Instructions

Start with your crepe batter! Combine your eggs, milk, melted butter, salt, and sugar with a hand mixer. Sift in flour, and continue to hand beat on medium until smooth.

Heat a small dollop of butter in a 10 inch nonstick skillet over medium heat-- spreading as it melts to lightly coat the pan. Pour 1/4 cup of batter into te heated pan, tilting the pan immediatelly to spread the batter into a thin even layer. Cook for roughly 30 seconds until the top begins to dry. Using a thin spatula, flip the crepe (you can use your fingers CAREFULLY to help). Cook for another 30 secs and transfer to a plate. Repeat with the remaining batter.

Working with 2-3 crepes at a time, layered on top of one another, cut into very thin long strips-- this is your crepe spaghetti! Sure it looks more like linguini, but this was my first time making crepes and I was excited. Feel free to swirl your crepe pasta into swirls as you go, covering with plastic wrap to prevent them from drying out.

Once you're finished cutting your crepe sgetti, gather your pasta toppings. As mentioned, temperature is KEY here-- which means you need to TOAST your pop tarts before you crumble them, then keep them someplace warm.

In the same crepe pan from before, melt 1/2 tbsp of butter-- toss in your crepe sgetti with syrup and heat till fully warmed through.

Plate your heated, syruped sgetti and add your toppings (inclusive of warmed chocolate syrup). If you want to add more maple syrup, feel free-- my sugar intake can't handle it but I'm no Buddy.

Instructions

For the bacon, I always start with a room temp pan and heat the bacon gradually to ensure crispness, flipping once or twice to cook on both sides. For the candied element, add about 3 tbsp of syrup to the pan just before your strips finish cooking and let them sizzle away for a minute or so, flipping once. Just as the bacon is about to finish, add some freshly cracked black pepper.

Instead of draining on paper towels, lay your bacon strips apart from one another on a piece of parchment paper. The syrupy coating on the outside with firm up a bit and you'll end up with a chewy, but still crispy, slice of heaven.

Instructions

Gather your ingredients together like good little elves, and preheat your oven to 375.

In a medium bowl, beat the butter and extracts with a hand mixer until smooth and creamy. Add half of your powdered sugar and beat on medium high until fully combined and little fluffy. Switch to low speed, and add the flour and salt--- when it's roughly incorporated, you can once again increase your beater speed until the dough comes together. Add in your nuts last, beating for just a bit to evenly distribute. Cover the dough and chill for 30+ minutes.

Line a baking sheet with parchment paper and divide your dough into four equal portions. Roll into balls and place two inches apart on parchment lined sheets. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes. Allow the cookies to cool for 10 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely.

Place the cookies on a wire rack to cool completely. You'll notice the powdered sugar will melt a bit, but that's fine-- we're going to reroll the cookies in sugar once more to get the "snowy" effect.

Light, crumbly, and thankfully not TOO sweet.

Instructions

Brew your fave coffee (however many cups is up to you, though with the amount of sugar already in this meal, use caution). Add booze and cream/half and half, and top with peppermint whipped cream and smashed pepermint candies.