My favourite Snacks & Drinks

Its December soon! I know the shops have been full of treats for ages but November seems to be flying past quicker than I like. I have a mound of Christmas Cards that need writing and I still need to order a turkey! Plus the parties start next Friday! The round robin we have of all our friends where we head to a different house each week for party food, chats and the catch up’s we don’t seem to be able to make time for the rest of year.

This to me means that whatever fancy foods I serve have to be fun and fairly simple. With two boys, the school fairs, nativity plays and endless birthday parties while I love entertaining I no longer have a whole weekend to prep and study the latest cocktails and buffet ideas.

I have to say this year Pinterest has been my go to board. I have it on my phone so I can surf it while waiting at the school gates!

 So first up Drinks! Well you have to have a hot chocolate bar don’t you? Cocktails I’ll get to in a bit (thank you Christmas Connections!)

Hot Chocolate Bar

 

WishesnDishes is  my go to recipe here.

Ingredients

1.5 cups heavy whipping cream

1 14oz can sweetened condensed milk

6 cups milk

1 teaspoon vanilla

2 cups of milk chocolate chips (can also use half semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a 5 quart crock pot (if doubling, use a 6-7 quart slow cooker/crock pot).

Cover and cook on low for 2 hours, stirring occasionally with whisk, until mixture is hot and chocolate chips are melted.

Once it is heated through and chocolate is melted, switch the slow cooker to the warm setting. Stir again before serving. (If you have trouble getting the chocolate to melt, turn to high temporarily).

Have little pots of marshamallows and Chocolate chips and Candy canes for guest to decorate with.

Mini Jacket Potatoes

Ingredients

500g bag new potatoes

1 tbsp olive oil

sea salt

75ml half-fat soured cream

small bunch chives, snipped

Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

Apple Cinnamon Bacon Bites (these can be popped in while the jacket potatoes are cooking!)

Ingredients

2 packets of bacon with each slice cut in half

2 large peeled apples cut into 1 inch slices

Cinnamon sugar for sprinkling

Instructions

Preheat oven to 190C . Wrap ½ piece of bacon around each apple slice until you run out of bacon. Place each bacon bite on a foil lined baking sheet and sprinkle each bacon bite with the cinnamon sugar. Bake around 10 minutes each side or until the bacon is a deep brown and crisp on the edges. Take from heat and sprinkle a little more cinnamon sugar.

Parmesan Swirls

Martha Stewarts - Great for all year actually!

Ingredients

1/2 cup grated Parmesan cheese

1 teaspoon paprika

Coarse salt and ground pepper

All-purpose flour, for rolling

1 sheet puff pastry (from a 17.3-ounce package), thawed

1 large egg, beaten

Instructions

In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 190 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.

Nuts

The lovely Martha Stewart again

Ingredients

1/4 cup extra-virgin olive oil

2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry

1 teaspoon cayenne pepper

1 tablespoon cumin seed

Coarse salt

Instructions

Preheat oven to 200 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

And now for those Cocktails.

I’ve included one of my favourite videos here but over here to see the rest of the  Cocktails & a Mocktail