Blogmas Day 1: Holiday treats

Hi everyone,

Welcome to Blogmas Day 1! To kick it off I thought that I would start with a couple of easy and delicious holiday treats. There aren’t any cookies in this post but I will be doing a cookie post later in the month.

First up we have Peppermint Oreo Truffles, I make these every year and they are simple and totally delicious.

What you need:

  • 8 ounces of cream cheese, one package
  • One packet of regular Oreos, 16 ounces
  • 1 1/2 teaspoons of peppermint extract
  • 8 ounces of white melting chocolate
  • Candy Canes for topping

What you do:

  • Crush the Oreos into fine crumbs and place them in a medium sized bowl
  • Then add the cream cheese and peppermint extract and mix until well combined. If you want to bump up the peppermint flavor you can add more of the extract, but it can be overpowering, so be careful
  • Refrigerate the mixture until it’s firm, which ends up being about an hour
  • Roll the mixture into 1 inch balls and dip into the melted melting chocolate and place them on wax paper
  • Sprinkle with crushed candy canes right after dipping, otherwise it won’t stick and put them in the fridge to firm up, again should take an hour
  • Take them out and enjoy!

This recipe makes about 20-30 and you’ll be happy it does because they won’t stick around for long.

Next up we have Terry’s Chocolate Orange Mousse, I haven’t made this yet but I’m excited to. And it is a British recipe, so the measurements are different.

What you need:


  • 450 milliliters of Double Cream, the American equivalent would be Heavy Whipping Cream. Double Cream has a slightly higher butter content and can be easily over whipped.
  • 200 grams of condensed milk
  • 250 grams of Terry’s Chocolate Orange


  • 150 milliliters of Double Cream/ Heavy Whipping Cream
  • 2 tablespoons of icing sugar (powdered sugar)
  • Terry’s Chocolate Orange segments
  • sprinkles

What you do:

  • Chop 225 grams of Terry’s Chocolate Orange into small chunks and melt. You can do this in a large glass bowl over a pot of water, the way I prefer, or in the microwave. Once it’s melted let it cool for a few minutes
  • Pour the chocolate into a mixing bowl along with the cream and condensed milk and whisk together and combined and can hold it’s shape. You want a thick moussey texture
  • Spoon the mixture into glasses or ramekins, whatever you’re using and set that in the fridge for 3 to 4 hours
  • Once the mousse is set and out of the fridge take the 150 milliliters of cream and mix with the icing sugar
  • Once mixed, pipe on to the mousses, this calls for a closed star tip but if you have one you like better use that
  • Top with Terry’s Chocolate Orange segments, sprinkles and enjoy!

The last two treats are different flavors of fudge, which I absolutely love, and the first is Candy Cane Fudge.

What you need:

  • 2 cups of granulated sugar
  • 1/2 cup of finely ground candy canes, or what this recipe calls candy cane sugar
  • 3/4 cup of butter
  • 3/4 cup of heavy cream
  • A pinch of salt
  • 12 ounces of white chocolate chips, chopped
  • One 7 ounces jar of marshmallow cream

What you do:

  • Line a square 8 inch baking dish with parchment paper
  • Make the candy cane sugar by taking 6 to 7 full size candy canes and blitzing them in the food processor until they resemble a fine sugar like consistency
  • In a large mixing bowl combine the white chocolate chips and marshmallow cream and set aside
  • Then in a large saucepan combine granulated sugar, candy cane sugar, heavy cream and salt. Bring that to a boil over medium heat while stirring continuously
  • Continue boiling for 5 minutes still stirring continuously
  • Remove that from the heat and pour it carefully over the white chocolate and marshmallow cream
  • If you have an electric mixer, use the paddle attachment, and if not you can use a hand mixer or a spatula. But mix that for about a minute or until the chocolate is melted and the mixture is smooth
  • Once smooth pour the mixture into the baking dish, cover with plastic wrap and refrigerate until set. Should be about 2 hours
  • Once the fudge is set cut it into bite sized pieces and enjoy!
  • Store in the fridge in an airtight container

And lastly we have Eggnog Fudge

What you need:

  • 1/2 cup of butter
  • 3/4 cup of eggnog
  • 2 cups of sugar
  • 12 ounces of white chocolate chips
  • 7 ounces of marshmallow cream
  • 1/2 teaspoon of nutmeg
  • 2 teaspoons of vanilla

What you do:

  • Line an 8 inch square pan with parchment paper
  • In a pan combine the butter, eggnog and sugar. Bring that to a boil over medium heat
  • Cook that until the temperature reaches 234 on a candy thermometer
  • Remove mixture from the heat and add the white chocolate chips. Stir until the chips are melted
  • Add marshmallow cream, nutmeg and vanilla and stir until smooth
  • Spread the mixture into parchment paper lined pan
  • Allow to cool, then remove from pan, cut into bite sized pieces and enjoy!
  • Store in an airtight container in the fridge

That about wraps it up for this post, if you guys make any of these tag me on Instagram or tweet me. And I’d love to know what treats you guys will be making during the holiday season.

Until next time, have fun baking and welcome to Blogmas! :).


Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage


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