Corn Flake Wreaths

You will need:

• 12g butter

• 45g mini marshmallows (preferably white)

• 45g cornflakes

• Green gel food colouring

• Red Skittles/sweets or large red sprinkles for the berries.

• 10g white chocolate, melted (optional)

Method:

1. Line a baking tray with a piece of baking paper. Although no oven is involved, you will need a place to shape your cornflake wreaths.

2. Your helper can now help you to weigh the butter and mini marshmallows into a microwavable mixing bowl.

3. put the microwavable bowl into the microwave. Melt the butter and marshmallows on a high heat. Stir the mixture in 10-15 second intervals. The mixture tends to puff up once melted.

4. Carefully transfer the bowl from the microwave and give it a good stir to be sure that the butter and marshmallows are combined.

5. Use a cocktail stick or spoon to add a tiny dollop of green food colouring to the mixture. You won’t need much! Give it a good mix.

6. Use a tablespoon to scoop up the mixture and place onto the baking paper. Use your fingers to shape them into wreaths. You may find it easier to put a little vegetable/sunflower oil or butter on your fingertips as this will help avoid a sticky mess!

7. Now you can stick the Skittles or sprinkles straight onto your wreaths in a decorative manner. If you find that the ‘berries’ won’t stay put, then use the optional melted white chocolate to glue to the wreaths. Leave the pretty Christmassy cornflake wreaths to set for around an hour.

Nutella Truffles

You will need:

• 30g caster/superfine sugar

• 15 whole hazelnuts

• 50g plain chocolate

• 150g Nutella

• 2tbsp single/light cream

• 30g hazelnuts, toasted and chopped

1. In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.

2. In a saucepan, melt the plain chocolate cut into pieces with the cream and Nutella. Mix thoroughly until well combined then remove from the heat and leave to cool.

3. Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.

Clementine Pumpkins

You will need:

• clementines

• celery

1. Peel the clementine and slice up celery into some skinny strips.  Pull out the center part of the clementine but don’t pull apart the pieces.

2. Poke the celery into the top of the clementine to make the pumpkin stem.  I had to trim the celery a couple times to get the right length.

Strawberry Santas

You will need:

• 1 punnet Strawberries

• 125g cream cheese

• 2tbsp icing sugar

• 1/2 tsp vanilla essence

• Mini chocolate drops

1. In a medium bowl, using an electric hand mixer, mix the cream cheese, icing sugar and vanilla essence to make your cheese mix.

2. Cut the bottom and the top off the strawberries, saving the top for Santa’s hat.

3. Pipe some mix onto the main part of each strawberry then put hat on.

4. Finally, pipe on a couple of buttons, a bobble on top of the hat and pop on some chocolate drops for eyes.