image

Impress your friends with this adorable Santa Hat Cupcakes.

Provided by Lauren Miyashiro

Categories     Christmas    dessert

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 7

1

box Devil’s food cake

1/2 c.

(1 stick) butter, softened

2

8 oz packages cream cheese, softened

3 c.

powdered sugar

1 tsp.

vanilla extract

Red food coloring

Red sanding sugar

Steps:

  • Preheat oven to 350°F. Line a muffin tin with liners. Make chocolate cupcakes according to package directions. Let cool completely. Make cream cheese frosting: In a large bowl, beat together butter, cream cheese, powdered sugar, and vanilla until light and fluffy. Transfer about one third of the frosting to a smaller bowl. Dye the rest of the frosting (in the large bowl) red. Pipe red frosting onto cupcakes in a conical shape to mimic a Santa hat. Sprinkle with red sanding sugar. Use a smaller star tip to pipe the white frosting around the edges.

SANTA CLAUS COOKIES RECIPE: HOW TO MAKE IT



Santa Claus Cookies Recipe: How to Make It image

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

12 ounces white baking chocolate, chopped
1 package (1 pound) Nutter Butter sandwich cookies
Red colored sugar
32 vanilla or white chips
64 miniature semisweet chocolate chips
32 Red Hots candies

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.

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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
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.
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Calories 175 calories per serving
  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; divide into 2 portions, 1 slightly larger than the other. , Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. , Divide the smaller portion in half. Shape and flatten 1 half into a beard. Place beard over face; using a sharp knife, cut deep slits to resemble hair. , Use the remaining dough for the mustache, nose, eyebrows, hat pompom and brim. Shape a portion of dough into a mustache; flatten and place on face over beard. Using sharp knife, cut slits to resemble hair. Place a small ball above mustache for nose. With scissors, cut 2 slits for eyes; insert raisins into slits. Form another small portion of dough into eyebrows; flatten and place above eyes. Roll out a narrow piece of dough to create a hat brim; position below hat. Fold tip of hat over and add dough ball for pompom. If desired, using scissors or sharp knife, cut small lines along edges of brim and pompom to resemble fur., In separate small bowls, beat each egg yolk. Add red food coloring to 1 yolk; carefully brush over hat. Brush plain yolk over remaining dough., Cover loosely with foil. Bake 15 minutes. Uncover; bake until golden brown, 10-12 minutes longer. Cool on a wire rack.
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  • Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up., In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #16 star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache and beard on face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving.
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