During the 12 days until Christmas break, the King Street Chronicle again presents staff favorites from the holiday season. This sixth edition will not include six geese a-laying, but beloved Christmas songs, memories, recipes, movies, and crafts.
Song: “Snowfall” performed by Ms. Ingrid Michaelson
Recipe: Polar Bear Cupcakes
Total Time: One hour
Quantity: 18 servings
Ingredients:
- 18 unfrosted cupcakes, cooled
- Three-fourths cup unsalted butter, softened
- One eight ounce package cream cheese, softened
- Two and three-fourths cups powdered sugar
- One teaspoon vanilla extract
- One-eighth teaspoon salt
- Two tablespoons heavy cream
- One cup sweetened flaked coconut
- 42 miniature marshmallows
- 44 black sugar pearl sprinkles
Steps:
- Place butter in a large bowl and cream until smooth with an electric mixer. Add cream cheese and beat until thoroughly combined. Mix in powdered sugar, one cup at a time, mixing well after each addition. Mix in vanilla and salt until thoroughly combined. Pour in heavy cream and beat until frosting is smooth, for about two minutes.
- Take one baked and cooled cupcake and frost with cream cheese frosting, making as even a layer as possible. Sprinkle coconut over the top of the frosting, and shake off any excess.
- Take one mini marshmallow and cut it in half horizontally using scissors or kitchen shears. Place one half of the marshmallow cut-side down in the center of the top of the cupcake, and press gently into the frosting to adhere. Take one black sugar pearl sprinkle and attach to the middle of the marshmallow half using a small amount of frosting to create the nose and muzzle. Take two black sugar pearl sprinkles and place above the nose on each side for the eyes. Press gently into frosting to adhere. Take two whole mini marshmallows and place at the top of the cupcake on each side to create ears. Repeat with remaining cupcakes.
Movie: Christmas in Wonderland
“Three children and their father move from Los Angeles, California, to Edmonton, Alberta. When they go shopping at West Edmonton Mall, they find counterfeit cash, inadvertently help catch crooks, and make a discovery about Santa,” courtesy of imdb.com.
Craft: Terra Cotta Pot Christmas Tree Ornament
Supplies:
- Small to medium terra cotta pots
- Green glossy acrylic paint
- Paint brush
- Festive ribbon
- Bells
- Buttons in red and green
- Star buttons
- Tacky glue
- Tweezers
- Scissors
Instructions:
- First paint the terra cotta pots on the outside and inside. Allow to dry completely. A second and third coat may be required. Make sure to clear the hole in the bottom of the terra cotta pot using a toothpick.
- Then cut a piece of ribbon approximately six inches long. Thread one end of the ribbon through the hoop end of a bell. Position the bell in the middle of the ribbon. Fold the ribbon in half and knot the ribbon just above the bell and again about one inch above the first knot.
- Next, thread the ends of the ribbon through the hole in the bottom of the terra cotta pot. Use tweezers if necessary to help pull the ribbons through the hole.
- Once the ribbon is pulled all the way through the hole, add another knot close to the cut end of the ribbon to create a way to hang the ornament. Make sure to trim the ends of the ribbon to clean up any raveling pieces.
- Finally, decorate the ornament using buttons and tacky glue to create the appearance of a Christmas tree.
- Allow to dry completely before displaying or packaging as a gift.
Memory: Emilia Oliva ’27
“Every year, on Christmas Eve, me and my extended family all stay up until midnight to open the gifts we got each other. As a kid, I remember those hours leading up to midnight felt so long, and me and my cousins would go crazy just waiting for our gifts. We would look at all the presents under the tree to see which ones had our names on them, comparing to see who had the biggest gifts, and trying to guess what we got just by the shape. Looking back now, I’m really happy that our parents made us wait because I really treasure those hours filled with anticipation. This is one of my favorite memories I made with my family.”
Featured Image by Tori Kniffen ’28
