When else can you indulge, if not during the holidays? A Christmas Cookie Party is one of our favorite ways to treat our sweet tooth before New Year’s Resolutions kick in.
This Hot Chocolate and Christmas Cookie Party from Camp Makery might be one of the cutest ones we’ve ever seen! We love how this talented team made use of our favorite red and white dinnerware to match the adorable printed goods from Liddabits. Plus, how can you resist such a darling model?
Photographer: Whitney Huynh, Tulle and Grace
Cookies: Eileen Carter Creations
Paper Epherma: Liz Jahn, Liddabits Design Shop
Styling: Ashley Pepitone, Camp Makery
Decor: Pottery Barn (Cardinal Cookie Jar, Emma Dinnerware, Snowy Tree Cloche Placecard Holder, Cambria Mini Cakestand, Polka Dot Printed Mug, Plaid Printed Mug, Cambria Stone Cakestand)
Homemade marshmallows? We didn’t even think it was possible — but it’s easier than it sounds, and tastes way better than your average bag from the grocery store.
Homemade Marshmallow Recipe:
3 packets unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 cup confectioners’ sugar
Optional: 1 tbsp. flavored extract of your choice (Peppermint, almond, vanilla and maple are all really nice!)
Note: You will need a candy thermometer
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the sugar, corn syrup and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on the candy thermometer (this is the “soft-ball” stage for candy making). Remove from the heat.
With the mixer on its lowest speed setting, slowly pour hot the syrup into the dissolved gelatin. Move the setting on high speed and whip until the mixture is very thick, about 15 minutes. If using an extract, add in the last minute of mixing.
Spray with cooking spray and then dust an 8 by 12-inch glass or ceramic baking dish with confectioners’ sugar. Pour the mixture into the pan. Spread and smooth the top using a rubber spatula coated with cooking spray. Dust with more confectioners’ sugar. Allow to stand at least 4 hours or overnight.
Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar to prevent sticking. Store in airtight container.
Tell us: Are you hosting a cookie party this year? Have you already attended a cookie party? What cookie won?