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DECK THE HOLIDAY'S: 12/24/11

Saturday, December 24, 2011

SANTA HAT PLACECARD HOLDER AND SNOWMAN PLACECARDS!

   This diy comes from www.bhg.com .   Something to add to your holiday table so your guests know where they are being seated on Christmas dinner night.  Enjoy!

Santa Hat Place Cards for Christmas


   Craft these Santa hats to help guests find their places at the Christmas table.
What You'll Need:
  • Tracing paper or a copier; pencil
  • Square of stiff red glitter felt
  • Scrap of white fluffy, furry fabric
  • Fabrics glue
  • Hand-sewing needle; red sewing thread
  • Straight pins; scissors
  • 20-mm gold jingle bell


  1. Trace the pattern using tracing paper or a copier. Place the pattern on the red glitter felt, and cut out one shape for each holder.
  2. Cut 1-1/2x8-inch piece of white fabric. Fold long edges under 1/4 inch, and glue the to the back side of the fabric to make a strip 1x8 inches.
  3. Glue white trim in place on the front lower curved edge of the red felt. Match straight edges of the red felt; form into a cone.
  4. Pin the straight edges together and stitch with a tight whipstitch using matching red thread.
  5. Sew a large jingle bell firmly to the top point, using matching red thread. Slide a place card through the top bell slit.



Tiny Snowman Place Cards for the Christmas Table


   Make these mini snowmen as place cards on the Christmas table for family and friends.





What You'll Need:


    How to Make It:
    1. Trace or copy the patterns. From card stock, cut out the snowman shapes you want.
    2. From the same pattern, cut out shapes to emphasize three-dimensional pieces, such as the scarf and hat. Stick dimensional dots under the shapes, and layer them on top of the base shape.
    3. For each snowman, draw on features and add a guest's name. Place an extra ornament clip into the ornament top. Insert the snowman into the clip holder, and set the ornament on a curtain-ring base.

MAPLE GINGERBREAD LAYER CAKE WITH SALTED MAPLE CARAMEL SAUCE!

Maple-Gingerbread Layer Cake with Salted Maple Caramel Sauce


In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce.
10 servings

  • PREP: 1 hour
  • TOTAL: 3 hours (includes cooling time)

Ingredients

Maple-Coated Pecans

  • 3/4 cup pecan halves, toasted
  • 1/4 cup pure maple syrup (preferably Grade B)
  • Coarse kosher salt

Cake

  • 2 1/2  cups all purpose flour
  • 1 1/2  teaspoons Chinese five-spice powder
  • 1  teaspoon baking soda
  • 1/2 teaspoon coarse kosher salt
  • 1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
  • 1 cup maple sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 3/4 cup hot water
  • 2/3 cup mild-flavored (light) molasses

Frosting

  • 1 1/3 cups chilled crème fraîche
  • 1 1/3 cups chilled heavy whipping cream
  • 1/2 cup maple sugar
  • 6 tablespoons powdered sugar
  • Salted Maple-Caramel Sauce (click for recipe)
  • Ingredient Info

    Chinese five-spice powder—a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves—is available in the spice section of most supermarkets. Crème fraîche is sold at most supermarkets and at specialty foods stores.

Preparation

Maple-Coated Pecans

  • Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD Pecans can be made 1 day ahead. Store airtight at room temperature.

Cake

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
  • Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.

Frosting

  • Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
  • Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
  • Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

BUTTERFINGER TRUFFLES, OOOHHH MMMYYY!

Butterfinger Truffles


   This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.
Makes about 80
Butterfinger Truffles

Ingredients

  • 10ouncessemisweet chocolate (do not exceed 61% cacao), chopped
  • 1tablespoonunsalted butter
  • 1cupheavy cream
  • 1 1/2cupschopped Butterfinger candy bars (about 8 ounces)
  • 4teaspoonsunsweetened cocoa powder
  • Chopped roasted unsalted peanuts or peanut halves

Preparation

  • Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
  • Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
  • Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves. Chill until firm. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.