Guess what? I'm part of the blog tour for a fantastic new book by my friend Norene Cox.
The book is entitled Sweet Treats for the Holidays: Edible Creations for Halloween, Thanksgiving, Christmas, and More, and I need to tell you: it is adorable.
In its pages, you'll find tutorials for such crafty holiday-themed sweets as these:
And I'll share the recipe from the top of the post--how cute is that??
Be sure to check out the other stops for the blog tour as seen below:
November 28: The Purple Pug
November 29: Fizzy Party
November 30: Log House Foods
December 1: My Cake School
December 2: Party Wagon
December 3: Catch My Party
December 4: Kitchen Fun With My 3 Sons
December 5: Bird’s Party
December 6: Momstart
December 7: The Things I Love Most
December 8: Cakespy
December 9: Simple Fare, Fairly Simple • Readalot • Author’s Hideaway
December 10: The Marshmallow Studio • Babs Book Bistro
December 11: Creative Juice
- 1/4 cup white candy coating
- 4 mini candy canes
- 4 jumbo marshmallows
- 1 (16-ounce) can chocolate frosting
- 12 jet-puffed mallow bits
- 1 7-ounce pouch stor bought white cookie icing
- 4 store bought tea cookies
- 40 small tree sprinkles
- 4 large tree sprinkles
- Melt the candy coating in a small microwave-safe bowl according to the package instructions.
- Cut a candy cane at the curve. Dip the ends into the melted candy coating and push them into the side of the marshmallow. Hold it in place until it hardens and is secure.
- Using a small knife, spread a small amount of chocolate frosting on top of a marshmallow, leaving a small rim. Top with 3 mallow bits.
- Frost a cookie with white icing. Place the marshmallow in the middle of the cookie.
- Place 10 small tree sprinkles around the perimeter of the cookie.
- Attache a large tree sprinkle to the front of the marshmallow using the candy coating.