December 14, 2013 by Emily
The Christmas season always makes me flashback to my junior year of college when I was working at a store… that rhymes with Silliams-wanoma (I’m a master of concealing names right?!) I loved being surrounded by kitchen gadgests I couldn’t really afford, and the candles that smelled like pine tree.. and the room in the back full of samples! Being a clean freak that I am I actually volunteered to work in the kitchen that was in the store room, cleaning all the dishes and machines we used for demonstrations… but I also got to prep all the samples.
Including the peppermint chocolate bark. Good gravy, I wasn’t even a chocolate fan and I HATED peppermint…but it was SO.DAMN.GOOD.
I wanted to recreate the peppermint bark at home so I could bring it in as a gift for my coworkers, the recipe is super simple (and quick!) I was able to find everything I needed in the baking aisle and whipped this up in just a few minutes.
What You’ll Need:
1 pound of dark or semi-sweet chocolate chips
1 10 ounce bag of white chocolate chips
1/4 teaspoon peppermint candy flavoring OR 1 teaspoons peppermint extract
15-20 crushed peppermint candies (I used the little round starlight mints, if your using candy cane 5-6 should work)
Line a cookie sheet with parchment paper
Melt 3/4 of the dark chocolate in a double boiler over low heat, when the chocolate is melted remove from the heat and stir in the remaining dark chocolate until its melted (this will help the chocolate keep its temper) stir in the peppermint extract and spread evenly on the lined cookie sheet.
Allow the chocolate to set for at least 1 hour.
Repeat the melting process with the white chocolate chips then spread evenly over the dark chocolate layer, immediately top with the crushed peppermint candies, pressing gently to make sure they stick.
Allow the chocolate bark to set at room temperature for about 1 hour before breaking into jagged chunks, and then try not to eat them all.
Category Recipes, Uncategorized | Tags: candt recipe, candy, chocolate, chocolate candy, christmas candy, christmas food, holiday candy, holiday food, peppermint bark, peppermint chocolate, recipe
December 9, 2013 by Emily
This weekend my older sister came to visit and help me decorate my christmas tree. Our day consisted of the pandora christmas stations, watching The Nightmare Before Christmas and drinking a little — ok a lot– of wine. But we also needed nibbles! So before the decorating extravaganza started we made some roll out cookies , and since the season demands it… they were gingerbread!
This recipe is a good balance between a firm roll out cookie and a chewy gingerbread cookie… just the way I like ‘em!
What you’ll need to make about 3 dozen 4 inch cookies:
5 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
5 teaspoons ground ginger
5 teaspoons pumpkin pie spice
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
2 medium eggs
12 oz molasses
Whisk together the flour, baking soda, salt and spices together in a large bowl. set aside.
In the bowl of a stand mixer cream the butter and sugar together at medium speed with the paddle attachment until fluffy. Add the eggs and molasses, mixing until combined.
Lower your mixers speed and add the flour and spice mixture mixing until combined. Make sure to stop and scrape the bowl down every so often to ensure everything is getting mixed nicely.
Divide dough in 2, flatten into disks, wrap and chill for at least 2 hours.
When you’re ready for cookies, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
Roll your dough on a heavily floured surface to 1/4 inch thickness. Cut out your cookies and place onto the baking sheet, leaving 1/2 inch between each cookie. Bake 12-14 minutes until firm, remove from the pan and cool on a rack.
I used royal icing to add some decoration and expression to my gingerbread men, but if you don’t have the patience for that, don’t worry! They’re super yummy sans icing too!
Category Baking, Recipes, Uncategorized | Tags: baking, christmas, christmas cookies, cookies, gingerbread, gingerbread cookies, gingerbread men, recipe, roll out cookies
October 31, 2013 by Jenn
My favorite holiday is finally here!!!! I’ve made some delicious spooky snacks fro friends who are coming over tonight.
First off is the cheese. This is an idea I got from Martha. Just add a few spiders to blue cheese and boom. Moldy cheese.
A while back I found a pan with bone shapes inside at target. I simply used my best sugar cookie recipe in the pan and then sprinkled them with powdered sugar.
I’ve seen folks do mummy cupcakes before but I decided to do mummy cookies. I purchased the eyeballs in the cake decorating department at Michael’s. I made pumpkin cookies and used a flat icing tip to make the mummy bandages.
These pretzels are a staple of any party because they’re easy to make an accessible for your guests. I bought the black candy melts, dipped the pretzels in the chocolate, and then sprinkled them with Halloween sprinkles.
I usually like to have a special cocktail for parties but this year I decided to do a mimosa bar. I poured 3 bottles of champagne into my dispenser with a few drops of green food coloring and plastic eyeballs (for the spooky). On my table I had blood orange juice, cranberry juice, and pink lemonade so folks could make their own drinks.
Lots of spoooooky.
Here is Emily as Axl and me as Slash.
ps. ITCHIEST. WIG. EVER.
Category DIY, Life, Recipes | Tags: bone cookies, food, Halloween, ideas, moldy cheese, mummy cookies, party, recipe, snacks, spooky, spooky mimosa
October 16, 2013 by Jenn
I don’t really think I need to explain too much here, am I right? Chocolate and peanut butter are my favorite combination of all time. These cookies are the absolute BEST and they’re just in time for the holidays.
- 1 C butter, soft but not melted
- 1 C white sugar
- 1/2 C brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 C flour
- 2/3 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cups Reece’s peanut butter chips
- Preheat your oven to 350 degrees.
- In a mixer or a large bowl, combine butter, sugars, eggs, and vanilla and beat together until light and fluffy.
- In a separate bowl, combine the flour, cocoa, salt, and baking soda. Add the flour mixture to the butter mixture and stir until well combined. Gently stir in the peanut butter chips.
- Place the batter in the freezer for about 15-20 minutes before baking. This will help the cookies to rise instead of coming out flat.
- Lightly grease your cookie sheet and drop the batter in rounded spoonfuls. Bake for 10 to 12 minutes. I prefer my cookies to be softer so I took mine out after about 11 minutes. If you like crunchy cookies, leave them in a bit longer.
I’m a big fan of recipes that are basic and can be changed a little here and there. This is a really simple and easy recipe that you can modify any way you see fit. I’m thinking that next time I might add pretzel pieces or maybe cherries for Christmas time. What are your favorite holiday cookies??
Category Baking, Recipes | Tags: baking, chips, chocolate, cookies, holiday, peanut butter, recipe