Christmas Recipes

Christmas Recipes

 

Reindeer Bait

 

Ingredients

  • 3 c. corn chex
  • 2 c. wheat chex
  • 2 c. mini pretzels
  • 2 c. mini marshmallows
  • 1 c. red and green M&Ms
  • 20 oz. white chocolate
  • Red and green sprinkles, for garnish

 

Directions

  1. In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
  2. Melt white chocolate and pour over mixture. Stir until fully coated.
  3. Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
  4. Break up into bite-size pieces and serve.

 

Red Velvet Truffles

 

Ingredients

(For the Red Velvet Cake)

  • 3/4 Cup / 170g Butter
  • 1 Cup / 220g Sugar
  • 2 Eggs
  • 1 Tbsp Red Food Colouring
  • 1 Tsp Vanilla Essence
  • 1 1/3 Cups / 200g Flour
  • 3 Tbsp Cocoa Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Cup / 125ml Milk
  • 1 Tsp Vinegar

(For the truffles)

  • Red Velvet Cake
  • 250g Cream Cheese
  • 1/2 Cup Icing Sugar
  • 300g White Chocolate

Directions

Break the red velvet cake up into a bowl. Use your fingertips to crumble the cake until it is all crumbs. Reserve a handful of the crumbs to use to decorate the truffles later on. In a separate clean bowl add the cream cheese making sure it is at room temperature. Use a whisk or a hand beater to mix the cream cheese together until it has softened and whipped up a little. This makes it much easier to mix with the cake crumbs. Add half of a cup of icing sugar to the cream cheese and beat together until well combined. Use a wooden spoon to mix the cream cheese and cake crumbs together until there are no lumps, it’s a velvety texture, and the crumbs are sticking together. Roll out 1 tablespoon amounts of the truffle mixture and place onto wax paper so it doesn’t stick. Continue until you have used all of the truffle mixture. Place the truffles into the fridge for at least a few hours for them to set. Use a sharp knife to cut a block of white chocolate into small pieces and place into a heat proof bowl. Melt the white chocolate over a double boiler until completely smooth. Remove the truffles from the fridge and dip them into the white chocolate, draining the excess chocolate before placing onto wax paper to set. Sprinkle with a small amount of the cake crumbs we reserved earlier. Continue with the remaining truffles.