peppermint bark popcorn

If you liked my peppermint bark  you will love it on popcorn.  This is a fun treat to fill goody bags for a class party or small neighbor gifts.  A little goes a long way,  It is so addictive and yummy and easy to make.

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tea. peppermint extract, or a few drops of peppermint oil

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Place popcorn in a very large mixing bowl.

   Unwrap all the candy canes and just like for the bark I place them in a zip lock bag and hit it with my rolling pin or let me kids do it.  it is fun!

  Then in the microwave in one minute increments  melt your chocolate stirring often. It is safer to melt in a bowl over  boiling water make sure not to let the water touch your bowl.  I am sometimes too lazy.

  After chocolate is smooth. Pour in peppermint.   In large bowl pour crushed candy over popcorn then pour melted chocolate over as well and mix carefully.

 Then lay popcorn out on cookie sheet to let dry. Once dry break into seconds and put into bags and enjoy.   

 Note:  In the past I have drizzled dark chocolate over the top too.  It is really pretty I just forgot this year til too late.

   Recipe from Our Best Bites

peppermint bark

   One of my favorite treats around the holidays is peppermint bark. I remember being in William and Sonoma many years ago seeing it there Peppermint bark. I was intrigued and luckily they had taste samplings.  I fell in love.  Can you tell I really like mint and chocolate together.....?    for one pound of it, they were charging almost $30 including tax.  Seeing I am too cheap to shell that kind of money out, I knew I could re create this. And so can you!!!

 

Peppermint Bark

*12 oz chocolate chips  (semi sweet)
*1 pound white chocolate chips ( good quality.. see tips)
1/2 t peppermint extract (if using oil use less just a few drops)
1/2 cup peppermint candy, crushed ( pup it in zip lock bag and  whack with rolling pin or give t o my kids to help.

 Directions
Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges.  Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.
Tips  for Perfect Bark:
1. Don't make the layers too thin as this can cause the layers to separate.
2. Take the bottom layer out of the frig a few minutes prior to spreading the top layer. Sometimes if the bottom is too cold, the top will set but may not bond completely with the bottom. 
3. If there's condensation on the bottom when you remove it from the frig, sometimes this prevents the top from sticking to it, as well.
4. *I use white chocolate chips that contain cocoa butter (guittard is a great brand), which are good quality chips. Read the label as the kind of white chocolate you use may affect the bonding.  I also use a good quality semisweet chocolate chips - again, read labels - the label should say they are real chocolate, not "chocolate flavored".  I have used the white and chocolate  flavored "barks"  that are sold in blocks, the taste is so much better with real chocolate and when using multiple layers a good quality is the best.
5. Let the bark sit out a few minutes before you try to cut or break it apart.
   recipe adapted from Ritas Kitchen

brownie covered oreos

Updated: I have also made them again and I followed Missys advise and put more batter under the oreo before baking. They were wonderful we ate them all before I thought I should document they came out I only had one left.

Just to prove to you that not everything I make looks picture perfect here is one of my recent flops.  I attempted making  Brownie Covered Oreo's I saw over on Picky Palate. Jenny is a genius at creating concoctions, This looked wonderful!,  this one however did not work for me.  Totally my faulty not hers,  I could not get my brownie oreos out of the pan successfully. Maybe I had too little batter my Oreo's wouldn't stay together,  I drowned my pan with spray,  so they couldn't stick, but still did. I also did the knife trick.  I was as reading her comments and I guess many people had the same problem and it all has to do with the size of your muffin tin.  it is regular size, but  guess they all vary slightly.. Not mini tins*

  So here I hope you feel better we all have kitchen mishaps and not everything turned out perfect.  Just keep cooking!

ps they still tasted good. I was going to throw out the not so pretty ones and Rina my exchange student said her friends would eat them.She took them with her today and at lunch she opened the container and everyone swarmed her and gobbled up  20 of them before she even got one herself.  They fully approved and thought they were perfect!
  If you would like to try them I am sure you could have better luck than I did and like I said they tasted great! here is the recipe

Brownie Covered Oreos

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the mint ones (jenny used the red holiday)
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1.  Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).  As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2.  Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!  Enjoy
Makes entire package of Oreos
* TIP*   a cute friend of mine  Missy made  these last night for my cookie exchange party.  She figured out the problem was I did not have enough batter under the oreo.  she put a small spoon of batter down then dipped oreos and they came out like a dream.  Thanks Missy.  Yours were pretty and yummy!

Mint Chocolate Chip Cake Mix Cookies

   So I am totally suffering from  sugar induced zombie mode.  That is where I should be in a coma from all the sugar, but I just can't possibly be because I have way to much to do.  So instead I am feeling nauseous, tired and grouchy.  In fact my little 3 year old told me today, "Mommy if you keep getting so mad at me when I am naughty Santa won't bring you any presents this year!!!!"....  he is right... too bad he can't keep his own advice. My answer was well if you were not naughty I wouldn't get so mad.  Moral of the story I am grouchy because all I have done is baked and ate cookies for 2 weeks straight. I have probably made 20 dozen cookies,  but tomorrow I am on my last 5 dozen and then no more... at least for a week.
  That is a lot of cookies... so what have I been baking?  Here is one of my new favorites.  It is from Real Mom Kitchen  she is a pioneer of cooking blogs. I love hers.  I saw this recipe last week on the cookie exchange that I was part of on The girl who ate everything.  This recipe was posted on the day that I remembered I signed up to bring 3 dozen cookies to my church's live nativity that night (which was amazing)  I think they should do it every night until Christmas.  Anyways these cookies looked simple and delicious. A great combination.
   It is based in one of those box cake mix cookie recipes.  I used the Nestles mint and dark chocolate chip mix.   I LOVED them.  I whipped up these cookies so fast, then made another batch and froze them for part of my neighbor gifts.
 You could use Andes mints or those Hershey candy cane kisses cut up.  those are great, or anything you like as long as it is mint.  Mint and dark chocolate go hand in hand so nicely!

Mint Chocolate Chip Cake Mix Cookies

• 1 box Betty Crocker Dark Chocolate cake mix
• 2 Tbsp brown sugar
• 2 eggs
• 1/3 cup oil
• 2 Tbsp water
• 1 (10 oz) bag Nestle Dark Chocolate and Mint Morsels

1. In a bowl of a stand mixer, mix the cake mix, eggs, oil, and water together until a soft dough forms.
2. Fold in the dark chocolate and mint morsels.
3. Drop by the spoonful onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes until set in the middle. Make around 2 dozen cookies.

Peppermint- Chocolate Sandwich Cookies

Today I am being a guest blogger over at The Girl Who Ate Everything. Christy has a great blog, right now she is hosting the 12 days of Christmas cookies.  I am grateful to be a part of it. Click on over there and get some great holiday baking ideas and leave us both some cOmMeNt LoVe!!


    I have to admit I have a thing for peppermint.  I look forward to this time of the year for an excuse to have it in everything: my ice cream, cookies,  peppermint bark, popcorn, hot chocolate, anything I can think of.  When I saw these cookies it was like the angels in my head started singing (am I the only one who hears this?)  The buttery taste of sugar cookies, chocolate peppermint ganache and crushed candy canes... yum.  The best part is eating two cookies at once.  Believe me you do not feel as guilty eating a cookie sandwich, it's not the same as eating two cookies separately:)

   I saw Giada De Laurentiis make this recipe and she used pre made Pillsbury sugar cookie dough.  I was shocked, but thought I would give it a try.  You add a 1/4 cup flour, knead it in, roll it out and cut the cookies.  So it is semi-homemade.  I was a little put off by the store bought dough, but I was pleasantly surprised. I cooked some cookies regular and some with the kneaded in flour and it really did make a difference.  If you use the pre made dough do not beat yourself up.  There are so many things pulling us in different directions during the Holidays it is okay to have a little help.  But if you have time and want to make them extra special make them all from scratch. I love this recipe from our best bites for sugar cookies. 

Printer friendly recipe
Peppermint- chocolate sandwich cookies
Ingredients

    * 1 (16.5 ounce) tube refrigerated sugar cookie dough
    * 1/4 cup all-purpose flour plus extra for dusting
    * 2 cups semisweet chocolate chips, divided
    * 1/4 cup heavy cream
    * 1 teaspoon pure peppermint extract
    * 1 teaspoon vegetable oil
    * Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles;            * Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Triple chocolate cake balls

     These are seriously some of my favorite things to serve at parties, everyone grabs one because they are chocolate and look good, but then they take a bite and immediately are walking up asking how do you make this. That is a sure sign these are winners.
  Please learn from my experience and do not leave yourself alone in your house with a batch of these bite sized wonders. Before you know it they are gone,  then you might have to lie to your husband and say you brought a large, very large plate to the neighbors... and I don't wont you  lying to your husband now...:)

I first saw them almost two years ago from  Pioneer woman  when she was shown from bakerella. there are so many different things you can do with them, cake pops, cupcake bites, and cake balls.  I did the classic cake ball. 

 Ingredients
 Triple chocolate cake balls
1 box chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 can chocolate frosting (16 oz.)
1 package chocolate bark (regular or white chocolate) or melting chocolate, I prefer wafers
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can  frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)  Just keep mixing it will all combine.
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave in 30 second increments on half power til smooth add a small amount of shortening of Veg. oil if needed. to thin out.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

  A fun thing about this recipe is it is so versatile any flavor frosting or cake mix combined would be so fun. I love cream cheese frosting with red velvet cake mix.  Or carrot cake with cream cheese frosting!!!!
  You have my permission to go nuts!  Experiment with lots of different options.  Let me know what your favorite is.
Make these at your next party and you will be the star I promise!!!

Apples dipped in Heaven....

I am featured today over at HowDoesShe.com  . Go over and check it out.  It is a great site with so many wonderful articles, tutorials and advise.   I have loved this blog before and so excited to be on it now.   Missy did a great job with the pictures, thanks for having me.
  Leave them some comment love and tell them what you think!!!

If you missed my dipped apples last week make sure  to click over there and try them soon.  You will not regret it, I promise.
 Picture by Missy smith at HowDoesShe.com

Gourmet white chocolate cinnamon caramel apples

Years ago while visiting my cousin in Seattle she served us these apples from rocky mountain chocolate factory I could not get enough, but at $8 each and 3 times as much from stores like Williams and Sonoma and Harry and David that was too spendy for me.  So what is a creative and frugal girl to do… make them myself!!  I knew I could make them for much cheaper and be just as good, if not better because they were made with love . I experimented and figured out it was easy to do, It does take some time, but if you don’t have it there are short cuts to take.   Now they are a staple in our home very fall. 
This week for family night we made these to share with new neighbors who just moved in to welcome them and wish them a happy fall.. This is a classic fall treat that everyone enjoys! I hope you do too

Printer friendly recipe
Ingredients
12 large, tart apples (You can use red apples too but I like the contrast of the Granny smith with the sweets caramel and chocolate)
 Homemade caramel - or 2 bags Kraft caramels if you are short on time
2 bags white chocolate chips  1 T oil for thinning and it helps the chocolate set faster. ( I like a nicer brand like guittard, or white chocolate melting chocolate from a candy or baking supply store. Our Win-Co actually sells it is in bulk it is called white chocolate melty. it works great. I use about 1 and a half pounds.
1/2 cup sugar mixed cinnamon to taste usually about 1-2 teaspoons
 Popsicle/ craft sticks
 Cellophane bags for wrapping
Ribbon for tying and decorating
Any cute tags to attach

Caramel Recipe great for 2 dozen apples or dip some and save some yummy caramel for later
4 cups of sugar
1 can of evaporated milk
1 can of sweetened condensed milk
1 cup of unsalted butter
1 tsp. of Vanilla
2 cups of light corn syrup
Instructions: Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on the medium heat bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, do not raise your temperature. The caramel will turn to a caramel color. Cook to a firm ball stage (Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.) or 240-245 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.
Tip1: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.
 Tip2:  once sugar has dissolved to syrup do not re introduce new sugar it will crystallize, keep the sides of your pan and utensils clean.

1. Wash and dry apples. Keep apples cold it works much better. I do an ice bath before then dry them off before dipping or just store in cold fridge beforehand
2. In a medium to large saucepan make caramel. , or melt caramel according to package directions l
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it. Let it drip drip drip then take a knife to scrap off the bottom so you do not have a a large foot of caramel when dried.
4. Place on parchment or wax paper that has been sprayed with cooking spray heavily or a great non stick cookie sheet sprayed with oil or smear butter.
5. Cool in the fridge until caramel is set up. 2-3 hours is best.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening oil veg, oil if the mixture is too thick.
7. Coat the apple with the chocolate. Again drip drip drip and then scrap excess off.
8. Sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. wrap up pretty and give them to unsuspecting neighbors, they will love you forever!
11. Save some for yourself and enjoy.  You deserve it, you are fabulous, yes you are!!
Happy Fall! 

Cute gift too, this is what we left on doorsteps!