Marshmallow Pops

These are so easy to make and so darn cute! My sister made them for my niece's birthday party in October. They were adorable (the pink ones below)! The possibilities are endless with these things! I gave mine as gifts. I thought they would be great to stir coffee or hot chocolate with. Of course, you could just eat them as they are!

To make your own personalized ones...dip them in colored baking pieces (like you buy at the craft store) and then roll them in whatever sprinkles you want! Mine are dipped in melted milk chocolate, which had a hard time setting and then rolled in peppermint crumbs.

Marshmallow Pops

Large Marshmallows

Melted Chocolate

Sprinkles, Candies, whatever!

Cookie Sticks

Place each marshmallow on a cookie stick. Dip in the melted chocolate and then roll in the sprinkles or candy. Lay them on parchment paper to set the chocolate. Delicious and cute!

Sugared Pecans

I made so much of this stuff this month! They were so yummy and I want more! I gave these as gifts to the girls I work with and sent a ton to work with Charlie. This was an easy recipe and so worth it! My only advice would be to use a ziploc bag when mixing the stuff and dump the hot pecans on parchment to cool. Then quickly rinse your baking sheet while the sugar is still hot. You will be able to get the sugar off your pan if you wait, but you will need to let it soak. Enjoy!


Sugared Pecans
Source: All Recipes


1 lb pecans
1 C sugar
1 egg white
2 tsp. water
1/2 tsp. cinnamon
3/4 tsp. salt


Mix the water and egg white until frothy. Pour the egg white mixture into a gallon size bag. Toss the pecans in the egg white mixture in the bag. Mix together the sugar, cinnamon, and salt in a bowl. Pour into the gallon size bag over the pecans. Toss the pecans in the sugar mixture. Bake on a greased cookie sheet at 250 for 1 hour. Stir every 15-20 minutes.

Peppermint Bark

A student gave me a bag of Ghirardelli Peppermint Bark. I brought it home and told Charlie not to open it because I wanted to save it for last minute present if needed. So what do I do? Open it. It was delicious and gone very quickly! So I had to make my own peppermint bark this year! This was so easy and delicious! The original recipe called for using 8 candy canes. I ground mine so fine in my food processor (the way I like it) that I only used about half of it! This was so yummy and a great alternate to the packaged stuff! I almost wish I had made a double batch! I used milk chocolate in mine because I'm not a big fan of dark. You could use either.

Peppermint Bark

Adapted from Novice Chef

17 oz. milk or dark chocolate baking chips

17 oz. white chocolate baking chips

1 tsp peppermint extract
4 Candy Canes, crushed

Line a 13x9 in pan with tinfoil and spray very lightly with nonstick spray.

In a double boiler, melt the milk or dark chocolate over low heat. When chocolate is smooth, remove from heat and add peppermint extract and stir. Pour mixture into prepared baking dish. Spread evenly and chill in refrigerator until soft set, about 30 minutes.

In clean double boiler, melt white chocolate over low heat. Add about half to 2/3 of the crushed peppermint to the chocolate and stir together. Remove baking dish from fridge. Pour over milk or dark chocolate mixture and spread evenly.

Carefully sprinkle the rest of the peppermint on top of the white chocolate to cover most all surface. Place baking dish back into fridge or freezer and refrigerate until fully set (3 – 24 hours). Remover baking pan from fridge. Lift candy in foil from pan and transfer to a cutting board. Peel off foil and break/cut candy into 2 inch pieces.