Peppermint Ganache (from www.ourbestbites.com)

Recipe from Our Best Bites

top peppermint fudge cupcake jars with this ganache (and frosting):

4 oz semi-sweet chocolate (chocolate chips are fine)
1/2 C heavy cream
1/4 tsp peppermint extract

Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the outside. Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap. Let sit for 5 minutes, add peppermint extract and then whisk until smooth. Let cool un-covered until thickened slightly, almost like a thin pudding.

To assemble, pour 1 1/2-2 Tbs ganache over the top of each cupcake jar. If desired, use a paring knife to first hollow out a well in the middle of the cake. Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set. If storing overnight, place lids and rings on jars and leave at room temperature.

Peppermint Fudge Cupcake Jars (from www.ourbestbites.com)

Recipe by Our Best Bites (Image above from their website as well)
Makes approximately 8 jars or 12 Cupcakes
(I cut the recipe in half to make only 4 jars - but used 2 eggs)

Cupcakes (cake base for this dessert adapted from Shelly Kaldunski)

2/3 cup all-purpose flour
2 1/2 Tbs unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz chocolate, chopped. (or abt 1/2 C chips) Use bittersweet, dark, or semi-sweet.
1/2 C + 3 Tbs real butter, cut into pieces
3/4 C plus 2 Tbs sugar
3 large eggs, at room temperature
1 tsp vanilla extract

8 8oz wide mouth mason jars (the short squatty kind)


Preheat oven to 350 degrees. Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. Set mixture aside and let cool 10-15 minutes. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Using a wooden spoon (don't use an electric mixer) stir the sugar into the chocolate mixture until combined. Stir in the eggs one and a time, beating with your spoon until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (no need for greasing the jars) or 12 cupcake liners if you're going that route. The jars should be about half full or a little less. Bake until a toothpick inserted into the center of the jar comes out with only a few moist crumbs attached 22-25 minutes. Remove from oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool till at least close to room temperature before topping with ganache and frosting.

Peppermint Bark Popcorn

Recipe courtesy of Our Best Bites
(check there for photos, etc.)

2 bags microwave popcorn
1 lb Almond Bark (or white chocolate chips)
1 6oz box candy canes, crushed. (About 1-1 1/2 C)
2 tea. peppermint extract, or a few drops of peppermint oil

3/4 C semi-sweet chocolate chips

Place popcorn in a very large mixing bowl.

Crush the candy canes (easiest, although very noisy, if done in a food processor or blender).

Melt the almond bark, (or white chocolate) in your microwave. (cook on 1 min intervals, and stir in between until smooth.)

When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. If you use a peppermint oil it shouldn't seize at all, just make sure to only use a few drops as oil is stronger than extract. Pour over popcorn, add crushed candycanes and stir to combine.

Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it "dry".

While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn.