Christmas is a time for enjoying many things such as family, good cheer and of course those Christmas sweets. Having that chocolate fudge, candy and Christmas cookies at the top of the list is sure to put a smile on everyone’s face. Here are a few tips that will help you to create delectable Christmas goodies to die for.

Butter vs. Margarine

Butter doesn’t normally top our list of healthy ways to eat. At Christmas butter is a must when it comes to making those tasty little treats. There is no substitute for using regular butter in those recipes. Substitutes can be used but it will not give you the consistency or taste most are used too. To balance it out eat a little less of each goody. Just remember to at least take a small taste of them all.

Butter is much creamier than margarine because it contains no water like margarine. The water in margarine evaporates during the baking process leaving breads, cakes and cookies a little dry. To soften butter lay it out on the counter and allow it come to room temperature. This makes it much easier to work with.

Using Chocolate

Many believe that working with chocolate is a cause for disaster. If you keep a close eye on your chocolate it’s not as difficult as one might thing. When melting chocolate use moderation. Keep the heat on low when melting chocolate on the stove and remember to stir stir stir. When melting chocolate in the microwave heat it a short intervals and stir after each heating time. Stirring often helps the chocolate to melt keeping heating time down and less chance of the chocolate burning.

There is a healthy side to chocolate. Dark chocolate is full of antioxidants and it tastes great. Dark chocolate can be used for decorating also. Those little curls and ribbons of dark chocolate on top of that cream pie are a sight to behold. Melted dark chocolate is also great for piping decorations onto cakes and cookies.

The Fruit of the Goodies

Fruit pies, cobbles and blintzes are all a part of those delectable holiday goodies. Fresh fruit can be rather expensive at this time of year since most are out of season. Frozen fruit will work just as well and it’s about as close to fresh fruit as anyone can get.

If you store fruit in the refrigerator be sure to let it come to room temperature before using it in those recipes. Room temperature fruit will have more juice than cold fruit. To remove fruit skins scald it. This will help to keep your fruit intact and save you time.

There are just a few ideas for creating those delectable Christmas goodies. Remember not to skimp on the flavor and be sure to enjoy every last morsel.