Snow Globes Recipes

SNOW GLOBE CUPCAKES RECIPE BY TASTY

Steps:

• Make the edible snow globes: In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
• Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
• Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1-2 minutes. Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated. Let the balloons for at least 12 hours, until no longer tacky to the touch.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake tin with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
• Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
• Divide the batter evenly between the cupcake liners.
• Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
• Finish the edible snow globes: Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon. Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
• Assemble the cupcakes: Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
• Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
• Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
• Enjoy!

HOMEMADE SNOW GLOBES

Steps:

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture. , Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie. , For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees., With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely., To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container.

SNOW GLOBE COOKIES

Steps:

• Preheat the oven to 325 degrees F and line 3 baking sheets with parchment paper. Dust a work surface with flour, then flatten the cookie dough into a rectangle and roll to about 1/8 to 1/4 inch thick. (If the large piece dough is hard to work with, cut it into 2 equal pieces.) Use a 3 1/2-inch circle cutter to cut as many rounds as possible (you should get about 10). Transfer to a baking sheet.
• Use a 2 1/2-inch round cutter to cut the centers from the larger circles to make "O's". Using the bottom of a small gingerbread woman cutter (or other cutter with a flat base), cut the rolled center scraps into bases for the snow globes. Place the bases on the baking sheet touching the bottom of each "O" (they will fuse together when they bake). Place the cut cookies in the freezer for 20 minutes. Pat the dough scraps into a disc and chill until you can roll again and cut out more cookies to make about 1 dozen snow globes. When ready to bake, transfer the frozen cookies to 2 room-temperature baking sheets lined with parchment paper, evenly spacing 5 cookies per sheet. Bake the cookies, rotating halfway through cooking time, until crisp and golden, about 15 minutes. Transfer to wire racks to cool completely.
• For the glass centers: Set up a workspace with your decorations and cooled cookies. (You will have to work fast once the glass syrup is made.) Transfer the cookies to clean pieces of parchment set on baking sheets. Stir together the sugar and corn syrup in a 2-cup or larger glass liquid measuring cup until it looks like wet sand. Microwave until the sugar is completely dissolved and is bubbling but still clear with no caramel color, about 2 to 2 1/2 minutes. Stir and microwave 30 seconds more. (This will depend on the power of your microwave, you want the syrup to be bubbling rapidly, but before it begins to caramelize).
• Pour the syrup into the center of 2 or 3 cookies, letting it spread to fill the entire opening. Working quickly, while the syrup is still hot and has not yet begun to harden, sprinkle with the decorations of your choice. Continue, filling a few cookies at a time and reheating the syrup in the microwave for 5 to 10 seconds to keep it pourable, as necessary, until all of the glass centers have been poured.
• For the icing: Combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low, add the lemon juice and 3 tablespoons water. Mix until smooth, scraping down the sides of the bowl as needed, and add about 1 to 3 tablespoons more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase speed to high and beat until the icing is very smooth, about 1 minute. Spoon half the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Color the remaining icing in the bowl with red food coloring and transfer to another piping bag fitted with a small plain tip.
• Pipe the white icing on the top of the snow globes, leaving a little in the bag to decorate the glass, if desired. Pipe the red on the bases. If desired, use the remaining white icing to pipe small snowmen in the glass part of the snow globes. Let sit until the icing hardens, 20 to 30 minutes.

SNOW GLOBE CHEESECAKES

Steps:

• For the crust: Add the graham cracker crumbs, butter and salt to a large bowl and mix to combine. Mix in the red sprinkles.
• Divide the crumb mixture equally among the cavities of a 5-cavity silicone muffin mold with 4.57-ounce cavities and press into the bottom. Put the mold on a baking sheet and freeze while you make the cheesecake mixture.
• For the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin mixture, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
• Divide the cheesecake batter among the cavities of the silicone mold on top of the crust and smooth out the tops. Tap the baking sheet a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, at least 2 hours and up to overnight.
• For the gelatin snow globes: Place the attached PDF of Christmas trees on a rimmed baking sheet and place a piece of parchment on top.
• Add the green candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Add about 3 drops of green food coloring and mix to combine. Transfer to a small piping bag.
• Trace the outside border of the Christmas trees with the melted candy, then fill inside the borders, using a toothpick to move the melted candy around. Freeze to harden, about 5 minutes, and set aside at room temperature.
• Pour 3/4 cup of the lemon-lime soda into a small saucepan, sprinkle over the gelatin and whisk to combine. Let stand until the liquid is absorbed, about 5 minutes.
• Add the granulated sugar to the gelatin mixture and heat over medium-low heat, whisking occasionally, just until the gelatin and sugar dissolve, about 5 minutes.
• Pour the gelatin mixture into a large liquid measuring cup and stir in the remaining 2 cups lemon-lime soda. Use a spoon to scoop away any bubbles at the surface. Let sit at room temperature until the gelatin just begins to thicken and is the consistency of thin fruit jelly, about 20 minutes. Add the silver glitter and stir with a spoon. Scoop away any bubbles or lumped up sprinkles at the surface.
• Pour the mixture into the cavities of a 5-cavity silicone half-sphere mold with 4-ounce cavities and scoop away any bubbles at the surface. Refrigerate until the gelatin has thickened and is slightly set on top but still very wobbly, 6 to 8 minutes.
• Push a tree straight down into the center of each cavity and hold for a few seconds to allow the gelatin to split and fill back up around the tree. Refrigerate until completely set, at least 6 hours and up to overnight.
• To assemble: Fill a 9-by-13-inch glass dish with warm water. Set the half-sphere mold into the water and let sit until the gelatin spheres have loosened from the mold, about 5 minutes. Lift the mold from the water and invert onto a baking sheet. Set aside in the refrigerator.
• Carefully unmold the cheesecakes from the mold. Put the white nonpareils in a small bowl. Carefully dip the top of each cheesecake into the white nonpareils and transfer to a serving platter. Add a gelatin snow globe on top of each cheesecake.

SNOW GLOBES

Steps:

• Make the cupcakes: Preheat the oven to 375 degrees F and coat a 12-cup mini-muffin pan with cooking spray. Sift the flour, cocoa powder and salt into a small bowl.
• Beat the egg yolk and 2 tablespoons granulated sugar in a medium bowl with a mixer on medium-high speed until light and thick, about 2 minutes. Beat in 2 teaspoons coffee and the vanilla. Fold in the flour mixture with a rubber spatula until just incorporated.
• Beat the egg white in a separate bowl with clean beaters on medium speed until foamy. Increase the speed to medium high and gradually add the remaining 1 tablespoon granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
• Stir about one-third of the beaten egg white into the batter with a rubber spatula, then gently fold in the rest. Divide the batter evenly among the mini-muffin cups, filling them halfway. Bake until the cupcakes are golden brown and spring back when pressed, about 10 minutes. Poke a few holes into each with a toothpick, then brush with the remaining 1 tablespoon coffee. Remove to a rack and let cool completely.
• Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 2 minutes; add the mascarpone and beat until just incorporated. Beat in the vanilla.
• Spread the coconut on a plate. Cover each cupcake completely with a thick layer of frosting, then roll in the coconut. Refrigerate at least 30 minutes and up to 1 day.

SNOW GLOBE KEEPSAKE COOKIES

Steps:

• In the bowl of a food processor fitted with blade attachment, add almond paste and 1/2 cup confectioner's sugar; pulse until almond paste and sugar are well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining confectioners' sugar until light and fluffy. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out snow globe shape with floured 4x3-1/2 inch cookie cutter; cut out centers with a floured 2-3/4-in. round cookie cutter. Place 2 inches apart on parchment-lined baking sheets. Bake at 375° until firm, about 9-10 minutes. Let stand for 2 minutes before removing to wire racks to cool. , Meanwhile, place isomalt in a microwave safe bowl; microwave at 20-second intervals until melted and bubbly. Place cooled cookies face-down on silpat mat; pour a thin layer of isomalt into the center cut-out portion of cookies, tilting pan to distribute evenly; reheat isomalt as needed. Repeat with remaining cookies., For icing, in a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar; tint with food coloring if desired. Decorate cookies with icing as desired; let dry completely. Place one cookie face down on parchment-lined baking sheet; pour desired assortment of sprinkles into center of cookie over hardened isomalt; pipe frosting around center and edges of cookie. Place second cookie on top to form sandwich and seal sprinkles inside; let frosting dry completely. If desired, pipe decorative border of frosting between edges of cookies.

SNOW GLOBE COOKIES

Steps:

• Blitz the flour, butter and caster sugar together in a food processor until the mix looks like breadcrumbs. Add the vanilla and milk, and pulse to larger crumbs. Briefly knead on a lightly floured surface into a smooth ball, then wrap and chill for at least 30 mins. Line two large baking sheets with baking parchment, then lightly oil the parchment.
• Heat the oven to 180C/160C fan/gas 4. Roll the chilled dough out on a floured work surface to the thickness of a £1 coin. Stamp out rounds using an 8cm cutter, then cut holes from the middles using a 5cm cutter. Cut small holes in the tops of the biscuits using the tip of a round piping nozzle or a straw - this is where you'll thread the ribbon for hanging. Re-roll the offcuts and continue to stamp out biscuits until all the dough is used - you'll need an even amount, as you'll be sandwiching the biscuits together (you should get about 20). Carefully transfer to the prepared sheets.
• Bake for 6 mins until just golden at the edges. Meanwhile, put the mints or sweets in a food processor or pestle and mortar, and blitz or crush until finely broken up. After 6 mins, remove the biscuits from the oven and spoon the crushed mints into the cut-out middles (use about 1 heaped tsp per biscuit). Bake for 5 mins more until the mints have just melted, but haven't started to colour (they will turn golden if left too long). The middles will look bubbly, but will settle as they cool. If the melted mints haven't reached the edges, use a metal skewer to carefully ease the molten middles to the sides. Leave on the sheets to harden, then transfer to a wire rack to cool completely.
• To make the icing, mix the icing sugar with 5-6 tsp water until you have a thick, pipeable icing. Spoon into a piping bag fitted with a small round nozzle. Decorate the bottoms of the biscuits (the melted mints will be flush with the bottoms, so this will leave more room for the sprinkles) by flooding them with icing, or piping on patterns or snowflakes. Leave to dry completely, setting aside the leftover icing in the piping bag.
• Once the biscuits are dry, carefully flip one over onto a clean tea towel so you won't damage the icing. Pipe a little of the reserved icing around the biscuit, being careful not to get too close to the middle or edges - the icing will spread when you sandwich the biscuits together. Spoon a teaspoon of sprinkles into the clear middle, making sure not to touch the icing, then sandwich with another biscuit, matching up the ribbon holes. Leave to dry completely before shaking, as the sprinkles will stick to any wet icing. Repeat with the remaining biscuits, icing and sprinkles. Thread ribbons through the holes and hang for decorations, or store in an airtight container for up to one week.

GINGERBREAD SNOW GLOBE

Steps:

• Mix water and vinegar. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in molasses. In another bowl, whisk flour, cinnamon, ginger, baking soda, salt and cloves; add to creamed mixture alternately with water mixture, beating well after each addition., Divide dough into 6 portions. Shape each into a disk; cover and refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut dough with assorted holiday cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely., Using a new paintbrush, brush corn syrup onto edges of cookies; dip into coarse sugar. Decorate with sprinkles. Let stand until set., For snow globe, place coarse sugar in a decorative glass jar. Arrange cookies in jar. Decorate jar with ribbon.