WHITE CHOCOLATE PEPPERMINT OREO BARK

http://www.savorystyle.com/blog/food/white-chocolate-peppermint-oreo-bark

On Monday night someone dropped off a package at our door. It was Oreos.  I had heard of someone making white chocolate covered Oreos, but they said they were so sweet.  So I thought this might not be as sweet.  I didn't want to use all my white chocolate so we did 1/2 white and 1/2 green mint (Guittard).  I actually liked the mint better.  This was easy to make.  A good one to have the kids helped.  They liked the counting, measuring and smashing.

White Chocolate Peppermint Oreo Bark

• Prep Time: 15 minutes
 
• Difficulty: Easy
 
• Servings: 50 squares

Ingredients

20 ounces white chocolate candiquick or white chocolate morsels
16 Oreos, roughly chopped
1/3 cup crushed peppermint candy canes

Preparation Instructions

1) Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.

2) Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.

3) In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn't burn.

4) Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.

5) Top white chocolate with crushed Oreo cookies.

6) Place pan in refrigerator for 10 minutes to harden.

7) As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.

8) Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.

9) Sprinkle crushed candy canes over top of chocolate.

10) Place into the refrigerator for 15 minutes to harden completely.

11) Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.

12) Break into pieces by hand or using a knife.

13) Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

FOUND THIS ONE - HAVEN'T TRIED BUT SOUNDED GOOD

Frosted Peppermint Bark

Ingredients:

22 oz. white chocolate (broken into pieces)
1/2 cup heavy cream
40 soft peppermint candies (crushed)
13.6 oz. dark chocolate (broken into pieces)

Directions:

1.  Cover a 9×13 metal baking pan with aluminum foil
2. Melt half of the white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
3.  Spread the white chocolate into the baking pan and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
4.  Chill in the refrigerator for 15 minutes.
5.  While the white chocolate is chilling, melt the dark chocolate and heavy cream in the top of a double boiler on the stovetop to gently melt the dark chocolate while stirring frequently.
6.  Pour the dark chocolate onto the chilled white chocolate and gently spread. 
7. Chill in the refrigerator for 15 minutes.
8.  Pour the dark chocolate onto the chilled white chocolate and gently spread. 
9. Melt the remaining white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
10. Spread the white chocolate over the chilled dark chocolate and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
11. Chill in the refrigerator for 15 minutes.
12. Break apart and serve in Viva® Vantage® Folded Pockets.

PISTACHIO MUFFINS

MOIST PISTACHIO MUFFINS

We love the pistachio muffins from Albertsons.  I added 1 cup of milk and used coconut oil.  I sprinkled some turbinado sugar on top.  Everyone really liked them.  Made 6 regular and 12 mini.

1 egg
3/4 cup milk (add a little more if seems dry)
1/4 cup vegetable or coconut oil)
1 1/2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt (didn't add)
1 pkg (3.4 oz) instant pistachio pudding mix
1/4-1/2 cup chopped pistachio nuts, optional
turbinado sugar, optional

Preheat oven to 400.  Grease muffin tin (stuck to paper).  Beat egg with a fork.  Stir in milk and oil.  Stir in flour, baking powder, sugar, salt and pudding mix, just until moist.  Batter will be lumpy.  Bake for 20-25 minutes.

CHOCOLATE CHIP APPLESAUCE SNACK CAKE

http://www.melskitchencafe.com/chocolate-chip-applesauce-snack-cake/
We really liked this.  Perfect "snack cake".

Chocolate Chip Applesauce Snack Cake

YIELD: MAKES A 9X13-INCH PAN

This recipe works great with whole wheat flour although I highly recommend using soft or hard white wheat (hard red wheat will give it a denser/coarser texture). I've used a 50% whole wheat/50% all-purpose flour mix as well as making it a couple times with 100% white whole wheat flour. Delicious either way, especially if you are used to the taste and texture of whole wheat in your baked goods.

Just like the ingredient list suggests, the topping is optional but adds a delightful texture to the top of the cake and of course, a tad more chocolate.

INGREDIENTS

• 2 cups no-sugar added applesauce
• 3 tablespoons melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (3.75 ounces) granulated sugar
• 1/2 cup (3.75 ounces) lightly packed brown sugar
• 2 cups (10 ounces) flour, all-purpose or whole wheat (see note above)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (3 ounces) chocolate chips (used butterscotch)
Optional Topping:
• 2 tablespoons lightly packed brown sugar
• 1/2 cup (3 ounces) chocolate chips
• nuts, optional (add chopped pecans to 1/2 of it)

DIRECTIONS

1. Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan (preheat to 325 degrees if using a glass pan).
2. In a large bowl, whisk together the applesauce, coconut oil (or butter), eggs, vanilla, granulated and brown sugar.
3. Add the flour, baking soda, salt, cinnamon, nutmeg and chocolate chips (adding the chocolate chips with the dry ingredients helps prevent them from sinking to the bottom while baking). Stir until just combined. Don't overmix.
4. Spread the batter evenly in the prepared pan. Sprinkle the brown sugar and chocolate chips for the topping (if using) evenly across the top.
5. Bake for 28-30 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean (although a smidgeon of melted chocolate is just fine).
6. This cake keeps for several days well-covered at room temperature.

LUMPS OF COAL

LUMPS OF COAL
Scott saw this recipe on Facebook and wanted to try it.  We had it for FHE.  They were pretty good and easy to make.

16 oz Oreos
5 cups large marshmallows (small would work too)
4 T butter, cubed or sliced

Crush Oreos in food processor.  Microwave butter and marshmallows for 1 1/2 minutes.  Mix in crushed oreos.  Put in a 8x8 lined with tin foil pan.

WONTON MOZZARELLA STICKS

WONTON MOZZARELLA STICKS

My family loved these!  Easy to make!

Small square wonton wrappers
mozzarella sticks (cut in half)
Oil

1. Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
2. In an electric skillet, heat 1/2 in. of oil to 375°.
3. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.