It’s the time of year that Holiday baking gets us in the mood for Christmas.
When I was younger I LOVED this time of year. My mom was a huge baker and we would stock the freezer full of Christmas cookies for when friends and family would drop by. My sister and I loved helping out, licking the bowls, and eating stray run away sprinkles.
This is a tradition I’m continuing with my girls who are now 4 and 6. They absolutely love to help cook but are still too young to be around a hot stove. I also have Celiac and I find when you substitute with gluten-free flour, cookies don’t always turn out, so we tend to stick to no-bake cookies. And the bonus of no bake cookies, you can lick the bowls when done!
When I moved out after university my mom gave me a cookbook compiled with our favourite recipes held together by yarn and that’s where the majority of these recipes came from.
Homemade Peppermint Patties
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract or about 5 – 10 drops of pure peppermint oil depending now how minty you want. If you use peppermint oil you’ll also need to add about a tsp of water.
3 cups powdered icing sugar
2 cups dark dipping chocolate (I used semisweet chocolate chips as that what I had on hand and added some coconut oil to help thin it out.)
Combine butter, corn syrup, peppermint and powdered sugar in a mixing bowl. Depending on age allows them to use the electric mixer. Mix until ingredients a dough form, finish kneading by hand. Taste dough to see if you need more peppermint flavor.
Lick beaters once done 🙂
Have kids help scoop out the dough and make into little balls, place on parchment paper and flatten slightly. Once all patties are made, put in the freezer for 10-15 minutes to firm up.
Melt chocolate either on stove top or microwave.
Remove peppermint patties from the freezer and dip into chocolate, coating entire patty. Lay back on parchment paper and cool in the fridge. I store mine in the freezer and eat directly from there because they typically don’t freeze too hard.
1 ½ cups powdered icing sugar
½ cup softened butter
4 tbsp. cherry juice
1 cup coconut
½ tsp vanilla extract
Mix all ingredients together except whole cherries (electric beaters not required)
Have kids grab a cherry and spoonful of mixture and hide the cherry with the mixture. I told them to make a nest, and hide the egg.
When finished, roll in graham wafer crumbs.
Having Celiac I can’t use wafer crumbs so I had my girls crunch up 3 gluten-free ice cream cones (put it in a Ziploc bag and they used a rolling pin to crush) for the coating.
2 cups of white sugar
½ cup of evaporated milk (or regular milk if that’s all you have)
2 tsp of butter
Measure out the above ingredients, put into a pot and bring to a boil. Remove from stove and have your helpers measure and add:
3 cups of oatmeal
1 cup of shredded coconut
4 tbsp. of cocoa powder
1 tsp vanilla
dash of salt.
Mix well and have them drop tablespoon scoops onto parchment paper. Let cool at room temperature.
Peanut Butter Balls
1 cup of peanut butter
½ cup of butter
1 cup powdered icing sugar
1 cup of coconut
2 cups of Rice Krispies
Let your kitchen helpers measure and mix above ingredients in a bowl. Roll into balls, place on parchment paper and chill for about 10 minutes.
While the balls are chilling, melt 2 bags of chocolate chip (I prefer semi-sweet) along with 1/4 cup of butter in the microwave.
Dips balls into melted chocolate mixture and return to parchment paper and place in fridge until dry. These freeze great and only need a few minutes to thaw before eating. The chocolate can get messy and melty when you’re eating them but it’s worth it.