Sweet Eats: Holiday Recipes

This is the first year I’m spending Christmas away from my family, and even though I’m excited to celebrate the holiday with Harrison and puppy Paul, there are a ton of things I’m going to miss at home: spending time with my loved ones, watching my niece open up her presents from Santa, indulging in a wonderful Christmas meal, to name just a few. And without a doubt, I’m definitely going to miss all the sweet treats my sister-in-law whips up every year.

My sister-in-law is one of those women who’s great at everything, whether it’s crafts and sewing or decorating and baking. Especially baking. Each holiday, she makes an array of the most delicious treats, from cookies and pies to chocolate-covered pretzels and peanut clusters. And even though I love them all, there are three of her desserts that I go absolutely crazy over: Puppy Chow, Chocolate and Butterscotch Haystacks, and Fudge.

Chocolate and Butterscotch Haystacks

To keep some semblance of family tradition going this year, I knew I needed to make this trio of treats myself. So this past Saturday, I gathered all of my ingredients, cranked up the Christmas tunes and got to work in the kitchen creating all of these tasty goodies.

Puppy Chow

Not only are these sweets totally delicious, but they also happen to be extremely easy to make. They can be whipped up in minutes, and they’re perfectly snack-sized, so they were great for nibbling on at the little dinner party we had with friends on Saturday night.

Check out these simple recipes below, then let me know what sweet eats you’re making (and indulging in) for the holidays!

Chocolate Pecan Fudge

Chocolate and Butterscotch Haystacks

Yield: 48 haystacks (via CDKitchen)

2 cups butterscotch chips

2 cups milk chocolate chips

12 ounces chow mein noodles

1. Melt butterscotch and chocolate chips in large saucepan over low heat. Stir in noodles, then remove from heat.

2. Using a spoon, drop small “stacks” onto wax paper, then chill until firm. Store covered in refrigerator.

Puppy Chow

Yield: 9 cups

9 cups crispy rice cereal squares

1/2 cup peanut butter

1 cup semi-sweet chocolate chips

1 1/2 cups confectioners’ sugar

1. In saucepan over low heat, melt chocolate. Add peanut butter, and mix until smooth.

2. Remove mixture from heat, then add cereal and stir until coated.

3. Pour confectioners’ sugar into large plastic bag. Add coated cereal, and shake until well coated. Store in airtight container.

Easy Chocolate Fudge

Yield: 2 pounds (via AllRecipes.com)

3 cups semi-sweet chocolate chips

1 14-ounce can sweetened condensed milk

Dash salt

3/4 cup chopped pecans (optional)

1 1/2 teaspoons vanilla extract

1. In saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat. Remove from heat, then stir in nuts and vanilla extract.

2. Spread mixture evenly into wax paper–lined 8- or 9-inch square pan. Chill 2 hours, or until firm.

3. Lift fudge out of pan and place onto cutting board. Peel off paper and cut into squares. Store covered in refrigerator.

Friday Four

I’ve been doing a “Friday Find” post every Friday for several months now, and as much as I love writing it, I have a problem: It’s too hard to narrow it down to just one amazing item I want to feature each week! That’s why I decided to expand it to a “Friday Four,” full of—you guessed it—four things I want to visit, live with, eat and wear this week.

So without further ado, here’s my very first Friday Four:

Clockwise from top left: Evans & Peel; mimosa bar; Christmas truffles; and a holiday makeup look.

Visit: Evans & Peel, 310c Earl’s Court Rd., London

Harrison and I are heading to Europe in February (trust me, you’ll be hearing a lot about that over the next few months), and I’ve been scouting out some great spots to hit up while we’re there. London has some amazing cocktail bars, including this old-school, detective agency–themed one. Just look at that bar and tell me you wouldn’t want a drink there!

Live With: A fun and festive mimosa bar (styled by The Everygirl)

I’m not exaggerating when I say Sunday-morning mimosas are a weekly ritual at our apartment—Harrison insists!—and it would be so amazing (and definitely super fun) to have a dedicated mimosa bar. Styled with cute flutes, mini-jugs of single-serve orange juice and some playful art, this would raise the chic factor of any home.

Eat: Christmas Truffles (from Betty Crocker)

These may look like red velvet truffles—and we all know how much I love red velvet anything—but they’re actually made with German Chocolate Cake, one of my favorite flavors. With holiday baking in full swing, this is the perfect dessert to whip up for a big party.

Wear: A drop-dead gorgeous holiday beauty look (from The Globe and Mail)

Whether you’re heading to holiday party or just having a special Christmas dinner with your sweetie, you can’t go wrong with a look that combines a deep red lip, porcelain skin and a messy-but-sexy braid. Oh, and that top isn’t too bad either …

What are your Friday Four this week?

Red Velvet Cookies

Decorating the tree, shopping for (and opening!) presents, spending time with family. These are all things I love about Christmas. But my favorite part by far: holiday baking. From cookies and cakes to breads, truffles and more, I love to whip up lots of sweet stuff that brings joy to everyone (myself especially) during the holidays.

Harrison’s stepdad was in town this past weekend and, like me, he has a total sweet tooth. I wanted to send him home with something special, so I decided to make my first holiday dessert of the season: Red Velvet Cookies. And seriously, I am so glad I did.

These cookies honestly could not have been easier to make or more delicious to eat. Even Harrison, a notorious sweets naysayer, couldn’t help but eat a few. I love how cakey they are, and the red and white color combo creates a fittingly festive display.

The best part? With one batch making so many cookies, I had plenty to give out and to keep for myself. Check out the recipe below, and tell me: What’s your favorite holiday cookie to bake or eat?

Red Velvet Cookies

Yield: 24 cookies (via Whipperberry Dish)

1 box red velvet cake mix

1 cup all-purpose flour

2 sticks butter, softened

1 large egg

2 cups white chocolate chips

1. Preheat oven to 350.

2. In mixing bowl, beat butter until soft and fluffy. Slowly add cake mix and flour, and combine.

3. Add egg, and mix completely. Add white chocolate chips, and mix until well combined.

4. Form dough into 1-inch balls, and place onto non-greased cookie sheet. Bake for 8-10 minutes, then let cool on wire rack.