The holidays are here! Behind schedule? Don’t stress! We’ve collected five simple last-minute hacks for treats and tricks to make your Christmas simple, fun, and super festive.
Crafty Santa Cups
Photo via Homemaking Hacks
Make a red Solo cup into Santa by adding a few affordable, cute accessories. This is a great family-friendly way to cut down on the dishes this holiday season. Plus, if you get the personalized version, everyone will ho ho ho their way through drinks, dinner, and dessert with just one cup!
[More at Homemaking Hacks]
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Melting Snowman Oreo Balls
Photo via The Girl Who Ate Everything
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 Oreo Cookies (regular size), finely crushed
- 16 oz. vanilla candy wafers or melts, melted
- 48 Mini Oreo Bite Size Cookies
- decorations: decorating icing or gel; multi-coloured sprinkles
- Mix cream cheese and cookie crumbs until well blended. (You can use a food processor to crush the Oreos.)
- Shape into 48 (1-inch) balls; place in single layer in shallow pan.
- Freeze for at least 20 minutes.
- Dip balls in melted coating.
- Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
- Chill balls until coating is set.
- Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
- Refrigerate 1 hour or until firm. Keep refrigerated.
[More at The Girl Who Ate Everything]
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The Cookie-Icing Hack that will Save you Time
Photo via Created by Diane
Photo via Created by Diane
Sugar cookies are a family favourite at the holidays, but icing them can take forever. Worry no more – this donut-inspired icing trick will save you hours – meaning you’ll have more time for movies and cuddles by the fire.
Fill a shallow dish with your glaze (recipe is below!). Then, affix a stick or wooden spoon to the dish using elastic bands. Dip the cookie directly into the glaze, and carefully wipe off the excess on the stick. Genius!
Glaze Icing Recipe
- 4 cups icing sugar
- 1 tablespoon corn syrup
- 2 tablespoons water (you might need more – it’s a bit of a trial and error)
- 1 teaspoon vanilla extract
- a few drops of food colouring
- Mix the powdered sugar along with corn syrup and water and extract until it’s smooth and creamy.
- The glaze works best when it’s not too runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it’s fluid, but not runny.
- Extract and food colouring are both in liquid/gel form, so adjust accordingly if you add more, you may need more icing sugar.
[More at Created by Diane]
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Use Command Hooks to Hang your Holiday decorations
Photo via Lemonade
We all know how handy Command Hooks are, all around the home. But who knew they were so great for the holidays? They are amazing for garlands, lights, and stockings – but they’re especially crafty for hanging a wreath. Don’t want to store an over-the-door wreath hanger? Attach a pretty ribbon to your wreath and then hang it over the door using an upside-down Command hook to anchor it. At the end of the holidays, remove the adhesive strip and you’re good to go.
[More at Lemonade]
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Budget Friendly (and Super-Simple!) Christmas Treats
Christmastime can be expensive, which is why it’s great to find affordable tips and tricks for the holidays! Budget-guru Rachel Cruze created this kitchen vlog with three delicious treats. Our faves? The Cinnamon Almonds.
Cinnamon Sugared Almonds
- 1 1/2 c. sugar
- 1 1/2 brown sugar
- 3 tbsp. cinnamon
- 1/8 tsbp. salt
- 1 egg white
- 2 tsp. vanilla
- 3 c. almonds
- 1/4 c. water
- Mix dry ingredients.
- In a separate, large-sized bowl, combine egg white and vanilla, and whisk until frothy.
- Add the almonds and stir to coat.
- Add sugar mixture, and stir together.
- Once they’re all mixed, grease your crockpot and pour in almond and sugar mixture.
- Set crockpot to low for 3-4 hours, stirring every 20 minutes.
- For the last hour, add a 1/4 cup of water, and continue stirring every 20 minutes.
- When cooked, spread out almonds on parchment paper and let cool.
[More at Rachel Cruz]
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Merry Christmas from everyone at London Drugs!
