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Christmas Eve 2012

03 Jan
Gingerbread House

Gingerbread House

It really seems like just yesterday that I was writing my post for December 24th, 2011. So much has happened in the past 365 days! What’s happening today is that I am spending time with my 2 littlest angels and finishing up on my holiday baking, homemade Christmas candy, and other holiday prep. I have my Gingerbread house drying on a rack. Tiger Butter and Peppermint Bark are hardening. Yes, this Christmas is going to be good!

Candy making has never been my biggest success. However, I never give up on trying. This year is no exception. I was absolutely going to master the Homemade Christmas Candy this year.

Tiger Butter is something that I discovered at a local candy and chocolate shop. My girls wanted me to learn how to make it. If you have never tried Tiger Butter, it is a marbled or tiger striped chocolate and peanut butter bark candy.
After that I moved on to making Peppermint Bark. I have always wanted to try it, as I look forward every year to buying it at Christmas Time. In my typical fashion I didn’t really follow a recipe. I like the Ghirardelli Peppermint with Dark Chocolate Bark, so I thought I would emulate that.

Last baking task of Christmas Eve 2012 was to make and decorate a Gingerbread house. This year’s house was maybe my all-time favorite! I used pastel colored candies instead of traditional red and green. I found some interesting rope marshmallows that we trimmed to line the front and back, used wafer candies on the roof and a candy necklace we cut apart as ‘lights’. The girls and I had such a good time baking and decorating it.

What a great way to spend our Christmas Eve, making a Gingerbread house and tasting my homemade Christmas Candy. My heart is full.

Tiger Butter

  • 8 ounces white chocolate or white almond bark
  • ½ cup creamy peanut butter
  • 8 ounces semi-sweet or milk chocolate
  1. Line an 8 X 8 or 7 X 11 pan with waxed paper. 

  2. In a glass bowl, melt the white chocolate in the microwave on medium-low power at 30 second intervals, stirring after each 30 seconds until it is completely melted. 

  3. Stir in the peanut butter.

  4. Pour the peanut butter mixture into the prepared pan. 

  5. Melt the chocolate in a glass bowl in the microwave, as above. 

  6. Pour the chocolate over the peanut butter mixture in three rows. 

  7. Take a clean table knife and run it gently down each of the three row, in alternating directions. Wipe the knife clean and then run the knife back and forth across the chocolate lines, in alternating directions to make a marble or “tiger stripe” pattern. 

  8. Let cool to room temperature and cut or break into squares or pieces.

 

Peppermint Bark

  • 8 ounces dark chocolate or semi-sweet chocolate chips
  • 1 package of white almond bark
  • ½ cup crushed peppermint candy canes
  1. Line an 8 X 8 or 7 X 11 pan with waxed paper. 

  2. In the bowl of a food processor, place unwrapped candy canes, and pulse several times until they are chopped fine, but not powdery. 

  3. In a glass bowl, melt the dark chocolate in the microwave on medium-low power at 30 second intervals, stirring after each 30 seconds until it is completely melted. Pour into the prepared pan. 

  4. Melt the white bark in a glass bowl in the microwave, as above. Add ½ of the chopped candy canes to the almond bark and stir until it is well mixed. Pour the almond bark over the chocolate. 

  5. Let cool slightly and sprinkle the remaining candy canes over the top. Let cool to room temperature and cut or break into pieces.

Store in a covered container.

 
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Posted by on January 3, 2013 in Baking Recipes

 

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