Santa’s Peppermint Cream Soda!


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This fun Italian soda Is Christmas in a glass! So delicious and perfect for all ages! Merry Christmas! ~Amy🎄

Santa’s Peppermint Cream Soda!

8 tbsp Torani White Chocolate Dessert Syrup
4 tbsp Torani Peppermint Syrup
48 oz club soda
6 cups crushed ice

Whipped Cream
Crushed peppermint sticks

Whisk together syrups, divide evenly into 6 glasses. Divide up ice, top with soda water, lightly stir. Top with whipped cream and crushed peppermint candy.
Serve immediately.

Makes 6 servings

Recipe by Madeline Richardson

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Feliz Navidad! Dulce de Leche Caramel Coconut Layer Bars


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Feliz Navidad! The flavors of Mexico are a Christmas tradition at our house, from Christmas Eve dinner to holiday parties. Here is my Mexican twist on a favorite classic cookie! ~Amy

Dulce de Leche Caramel Coconut Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14oz can Dulce de leche
Sea salt
1/2 cup Cinnamon Honey Almonds, chopped *Blue Diamond
1 cup, good quality white chocolate pieces
1 1/3 cups sweetened flaked coconut

Heat 350

Spray an 8×8 square pan, with cooking spray.

In a small bowl, toss together graham cracker crumbs and melted butter. Press firmly into prepared pan.
Heat Dulce de leche in microwave until warm and pourable. Stir until smooth. Pour over crust. Sprinkle lightly with sea salt. Top evenly with white chocolate, nuts, and end with the coconut.
Place in oven and bake 25-30 minutes or until lightly browned and bubbly.
Cool completely, and cut into even pieces.

Recipe by Amy Richardson

Sea Salt, White Chocolate, Almond Toffee


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Homemade toffee is a Christmas tradition at our house. I make it really thin, with an equal layer of chocolate and a dusting of nuts. Here is my twist on this holiday favorite! ~Amy

Sea Salt, White Chocolate, Almond Toffee

1 cup butter
1 cup sugar
3 tbsp water
1 tbsp corn syrup
1/4 tsp baking soda

1 1/2 -2 cups good quality white chocolate pieces, Callebaut
1/4 cup finely chopped dry roasted almonds
Flake sea salt

Butter a large cookie sheet. Set aside.
Butter the sides of a medium sized saucepan.
Melt butter over medium heat. Stir in sugar, water and corn syrup. Cook stirring constantly until it reaches soft crack* 280 degrees. Tip*
Remove from heat and stir in baking soda. Pour hot candy into prepared baking sheet. Spread quickly with metal spatula, pulling edges to make a nice thin layer. Immediately sprinkle chocolate over the top. Let it sit a couple of minutes, then spread chocolate evenly to coat. Sprinkle lightly nuts. Sprinkle lightly with crushed sea salt flakes And refrigerate to cool completely.

Recipe by Amy Richardson

*Grandma’s Tip
For perfect candy, cook the candy until it reaches the exact color of peanut butter.

Sparkly Meltaway Spritz Cookies


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This is my new favorite, and super easy Christmas cookie! So light and buttery, they simply melt in your mouth. Topped with sparkly hand colored sugar and delicate frosting, these bite size cookies will be sure to get you on the “nice” list! 🎅🏻

Sparkly Meltaway Spritz Cookies

1 cup butter, at room temperature
1/2 cup powdered sugar
1/2 tsp vanilla
1/2 cup corn starch
1 1/4 cups flour

Frosting
Hand crafted sprinkles

Heat oven to 350 degrees

With an electric mixer, beat butter. Add powdered sugar and beat again, scraping down the sides as necessary. Add vanilla, and mix thoroughly. Add cornstarch and flour, and mix on low. Blend well.

Place dough into cookie press and press close together onto cookie sheet. Bake for 12-14 minutes. Glaze with frosting. Sprinkle with

Vanilla Frosting:

1/2 cup butter, room temperature
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla

With an electric mixer, beat butter and 2 cups of the sugar until smooth.
Add vanilla, beat on high. Add remaining sugar and beat until light and fluffy.

To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Hand crafted sprinkles:

White sanding sugar
Dry powder food coloring

Place sanding sugar into a small container or small ziploc bag. Add a very small amount to sugar, and shake to color. Add additional color or sugar to achieve desired results.

Recipes by Amy Richardson

Peppermint Bark Brownies


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Peppermint Bark is a holiday favorite our house. What could be better than topping a rich, homemade brownie with this holiday confectionery?!?~Amy

Peppermint Bark Brownies

4 oz unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
1 cup good quality white chocolate pieces
Crushed peppermint candy canes

Heat oven to 350 degrees

Line a 8×8 square pan or 9×13 with parchment

In a medium bowl, melt butter and chocolate in the microwave. Stir together until smooth. Add sugar. Add eggs and vanilla and stir until smooth. Stir in flour and spread evenly in prepared pan.

Bake for 30-35 for 9×13, 40-45 minutes for 8×8, or until cake tester comes out clean. Remove from oven and evenly sprinkle white chocolate pieces over the top, let it sit for 2-3 minutes. Spread chocolate across the top and let it slightly set. Sprinkle with crushed peppermint and cool for several hours, or overnight.
*Cut evenly with a warm dry knife.

Recipe by Amy Richardson

*to warm knife, run under hot water, wipe with cloth to dry.