Candy Cane Cocktail

Ingredients:

- 1 candy cane crushed, 1 whole

- 2 ounces strawberry vodka

- 4 dashes white creme de menthe

- 2.5 ounces cranberry juice

- Ice cubes

Directions:

1 - Place crushed candy cane on a small plate or saucer

2 - Wet the rim of a chilled martini glass with water and then, holding the stem, rotate the rim in the candy crumbs to coat it

3 - In a cocktail shaker combine vodka, creme de menthe, cranberry juice and ice and shake until well combined

4 - Strain into prepared glass and serve immediately

Chocolate Truffles

Ingredients:

- 1 cup of semisweet chocolate, broken into pieces

- 3/4 cup of heavy whipping cream

- 2 tablespoons butter

- 2 tablespoons Grand Marnier (or substitute for another alcohol you might prefer)

Different coating options; cocoa powder, icing sugar, chopped nuts, toasted coconut, shaved chocolate

Directions:

1 - Place the broken pieces of chocolate in a stainless steal bowl and set aside

2 - Heat the cream and butter in a small saucepan over medium heat, bringing to a boil

3 - Immediately pour the boiling cream and butter mixture over the chocolate and let stand 5 minutes

4 - Add liqueur and whisk until smooth

5 - Cover and place in the fridge until the mixture is firm (possibly overnight)

6 - Place your chosen topping(s) on a plate, line a tray/baking sheet with parchment paper and remove the truffle mixture from the fridge

7 - Either with your hands or with a melon baller form the truffle mixture into bite-sized balls

8 - Immediately roll the balls in your topping and place them on your prepared tray

9 - Cover and replace in fridge until firm again

*Truffles can be left in the fridge for a couple of weeks or frozen for a couple of months. Bring them to room temperature before serving.

Foolproof Fudge

Ingredients:

- Cooking spray

- 2 cups sugar

- 6 tablespoons butter

- 1 cup heavy cream

- 3.5 cups mini marshmallows

- 3 cups choc. chips (white or brown)

- 1 teaspoon vanilla

- Crushed peppermint candy

Directions:

1 - Line a square baking pan with 2 sheets of parchment/waxed paper and then spray it with the cooking spray

2 - In a heavy bottomed saucepan over medium heat cook sugar, butter, cream and marshmallows, stirring constantly for 6 minutes

3 - Bring mixture to a boil and continue stirring for another 5 minutes

4 - Remove from heat and add the choc. chips and vanilla

5 - Pour mixture into the prepared baking pan

6 - Let fudge cool for 3 hours then remove it from the pan and cut into desired shape/portions

7 - Top portions with the crushed peppermint candy

Peppermint Hot Chocolate

Ingredients:

- 1/3 cup unsweetened cocoa powder

- 1 quart milk

- 1/2 cup semi-sweet chocolate chips

- 7 peppermint sticks, 3 crushed 4 left whole

Directions:

1 - Place cocoa in a medium saucepan and gradually whisk in milk until cocoa has dissolved.

2 - Add chocolate chips and crushed peppermint. Simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted (approx. 8-10 minutes)

3 - Bring to a boil and immediately remove from heat.

4 - Ladle into mugs and serve with a peppermint stick.

Pretty Packages

Here are a few ideas to dress up your presents this year and make them prettier than ever!

- Place a photo of the gift receiver on the top in lieu of a gift tag

- Embellish your gifts with doilies

- Buy plain white craft paper and let your kids colour all over it

- Wrap your gifts with newspaper or use some more modern paper

- Make a weave design from ribbons, using various widths and colours/patterns

- If you're using nice boxes cover the lid with glitter (in a coordinating/complimentary colour)

- Take some inspiration from nature and top your gifts with some pine cones or holly

Holiday Centrepieces

Having trouble deciding how to decorate your table this year for Christmas dinner? Here a few simple tips and ideas to help you get started.

- Fill various bowls and/or vases with an assortment of ornament balls.

- Place a single branch of pine in a tall vase and line your table with them.

- Fill clear vases halfway with cranberries and top the berries with a candle.

- Put various sizes of pine cones in candleholders along the table with some candles.

- Place twigs and pieces of branches in glasses along the table.

- Instead of a traditional table runner try using a long, skinny mirror. The mirror will enhance any glow or glimmer from your decorations.

- Switch-up the placemats for charger plates. They're available in all kinds of colours.

- Play around with various heights, colours and textures of vases and bowls if that's what you choose to use.

Apple Berry Wreath

Tools and Materials:
- 2 styrofoam wreath forms, 14x2.5x2 and 12x2x2

- 2" artficial apples, approx. 60

- 14 bunches of red/orange/brown artificial berries

- 2 bags of light green reindeer moss

- 2 bags of dark green reindeer moss

- Toothpicks

- Florist wire, 10" length

- Glue gun and glue

- Coordinating ribbon

Directions:
1 - Wrap and knot your floral around your larger foam wreath form in a manner the gives you a loop for hanging. This will become the top center of your completed wreath.
2 - Glue smaller wreath form on top of the larger one and let dry thoroughly.
3 - Glue the moss on, covering the front and back of the assembled wreath forms. Be sure not to cover up your hanging wire loop.
4 - Apply a dab of glue to one end of a toothpick and insert it into the center bottom of an apple. Repeat with all the apples.
5 - Apply a dab of glue to the other end of the toothpicks and insert the apples, side by side, around the outside circumference of the wreath.
6 - Insert your berry bunches into the wreath forming a circle just inside the row of apples.
7 - Continue alternating between circles of apples and berries until your wreath is full. You should end up with a circle of apples at the inside center.
8 - Use the ribbon to hnag your wreath.