Merry Christmas

Hope you all are enjoying a wonderful day with friends and family.

I sure am.

However you celebrate this wonderful holiday may you have peace, joy, and love.

Polar Express Hot Chocolate (aka The Best Hot Chocolate EVER!)

 Hot Chocolate is so magical to me.  There is nothing like a cup full of chocolatety goodness on a cold, snowy, Christmasy day.

As the weather gets colder and Christmas get closer my kids get so excited for hot chocolate and could drink it probably every day (don't worry I restrain them but with this amazing stuff it's pretty difficult).

I came across this fabulousness on Pinterest and was intrigued, especially because my kids are having a Polar Express themed Christmas--thanks to my parents.

We whipped some up and WOW!  We haven't gone back.  It even beats the premium, gourmet stuff at the restaurants--seriously.  Maybe because it's so high rent (you know the calorie count is quite over the top), but hey it's Christmas and your kids will love it.

Funny story on this hot chocolate first.  We had some friends stop by the other night.  We had just gotten home from taking our kids to see Christmas lights and I had made some of this amazingness to drink when we got back.

We invited them in for some hot cocoa. "St. Farm" (names have been changed to protect the innocent) drank his cup and said several nice things about how this hot chocolate was the best he ever had, even beat a super fancy French restaurant in SLC.  

I was thinking "sweet", that's so nice of him to say but really I knew it was good, but that good?  Well he then proceeds to drink what is left of his two girl's cups, then have what was left in the pan.  Next thing I know he is licking off the ladle and the spoon I had used to stir the cocoa with and even licking out the pan.  Not kidding!!  (and for the record his wife was embarrassed)

So if you don't believe me that this is the best hot chocolate EVER. just ask "St. Farm". 

Polar Express Hot Chocolate

(click here for printable version)

1 can (14oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1 1/2 cups whipping cream
6 cups milk
2 tsp vanilla
Optional: whip cream and marshmallows to top it off

1.  In a large, heavy bottom sauce pan combine sweetened condensed milk and chocolate chips over medium heat. Stir constantly until chocolate is completely melted and smooth.  Add whipping cream, milk, and vanilla, whisking mixture together till smooth and completely combined.  Serve warm with whip cream or marshmallows. Enjoy!

Tip: If you are making this for a party the mixture can be put in a large crockpot 3-4 hours before serving time, stirring every hour.

Hot Cocoa Dippers

Now that it's December we are in the full Christmas swing at our house.  One of the things we love to do this time of year is give out treats to our neighbors.  We plan and think about it for weeks trying to come up with something great to give (and we usually revert to what we did growing up, a candy wreath filled with delicious goodies--but hey it's fun to think about something else :).

I am always looking for something new to share with them.  I thought this idea was fantastic.  I had my children try them and they were in love.  They thought it was so fun to have something cute to stir into their chocolate, plus I love the little zing of flavor the mint gives it.

It will be so cute packaged in a clear bag with some dippers, hot chocolate, and tied with Christmas  string.  Perfect for a cold winter night.

These beauties can be made many different ways.  I used crushed candy canes, Andes mint chips, and red sugar flakes.  You can also use red sprinkles.  Feel free to use your imagination and experiment.  

Hot Cocoa Dippers

(click here for printable version)

Large marshmallows

Drinking straws ( I got mine at Garnish)

Chocolate (I used chocolate candy melts)

Toppings: crushed candy canes, Andes mint chips, red sugar sprinkles, or red nonpareil sprinkles

1. Spread out wax paper on a flat surface.  Skewer marshmallows on straws, making sure to not go through the end. Melt chocolate in a small microwave-safe bowl, according to package directions. Dip in marshmallows, leaving white tops exposed; lift sticks straight up, letting excess chocolate drip off. Add toppings and let cool completely on wax paper.  Package for your neighbors or make yourself some cocoa and add your dipper.  Enjoy!

Source:  idea from Good House Keeping

Orange Rolls

When the oranges start appearing in all the stores (at least in Idaho) I am in heaven.  It's one of the reasons I love this time of year.  

I love the smell of cutting them open and it just makes me want to sit down and contemplate life.  It also makes me want to start baking with them.  Mmmm...so yummy!

We usually fight over them in our house, that's how much we all love them.  This year though I bought an entire case so no one had to worry about getting their share.  They are our go to snack and they are one of my favorite things to cook with.

Our very most favorite to make with them are these beauties.  With orange peel in the filling and orange juice in the glaze, you can't go wrong.  They are absolutely heavenly!

Orange Rolls

(click here for printable version)


Dough:
2 cups milk
1/2 cup butter
2 tsp. salt
1/2 cup water
1/2 cup sugar
2 Tbsp. yeast
2 eggs, beaten
Grated orange rind from 1 orange
8-10 cups flour

Filling:
1/2 cup butter, melted
1 cup sugar
Grated orange rind from 2 oranges

Glaze:

1 1/2 cups powdered sugar
3 Tbsp. freshly squeezed orange juice from 1 orange
1/2 tsp. grated orange rind/zest reserved from the filling above
1 Tbsp. butter, melted



1.  Heat milk, butter, salt, water and sugar in saucepan on stove until warm.  Pour into mixer fitted with dough attachment.  Add yeast and eggs and let stand until frothy, about 4-5 minutes.  Add orange rind and enough flour to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides).  Let knead in mixer for 2-3 minutes.  Dump into greased bowl, cover, and let rise until double in size.

2.  While dough is raising make filling by combining melted butter, sugar and orange rind.  When dough is raised, punch down and divide in two parts. Roll out, one at a time, into large circle, about 1/4 inch thick.  Spread half of the sugar mixture on dough.  Starting at one edge, roll up tightly.  Cut with string or sharp knife into the size you like, I do about 1 inch.  Lay on greased cookie sheet an inch apart.  Repeat with half of dough using the rest of the sugar mixture.  Let rise until double in size and bake at 375°F for 17-19 mins or until lightly browned.

3.  While rolls are baking, combine glaze ingredients, whisking until smooth.  Let rolls sit 5 minutes then spread glaze on each orange roll.  Serve warm and enjoy!

Merry Christmas!

Merry Christmas from my family to yours.

Hope you have an amazing holiday season and your new year will be even better.  Thanks for all your support, you guys are the best!

Chocolate Peppermint Sandwich Cookies

I love, love a good sandwich cookie.  They seem so versatile not to mention you can make them with a cake mix or you can make them completely homemade.  

I love that you can make them with so many different flavors too.  Some of my favorites are peanut butter and chocolate (thanks Chris that was amazing!) and peppermint and chocolate.  My mouth is watering just thinking about it.

Plus I  love making mini versions of these beauties because they are perfect bite size pieces of deliciousness.  And everything mini tastes better for some reason!

So here's to Christmas in 2 days and wishing you all have an amazing holiday!

Chocolate Peppermint Sandwich Cookie

(click here for printable version)

Dough:

1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop-very important!)

3/4 tsp baking soda

1/4 tsp table salt

1 cup semisweet chocolate chips

3/4 cup packed light brown sugar

5 Tbsp real butter

1 Tbsp water

1 large egg lightly beaten

Frosting:

1/2 cup real butter (1 stick)

2 cups powdered sugar

1/4 -  1 tsp peppermint extract ( I use a 1/4 because I like just a hint of peppermint)

milk, as needed for consistency

optional: red or green food coloring and sprinkles or crushed candycanes

1.  To make cookies, preheat oven to 350°F.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in a medium bowl.  Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth, but there will still be grains of sugar.  Transfer mixture to a large bowl and beat in egg.  Stir in flour mixture until just combined.  Don’t overmix.

2.  If dough is too soft to work with, let sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.  Gently roll about 1 rounded teaspoon each into balls (these will be minis).  Place 2 inches apart on prepared baking sheets.  Bake cookies until just puffed in the middle and edges are set but centers are still soft.  About 6-8 minutes.  If using 2 cookie sheets, rotate them half way through baking.  Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

3.  To make filling, beat all frosting ingredients together, adding peppermint extract to taste.  Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached.   Add food coloring if desired.  Place frosting in a zip-top bag and cut off a corner.  Pipe onto one side of cookie and place another on top.  Roll edges in sprinkles or crushed candycanes if desired.

Yield:  If using rounded teaspoon they will make 4-5 dozen cookies.

Source:  Our Best Bites

Christmas Candy Bark

First, the winner of the "Treat Yourself" Cookbook is "Sourkraut".  Email me your info and I will get it passed on.  Congrats!

4 days...yeah we are so excited over here!

I love all the different kinds of candy that show up this time of year.  I love the variety and I love that I get to make so many delicious things all in the name of "maybe we will take this to our neighbors" or "this is a gift for so and so".

Bark is so versatile and can be adjusted to whatever holiday it is, plus it is easy, which is always a good thing this time of year.  

My kids wanted to give a gift to their teachers so after looking through many recipes the kiddos decided on this.  Since the bark is easy it was perfect for the kids to help with.  We were able to get it made, packaged up, and ready for their teachers all in one afternoon.

After some cute red Christmas paper and some twine it was ready to go.  Hope you all are enjoying your Christmas preparations and here's to many more yummy things to make!

Christmas Candy Bark

(click here for printable version)


1 package semi-sweet chocolate chips
1 package white chocolate chips
2 cups Rice Krispies
candy canes
red and green M&Ms

1.  Put your candy in a ziploc bag and smash to pieces (the kids love this).  Melt chocolate chips in a double broiler until smooth.  Spread on parchment lined baking sheet till quite thin (because you are adding a lot of layers you want it as thin as possible).  Sprinkle Rice Krispies over top and put in refrigerator until set.

2.  Melt white chocolate in double broiler until smooth and creamy.  A double boiler is the way to go with white chocolate because it is a lot more temperamental.  Spread over chilled semi-sweet layer.  Sprinkle on M&Ms and candy canes.  Put back in fridge until it hardens and is completely chilled, about 45 minutes.

3.  Remove from fridge, break in pieces and enjoy!

Source:  Baked Bree

Peppermint Eggnog

Eggnog seems like a touchy subject.  Either you love it or hate it.

I have always been in the hate it category.  Nothing about it was a temptation and frankly when it was pulled out at the holidays I wanted to just puke.

My hubby on the other hand loves it.  This time of year rolls around and he is always wanting to have some in the house.

I came across this recipe from Martha Stewart and I thought maybe I need to retry eggnog and give it a chance.  Especially because Martha is amazing!

Well let me say ladies and gentlemen...this was AMAZING!  I am now firmly in the eggnog love it camp (at least if it's homemade) and plan to make this every year.  It was delightful with just a hint of peppermint and really no egg flavor (that's where the hate part came in).  It is so creamy and delicious that my eggnog hating children have even changed their minds.  So go ahead and make some and see if you change your mind.

Peppermint Eggnog

(click here for printable version)


6 large eggs
2 large egg yolks
1/2 cup sugar
2 Tbsp more sugar
1/4 tsp salt
1/2 tsp pure peppermint extract
1 Tbsp pure vanilla extract
4 cups whole milk
12 peppermint candy canes, broken into pieces
3 ounces white chocolate, coarsely chopped
1/2 cup heavy cream
Peppermint sticks, for garnish

1.  Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk slowly, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.

2.  Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.

3.  Pulse candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.

4.  Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.

5.  Remove custard from refrigerator; set aside. Put 1/2 c. cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve and enjoy!

Source: Martha Stewart

Hot Cocoa Dippers...and a Guest Post

See these beauties?

They are little pieces of amazingness.

And perfect on a cold winter night with a mug of hot chocolate.

I am guest posting at Mom's Crazy Cooking and that's where you can find how to make them.

Come see me!!

Chocolate Dipped Peppermint Cookies

I love the flavor of peppermint.

Not the overpowering kind like in mouthwash or toothpaste but just a hint.  Almost to the point that you have to concentrate on the flavor to figure out what you are tasting.

After Thanksgiving is over I immediately start trying to find new recipes for peppermint desserts (thank you pinterest!).  There is just something about them that says "Christmas" all over it.

I have tried several this month that were amazing and some that were not.  This was one of the amazing ones.  The peppermint is so slight that it's absolutely perfect.  The cookie is soft and delicious and the chocolate adds a whole other dimension.  Not to mention that I think my cookie skills are getting much better.  Yeah!

Chocolate Dipped Peppermint Cookies

(click here for printable version)

1 cup butter, softened to room temperature

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 1/2 tsp vanilla extract

2 drops pure peppermint extract (about 1/8 tsp)

2 3/4 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

1/2 cup Andes peppermint chips (or 1/2 cup crushed peppermint candies)

Chocolate, for melting

Additional peppermint chips or crushed candies for sprinkling on top

1. Preheat oven to 375°F.  In a mixing bowl, cream butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, and peppermint extract.

2. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed peppermint chips or candies.

3. Shape dough into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place the cookies 2 inches apart on ungreased baking sheets. Bake for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool.

4. If desired, dip the cooled cookies in melted chocolate and garnish with more peppermint chips or crushed candy canes.  Enjoy!

Source: My Baking Addiction

Brownie Peppermint Trifle

 I LOVE weekends.  

I love the slow pace, sleeping in, leisurely days that they bring.  

Especially in the winter.  It's cold outside so we hunker down in the house and enjoy doing nothing.

My weeks are filled with doing everything so it is so nice to do nothing sometimes.  

Which is quite misleading because if you are doing nothing then you are still doing something right?  So I guess technically I am not doing nothing.  I am reading the newspaper, I am sitting in front of the fire place enjoying the heat, I am playing games with my kids or taking a long shower.  But hey, it's different than the usual routine for the week so I love it!

And....speaking of doing nothing, I think I should get off the computer and start doing nothing again.  Enjoy this delicious trifle.  There is just a hint of peppermint which is a perfect combination with a delicious white chocolate mousse and some yummy brownies.

Brownie Peppermint Trifle

(click here for printable version)

1 box brownie mix (and ingredients to go with it)

16 oz Cool Whip 

1 bag Andes peppermint chips or 1 c. crushed peppermint candies

White Chocolate Mousse:

1 c. whole milk

1/3 c. sugar

2 Tbsp cornstarch

1 egg yolk

1 tsp vanilla

1/4 tsp peppermint extract, divided

1 Tbsp butter

3 oz. white chocolate, chopped

1/2 tsp gelatin

1 Tbsp cold water

1 c. whipping cream

2 Tbsp powdered sugar

1.  To make white chocolate mousse combine milk, cornstarch, sugar and egg yolk into a medium sauce pan.  Whisk together well.  Over medium heat, cook until it thickens and comes to a simmer.  Whisk constantly.  It will take about 10 minutes.

2.  Remove from heat and add in vanilla, 1/8 tsp peppermint, butter and white chocolate.  Mix until everything is melted.  Pour into a bowl and cover with plastic wrap and chill at least 2 hours.

3.  In a small cup or bowl combine the gelatin with the water.  Let it stand for about 10 minutes.  Then pop into the microwave for about 10 seconds to melt the gelatin.  Cool to room temperature.  Then combine cream, powdered sugar, and remaining 1/8 tsp peppermint extract.  Whip until thick.  Add in gelatin and mix until medium peaks are formed.  Fold the whipped cream into the white chocolate mixture in 3 parts.  Cover and chill for at least an hour.

4.  Make brownies according to package directions baking in a 9x13 pan.  Cool completely. Cut in 1"x1" squares.

5.  To put the trifle together, layer brownies, 1/3 of peppermint chips or candies, 1/3 of white chocolate mousse, and 1/3 of the cool whip, in that order.  Repeat layers two more times and top with crushed peppermint candies.  Refrigerate one hour before serving and enjoy!

Peppermint Bon Bon Cookies

I counted today (I know, I know...I do know how to count.  Amazing!).

Guess how many days till Christmas?

.

.

.

.

.

.

.

.

.

.

.

Okay did you guess right?  There are 30 days!!??!!

That is so crazy and you are probably out shopping for Christmas presents right now.  Speaking of shopping.  Are you a Black Friday shopper?

I'm not.  I really don't like it for several reasons. 

One--I hate getting up early.

Two--I really don't like to shop so why do I want to go fight with a whole bunch of people for things.  I would rather stay in my nice warm bed and spend $10 for the same thing as long as I don't have to fight with anyone or get up early for it.

Three--I try really hard to be done with Christmas by Thanksgiving so there is really no reason to be out shopping because I am usually done.  

I know I'm weird and hopefully you like me after this but I do LOVE the Christmas spirit and I am so excited that I can finally start posting Christmas recipes.  

So here's to Black Friday, Christmas in 30 days and some delicious peppermint cookies.  

(and I hope you had a wonderful Thanksgiving!)

Peppermint Bon Bon Cookies

(click here for printable version)

Cookie:

8 oz semi-sweet chocolate, chopped

1/2 cup butter

1 1/2 oz unsweetened chocolate, chopped

1/2 cup finely crushed peppermint candies

6 Tbsp. granulated sugar

3 large eggs

1 tsp. vanilla extract

1 tsp. peppermint extract

1 1/2 cups all-purpose flour

3/4 tsp. baking powder

1/4 tsp. salt

1/2 cup semi-sweet chocolate chips

Additional coarsely crushed peppermint candies, divided

Topping:

1/2 cup powdered sugar

2 1/2 tsp. milk

1/2 cup semi-sweet chocolate chips

1.  Preheat oven to 325°F. Line baking sheets with parchment paper or a silpat liner or spray with non-stick cooking spray.

2.  Combine first semi-sweet chocolate, butter, and unsweetened chocolate in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in crushed peppermint candies and sugar. Let cool 30 minutes.

3.  Add eggs to melted chocolate, 1 at a time, stirring well. Stir in vanilla and peppermint extracts.

4.  Combine flour, baking powder, and salt in a medium bowl; add to chocolate mixture, stirring until combined. Stir in chocolate chips. Cover and chill dough 2 hours or until firm.

5.  Shape dough into 1 1/2″ balls; place on baking sheets. Bake for 12-13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely chopped peppermints onto cookies; press candy lightly into cookies. Let cookies sit 5 minutes on baking sheets and then transfer to wire rack to cool completely.

5.  Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired, and sprinkle again with chopped peppermint. Let cookies stand until glaze and chocolate are firm.  Enjoy!

Source: Confessions of a Cookbook Queen

Merry Christmas!!

Merry Christmas from my family to yours!

Soft Gingerbread Cookies dipped in White Chocolate

Dear Santa,

I am hoping that if I leave a list I will get some of the things I want for Christmas--I felt kinda silly sending my letter in the mail!

Anyhoo, here it is (maybe you can tell my husband also. He thinks lists are silly and wants to surprise me--so sweet of him, but you know, there are reasons I leave lists.  Any one else have this same problem?).  Here are the things I want--and NEED (I promise!!):

Cookie paddles (maybe the 4th time is the charm)

Wire Whisks for my Bosch (my 3 year old thinks they are awesome toys so I only have one left and it makes whipping things a little difficult)

An ipad mounted into the wall in my kitchen so I can stop printing out recipes and then I can access all my recipes right in the comforts of my kitchen (is that too much to ask for?)

Now Santa I am totally counting on you and will be waiting for Christmas morning!

Okay onto the recipe, I am a complete sucker for gingerbread cookies, especially soft ones, and especially ones dipped in white chocolate.  What gets better than that?  Not much in my world.  These would make a perfect dessert for your Christmas party, very pretty and very yummy!

1 1/2 c. butter

2 c. brown sugar

2 eggs

1/2 c. molasses

4 1/2 c. flour

4 tsp. baking soda

2 tsp. cinnamon

2 tsp. ground ginger

1 tsp. ground cloves

1/2 tsp. salt

extra sugar for rolling

2 12 oz. bags white chocolate baking chips

1.  Preheat oven to 375 degrees.  In a large bowl cream butter and sugar.  Add the eggs and molasses and mix well.  In another bowl mix dry ingredients together then slowly mix dry ingredients into the wet ingredients.  Roll dough into 1-2 inch balls and roll into sugar.  Place on baking sheets lined with parchment paper and bake for 10-12 minutes. I like to under cook all of my cookies, so I baked mine for about 9 minutes--they were just perfect, very soft.

2.  Melt your white chocolate chips in a double broiler and dip half of the cookie into it.  Place onto wax paper and let dry.  Enjoy! 

Source: Sweet Treats

Sharing this with: Crafty Cierra, Blue Cricket Design, Red Ted Art, Paisley Passions.

Peppermint Fudge Cupcake Jars

Aren't these so pretty?

I have been seeing recipes cooked in jars for several months now--pies, cupcakes, cakes, etc.--and I have always wanted to try it.  When I came across these I knew this was a perfect way to try out the jars.  They were fun to put together and the peppermint, chocolate mixture is yummy!! 

These would be a hit for presents for neighbors.  They look so festive with the red and white and just perfect for Christmas!

Cupcakes

 2/3 c. all-purpose flour

2 1/2 T. unsweetened cocoa powder

3/4 t. baking powder 

1/4 t. salt

3 oz chocolate, chopped.  (or abt 1/2 C chips) Use bittersweet, dark, or semi-sweet.

1/2 C + 3 T. real butter, cut into pieces

3/4 C plus 2 T. sugar

3 large eggs, at room temperature

1 t. vanilla extract

8 8oz wide mouth mason jars (the short squatty kind) 

1.  Preheat oven to 350 degrees.  Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each interval, until melted and smooth.   Set mixture aside and let cool 10-15 minutes.  In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.  Using a wooden spoon (don't use an electric mixer) stir the sugar into the chocolate mixture until combined.  Stir in the eggs one at a time, beating with your spoon until combined after each addition, and then beat in the vanilla.  Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

2.  Place the mason jars on a cookie sheet.  Divide the mixture evenly among the 8 jars (no need for greasing the jars).  A large scoop makes the process very easy if you have one of those on hand.  The jars should be about half full or a little less.  Bake until a toothpick inserted into the center of the jar comes out with only a few moist crumbs attached 22-25 minutes.   Remove from oven and carefully (with a pot-holder!) transfer jars to a cooling rack.  Let jars cool till at least close to room temperature before topping with ganache.

Peppermint Ganache

4 oz semi-sweet chocolate (chocolate chips are fine)

1/2 C heavy cream

1/4 tsp peppermint extract

1.  Place chocolate chips in a bowl.  Heat cream in microwave until bubbles form around the outside.  Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap.  Let sit for 5 minutes, add peppermint extract and then whisk until smooth.  Let cool un-covered until thickened slightly, almost like a thin pudding.

2.  To assemble, pour 1 1/2-2 Tbs ganache over the top of each cupcake jar.  If desired, use a paring knife to first hollow out a well in the middle of the cake.  Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set.  If storing overnight, place lids and rings on jars and leave at room temperature.

Frosting

2 T. milk

1/4 c. butter, softened

3-4 c. powdered sugar

1/4 t. peppermint extract

1.  Mix all ingredients with electric mixer until smooth.  Pipe onto top of ganache (I used a star tip) and top with Hershey's peppermint kisses.  Enjoy!

Source: Our Best Bites

Sharing this with: Tidy Mom, Fingerprints on the Fridge, Katie's Cucina, Tatertots and Jello, Be Different Act Normal, Quit Eating Out, A Southern Fairytale, The Girl Creative, Sumo's Sweet Stuff, Skip To My Lou, Craft Edition, Beauty and Bedlam, We Love Iowa.

Peppermint Brownie Bites

We have a new favorite at our house.  This is an absolute keeper!!  

I was talking with a friend (thanks Jessica) one day and we were chatting about food (I know, no surprise there) and she mentioned this idea.  I thought why not, I will try it for a meeting tonight that I am need to bring dessert to.  WOW--that's about all I can say!  These are absolutely delectable especially because they are bite-sized and perfect for a little treat.  My kids went nuts over them and we have since made them 17 times (okay maybe not that many but it seems like it--meetings, a baby shower, FHE, party, teachers snack, etc.--see what I mean).  I also love these because they can be done so many different ways--white chocolate ganache, putting peppermint kisses or mint candies on top, adding peppermint flavoring to ganache, frost with a peppermint frosting and then topped with candy canes, etc.  Let your mind explore the possibilities, mine sure has.

1 Brownie mix (and ingredients to make them)

1/2 c. semi-sweet chocolate chips

1/2 c. whipping cream

Candy canes, crushed

1.  Preheat oven to 350 degrees.  Make your brownie mix according to directions.  Fill a greased mini-muffin pan 3/4 full with brownie batter (a small scoop is awesome for this) and bake for 13-15 minutes or until toothpick inserted in center comes out clean.  Let sit 5 minutes and remove from pan to cool completely on a cooling rack.

2.  When brownie bites are cool, Put chocolate chips in small bowl.  Place whipping cream in another small microwave safe bowl and heat for 1 minute.  Pour over chocolate chips, cover with plastic wrap, and let sit 5 minutes.  Then whisk until smooth.  Dip the top of each brownie bite into the ganache (chocolate whip cream mixture) and place back on cooling rack.  Sprinkle crushed candy canes on each one and eat.  Enjoy!

Sharing this with: Ain't She Crazy, Paisley Passions, Katie's Cucina, Frou Frou Decor, Fingerprints on the Fridge.

Chocolate Cookies with Christmas Kisses

I shared this recipe with Crafty Cierra last week so in case you missed it, here it is!

 I was walking through Target a month ago--sad how all the Christmas stuff was already out-- and I saw these amazing flavors of Hershey Kisses.  I thought I have to have those!!!  So I found my favorite chocolate cookie recipe and went to work.  They turned out fantastic and were a hit with adults and children a like.  So bake some up and share with everyone--after all they make 4 dozen.

1-1/4 c. butter, softened

2 c. sugar

2 eggs

2 t. vanilla

2 c. all-purpose flour

3/4 cup baking cocoa

1 t. baking soda

1/2 t. salt

2 c. semisweet chocolate chips

Peppermint Hershey Kisses

Mint Truffle Hershey Kisses

1.  Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until light and fluffy, 1-2 minutes. Add eggs, one at a time, beating well after each addition, then add vanilla.  Combine dry ingredients; gradually add to creamed mixture. Stir in chips. Drop by teaspoonfuls onto lightly greased baking sheets.

2.  Bake for 9-11 minutes. Do not overbake. Cool for 1 minute before removing to wire racks.   As soon as you have removed them to wire racks to cool, put unwrapped hershey kisses in the center of each cookie.  Eat, share and love!

Sharing this with: Blue Cricket Design, Somewhat Simple, Not So Homemade, Paisley Passions, Ain't She Crazy., Be Different Act Normal, Quit Eating Out.

Snowman and Reindeer Pops

My kids love Oreos so I am always trying to find ways to make them cute and fun for my kiddos.  Last Christmas we made  Oreo Pops and then these mummies at Halloween so I thought for Christmas we would try these.  They were a total success!!  My kids thought they were awesome and could hardly wait for them to set so they could eat them (and so I could take a picture :).  Hope you enjoy and these would be super fun to give to neighbors, friends, or teachers.

Reindeer:

Double Stuffed Oreos

Sucker sticks

Brown Dipping Chocolate (I use Wiltons)

Pretzels, broken in pieces

M&Ms, red

White chocolate chips, with the pointy end cut off

Black edible pen

1.  Carefully open up your Oreos and place on wax paper.  Melt your chocolate in a microwave safe bowl until smooth, a few seconds at a time.  Press a sucker stick in the creme of the Oreo and spread a small amount of chocolate on creme, over the stick, and place the top back on.  Let sit until set--about 20 minutes.  If you would like a demonstration check out the Mummy Oreo post for pictures and more detailed instructions.

2.  Using the same chocolate you have melted (adding more if necessary) dip Oreos, covering completely.  Set back on wax paper.  Immediately add pretzel pieces for antlers, m&m for nose, and white chocolate for eyes.  Let set.  When dry, using your black edible pen, color tops of white chocolate chips to look like eyeballs.  Tie with a cute ribbon and eat (or a giveaway!)

Snowman:

Double Stuffed Oreos

Sucker Sticks

White Dipping Chocolate (I use Wiltons)

Royal frosting, black and orange

1.  Repeat the same process as above for putting the sucker stick in the Oreos.  When they have set, dip the Oreo completely in the white chocolate, shaking off excess and place on wax paper.  Let set--about 20 minutes.  Using a toothpick, dip it into the frosting and make eyes, nose, and mouth.  Tip:  this is a great tutorial on royal frosting.  Let set, tie with a cute ribbon and eat!

Sharing this with: A Southern Fairy Tale, The Girl Creative, Sumo's Sweet Stuff, Skip To My Lou, Craft Edition, Beauty and Bedlam, A Beautiful Mess, Crafty Cierra, Sugar Bananas, Frou Frou Decor, Fingerprints on the Fridge, Red Ted Art.

Oreo Suckers

Do you need a fast, easy treat?  I found this idea here and she got it here.  So cute, so yummy and can be made lots of different ways.  I did crushed peppermints for the Christmas season.

Oreo Cookies (feel free to try the many different kinds)

White Chocolate (the better the chocolate, the easier it will be to work with)

Sucker Sticks

Sucker Bags

Ribbon or Twist Ties

Decoration (peppermint candies, sprinkles, melted chocolate, etc.)

* Melt chocolate in 30 second increments in glass bowl in microwave until chocolate is smooth.

* Gently twist oreos apart.  Dip about 1 inch of the sucker stick in chocolate and gently press into frosting center.  Replace top of oreo pressing gently and let dry for a few minutes.

* Dip both sides of oreo into chocolate, covering completely and lay gently on wax paper.

* Add your decoration and let dry completely. 

* When dry, place in  sucker bags, tie shut and enjoy.

Barkies

This is one treat we have to make every year for Christmas.  It is my husband's favorite (it's probably all the peanut butter).  We can not make it through Christmas without making at least one batch of these.  It usually ends up being 3 batches--like this year--because it is one of our staples in our goody basket to friends and neighbors.  

This is also something I had as a child every year.  My mom just found the original recipe she cut out of the newspaper about 25 years ago.  Can you believe it? Try it and let me know what you think.  Maybe your neighbors will love it as much as my neighbors!

1 c. sugar

1 c. karo syrup

2 c. crunchy peanut butter

6 c. Rice Krispies

7 cubes almond bark

* In a medium saucepan, over medium heat, mix sugar and karo syrup.  Stirring constantly, bring to a boil.  Remove from heat and stir in peanut butter until smooth.  Put rice krispies in large bowl and pour peanut butter mixture over it.  Stir to coat well.  Using small scoop (or roll into 1 inch balls, be careful it will be hot) place on wax paper.  Let cool.

* In medium bowl, melt almond bark.  Stir until smooth.  After balls are cool, dip bottom into almond bark and set back down on wax paper.  Let cool.  Store in tightly covered container. Enjoy!