Handmade X-Mas
4 min readMay 7, 2021

White Chocolate peppermints

Crushed peppermints — garnish
4 c. confectioners’ sugar
1/4 c. (1/2 stick) unsalted butter, at room temperature
1/4 c. heavy cream
1 1/2 tsp. pure peppermint extract
1/2 tsp. pure vanilla extract
Cooking spray
1/2 tsp. kosher salt
12 oz. white chocolate, chopped
2 tbsp. solid coconut oil


  1. Connect the baking sheets with parchment paper. Mix butter, cream, peppermint confectioners’ sugar, extract, vanilla extract, and salt with a mixer on the lowest speed and continue to do so until it smooths up, usually 3 mins. Afterwards, roll the mixture into 30 balls. Then, position them on the baking sheets and flatten them into a 1/4-inch-thick solution. Cover and freeze for thirty mins, you can use a greased wax paper.
  2. Then Microwave chocolate and coconut oil in a bowl for thirty seconds and whisk as well every 10 seconds.
  3. Dip the peppermints in the to chocolate one at a time and slowly and tap off the dripping chocolate. This is done to all in Repetition with the remaining peppermints. Drizzle on the top of the chocolate, crushed peppermints. Chill until set, 15 to 20 minutes, and can be stored for around a week.

Millionaires Shortbread

1/2 c. confectioners’ sugar
1 1/4 c. (2 1/2 sticks) unsalted butter
1/2 c. finely chopped, roasted almonds
2 c. all-purpose flour leveled
1 tsp. kosher salt
1 (14-ounce) sweetened condensed milk
1 c. dark brown sugar
1/2 c. pure honey
3/4 c. heavy cream
3 tsp. pure vanilla extract
9 oz. bittersweet chocolate, chopped
Flaky sea salt — garnish


1. Before starting with anything preheat the oven at 350°F. prepare the baking pan with foil, leaving a 2-inch overhang on long sides. Grease the foil lightly in order not to stick.

2. Whisk confectioners’ sugar and 3/4 cup butter with a mixer at the fastest speed until it gets light and has a little fluffy, around 3 minutes. Drop mixer speed to medium. Drop the fine almonds in, 1/2 teaspoon kosher salt, and flour in order to better combine them. Place on the bottom of the pan. Bake until golden brown, 27 to 30 minutes. Afterwards let it be cooled.

3. Mix the brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon kosher salt, condensed milk, and 1/2 cup butter in a regular saucepan. Whisk it constantly as you cook over medium heat for 27mins which is until the thermometer reaches 236 degrees. take it off the heat and whisk it with the vanilla. Quickly afterwards pour the caramel over the shortbread. Let it sit at room temperature.

4. The remaining 1/4 cup of cream and chocolate need to be microwaved and stirred together in 10 seconds on and off intervals until it melts. Drizzle the chocolate over the caramel and spread it with a spoon. Drizzle a little sea salt on top and freeze until it settles in which is around 20 mins. Then cut into squares and enjoy your dessert.

White Chocolate Truffles

1/2 c. plus 9 tablespoons heavy cream
1 (11-ounce) bag, plus 3 cups, white chocolate chips
2 oz. cream cheese
32 Speculoos cookies (such as Biscoff), finely crushed (2 1/2 cups crumbs)


  1. Heat the half cup of cream until it fizzes on low heat this takes around 2 mins, then take it off the heat. Throw in the bag of chips and let it sit for 2 mins and mix it until it gets smooth. Drop the cream cheese in as well. Fold the cookies in there until it’s mixed in with the solution. Put the solution into a bowl and leave it to chill and firm up. which takes a few hours.
  2. Prepare a baking sheet and line it with parchment paper. Roll into a ball but in a tablespoon size. Place on a baking sheet and freeze for 35 mins.
  3. Microwave all remaining tablespoons of cream and chips in a bowl on high for 1 minute and fifteen seconds. Mix them together until smooth and dip the truffles in the chocolate. Position on the baking sheet. Let it settle in for a while and then it’s ready!

Thanks for reading! Have A Merry Christmas!