Santas Hat Food

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CHEERY CHEESECAKE SANTA HATS



Cheery Cheesecake Santa Hats image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 15 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan and parchment
Two 14.3-ounce packages vanilla sandwich cookies, such as Golden Oreos (72 cookies)
2 sticks (1 cup) butter, melted
1 tablespoon red gel dye (I use AmeriColor super red 120)
Three 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1 cup heavy cream
1 cup mascarpone, at room temperature
1/2 cup confectioners' sugar
15 large plump strawberries, hulled
Confectioners' sugar, for sifting

Steps:

  • For the red velvet crust: Adjust the oven racks to the middle and bottom of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray.
  • Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until it's all incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies, butter and dye. Combine both batches, then pour the cookie mixture into the prepared baking pan, using your hands to press the crust down to make one even layer. Bake for 10 minutes.
  • For the filling: Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling over the crust and smooth the top.
  • Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 45 minutes.
  • Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours.
  • To assemble: Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, carefully punch out 15 cheesecake circles. Remove them to a serving platter. Refrigerate while you make the mascarpone cream.
  • For the whipped mascarpone cream: Add the cream to the bowl of a mixer fitted with the whisk attachment and whip to stiff peaks. Add the mascarpone and confectioners' sugar and mix until well combined and smooth. Transfer the mixture to a piping bag fitted with a number 12 pastry tip.
  • For the Santa hats: Pipe a rim of the mascarpone cream around the top of each cheesecake circle. Put an inverted strawberry into the center of each and top with a tiny blob of the mascarpone cream. Chill to set.
  • To assemble the snow scene: Arrange the Santa hats on a cake stand, place the miniature Christmas trees, reindeer and sleigh and cowboy Christmas figurines around and dust with confectioners' sugar snow.

SANTA HAT CRISPY-TREAT CHEESECAKE SQUARES



Santa Hat Crispy-Treat Cheesecake Squares image

Crunchy and gooey rice cereal marshmallow treats are an unexpected yet delightful crust for a creamy cheesecake topping. Fresh strawberries on top form cute Santa hats and also provide a burst of bright acidity to cut through all of the richness.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 25 pieces

Number Of Ingredients 17

Cooking spray
3 tablespoons unsalted butter
5 ounces mini marshmallows (about 1 cup tightly packed)
2 teaspoons honey
1 teaspoon pure vanilla extract
Kosher salt
4 cups crispy rice cereal
One 1/4-ounce package unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
25 medium strawberries, hulled
2 tablespoons unsalted butter, at room temperature
2 tablespoons cream cheese, at room temperature
1/2 cup confectioners' sugar, sifted
1/4 teaspoon vanilla extract

Steps:

  • Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
  • For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, 1/2 teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let sit at room temperature until firm, about 20 minutes.
  • Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the the sour cream, sugar, lemon juice, remaining 1/2 teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute.
  • Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds.
  • Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight.
  • For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy.
  • Cut the cheesecake bites into twenty-five 1 3/4-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom.

SANTA'S HAT



Santa's Hat image

Make and share this Santa's Hat recipe from Food.com.

Provided by Redsie

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

3 tablespoons powdered sugar
1 teaspoon water
1/4 cup sweetened flaked coconut
3 ounces red cranberry juice
1 ounce Malibu rum
1/2 ounce grenadine
1 candy cane

Steps:

  • Mix together powdered sugar and water until smooth.
  • Fold a paper towel into a 4-inch square and lay it on a saucer.
  • Spread the powdered sugar mixture on top of the towel on the saucer.
  • Spread coconut in a shallow layer on another saucer.
  • Dip the rim of a Martini glass in the sugar mixture on the towel until the rim is coated.
  • Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
  • Add the cranberry juice, Malibu rum and grenadine into a cocktail shaker with ice.
  • Shake and strain into a prepared Martini glass and serve.
  • Garnish with a candy cane. Break off the top hook of the candy cane if desired.

Nutrition Facts : Calories 362, Fat 8.4, SaturatedFat 7.3, Sodium 67.2, Carbohydrate 56.6, Fiber 1.1, Sugar 50.8, Protein 0.7

SANTA HATS



Santa Hats image

Super festive, super easy, and super tasty! Does it get any better?? :) My kids love how the meringue melts in their mouths! If you leave the oven door open just a little it can help keep the meringue from browning.

Provided by CSchrodt

Categories     Desserts     Cookies     Meringue Cookies

Time 2h50m

Yield 20

Number Of Ingredients 6

2 egg whites at room temperature
½ teaspoon cream of tartar
¼ teaspoon vanilla extract
½ cup white sugar
1 drop red food coloring, or desired amount
3 tablespoons red colored sugar, or as desired

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
  • Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
  • Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
  • Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 7 g, Protein 0.4 g, Sodium 5.6 mg, Sugar 6.9 g

SANTA'S HATS



Santa's Hats image

These are cute on a cookie tray. Our kids love them. You can make as many as you want by heating a couple of almonds bark cubes at a time.

Provided by Cheesehead

Categories     Dessert

Time 30m

Yield 100 snacks, 20 serving(s)

Number Of Ingredients 3

1 box plain Bugles original flavor snacks (these are shaped like a small bugle)
almond bark
M&M's plain chocolate candy (can substitute any other similar candy)

Steps:

  • Melt the almond bark in the microwave, small amounts at a time.
  • Using a butter knife or teaspoon, fill the wide opening of the snack with almond bark.
  • Stick an M&M into the almond bark while it is still soft.
  • Place on waxed paper to cool, store in an airtight container.
  • I like to use the multi colored candies as it adds a bit more color to a cookie tray rather than just red and green.
  • I have done them at other holidays using the seasonal colored candies.

Nutrition Facts :

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