Peppermint Cake Pops, Whoopie Pies & Elves

I told David this morning that this is truly the best time of our lives {as if he needs to be reminded:)}.  We are having so much fun as parents.  Tough Guy has us laughing out loud most of the time.  I don't even know how to begin describing the funny things he says and does because half of the humor is in his boy expressions, tone of voice or gestures that go along with what he is saying, but I'll try.  Early this morning he was getting ready to go on a quick errand with Daddy, so I met him at the garage door to send half of a bagel with cream cheese, but in our transfer, it landed face down on the dirty garage rug, covered with cooties.  David and I cringed, and I was about to throw it out, but no matter to Peyton, he quickly scooped it up and said in his most appreciative, excited tone, "thank you, Mama!".  He then turns, and leaning forward struts out the garage, and in his I'm-going-with-Daddy-and-I'm-important-voice says, "let's go, Daddy!'.  Oh, buddy!  Where did you come from? :)
Well, if it wasn't obvious, my inspiration for the delicious treats this week came from Starbucks, and here are a few more.  I looked up their menu online for some revelation and went to work.  Man, are they hitting the spot!

Vanilla Peppermint Cake Pop

Ingredients:
Of course, you could do whatever flavor/kind you want!
vanilla cake mix
tub of vanilla frosting
peppermint candy toppings
white chocolate for dipping
sticks
Directions:
Bake your cake and ruin it by breaking into pieces.
Mix the cake crumbs with the frosting and roll into balls.  Place your balls in the freezer.
Melt chocolate.  Dip the end of a stick into the chocolate and gently stick the stick in the center of the frozen ball.  Swirl in the chocolate until covered. Sprinkle peppermint candy.  Place your finished cake pops back in the freezer on wax paper until ready to serve.

I had very eager, happy helpers.

Chocolate Crème Whoopie Pies

There may be a better recipe out there, but I followed this one.

I had mine today with my morning cup of Joe... yum, yum, yum.

Before I sign off, have you heard of Elf on a Shelf?  My Uncle Ladd and Aunt Beth, who have the best taste and are uber creative, fun parents, told us about it!  It sounds like a really charming tradition, and I'm hoping to pick one up if they go on sale after Christmas!  Have you heard of it or do you have it? 

Alrighty, time to get our rears in gear {as my Mama says}.  Bye!

Holiday Treats

I have some sweet treats for you this week! 

First, Cranberry Bliss Bars! 

They are perfection!  They just so happen to contain some of my favorite ingredients: white chocolate, dried cranberries, and cream cheese frosting! 

The bars consist of a blondie cake base, topped with cream cheese frosting, dried cranberries and white orange drizzle.  Have you tried one at Starbucks?  I've had one and that was inspiration enough. :)

Cranberry Bliss Bars
Yield: 2 1/2 dozen bars
recipe adapted slightly from http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/
Prep Time: 35 min
Cook Time: 20 min + cooling time

Ingredients:
BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, melted
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white chocolate chips

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
6 ounces white baking chocolate, melted
1/2 cup dried cranberries
1 tablespoon grated orange zest

Directions:
1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
2. Prepare the blondie layer: In a medium bowl, melt butter in the microwave; stir in brown sugar. Scrape the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chocolate chips (the batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-25 minutes or until a toothpick inserted in the center comes out clean (do not over bake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate and grated orange zest; beat until blended. Frost bars. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve. 

Oh, and isn't this the cutest Christmas video ever? I guess the cute family does the video in lieu of Christmas cards. Wouldn't it be so fun to do?  OK, not gonna happen, but fun to watch. :)
 http://vimeo.com/32954901

Be back!

Pepperiment Bark



I hadn't tried peppermint bark before last year, but we were given some when Julia was born, and I was instantly hooked.  It is satisfying and addictive {is that an oxymoron?} .  I walked by it at Costco last week and wanted to get a container, but at a whopping twelve dollars and some cents, I left without it.  I decided to try and make my own.  It was easy AND good!

Here is the recipe if you want to try!

Peppermint Bark:

6 ounces semi sweet chocolate, coarsely chopped {don't go cheap on your chocolate, get a nice brand}

2 teaspoons vegetable oil

6 ounces white chocolate, coarsely chopped

1/2 cup crushed candy canes

Makes about 25 pieces

Line the bottom and sides of an 8" square baking pan with aluminum foil, smoothing out the wrinkles. 

Melt semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water.  Immediately pour the melted chocolate into the prepared pan, tilting pan so the chocolate makes an even layer.  Place in the refrigerator for about 30 minutes, or until chocolate has set.

Do the same with the white chocolate and remaining 1 teaspoon of vegetable oil.  Immediately pour the melted white chocolate over the dark chocolate and tilt pan so the chocolate is an even layer. 

Sprinkle the crushed candy canes even only the white chocolate.  Place in the refrigerator for about 30 minutes, or until chocolate is set.

Remove bark from the pan by lifting the edges of the tin foil.  Peel back the foil and break the bark into small irregular pieces.

Keep in an airtight container in the fridge for 2 weeks {like it will last that long!}.

Enjoy with coffee or as an after-dinner-treat... Yum!