Tuesday, December 15, 2015

Lilimar Hernandez And Jaheem Toombs Try Out Your Rockin' Christmas Treat Recipes!

Are you ready to learn how to cook awesome fan-submitted holiday treats with Jaheem Toombs from "100 Things to Do Before High School" and Lilimar Hernandez from "Bella and the Bulldogs"? Nickelodeon asked their YouTube subscribers for their cool and rockin' Christmas ideas and recipes. Check them out in the super video clips below! Don't forget to take photos and send them to Nickelodeon on YouTube and Instagram!

Rockin' Chocolate Gingerbread Cookie with "School of Rock" star Breanna Yde | Nick



Gingerbread Cookies with A Chocolate Twist

Cookie Ingredients:

3 1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened cocoa powder
1 tablespoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons butter, softened
1/3 cup vegetable shortening
1/2 cup brown sugar (packed)
1 large egg,
1/2 cup molasses
2 ounces bittersweet chocolate chips

Icing Ingredients:

1 cup powdered sugar
2 teaspoons water
1 tablespoon corn syrup
food coloring (optional)

Baking Instructions:

1. Start by pouring the flour in a medium bowl. Add the cocoa powder, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Whisk it all together, then set this bowl aside

2. In a big bowl, mix together the softened butter and the shortening until it gets smooth (If you have an electric mixer, you can speed up the process). Add in brown sugar and mix it up until it gets fluffy. Then, add the egg and stir it in. Next, pour in the molasses and mix it again.

3. Now, we’re ready to combine our 2 bowls, but don’t do it all at once, because then it’s hard to mix them together. Just add a portion of the flour mixture into the bowl of wet ingredients you just made and mix it in. Then add some more and mix, and keep doing this until it’s all combined.

4. Now, stir in your chocolate chips.

5. Next, take out your dough and separate it into 3 parts. Roll each part up into a ball, then smash them flat. Wrap each of these discs in plastic and refrigerate them for about 2 hours.

6. With an adult present, preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Take some of your extra flour and dust it onto a clean work surface. Using a rolling pin, flatten out 1 disc of dough until it’s about 1/4 inch thick.

7. Use your cookie cutters to cut out shapes and place them on the baking sheet. Do this with the other 2 discs. You can even roll up your scraps to make even more cookies.

8. Once your cookie sheet is full, place it in the oven to bake for 7 minutes with an adult present. It’s best to rotate the pan halfway through your baking time to ensure they bake evenly. When they’re done, take them out of the oven to cool. Continue this process until all your cookies have been baked.

9. Decorate any way you want!

Gingerbread Tarts with Angelic | Nick



Gingerbread Crust with A Chocolate Filling

Cookie Crust Ingredients:

3/4 cup brown sugar (packed)
1 stick butter, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt

Filling Ingredients:
2 cups chocolate-hazelnut spread
1 1/2 cups mascarpone cheese
1/4 teaspoon salt

Cookie Crust Baking Instructions:

1. In a medium bowl, mix together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set this bowl aside.

2. In a large bowl, mix together the butter and brown sugar. Then add the eggs and molasses, mixing everything in as you go

3. Then, stir the dry ingredients into the wet butter mixture. It helps to do this a little at a time.

4. Once everything is mixed together, take out your dough and separate it into 6 parts. Roll each part up into a ball, then smash them flat. Wrap each of these discs in plastic and refrigerate them for about an hour

5. With an adult present, preheat the oven to 350°. Spray the tart pans with cooking spray. Allow the dough to sit at room temperature for about 15 minutes, until it’s soft enough to be molded. Take some of your extra flour and dust it onto a clean work surface. Using a rolling pin, flatten out 1 disc of dough until it’s about 1/8 inch thick.

6. Take your flattened cookie dough and lay in into one of your tart pans. Press firmly to shape it to the pan, but be careful that your dough doesn’t break apart. If it does that’s ok. You can still patch it up. Trim the edges so that your dough now fits perfectly into your tart pan. Repeat this process for the rest of the dough.

7. With an adult present, bake for 10 minutes. The edges should be just starting to turn brown. Remove from the oven to cool.

Filling Instructions:

1.In a large bowl, mix together the chocolate-hazelnut spread, mascarpone, and salt until light and fluffy.
2. Fill all of your cookie crusts with the chocolate-hazelnut mixture. Place them in the fridge for about an hour, or until the filling is firm.
3. (Optional) Top with whipped cream.

Snowball Cookies with Noah, Jaheem Toombs and Lilimar Hernandez | Nick



Powdered Sugar Chocolate Cookies shaped as Snowballs

Cooking Ingredients:
1 cup butter (softened)
1/4 cup unsweetened cocoa powder
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour (loosely packed)
1/2 teaspoon salt
3/4 cup mini chocolate chips
Assortment of chocolates (Peanut, caramel, dark chocolate, etc)
Additional powdered sugar for coating the cookies

Baking Instructions:

1. With an adult present, preheat oven to 375° and line a cookie sheet with parchment paper

2. In a large bowl, mix together the butter, cocoa powder, 1/2 cup powdered sugar, and vanilla It should get light and fluffy.

3. Add in the flour and salt. Then stir in the chocolate chips

4. Take a tablespoon of the cookie dough and wrap it around your favorite bite size candy bar or treat.

5. Roll it into a ball and place on the prepared cookie sheet. Repeat until you run out of dough.

6. With an adult present, bake in the oven for about 10 minutes.

7. Take your snowballs out of the oven and when they cool, cover them in powdered sugar and enjoy.
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