Ingredients
- Servings: 18
- 12 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 3/4 cup ghirardelli 60% cacao chocolate chips, melted and cooled to room temperature
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup ghirardelli 60% cacao chocolate chips, melted
- 18 ghirardelli peppermint bark squares
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
- for the dough: beat together the butter and sugar until smooth. stir in the 3/4 cup melted and cooled chocolate chips. stir in the flour, baking soda and salt.
- option 1: cookie cutters
- preheat the oven to 350 degrees.
- form the dough into two 5 inch discs. place a disc on a lightly floured work surface, sprinkle flour on top and use rolling pin to roll dough 1/4 inch thick. use cookie cutters to cut into 1 1/2 inch circles or star shapes. repeat with the second disc. after you roll out the second disc combine scraps from each and re-roll.
- place 2 inches apart on parchment lined baking sheets. bake for 15 minutes, switching the trays half way through if you are baking more than one tray at a time. cool to room temperature.
- option 2: roll and cut dough
- divide the dough in half. place half on a piece of floured parchment paper. with your hands, gently shape into a 1 1/2 inch wide log. (you can put a little flour on your hands if needed.) wrap the parchment paper around the log and gently roll the parchment paper and log together to make the log round. repeat with the other log and a second piece of parchment paper. refrigerate logs until hard, about 1 hour. (you want it hard enough so when you slice it your cookies stay round and don't get squished on one side.)
- preheat the oven to 350 degrees.
- slice the dough 1/4 inch thick. place 2 inches apart on parchment lined baking sheets. bake for 15 minutes, switching the trays half way through if you are baking more than one tray at a time. cool to room temperature.
- assemble the sandwiches: once cookies have cooled, brush the undersides of each with the remaining melted chocolate. place a peppermint square on top of half the cookies. place a second cookie, melted chocolate side down on top making a sandwich. let the chocolate harden, about 30 minutes. store in an airtight container at room temperature.
Ingredients
- Servings: 1
- 2 (14 ounce) cans sweetened condensed milk
- 1 1/4 cups spiced
Recipe
Preparation Time: 5 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 40 mins
- remove the labels from the cans of milk. place the cans into a large saucepan, and cover with a few inches of water. bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. after the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
- open the cans and scrape the browned milk into a bowl, whisk in the spiced until smooth, then pour into a bottle with a top. the liqueur will keep for several months in the refrigerator.
Ingredients
- Servings: 4
- 1/2 fresh pineapple - peeled, cored, and chopped
- 1 cup vanilla yogurt
- 1 banana, cut into chunks
- 1/2 cup orange juice
- 32 ice cubes, or as needed
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- blend pineapple, yogurt, banana, and orange juice together in a blender until smooth. add ice and blend until ice is completely crushed and incorporated.
Ingredients
- Servings: 1
- 1 (1.5 fluid ounce) jigger cherry
- 1 (1.5 fluid ounce) jigger triple sec
- 1 dash grenadine syrup
- 4 fluid ounces cranberry juice
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- pour the , triple sec, grenadine, and cranberry juice into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.
Ingredients
- Servings: 30
- 4 extra large egg whites
- 1 2/3 cups confectioners' sugar
- 1 1/3 cups almond flour
- 1/8 teaspoon salt
- 1/4 cup superfine (castor) sugar
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 9 hrs
- place egg whites into a metal mixing bowl and refrigerate overnight. the next day, bring egg whites to room temperature.
- preheat oven to 280 degrees f (138 degrees c). line baking sheets with parchment paper.
- whisk confectioners' sugar and almond flour in a bowl. beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- pipe 1-inch disks of meringue the prepared baking sheets, leaving 2 inches of space between cookies. the batter will spread. lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air from the cookies. let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Ingredients
- Servings: 5
- 2 (10 ounce) cans chunk chicken, drained
- 4 hard-cooked eggs, chopped
- 1/4 cup parmesan curls, shaved with a vegetable peeler
- 1/4 cup chopped pine nuts
- 2 tablespoons sweet dill pickle relish
- 1/4 cup chopped white onion
- 1/3 cup mayonnaise
- 1/3 cup cole slaw dressing
- salt and freshly ground black pepper to taste
- 10 slices sandwich bread
- 5 lettuce leaves
- 5 slices ripe tomato
- 2 avocados, sliced
- 5 slices monterey jack cheese
Recipe
Preparation Time: 20 mins
Ready Time: 50 mins
- lightly combine the canned chicken, eggs, parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. cover and refrigerate for 30 minutes to blend the flavors.
- to assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and monterey jack cheese slices over the salad. top with remaining sandwich bread slices.
Ingredients
- Servings: 2
- 1 1/2 cups raspberry juice
- 3 scoops raspberry sherbet
- 1/2 cup carbonated water
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- in a blender, combine raspberry juice, raspberry sherbet and carbonated water. blend until smooth. pour into glasses and serve.
