Homemade Edible Christmas Decorations 2014
Everyone loves Christmas. And decorating the Christmas tree is the best part about this auspicious festival.
Between presents, traveling and home decor, the Christmas season can really get expensive. One item that may really add up hangs on those branches of the holiday spruce. Instead of spending tons of money on boring glass bulbs or flashy tinsel, help make your own ornaments that taste as good as they look! Edible sugar cookie ornaments, popcorn garlands and ribbons filled with chocolate covered pretzels would be the perfect addition to any tree this holidays and make clean-up a cinch. In this article, we’ve listed some edible Christmas ornaments to create a beautiful and awesome Christmas tree.
Chocolate-Dipped Candy Canes
What You’ll need:
- Candy canes
- Chocolate chips
- Red and green holiday sprinkles
Line a baking sheet with parchment or waxed paper.
Starting at the end, partially peel back the transparent wrap on each candy cane. Leave enough wrap onto cover the curved handle. Touching just the covered part will keep the candy from getting grubby while you work.
Melt chocolate chips inside a microwave-safe bowl, stirring every Just a few seconds until thoroughly melted.
Hold the candy cane above the pot and use a spoon to coat the candy cane with melted chocolate.
Put on the baking sheet and sprinkle liberally with sprinkles.
When completely cool, remove remaining plastic wrap and discard. Wrap each cane individually in clear baker’s wrap and tie having a pretty bow. Arrange in a bowl or on your tree.
Christmas Cookies Fit for that Birds
What You Need:
- Soft whole grain bread
- Peanut butter or shortening
- Yarn or twist-ties from garbage bags
Use holiday cookie cutters to cut festive shapes out of the bread, reserving crusts for an additional purpose.
Use a straw to create a hole in the top of each shape.
Tie a ribbon or string a twist-tie through each hole.
Spread each shape thickly with peanut butter or shortening.
Sprinkle with birdseed, pressing with your hand until it adheres.
Hang from a backyard tree or bush watching the birds flock to your house for a holiday feast!
What You’ll need:
- 1 orange
- whole cloves
- a thin ribbon
- optional: a nail
Press the cloves all over the orange, covering every inch. If pressing the cloves with the skin hurts your child’s fingers, make it simpler by poking guide holes having a nail.
You can also choose to insert the cloves in a pretty design, leaving a few of the orange uncovered. In that case, though, you’ll need to discard the orange if this starts to decay. If you cover the entire orange with cloves, it will last indefinitely.
Put aside in a cool, dark place to dry, about two weeks.
Tie a ribbon round the ball and hang it out of your tree or in a doorway.
Christmas Wreath Cookies
What You’ll need:
- 350g (2? cups) of plain (all purpose) flour
- 100g (3/4 cup) of self raising flour
- 125g (1/2 cup) of sugar
- 125g (2.25 sticks) of butter, diced
- 125g (1/2 cup) of golden syrup or molasses
- 1 large egg, lightly beaten
- 1 tsp of ground ginger
- 2 tsp of mixed spice
- ½ tsp of ground cloves
- 100g (2/3 cup) of green sanding sugar
Preheat your oven to 170 degrees Celsius (350 Fahrenheit).
Sift the flours together into a large mixing bowl of the electric mixer and add some sugar and spices. Add some butter and mix using a paddle attachment before the mixture resembles breadcrumbs.
Add the egg and golden syrup and mix until combined and the mixture begins to form into a ball.
Line your kitchen bench with non stick baking paper and switch out the mixture onto the paper.
Unveil the dough until approximately 5mm thick. Without having a wreath cookie cutter, like I did not, use a fluted circular cookie cutter in addition to a shot glass to cut the center of each cookie.
After you have cut out the cookies, working individually, lightly moisten the top of the cookie with water after which sprinkle generously with the sanding sugar. Put on a baking tray lined with baking paper when you sugar the remaining cookies.
Bake for 14 minutes.
You will need:
- Gingerbread dough
- Baking trays
- Frosting (icing)
- Mini candies
- Cookie cutters
- Cling wrap (cling film)
Unveil the gingerbread dough to 2/3 the thickness that you want the gingerbread ornaments to be. Cut Christmas shapes from your dough using the cookie cutters. Cook the Gingerbread at 350’F until brown and fairly hard (about 25 minutes). It’s wise to test the time for your oven having a small piece of bread first. Once cooked, pierce the top each one with a skewer, so that you can hang them around the tree. Leave to cool completely, before covering in cling wrap before you are ready to use it.