Can not not reblog.
- 6 oz milk chocolate
- 12 oz white chocolate
- 3 tsp vegetable oil
- 1/3 crushed candy cane pieces
- Line the bottom and sides of an 9” x 9” square baking pan with non-stick aluminum foil, smoothing out any wrinkles.
- Melt the white chocolate and 2 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour half of the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.
- Melt the milk chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.
- Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.
- Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
- Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces.
- Store in an airtight container in the refrigerator for up to two weeks.
To get smooth distinct layers of chocolate, shake the pan between each layer before putting it in the refrigerator to chill. And immediately sprinkle on the candy cane pieces or else the chocolate will start hardening up and the pieces will not adhere to the chocolate.
Peppermint bark is traditionally broken into chunks but if you want to make shapes with cookie cutters or cut into squares, dip your knife or cookie cutter in hot water.
If you need heavy cream for a recipe, make your own by combining mix 2/3 cup whole milk with 1/3 cup melted unsalted butter. This will give you 1 cup of heavy cream.
I missed you every hour. And you know what the worst part was? It caught me completely by surprise. I’d catch myself just walking around to find you, not for any reason, just out of habit, because I’d seen something that I wanted to tell you about or because I wanted to hear your voice. And then I’d realize that you weren’t there anymore, and every time, every single time, it was like having the wind knocked out of me.
Pumpkin Pie Dip
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g
- 15 oz can pumpkin
- 3/4 cup brown sugar (Splenda would work too)
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp pumpkin pie spice (or more to taste)
- 6 oz fat free Greek yogurt (I used Chiobani)
- 8 oz cool whip free
- cut up apples to dip (extra points)
Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.
- 1 (28-oz.) can pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- Pinch of ground cloves
- 1 cup brown sugar
- Juice from half a lemon
Combine all ingredients, except the lemon juice, in a large saucepan. Bring to a boil, then reduce to and simmer, stirring often, for 40 to 50 minutes. The mixture should be thick enough so that when you run your spoon through it will not close back up. Remove from the heat and stir in the lemon juice.
Let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.
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My suggestion is that whenever you have to choose, always choose the unknown, because the known you have already lived. Never miss the unknown. Always choose the unknown and go headlong. Even if you suffer, it is worth it — it always pays.
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