Holiday treats 2010: Peppermint Bark

I had always wanted to try making peppermint bark. I love peppermint and chocolate, it is such a great combination. The recipe looked easy enough. It has been quite busy this holiday season and I needed an easy treat to make and give as gifts. Now was a great time to give it a try.

Peppermint Bark

Ingredients
12 ounce milk chocolate melts
12 ounce white chocolate melts
2 teaspoons peppermint extract
10 peppermint candy canes, crushed, divided

Directions

1. Line a 9X14 inch cookie pan with aluminum foil.
2. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Do not overheat or chocolate will scorch.
3. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill for about 5 minutes.
4. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes.
   
5. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.

Thanksgiving 2010

I never made cranberry sauce before and actually never really liked cranberry sauce. But others like it and it is a staple for Thanksgiving so I thought I would give it a shot for Thanksgiving. I figured it would be a nice alternative to the canned stuff. It was incredibly easy and actually quite yummy. I may actually like cranberry sauce now.

Cranberry Sauce
From: Annie's Eats

Ingredients:
¾ cup water
1 small orange, zested and juiced
2/3 cup sugar, plus more to taste
12-16 oz. fresh or frozen cranberries

Directions:

1. Combine the water, orange zest and juice, and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved.
   
2. Stir in the cranberries and bring the mixture to a boil. Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened.
   
3. Remove from heat and let cool completely. Sauce will thicken as it cools. Store in the refrigerator and let come to room temperature before serving.