Peppermint is my love language. Peppermint bark is an entirely different ball game. A ball game I actually like. There is something about it. I don’t know if it’s the peppermint smell, how nice it looks on a plate, or how it can be perfectly used as an appetizer ;), dessert, or snack. I love how easy it is to make and how it can be wrapped up and used as the sweetest gift. I love all things chocolate and peppermint and this time of year it makes things even more merry and bright!
1 bag mini candy canes or 1 bag of Andes Peppermint Crunch baking chips
What do to:
Line a baking sheet with parchment paper. In a small sauce pan melt the dark chocolate on a low heat, making sure not to burn the chocolate. Stir chocolate to make sure there aren’t any unmelted pieces. Pour onto the parchment paper and spread evenly. Place the baking sheet in the freezer for 25 minutes or until completely hard. Meanwhile, crush up candy canes into bits and pieces. I love the fresh peppermint flavor but for a time saver you can use, Andes Peppermint Crunch baking chips as a substitute.
Take the baking sheet out of the freezer and prepare the white chocolate the same way you prepared the dark chocolate in a small sauce pan. Once all of the white chocolate is melted, you can mix in the crushed up candy canes or wait to sprinkle them on top. Spread the white chocolate and candy cane mixture over the frozen chocolate. Spread evenly. Avoid overspreading the white chocolate. It may cause the dark chocolate to melt and show through the white chocolate. Place in the freezer for 25 minutes or until completely hard.
Remove the bark from the freezer and break apart into desired size pieces.
Right as I got into soup, sweaters, and socks… it hits almost 80 degrees. It’s November and in our neck of the woods that is not exactly common. But for a girl who dreams of 90 degree days, pools, and sunshine… this is the life. One day I crave a salad and the next I want to cuddle up next to a fire and eat soup. I needed to find a happy medium food that would settle all this moody weather… and let me tell you, I think I may have hit the jackpot. I am completely guilty of eating this almost all day long with no shame. My logic is if I have it with milk for breakfast, then with yogurt for lunch, and then graze on it by the handful all by itself an hour later, then it is acceptable. Wishful thinking? It’s addictive in the best way possible. The great this is…it’s a guilty pleasure you don’t have to feel guilty about.
1/2 cup shredded coconut
3 cups rolled oats
3/4 cup ground flax
3/4 cup slivered almonds
1 cup walnuts
1 5 o.z package crasins or raisins
1 1/2 cup natural, raw honey
3/4 cup coconut oil
1 1/2 tbsp cinnamon
What to do:
Preheat oven to 325 degrees. Mix all dry ingredients together in a large bowl. Bring honey, coconut oil, and cinnamon to a boil in a small saucepan and remove from heat. Immediately, pour the wet mixture over the dry ingredients and mix thoroughly. Spread mixture on a greased baking sheet. (I lightly rubbed the baking sheet with butter). You can also use parchment paper for a much easier clean up! Bake in oven for about 30 minutes. Stir every five minutes so the bottom doesn’t burn.
Sunday afternoons are meant for pajamas, blankets, friends, family, food and football.
That being said, let me introduce you to…
Seriously. This is a super easy, anytime meal. You can’t go wrong here.
1 pound lean hamburger
2 large tomatoes, cut and cubed
1 package taco seasoning, I chose mild
1 10 oz. can tomato soup
1 10 oz. can dark kidney beans
1 10 oz. can of corn or a cup and a half of fresh corn
Mexican cheese mix and gluten free blue corn tortilla chips for topping!
What to do:
In a large deep dish pan, cook the hamburger until it is lightly brown. Add the tomatoes, tomato soup, kidney beans, and corn to the cooked hamburger and cook for an additional 25 minutes on medium-medium high heat. Add the taco seasoning, stir together, and remove from heat.
Top with cheese upon serving. Use chips for dipping or they are great crushed on top.
Okay, friends. Bare with me. I know this doesn’t exactly count as a “healthy” snack. However, I think these might be a little slice of heaven that you should try! It’s perfect for any time of year and so delicious!
2 large Granny Smith apples, peeled and cored
2 (12 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can of Mountain Dew
What to do:
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Cut each apple into 8 slices and set aside. Unroll the crescent rolls. Place an apple slice in each crescent roll and roll as if you would for a croissant. Place the apple filled crescent rolls in the baking dish. In a separate saucepan, melt the butter, sugar, and cinnamon on medium heat. Stir as it is melting together. Pour the sauce over the crescent rolls followed by the mountain dew. Place in the oven and bake 35 to 45 minutes, or until they are golden brown. Simple as that! Heaven, right?
It’s back to school time and I’m still clinging on to those last tastes, smells, and memories of the summer. Did I mention how unbelievably easy it is to make? So easy and a quick snack for back to school. I love all things almond, dark chocolate, and sea salt. 🙂
Break chocolate bars into small pieces and melt for one minute in a microwavable bowl.
Stir with a spatula until all chocolate is melted together. In a medium sized mixing bowl, pour chocolate, almonds and 2 tbsp sea salt. Mix. Line a baking sheet with wax paper. Pour mixture into wax paper. Sprinkle 1 tbsp of sea salt on top of mixture. Place in freezer for 1 hour. Remove from freezer and break into smaller pieces as desired.