Christmas treats

Grampa's Brandy Alexander
Perfect for a choco-holic at Christmas time. A guaranteed winner! Serve in any glass and garnish with whipped cream and sprinkle on chocolate powder.
2 tablespoons brandy
2 tablespoons creme de cacao
2 tablespoons chocolate syrup
1 cup chocolate ice cream, softened
Directions:In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.

Christmastinis
Sugar Plum
1/3 Spiced Rum
1/3 Graf's Frnkische Pflaume
1/3 Creme de Noyeaux
Shake over ice and strain into a chilled sugar rimmed cocktail glass.

Christminti
1/3 Stoli Vanil
1/3 White Creme de Cacao
1/3 Green Creme de Menthe
Shake over ice and strain into a chilled cocktail glass.

Evergreen
To a heatproof mug, add 1 tsp. peppermint extract. Add 3 oz. hot coffee and 3 oz. hot chocolate. Top with whipped cream and garnish with a peppermint candy stick.

Candy Cane
1/3 oz. Grenadine
1/3 oz. Green Creme de Menthe
1/3 oz. Peppermint Schnapps
Glass type: Shot
Directions: Layer in shot glass. Pour in order listed.

Nutty Chocolate CoffeeNutty Chocolate Coffee
In a heatproof glass mug, add a piece of dark chocolate. Cover with 2 oz. hot coffee and stir until chocolate has partially dissolved. Add 14 tsp. almond extract. Top with equal parts hot coffee and hot milk and stir again. Garnish with whipped cream and shaved chocolate.

Caramel Cream Pots
1 handheld electric mixer
6-8 small bowls or ramekins
1/2 cup (125 mL) mascarpone cheese
1 cup (250 mL) whipping cream
4 oz (125 g) best quality dark chocolate
1/4 cup (50 mL) Mudshake Caramel
Melt chocolate in a microwave oven. Whip the cream with mascarpone, stir in the Mudshake Caramel. Pour cream mixture into individual serving dishes. Pour the melted chocolate over the cream mixture, stirring with a small spoon to create a marbled effect, then decorate with chocolate shavings and chill in refrigerator for 1 hour before serving. Serves 6 - 12

Peppermint Bark
Tins of this bark make great lastminute special gifts. Use aromatherapy peppermint oil, the purest peppermint oil that you can buy, available at health food stores. It tastes much better than peppermint extract. Use Belgian chocolate for the best flavour.
1 lb (500 g) chopped bittersweet chocolate
8 drops peppermint oil
1 lb (500 g) chopped white chocolate
34 cup (175 mL) chopped candy canes
1. Line an 11 x 17-inch (28 x 43-cm) baking sheet with parchment paper. Adjust amounts for different sized cookie sheets. Set aside.
2. Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.
3. Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.
4. Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.
5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in the refrigerator for 3 weeks. Makes 1 large sheet.

Snowman CupsSnowman Cups
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
20 OREO Chocolate Sandwich Cookies, crushed, divided
10 paper or plastic cups (6 to 7 oz.)
2 cups thawed COOL WHIP Whipped Topping
Assorted decorating gels
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.

Gently stir in 1 cup of the crushed cookies.

Spoon remaining crushed cookies into bottoms of paper cups, adding about 2 tsp. crumbs to each cup; cover with pudding mixture.

Drop spoonfuls of the whipped topping onto desserts to resemble snowmen.

Decorate with gels for the "eyes," "noses" and "scarves."

Refrigerate until ready to serve.

Store leftover desserts in refrigerator.

Make it Easy
Instead of dropping spoonfuls of the whipped topping onto desserts, fill resealable plastic bag with whipped topping; seal bag. Using scissors, diagonally snip off one corner from bottom of bag. Squeeze whipped topping from bag to create "snowmen." Decorate as directed.