CHOCOLATE PEPPERMINT BUNDT CAKE

http://fabulesslyfrugal.com/chocolate-peppermint-bundt-cake-recipe/

CHOCOLATE PEPPERMINT BUNDT CAKE

Loved, loved this!  Wanted all Christmas season to make it.  Ended up making it the night of Alamo Bowl (Ducks January 2, 2016).  We were having a party at Lisa & Kyle's.  Mom & Dad and Justin's family were all there.  It was so good wish I would have made it just for our family so we would have had left overs :-)

Ingredients

• cocoa powder and butter for pan
• 1 box Duncan Hines Devil's Food Cake Mix
• 1 small box instant chocolate pudding mix (3.9 ounces)
• 4 eggs
• 1 cup full fat sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
• 1 cup dark chocolate chips, roughly chopped
Glaze
• 1/2 cup dark chocolate chips (3 1/2 ounces)
• 1/2 tablespoon butter (not sure this is needed - was runnier than normal)
• 1/2 cup heavy cream
• 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder. Tap and shake out excess powder.
2. Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined. Scrape down sides of bowl and beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
3. For the glaze, place the chocolate chips and butter in a bowl. Heat the cream until hot and bubbly, then pour it over the chocolate chips. Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth. Set aside.
4. When the cake is done baking, let cool until just warm, about 15-20 minutes. Then invert onto a paper towel on a cooling rack. Let cool completely, then place on a serving platter. Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides. If the glaze has thickened too much, heat for a few seconds to loosen. Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
5. Serve with whipped cream or vanilla ice cream.

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.

PEPPERMINT BARK POPCORN

Peppermint Bark Popcorn

Very, very tasty!

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

Peppermint Bark Popcorn
Recipe by Our Best Bites
Ingredients
16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark (or 1# vanilla chips and 1 T butter)
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 :)

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URL to article: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/