CHRISTMAS GELATIN CUTOUTS
Cool, fruity and creamy, these gelatin treats from our Test Kitchen are richer than plain gelatin and cut easily into whatever shape you want.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve strawberry gelatin in 2-1/2 cups boiling water. In another bowl, dissolve lime gelatin in remaining boiling water; set both aside for 30 minutes., In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute. Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended., Pour into two 13-in. x 9-in. dishes coated with cooking spray. Chill for 3 hours or until set. Cut with 2-in. Christmas cookie cutters.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 49mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE
With a little dip of shiny homemade mirror glaze and a simple gold-dusted candy decoration, these cake pops look just like adorable mini ornaments. The sweet combination of cranberry and orange adds awesome holiday flavor while boxed cake mix makes these treats easy to pull off.
Provided by Zac Young
Categories dessert
Time 3h40m
Yield about 36 cake pops
Number Of Ingredients 15
Steps:
- For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
- When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
- Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
- For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
- Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
- For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
- Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
- Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
- Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.
HOMEMADE CHRISTMAS ORNAMENTS
This is a great recipe for making non edible Christmas ornaments. I just made these with my kids and the recipe works great. You will enjoy making these with your loved ones, I did!!
Provided by Bella Rachelle
Categories Dessert
Time 2h20m
Yield 30 ornaments, 30 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees.
- Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
- Roll out with rolling pin until it is about 1/4 in or less thick.
- FYI-depending on the size of the cookie cutter you may get more or less ornaments.
- Use cookie cutters to make individual ornaments.
- Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely.
- Once dried, paint and design as desired, place ribbon and hang on tree!
Nutrition Facts : Calories 60.7, Fat 0.2, Sodium 3773, Carbohydrate 12.7, Fiber 0.5, Sugar 0.1, Protein 1.7
ORNAMENT DOUGH
These baked ornaments harden nicely so there is no overnight wait before decorating.
Provided by Darlene Coleman
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
- Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
- Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 31.8 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 7785.6 mg, Sugar 0.1 g
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