Super Easy Candy Cane Hearts

So let's face it, it's supposed to be the most wonderful time of the year, but it's hard to find the time to sit back and enjoy the season with all of the baking and shopping and decorating?  Here's a quickie sweet treat that I made with the kiddos.  They're super fast to make and super adorable (because they're hearts).

What you need:
Mini Candy Canes
Chocolates or Melting Candies
Sprinkles
Wax Paper

Step One: Unwrap the candy canes (ok, so this part is a little time consuming)
Step Two: Place them into a heart shape on a piece of wax paper.
Step Three:  Melt your chocolates in the microwave.  Be careful not burn!
Step Four: Fill the hearts and add sprinkles if you want.  Let them cool.

 

Serve them on a plate or wrap them in Christmas cellophane bags

 

 

Raw Cranberry Apple Relish

Raw Cranberry Apple Relish

Serves 6-8

12 Oz Fresh Cranberries
1 Small Orange, Seedless
1 T Fresh Ginger
1 Apple
3 T Sugar, or to Desired Sweetness
1 t Cinnamon

In a food processor, chop up the whole orange and ginger until pureed.  Pour it into a bowl.  Process the apple and cranberries to a rough chop.  Add everything together.  Let it marinate for at least 4 hours, Serve!

Pumpkin White Chocolate Cocoa

Pumpkin White Chocolate Cocoa

Makes 2 Cups

1 C Whole Milk or Heavy Cream

¾ C White Chocolate Chips
2t Cocoa Powder
½ C Pumpkin Puree
Dash of Vanilla
Pinch of Each, Cinnamon, Nutmeg, Ginger
*Optional Whipped Cream and Cinnamon Garnish

Over low heat, whisk together the chocolate, milk, and cocoa together. Once melted, bring to just a boil and add the remaining ingredients.

Serve topped with whipped cream and cinnamon.