These pretty red and white striped ornaments are easy to make for adults and kids alike!
Holiday cookie cutters
- Preheat oven to 350.
- Spray holiday cookie cutters with cooking spray and place on cookie sheet lined with parchment paper.
- Fill cutters with peppermint candies laid flat.
- Bake for 5-9 minutes, until candies melt. Keep watch, once they start melting it goes fast!
- Remove from oven and poke a hole for ribbon in the top of each ornament using a wooded skewer coated in cooking spray.
- Cool and gently remove from cutters.
- Thread with ribbon and hang!
Perfect for gifts or decoration, these sparkly little globes are as fun to look at, as they are to make!
Mason jars or other tight-sealing jars
Heavy duty glue or glue gun
Ornaments or figurines
Glycerin (available in the cake decorating section at craft stores)
- Wash and dry jars.
- Use sandpaper to rough up the lids of the jars for the glue and ornaments stick well.
- Glue ornaments and figurines to jar lids.
- Fill jars with distilled water and add several drops of glycerin.
- Add glitter. (Larger sized glitter works well)
- Gently screw lid in place.
A deliciously fun craft project for all ages. We’ve used a “s’more” theme in the video, choose this or use your imagination and decorate withal of your favorites cookies and candies!
Cardboard & Tinfoil (for base)
Gingerbread Recipe (see below)
Gingerbread Templates (see below)
Royal Icing Recipe (see below)
Pastry bags or plastic ziptop bags with small corner cut out
- Make gingerbread dough and roll out.
- Print & cut out templates and cut front, back and roof pieces from gingerbread dough. (Use any extra dough to make gingerbread cookies)
- Bake for 10-12 minutes.
- Remove from oven and use a hot pad to place templates over baked pieces and trim pieces to again match templates.
- “Glue” house pieces together using royal icing piped from a pastry bag or plastic ziptop bag with a small corner cut out.
- Decorate house using candies and royal icing. We used graham crackers for shingles, with chocolate kisses for accents. Mini M&M’s for lights and a wreath on the door, marshmallows for the fence and rooftop, chocolate bars for the sidewalk and peppermint candies for accents.
- Allow to dry until set. Do not refrigerate.
Download this helpful template to get started! GingerbreadHouseTEMPLATE
1 cup sugar
1 cup dark brown sugar
½ cup shortening
2 Tbsp. molasses
½ tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves
2 1/2 cups flour
Preheat oven to 350 degrees. Grease or line 2 baking sheets with parchment paper or silpat. Cream sugars and shortening until light and fluffy. Add molasses, eggs, salt, soda, ginger, cinnamon and cloves, beating well. Slowly add flour until a stiff dough forms.
Turn dough out onto a floured surface and roll to an 1/8-inch thickness. Cut out house pieces using templates. Transfer to baking sheets and bake for 10-12 minutes until lightly browned. Remove from oven and use a hot pad to place templates back over baked pieces, trimming any excess from pieces. Cool completely and assemble house.
1/4 cup meringue powder (available in the baking or Kosher section)
1/2 cup water
1 pound powdered sugar
1 Tbsp. light corn syrup
Using an electric mixer beat meringue powder, water and corn syrup until foamy. Add powdered sugar on low speed until incorporated, scraping bowl. Beat for 5 minutes on medium speed. Increase to high speed and beat until frosting reaches shiny, stiff peaks, about 2-3 minutes. Cover bowl with a damp cloth between uses.
Chocolate Truffle Balls
1/2 cup heavy cream
1 tbsp. butter
12 ounces bittersweet or semisweet chocolate, chopped (or chips)
1 tsp. vanilla
pinch of salt
toppings: unsweetened cocoa, chopped nuts, crushed candy or sprinkles
Bring cream and butter to a simmer. Remove from heat and add chocolate. Let sit for 3 minutes. Stir until smooth. If lumps remain, return to low heat and stir until smooth. Add vanilla and salt. Refrigerate until firm, about 1 hour. Scoop by rounded teaspoon and roll between palms to form balls. Roll in toppings and chill. Makes about 20 truffles. Note: You can substitute 1 tsp. peppermint extract or 1 Tbsp. liqueur such as Grand Marnier or Cognac for the vanilla, if desired.
Be sure to take a picture of your finished project and share it on Instagram or Twitter using #KOACamping. Happy Holidays from our campsite to yours!