Leaving cookies for Santa is a cliché. For my Santa, I bake a batch of brownies and slather on a bit of white chocolate icing laced with a nip of vodka. I’m pretty certain my stockings are filled with extra goodies because of that Icing. This recipe is an easy way to make sure Santa treats you well on Christmas Eve. 

Santa’s Nip Icing

1. Bake the Fat Witch Original Brownie mix according to directions.
2. Let cool for at least one hour.
3. Create Santa’s Nip Icing by melting 8 ounces of white chocolate chips or chunks on the stove top in a thick bottom saucepan on low heat. Stir constantly. Take off the heat when almost melted. Stir and let the white chocolate cool for 30-60 seconds. Stir in ¼ cup of shifted confectioner’s sugar and 2 tablespoons of vodka. Or for more taste punch, use peppermint Schnapps instead. Mix thoroughly.
4. Slather the icing on cooled brownies. If you want, toss a few holiday M&M’s on top.  If Santa’s sweet enough, this treat is still delicious without the candy. Leave some in a bowl for the reindeer?
5. Refrigerate for at least 20 minutes before cutting. 

It’s that time of year again! At our Chelsea Market bakery on October 31st we hand out Fat Witch Babies to everyone in costume from 4pm to 7pm. Later that night at my apartment, I have neighbors over for bloody-witch-brew (red wine sangria) and treats – but the costumes are optional.    

My home treats are easy to make and require only a bit of magic. First I prep a batch of Fat Witch Original Mix. I put the batter in cupcake containers and bake for 25 minutes, but ovens vary! Let it cool for at least an hour while whipping up butter-cream icing.  Add equal drops of yellow and red food dye and mix thoroughly. The result is – surprise – orange! I smear the icing over the brownie cupcakes and top it with a Hershey Kiss. Recipe yields about 50 small cupcakes.

I do all this on October 30th and put the cupcakes in the refrigerator overnight so I can enjoy the 31st that is every witch’s favorite day of the year.