Type what you have

Ingredients

• ✓ candy
• vanilla frosting
• cupcake
• green food coloring
• sprinkle
• colored sugar

Instructions

1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Ingredients

• ✓ candy
• butter
• pound cake
• egg
• sugar
• milk
• heavy cream
• vanilla bean paste
• salt

Instructions

1. 1 Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
2. 2 Beat eggs and sugar together in a large bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt; beat for 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form.
3. 3 Pour egg mixture over pound cake chunks; press cake into mixture to submerge. Cover with plastic wrap and refrigerate for 2 hours to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.

By Sandra Garth

Ingredients

• ✓ candy
• pastry flour
• sugar
• cocoa powder
• water
• vegetable oil
• vanilla extract
• vanilla frosting
• green food coloring
• strawberry
• round red candy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.
2. 2 Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.
4. 4 Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.
5. 5 Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".

By britt98

Ingredients

• ✓ candy
• butter
• sugar
• molasses
• egg yolk
• all-purpose flour
• clove
• ginger
• salt
• baking powder
• baking soda
• cinnamon
• nutmeg
• egg white
• confectioners sugar
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the gingerbread: Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks.
3. 3 Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms.
4. 4 Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.
5. 5 Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others.
7. 7 Roll out the 4 smaller portions of dough 1/4-inch thick; use the templates to cut out 4 walls.
8. 8 Cut windows and a front door into the walls as desired.
9. 9 Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.
10. 10 Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.
11. 11 To make the icing: Lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioners' sugar, adding more if necessary, until a smooth icing forms with firm peaks.
12. 12 Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.
13. 13 Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.
14. 14 Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.
15. 15 Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves.
16. 16 Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.
17. 17 Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in 10 cups confectioners' sugar, or more as needed, until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies.
18. 18 Finish the gingerbread house with a thin layer of sifted confectioners' sugar.

By Allrecipes

Ingredients

• ✓ candy
• blue food coloring
• heavy cream
• vanilla extract
• strawberry extract
• confectioners' sugar
• butter
• cornstarch
• white sugar
• blueberry
• blue food coloring
• milk
• all-purpose flour
• raspberry extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs, one at a time, until just incorporated. Stir in raspberry extract. Gradually stir flour, alternating with milk, into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups, filling them 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Place blueberries, 1/4 cup white sugar, and cornstarch in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and allow to cool to room temperature.
5. 5 Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
6. 6 Place 1/2 cup butter in a bowl; beat confectioners' sugar, 1/2 cup at a time, into butter using an electric mixer until just combined. Beat in strawberry extract, vanilla extract, and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.
7. 7 Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.

By Saint Jimmy

Ingredients

• ✓ candy
• candy sprinkle
• salt
• pink gel food coloring
• vanilla extract
• heavy cream
• confectioners sugar
• cream cheese
• butter
• pink gel food coloring
• purple gel food coloring
• blue gel food coloring
• green gel food coloring
• buttermilk
• vanilla extract
• egg
• white sugar
• butter
• baking soda
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour 4 (9-inch) cake pans.
2. 2 Whisk flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
3. 3 Beat butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time, mixing well after each addition. Mix in vanilla.
4. 4 Mix flour mixture into creamed mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
5. 5 Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Place the pans onto wire racks to cool completely, about 25 minutes.
7. 7 Make frosting: Beat butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla; beat on low speed for 30 to 60 seconds. Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Mix in salt.
8. 8 Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
9. 9 Place one of the intact cake layers on a cake stand or serving plate. Use an offset spatula or butter knife to spread frosting over cake layer. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining intact cake layer on top. Frost the top and sides of entire cake.
10. 10 Tint any remaining frosting with pink food coloring and pipe decoratively over cake.
11. 11 Cut cake into slices; spoon any candies that spill out over the slices.

By Sally's Baking Addiction

Ingredients

• ✓ candy
• evaporated milk
• chocolate instant pudding mix
• whipped topping
• semi-sweet chocolate morsel
• graham cracker pie crust
• whipped cream

Instructions

1. 1 Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
2. 2 Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
3. 3 Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

By Reddi-wip

Ingredients

• ✓ candy
• butter-flavored shortening
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine shortening and sugars in a stand mixer fitted with the paddle attachment. Mix until creamy. Add egg, milk, and vanilla extract; beat until creamy.
3. 3 Mix flour, salt, and baking soda together in another bowl. Add to the sugar mixture; blend thoroughly. Add chopped candies.
4. 4 Drop spoonfuls of dough onto cookie sheets.
5. 5 Bake in the preheated oven until edges are light golden brown, about 11 minutes.

By Shari Cown

Ingredients

• ✓ candy
• semisweet chocolate
• sour cream
• chocolate cookie crumb
• chocolate cookie crumb
• confectioners sugar
• silver dragee
• almond
• red vine licorice

Instructions

1. 1 Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
2. 2 Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3. 3 Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4. 4 Refrigerate for at least two hours, until firm.

By Rosina