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Christmas Tree Waffles
Christmas Tree Waffles
Ingredients
Ingredients
- Green Food Coloring
- Red & Green Sprinkles
- Construction Paper and Toothpick for the Star
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3.5 teaspoons baking powder
- 2 large eggs - separate yolks & whites
- 1.5 cups milk
- 1 cup butter melted
- 1 teaspoon vanilla extract
Instructions
Instructions
In a mixing bowl, mix the flour, sugar and baking powder.
In a separate bowl, lightly beat the egg yolks. Add the milk, butter and vanilla to the egg yolks.
Add the wet mixture to the dry ingredients. Now beat the egg whites until stiff peaks form (you can do this manually or with an electric hand mixer).
Add the egg whites to the batter mix and stir to combine.
Now add in the green food coloring. Mix until you get the desired green color. You may need to add a lot depending on the strength of your food coloring.
When baking in the waffle maker, make sure to set the waffle maker on the lowest setting possible and monitor the waffles. If overcooked, the waffles will turn brown so start off really low and check often for the first one.
Break the waffle up into 3 pieces to form the Christmas Tree.
Cut out a star out of construction paper and tape to a toothpick to put on top of the tree.
Serve with Christmas sprinkles and maple syrup.
Polar bear peppermint creams
Polar bear peppermint creams
250g icing sugar
1 egg white, beaten
few drips of peppermint essence
15 chocolate sweets ( blue and green chocolate beans)
Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.
200 g Mars bar (chopped)
2 tbs pouring cream
2 tsp cocoa powder (sifted)
3 cup Rice Bubbles
canola oil spray
100 g white chocolate
24 Smarties
Spray a little canola spray into 2 x 12 cup mini-muffin trays.
Melt the Mars Bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.
Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.
Spoon the mixture into the muffins tray and press down gently.
Refrigerate for 2 hours and turn out onto a tray to decorate.
Melt the white chocolate in the microwave checking and stirring it at 30 second intervals. Pour it into a piping bag while warm and snip the tip off.
Turn the crackles upside down and pipe the chocolate on. Finish with a red chocolate button on top of each one.
1 cup (250ml) milk
1 egg, lightly beaten
1 cup (150g) self-raising flour
2 tbsp butter
4 rashers streaky bacon
4 white marshmallows
8 dark choc chips
4 strawberries
Make a basic pancake batter by whisking together milk and egg in a large bowl. Sift over flour and whisk until smooth.
Melt 2 teaspoons butter in a large frypan. Pour in batter to form one large circle, one smaller circle and two triangles for ears. Cook for a couple of minutes until bubbles form, flip and cook for a further minute until cooked through. Remove and keep warm. Repeat with remaining ingredients.
Cut bacon rashers in half and cook until crisp. To arrange Rudolph, place the large pancake on a plate. Place smaller pancake on top. Position rashers for antlers and the triangular pancakes for ears. Decorate with marshmallow eyes and strawberry nose.
Cut marshmallows in half. Press a choc chip into the centre of each half.
12g butter
45g mini marshmallows (preferably white)
45g cornflakes
Green gel food colouring
Red Skittles/sweets or large red sprinkles for the berries.
10g white chocolate, melted (optional)
Ask your child to line a baking tray with a piece of baking paper. Although no oven is involved, you will need a place to shape your cornflake wreaths.
Your helper can now help you to weigh the butter and mini marshmallows into a microwavable mixing bowl. Turn your back for a moment to snaffle a few marshmallows while your child is occupied!
It’s time for you to take over and put the microwavable bowl into the microwave. Melt the butter and marshmallows on a high heat. Stir the mixture in 10-15 second intervals. The mixture tends to puff up once melted.
Carefully transfer the bowl from the microwave and give it a good stir to be sure that the butter and marshmallows are combined.
Use a cocktail stick or spoon to add a tiny dollop of green food colouring to the mixture. You won’t need much! Give it a good mix.
I find it easier to leave the mixture a minute or two to firm up. This also means that it will have time to cool down before your child sticks their hands in.
Use a tablespoon to scoop up the mixture and place onto the baking paper. Use your fingers to shape them into wreaths. You may find it easier to put a little vegetable/sunflower oil or butter on your fingertips as this will help avoid a sticky mess! We actually found it only took a few minutes to shape the wreaths using this method and no big clean-up was required!
Now you can stick the Skittles or sprinkles straight onto your wreaths in a decorative manner. If you find that the ‘berries’ won’t stay put, then use the optional melted white chocolate to glue to the wreaths.
Leave the pretty Christmassy cornflake wreaths to set for around an hour if you can resist!
1 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
DECORATIONS:
Peanuts, split in half
Brown M&M's minis
Miniature semisweet chocolate chips
Black shoestring licorice, cut into 2-inch pieces
Beat peanut butter, butter and sugars until well blended. Beat in egg and vanilla. In another bowl, whisk together flour and baking soda; gradually beat into peanut butter mixture (dough will be soft). Refrigerate until firm enough to shape, about 1 hour.
Preheat oven to 350°. Shape dough into 1-in. balls; taper one side to resemble a mouse. Place 2 in. apart on ungreased baking sheets. Add peanuts for ears, M&M's for noses and chocolate chips for eyes.
Bake until set, 8-10 minutes. Immediately insert licorice pieces into warm cookies for tails. Remove from pan to wire racks to cool.
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