A holiday table deserves a special touch!
Add sparkle to your place settings with festive centerpiece, tablecloth, and accent ideas, like welcoming your guests with some christmas treats. 

3 Ingredients Vegan Chocolate Truffles

★ 200g dates
★ 1 tea spoon vanilla extract
★ 200g dark chocolate (it’s up to you what kind of)

☆ Blend dates until smooth and add vanilla extract
☆ On hot water bath melt chocolate
☆ Slowly add melted chocolate while blending
☆ Roll mixture into balls to make individual truffles (be uniform in size!) 
☆ Be creative and coat truffles with melted chocolate and set down on the parchment paper to dry 
☆ Transfer to the fridge to set 
☆ Serve with a smile! 

Creme Brûlée Cookies

★ 175g softened butter
★ 125g brown sugar
★ 125g granulated sugar
★ 1 large egg
★ 1 table spoon vanilla extract
★ 500g flour
★ 2 tea spoons cornstarch
★ 1 tea spoon baking soda
★ pinch salt

FOR THE FROSTING

★ 225g softened cream cheese
★ 70g powdered sugar
★ 1 tea spoon vanilla extract
★ 70g sugar

☆ Preheat oven to 180°. Blend butter and sugars until fluffy, mix in egg and vanilla
☆ In another bowl, whisk flour, cornstarch, baking soda and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick
☆ Place tablespoon balls of dough onto cookie sheets. Press down lightly on each cookie to flatten. Bake until edges are just starting to brown, 7-8 min.
☆ Remove from oven and let cool 2-3 min
☆ Frosting: Beat cream cheese, powdered sugar and vanilla until smooth
☆ Put sugar into a small bowl. Spread some frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar
☆ Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. Store cookies in the fridge for up to 4 days

Santa’s Naughty Cookies

★ 175g unsalted butter, at room temperature
★ 125g granulated sugar
★ 125g brown sugar
★ 1 large egg
★ 2 tea spoons vanilla extract
★ 120g flour
★ 1 tea spoon baking soda
★ pinch salt
★ 70g crushed potato chips
★ 70g crushed pretzels
★ 70g chocolate chips
★ 3 table spoons SPRINKLES

☆ Preheat oven to 180º. In a large bowl using a hand mixer, mix butter and sugars until fluffy
☆ Beat in egg and vanilla extract until combined
☆ In another large bowl, whisk together flour, baking soda, and salt until combined. Add dry ingredients to wet and mix until smooth
☆ Gently fold in potato chips, pretzels, chocolate chips, and sprinkles
☆ Scoop tablespoon-size balls of dough and transfer them to prepared baking sheets. Slightly press them down onto baking sheets
☆ Bake until edges are just starting to get golden, 7-8 min

Holiday Crack-Crunchy Candy

★ 35 saltine crackers
★ 220g unsalted butter
★ 250g packed brown sugar
★ 175g semisweet chocolate chips
★ 1 bag red and green holiday M&Ms
★ 1 jar SPRINKLES

☆ Preheat oven to 180º. Line the baking sheet with Saltine crackers
☆ In a medium-sized saucepan, melt butter and brown sugar. Bring to a boil, stirring continuously, for about 2 min
☆ Pour mixture over crackers in an even layer and bake 5-6 min
☆ Top with chocolate chips, baking for 3 min, or until melted
☆ Top with mini marshmallows, red and green M&Ms and sprinkles
☆ Cut into squares, then cool until the chocolate has hardened

Sweet Corn Stick Roulette

★ 1 box corn sticks
★ 250g unsalted butter
★ 500g Toffee candies

☆ Take out candies of packaging and prepare parchment paper
☆ In big size pot add butter, let it melt on low heat, then add toffees and continue melting process till its smooth
☆ Add corn sticks and mix it all
☆ Take the mixture out on the parchment paper and try to make tight and thick roll. Let it sit for 2 hours

Orange Crunches Glazed in Chocolate

★ 2 oranges
★ 100g sugar
★ 500ml water
★ 70g dark chocolate

☆ Wash oranges and cut them in very thin slices
☆ In pot boil water with sugar. Add in orange slices. And boil it for 1 hour on low heat
☆ Put slices on parchment paper and place in the oven (ventilation mode) to 60º for 1-2 hours
☆ Melt chocolate, when orange slices are ready, soak them in it, place in the fridge to cool down for about 30 min