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1. Christmas Recipes
 Made with Love

2. Peppermint Sticks
Steak Rub (to make as a gift)
Peanut Butter Toffee Bars
Peppermint Patties
Homemade Granola
Mint Chocolate Bark
Chocolate Cookie Bark
Hot Cocoa Mix
Truffles
Sugarplum Treats
Chocolate Mint Brownies
Baked Snowballs

3. Peppermint Sticks
• Hands-on Time: 10 minutes
Total Time: 1 hour 10 minutes (includes cooling time)
Serves: 15
•
This seasonal treat is a cinch to make, and the
presentation is just as simple and sweet. Place sets of
five candies in clear cellophane bags, staple them
closed, then affix decorative paper labels.
• Ingredients
• 1 cup dark or milk chocolate chips
• 1 teaspoon vegetable oil
• 15 (4-inch) soft or hard peppermint sticks
• white nonpareils
• Instructions
• In a small bowl, microwave the chocolate chips and oil
for 1 minute, then continue in 10-second bursts,
stirring between heatings. When most, but not all, of
the chips have melted, stir the chocolate until it is
smooth.
• Spread the nonpareils on a sheet of waxed paper. Dip
one end of each peppermint stick into the chocolate,
then roll it in the nonpareils. Set the sticks on another
sheet of waxed paper until the chocolate has set, about
1 hour.

4. Steak Rub (to give as a gift)
FOR THE JAMAICAN SPICE RUB
• Instructions 3 tablespoons brown sugar, 3
• Jamaican Spice Rub: Combine all the ingredients tablespoons paprika
in a medium bowl, then place the rub in an 1 tablespoon cinnamon
airtight container. Makes about 1/2 cup. 1 tablespoon salt
2 teaspoons ginger, 1 teaspoon
Wording for the card: Brush 3/4 to 1 pound of allspice
shrimp or poultry with oil, then coat with 1 1 teaspoon cayenne pepper
tablespoon of the seasoning. For maximum flavor, 3/4 teaspoon grated nutmeg, 3/4
teaspoon freshly ground black
let the rubbed chicken or shrimp rest several pepper
hours before cooking. FOR THE MONTREAL STEAK RUB
• Montreal Steak Rub: Combine all the ingredients 2 tablespoons paprika, 2
in a medium bowl, then place the rub in an tablespoons granulated or dried
airtight container. Makes about 2/3 cup. minced onion
2 tablespoons granulated or dried
Wording for the card: Brush 3/4 to 1 pound of minced garlic
steak or 1/3 pound hamburger patties with oil. 2 tablespoons coarse salt
1 1/2 tablespoons coarse-ground
Coat the steak with 1 tablespoon of rub, the black pepper
patties with 1 teaspoon each, or mix 1 tablespoon 1 1/2 tablespoons dill weed
of the seasoning into 3/4 to 1 pound of ground 1 tablespoon ground coriander
beef before forming the burgers. For maximum seeds
flavor, let the meat rest several hours before 1 1/2 teaspoons cayenne pepper
cooking.

5. •
Peanut Butter Toffee Bars
Hands-on Time: 10 minutes Ingredients
Total Time: 2 hours 30 minutes (includes cooling time) 1/2 cup butter, at room
Makes: 32 bars temperature
1/2 cup creamy peanut
This tempting gift deliciously combines three classic candy bar flavors. Kids can
butter
help by sprinkling on the topping and placing the finished cookies in colorful
3/4 cup packed brown
take-out boxes lined with holiday-inspired parchment paper.
sugar
• Instructions
1 large egg yolk
• Heat the oven to 350°. Line a 9- by 13-inch baking pan with foil so that the ends 1 1/2 cups flour
extend over the edges of the pan by at least 2 inches.
1/2 cup quick oats
• In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, 1/4 teaspoon salt
and egg yolk on medium-high speed until the mixture is smooth and creamy,
3 cups dark or semisweet
about 2 minutes, scraping down the sides of the bowl if necessary. Add the
flour, oats, and salt and beat the mixture on low until the ingredients are just
chocolate chips
blended, about 30 seconds. 1 cup toffee baking pieces
• Press the mixture evenly into the bottom of the prepared pan. Bake the crust
until it is golden brown, 15 to 20 minutes (be careful not to overbake).
• Remove the pan from the oven and scatter the chocolate chips evenly over the
crust. Return the pan to the oven for 1 minute. Remove the pan again and,
using a small offset spatula, spread the chocolate evenly over the crust.
Sprinkle the toffee pieces over the chocolate, gently pressing them into place.
• Set the pan on a wire rack to cool until the chocolate has set, about 2 hours.
Using the edges of the foil, lift the dessert from the pan, then cut it into
rectangles.

6. Peppermint Patties
• In the bowl of an electric mixer, stir together the water, corn syrup, 2 tablespoons plus 1
lemon juice, and peppermint extract, then sift in half the teaspoon water
confectioners' sugar. Add the shortening. Beat on medium, then 1 tablespoon light corn syrup
slowly sift in the remaining confectioners' sugar until the mixture is 1 teaspoon fresh lemon juice
well combined. 1 teaspoon peppermint
• Knead the mixture into a ball (it will be very stiff; if necessary, add extract
1/2 teaspoon water to make it workable). Use the bottom of a 1 (1-pound) box
glass pie plate to apply firm, even pressure to flatten the ball confectioners' sugar (3-3/4
between sheets of waxed paper into a circle about 9 inches in cups)
diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on 1 tablespoon shortening
a cookie sheet and freeze it until it's firm, about 15 minutes. 10 to 12 ounces semisweet or
• Place the frozen disk on a cutting surface and remove and reserve bittersweet chocolate chips
the waxed paper. Cover a cookie sheet with parchment. With a 6 hard mint candies (we used
small round cutter (ours was 1-1/4 inches), cut out circles from the Starlight), crushed in a ziplock
disk, then place them on the cookie sheet. Gather the scraps into a
bag with a rolling pin
ball, use the pie plate and waxed paper to flatten it again, and cut
more circles until the entire disk is used up. Freeze the circles for
10 minutes.
• Meanwhile, melt the chocolate in the top of a double boiler over
barely simmering water. Coat the patties one at a time: balance
each on a fork and dip it (use another fork as needed to flip the
patty in the chocolate), then shake off any excess chocolate before
returning the coated patty to the parchment. Sprinkle each patty
with a bit of crushed mint candy. Add more chocolate to the
double boiler as necessary until all the patties are coated.
• Harden the finished patties in the refrigerator for at least an hour,
and preferably overnight. Store them in an airtight container in the
fridge, layered between sheets of waxed paper, for up to one
month. Include tags with your gifts instructing recipients to keep
the patties refrigerated. Makes 5 dozen.

7. Homemade Granola
• Heat the oven to 300 degrees. 4 cups rolled oats
1 cup wheat germ
In a large bowl, stir together 1 cup chopped walnuts or
slivered almonds
the oats, wheat germ, nuts, 1/2 cup sesame seeds
sesame seeds, brown sugar, 1/4 cup brown sugar
1 teaspoon cinnamon
cinnamon, and salt. Make a 1/4 teaspoon salt
well in the dry ingredients and 1/3 cup vegetable oil
1/3 cup honey
add the oil, honey, and water. 1/3 cup water 1 (6-ounce)
Toss the mixture until it is well package dried sweetened
combined, then spread it cranberries or other dried fruits,
such as cherries, raisins,
evenly on a cookie sheet. pineapple, or papaya
• Bake the granola until lightly
browned, about 40 minutes,
stirring every 10 minutes to
keep the mixture from sticking.
Let it cool completely, then stir
in the cranberries or dried fruit.
Makes about 7 cups.

8. Mint Chocolate Bark
2 cups semisweet
chocolate chips
1 cup white chocolate
• Line a cookie sheet with waxed paper; set it
aside. Melt the semisweet chips in a chips
heatproof bowl set atop a pot of simmering 1 teaspoon vegetable oil
water over medium-high heat. Stir 1 teaspoon peppermint
continuously until smooth. Pour the chocolate
onto the cookie sheet and spread it to about a extract
1/4-inch thickness with the back of a spoon. 2 drops green food
• Using the same method, melt the white coloring
chocolate chips with the oil. Stir continuously
until smooth. Add the peppermint extract and
food coloring; stir well. Pour the mixture over
the chocolate layer and spread to about a 1/8-
inch thickness with the back of a spoon. Draw
the tip of a butter knife through the layers to
create swirls. Refrigerate until firm, about 30
minutes.
• Remove the bark from the pan. Peel off the
waxed paper. Set the bark on a cutting board
and cut it into 2 dozen bars with a sharp knife.
Store in an airtight container in the
refrigerator.

9. Chocolate Cookie Bark
• Line a 9-inch-square baking pan with 20 creme-filled
waxed paper. Coat the paper with chocolate sandwich
nonstick spray; set it aside. Pour the cookies (about half of
cookies into a large bowl and break an 18-ounce package)
them into small pieces by hand or
with the back of a wooden spoon, a 2 2/3 cups white
job kids will love. chocolate chips or 2
2/3 cups semisweet
• Melt the white chocolate chips -- or
the semisweet chips -- in a large chocolate chips
microwave-safe bowl according to 1 teaspoon vanilla
the package directions (add the extract (use with
extract after the chips have melted). semisweet chips only)
Remove from the microwave and
quickly fold in the cookie pieces with
a spatula. Scrape the mixture into the
prepared pan and spread to about a
1/2-inch thickness. Refrigerate until
solid, about 1 hour.
• Remove the bark from the pan and
carefully peel off the waxed paper.
Set the bark on a cutting board. Using
a sharp knife, cut the bark into 12
bars for wrapping or 24 triangles for
boxing as shown above. Store in an
airtight container.

10. Hot Cocoa Mix
2 cups nonfat dry milk
• Measure all of the ingredients powder
into a mixing bowl and whisk 3/4 cup sugar
them until they are evenly 1/2 cup unsweetened cocoa
blended. 1/2 cup mini semisweet
chocolate chips
• Store the mix in a tightly 1/2 cup powdered nondairy
covered container at room creamer
temperature until you're ready 1/8 teaspoon salt
to package it. Makes about 4
cups of mix.

11. Truffles BASE GANACHE
1 1/3 cups semisweet chocolate
chips
1/3 cup vanilla soy milk
ALMOND TRUFFLES
• Make the base ganache: Fill a medium saucepan halfway Flavoring: 1/2 teaspoon pure
with water, then bring the water to a simmer over medium- almond extract
low heat. Reduce the heat to low. Make a double boiler by Coating: Finely chopped toasted
placing a large metal or glass bowl over the saucepan but not almonds
touching the water. Add the chocolate chips and soy milk to CHERRY CHOCOLATE TRUFFLES
the bowl and melt the chocolate, stirring occasionally, until Flavoring: 1/2 cup dried tart
the mixture is smooth and shiny. Remove it from the heat. cherries, coarsely chopped
• Pick a variety: Choose one of the recipe variations above, Coating: Unsweetened cocoa
then stir the flavoring into the warm ganache (to make plain powder
chocolate truffles, omit the flavoring.) Transfer the mixture CHOCOLATE MINT TRUFFLES
to a bowl, cover, and refrigerate it until it's firm enough to Flavoring: 1 teaspoon pure
scoop, about 4 hours. peppermint extract
• Shape and coat the truffles: Place the coating of your Coating: Chocolate sprinkles
chosen recipe in a shallow bowl (for other options, see CUSTOM TRUFFLE COATINGS
"Custom Truffle Coatings," above). Scoop out a heaping Sweetened flaked coconut, minced
teaspoon of the chilled ganache and, using your hands, Crushed cookies
shape it into a ball. (Tip: Lightly greasing the spoon and your Finely chopped peanuts
hands with vegetable oil prevents the chocolate from
sticking.) Roll the truffle in the coating, then place the truffle
in an airtight storage container. Repeat with the remaining
ganache.
• Storing, serving, and packaging: Cover the truffles and place
them in the refrigerator until you're ready to wrap them (see
our ideas for A+ Packaging) or serve them. If you give the
truffles as a gift, they can be kept at a cool room
temperature for the day but should be refrigerated
thereafter. Makes 24 truffles.

12. Sugarplum Treats
14-ounce bag of candy
• Line a cookie sheet with aluminum foil melts
and lightly spray it with nonstick Craft sticks
cooking spray.
10-ounce package of
• Melt the candy coating according to marshmallows
the package directions.
Assorted sprinkles, sugars,
• Insert a craft stick into each nuts, flaked coconut, and
marshmallow. Working one at a time,
dip them into the melted candy candy decorations
coating, then into one of the
decorations (for easy dipping, put the
decorations in shallow bowls), and
place them on the cookie sheet.
• Once all the sugarplums are made,
chill them in the freezer for 15
minutes. They can be stored in an
airtight container for up to 5 days. If
you like, wrap each treat in a
cellophane candy bag (available at
craft and party stores) tied with a
ribbon, as shown. Makes 3 dozen.

13. Chocolate Mint Brownies
BROWNIES
• Heat the oven to 350º and grease a 9-inch square baking 1/2 cup butter
pan. For the brownies, place the butter and chocolate in 4 ounces unsweetened chocolate
a microwave-safe bowl. Microwave on high for 1 minute, 1 1/2 cups sugar
stir, and microwave for 1 minute more. Stir until smooth. 3 eggs
In a separate bowl, whisk together the sugar and eggs. 1 1/2 teaspoons vanilla extract
Stir in the chocolate and the vanilla extract. Finally, stir in 1 cup all-purpose flour
1/2 teaspoon salt
the flour and salt until thoroughly combined. Pour into MINT FROSTING
the prepared pan, then bake for 25 minutes or until a 1/4 cup softened butter
knife inserted in the middle comes out clean. Cool for at 2 1/2 cups confectioners' sugar
least 1 hour. 1 1/2 to 3 tablespoons milk
• To make the mint frosting, cream the butter and 1/2 teaspoon peppermint extract
confectioners' sugar. Add the milk 1 tablespoon at a Green food coloring
time, beating until it is smooth and spreadable. Beat in CHOCOLATE TOPPING
the peppermint extract and tint to the desired shade 3/4 cup semisweet chocolate chips
with green food coloring. Frost the cooled brownies,
cover, and chill for 1 hour.
• To make the chocolate topping, pour the chips into a
microwave-safe bowl, add the butter, and microwave on
high for 1 1/2 minutes or until the chocolate melts. Stir
until smooth. Pour the chocolate over the brownies and
smooth it with a knife. Refrigerate for 45 minutes or until
the coating hardens.
• Bring the brownies to room temperature, then cut into
16 to 32 pieces. Layer them on a piece of cellophane
(place waxed paper between the layers to prevent
sticking), wrap up the brownie package, and tie with a
red ribbon. Makes 16 to 32 brownies.

14. Baked Snowballs
12 vanilla or
• Break each cookie or slice of cake into several chocolate wafer
small pieces and divide them evenly among six 3- cookies or six 1/2-
inch ramekins, pressing them into the bottom of inch-thick slices of
each. Fill each ramekin with ice cream, using the your favorite cake
back of a spoon to smooth it level at the top. Place 6 scoops of your
the ramekins on a cookie sheet in the freezer while favorite ice cream
you prepare the snow (meringue). 3 egg whites at
• Heat the oven to 500º. Place the egg whites in a room temperature
medium-size bowl and whip them with an electric 1/4 teaspoon cream
beater set at medium-high speed until they of tartar
resemble soap bubbles. Add the cream of tartar 1/4 cup sugar
and continue beating until soft peaks form (now it 1/2 teaspoon vanilla
will look like shaving cream). While you continue extract
beating, add the sugar 1 tablespoon at a time and Chocolate syrup,
then the vanilla extract. Continue beating until sprinkles, and
shiny, stiff peaks form, about 2 minutes. Now you Maraschino cherries
have your snow!
• Remove the ramekins from the freezer and spread
the snow meringue over the top of each with a
spatula, taking care to completely cover the ice
cream. This "blanket of snow" is what insulates the
ice cream, keeping it cold in the hot oven. Bake the
snowballs on the cookie sheet until the tops are
golden brown, about 1 to 3 minutes. Watch them
carefully; they brown quickly. Garnish the
snowballs with chocolate syrup, sprinkles, and
cherries, and serve. Makes 6.