We played catch up this weekend.

We finished all our Christmas shopping, except our gifts for each other.

I finished up the holiday cards and they are ready for stamps tomorrow.

And… I got another treat ready for the holidays 🙂

Peppermint Bark

Melt 2lbs of White Chocolate in double boiler.

Crush 12 peppermint candy canes and add to melted chocolate along with 1/2 tsp of peppermint extract.

Stir until smooth.

Spread on a baking sheet lined with parchment. Chill in refrigerator until hard, crack and serve.

Will last several weeks in a tin in the fridge.

From the Canadian Living December 1997 Magazine (yes, I buy one or two a year and keep them forever!)

Chocolate Filled Meringues

4 Egg whites
1/4 tsp Cream of Tartar
1 cup Granulated Sugar
2 tbsp Unsweetened Cocoa Powder
3 oz SemiSweet Chocolate Chips

In a bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar 2 tbsp at a time, until stiff glossy peaks form. Using piping bag or spoon, p[ipe into 1 1/2 ( I make them smaller) mounds on parchment paper-lined or greased and floured baking sheets ( I use parchment, not as messy) . Sift cocoa powder over top. Bake in centre of 200F (100C) oven for 2 hours or until dry. Turn off oven; let stand in oven for 1 hour or until cool.

In bowl over sauce pan of hot (not boiling) water, melt chocolate, stirring occasionally. Spread over bottom of 1 meringue (I dip them); sandwich with bottom of secnd meringu. Repeat wit remaining. Store in airtight container or freeze. Makes about 36 (or 100) cookies.

Enjoy and be sure to tell if you tried the recipe. I have been making them since 1997 and they are always a fav. I have always made them the size of a hershey’s kiss. Makes them popable into the mouth by everyone 🙂