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! *peppermint bark tutorial* Shop List: 12 oz. quality white chocolate, finely chopped30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)12 oz. bittersweet or semisweet chocolate, chopped1/2 cup whipping cream1 Teaspoon peppermint extract Kitchen Tools: Measuring cupRubber spatulaSharp knifeAluminum foilCookie sheet Bowl Sauce pan Packaging: Glass jarRibbon, 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. Pour the chocolate onto the foil. Peanut Butter and Chocolate Biscotti Recipe : Food Network Kitchens. Directions Position racks evenly in the oven and preheat to 350 degrees F.
Line 3 baking sheets with parchment paper. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly. Whisk the flour, baking powder, and salt together in a large bowl. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Divide the dough evenly into thirds, and put each portion in the center of a baking sheet.
Lower the oven temperature to 325 degrees F. Store cookies in a tightly sealed container for up to 3 days. Peanut Butter Nanaimo Bar (Canada) Recipe : Food Network Kitchens. Directions Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Florentines (Italy) Recipe : Food Network Kitchens. Directions Chocolate Topping, optional: Position a rack in the center of the oven and preheat to 350 degrees F.
Chocolate Shortbread with White Chocolate Sauce Recipe : Alexandra Guarnaschelli. Directions Sauce: Preheat the oven to 350 degrees F.
Coconut-Cranberry Macaroon Recipe : Food Network Kitchens. The Best Rolled Sugar Cookies Recipe. Peppermint bark recipe at kraftcanada. Butter Mint Cookies Recipe. Peanut Butter Bites Recipe. Brown Sugar Shortbreads Recipe. Chocolaty Caramel Thumbprints Recipe. Buttery Oatmeal Crisps Recipe. Mint Crinkles Recipe. Cranberry Pistachio Biscotti Recipe. Salty-Sweet Butterscotch Cookies Recipe. Salty-Sweet Butterscotch Cookies Ingredients cup coarsely chopped salted dry roasted cashews cup butterscotch-flavor pieces Directions Preheat oven to 375 degrees F.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. From the Test Kitchen Layer cookies between waxed paper in an airtight container; cover. Chocolate-Raspberry Tassies Recipe.