Happy New Year’s Eve!
Two more dessert recipes for you guys! I’m almost done posting all the recipes I promised you I would.
- 12 ounces chocolate chips –> I used dark chocolate to try to make this a bit healthier
- 1 pound white chocolate chips
- 1/2 teaspoon peppermint extract
- 1/2 cup peppermint candy, crushed
- Preheat oven to 250 degrees.
- Line a 9×13 pan with foil, letting it hang over the sides. Spray foil.
- Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted.
- Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
- Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted.
- Remove bowl from water and stir until completely melted, stirring in extract. Let cool a bit so it doesn’t melt the chocolate layer when you pour it on top.
- Pour this over chocolate layer, and, working quickly, spread to cover.
- Sprinkle with crushed candy.
- Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips.
- Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.
Lesson Learned: Don’t wait too long between steps 6 & 7, or else the two chocolates won’t stick together and you end up with bark that falls apart.
The bark tasted great! But I was bummed about the layers separating. I still brought it with me to Tim’s cousin’s house on Christmas Eve though. I just instructed everyone to make sure to take a chocolate layer with their white chocolate bark chip.
Better luck next time. Any tips for me?
Mini Red Velvet Santa Hat Cupcakes
Recipe inspired by 5 Girls Chiropractic
- Half an 18.25 oz box of red velvet cake mix
- 1/2 cup water
- 3 tbsp applesauce
- 1 large egg and 1 egg white
- Preheat oven to 325º
- Combine the cake mix, water, applesauce (healthier option than oil!), egg and egg white. Beat the ingredients until smooth.
- Spoon the batter into mini-muffin tins, lined with your favorite holiday wrapper and bake for 15 to 17 minutes.
- Let the muffins cool for 1 minute before transferring them to a wire rack to cool completely.
Red velvet = festive!!
For the frosting, you can really do whatever you want. You could go store-bought, you could use a marshmallow fluff, or you could try this low-fat cream cheese frosting that I decided to make.
Low-Fat Cream Cheese Frosting
Recipe inspired by SkinnyTaste
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Beat together cream cheese, powdered sugar and vanilla until smooth.
And for the Santa part?!
Just slice the top off the strawberries and place upside down on the cupcakes. Put a dab of frosting at the top and use coconut to make a little pom-pom.
Super cute huh?
Lesson learned: Dry the strawberries before placing them on cupcake. If you don’t, the moisture makes the cream cheese frosting run a bit!
Special thanks to Shannon for letting me borrow her mini muffin tin!
Anyone baking any desserts to ring in 2012?!
Have a fun and safe New Year’s Eve, everyone!
The Santa hats are adorable!
I am possibly baking both pumpkin chocolate chip bars and twix brownies this weekend. I am also looking forward to red velvet cheesecake cookies, but that will probably wait until after vacation…I found all of these recipes on the Two Peas and Their Pod blog haha!