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Pink Sugar

Simply Cooking

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Peppermint Bark

Another wonderful recipe from Meghan White

A Christmas Gift I'm sharing with you

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"If you love peppermint like I do, then you will enjoy this very simple holiday treat. This would make a great addition to a cookie platter, or a very nice homemade gift. I made it with a semi-sweet chocolate base and a white chocolate top, but you could just use one type of chocolate. I like the contrast of the two chocolates with the mint.

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Need a last minute gift, or treat for a party? Peppermint bark will save the day. Delicious, chocolatey, minty goodness all in one super easy no bake dessert. Only four ingredients for this fantastic recipe. Here is my last minute gift to you.

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Merry Christmas!"

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Peppermint Bark

Ingredients

1 bag white chocolate chips (11 oz.)

1 bag semi-sweet chocolate chips (11 oz.)

½ teaspoon peppermint extract

6 candy canes, crushed

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Instructions

  1. Line a large baking sheet (9 x12, or larger) with parchment going up the sides of the pan.

  2. Put a freezer bag inside another freezer bag and place the candy canes inside. Break them into small pieces using a rolling pin. Set aside.

  3. In a small glass bowl put the semi-sweet chips. Microwave in 20 second intervals, stirring between until the chocolate is melted and smooth.

  4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out evenly using a rubber spatula.  Place in the refrigerator for approximately 10 to 15 minutes, or until the chocolate is almost set.

  5. Melt the white chocolate in a small glass bowl while the semi-sweet chocolate layer is setting up in the fridge. Heat in the microwave for 20 seconds at a time, stirring in between until the white chocolate is melted and smooth. Stir in ½ tsp peppermint extract. Pour the melted white chocolate over the semi-sweet layer. Carefully spread out the white chocolate using a rubber spatula.

  6. Sprinkle the crushed candy canes over the white chocolate and gently press the candy canes into the chocolate. 

  7. Refrigerate the bark until completely set, about an hour. 

  8. Break into pieces and enjoy!

Notes 

  1. The semi-sweet layer should be a little bit soft when you pour the melted white chocolate on top. This way the layers will adhere together. If the semi-sweet is completely set the two chocolate layers can separate. 

  2. White chocolate chips are a bit temperamental and want to harden fast after melting. Work quickly so the candy canes will stick to the chocolate before it sets up. 

  3. The microwave is the easiest way to melt the chocolate but a double boiler is ideal. 

  4. My bark is thin since I used a large pan, spreading my chocolate thin. Use a smaller pan for thicker bark. 

  5. Store bark in the refrigerator for up to 3 weeks. It can be left at room temperature for a few days, but it will get soft.

 

 

Photo Credits: Meghan E. White

Quick Homemade Muffins
from Sharon's kitchen












Ingredients

2 cups baking mix (I use the brand name, heart healthy one)
3 tbsp sugar
1 2/3 cups buttermilk
1 egg, beaten
2 tbsp melted butter
1 tsp. vanilla
1 cup frozen fruit (blueberries, raspberry, blackberries, etc.)
Course sugar to sprinkle on top

Heat oven to 350 degrees
Grease muffin pans of add paper muffin cups
Whisk baking mix and sugar
Make a well in the dry ingredients
Add buttermilk, egg, vanilla, and butter.
Stir with fork only until all is moistened.
Fill cups 2/3 to 3/4 full
Sprinkle tops with course sugar
Bake for 30 minutes for large muffins (makes about 6)
or 20-25 minutes for regular sized (makes about 12)
Test with cake tester for doneness.
Serve with butter.

Enjoy




 

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A recipe from my author-friend
Meghan White

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Gummy Bears

 

Special equipment: silicone bear molds with dropper

Yield: 125 gummy bears

 

Ingredients

3 oz. flavored gelatin

1 envelope of unflavored gelatin (¼ oz)

⅓ cup cold water

citric acid (optional)

 

Instructions

  1. Use a baking sheet and lay out the silicone molds.

  2. In a small microwave safe bowl combine the flavored jello powder, clear jello powder, and  ⅓ cup cold water. Whisk together and let sit for 10 minutes to allow the gelatin to bloom.

  3. Microwave for 30 seconds. Give the mixture a stir, and microwave for another 30 seconds. Stir one more time.

  4. Using a food safe dropper fill each mold with the heated jello mixture. Place the cookie sheets with filled molds in the refrigerator for 20 minutes to set up.

  5. Remove the gummy bears from the molds. Enjoy!

 

Notes

  • For sour gummy bears: add some citric acid to the molds before you fill them, or just stir it into the jello mixture. You can also just sprinkle the citric acid on the gummy bears after they are set up. The acid will break down the gummy bears faster as you store them.

  • Store the gummy bears in the refrigerator. They will last for a few weeks.

  • A measuring cup with a spout can be used to fill the molds if you don’t have a dropper. I highly recommend a dropper. It’s much easier.

  • Silicone molds can be found on Amazon or at any craft store in the candy making section.

  • The gummy bears can be quite sticky when removing from the molds.

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