Treats to make and share this season

Baking Spirits

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SHORTCUT CHRISTMAS TOFFEE 50 saltine crackers 1 cup salted butter, cut into cubes 1 cup light brown sugar 2 cups chocolate chips 1 cup red, green, and white M&Ms

Preheat oven to 325°F. Line a large jelly-roll pan with foil, and spray with cooking spray. Line pan with saltine crackers, breaking some in half to fill pan, if necessary.

Combine cubed butter and brown sugar in a medium-sized saucepan over medium-low heat, stirring until butter melts and mixture is wellcombined. Bring to a boil for 3 minutes, stirring constantly. Once bubbling and caramel-colored, remove saucepan from heat, and pour butterbrown sugar mixture evenly over crackers. Spread mixture evenly with a rubber spatula.

Bake crackers 7 to 9 minutes.

Remove crackers from oven and sprinkle evenly with chocolate chips. Allow to soften and spread evenly. Sprinkle M&Ms on top of chocolate, and place pan in freezer 10 to 15 minutes or until chocolate hardens.

Break crackers into pieces. Package individual amounts in clear cellophane bags for gifting, or store in an airtight container up to 2 weeks.

FESTIVE MUG CAKES ½ cup cake mix (Tip: Be extra-festive with a Funfetti Holiday Cake Mix) 1 egg 1 tablespoon oil 3 tablespoons cold milk

Vanilla frosting

Chocolate candies or crushed peppermint

Spray the inside of a microwave-safe mug with cooking spray.

In a small bowl, combine cake mix, egg, oil,

PHOTOGRAPH BY MATHILDE LANGEVIN FOR

and milk, stirring until combined. (Mixture will be a little lumpy.)

Pour cake mixture into mug, filling about onethird full.

Microwave on HIGH for 1 minute and 30 seconds. Let sit for 1 minute; microwave an additional 30 seconds if necessary. Allow cake to cool for 5 minutes.

Place frosting in a zip-top plastic bag, and snip off end of one corner.

Pipe frosting onto cooled cake. Sprinkle with candies or peppermint.

CHRISTMAS TREE BROWNIES

Brownies

Peppermint sticks, if desired

Green frosting

Sprinkles

Prepare your favorite brownie recipe, and cut cooled brownies into triangles.

If you want to add tree trunks, push a peppermint sticks into bottom of each triangle, like you would a lollipop.

Place frosting in a zip-top plastic bag, and snip off end of one corner.

Pipe frosting onto brownie triangles, starting at top of each triangle and going down in a zigzag shape.

Sprinkle frosting with your favorite sprinkles. Place a star sprinkle at top of each “tree.”

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RUDOLPH NOSES

Mini pretzels

Rolos

Red M&Ms

Preheat oven to 300°F.

Place pretzels on a parchment paper-lined baking sheet. Top each pretzel with 1 Rolo.

Bake pretzels 2 to 3 minutes, or until Rolos are softened.

Remove from oven and immediately place 1 M&M on top of each softened Rolo, pressing down slightly.

Allow chocolate to cool, and package in cellophane bags for gift-giving.

SEASONAL SPICED TEA

This makes a great teacher or neighbor gift! Place some mix in a pretty glass jar and tie on a tag with directions.

1 cup instant tea 2 cups sugar 9ounces orange-flavored instant drink powder (such as Tang) 1 package lemonade Kool-Aid 1 teaspoon ground cloves 2 teaspoons ground cinnamon

Mix all ingredients together in a large bowl.

To make tea, stir 3 teaspoons spice mix into 1 cup hot water.

GRINCH COOKIES ½ cup powdered sugar ½ cup cornstarch 1 box white or vanilla cake mix 1 stick butter, softened 1 tablespoon oil 2 eggs

Green food coloring

Red candy hearts or sprinkles or 1 tube red icing

Preheat oven to 375°. Line a baking sheet with parchment paper.

Mix together powdered sugar and corn starch in a shallow dish or pan. Set aside.

Combine cake mix, butter, oil, and eggs.

Add a couple drops of green food coloring to get desired color.

Using a cookie scoop, gently drop balls of dough into powdered sugar mixture. Roll dough balls to coat. Place 2 inches apart on baking sheet.

Bake 8 to 10 minutes.

Allow cookies to cool 1 minute. Place a candy heart in center of each cookie. Alternatively, use red icing to draw a small heart on each cookie.

Best served with a showing of “How The Grinch Stole Christmas.”

HOLIDAY SNACK MIX 10 ounces mini pretzels 5 cups Cheerios (plain or Honey Nut) 5 cups Corn Chex 2 cups salted peanuts 14 ounces red, green, and white M&Ms 2 11-ounce packages white chocolate chips 3 tablespoons oil

Line several baking sheets with parchment paper. Set aside.

Combine pretzels, Cheerios, Chex, peanuts, and M&Ms in a large bowl. Set aside.

Melt white chocolate chips and oil together on low heat or in microwave, stirring until glossy and smooth.

Pour over cereal mixture in bowl, stirring to combine well.

Spread mixture onto baking sheets and let cool. Break into pieces and package in cellophane bags for gift-giving, or store in an airtight container up to 2 weeks.

PEANUT BUTTER REINDEER

These treats are perfect for classroom parties. If there is a nut allergy, substitute a different nut butter, chocolate frosting, or just use icing to attach pretzels, chocolate chips, and candies.

Peanut butter

Graham crackers, broken into squares

Mini pretzel twists

Chocolate chips or raisins

M&Ms or Skittles

Spread peanut butter or desired topping over graham cracker squares.

Press two mini pretzels into top corners of graham cracker to make antlers.

Press two chocolate chips or raisins into graham cracker to make eyes.

Press a red or green M&M or Skittle into graham cracker to make nose.