Peppermint Bark

The combination of chocolate and peppermint in this no bake treat makes for the perfect homemade gift during the holiday season. From my kitchen to yours, Merry Christmas and Happy New Year!

Peppermint Bark
Yield: 9x13 pan

Ingredients

• 1 cup (8 oz) dark chocolate, chopped
• 1 cup (8 oz) white chocolate, chopped
• 1 tsp coconut oil, divided
• 1/4 tsp peppermint extract, divided
• 1 cup crushed peppermint candies (to taste), divided

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Melt dark chocolate. Stir in 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Evenly spread in thin layer in prepared pan. Sprinkle with half of crushed peppermint candies. Refrigerate just until solid, about 15 minutes.
3. Melt white chocolate. Stir in remaining 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Carefully spread over dark chocolate layer, taking care not to push down too much or dark chocolate will start melting into it. Sprinkle remaining crushed peppermint candies over white chocolate.
4. Refrigerate peppermint bark until solid, about an hour. Once completely cooled, break into pieces. Store in airtight container in refrigerator for up to 2 weeks.

Recipe adapted from Savory Nothings.

Maple Snickerdoodle Cookies

After the holidays are over, I love finding seasonal merchandise marked down to basement-level clearance prices. I found these Nestle Toll House Maple Morsels for only $1 per bag! The seasonal aroma of maple and cinnamon emanating from the warm oven made our home feel so cozy and comforting while the soft, fluffy texture delivered just what you'd expect from a traditional snickerdoodle cookie. These limited edition morsels will definitely be on my radar to buy again next fall/winter!

Maple Snickerdoodle Cookies
Yield: 4 dozen

Ingredients
Cookies:

• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/4 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 2/3 cups (10 oz pkg) Nestle Toll House Maple Morsels

For Rolling:

• 3 Tbsp granulated sugar
• 1 tsp ground cinnamon

Directions

1. Preheat oven to 350°F.
2. In small bowl, combine flour, cream of tartar, baking soda, and salt.
3. In stand mixer fitted with paddle attachment, beat butter, shortening, 1 1/2 cups sugar, and vanilla until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in morsels.
6. In small bowl, combine 3 Tbsp sugar and cinnamon.
7. Roll dough into 1 1/4" balls (I used small cookie dough scoop) and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets.
8. Bake 11-12 minutes, or just until centers are set. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.

(Recipe found on back of package. Pecans were omitted here.)

Snickerdoodle Bread

If you're a fan of Snickerdoodle cookies and quick breads, then this is the recipe for you! This moist bread is bursting with cinnamon and sugar, both inside and out.

Believe it or not, this was the very first Pinterest recipe that I ever tried, and boy was it a winner! I have been making this bread for over five years now, and it is the perfect homemade gift. Most recipients are intrigued by the unique name/flavor and will later be asking for you to share the recipe!

Cinnamon chips are often a seasonal product that can only be found in grocery stores during the holidays. If your local store doesn't carry them year-round, you can always order them online!

Snickerdoodle Bread
Yield: 2 loaves*

Ingredients
Bread:
 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 2 tsp baking powder
 1/2 tsp salt
 2 tsp cinnamon
 1 cup butter, softened
 2 cups sugar
 1 package Hershey’s cinnamon chips
 3 eggs, room temperature
 1 tsp vanilla
 3/4 cup sour cream

Topping:
 3 Tbsp sugar
 3 tsp cinnamon

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Stir in vanilla and sour cream.
4. Add flour and baking powder to wet ingredients. Mix until combined. Fold cinnamon chips into batter.
5. Divide batter evenly between prepared pans.
6. Stir together topping ingredients. Sprinkle evenly over batter in each loaf pan.
7. Bake about 1 hour, or until toothpick inserted in center comes out clean.
8. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

*Note: Recipe makes 6 mini loaves (cook about 40 minutes).

Recipe adapted from Lil Luna.

Sea Salt Caramel Chip Chocolate Cookies

Here is a new product I discovered this holiday season while out shopping for my regular baking supplies: Hershey’s Kitchens Sea Salt Caramel Baking Chips. Oftentimes, these special/seasonal baking products are not gluten free, so I was pleasantly surprised to discover that these fit my dietary needs!

What better way to test drive a new product than to start with the recipe on the back of the package. These soft, fluffy cookies are the perfect combination of sweet chocolate and salty caramel!

Hopefully these sea salt caramel baking chips become a permanent fixture in the Hershey's line of baking products!

Sea Salt Caramel Chip Chocolate Cookies
Yield: 3 dozen

Ingredients
1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 2/3 cups (10 oz pkg) Hershey’s Kitchens Sea Salt Caramel Baking Chips

Directions
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. Beat butter, brown sugar, granulated sugar, and vanilla in large bowl until well blended. Add eggs; beat well.
3. Stir together flour, cocoa, baking soda, and salt; gradually blend into butter mixture, blending well.
4. Fold in caramel chips.
5. Drop by well-rounded teaspoons onto prepared cookie sheet. (I use a small cookie dough scoop.)
6. Bake 8-10 minutes, or until cookies are set. Do not overbake! Cool 2-3 minutes, then remove from cookie sheet to wire rack. Cool completely before storing in airtight container.

Recipe adapted from Hershey's Kitchens.