We are officially FOUR days away from Christmas- FOUR DAYS, PEOPLE. If you haven’t got your baking done yet, now is the time to get in the kitchen. As an extremely amateur baker, I wanted to give you some recipes that nearly anyone can do. So let’s get “baking” and wow everyone with how beautiful your bakes are this Christmas season. x
PEPPERMINT CHOCOLATE CHIP COOKIES
- 1 3/4 cups all-purpose flour
- 1/2 + 1/8 tsp baking soda
- 1/2 + 1/8 tsp baking powder
- 1 tsp salt
- 1/2 + 1/8 cup butter, room temperature
- 3/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 teaspoons pure vanilla extract
- 1 teaspoons peppermint extract
- 1/2 + 1/8 cups bittersweet chocolate (or milk, up to preference)
- 4 oz semisweet chocolate
- 1/2 cup candy canes, chopped (not dusty)
- In a bowl, whisk together flour, baking soda, baking powder, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and candy canes.
- Using a scoop or a large spoon (and roll into golf-sized balls), drop dough onto a parchment-lined baking sheet. Preheat oven to 350F. Cook until golden brown, about 10-13 minutes.
If you aren’t the biggest fan of peppermint (or like me, your man or people in your family don’t like it), before adding in the peppermint extract and candy canes scoop out the dough to make regular chocolate chip cookies before adding in peppermint. Enjoy! x
- 2 cups peanut butter
- 2 sticks butter
- 3 cups powdered sugar
- 1 package chocolate chips
- 1/4 bar paraffin
- Mix peanut butter, butter, and sugar till smooth texture develops in mixing bowl. Form small balls (size of large marbles) with the peanut butter.
- Refrigerate the peanut butter balls for 30 minutes.
- During this, melt chocolate chips and paraffin (cut up paraffin) together. Boil water in sauce pan on stove and put another sauce pan on top of that (with chocolate and paraffin in it).
- Using toothpick, dip cold peanut butter balls into the chocolate until 2/3 covered (be careful, this could get tricky if the peanut butter isn’t cold enough).
- Let dry on wax or parchment paper.
- Refrigerate to harden chocolate and enjoy with a nice glass of milk!
These are the most difficult out of all of these to make because of the melted chocolate and paraffin. These are super rich but they are so freaking delicious.
TACKY CHRISTMAS PRETZELS
- Melting chocolate- I used Gharadelli dark chocolate and white chocolate.
- Pretzel crisps
- Square pretzels- I used Snyder’s Butter Snap flavor… tastes so good with white chocolate.
- Sprinkles (or any decoration)
- Peanut holiday M&Ms (or regular if there is a peanut allergy)
- Place the pretzels out on a parchment sheet so that there is less of a mess.
- Melt the chocolate following directions on packaging.
- Decorate, let cool for about an hour in fridge, and enjoy!
These are by far the easiest (and cutest) to make out of all of these recipes. Anyone and everyone can make these (even your kids, with supervision). My family and Jon enjoyed these so much that we ate all of them and my younger brother made more the next day. Just a reminder, the tackier the better. x
FAIRY SUGARED PECANS
- 1 pound pecan halves
- 1 egg white
- 1 teaspoon cold water
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Preheat oven to 250F. Beat egg white with water until fluffy. Fold pecans into egg whites until well coated.
- Mix cinnamon, sugar, and salt. Fold coated pecans into sugar mix. Bake on a cookie sheet with parchment paper for one hour.
This is so simple to make and so delicious! I seriously can’t stop eating these all holiday season long.
Enjoy all of these holiday recipes that are so easy almost anyone can do it! I hope you have fun baking this Christmas weekend with the ones you love most! x