Only one more day until Christmas, can you believe it? I hope you each have a wonderful Christmas Eve today. I know there are many things you can make in your kitchen on this last day before Christmas, but I wanted to share just one more traditional favorite my family loves. When we were young we used to dip our toast in hot chocolate. Although I still love that, I enjoy a little more grown up version of that childhood favorite, winter snack. My kids and I love to take our simple french bread recipe and twist the dough into a pretty Christmas wreath shape. We drizzle it with a cream cheese glaze and sprinkle it with cinnamon and sugar. The bread is soft and pulls apart into soft pieces, perfect for dipping in hot chocolate.  Now, this isn’t just any old hot chocolate. This is our homemade hot cocoa with peppermint whipping cream. Oh my! This peppermint cream on top is unbelieveably fabulous. I have to admit I ate several spoonfuls of just the whipping cream. Combine the warm, homemade bread dipped in a rich hot chocolate and a cool, peppermint topping–you can’t get any better! Wake up Christmas morning to this special treat, or serve it after the kids have been outside building a snowman. No matter when you serve this treat, your whole family will agree you are the best Mom on the block!! Merry Christmas Eve–love you all 😉

 

  

Christmas Pullapart Wreath Bread
Bread
  1. 1 recipe French Bread or Lion House Roll Dough
  2. Butter
  3. Cinnamon & Sugar (equal parts)
  4. Egg wash
Cream Cheese Glaze
  1. 8 oz. cream cheese
  2. 2-3 Tbls. milk or cream
  3. 2 cups powdered sugar
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Instructions
  1. Bread: Make the dough recipes and let the dough rest until doubled in size. Once it has doubled, pour the dough out onto a greased or floured countertop. Divide the dough in half. Take one half of the dough and divide again in two. Roll each of the two pieces into a long strip of dough (like a snake shape) about 12-18 inches long. Place the dough strips horizontal to eachother. Pinch the top two pieces of dough together and then twist the dough pieces (like a braid) one on top of the other. On a greased cookie sheet, place the dough around in a circle creating a wreath shape. Depending how long you make your pieces of dough you will either have a single or double layered wreath. Melt some butter and use a pastry brush to brush the butter all over the wreath. In a bowl, whisk two eggs together. Brush the egg wash over the wreath/dough and then sprinkle with cinnamon and sugar. Do the same thing with the second half of the dough. Bake at 375 for 15-20 minutes, or until the wreath is nicely golden brown. Remove from the oven and let rest while you make the cream cheese glaze.
  2. Cream Cheese Glaze: In a bowl, place the cream cheese and microwave for 30 second, or until cheese is soft. Whisk the cream cheese until smooth and soft. Add the milk and then the powdered sugar. Whisk quickly until glaze is silky and smooth. If the glaze is too thick, add a little more milk, or if too thin, add a little more powdered milk. Drizzle the glaze over the wreath bread. When ready to serve, tear off pieces of the bread and dip in the hot chocolate with the peppermint whipping cream.
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Homemade Hot Cocoa (with Peppermint Whipping Cream)
Ingredients
  1. Hot chocolate (homemade or storebought), warmed through
  2. 1 cup heavy whipping cream
  3. 3 Tbls. powdered sugar
  4. 1 candy cane, crushed
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Instructions
  1. In a mixing bowl, with an electric mixer, whip the heavy whipping cream until stiff peaks form. Mix in the powdered sugar and then fold in the candy canes. Serve the whipped cream over the hot chocolate.
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