Christmas Inspiration

This recipe sounds awesome, I would love to add it to our holiday cookie line up. Anyone else have seasonal favorites that we could possibly add?

White Chocolate Peppermint Fudge
original recipe from Taste of Home

Ingredients:
1/4 cup Butter, softened
2 cups Sugar
1/2 cup Sour Cream
12oz White Baking Chocolate, chopped
1 jar (7oz) Marshmallow Creme
1/2 cup Ground Candy Canes (I use a magic bullet)
1/2 tsp Peppermint Extract

1. Line a 9 inch square pan with foil. Coat foil with thin layer of cooking spray or butter; set aside.

2. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234F (soft-ball stage), about 5 minutes.

3. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in ground candy canes and extract. Pour into prepared pan. Chill until firm.

4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.

Makes 2 Pounds (81 pieces)

Also up on the Christmas Craft wishlist is this Glittery Banner spelling out Merry Christmas, and more to come.

My favorite flavor

Yummy! Yup I'm talking about something with Pumpkin in it! Pumpkin Cheesecake recipe I found on another person's blog.

Pumpkin Cheesecake

Ingredients:
CRUST:
1-1/2 cup Graham Cracker Crumbs
1/3 cup Maple Sugar or Granulated Sugar
1/2 cup Butter, melted
FILLING:
3 pkg (8oz each) Cream Cheese, softened
1 cup Maple Sugar or Granulated Sugar
1 cup Canned Pumpkin
1 Tbsp Heavy Whipping Cream
1-1/2 tsp Vanilla Extract
3/4 tsp Ground Allspice
3 Eggs, lightly beaten

Preheat oven to 325F. For crust, in a medium bowl combine cracker crumbs, sugar, and melted butter. Press crumb mixture onto the bottom and up the sides of an ungreased 9 or 10 inch spring form pan. Bake 8 minutes. Remove from oven and cool on a wire rack.

For filling, in a mixing bowl beat cream cheese, sugar, pumpkin, whipping cream, vanilla and allspice with an electric mixer on medium speed until combined. Add eggs and beat on low speed until just combined.

Preheat oven to 325F. Spoon filling into crust-lined pan. Bake about 1 hour or until center appears nearly set when gently shaken.

Cool in spring form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours.

***Carefully transfer cheesecake to plate or platter and place in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours before serving.***