Jingle Juice+Holiday Sweets

Merry BLOGMAS Eve Everyone!!

I am so excited that the holiday weekend is finally here!! I am currently in the car heading to Atlanta to spend it with the family! We have sorta made it a tradition to travel there ever since my baby cousins were born. It’s such a blast! We eat tons of food, open gifts, play games (this year is trying to get the high score on the BOP-IT), watch our FAVORITE Christmas movie (Family Vacation), and just spend quality time with one another (that’s my favorite thing)!

Yesterday my mom and I spent the entire day wrapping & fixing yummy goodies to bring this weekend! And OH BOY did we make some yummy treats! We stayed up to almost mid-night making sure we got them all done! They turned out so cute, that I had to share!! Below is all the goodies that we made & how you can make them today to have for this holiday weekend! They are super easy to make and will put a smile on everyones face!!


Rosemary, cranberries, & apple make this sangria the perfect Christmas drink that goes with any holiday meal!


2 bottles Pinot Grigio or Chardonnay (I used Woodbridge)

3/4 cup sparkling apple cider

1/4 cup sugar (I used Stevia)

1/4 cup cranberries, halved

3/4 cup cranberries, whole

1 granny smith apple, chopped

3 rosemary sprigs

Combine all ingredients in a large pitcher or bowl and stir together with a large wooden spoon to help the sugar dissolve. Refrigerate for at least 4 hours before serving. Serve chilled or over ice!




If you’re looking for a quick, easy, and impressive holiday treat, might I suggest these marshmallows?



A bag of giant marshmallows

Dipping Chocolate

Crushed candy canes, graham cracker crumbs, sprinkles, and any other toppings you would like.

A candy stick or decorative straw


Melt your dipping chocolates and stir until smooth. Dip your marshmallows in about 1/4 of the way, then shake off the excess chocolate.

Shake your toppings over the top of the dipped marshmallows, then set on a rack to dry (or stick them in the fridge to harden faster). I find that shaking the toppings over the chocolate (rather than dipping the marshmallow into the toppings) gives you more even coverage!




I’ve been making theses for years! I just love them, not only because of their delicious and refreshing hint of peppermint, but because they are SUPER easy & quick to make!



1 package of regular Oreo cookies

1 8oz. package cream cheese

1 1/2 teas. peppermint extract

8 oz. melting chocolate


Crush Oreos to fine crumbs; place in medium bowl.

Add cream cheese and peppermint extract to the bowl; mix until well blended.

Refrigerate mixture until firm, about 1 hour.

Roll Oreo cookie mixture into small balls

Dip balls in melted chocolate and place on wax paper

Immediately sprinkle with crushed candy canes

Refrigerate until firm & then serve 🙂

Store truffles, covered, in the refrigerator



These turned out to be my favorite thing we made!! Aren’t they adorable??



A box of the Little Debbie Swiss Cake Rolls

Mini Red M&Ms or Little Red Candy

Candy Eyes or you can use white chocolate morsels & black cake ink gel

Mini Pretzels

A package of white dipping chocolate (use for glue)

Candy Sticks or Decorative Straws



Unwrap the Little Debbie Swiss Cake Rolls and place a candy stick or straw into each one.

Melt the white dipping chocolate and then dip the end of the mini pretzels into it and place them on top corners of the swiss roll for the reindeer antlers.

Dip the candy eyes in the white chocolate and place them on the front center of the swiss roll or take 2 white chocolate morsels and stick them in the swiss roll as eyes. Use the black cake ink gel to make the pupils.

Dip the mini red candy or M&M into the white chocolate and place it below and in the center of the eyes.



I hope your Holiday weekend is as sweet as these yummy treats!!


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