SMALL CHRISTMAS ORNAMENTS RECIPES
HOMEMADE CHRISTMAS ORNAMENTS RECIPE - FOOD.COM
This is a great recipe for making non edible Christmas ornaments. I just made these with my kids and the recipe works great. You will enjoy making these with your loved ones, I did!!
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 30 ornaments, 30 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees.
- Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
- Roll out with rolling pin until it is about 1/4 in or less thick.
- FYI-depending on the size of the cookie cutter you may get more or less ornaments.
- Use cookie cutters to make individual ornaments.
- Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely.
- Once dried, paint and design as desired, place ribbon and hang on tree!
Nutrition Facts : Calories 60.7, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3773, CarbohydrateContent 12.7, FiberContent 0.5, SugarContent 0.1, ProteinContent 1.7
ORNAMENT DOUGH RECIPE | ALLRECIPES
These baked ornaments harden nicely so there is no overnight wait before decorating.
Provided by Darlene Coleman
Categories Everyday Cooking More Meal Ideas DIY
Yield 1 dozen ornaments
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
- Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
- Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
Nutrition Facts : Calories 151.7 calories, CarbohydrateContent 31.8 g, CholesterolContent 0 mg, FatContent 0.4 g, FiberContent 1.1 g, ProteinContent 4.3 g, SaturatedFatContent 0.1 g, SodiumContent 7785.6 mg, SugarContent 0.1 g
More about "small christmas ornaments recipes"
ORNAMENT DOUGH RECIPE | ALLRECIPES
These baked ornaments harden nicely so there is no overnight wait before decorating.
From allrecipes.com
Reviews 4.5
Category Everyday Cooking, More Meal Ideas, DIY
Calories 151.7 calories per serving
From allrecipes.com
Reviews 4.5
Category Everyday Cooking, More Meal Ideas, DIY
Calories 151.7 calories per serving
- Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
See details
MIRROR GLAZE CHRISTMAS ORNAMENT CAKES | LOVE AND OLIVE OIL
Festive ornament-shaped entremet cakes with a crunchy chocolate pecan crust, gooey salted caramel, creamy chocolate crémeux and a cloud-like caramel mousse all covered in a shiny red mirror glaze.
From loveandoliveoil.com
Total Time 72 hours
From loveandoliveoil.com
Total Time 72 hours
- For Caramel Sauce:Combine sugar, corn syrup, and 1 tablespoon water in a small, high-sided saucepan set over medium-high heat. Bring to a simmer, brushing down any stray sugar crystals from the side of the pan using a wet pastry brush. Stop stirring once sugar has dissolved and mixture comes to a boil.Continue to boil, swirling the pan occasionally to ensure even cooking, until the sugar darkens to a rich amber color.Add the butter and whisk until completely melted and smooth.Remove from heat and add the heavy cream. It will bubble violently and may appear to seize up; continue to stir until smooth and uniform. Once it’s smooth again, return to medium heat and boil until it reaches 230 to 235 degrees F.Let cool for 5 minutes or so, then add caramelized white chocolate, stirring until melted and smooth. Let cool to room temperature before layering onto frozen cremeux. Or, if you want to store and use it later, transfer to a jar or heat-proof container, then cover and refrigerate up to 7 days until ready to use. You may need to reheat it in the microwave or stovetop until it’s pourable.For Chocolate Crémeux:Bloom gelatin. For leaf gelatin, cut into strips and place in a bowl with cold water for at least 5 minutes to soften. For powdered gelatin, sprinkle over 1 tablespoon of cold water and let sit for at least 5 minutes.Gently melt chocolate in a double boiler or a heat-proof bowl set over, but not touching, an inch or so of gently simmering water. Remove from heat and set aside.Combine milk and cream in a small saucepan. Heat over medium until steaming and just barely starting to bubble.Whisk egg yolk in a small bowl. Slowly whisk in 1/4 cup of hot milk mixture into egg yolk, whisking constantly. Continue to whisk in a bit more hot liquid at a time until egg mixture is hot to the touch. Add back to saucepan with remaining milk and return to medium heat.Cook, stirring constantly and scraping the bottom and sides of the pan as you go, until mixture thickens (it should read 170 degrees F on an instant read thermometer). Remove from heat.If using leaf gelatin, wring out as much water as possible. For powdered gelatin, microwave for 5 to 10 seconds and stir until melted. Add gelatin to hot milk mixture in the saucepan, whisking until well combined.Add melted chocolate and stir until completely incorporated.Spoon mixture into silicone molds (approximately 1 3/4-inches in diameter), leaving about 1/4-inch of room at the top of each mold (if you are skipping the caramel layer, you can fill the molds to the top). Place mold on a flat surface like a sheet pan, and place in the freezer, making sure the mold sits level. Freeze until firm, at least 4 hours.Once cremeux is completely set, pour caramel on top, filling just to the top of the mold. Return to freezer and freeze overnight until firm. Reserve remaining caramel for the mousse.For Chocolate Pecan Crust:Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper.In a food processor, pulse pecans until finely ground (don’t go so far as to make pecan butter; a coarse crumb is fine).Add flour, sugar, cocoa powder and salt and pulse until evenly distributed.Sprinkle butter cubes over dry ingredients. Pulse until butter mixture forms coarse, dry crumbs. Pinch a bit of the mixture together between your fingers; if it sticks together, it’s good to go. If not, sprinkle over a teaspoon or two of milk and pulse until evenly incorporated.Dump crumb mixture into prepared baking pan, and press into an even layer over the bottom of the pan.Bake for 15 to 18 minutes or until set. Let cool slightly, then cut out 5 rounds (use a cookie cutter that is about 1/2 smaller overall than your silicone mold). It’s easier to cut cleanly while the crust is still warm.Place pan on a wire rack and let cool completely (ideally overnight to let it dry out and get crunchier). Use an offset spatula to transfer rounds to a baking sheet, then place in freezer until ready to use.For Caramel Mousse:Bloom gelatin. For leaf gelatin, cut into strips and place in a bowl with cold water for at least 5 minutes to soften. For powdered gelatin, sprinkle over 1 tablespoon of cold water and let sit for at least 5 minutes.Combine caramel and milk together in a small saucepan. Heat over medium until steaming and just starting to bubble.Whisk egg yolk in a small bowl. Slowly whisk in 1/4 cup of hot milk mixture into egg yolk, whisking constantly. Continue to whisk in a bit more hot liquid at a time until egg mixture is hot to the touch. Add back to saucepan with remaining milk and return to medium heat.Cook, stirring constantly and scraping the bottom and sides of the pan as you go, until mixture thickens (it should read 170 degrees F on an instant read thermometer). Remove from heat.If using leaf gelatin, wring out as much water as possible. For powdered gelatin, microwave for 5 to 10 seconds and stir until melted. Add gelatin to hot milk mixture in the saucepan, whisking until well combined.Add white chocolate and stir until completely incorporated. Transfer to a large, heat-proof bowl and let cool completely, stirring occasionally, to about 85 degrees F.Once caramel mixture is cool, whip cream using the whisk attachment on a stand mixer until it forms medium-stiff peaks.Spoon about 1/3 of whipped cream into bowl with caramel mixture, folding to lighten. Add remaining cream and fold until completely incorporated.Spoon mixture into 6 3-inch-diameter silicone molds, filling the molds about 2/3 of the way full. Place mold on a flat surface like a sheet pan to keep the mold level.Remove frozen crust rounds and cremeux domes from the freezer. Run a pairing knife around the top edge of the caramel layer to release it from the silcione, then press out the frozen domes. Carefully place one dome, caramel side up, into the center of each mousse-filled mold.Place a crust round directly on top of the caramel, and press until the crust is level with the top of the silicone mold. You may have some excess mousse that squeezes out, that’s ok. If you underfilled your molds, you might want to put a bit of mousse in a piping bag to fill it in as needed. Scrape off the excess mousse using an offset spatula.Place entire tray in the freezer, making sure the mold sits level. Freeze overnight until completely solid.For Mirror Glaze:Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. Place white chocolate in a heat-proof bowl and set aside.Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.Remove from heat and add gelatin (squeeze out as much water as possible first) and whisk until completely dissolved. Whisk in sweetened condensed milk. Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth (you can also use an immersion blender if you have one to expedite this process, just try not to mix air bubbles into the glaze if possible).Let glaze cool, stirring occasionally, until glaze reaches approximately 90-94 degrees F on an instant-read thermometer. The glaze needs to be the correct temperature or it will not form a thick enough layer on the outside of the cakes.When the glaze reaches 95-96 degrees, add powder or gel food coloring as desired (I used a generous amount of Americolor Super Red, you need quite a bit more than you think you will to get an ultra rich color). If at any point your glaze gets too cool/thick, microwave it in 10 second bursts, stirring to even out the temperature throughout.If you want to make the glaze ahead of time, store it tightly covered in the refrigerator until you’re ready to use it. Before glazing, rewarm the glaze in the microwave in 30 second bursts, stirring well after each interval, until glaze is once again smooth and fluid. It’ll likely be warming than your target temperature of 94 degrees, so let it cool, stirring occasionally, until it cools down again to the appropriate temperature.Unmold frozen mousse cakes and place on a wire rack set inside a rimmed baking sheet to catch any excess glaze. Pour glaze generously over cakes. If your glaze seems a bit thin, you can do another layer, or let the glaze cool down a few more degrees which should give you a thicker layer. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops. Carefully transfer cakes using an offset spatula to cardboard cake rounds or small pieces of cardboard for easy movement. Any leftover glaze can be scraped up and refrigerated in an airtight container for later use.To finish, press a gold-dusted Rolo into the side of each cake. Optionally, dip a paintbrush just barely into gold luster dust. Tap the brush with your finger over top of cakes to sprinkle a tiny bit of gold over the top of each cake.Glazed cakes will keep uncovered in the refrigerator for up to 5 days. Let come to room temperature 15 to 20 minutes before serving.
See details
85 DIY CHRISTMAS ORNAMENTS | EASY HOMEMADE CHRISTMAS TRE…
Nov 11, 2021 · For the wood-burned ornaments, gather round wood slices, a wood-burning tool, ribbon or twine and a hot glue gun. Start by wood-burning whimsical snowflake motifs into each wood slice and hot glue the ribbon onto the front and back of the wood to create an ornament. See More Photos: 1 Christmas …
From hgtv.com
From hgtv.com
See details
HOW TO MAKE SALT DOUGH ORNAMENTS | BETTER HOMES & G…
Apr 22, 2021 · If you've never made salt dough ornaments before, it's one of the easiest crafts to make. Just mix up a simple dough of salt, flour, and water (seriously, that's it!) and use cookie cutters to create any shape you like. Once you bake the ornaments, you can paint them or accessorize them however you like.
From bhg.com
From bhg.com
See details
OUR FAVORITE SALT DOUGH RECIPE FOR ORNAMENTS, HANDPRINTS ...
From wholefully.com
See details
SALT DOUGH ORNAMENT RECIPE - THE BEST IDEAS FOR KIDS
Nov 16, 2020 · Combine your flour, salt and water and mix well. Knead for 10 minutes. If your dough is too dry, add a little bit more water. If it’s too sticky, add a little bit of flour. It will help to place flour down on your surface when kneading and on your hands. Keep kneading until the dough becomes really smooth.
From thebestideasforkids.com
From thebestideasforkids.com
See details
EASY HOMEMADE CINNAMON ORNAMENTS | MCCORMICK
Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet. 2 Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack.
From mccormick.com
From mccormick.com
See details
HOW TO MAKE CINNAMON SALT DOUGH ORNAMENTS - LITTLE BINS ...
1 cup flour. 1/2 cup salt. 1/2 cup cinnamon powder. 3/4 cup very warm water. Combine all the dry ingredients in a bowl, and form a well in the center. Add the warm water to the dry ingredients and mix together until it forms a dough. Roll the dough to ¼ inch thick or so and cut out your Christmas ornament shapes.
From littlebinsforlittlehands.com
From littlebinsforlittlehands.com
See details
30 EASY CHRISTMAS ORNAMENT CRAFTS TO MAKE NOW | BETTER ...
Jul 26, 2021 · Christmas Ornaments. This sweet tree is an adorable Christmas ornament craft the kids can make. Cut a tree shape from light green wool. Cut out a dark green tree accent and a brown trunk accent and sew these pieces onto light green layer. Use needle and thread to sew on purchased beaded felt balls in a zigzag pattern.
From bhg.com
From bhg.com
See details
85 DIY CHRISTMAS ORNAMENTS | EASY HOMEMADE CHRISTMAS TREE ...
Nov 11, 2021 · Using ingredients you already have in your kitchen, you can whip up a whole batch of these cookie-shaped ornaments. For the dough, you need 4 cups of flour, 1-1/2 cups of water and 1 cup of salt. First, preheat the oven to 325 degrees F. Combine ingredients, then knead the mixture into dough and roll out flat.
From hgtv.com
From hgtv.com
See details
HOW TO MAKE SALT DOUGH ORNAMENTS WITH JUST 3 INGREDIENTS ...
Jan 30, 2018 · They are the perfect easy family Christmas activity. They only require three ingredients: salt, flour and water. These pretty little ornaments can be used as gift tags, paired with other glitter ornaments for a sparkly tree or given as gifts to your family and friends. Check out how to make our star-shaped salt dough ornaments in nine easy ...
From shutterfly.com
From shutterfly.com
See details
15 BEST CINNAMON CHRISTMAS ORNAMENTS - HOW TO MAKE EASY ...
Nov 19, 2020 · Extra yummy-smelling thanks to the addition of clove and nutmeg, this recipe makes salt dough that's so easy to work with, it's perfect for use in children's crafts. Get the tutorial at Adventures of a DIY Mom. Made of applesauce and loads of cinnamon, these ornaments will be the stars of any Christmas tree.
From countryliving.com
From countryliving.com
See details
25 WAYS TO FILL A CHRISTMAS ORNAMENT - THE IDEA ROOM
Dec 02, 2016 · Have you ever made your own unique ornaments from the glass or plastic ornaments? Such a cute and inexpensive way to personalize your Christmas tree or gifts! These 25 Ways to Fill a Christmas Ornament ideas are so perfect, you’ll wonder why you haven’t tried them before now.
From theidearoom.net
From theidearoom.net
See details
EASY HOMEMADE CINNAMON ORNAMENTS | MCCORMICK
Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet. 2 Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack.
From mccormick.com
From mccormick.com
See details
HOW TO MAKE CINNAMON SALT DOUGH ORNAMENTS - LITTLE BINS ...
Salt Dough Ornaments; ALSO CHECK OUT: Peppermint Salt Dough Recipe. Cinnamon applesauce ornaments are very popular! Instead we can show you how to make cinnamon ornaments without applesauce. Yes, it can be done and we think they might be even better. Super easy, these no bake cinnamon ornaments are sure to be a fun Christmas activity for kids.
From littlebinsforlittlehands.com
From littlebinsforlittlehands.com
See details
VERY MERRY ORNAMENTINI - INSPIRED BY CHARM
Dec 08, 2016 · Very Merry Ornamentini (Christmas Ornament Cocktail): First, let’s talk about the actual cocktail. I opted to create a variation on a classic cosmopolitan. With vodka as the base, I added cranberry juice, cherry juice, orange liqueur, and a splash of freshly squeezed orange juice. Adding cherry juice and substituting orange juice for lime ...
From inspiredbycharm.com
From inspiredbycharm.com
See details
26 BEST CHRISTMAS APPETIZERS: THE ULTIMATE ROUND-UP ...
Dec 13, 2021 · Spinach and Ricotta Puff Pastry Christmas Tree. spinach puff pastries lined up in a Christmas tree shape. Credit: Magda. View Recipe. this link opens in a new tab. This recipe serves up the delicious flavors of Parmesan, ricotta, and spinach, and a pinch of ground nutmeg in the shape of a Christmas tree.
From allrecipes.com
From allrecipes.com
See details
17 MINI CHRISTMAS JUMPER KNITTING PATTERN FREE | SHIMMER ...
Jul 09, 2021 · These Mini Christmas Knit Ornaments could outfit a very tiny elf. 50 Free Christmas Knitting Patterns Get a head-start on your festive knitting with these fantastic free patterns including Christmas jumpers decorations stocking-stuffers and more. Source: pinterest.com. Mini yarn basket for knitting all those mini sweaters knit.
From shimmer-merry-christmas.github.io
From shimmer-merry-christmas.github.io
See details
HOW TO HANG ORNAMENTS THE RIGHT WAY | TASTE OF HOME
Nov 17, 2021 · It’s almost that time of year again, where boxes of garland and Christmas ornaments are brought up from the basement storage to glam up an otherwise bare evergreen. It doesn’t matter whether the tree is real or artificial— decorating a Christmas tree is a fun holiday tradition.
From tasteofhome.com
From tasteofhome.com
See details
DIY CHRISTMAS DIORAMA ORNAMENTS - HAPPY HAPPY NESTER
Ornament Supplies: Plastic Ornaments with Openings. Mini Bottle Brush Trees. Hot Glue Gun. Glue Pen. Glitter (If you make more than a couple of ornaments, you might want to buy more than one glitter container) Silver Tinsel Wire. Velvet Ribbon (optional)
From happyhappynester.com
From happyhappynester.com
See details
