REINDEER EYES RECIPE RECIPES
REINDEER NOSES RECIPE - FOOD.COM
The combination of salty and sweet in this tasty Christmas treat is fantastic! This is a perfect recipe to make with your kids over the holidays.
Total Time 4 minutes
Prep Time 0S
Cook Time 4 minutes
Yield 36 pieces
Number Of Ingredients 3
Steps:
- Preheat oven to 170 degrees.
- Place pretzels on parchment covered cookie sheet.
- Unwrap 1 Hershey's Kiss for each pretzel and place on top.
- Bake 4-6 minutes until Kisses are soft.
- Remove from oven and press one coloured M&M into each Kiss.
- Allow to cool completely.
Nutrition Facts : Calories 111.2, FatContent 4.2, SaturatedFatContent 2.5, CholesterolContent 2.9, SodiumContent 118.9, CarbohydrateContent 16.6, FiberContent 0.7, SugarContent 9.3, ProteinContent 1.8
REINDEER COOKIES RECIPE | SOUTHERN LIVING
These no-bake treats are perfect for Santa and the kids.
Provided by Southern Living Editors
Number Of Ingredients 5
Steps:
- Prepare a DIY piping bag for your frosting. Our trick is to take a Ziploc bag and place it inside a glass. When you transfer the frosting, keep scraping the spatula against the rim of the glass that’s covered by the bag. When you’re done, lift the bag up and squish the icing into one corner. Take a pair of scissors and clip the end slightly.
- Take the peanut butter cookies and split them in half. Set them aside where you plan to assemble the cookies.
- Chop the pretzels to create antlers that will be added to the peanut butter cookie base.
- Place a dollop of frosting at the top and bottom of the peanut butter cookie. You’ll want to do this on one of the cookies in each pair. Placing a dollop at the top and bottom of the cookie helps to balance out the sandwich once the antlers are added.
- Take the pretzel antlers and place two on opposite sides of the top dollop of frosting on each cookie. Place the other side of the cookie back on gently to make a closed sandwich.
- Place two dollops on the top of each cookie sandwich. Place another dollop at the bottom of the cookie for the nose. Gently press mini M&Ms on the top dollops for the eyes and the bottom for the nose of these reindeer. Make sure the emblem is face down toward the frosting so it’s hidden.
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REINDEER CHEESECAKE RECIPE - EVERYDAY EILEEN
Festive Holiday cheesecake decorated to create fun reindeer slices of cheesecake. Perfect for family parties, office celebrations, and kids parties.
From everydayeileen.com
Reviews 5
Total Time 315 minutes
Category Dessert
Cuisine American
Calories 452 kcal per serving
From everydayeileen.com
Reviews 5
Total Time 315 minutes
Category Dessert
Cuisine American
Calories 452 kcal per serving
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From foodtalkdaily.com
Total Time 10 minutes
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SWEET AND SALTY REINDEER POPS RECIPE - HOW TO MAKE ...
These sweet and salty Reindeer Pops make an adorable addition to any holiday cookie plate!
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category Christmas, comfort food, dessert, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category Christmas, comfort food, dessert, snack
Cuisine American, Comfort Food
- Place the peanut butter in a medium bowl. Sift the powdered sugar through a fine mesh strainer over top of the peanut butter. Using a rubber spatula, stir the peanut butter and sugar together to make a smooth, somewhat stiff mixture. Spread about 1 teaspoon of the peanut butter mixture on half of the crackers. Press the wooden sticks into the peanut butter mixture, then top each with one more cracker. Press the crackers to stick them together. Place in the freezer for 20 minutes. Meanwhile, chop the chocolate bars into small, similar-sized pieces. Place in a bowl set over a pot filled with about 1” of water. (Make sure that the bowl does not touch the water). Place the pot on the stove and bring the water to a simmer over medium-low heat. Stir the chocolate occasionally, until it is melted and fluid. Transfer to a tall measuring cup, for easier dipping. Line a large baking sheet with parchment or waxed paper. Remove the pops from the freezer. Dip one pop into the melted chocolate to coat completely. Remove and let the excess chocolate drip off into the measuring cup. Place the pop on the sheet tray and immediately place four little pretzel pieces up top (the antlers), two candy eyes just below, then one red candy nose. Repeat with all of the other pops. When the chocolate is shiny and still somewhat soft, sprinkle the tops of the reindeer faces with a pinch of flaky sea salt, if you like. Let firm up at room temperature for 30-45 minutes. Store in an air-tight container in a single layer, between layers of parchment paper, in a cool spot in your kitchen or in the refrigerator for up to 1 week.
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From goodhousekeeping.com
Total Time 2 hours 30 minutes
Category dessert
From goodhousekeeping.com
Total Time 2 hours 30 minutes
Category dessert
- Make pastry cream: In small saucepan, heat milk and cream until barely simmering. Meanwhile, whisk together sugar, flour, nutmeg, cloves and salt. Add yolks and whisk to combine. Whisk a little warm milk mixture into egg mixture. Then, whisking constantly, gradually whisk in remaining milk mixture. Transfer entire mixture back to pan and cook on medium, whisking constantly, until it starts to thicken (whisking constantly ensures mixture stays as smooth as possible and yolks don’t scramble). When mixture is pudding-like consistency, start whisking occasionally until mixture comes to a slow boil. Remove from heat and whisk in vanilla. Strain through sieve into measuring cup and press piece of parchment paper directly against surface. Refrigerate pastry cream until chilled, at least 2 hours and up to 2 days. Make cream puffs: Heat oven to 400°F. In medium saucepan, combine butter, granulated sugar, 3/4 cup water and salt. Bring mixture to a boil, stirring occasionally to melt butter. Remove from heat and stir in flour and cinnamon. Return mixture to medium heat and cook, stirring constantly, until it pulls away from sides of pan, about 1 minute. Transfer hot mixture to large bowl. Using electric mixer on low speed, beat 1 minute to cool slightly. Beat in eggs 1 at a time (dough will be smooth and shiny). Transfer to freezer-safe resealable bag; snip off corner to make 3/4-inch opening. Pipe 1-inch mounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake, rotating pans halfway through, until puffed and golden brown, 20 to 25 minutes. Let cool completely on baking sheets. Once cool, transfer pastry cream to piping bag fitted with round pastry tip and, working from bottom of each puff, fill puffs with pastry cream. Pipe melted dark chocolate onto silicone baking mats or parchment paper for antlers and let set. Use melted milk chocolate to decorate tops for reindeer heads and eyes. Add nonpareils for spots and candies for noses. Transfer buttercream to small piping bag fitted with small star tip and use to pipe ears.
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TAG: REINDEER EYES RECIPE - ?? KIMSPIRED DIY ??
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WILDLIFE & BIRD FRIENDLY REINDEER FOOD - EATS AMAZING.
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Dec 15, 2020 · How to make reindeer pretzels: First, preheat the oven to 350 degrees F. Place half of the pretzels on a baking sheet lined with parchment paper. Cut the rest of the pretzels in half to be the antlers on your pretzels. Next, place the unwrapped Rolo candies on top of the pretzels on the baking sheet. Bake for 2 minutes to allow the Rolo Candies ...
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