Desserts

Peppermint Bark

Peppermint Bark
Yields 25
So festive, so pretty, and definitely so delicious! This is a classic holiday treat that is sure to impress your pickiest guest. Chocolate and white chocolate layered and flavored with a hint of mint, all topped with crushed peppermint candies.
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 2/3 cups chopped bittersweet chocolate (good quality)
  2. 2 cups chopped white chocolate (good quality)
  3. 1 teaspoon peppermint extract
  4. 1/4 cup crushed peppermint candy (candy canes work!)
Instructions
  1. Very gently melt the bittersweet chocolate. As always, when melting chocolate it is best to go low and slow. I usually keep about 5% of the chocolate out. When the chocolate is just about melted, take it out and add the 5% and keep stirring. It will continue to melt.
  2. Stir the 1 tsp extract into the chocolate.
  3. Pour onto lined (parchment or foil) USA pan half sheet pan. . You can spread as thin or thick as you like. If you have an offset spatula, it is so easy to spread! I find an 8"x12" oval is a good guideline.
  4. Now, let the chocolate sit. You can place in refrigerator. Keep a close eye on it. You want it to be just about set up, but not completely hard. This is important so the layers adhere together. You should be able to press the chocolate and have a little on your finger.
  5. Then, melt the white chocolate using the same method as the dark layer. Add 1/2 of the peppermint candy and stir.
  6. Spread evenly over the dark chocolate layer. Sprinkle the remaining peppermint candy on top.
  7. Allow to harden completely and then break into pieces.
Notes
  1. Makes a lovely addition to a cookie tray and a fantastic gift!
  2. ©Copyright USA Pan, 2017
Cooks Recipes http://recipe.cookswarehouse.com/

Christmas Tree Brownies

Christmas Tree Brownies
Yields 16
Festive brownies for the Holiday Season. We have a taken a classic brownie recipe and added some Christmas Tree decoration.
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. Ingredients
  2. 1/4 cup Dutch process cocoa
  3. 1 cup sugar
  4. 1 1/2 cup all purpose flour
  5. 1/2 teaspoon salt
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon expresso powder (optional)
  8. 1 teaspoon vanilla extract
  9. 1 tablespoon white vinegar (could also use cider vinegar)
  10. 1/3 cup vegetable oil
  11. 1 cup cold water
  12. Green icing
  13. Red and Green Sprinkles
  14. Star shaped sprinkles
  15. 1 pack of candy canes
Instructions
  1. Whisk all dry ingredients together.
  2. Whisk wet ingredients (vanilla, vinegar, oil, water) together in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until combined.
  3. 3. Pour batter into your USA pan 8 inch square pan.
  4. Bake in a preheated 350 oven 30-35 minutes.
  5. Allow brownies to completely cool.
  6. Once cooled, cut brownies into triangles and add green icing and sprinkles. Once brownies are decorated add half a candy cane into the bottom of the brownies.
Notes
  1. ©Copyright USA Pan, 2017
Cooks Recipes http://recipe.cookswarehouse.com/

Strawberry Mascarpone Bread Pudding

Strawberry Mascarpone Bread Pudding
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Ingredients
  1. 1 loaf brioche or challah bread
  2. 1 tablespon butter
  3. 5 eggs
  4. 2 egg yolks
  5. 1/4 cup light brown sugar
  6. 1/2 teaspoon salt
  7. 3 cups whole milk
  8. 1/4 teaspoon vanilla extract
  9. 1 cup mascarpone cheese
  10. 1 cup Bonne Maman Strawberry Preserves
Instructions
  1. Preheat oven to 375 F. Tear bread into large chunks and arrange in a single layer on a sheet pan. Bake in the oven while it preheats. The bread should not brown, but just dry slightly. Butter the inside of a Le Creuset Heritage Oval Casserole dish.
  2. In a large bowl, whisk together whole eggs, yolks, brown sugar, salt, milk and vanilla. In the Le Creuset Heritage Oval Casserole dish, arrange 1/3 of bread as the bottom layer, then top with spoonfuls of mascarpone and strawberry preserves. Repeat twice more, then pour the custard mixture over the bread. Lightly shake the dish and gently press on the bread with a spatula or spoon so it can absorb the custard. Cover and let rest 15 minutes
  3. Bake covered for 30 minutes. Remove the lid and rotate the dish, then continue baking 20 to 25 minutes, until the bread pudding is puffed and golden, and the custard is set.
Cooks Recipes http://recipe.cookswarehouse.com/