Christmas Eve Mice

I’m a big fan of putting little decorative things as place settings at dinner parties (see Thanksgiving Dinner Turkeys).

I didn’t have my own Christmas dinner, but mom did and she asked me to make some cute for the tables.  I have had this recipe for months just waiting to be able to make them.

They turned out even cuter than I imagined and they were so easy to make!

All of my family kept complimenting me on them.  They must have tasted pretty good, too, because most of them got eaten!

The only word of caution that I want to give is to be careful if you transport them.  Their little ears will snap right off pretty easily.  I broke two of their ears off!  Oops!

Christmas Eve Mice

Prep: 25 minutes + chilling

– 15 double-stuffed cream filled chocolate sandwich cookies

– 1 c (6 oz) semisweet chocolate chips

– 2 t shortening

– 15 red maraschino cherries with stems, well-drained

– 15 milk chocolate kisses

– 30 sliced almonds

– 1 small tube red decorative icing gel

Carefully twist cookies apart, set aside the halves with cream filling.  Save plain halves for another use.  Melt semisweet chocolate chips and shortening.  Stir until smooth.  Holding each cherry by the stem, dip cherry in melted chocolate, then press onto the bottom of chocolate kiss.  Place on the cream filling of cookie with cherry stem extending beyond chocolate cookie.

For ears, place slivered almonds between the cherry and the kiss.  Refrigerate until set.  With red gel, pipe eyes on each chocolate kiss.  Store in an airtight container at room temperature.

Yield: 15 servings.

Ice Cream Cone Cupcakes

I found this recipe and thought it was the cutest idea ever! These are the closest to ice cream that I will get.  I think they really do look like little ice cream scoops!

These are really easy to make and pretty quick, too.  If you’re making them for a group, though, you’re going to want to double or maybe even triple the recipe, though, because it only makes 8 cupcakes.

Also, listen to the directions (unlike me), let them cool COMPLETELY before trying to ice them.  I made the mistake of trying to ice them while they were still lukewarm and the icing still ran off in places as you can see in the picture below.  Oops.

Ice Cream Cone Cupcakes

– 2/3 cup all purpose flour

– 1 teaspoon baking powder

– 1/8 teaspoon salt

– 1/3 cup baking cocoa

– 2 tablespoons butter, softened

– 1/2 cup sugar

– 2/3 cup buttermilk

– 1/2 teaspoon vanilla extract

– 1 egg white

– 8 flat-bottomed ice cream cones

– colored sprinkles (optional)

– 8 maraschino cherries (optional)

Combine first 4 ingredients in a small bowl.  Set aside.

Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy.  Add flour mixture and buttermilk alterately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition, just until blended.  Stir in vanilla.  Add egg white, mixing well.

Fill cones to within 1/2 inch of top; carefully place on an ungreased baking sheet.  Bake at 375 degrees for 35 minutes; cool completely on wire racks.  Spread evenly with frosting.  Top with colored sprinkles and a cherry if desired.  Serves 8.

Frosting:

– 2 tablespoons butter, softened

– 1 1/2 cups powdered sugar

– 2 tablespoons buttermilk

– 1 1/2 teaspoons vanilla extract

Beat butter and sugar at medium speed with an electric mixer until creamy.  Add buttermilk; beat until spreading consistency.  Stir in vanilla.  Makes about 2/3 cup.