White Christmas Food

WHITE CHRISTMAS

Steps:

• Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add rice cereal, coconut, pistachios, cranberries and sultanas. Give it a quick mix together.
• Add chocolate to a heatproof bowl and place in the microwave. Heat, stirring every 30 seconds, until melted and smooth.
• Pour chocolate over dry ingredients and stir quickly until all the ingredients are fully coated. Transfer mixture to your baking pan and press down using the back of a spoon to form one even layer.
• Place slice in the fridge for at least 2 hours or until the chocolate has set and the slice is firm. Cut into small squares to serve.

WHITE CHRISTMAS, A NO BAKE CHRISTMAS TREAT

Steps:

• Melt the chocolate with the coconut oil using your preferred method- mine is the microwave! 1 minute at 50%, stir, then another minute at 50%.
• Add all the dry ingredients and mix well
• Pour into a lined baking square dish (20cm) or into a silicone one
• Set in the fridge for 3 hours or until it comes out of the container cleanly and can be sliced
• Slice into long rows then chop into squares.

WHITE CHRISTMAS COOKIES

Steps:

• Preheat oven 350 degrees Fahrenheit. Grease 6 cookie sheets or parchment lined (parchment lining cookie sheets helps prevent cookies from over browning the underside of the cookies and it also helps prevent cookies from sticking to the sheets).
• Combine, flour, baking soda and salt in a medium bowl.
• Beat butter and sugars in a large mixer bowl with mixer at medium speed until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla and dry ingredients.
• Stir in white chopped chocolate pieces, nuts and raisins.
• Drop by rounded teaspoonfuls onto prepared cookie sheets.
• Bake 8 - 10 minutes, until golden.
• Cool on wire racks.
• Tidbit: Using baking white chocolate bars and chopping them is, I believe, the secret to these cookies. I've made them with white chocolate chips, but found that they didn't have the same decadence.

WHITE CHRISTMAS CANDY

Steps:

• Melt chocolate over medium/low heat, stirring until smooth. Remove from heat; stir in crunch. Spread on parchment-lined baking sheets; chill in refrigerator 8-10 minutes. Break into small pieces; store in airtight containers.

WHITE CHRISTMAS PUNCH

Steps:

• Combine sugar and water in a saucepan and cook over medium heat, stirring constantly, until sugar dissolves.
• Remove from heat.
• Stir in evaporated milk and almond extract.
• Allow to cool.
• Chill until ready to serve.
• Combine ice cream, milk mixture, and lemon-lime beverage in a large container just before serving.
• Stir gently, breaking the ice cream into small pieces.
• Transfer punch into a punch bowl.
• Recipe may be halved for smaller gatherings.

WHITE CHRISTMAS RECIPE

Steps:

• Grease a rectangular slice pan, line with baking paper, allowing paper to overhang the sides.
• In a large heatproof bowl over a pan of simmering water, melt the Organic Coconut Oil. Add the chopped chocolate and continue to heat until melted and blended together. Remove from heat and set aside.
• Mix together the Rice Krispies cereal, desiccated coconut, Craisins, and Candied Cherries. Stir in the hot Organic Coconut/Chocolate mixture and mix together until combined.
• Spoon in the mixture into the rectangular slice pan and press firmly in place. Refrigerate for a few hours until set before serving. Slice and enjoy.

WHITE CHRISTMAS RECIPE

Steps:

• Line a 18cm x 28cm lamington pan with baking paper.
• Combine all ingredients into a large bowl and mix well.
• Press mixture evenly into baking tray.
• Refrigerate overnight or until set.
• Cut into slices to serve.
• Store covered in fridge

WHITE CHRISTMAS

Steps:

• Mix all the ingredients and serve straight up in a snifter.

WHITE CHRISTMAS SLICE

Steps:

• Grease and line a 20cm x 28cm rectangular slice tin and set aside.
• Melt the white chocolate in a large microwave-safe bowl (on 50% power for 3-4 minutes or until melted - stir every 30 seconds).
• Add the Rice Bubbles, dried cranberries, sultanas, slivered almonds and desiccated coconut and stir to combine.
• Spoon into the prepared tin and press down firmly.
• Place into the fridge for 3-4 hours (preferably overnight) before cutting into slices.
• Store in an airtight container in the fridge for up to 1 week.
• Grease and line a 20cm x 28cm rectangular slice tin and set aside.
• Place the white chocolate into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 80 degrees, Speed 2.
• Add the Rice Bubbles, dried cranberries, sultanas, slivered almonds and desiccated coconut and mix on Reverse, Speed 2 until combined (you'll need to use the spatula to help mix).
• Spoon into the prepared tin and press down firmly. Place into the fridge for 3-4 hours (preferably overnight) before cutting into slices.
• Store in an airtight container in the fridge for up to 1 week.