Candy Cane Martini

My sister and brother-in-law can make a mean drink. From her Margaritas to his Limoncello Martinis... wow. At a recent birthday party he treated me to one of these beauties. Now if you love peppermint and you love candy canes, you will love this drink because it is heavy on the mint.  I hit him up for the recipe so I could share this beautiful shot with you. 

Candy Cane Martini

Ingredients:
2 parts vodka
1 part creme de cocoa
1 part peppermint schnapps
a splash of grenadine for color

Directions:
1. Shake all with ice.

2. Serve in a glass with the rim dipped in water and then dipped in finely crushed candy canes.

Enjoy!


Linked to: Foodie Fridays, Katherine Martinelli

Peppermint Bark Munch

A new twist on Peppermint Bark...

... with a CRUNCH! 

Peppermint Bark Munch
((Printable Recipe))

Ingredients:
1 box (13 cups) Rice Chex cereal
1/2 teaspoon peppermint extract
20 ounces almond bark
20 mini candy canes, crushed

Directions:
1. Melt the almond bark over a double boiler and stir in the peppermint extract.

2. In a very large bowl, add the cereal and pour over the melted almond bark. Sprinkle in the candy cane and stir to coat.

3. Pour over wax paper and spread out to cool.

4. Break into bite-sized clusters and enjoy!

Peppermint Sprinkle Top Cookies

These Christmas cookies have been a staple in our family for years. The original recipe called for dipping them in melted white vanilla chips but I find those to be hard to melt and finicky to work with. Almond bark has proved to be the perfect consistency for dipping.  You can change these cookies up a bit by dipping them in melted milk chocolate as well.  Red or green colored sugar, sprinkles or silver shots also make beautiful toppings for these delicious little cookies.

Peppermint Sprinkle Top Cookies
((Printable Recipe))

Ingredients:
1 c. (2 sticks) room temperature, unsalted butter
3/4 c. powdered sugar
1 Tbs. vanilla
2 c. flour
1 tsp. salt
1/2 c. oatmeal
4 squares almond bark (or more as needed)
about 3 candy canes, crushed (or more as needed)

Directions:
1. Preheat oven to 325 degrees F.

2. Combine the flour, salt, and oatmeal and stir with a whisk.

3. Cream together the butter and powdered sugar.

4. Beat in vanilla and gradually add dry ingredients.

5. Roll into 3/4 inch balls and bake on an un-greased cookie sheet (or parchment lined sheet) for about 20 minutes.  Keep your eye on these, they can burn easily.

6. When cool, dip in melted almond bark and crushed candy cane.

Linked to: Today's Creative Blog

Candy Cane Cookies & Cream Popcorn

I came across this recipe on Pinterest and it was love at first site. Tasting this stuff proved my eyes were right. Now be warned: If you make this, serve it for a party or give it away as a gift. Unless you have a tremendous amount of willpower, you WILL end up consuming the entire batch.

Candy Cane Cookies & Cream Popcorn
(Recipe adapted from Plain Chicken)
((Printable Recipe))

Ingredients:
about 10 cups of popped pop corn (I used about a heaping 1/4 of kernels)
1/2 a package (or more) Oreos crushed in a food processor
3-4 candy canes, crushed
1 package Almond Bark
1 teaspoon peppermint extract

1. Melt the almond bark and add the extract.

2. Toss everything together and spread out onto wax paper to cool.

3. Break apart.

4. Eat.

* I changed my ratio a little differently from the original recipe because I used what I had on hand.
Use what you've got. I promise you, it will be amazing.

Linked to: Today's Creative Blog, Gooseberry Patch, Foodie Friday, Recipe Lion

Peppermint Meringues

This easy meringue recipe was passed down to me from my great aunt and has been a 

Christmas cookie tradition in our family ever since.

Peppermint Meringues
((Printable Recipe))

Ingredients:
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tarter
1/2 cup granulated sugar
2 peppermint candy canes, crushed in food processor

Directions:
1. Heat oven to 225 degrees F.  Line a large sheet pan with parchment paper.

2. In a large impeccably clean bowl (the egg whites will not whip if the bowl is not perfectly clean) beat the egg whites, salt, and cream of tarter with an electric mixer until soft peaks form when the beater is lifted.

3. Gradually beat in the sugar, about a tablespoon at a time, beating 5 to 6 minutes until the mixture is very stiff, smooth, and glossy.

4. Drop by teaspoons or fill a zipper bag, snip off the end and squeeze out drops of meringue.  Top with crushed candy cane.  (I added some red sugar crystals to my crushed candy canes.)

5. Bake for 1 1/2 hours.  The meringues should look dry and white.  Turn off the oven.  Keep the door ajar and let meringues cool.

Store loosely covered in a cool dry place up to 2 months.

You can use this basic meringue recipe to make many varieties:

* Cinnamon Toast Meringues: 1/2 c. chopped pecans with 1/4 tsp. cinnamon

* Toffee Pecan: 1/2 c. chopped pecans and 1/2-1 c. crushed toffee pieces

Linked to: Weekend Potluck