‘Tis the season. December has finally arrived, and with the merry month comes the chilly nights, fuzzy socks, Christmas cheer, and of course, the holiday food. Whether you are hosting Christmas this year, or simply just want to enjoy some tasty, holiday inspired food to help get into the Christmas spirit, here are four simple recipes:
- Rudolf Brownies:
For this tasty treat, all that is needed is a batch of brownies, pretzels, red M&M’s, and some Wilton candy eyeballs. First, cut up the batch of brownies into even rectangles, about serving size. Next, add pretzels as ears to two corners of the brownie. After, add a red M&M to the middle of the brownie as a nose and place the Wilton candy eyeballs accordingly.
- Christmas Kabobs
This treat is a bit healthier than the Rudolf Brownies. You will need a sliced banana, washed green grapes, mini marshmallows, strawberries with the leaves cut off, and toothpicks. This is rather easy. Simply take one toothpick, poke a green grape, a slice of banana, a strawberry, and then a mini marshmallow through the toothpick. Then all you have to do is eat and enjoy!
- Christmas Bark
For this recipe, you need a rectangular tray, parchment paper, chocolate Candy Melts, M&M’s, crushed candy cane, sprinkles, pretzels, and mini marshmallows. First, take the rectangular tray and line it with parchment paper. Next, melt the chocolate Candy Melts and pour it into the tray. After that, sprinkle M&M’s, crushed candy cane, sprinkles, pretzels, and mini marshmallows on top of the chocolate. Put it into the freezer for about 1- 2 hours, and then break up the big piece of chocolate into pieces, and you have your Christmas Bark.
- Santa Cupcakes
For this simple dessert, all you need is mini marshmallows, red frosting, an open-star frosting tip, frosting bag, and chocolate cupcakes. Frost the chocolate cupcake with red frosting using the frosting bag and frosting tip. Then, decorate the base of the frosting with a circle of mini marshmallows. Finally put one marshmallow on the top of the frosting. Finally, enjoy!
By: Angeline Jacob’20, Staff Writer