Archive for December, 2011

Chocolate Peppermint Bark

12 ounce package (about 2 cups) dark chocolate chips
12 ounce package (about 2 cups)white chocolate chips
1 package of peppermint candy canes, crushed

Unwrap the candy canes and processor them in a food processor, pulsing on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Or, place the candy canes in a large releasable bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

Prepare a cookie sheet by covering it with smooth aluminum foil.

Melt dark chocolate chips. Pour onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8″ thick. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

While the dark chocolate hardens, melt the white chocolate chips. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

Once the peppermint bark is completely set, break into small, uneven pieces by hand.


December 18, 2011 at 4:40 pm Leave a comment

Bed Buddies

Easy to make and so very useful.

Make a pouch out of any fabric. Fill half way with uncooked rice, then sew the pouch closed.

To use, microwave on high for 1 minute and then place on the body part that is sore. I lay on mine to relieve my lower back pain.

The top one was made with a glove-style European wash cloth; making it really easy to fill and close with only one seam. While doing some research, I found directions that used a tube sock and ribbon to close for a no-sew version.

December 11, 2011 at 5:00 pm Leave a comment

Gingerbread Granola

1/4 cup molasses
1/4 cup brown sugar
3 tablespoons canola oil
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups rolled oats
1/2 cup shredded coconut
2/3 cup walnuts, pecans or hazelnuts, chopped
1/2 cup raisins, or any dried fruit

Preheat the oven to 350°

Line a baking sheet with parchment paper, foil or a Silpat
in a bowl, stir together the oil, molasses, brown sugar, vanilla, cinnamon and salt. Whisk until completely combined
pour the molasses mixture over the oats and nuts, use your hands to combine well, making sure all of the oats are coated with the honey mixture. Make some clumps by making a fist
pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture
bake for 15 minutes, stirring once
add coconut and dried fruit, toss, and bake for an additional 15 minutes, again stirring once

December 10, 2011 at 6:49 pm 2 comments

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