who doesn't love candy canes? :) 

haha yeah so check out my other winter tip:http://www.polyvore.com/butterball_snowmen_recipie_lt/set?id=39438710




-1 container of Vanilla ice cream(your not going to use the whole thing but its a good idea to get a full 1)
-1(8-16oz.) package of peppermint candy canes
-1 bar of Hershey's dark Chocolate
-3/4 cup milk
-1 container of Hershey's choco syrup.
-crabhammer or regualr hammer, or a hard floor
-cheese grader
-optional=whipped cream+cherries


-scoop about 4-6 good sized scoops of vanilla ice cream into your blender
-Then place about 2-3 candy canes into a plastic bag, and smash them with your crab hammer, or regualr hammer, or smash them on teh floor haha until they are in small pieces 
- then shred the dark choclate bar with the cheese grader(into small bowl.)
-blend the ice cream for about 30-60 secs. it should be fairly blended by now. 
-combine the peppermint pieces and chcoolate shreds into the blender, and blend for 10-30 more seconds.
-add a tiny bit of chocolate syrup to the bottom of your cup, and pour the milkshake in the cup.
-them add whipped cream+cherries if you want or whatever else you want.

and enjoy!!!! <3



20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

+Line a 9x12 inch baking pan with aluminum foil or parchment paper.
+Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. +Chill until firm, about 15 minutes.
+Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
+Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

CREDIT TO http://allrecipes.com/recipe/layered-peppermint-bark/detail.aspx FOR THE RECIPE


+3/4 c. butter
+1 1/2 c. brown sugar
+2 T. water
+2 c. semi-sweet chocolate chips
+2 1/2 c. flour
+1 1/4 tsp. baking soda
+1/2 tsp. salt
+bag of crumbled peppermint candy canes

Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Put this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes.
Spoon onto cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, sprinkle peppermint candy canes(crushed) on top of the cookie and do not spread. The pieces will get soft at first, but then keep their shape and re-solidify when cool.

CREDIT TO: http://www.beckyhiggins.com/recipes/?p=18# 



2 cups sifted cake flour
3/4 teaspoon salt
4 (1 ounce) squares unsweetened chocolate
1/4 cup butter
2 cups white sugar
2 egg yolks, beaten
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 recipe Seven Minute Frosting
1/2 cup crushed peppermint hard candies
3 drops red food coloring


+Preheat oven to 350 degrees F (175 degrees C). +Line the bottom(s) of two 9 inch square pans, two 9 inch round pans, or one 9 x 13 inch pan with parchment paper.
+Sift together the cake flour and salt.
+Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in sugar. +Blend in egg yolks and 1 cup milk. Add flour and salt, and mix just until all flour is dampened. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pan(s).
+Bake in 9 x 13 inch pan for about 45 minutes, or in two 9 inch pans for about 30 minutes. Test for doneness by pressing lightly on the cake; it should spring back when done.
+Prepare Seven Minute Frosting, omitting vanilla. Tint frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

CREDIT TO:http://allrecipes.com/Recipe/deep-dark-chocolate-peppermint-cake/detail.aspx


First make the cocoa:


3 cups milk
1/3 cup semisweet chocolate, grated
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1 egg

Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs.


place crushed peppermint pieces into the hotchocolate and stir(a lot) now take a solid candy cane and stir with that in your hot coca to give ti a peppermintish flavor :)


thanks for reading wnjoy winter + feel free to request winter tips? thanks :)
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