Bake it: Peppermint Bark

I love this time of the year! I feel like a busy kitchen elf, baking cookies, making sweet breads and my famous peppermint bark. Homemade treats never last long so I always suggest doubling sweet treat recipes! My sister is making something similar this week - but she is substituting the peppermints for lemon drops and coffee candy.

*peppermint bark tutorial*

Shop List:

12 oz. quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
12 oz. bittersweet or semisweet chocolate, chopped
1/2 cup whipping cream
1 Teaspoon peppermint extract

Kitchen Tools:

Measuring cup
Rubber spatula
Sharp knife
Aluminum foil
Cookie sheet

Bowl

Sauce pan

Packaging:

Glass jar
Ribbon,

Tag

Ornament

Note: This recipe makes around 1-1/2 pounds.

Line the cookie sheet with a 12" length of foil.

Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water - (homemade double boiler) - do not allow bottom of bowl to touch water) until chocolate is melted and smooth. The chocolate will feel warm to touch. Remove from over water.

Pour the chocolate onto the foil. Using the rubber spatula spread an even layer of chocolate over the foil. Sprinkle half of the crushed peppermints over the chocolate. Chill in the refrigerator until set, about 20 minutes.

Remove the chocolate and peppermint from the refrigerator. Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. Remove from over water. Pour all of the white chocolate over the chilled chocolate and peppermints. Using the rubber spatula spread the white chocolate in even layer. Top with the remaining crushed peppermints. Refrigerate until very cold and firm, about 25 minutes.

Once hardened, use your hands to break the bark into chunks. Allow bark to stand 15 minutes at room temperature before serving. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)

For gift giving, package the peppermint bark in clean glass jars. Glue stick wrapping paper scraps to the metal lid. Attach a bow, ornament and a tag.

Homemade Hard Candies

Classic Hard Candy

The ingredients are simple, the steps are so easy and the flavors are divine. You can create a traditional lemon, English toffee or peppermint candy or try something a little more modern like root beer, pina colada or cappuccino candy.

Candy making shops and online suppliers have many different molds and flavorings. You can create lollipops or mini heart shapes, you can add exotic colors and delicious flavors the sky is the limit when it comes to making hard candy.

This classic recipe, with delicate lasting flavor and just enough sugar, always tames my sweet tooth. If you make a batch for yourself or as a gift, I guarantee it won’t be long before you are boiling up a second batch. One note about making candy, it best done on low humidity days. A rainy day can ruin a batch of candy.

Classic Hard Candy
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon raspberry food grade flavoring
6 drops red food coloring
powdered sugar
candy thermometer
cookie sheet with a lip, greased with vegetable oil

In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Add your candy thermometer to the pan (avoid touching the bottom of the pan) Bring mixture to a boil without stirring. When syrup temperature reaches 260o F, add 6 drops of food coloring. Do not stir.

When the temperature reaches 300o F, promptly remove from the heat. After boiling action ceases, add flavoring and stir. Pour onto the cookie sheet. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight containers.

Make it: Mini Cocoa Gifts

Cozy Up With Cocoa

Treats your friends and family to a cozy cup of cocoa this holiday season. This easy to make mini gift is perfect for neighbors, co-workers, teachers and fund raisers. They are perfect way to say “Have a Happy Holiday” or give sweet treat. The cocoa bags are simple to make, easy to customize and delicious.

The cocoa can be made in a large batch and scooped into mini zip top bags. Look for mini zip tops bags in the jewelry section of any craft store or at a cake decorating shop.

The baggies of cocoa can be packaged in many different ways. I like to transfer an image or logo onto muslin parts baggies (look for them online) and fill them with the cocoa. You could also stuff the baggies into mini Chinese take out boxes (available at craft and paper stores), clear plastic clam shell ornaments or holiday themed coffee mugs.

If you want to package the cocoa “quick and easy” style, just add a paper tag and bow or simply wrap a piece of holiday cello or tissue paper around the baggie and tie with a decorative bow and gift tag.

You friends will thank you as they cozy up, with their cup of cocoa.

Supplies and Ingredients:

Large tub or bowl
1 lb. cocoa (4 c.)
2 lbs. granulated sugar (4 c.)
6 lbs. dry milk (15 c.)
1 tsp. salt
small plastic zip-top bag
muslin parts bags
iron-on transfer paper
inkjet printer
iron
small printed cocoa instructions note

Steps:

1. Sift cocoa, if necessary. Mix with sugar, dry milk and salt.

2. Transfer one coffee scoop (2 tablespoons) of the mixture into a small plastic bag and seal with a tie.

3. Design and print an image to transfer to a computer and inkjet printer. Reverse any text, if necessary, as indicated on the transfer paper instructions. Trim the edges of the transfer, if needed. Following transfer paper instructions, iron the design on the front of the parts bag.

4. Fill the parts bag with the bag of cocoa and attach an instructions tag. The tag should read: Add the cocoa mixture (in this bag) to one cup of hot water, stir and enjoy. Tie the strings into a bow.

5. This makes approximately 20 cups of cocoa mix. The mix could also be funneled into mason jars and given as larger gifts. To decorate add a tag and tie a scoop around the neck of the jar with a bow.