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Today I have cooked up a storm in the kitchen and brought you three easy kid friendly recipes that I personally think are GREAT for Christmas!
The three things I have made are
- Marshmallow Rice Bubble Slice
- Christmas Tree Brownies
- Coconut Ice
Marshmallow Rice Bubble Slice!
I got the measurements from this website: http://www.foodtolove.com.au/recipes/marshmallow-rice-bubble-slice-30558 before making a few adjustments
- 250g Marshmallows
- 90g Unsalted Butter (coarsely chopped)
- 4 cups/140g Rice Bubbles
- 55g White Chocolate Drops
- 100g Glacé Cherries (halved or quartered)
- Grease a 20cm x 30cm rectangular pan, line the base and sides with baking paper, extending paper over the sides.
- Combine marshmallows and butter in medium saucepan. Stir over medium heat until smooth.
3. Place rice bubbles, white chocolate drops and half the glacé cherries in a large bowl. Add marshmallow mixture, mix well. After wetting your hands, press mixture firmly into the pan, then press the remaining glacé cherries into the top. Refrigerate for 2 hours or until firm before cutting.
Christmas Tree Brownies
I came up with my own recipe after seeing a picture on Pinterest. Later found out it was first created on this website: http://onelittleproject.com/christmas-tree-brownies/ I got my icing recipe from this website: http://www.taste.com.au/recipes/38244/basic+icing
- Ingredients for your preferred Brownie recipe (packet mixes are fine (If you don’t have a fav recipe click on the picture to the left for my top 2!)
- Candy Canes
For Icing (you can just tint ready made icing if you prefer!)
- 1 1/2 cups of Icing Sugar Mixture (Sifted)
- 25g butter (softened)
- 1 tbs and a little bit milk or water
- Few drops of green Food Colouring
- Make your preferred brownie recipe
- Once it is cool, cut it into triangles as shown below
- Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 1.5″ long pieces.
4. Press one end of the candy cane into the bottom of the brownie triangles.
5. Spoon out approximately ½ of the tub of icing into a bowl.
6.Add green food colouring until you’re happy with the colour.
7. Spoon the green icing into a zip lock bag.
8. Seal the bag and cut off a small corner of the bag with sharp scissors.
9. Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree.
10. Add some Christmas sprinkles and a small star sprinkle at the top.
I got my recipe from The Australian Women Weekly’s Old Fashioned Favourites Cookbook. I made several edits to incorporate a third coloured layer.
- 4 3/4 cups / 760g icing Sugar
- 2 1/2 cups / 225g coconut
- 400g can sweetened condensed milk
- 1 egg white (lightly beaten)
- pink food colouring
- Line a deep 19cm square cake pan with baking paper
- Sift icing sugar into a large bowl
3. Stir in coconut then milk and egg white, stir until well combined
4.Press a third of the mixture into your prepared pan
5. Separate half the remaining mixture into another bowl then tint the mixture in one bowl red and the other green
6. Press one of the bowls content evenly over the first layer.
7. Repeat step 6 with the remaining bowl of tinted mixture.
8. Cover and refrigerate several hours before cutting.
I hope you guys have an amazing Christmas and have a great time cooking some of these recipes! Comment down below if you have any questions or if you made one!
If you post a picture be sure to tag it with #DCDchristmastreats16 I would love to see how you go!
I have soooo many new posts to post either in the new year or just after Christmas which I hope you will love so be sure to subscribe to get notified when I post something new! There are subscription forms in the side bar and in the footer! – I promise I won’t spam you! And to those loyal people on my mailing list thank you soooo much you have no idea how much it means to me!
I take no credit for any of the recipes written above
Have a very very Happy Christmas!