Santa Hats Recipe 365

SANTA'S HATS

Steps:

• Melt the almond bark in the microwave, small amounts at a time.
• Using a butter knife or teaspoon, fill the wide opening of the snack with almond bark.
• Stick an M&M into the almond bark while it is still soft.
• Place on waxed paper to cool, store in an airtight container.
• I like to use the multi colored candies as it adds a bit more color to a cookie tray rather than just red and green.
• I have done them at other holidays using the seasonal colored candies.

SANTA HAT CUPCAKES

Steps:

• For the Santa hat cupcakes with sprinkles: Place some of the frosting into a piping bag with a large round tip. Pipe frosting perpendicularly to the center of the cupcake in the shape of a Santa hat, using gradually less pressure to create a cone shape. Cover cone with red colored sugar or red sprinkles. Spoon some frosting into a piping bag with a small star-shaped tip. Pipe frosting around the base of the hat for the rim and pipe a small pom-pom on top. Repeat with 3 more cupcakes.
• For the Santa hat cupcakes with strawberries: Frost 4 cupcakes with a thin layer of vanilla frosting. Place a strawberry in the center, with the tip facing up. Pipe a small pom-pom on top of the strawberry using the small star-shaped tip. Pipe frosting around the base of the cupcake using the large round tip to create the hat's rim. Create swirls in the rim with a finger. Repeat with remaining 3 frosted cupcakes.
• For the Santa hat cupcakes with fondant: Color white fondant with red food coloring. Sprinkle a work surface with confectioners' sugar and roll out 1/4 of the fondant into a very thin 2 1/2-inch circle. Cut a wedge from the circle, leaving a Pac-Man shape. Use the large round tip to pipe a cone of frosting in the center of each cupcake. Fold the cut edges of the fondant together to create a cone shape and place red fondant hat around the frosting cone. Use the star-shaped tip to pipe frosting around the base for the rim and a small pom-pom on top. Repeat with 3 more cupcakes.

SANTA HAT PARTY MIX RECIPE - (4.3/5)

Steps:

• SANTA HATS: Melt the candy melts, along with a tablespoon of shortening (to help thin the melted candy), in 30 second intervals on half power in your microwave until melted. Immediately start dipping the Bugles in the red candy melts. Let them set up for 10 minutes or so on parchment or wax paper. When they are set, remelt the red candy disks (if necessary) and dip just the bottoms (larger part of the bugle) into the white sprinkles. Then flip it over and dip the top in the melted candy and press a mini marshmallow on top. SANTA MIX: Spread all your ingredients, except M&M's, out on a baking sheet lined with parchment or wax paper. Melt your white chocolate according to package directions and drizzle over the pretzel mix. Transfer into a large bowl and coat mix with chocolate. Return to baking sheet to allow to dry. When chocolate is set, sprinkle M&M's and Bugle Santa Hats over the mix. Transfer to big bowl to serve.

SANTA HATS

Steps:

• 1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen. 2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left). 3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.