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. 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. For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. To serve, remove from the freezer and let sit at room temperature for 5 minutes.
Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month. Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved. 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.
Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Optional chocolate topping: Put the chocolate in a medium heatproof bowl. For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. For chocolate decor: Drizzle melted chocolate over Florentines as desired.
Chocolate Shortbread with White Chocolate Sauce Recipe : Alexandra Guarnaschelli. 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. Chocolate-Raspberry Tassies Recipe.