Peppermint Bark

So, it's the day after Thanksgiving, and I am still feeling full!  My brother ate around 5 pounds of food....he was his own competition.  Anyway, I love the holiday season, although it will start being very busy at work.  I'm still learning, but I think I will get the hang of it soon.  Alright, now about this recipe.  I do not remember where exactly I found this, all I know is my mom asked to make peppermint bark, and I was up for the challenge.
Turns out, it is not much of a challenge.  Making the bark is foolproof, so without further ado....here is the recipe!

Recipe:

Ingredients:

11.5 oz Dark Chocolate Chips

11 oz White Chocolate Chips

2 tablespoons Vegetable Oil (divided into two tablespoons increments)

5-6 Candy Canes, Crushed (you can smash them with a hammer. It worked better than a rolling pin, for me.)

Directions:

1. Take out a small/medium pot with a bowl/pot that fits inside of the first pot.  Make sure the bowl/pot is stable when you balance it over the pot, and does not touch the bottom of the first pot.
2. Fill the first pot with water, to just below where the bowl would touch the water.  Don't let the bottom of the bowl touch the water.
3. Dump the dark chocolate chips in the bowl, along with the two tablespoons of vegetable oil. Mix around with a spatula, until  everything is evenly coated.  Place the bowl on top of the pot, and turn the stove onto medium.
4. Mix the chips periodically with the spatula, until they are melted.
5. Meanwhile, place a sheet of foil in a 9x9 baking dish. (If you want it thinner, then you can do a larger dish.)
6. After the dark chocolate is melted, pour it in the dish.  You can tilt/shake the pan to evenly coat the bottom of the dish. and refrigerate for 30 minutes-1 hour.
7. Wash the melting dish, and dry thoroughly.
8. Melt the white chocolate using the same steps as you did with the dark.
9. After the dark chocolate has hardened, pour the white chocolate on the dark, and even it out, so it covers the dark.
10. Sprinkle the crushed candy canes on top, pressing them in the white chocolate slightly.
11. Put in the refrigerator for 30 minutes-1 hour.
12. Cut the bark into pieces, however big/small you want.
13. Enjoy!

Upside Down Pumpkin Pie with a Light Caramel Sauce

So, I got this recipe from a teacher, and I do not know where she found it....So, not quite sure how to source this :).  This is pretty much the name, and it tastes out of this world!  I made this with my dear friend, as part of our Halloween festivities-which were very fun.

The Recipe:

 Pie Ingredients:

One 29 oz. can or two 15 oz. cans pumpkin puree (not pumpkin pie mix)

1 can evaporated milk (12 oz.)

1 cup golden brown sugar (light is fine to use, as well)

1/2 cup granulated sugar

4 large eggs

4 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

1 tsp. salt

1 package yellow cake mix (18.25 oz.)

2 cups chopped pecans (can omit if allergic)

2 sticks unsalted butter, melted (1 cup)

Caramel Sauce:

2 sticks (1 cup) unsalted butter

2 cups light brown sugar

1 cup heavy cream

Melt butter, stir in brown sugar and cream. Cook over low heat until blended. Serve warm.
 

Mixing the ingredients :)

Step #3!!

1. Preheat oven to 325 degrees Fahrenheit.
2. To make filling, in a large bowl, whisk together pumpkin, milk, eggs, spices and salt.
3. Grease a 9" pie dish. Line with 14 inch piece of waxed paper or foil, for easy removal.  (Live and learn....)  Pour filling into paper.
4. Sprinkle top with cake mix and then with nuts, if using. Drizzle melted butter over.
5. Bake on the middle rack in a 325 degree oven for 55 to 60 minutes, until the top is deeply browned and a knife inserted near the center comes out clean.
6. Cool completely
7. Refrigerate for at least four hours, or overnight.
8. Remove from the refrigerator several hours before serving.

To serve:

Turn upside down on a platter.  Carefully pull on waxed paper and lift pie plate carefully from pie. Top with warm caramel sauce.

Hope you all had a great Halloween!  I had a lot of fun making this, and another post will be up soon :).  Thank you to my friend who helped with the recipe!