Peppermint Bark Popcorn

So, I went to a Christmas party and had to bring a holiday treat.  This was very good.  I not only took it to the party but also to a family for dinner and I made some for my family.

I used peppermint extract.  And I think bout 3/4 c popcorn unpopped is a good amount.

Oh! And I took a photo, be impressed.

Ingredients
20 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips

*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.

** If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark.  If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn.  Once distributed it will be just fine. 

Instructions
Place popcorn in a very large mixing bowl.

Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.

Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.

Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Source: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Glazed Chocolate Chip Scones

I cannot take credit for these. Sam made them the other morning while I was sleeping. Awesome. Weirdly enough, I'm not a huge fan of super chocolate chippy things in the morning but they were good then and they were good later. And everyone at the ward party we went to loved them (yes we took our leftover breakfast as a dish to a ward party).

I might recommend cutting back on the chocolate chips a little. It was an insane amount of chocolate chips. Otherwise these were great and fun. 

She also has a picture on her website about cutting the dough if you are confused by the directions.

http://www.melskitchencafe.com/2012/10/glazed-chocolate-chip-scones-and-halloween-recap.html

INGREDIENTS

Scones:
• 2 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup (8 tablespoons) cold butter, cut in 8 pieces
• 2 cups mini chocolate chips or finely chopped semisweet or bittersweet chocolate
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup to 2/3 cup fat free half-and-half or milk
Glaze:
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 5-7 tablespoons milk

DIRECTIONS

1. Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter with your fingers or a pastry blender (or two butter knives) just until the mixture is unevenly crumbly. Stir in the chocolate chips or finely chopped chocolate.
2. In a separate mixing bowl or liquid measuring cup, whisk together the eggs, vanilla and 1/2 cup half-and-half or milk.
3. Add the liquid to the dry ingredients and stir with a wooden spoon until the mixture is moistened and holds together. Don't overmix! The key to tender scones is not overmixing the dough. It shouldn't look as cohesive as cookie dough - you are going more for the pie crust look but if it seems overly dry, stir in additional milk or half-and-half until the dough comes together.
4. Scrape the dough onto a well-floured work surface. Pat it into a long, thin rectangle, about 17-inches by 3-inches and about 1-inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a large spatula to lift edges of the dough and sprinkle more flour underneath.
5. Cut the rectangle into alternating triangles (see picture below). You should be able to get about 12 or 13 scones. Carefully transfer the scones (using a spatula, if needed) to a parchment-lined or well-greased baking sheet. I fit all of them on one large, rimmed baking sheet (about 18-inch by 12-inch).
6. Bake the scones for 12-15 minutes, or until they're golden brown. Remove the pan from the oven and allow the scones to cool right on the pan. Make the glaze by stirring together the sugar and vanilla. Whisk in the milk gradually until the glaze is pourable.
7. Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These keep well-covered for 2-3 days (and reheat beautifully in the microwave for a short 15-20 seconds).

Almond Joy Brownies

I don't know why these aren't up here. They are so good. Like out of this world good. Make them now. Except Danielle, who doesn't like coconut. I tend to leave out the almonds because they cost alot of money.

http://www.favfamilyrecipes.com/2013/05/almond-joy-brownies.html

• 1 box of your favorite fudge brownie mix (or your favorite brownies from scratch)
• 1/2 c. white Karo (corn) syrup
• 1/4 tsp. salt
• 10 large marshmallows (exactly 10 or the consistency is off)
• 2 c. coconut
• 1/2 tsp. vanilla
• roasted almonds, chopped
• 1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

Instructions

• Mix up your brownie mix and pour into a sprayed 9x13 inch pan.
• In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut, vanilla, and chopped almonds. Stir well and dollop this coconut mix all over the top of the brownie mix, it doesn't need to be completely covering the top, just evenly distributed.
• Bake the brownies according to the regular directions.
• When there is about 5 minutes left, begin melting the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth.
• When you remove the brownies from the oven, drizzle all over with the melted chocolate and sprinkle with some extra coconut flakes.

Peanut Butter Candy

This is Christie's recipe and it is amazing and wonderful and possibly very similar to Sara's recipe.  It makes me happy :)

Mix together
2 sticks of butter, melted
2 cup peanut butter
3 cups powered sugar

Add to
5 cups smashed golden grahams cereal (or whatever off brand you choose to buy, the malt o meal one is great!)

Spread in a cookie sheet or a 9 x 13 (depends on how thick you like them)

Melt 3 cups chocolate chips, 2 T coconut oil or shortening if doing a cookie sheet or half it for a 9 x 13 and spread it all over the peanut butter stuff.  Put in fridge or freezer until it is set up :)

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Cream Cheese Marble Squares

Cream Cheese Marble Squares

Cream together:
8 oz cream cheese(can use the Neufchatel)
1/3 c sugar
1 egg
Set aside

Mix:
1/2 c margarine
3 TBL cocoa
2 c flour
2 c sugar
2 eggs
1/2 c dairy sour cream
1 tsp baking soda
1/2 tsp salt
3/4 c water

Pour Chocolate mixture in greased pan(jellyroll)
Spoon cream cheese mixture over and swirl to make marble effect.
Sprinkle 1 c chocolate chips
Bake 375  for 20 minutes

Treasure Cookies

These cookies are pretty much candy.  Also the dough was life changing.  I am in love.

However, at 375 (at least in my oven) they only needed 7 minutes to cook.  Take them out when they are starting to firm up and let them finish on the pan if you need to (which is what i did) because they burn really fast.  I only got three dozen out of this recipe, but I ate a lot of dough and I made them the size that Dad tends to make oatmeal chocolate chip cookies.

Oh and Danielle, you will hate this.

From : http://www.tasteofhome.com/recipes/Treasure-Cookies?pmcode=IMEDT02U&_mid=2361733&_rid=2361733.956338.309022

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup butter, softened
• 1-1/2 cups graham cracker crumbs
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1-1/3 cups flaked coconut
• 1 cup white baking chips
• 1 cup milk chocolate chips
• 1 cup chopped walnuts

Directions

• In a large bowl, beat milk and butter until blended. Combine the cracker crumbs, flour and baking powder; add to milk mixture and mix well. Stir in the coconut, chips and walnuts.
• Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks. Yield: 4 dozen.

Death By Chocolate Cheesecake

This cheesecake is possibly the best cheesecake I have ever made.  It got rave reviews!  I was worried because on Mel's blog she said that it was probably too much chocolate for many people, but in my study group (hehe) of 9 ish (I can't remember exactly) people only one person thought it was too much chocolate, the rest went back for seconds.

I used semisweet chocolate chips for the filling, and I just used Nestle chocolate chips (because that is what I had) and they were fabulous.

Also, for the ganache, I had some frozen in the freezer (just heavy cream and semisweet chocolate chips), so I just thawed it and added some sugar.  A note, if you are going to make ganache in advance and then use it in recipes, if you need to sweeten it, use powdered sugar so its not grainy.  If you are making it at the time of sugar addition it doesn't matter if you use granulated or powered.

The recipe says to let it sit at room temperature for 1-2 hours before serving.  I saw this and was confused but followed the instructions anyways.  Do It!  The letting it sit at room temperature makes it even more amazing.

Remember to have your ingredients at room temperature!

From: http://www.melskitchencafe.com/2010/10/decadent-chocolate-cheesecake.html

INGREDIENTS
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams).  I used a 10 oz box of teddy grahams and it worked great
1 tablespoon sugar
6 tablespoons butter, melted

Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar

Chocolate curls for garnish (I use this method)

DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.

For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.

For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.

When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before servinghttp://thepioneerwoman.com/cooking/2008/06/how-tomake-chocolate-curls/

Emilee's Amazing Chocolate Pie

Emilee is a friend that I met at church (she's the previous first councilor's wife).  When they had a party at their house the day after Thanksgiving she served this and a banana cream pudding that I will also post.  It was life changing.  This is also super, super, super easy.  I made this for Pi day and it was amazing!

http://www.kraftrecipes.com/recipes/triple-layer-mud-pie-51081.aspx

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Triple-Layer Mud Pie

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video by: kraft

What could be better than mud pie? Three layers of it. Dense chocolate and pecans topped with creamy pudding and Cool Whipsatisfy the tallest dessert order.

time

prep:

15 min

total:

3 hr 15 min

servings

total:

10 servings

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what you need

3

squares BAKER'S Semi-Sweet Chocolate, melted

1/4

cup canned sweetened condensed milk

1

 OREO Pie Crust (6 oz.)

1/2

cup chopped PLANTERS Pecans, toasted

2

pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2

cups cold 2% milk

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

make it

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.

TOP with remaining COOL WHIP. Refrigerate 3 hours.