It happens. I completely understand. We make the same desserts and holiday treats that we do every year, because, well, that’s what we always do. I say, “No more.”
This year I found some kid approved recipes for Christmas desserts and treats that I wanted to share with you. Each one is colorful and fun with a wonderful outcome. Ready?!
Peppermint Funfetti Cookies
This is one of my favorite cookie recipes that is so easy to swap out the fun ingredients! The base recipe stays the same and the goodies can be switched out for different things.
- 1 cup butter (2 sticks) softened to room temperature
- 4 ounces of cream cheese (use the guide on the package) softened to room temperature
- 1 1/2 cup of light brown sugar, packed
- 1/2 cup white granulated white sugar
- 2 large eggs
- 2 teaspoons peppermint extract
- 4 1/2 cups of all purpose flour
- 4 teaspoons corn starch
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3/4 cup broken and crushed peppermint candies
- 2 cups of milk chocolate chips
- 1/2 cup Christmas colored sprinkles
In a large bowl or stand mixer, cream together your butter and cream cheese until smooth. Add in your brown sugar and white sugar and blend until smooth.
Add in your egg and peppermint extract and mix until combined.
In a separate bowl combine your flour, cornstarch, baking soda, and salt. Whisk to combine.
Slowing add your dry ingredients into your wet ingredients. Mix by hand if need be to combine completely. Add in your pepper mints, chocolate chips, and sprinkles until combined.
Put the dough into the refrigerator for 20-30 minutes, any longer and it will, be rock hard and unmanageable.
Using a large cookie scoop or kitchen tablespoon make a large (2 inch) ball of dough. When you add it to your cookie sheet, press it flat with the palm of your hand, this will allow the cookies to bake evenly.
Bake at 350 for 9-10 minutes. The cookies will look a little shiney and will be soft and sticky when you remove them from the oven. But when removed at this time, this will allow the cookies when completely cooled to be soft and chewy cookies.
Leave the cookies to cool on the cookie sheet for at least 5 minutes, then remove to completely cool on your cooling rack.
Makes about 3 1/2 dozen large cookies. Store cookies in an airtight container and they should last for up to 7 days.
Crazy Christmas Funfetti Popcorn Delight
When I made this the other day to get ready to share with you, my oldest son tried it when I was finished. He said that it was the absolute best popcorn he has ever eaten in his life. I would completely agree. Delicious and fun to make, therefore making it yet another kid approved treat!
- 1/2 cup popping popcorn kernels
- 12 oz bag of white chocolate melts or white chocolate chips
- 1 1/3 cup of broken pretzel pieces
- 1 cup of mini m & m’s
- 1 cup of mini mallow bits
- 6 oz container of sprinkles
Using a large bowl, pop the popcorn using a popcorn maker. Separate out any unpopped kernels. Add in the pretzels, m & m’s, mallow bits, and half of the sprinkles.
Using a microwave safe container, melt your white chocolate. In 30 second intervals on medium power, melt your chips. Stir well between each 30 second period. Once melted, drizzle half of the chocolate over the popcorn mixture. Stir gently with a rubber spatula to cover the pieces with chocolate. Drizzle the rest of the chocolate, over all of the mixture and gently stir until chocolate coats as much as possible.
Pour the mixture (about half) onto a parchment paper covered cookie sheet and add the rest of the sprinkles. Let the chocolate harden completely. Then break up the larger pieces and eat right away or store in a storage bag or airtight container.
Fudge doesn’t have to be a lot of hard work. I am a huge fan of easy recipes and this fudge recipe fit the bill. It is full of fun treats that the kids will love and it is a scrumptious bit of yumminess that you will enjoy too!
- 1 14 oz can of sweetened condensed milk
- 1 cup of milk chocolate chips
- 1 cup of white chocolate chips
- 1/2 cup of crushed peppermint candies
- 1/2 cup of marshmallow fluff
- 1/2 cup of mini m & m’s
- 1 heaping tablespoon sprinkles
- 1teaspoon of vanilla extract
Line a square 8 x 8 pan with aluminum foil and set aside.
Empty 1/2 of the sweetened condensed milk into a sauce pan and add in your milk chocolate chips. Over medium heat stir and combine until the chocolate chips are completely melted. Pour into your prepared pan and set aside.
Using the rest of the can of sweetened condensed milk, empty it into a clean sauce pan with the white chocolate chips and the marshmallow fluff. Stirring constantly over medium heat, stir until completely melted. Remove from heat and add in your vanilla, stir until combined. Add in your peppermint candies, m & m’s, and sprinkles. Mix until combined. Pour imediately into your prepared pan and cover the chocolate complexly.
Cool in your refrigerator until solid. Cut into squares and enjoy. This will stay fresh for up to one week in your refrigerator if stormed in an airtight container.
I hope you enjoy these sweet treats and desserts and I wish you a very merry Christmas season!
In His Grace.
A big thank you to Callie Domingues from Mama’s Coffee Shop Blog for writing this guest post.