Chocolate-Peppermint Cookies

The martha stewart recipe was nothing but a challenge. The dough was very temperamental and only made a handful of cookies.. However the end result was one yummy cookie so if your up for the challenge try them out!

Cherry Almond Chocolate Bark

One of my favourite chocolate treats is chocolate covered almonds, so when I saw this bark I just had to try it. The almonds give this bark a nice crunch while the dried cherries add a slight tartness. This  paring creatives one christmas sweet that won't go uneaten.

Ingredients:
1/3 cup whole skin-on almonds + extra for sprinkling
1 1/2 cups semi sweet chocolate

1/2 tsp pure vanilla extract
1/3 cup dried tart cherries + extra for sprinkling 

Preheat oven to 350 degrees.

Toast almonds on baking sheet for 8 - 10 minutes until lightly browned.

Cover a baking pan with aluminum foil. 

Melt chocolate in a double boiler until smooth. 

Stir in vanilla, toasted almonds, and cherries. Poor onto prepared pan and spread to a desired thickness.

Sprinkle remaining almonds and cherries.

Refrigerate for an hour until firm. Break into pieces.

Refrigerate in ziplock bag up to 2 weeks.

Cucidati's (Italian Fig Cookies)

These cookies have been made every Christmas since I was little. There a recipe passed down through generations in my moms family and will soon be passed to me. Its an Italian version of a fig newton covered in a lemon glaze and sprinkles.

Peppermint Bark

December is in two days! I can't believe its almost Christmas. When this time comes I love decorating the house, listening to carols and baking delicious cookies and chocolate sweets. My first Christmas treat was this peppermint bark. It was a great way to start my holiday baking. So simple with only 3 ingredients! Everyone must try!

Ingredients: 

1 cup semi sweet chocolate

1 cup white chocolate

12 small candy canes (or 6 large candy canes)

Line baking sheet with aluminum foil.

Crush candy canes in plastic bag with rolling pin or wooden mallet.

Melt semi sweet chocolate in double boiler until smooth. Poor onto baking sheet and spread with knife until an even 1/8 inch thickness is achieved.

Refrigerate for 15 minutes.

Melt white chocolate in double boiler until smooth. Poor on top of set chocolate and spread evenly across. Sprinkle crushed candy canes.

Refrigerate for 30 minutes or more.

Once set, peel off aluminum foil and start to break into pieces. 

Keep refrigerated in a sealed container. Stays fresh up to two weeks!

Yay Christmas!