By: Amelia Naughten, News Editor

Escaping the stress of upcoming finals, I find myself scrolling mindlessly on Instagram. And, as the holiday season is upon us, nearly half of my feed is made up of Christmas reels and posts offering a unique way to decorate for Christmas day or just reminding me of the nostalgia I have for the season. I’m guilty of sending these reels to my friends, especially the food hacks, and saying “we have to do this” knowing full well that we won’t have time to do any of it. Regardless, a few treats have topped my list of things that will unfortunately never see the light of day in my kitchen, but are definitely the cream of the crop for non-cookie recipes you can try out this winter. 

Peppermint Brownies:

I’m always down for anything chocolate all the time, and peppermint holds a special place in my heart. This recipe combines the best of both worlds and adds a festive twist to your classic fudge brownies.

1. Preheat oven to 350 degrees. Line an 8×8 baking pan with foil and lightly coat with baking spray, set aside.
2. In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
   In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate, if desired.
   
3. Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 18-22 minutes or until set, taking care not to over-bake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
   
4. Don’t forget to add the peppermint extract and crushed candy canes to the frosting. They really make these brownies!
   
   Crushed candy canes: We like to use the mini candy canes and crush them with a rolling pin. You can also use the little circle mints, or large candy canes and use a food processor, blender, or a plain old rolling pin to crush them. Meanwhile, melt the white chocolate in a double boiler or in the microwave. Allow the chocolate to cool at room temperature for 15 minutes.
   
5. In the bowl of a stand mixer fitted or a large mixing bowl using a handheld mixer, beat the butter on high until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until combined.
   
6. Add the white chocolate and 2 tablespoons of crushed candy canes, beat on high for 1 minute.
   
7. Using an offset spatula, frost the cooled brownies. Sprinkle with remaining candy cane bits. Store in the refrigerator until ready to serve. Once they’re frosted you can cut them into bars or cute little bark shaped triangles.

Christmas Snow Globe Drinks

I’m always looking for a way to improve my decor during the holiday season, and this drink, although not innovative in taste, fulfills the visual quota. When completely assembled, the drink resembles a snow globe and can serve as a fun table piece for Christmas parties on top of being refreshing.

1. Using freezer-safe glasses, add a small handful of frozen cranberries to each glass.
2. Then, trim the bottom of a rosemary sprig evenly and place it in the middle of the glass.
3. Add water to the glass; alternatively, you can add water first and then place the rosemary to keep it upright.
4. Freeze the glasses in the freezer for 45 minutes or until the water is frozen.
5. Remove from the freezer and serve immediately with your favorite sparkling water/clear soda.

Guacamole Christmas Trees

Lastly, I’ve added in a more savory recipe to include as an appetizer for a Christmas dinner, or simply as a snack over break. This treat combines homemade chips with homemade guacamole, all being in the classic shape of a Christmas tree. Although it will definitely take more work and time than simply buying guac and chips from the grocery, this activity could help you pass time over break while creating a festive meal.

1. Preheat the oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13×8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
   
2. Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
   
3. Cut each rectangle crosswise to make 4 strips (about 8×4-in.). For trees, cut each strip into 5 triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
   
4. Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.