Weekend Baking Day

Baking on a weekend afternoon can be a fun pastime with the kids – especially if you don’t have to make dinner that evening.  Because the Peppermint Bark needs to chill in the freezer I like to get it started and then make some muffins.  The Muffins are snacks to enjoy and the Peppermint Bark goes in the freezer until the holidays.

Holiday Peppermint Bark
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Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.
Holiday Peppermint Bark
Print Recipe
Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a medium bowl over simmering water melt the bittersweet chocolate. As the chocolate melts stir with a spatula and ensure no water or steam drips into the chocolate causing it to seize. Once the chocolate is melted remove from heat and add peppermint drops. Start with 5 drops, taste and add more if desired. I like 8 drops of DoTerra Peppermint Oil.
  3. With your spatula spread the chocolate as evenly as possible over your parchment paper and then chill in the freezer for 1 hour.
  4. In a medium bowl over simmering water melt the white chocolate. As the chocolate melts stir with a spatula and ensure no water or steam drips into the chocolate causing it to seize. Once the chocolate is melted remove from heat and add peppermint drops. Start with 5 drops, taste and add more if desired.
  5. Spread the white chocolate over the dark chocolate as quickly as possible so as not to melt the dark chocolate. Sprinkle with crushed candy canes and chill in the freezer overnight.
  6. Transfer your chocolate to a cutting board and using the tip of a chef knife break the chocolate into pieces. Store in an airtight container in the freezer.
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Banana Chocolate Swirl Muffins
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This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Banana Chocolate Swirl Muffins
Print Recipe
This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Ingredients
Dry Ingredients:
Wet Ingredients:
Chocolate Swirl
Instructions
  1. Place butter and eggs on the counter to bring to room temperature. Puree bananas in your blender or food processor.
  2. Preheat oven to 350 degrees and line your muffin pan with papers.
  3. In a medium bowl whisk together dry ingredients.
  4. In the bowl of your electric mixer fitted with the paddle attachment beat together butter and sugar until light and fluffy. Add eggs one at a time scrapping down the sides of the bowl after each addition.
  5. Mix in mashed bananas, sour cream and vanilla. Add dry ingredients and stir on low just until combined.
  6. In a small bowl on top of a small pot of simmering water melt the chocolate chips and stir in cocoa powder. Remove from heat.
  7. Remove one cup of the banana batter and stir into the chocolate mixture.
  8. Use a spatula to ensure the banana batter is completely mixed. Drop spoonfuls of the chocolate batter into the banana and swirl slightly. Do not over mix or batters will become blended. Using a muffin scoop fill your pan. You may be able to do 14 muffins.
  9. Bake until a toothpick comes out clean 20-25 minutes.
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Sticky Tips

You need slightly more white chocolate (approximately 1/4 cup) than dark for easy spreading.  If you have a scale at home you can measure 16 ounces or 1 lb of dark chocolate and 17-18 ounces of white chocolate.

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