We’ve compiled a few recipes to keep those little fingers busy over Christmas. Note all of these recipes require adult supervision!
Snowglobe Hot Chocolate
Source: Bbcgoodfood.com
YOU WILL NEED:
- 1 skewer
- 1 large jam jar
INGREDIENTS
- 3 large white marshmallows
- Icing pens (black and orange – if you cannot find these, go for a drop of melted chocolate and a mini M&M)
- 1 giant chocolate button
- 1 mini Reese’s peanut butter cup (or a smaller domed chocolate piece)
- Thin strap of strawberry licorice
- 1 small cookie – slightly smaller than the base of the jam jar
- Additional melted chocolate to use as a glue
METHOD
- To make the marshmallow snowman, thread the three marshmallows onto the skewer, and cut off any protruding stick. Use a little bit of icing or melted chocolate to stick the peanut butter cup to the large chocolate button to make a hat, and use additional melted chocolate to affix atop the marshmallow. Draw a face and buttons with the icing pen (or chocolate and M&M). Wrap some strawberry licorice between the top and middle marshmallow to make a scarf.
- With melted chocolate, stick the snowman onto the cookie
- Spoon some melted chocolate onto the base of the inside of the jar. Carefully lower the snowman in, fix in place, and leave to harden.
- Screw on the lid – perhaps add a bow – and your gift is ready to go. The recipient will simply add hot chocolate mix and drink straight from the jar. How cute!
Microwave-friendly Egg-nog
INGREDIENTS
- 3 tbsp caster sugar
- 3 tsp vanilla extract
- 2 eggs
- 5 cup full cream milk
- 5 cup cream
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
METHOD
- In a medium bowl, whisk together eggs, sugar and vanilla
- Add the milk and the cream and whisk until combined
- Pour eggnog mixture into two mugs (ensure they’re microwave safe!)
- Heat in 30 second increments for 4-6 minutes total (depending on your microwave). Between each 30 seconds, whisk the eggnog with a fork. Ensure not to let it boil – it will be ready when it is hot enough for your liking.
Marble Painting Peppermint Bark
A unique twist on the classic peppermint bark, this colourful treat makes a great Christmas gift or snack!
Source: Bbcgoodfood.com
INGREDIENTS
- 600g white cooking chocolate
- Food colouring of your choice
- 2 tsp hundreds and thousands
- ⅓ cup mini marshmallows, chopped
- 3 candy canes, crushed
METHOD
- In a microwave safe bowl, heat the white chocolate in 30 second increments until melted, stirring in between. Alternatively, place a heatproof bowl over a pan of simmering water. Place chocolate in the bowl and stir until smooth.
- Pour the melted chocolate into 4-5 small bowls. Use the food colouring to dye the chocolate in different colours. Add tiny amounts to begin with, as food colouring is generally very potent – plus pastel tones look beautiful for this!
- Line a large baking tray with baking paper, and spoon the different coloured chocolate onto the parchment in puddles – let your creativity flow with this! Allow the different puddles to begin to join up. Use a skewer to swirl the colours together. Do this slowly and gently so that the colours don’t blend into one. Gently tilt the tray to each side so that the chocolate reaches each edge of the tray and is evenly distributed.
- Decorate with sprinkles, marshmallows and crushed candy canes.
- Place tray in a cool place until set hard. Break it into pieces and distribute into gift boxes, or if it’s for you – keep in the fridge for up to a week!
Sweet Snowballs
Source: Bbcgoodfood.com
INGREDIENTS
- 400g white chocolate, in pieces
- 100g tea biscuit (e.g. milk arrowroot or butter finger)
- 50g white Maltesers
- 50g mini marshmallows
- 50g dried cranberries
- 50g cake crumb (from leftover or store-bought cake)
- 3 tbsp golden syrup
- 100g dessicated coconut
METHOD
- In a microwave safe bowl, heat the white chocolate in 30 second increments until melted, stirring in between. Alternatively, place a heatproof bowl over a pan of simmering water. Place chocolate in the bowl and stir until smooth.
- Meanwhile, use a rolling pin to crush the biscuits and maltesers in a large bowl.
- Add mini marshmallows, dried cranberries and cake crumbs to the bowl. Follow with melted chocolate and golden syrup, and mix well.
- Line a large tray with baking paper
- In a large wide bowl, empty dessicated coconut. Drop large spoon fulls of mixture onto the plate, and roll into a ball, ensuring they are well coated with coconut.
Distribute chocolate balls onto prepared baking tray and chill for 30 minutes before serving.