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Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.


  • 1/2 Pound bacon
  • 1 box candy canes, crushed
  • 1-2 Tablespoon maple syrup


Preheat the oven to 400 degrees.

Place each slice of bacon on a baking rack that’s on top of a baking sheet. Sprinkle each slice with a little bit of salt and pepper, and then bend the top of each slice so that the bacon resembles a candy cane. Roast the bacon until crisp, about 15-20 minutes. Remove the bacon from the oven and brush each slices with the maple syrup. Bake in the oven for an additional 4 or 5 minutes. When the bacon is done, remove from the oven and sprinkle each slice with the crushed candy canes.

Nutritional Facts


Calories Per Serving332

Folate equivalent (total)6µg1%

Recipe Summary

  • 2 egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • ½ cup white sugar
  • 2 peppermint candy canes, crushed

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

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Peppermint Fluff – Just 4 Ingredients!

I’ve got the prettiest, two minute dessert you’re going to make all holiday season long for you today! This Peppermint Fluff has just four ingredients and will disappear as quickly as you can make it. Double the recipe for a crowd!

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If you are looking for an outrageously awesome dessert for the holidays but don’t have more than 2 minutes to spare…you’ve come to the right place!

I ADORE fluff recipes. They are insanely easy and absolutely no one can resist the allure of a marshmallow filled dessert salad. No one. Today I’m sharing this super easy Peppermint Fluff for all your holiday entertaining needs. You’re going to have a lot of happy people in your life after you make it. Promise.

I used a few basic ingredients that I keep on hand throughout the holidays: marshmallows, Cool Whip (or whipped cream), Andes peppermint crunch baking chips, and, of course, International Delight’s Peppermint Mocha creamer. I go through a bottle a week because I am living off of coffee these days and it’s my very favorite creamer to add to my coffee – especially during the holidays.

And, of course, I love making drool-worthy recipes with it – like this one.

So here’s what you have to do…throw the marshmallows in a bowl, scoop the Cool Whip out of the container, pour in the Andes peppermint chips, and drizzle on the creamer. Fold everything together and voila! You’ve got fluff.

I went the extra mile and added a few drops of food color to the mix because lately I’ve had a thing for pink. What do you think? Yay or nay?

Here’s what I need you to do…

  1. Make this peppermint fluff.
  2. Put it on your holiday table.
  3. Count the seconds until it disappears.
  4. Make sure you get some before it’s gone!

Seriously you guys, my boys inhaled this stuff. Make sure you top the bowl with some more Andes peppermint chips or crushed candy canes. I am clearly addicted to these tiny candy canes because I’m putting them in and on everything.

Recipe Summary

  • 30 crushed peppermint hard candies, divided
  • 1 ½ pounds milk chocolate candy, coarsely chopped
  • 1 ½ pounds white chocolate, chopped
  • 1 teaspoon oil-based peppermint flavoring, or to taste

Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.

Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.

Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.

Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Peppermint Fudge

For the past two weeks I have been slowly sneaking in Christmas decorations into our house. First, I bought new Christmas stockings and because, duh, it seemed ridiculous to pack them in the garage only to pull them out a month later, I hung them up.

Next I found myself buying a couple items for my desk area, you know, to get me in the holiday spirit. I hung up a sled on the wall, bought candy canes, and then next thing I knew I was making Practically Perfect Peppermint Fudge.

Y’all! This is the BEST time of the year! I am so in the Christmas spirit and I know that Thanksgiving isn’t until next week but I just.can’t.help.it.

Last week we picked up Operation Christmas Child boxes at our church and the boys and I had so much fun shopping and filling eleven boxes this year – a new record for us! We also hit IKEA hard for Operation Bear Hug at school and the boys brought in ten new stuffed animals of the drive. Best part? Bryce told me that it makes his heart feel good when he does things for other people. << That is the Christmas spirit I’m talking about.

More than anything I wish I could make up a batch of this fudge and ship it off to each one of my loyal readers – you know who you are! This fudge just screams Christmas and tastes just like it.

I am such a HUGE fan of fudge (check out all these great recipes!) and peppermint too! They are a match made in heaven!

This is an easy fudge recipe (chocolate + sweetened condensed milk) and with the addition of crushed candy canes and peppermint extract, it’s truly exploding with the perfect peppermint flavor.

So pretty and festive – it truly will make the holidays bright! Make up a batch to share with friends and family this holiday season!

Peppermint Bark

Peppermint bark is a candy we cannot wait to get our hands on every holiday season. Luckily for you, you can make a batch in 10 minutes flat.

What is peppermint bark?

It's a holiday treat made of two types of chocolate&mdasheither semisweet or dark and white&mdashand chopped candy canes. Williams-Sonoma is basically famous for theirs at this point. And for good reason, it's delicious, but peppermint bark is so easy to make that once you do it, you can't totally justify paying for it.

Do I need to use the peppermint extract?

Yes! This is what makes the chocolate taste so minty!

How do I melt chocolate?

You have a couple options for this:

  1. Microwave: Place the chocolate chips or baking pieces in a large heatproof bowl and microwave on low in increments of 30 seconds. Remove the bowl from the microwave and stir between each increment. We're using a lot of chocolate chips here so you'll want to keep stirring to make sure the ones on the bottom get melted, not burnt.
  2. Stovetop: The easiest way to melt this many chocolate chips is using a double boiler on the stovetop. Double boiler sounds fancy, but it's not. It just means you place a glass bowl on top of some simmering water so that the steam melts the chocolate. You just want to avoid getting water in the bowl&mdashthe chocolate will seize!

How long does peppermint bark take to set?

Once you pour over the melted chocolates onto a parchment-lined baking sheet and sprinkle the bark with candy canes, you just need to refrigerate the bark for 20 minutes, or until it's firm. If you're in a real rush, you can pop it in the freezer for 10 minutes.

Sunday with Peppermint: ‘I start with bacon and eggs, the same as every day’

How does Sunday start? For the past few years, like a walking zombie, in another city, state or country, making my way to the airport after a show. I got really good at getting up after barely any sleep, packing and boarding before properly waking up. Now I’m at home in Harlem with nowhere to go.

A morning routine? I shut off my many alarms and turn on all the lights to wake me, and do my daily skincare routine: a brush wash with warm water, then moisturise and tone. I find it comforting. Then I make breakfast: bacon and eggs, the same every day.

How have you coped with lockdown? It has felt like an endless stream of quiet Sundays away from the busyness and with the world on pause. We’ve seen clearly the prejudice, injustice and corruption, a result of how we’ve lived for decades. I went from extreme despair to determination, so have written and finished three albums.

Early Sundays in NYC? Working until the early hours of Sunday morning in the clubs, before heading straight to work at 9am supervising the studio spaces at my college. Half the time nobody would show up so I’d sleep on the floor. It meant we always had a free rehearsal space – I’d sneak my friends in to practise our songs and drag routines.

Do you perform? For seven years I had a weekly Sunday night show called Sing Out Sister, New York’s award-winning premier gay karaoke. We’d sing alongside Desperate Housewives screenings. And in the early 2000s I’d spend Sundays on three-day weekends at the legendary Motherfucker, a rock’n’roll androgynous gender-bending party, which felt like the future.

If you could be anywhere next Sunday? Bali, please, will you take me? I’ve never been and I think now is the time.

Peppermint’s latest release is A Girl Like Me: Letters to My Lovers

Peppermint Sugar Cookies

This is a nice, crispy cookie. Be careful not to bake them too long. The cookies that bake up best are those that don't have large chunks of peppermint in them. It's best if you crush the peppermint until almost powdered or very small pieces.

Prep Time: 25 min + chill time

Cook Time: 10 min


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar
1 large egg yolk
2 large egg whites
1/2 teaspoon peppermint extract
1/2 cup finely crushed hard peppermint candies or candy canes (about 3-ounces)
additional powdered sugar for rolling


1. Sift together dry ingredients- flour, baking powder and salt set aside.

2. In a large bowl, beat butter and powdered sugar with an electric mixer until light and fluffy. Add egg yolk and beat until blended. Add egg whites and extract and mix well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.

3. Gather dough into a ball. Wrap dough in plastic and chill for about an hour.

4. Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.

5. Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.

6. Bake until cookies are golden on bottom, 10 to 12 minutes. Transfer to racks to cool completely.

*Use round peppermint mints or small candy canes (they easier to unwrap than the larger ones).
*These cookies turn out best if mint is crushed finely, with few large "chunks" of peppermint.
*Reader tip: Add white chocolate chips!
*Since readers recommended it, I added some peppermint extract to the original recipe.

Recipe Summary

  • 8 ounces high-quality semisweet chocolate, broken into pieces
  • 2 teaspoons canola oil, divided
  • ½ teaspoon peppermint extract, divided
  • 8 ounces high-quality white chocolate, broken into pieces
  • 25 peppermint candies, crushed

Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles set aside.

Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.

Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.

Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.

Pour the white chocolate directly over the semisweet chocolate layer spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan break into small pieces to serve.

Watch the video: Peppermint meme ROBLOX ft. Bacon and acorn hair

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