Ghiradelli Peppermint Bark Ice Cream

Merry Christmas from Annapolis, Maryland, where the weather is 60 degrees and rainy! It really is strange having spring (almost summer) like weather during the holidays. A couple months ago I heard that the Maryland area was going to have a very snowy winter, but I am not so sure if I can believe it. If the cold does hit, it will be quite a shock to the system. Enough about the weather...let me tell you about this ice cream! I have been obsessed with Peppermint Bark the past few weeks. Amazon had a 21 ounce bag of both milk chocolate and dark chocolate Ghiradelli peppermint bark squares for 14 dollars, which is a great deal that I could not pass up. I have been snacking on the candies, giving some out in baggies with Christmas gifts, and using it for this peppermint bark ice cream. I love it. You can grind up the peppermint bark as finely as you want, or you can make it more chunky, all depending on how much crunchy texture you like in your ice cream. If you don't like chunky, I suggest you chop it up very finely and omit the mini chocolate chips from the recipe. I had been thinking of making pie for dessert after our Christmas dinner, but because the weather is so warm, I decided to go with this festive ice cream instead. Hope you and yours are having a wonderful Christmas and best wishes for 2016! Enjoy.

Recipe for Ghiradelli Peppermint Bark Ice Cream

INGREDIENTS:

1 cup of heavy whipping cream
1/4 cup of whole milk
1/3 cup of granulated sugar
1 tsp. of pure vanilla extract
1 - 2 drops of pure peppermint extract (peppermint is VERY overpowering, so seriously just do a drop or two unless you want a strong peppermint flavor)
2 ounces - about 5 candies - of Ghirardelli peppermint bark squares (or your favorite brand)
1 - 2 Tbsp. of semisweet mini chocolate chips (optional - don't use if you don't like chunky texture in ice cream)

DIRECTIONS:
In a metal bowl, mix together the heavy whipping cream, whole milk, sugar, pure vanilla extract, and peppermint extract until smooth. Cover with a lid and set aside for 10 minutes to allow the flavors to meld together, stirring occasionally. Put the bowl in the refrigerator and chill for 3 - 9 hours (I let it sit overnight and then made the ice cream the next morning).

Right before making the ice cream, place the peppermint bark candies into the bowl of a food processor. Pulse until the candies are chopped to desired consistency.

Make the ice cream. Give the mixture a stir and then pour into the bowl of an automatic ice cream maker. When it resembles the consistency of a thick whipped cream, pour in the peppermint candies and chocolate chips. Continue to mix until ice cream is finished. Put into a freezer-safe container. Freeze for several hours. Serve each bowl with an extra peppermint bark candy.

Recipe Inspired by: Williams Sonoma Ice Cream - Crushed Peppermint Ice Cream
Recipe makes approximately 3 - 4 servings. 

Outrageous Brownie Truffles

Please visit my new blog, Make It and Bake It with Beth, for the brownie truffles recipe.

Dark Chocolate Ginger Truffles

Please visit my new blog, Make It and Bake It with Beth, for the dark chocolate ginger truffles recipe. 

Recipe Ideas for Valentine's Day

Happy Valentine's Day! My husband and I don't really celebrate this holiday together, as he says it is a holiday made up by Hallmark - but today is a special Valentine's Day for me since I was treated to a day off of work because of the snow! I usually try to make a nice dinner to celebrate, and one year I went all out and made lobster with drawn butter. I'm not feeling as ambitious today, but I still hope to make something kind of special. Do you have any special dinner plans?

I put this post together to share a few dinner ideas for tonight and some treat ideas in case you still want to make something to share with your friends and family. Some are really easy, and some aren't as easy, but they are all delicious! I would also like to run a fun giveaway (I'm thinking something festive and Valentine's Day related) on the blog later today. If I reach 400 likes on my Facebook page by the end of today, I'll be doing a giveaway. I only have 3 likes to go! *If you share this blog post on your Facebook profile page (and make sure to tag my page in the post so I know you posted), then you will get an automatic entry for the giveaway if I do reach the 400 likes! Check back on the blog later tonight to see if I made it and for the giveaway details. 

Recipe Ideas for Valentine's Day

TREATS:
These pretzel, hershey kiss and M & M treats are so easy to make and they are fun to make with kids. They are also very tasty!

Chocolate Pretzel Treats 

Cookie dough truffles are always a big hit! They are a bit time consuming, but fairly easy to make. They are easier to eat - and kids love them.

Cookie Dough Truffles 

Easy truffles made with cocoa powder are also a very nice treat. These are best for lovers of chocolate.

Easy chocolate truffles made with cocoa powder 

For the grownups - dark chocolate red wine truffles with seas salt or sugar. Amazing!

Dark Chocolate Red Wine Truffle 

For the healthy indulgent - dark chocolate raspberry truffles. The filling is simply a raspberry!

Dark chocolate raspberry truffles 

If cupcakes are more your thing, these toasted almond joy cupcakes are quite yummy!

Toasted Almond Joy Cupcake 

DINNERS - I think that soups are a great meal for Valentine's Day. They are warm and comforting and loaded with ingredients that you love. Here are a few of my absolute favorites.

Italian Wedding Soup - how could this soup not be perfect for Valentine's Day? The homemade meatballs are a must!

Italian Wedding Soup 

Zuppa Toscana - I have never met anyone who does not love this soup. It is filled with potatoes, Italian sausage, kale, and the most amazing flavor. I know you will love it too!

Zuppa Toscana

Here is a hearty and comforting soup for the vegetarian in your life. This cheese tortellini soup with sun dried tomatoes, artichoke hearts and chickpeas will knock their socks off!

Cheese Tortellini Soup with Sun Dried Tomatoes, Artichoke Hearts and Chickpeas 

And...this meal isn't soup, but it is such a good meal that I thought it needed to be on here. Baked chicken taquitos are always a fave in my home.

Baked Chicken Taquitos 

I hope you enjoy these treat and dinner ideas! And I hope all of your Valentine's Day dreams come true! 

Pretzel Rolo Turtles (A pretzel, Rolo & toasted pecan)

Please visit my new website, Make It and Bake It with Beth, for the recipe for Pretzel Rolo Turtles!

Best Coconut Macaroons Ever X 2 (w/almonds & chocolate)

Please visit my new blog, Make It and Bake It with Beth, for the coconut macaroons with almonds and chocolate recipe. 

Peppermint Sugar Cookies

I had so much fun making the peppermint truffles the other day! I had leftover peppermints, so I wanted to make another fun treat. I came across a peppermint crunch ball cookie recipe, and I decided to try it out. The cookies did not turn out exactly how I thought they would (I thought they would be crunchier and I didn't think they would flatten - I guess names of recipes can be deceiving), but they were really yummy. The cookie is sweet, but not too sweet - with just the right amount of peppermint. The texture is nice & I love the slight crunch from the crushed mint and sugar. They are cute & festive and perfect for the holidays - enjoy!

Recipe for Peppermint Sugar Cookies

INGREDIENTS:

2 sticks of unsalted butter, softened at room temperature
1 cup of confectioners sugar
1 egg
1/4 tsp. of vanilla extract
3/4 tsp. of peppermint extract
2 1/3 cups of all-purpose flour
1/8 tsp. of salt
10 - 15 crushed mini candy canes or Starlight mints
2 Tbsp. of granulated sugar
Decorative Sugar (optional)

DIRECTIONS:
In a large mixing bowl, beat together the softened butter and confectioners sugar with an electric hand mixer set on medium speed. Mix for a few minutes, until the mixture is smooth and creamy. Add in the egg and mix to incorporate. Stir in the vanilla extract and peppermint extract. Slowly add the flour to the mixture, by pouring in 1/3 cup at a time. Use the hand mixer to beat on low for several seconds after each addition of flour. Mix in the salt. Make sure all ingredients are well blended together. Cover the bowl with a lid and put into the fridge for 1 - 2 hours.

Preheat the oven to 375 degrees. Line baking sheets with parchment paper. In a small bowl, mix together the crushed peppermints (I grind up the Starlight mints in my food processor) and granulated sugar. Take the mixture out of the fridge. Use a cookie dough scoop to scoop the mixture up and roll into 1 1/2-inch balls. Coat the balls in the crushed mint and sugar mixture and place on baking sheet. Space each ball about 2-inches apart from each other. Place in oven and bake for 12 - 14 minutes.

Optional: About 3 minutes before the cookies are finished baking, sprinkle decorative sugar on top of each cookie and then put back into the oven.

Once cookies are finished baking, transfer them to a wire rack to cool.

*Makes about 3 dozen cookies.

Recipe Adapted from: Mr. Food

Dark Chocolate Peppermint Truffles

I was going to wait to post this recipe over the weekend, but I am just so excited about it that I had to share it now! I made peppermint truffles for the first time yesterday. The filling was made with a dark chocolate ganache with peppermint extract, and then I dipped them in dark chocolate and sprinkled on some crushed mints. They were pretty amazing. I took some by a friend's house this morning on my way to work, and she messaged me to let me know that they are the best truffles I have ever made (she has sampled the coconut truffles, sweet cream and walnut truffles, cookie dough truffles, and pumpkin truffles)! I think I might agree with her, but I need to go eat another one before I can know for sure. Greg loved them too, and so did my coworkers at the elementary school.

These truffles are the perfect holiday baking project - all of your friends, coworkers, and family would love to have some of these delicious festive treats! They would also be great to serve at a holiday party, or at a shower that is held during the holiday season. Enjoy.

Recipe for Dark Chocolate Peppermint Truffles 
INGREDIENTS:

For the filling
10 ounces of semisweet baking chocolate, chopped very finely
8 ounces of whipping cream or heavy whipping cream
1 1/2 - 2 tsp. of peppermint extract (I used 2 tsp.)
For the coating
16 ounces of semisweet baking chocolate, coarsely chopped or broken in half
10 - 15 crushed mini candy canes or Starlight mints

DIRECTIONS:
For the filling
Chop the chocolate. It can be chopped by putting it into the bowl of a food processor and pulsing until chopped very finely. Put the chocolate into a heat-safe metal bowl. Put the cream into a small saucepan. Set the saucepan over medium heat and bring it to a simmer (watch it closely). Once it simmers, pour it over the chopped chocolate. Let it sit for 1 - 2 minutes. Gently stir the mixture for about a minute, making sure to fully incorporate the cream and chocolate together. Stir it until it is smooth and completely dark in color.  Stir in peppermint extract.  Let it rest on the countertop for about 10 minutes. Cover the bowl with a lid and place it into the refrigerator for several hours, to allow the mixture to harden.

Use a cookie dough scoop to scoop up the mixture and then roll with your hands into 3/4-inch to 1-inch balls. Place the balls onto parchment lined containers. Cover the containers and place in the freezer for at least 2 hours.

For the coating
Line a baking sheet with parchment paper. Put the crushed mints on a corner on the baking sheet or in a small bowl. Use a small spoon to sprinkle the mints onto the truffles, when ready for that step.

Put the coarsely chopped chocolate into a small to medium saucepan. Put about 3/4 cup of water into the bottom pan of a double boiler. Set the double boiler over medium-high heat. When steam begins to come up, place the saucepan with the chocolate on top of the boiler. Stir the chocolate frequently until it is completely smooth and melted. Turn off the stovetop. Take one container of the filling out of the freezer. Drop one of the balls into the melted chocolate, and use a spoon to completely coat. Use the spoon to carefully place the truffle onto the baking sheet. Sprinkle the crushed mints on top, while the chocolate is still wet. Repeat until each truffle is coated with the chocolate. Repeat with the remaining containers of the filling in the freezer.

Place the baking pan with the truffles in the fridge, and allow the coating to harden before serving.

Recipe makes 25 - 30 truffles.

Recipe Adapted from: Food For My Family 

Dark chocolate peppermint truffles - possibly the best truffles I have ever made...

NOTE: Since there is cream in the filling, it is best to store the peppermint truffles in the fridge - don't let them sit out long. 

Mexican Hot Chocolate Cookies (chocolate Snickerdoodles)

Yesterday on my lunch break I stopped at Sweet Hearts Patisserie, a bakery in Annapolis. I have been there a couple times before, but I had never sampled any of their yummy-smelling and great-looking treats. I always order a hot chocolate and resist the urge to buy anything else. Well, it was a long week, and yesterday I could not resist the urge. I saw "Mexican Hot Chocolate Cookies" right in front of me, and by the time my drink was ready, my mind was made up - I was not leaving the store without the cookie! The cookie was pretty big, so when I got back to work I asked my coworker if she would be willing to share it with me. If I hadn't asked her to share, I would have had no problem finishing the cookie myself. It was so super yummy. The cookie itself was crispy on the outside and chewy on the inside, and the flavors of chocolate and cinnamon were intoxicating.

Today I decided to recreate the cookie in my own kitchen. I found a few different recipes online for the cookies, and I followed one with only a few minor changes. The batter is made with cocoa and just a little cinnamon, and then the dough is rolled in a delicious mixture of sugar, cinnamon, and ancho chile powder. These cookies are kind of like Snickerdoodles, but they are chocolate instead.  They smelled so good while baking, and they tasted amazing. Greg has already had several of the cookies since I pulled them out of the oven. I will definitely be making these again. I think I might take some to the neighborhood holiday party next week! Enjoy.

Recipe for Mexican Hot Chocolate Cookies 

INGREDIENTS:
For the cookie dough

2 sticks of unsalted butter, softened at room temperature

1 1/2 cups of granulated sugar
2 large eggs
2 1/4 cups of all-purpose flour
1/2 cup of cocoa powder
2 tsp. of cream of tartar
1 tsp. of baking soda
1/4 tsp. of sea salt
1/4 tsp. of cinnamon
For the cinnamon-sugar coating
1/3 cup of granulated sugar
2 tsp. of cinnamon
A dash or two of ancho chili powder (optional)

DIRECTIONS:
Preheat the oven to 400 degrees.

In a large bowl, beat together the softened butter and sugar with an electric hand mixer set on medium speed. Beat until smooth and creamy. Add in the eggs, and incorporate well.

In a medium bowl, sift together the flour, cocoa powder, cream of tartar, baking soda, salt, and cinnamon. Pour the dry ingredients into the butter mixture. Mix together the ingredients with the electric hand mixer set on the lowest speed, until the ingredients are well incorporated and a batter is formed.
In a small bowl, stir together the sugar, cinnamon, and ancho chile powder - this is the cinnamon-sugar coating.

Use a cookie dough scoop to scoop up about 1 tablespoon of the batter. Use your hands to form the dough into balls, and then roll each one into the cinnamon-sugar mixture, until fully coated. Place on a baking sheet, and leave about 2-inches of space between each (I put about 12 on a baking sheet, using 3 baking sheets). Place baking sheet in the oven and bake for 5 minutes. Rotate the baking sheet, and then cook another 5 or so minutes. The cookies are done when they begin to crack on the tops. After you remove the cookies from the oven, let them rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

***Makes about 3 dozen (36) cookies***

Recipe Source: A Pretty Life 

Easy Fudge with Cacao Nibs

Happy Election Day! I hope you voted or plan to vote. I vote this fudge for president - it will not disappoint you!

I love this fudge recipe. Not only is the fudge delicious, but it is SO easy to make. I like the fact that I can make the fudge without the use of a candy thermometer. Whenever I try to make something that requires a reading on a candy thermometer, I always lose patience and figure that 5 - 10 degrees lower should suffice. And it never does...

This fudge has a subtle coffee flavor with a hint of cinnamon. The texture is smooth and creamy, and you will love the slight crunch from the cacao nibs. I shared some of this fudge at work yesterday, and it was quite the hit. My coworkers also vote yes to this fudge, and I hope that you will too. Enjoy!

Recipe for Easy Fudge with Cacao Nibs

INGREDIENTS:
4 Tbsp. of unsalted butter
1 7-oz. jar of marshmallow cream
2/3 cup of heavy whipping cream
1/2 cup of granulated sugar
1 1/4 tsp. of instant ground coffee
1/4 - 1/2 tsp. of cinnamon
1/4 tsp. of salt
12 ounces of semisweet baking chocolate (62% cocoa), very finely chopped
1 - 2 tsp. of SCHARFFEN BERGER cacao nibs

DIRECTIONS:
Carefully fit a piece of foil into the bottom and on all four sides of an 8 x 8 pan. Very lightly grease the foil in the pan with the end of a stick of butter.
Put the baking chocolate into the bowl of a food processor fitted with a metal blade. Pulse until the chocolate is chopped very finely. Set aside.
Place the butter, marshmallow cream, heavy cream, sugar, ground coffee, cinnamon, and salt into a medium sized saucepan. Set it over medium heat. Stir to combine the ingredients and allow it to come to a boil. Once it boils, stir it constantly for about 4 - 5 minutes. Then remove the saucepan from heat and immediately pour in the chocolate, and stir until the mixture is completely smooth. Pour the mixture evenly into the prepared pan. Sprinkle the cacao nibs on top of the fudge mixture. Cover the pan with foil and store in the fridge until it hardens, about 4 hours.
Carefully remove the foil from the fudge. Use a long sharp knife to cut it into desired size pieces. Store fudge in the fridge in an airtight container. Enjoy!

Recipe Adapted from: Annie's Eats