Peppermint Marshmallow Pops

1 ~ 10 oz package marshmallows
1 ~ 14 oz package white chocolate melts, recommended: Wilton
1/2 t peppermint extract
30 peppermint discs, crushed*
30 lollipop sticks

Cover cookie sheet with wax paper. Melt white chocolate discs according to package instructions. Press one lollipop stick in center of each marshmallow and place on wax paper. Dip each marshmallow into chocolate until completely covered while holding stick. Gently tap stick on side of bowl to remove excess chocolate. Sprinkle crushed peppermint candy evenly over chocolate, including top of marshmallow. Return pops upside down (stick pointing up) to wax paper.

Let stand at room temperature until chocolate is set, or place in refrigerator for 15 minutes. Store tightly covered at room temperature. Yield 30 marshmallow pops.

Chef's Note:
* I used a mortar and pestle to crush my peppermints. Much easier than using a rolling pin to bang on my countertop.

There is enough white chocolate to dip the remaining marshmallows half in chocolate, just crush more peppermints. I found that it took approximately one peppermint disc to cover each marshmallow.

Special thanks to my dear friend D.L. White for the use of her Wilton Melting Pot (pictured below). It melts the candy in minutes and has a warming setting that keeps the candy at the perfect temperature for dipping. A must have for all candy makers. (Santa, are you reading this?)

Peppermint Bark ~ adapted from Food Network

2 ~ 12 oz packages white chocolate morsels, recommended: Nestle's
6 oz. peppermint sticks, recommended: Bob's
1 t peppermint extract

Cover cookie sheet with wax paper and set aside. Seal peppermint sticks in zip top bag. Crush sticks using rolling pin until no bigger than 1/4 pieces remain.

In medium microwave safe bowl, place white chocolate and heat in microwave 1 minute on high power. Remove and stir. Continue microwaving at 10 second intervals, stirring well after each, until chocolate is almost completely melted. Stir well until no lumps remain and add peppermint extract.

Pour onto cookie sheet and spread into even layer approximately 1/4 inch thick. Sprinkle with crushed peppermint candy and press candy slightly into chocolate.

Place cookie sheet in freezer for 30 minutes to harden. Remove from freezer and break candy into chunks. Store tightly covered at room temperature. Yield approximately 2 pounds candy.

Orange Hazelnut Hot Cocoa

2 c milk
peel from one orange
6 rounded tablespoons Hazelnut Hot Cocoa, recommended: Ghiradelli
1/8 t fresh ground nutmeg

Place milk in microwave safe 2-cup measuring cup. Using vegetable peeler, remove peel from orange, taking care not to remove too much white pith with the peel, and place in milk. Microwave milk and orange 2 to 3 minutes or until desired warmth. Carefully remove orange peel and discard. Add cocoa and nutmeg and stir well to combine. Pour into two mugs and serve immediately. Serves 2.

Cheddar Cheese Sauce

3 T butter
3 T flour
1/2 t salt
1/8 t fresh ground black or white pepper
1 1/2 c milk
1 c grated sharp Cheddar cheese

In medium saucepan, melt butter over low heat. Remove from heat and whisk in flour, salt and pepper. Whisk in 1/4 c milk and whisk until smooth. Gradually add remaining milk, whisking until well mixed. Return to cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (approximately 5 minutes). Remove from heat, add cheese and stir until completely melted. Serve over pasta, vegetables or sandwiches.

Yield 2 cups.

Pumpkin Bread ~ adapted from Food Network

3 c sugar
1 c vegetable oil
4 eggs, lightly beaten
1-15 oz can solid pack pumpkin (NOT pie filling)
3 1/2 c flour
2 t salt
2 t baking soda
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
1/2 t cloves
2/3 c water

Preheat oven to 350°. Butter and flour 2 ~ 9 x 5 loaf pans and set aside.

In bowl of mixer fitted with paddle attachment, mix together sugar and oil. Add eggs and pumpkin and mix just until combined. Whisk together dry ingredients in separate bowl. Alternately add dry ingredients and water into wet mixture, starting and ending with dry. Mix just until combined.

Divide batter between prepared loaf pans and bake 50-60 minutes or until cake tester comes out clean. Let stand 10 minutes, remove from pans and cool.