Peppermint Patty Coconut Bark

• 1 cup coconut oil, organic, virgin, unrefined
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup raw honey
• 1 cup unsweetened shredded coconut

Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.

Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.

Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.

Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.

Recipe by Stephanie Breuner

Chocolate truffle cakes

image and recipe via martha stewart

Makes 6 individual cakes

• 5 tablespoons unsalted butter, plus more for muffin tin
• 1 tablespoon all-purpose flour, plus more for dusting
• 14 ounces semisweet chocolate, chopped
• 2 tablespoons sugar
• 2 large eggs
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
3. Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. (I usually do 17 min, my over bakes hot). Immediately turn out onto wire racks; reinvert, and let cool.

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

My Favorite Chocolate Frosting.

1 cup butter softened

3/4 cup melted chocolate chips, cooled

1 to 1.5 cups powdered sugar

tsp. vanilla

milk if needed

Beat butter until smooth, add melted and cooled (though still liquid) chocolate chips. Blend in powdered sugar to desired taste and consistency. Stir in Vanilla. If too stiff add small amounts of milk to reach desired consistency.

For a lighter consistency beat vigorously.

enjoy.

*photo credit

Nordy Bars.

photo credit

Nordy Bars - Renee White

Ingredients:

1/2 cup butter

1 pkg. (12 oz) butterscotch chips

1/2 cup firmly packed brown sugar

2 eggs

1.5 cup flour

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla

1 pkg. (12 oz) chocolate chips

2 cup miniature marshmallows

Instructions:

In a medium saucepan, melt butter over medium heat. Add butterscotch chips and brown sugar; stir until melted. Remove pan from heat and stir in eggs; add flour, baking powder and salt. Mix thoroughly. Stir in vanilla. Set aside to cool. When cool stir in chocolate chips and marshmallows. Spread in greased 9x13 pan. Bake at 350 for 25 minutes. Remove from oven and let cool thoroughly before cutting into squares.