What should you be for Halloween?

Santa Claus! What a better way to start Christmas season then being the jolly old fellow himself! :)

http://www.santasuitexpress.com/velvet-santa-suit.html

How does Santa get into my house if we don't have a chimney?

Every child has the same question if they do not have a chimney and Sealed By Santa has the answer!

https://www.sealedbysanta.com/order-key.php

Santa's Magical key comes with a cute poem explaining how it works:
If you have no chimney on Christmas Eve,
awaiting the presents that Santa will leave,
Just hang this key by the door for him,
and all the gifts will be left within.

Holiday favorite cookies!!

We are already planning our christmas parties and have come across so many fabulous desserts that we had to share a few!!

Peppermint White Chocolate Mousse Trifle

2 1/2 cups heavy cream

12 oz. real white chocolate, finely chopped
1 cup peppermint candy, chopped

1 pkg. Jello chocolate pudding (stove top or instant, your choice)

1 9×13 pan of brownies (make your favorite!) (or chocolate cake)

1 cup powdered sugar

1 1/2 tsp. vanilla

Directions:  Make a 9×13 pan of your favorite brownies.  To make the mousse, chop the white chocolate and place in a blender or food processor for additional pulsing.  Heat 1 cup of the heavy cream on the stove, just to a boil.  Pour over the white chocolate and pulse some more, until smooth.  Pour into a bowl and place the whole bowl into a larger bowl of ice water.  This will help cool it quickly and thicken it up.  Stir occasionally for about 15 minutes.   Beat remaining 1 ½ cups cream to almost stiff peaks.  Fold into the chocolate mixture, then stir in the candies.  Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.  Let it chill for several hours.  While it’s chilling, the mousse will turn a lovely shade of pink…after it absorbs the candy cane and gets a good stir.  and ten place in the fridge to set, let chill for several hours.  The mousse will turn more pink after a few hours and a good stir.  If the mousse isn’t thick enough, after chilled, whip it with your hand mixer.  Meanwhile, make the chocolate pudding.

To assemble:  break pieces of the brownie and line the bottom of your trifle dish.  Cover with a layer of the chocolate pudding, followed by the mousse.  Repeat.  For the final layer, use some homemade whip cream (2 cups heavy cream, 1 cup powdered sugar, and 1 1/2 tsp. vanilla…mix with hand mixer, until thick.)  Just before serving, sprinkle with crushed candy cane.

http://oneshetwoshe.com/2010/12/peppermint-white-chocolate-mousse-trifle.html

Gingerbread Cheesecake

(Martha Stewart)

Serves 10

• All-purpose flour, for dusting
• 1/4 recipe of the dough for Molasses-Gingerbread Cookies 
• 4 tablespoons unsalted butter, melted
• 1 3/4 cups granulated sugar
• 2 pounds cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1/4 cup unsulfured molasses
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon finely grated lemon zest
• 6 gingerbread men (see above)

DIRECTIONS

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
5. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark.
7. http://www.munchkinmunchies.com/search?updated-max=2011-01-07T12:53:00-08:00&max-results=7

VISIT OUR PINTEREST PAGE FOR MORE GREAT IDEAS FOR BAKING THIS SEASON!

http://www.pinterest.com/sealedbysanta/boards/