One of my all time favorite Christmas cookie recipes with a new twist – Peppermint Marshmallow Cream! We have made this delicious and easy cookie recipe in our house at Christmas for years. Here is the basic recipe. You can make these and leave them as is (utterly delicious) or turn them into these little peppermint sandwich cookies for an extra bit of holiday madness!
This recipe goes way back for us! It’s become a Halloween / Thanksgiving dessert office treat, not to mention a wonderful holiday dessert for our family. Sometimes we even make it instead of the old standby – Pumpkin Pie.
What better way to welcome in the harvest season than with the rich, buttery aroma of warm caramel just waiting to coat an apple fresh from the tree? Caramel is delicious, but can be sticky, messy and difficult to keep its temperature, even when left in a pot on the stove.
This holiday season, warm up those cold nights with any of these three delicious and festive drink recipes: Sephra’s hot chocolate,
Halloween is the perfect holiday to host a creepy, crawly chocolate fountain party. Chocolate for chocolate fountain is not only delicious, but delight everyone from kids to adults.
The days are getting shorter and cooler, the leaves will soon begin making their colorful debut, and Halloween is right around the corner. When the mini-ghouls, ghosts, and Harry Potters make their way to your home this Halloween, be prepared with your home fondue fountain and Sephra’s spooky kid-friendly treats!
A holiday event is only complete when it includes a luxurious chocolate fountain dessert table that is properly decorated and outfitted with delicious dipping treats! Creating a holiday display that will give visual pleasure to guests is easy to do and will make the chocolate for chocolate fountains taste even better.
In an electric mixer, cream the cream cheese and sugar until smooth, scraping down the sides of the bowl often. Add the preserves, and mix until well blended. Add the yogurt, and mix until well blended. Add the milk, starting with just 1½ cups, to desired consistency.
Bring corn syrup, sugar, and water to a boil. Add the candies. Boil until the mixture reaches 220°F on a candy thermometer. Allow to cool slightly before running through the fountain