CHOCOLATE COVERED CHRISTMAS WAFER RODS

This chocolate covered Christmas wafer rod recipe is so easy to do and makes for a fun DIY you can get your nieces and nephews involved in. Plus, they are super festive and another great way to dress up the dessert table or package and added to your Christmas gifts as a personalized decoration!

Enjoy!

INGREDIENTS:

1 Can of Pirouline Wafer Rods
1 Bag of Pure White Chocolate Chips
1 Bag of Milk Chocolate Chips

- Toppings -
Sprinkles
Candy Cane - crushed
Cookie Icing

- Tools -
Wax Paper
2 Small Sauce Pans for Melting Chocolate
Piping Bag for Icing

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DIRECTIONS:

Prepare a banking sheet by lining it with wax paper.

In a bowl, place one bag of chocolate chips and slowly melt using a double boiling method, stirring every once and a while until completely melted.

Dip wafers into chocolate or use a spoon to pour chocolate over 2/3rds of the wafer and gently shake off excess before placing on the wax paper to cool.

Immediately after, coat in sprinkles or crushed candy cane so they adhere to the chocolate-covered wafers.

If you are going to dress a few rods with cookie icing, first allow them to cool completely before adding icing and moving them to a new clean baking sheet with a new sheet of wax paper to dry.

Make sure all rods are dry before removing from the wax paper before packaging or displaying, or store in an airtight container at room temperature.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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3D GINGERBREAD CHRISTMAS TREE

* Please Note - Some links in this post may be affiliate links *

Level up your dessert table this year with this 3D Gingerbread Christmas Tree! It is not only so fun to make but it is also the perfect centerpiece at Christmas dinner. If you are looking for something to do that not only fill the house with the best smell (HELLO GINGERBREAD COOKIES!!) but is also a great activity the whole family can get involved in, this is it!

Happy Holidays my friends!

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INGREDIENTS:

Makes 1 Christmas Tree

- Gingerbread Cookie Recipe -
2/3 of a CUPS of Butter (unsalted) - softened
2 CUPS of Granulated Sugar
2 Large Egg - at room temperature
2/3 of a CUP of Fancy Molasses
5.5 CUPS of Flour (All Purpose)
3 TSP of Ginger
2 TSP of Cinnamon
1 TSP Baking Soda
1/2 TSP Ground Cloves
Large Pinch of Salt

- Decorations -
Cookie Icing - White, Green, Red are traditionally used
Sprinkles
Icing Sugar

- Tools -
10 PC Christmas Star Cookie Cutter - I found mine on Amazon and it arrived in 2 days! *Please note I did not use all 10 stars, I started from the smallest and worked my way larger. If you want to use all 10 stars (and have a massive tree) you will need to double your gingerbread cookie ingredients)
Wax Paper
Parchment Paper
Baking Tray
Icing Piping Bag and Decorative Tips

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DIRECTIONS:

Blend softened butter and sugar together until fluffy. Add in your egg and fancy molasses.

In a separate bowl mix your flour, ginger, cinnamon, baking soda, ground cloves, and salt. Whisk until well mixed.

Slowly start to add your flour mixture into your butter mixture until a dough starts to form. You may want to finish it off with your hands.

Make two dough balls from the mixture and wrap them in plastic wrap before placing them in the fridge for an hour.

After an hour, remove the dough balls from the fridge and let them rest for 10 minutes before rolling them out to 1/4 inch thickness. I used my clean countertop to roll the dough out and placed wax paper on top of the dough for easy rolling.

Preheat oven to 350.

Cut out 2-3 cookies of each size (starting from smallest and working your way larger) of the Christmas Star and place them on a baking tray lined with parchment paper. Place each shape 1/2 - 1 inch apart because the cookies do spread out and puff up a little. I didn’t use all 10 of my stars (I think I stopped at 7) as I didn’t want my tree to be too big.

Bake for 11 minutes.

Remove from oven and allow to cool down before stacking them from the largest size to the smallest size. Use a little bit of icing when stacking to help hold them in place and level them out.

When you get to the final star cookie use icing to stick it to the top standing up to create a Christmas tree star!

Decorate as desired.

Allow to dry/harden in a safe place and store at room temperature.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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PEEK-A-BOO SHORTBREAD LINZER COOKIES

The Best Shortbread Linzer Cookie Recipe

It's not always easy to keep up financially with the holidays. Although I love giving people gifts and putting a smile on my friends and family members faces, my thoughtful nature can get quiet expensive if I'm buying everyone gifts. That is why during the holidays I love to bake! Putting your efforts towards spreading holiday cheer through making something can often be the perfect gift to share with loved ones. One of my go - to holiday gifts this year are these super cute peek-a-boo shortbread snowflakes. I filled mine with my favourite jam, Bonne Maman but you can use Nutella, Dulce De Leche, or whatever filling you like! Enjoy!

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INGREDIENTS FOR SHORTBREAD LINZER COOKIES:

1 CUP of unsalted softened butter
3/4 Cup of Icing Sugar
1/2 TSP of Vanilla Extract
1/4 TSP of Salt
2 Cups of All Purpose Flour
1/2 Cup of your favorite jam!

*you can dust the cookies with icing sugar at the end for extra effect!

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HOW TO MAKE SHORTBREAD LINZER COOKIES:

In a mixer or by hand place softened butter, sugar, vanilla, and salt in a bowl and mix until well incorporated. 

Add in your all-purpose flour bit by bit till a dough starts to form. (TIP: If it is too sticky you can always add a little bit more flour at the end)

Once the dough is formed wrap in plastic wrap and place in the fridge for 20 minutes.

Once ready, preheat oven to 325 degrees.

Roll out dough between two pieces of wax paper! Use snowflake cut out to make your desired shape and place on a baking tray lined with a cookie sheet or wax paper. Half of these will become 'Peek-A-Boo' tops to the cookie (TIP: Once on the baking tray it is easier to make the smaller inside 'Peek-A-Boo' cut-outs using a smaller snowflake and extracting the inside cut out with a toothpick!)

When ready place in the oven for 20 minutes or until cookies become golden on the edges. Rotate the trays halfway (about 10 minutes).

Let cool before sandwiching a layer of jam between the bottom full shortbread cookie and the 'peek-a-boo' cut out top shortbread cookie!

Enjoy!

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If you like this Shortbread Linzer Cookie recipe or have any comments/questions, feel free to leave them in the comment section below!

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HOLIDAY GINGERBREAD COOKIES

THE BEST GINGERBREAD COOKIE RECIPE!

Queue the Christmas music, ......"It's beginning to look a lot like Christmas!"
The holidays are a great excuse to get together with family and celebrate. With all the parties and gatherings you are going to this year perhaps a little baking session is needed. Here's an easy and fun gingerbread cookie recipe that is not only delicious but great for any party. This year I was even thinking I could write people’s names on them and use them as place cards on a dinner table! Or keep some blank cookies for my nephew and nieces to decorate as a pre-dinner activity. I recently made a 3D gingerbread Christmas tree which turned out amazing! The creative opportunities are endless! Enjoy!

Makes about 30 cookies

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INGREDIENTS FOR GINGERBREAD COOKIES:

1/3 of a Cup Butter (unsalted) - softened
1 Cup Granulated Sugar
1 Large Egg - at room temperature
1/3 of a Cup of Fancy Molasses
2 and 3/4 Cups of Flour (All Purpose)
1 1/2 TSP of Ginger
1 TSP of Cinnamon
1/2 TSP Baking Soda
1/4 TSP Ground Cloves
Pinch of Salt

*You will also need cookie cutters and icing!

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HOW TO MAKE GINGERBREAD COOKIES:

Blend softened butter and sugar together until fluffy. Add in your egg and fancy molasses.

In a separate bowl mix your flour, ginger, cinnamon, baking soda, ground cloves, and salt. Whisk until well mixed.

Slowly start to add your flour mixture into your butter mixture until a dough starts to form. You may want to finish it off with your hands.

Make two dough balls from the mixture and wrap in plastic wrap before placing them in the fridge for an hour.

After an hour, remove the dough balls from the fridge and let them rest for 10 minutes before rolling them out to 1/4 inch thickness. I used my clean countertop to roll the dough out and placed wax parchment paper on top of the dough for easy rolling.

Cut out your shapes and place them on a baking tray lined with parchment paper. Place each shape 1/2 - 1 inch apart because the cookies do spread out and puff up a little.

Bake 350 degrees for 10-12 minutes. 10 if you want them soft and 12 if you want them crunchy.

Remove from oven and allow to cool down before decorating.

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If you like this gingerbread cookie recipe or have any comments/questions about how to make gingerbread cookies, feel free to leave them in the comment section below!

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SOFT CHOCOLATE CHIP COOKIES

INGREDIENTS:

1½ Cups or 6OZ of Melted Butter
2 Cups and 2 TBSP of All Purpose Flour
½ Cup of Cane Sugar
1 Cup Brown Sugar Lightly Packed
2 TSP Vanilla Extract
2 Eggs
1 TSP Baking Soda
½ TSP of Salt
1½ Cups of Chocolate Chips

DIRECTIONS:

Combine the flour, baking soda, and salt in a bowl and mix it with a whisk.

In another bowl mix the sugar and cooled melted butter with a hand mixer till it becomes creamy then add in the eggs and vanilla extract and continue to mix for a minute or until it is just combined. Do not over mix

Slowly add in the previously combined dry ingredients bit by bit about 1 cup at a time until there are no flour lumps left.

Next fold in the chocolate chips.

Refrigerate for 45 min to an hour

Preheat the Oven to 325 degrees

Line a baking tray with parchment paper

Roll 1/4 cup scoops of cookie dough into balls and push them into the parchment paper leaving space for them to spread out.

Bake on the middle rack of the oven for 10-12 minutes, rotating the tray half way though. Every oven is different so I would recommend starting with one or two cookies till you get the time and consistency desired.

Did you enjoy this recipe?? If you have any questions or comments feel free to leave them in the comment section below! I would love to hear from you!