Skiing Buddies

These cute penguins were made out of fruit cups (any brand) usually they come in (4-pack) that were inverted. The top cup was one glued to the bottom and the bodies were painted white and black to look like penguins. Then I painted on colorful scarves and sewed little caps from Christmas socks and the skis were made from pieces of cardboard that were drawn into a oval shape, painted and glitter was used for a shimmer effect. I really enjoyed making these "skiing buddies" as I call them.

Angel wreath in white and silver

I love angels and collect them whenever I can. I have miniature angels that I used for this stunning wreath. I wrapped some elegant white and silver ribbon on a styrofoam form and glued miniature angels on top. I draped a long strand of pearly beads in variegated colors weaved in and out the ribbon. This wreath I am especially proud of because I love the combination of silver and white. I just can't decide where to put this lovely wreath.

Santa with his list ornament

I love making Christmas ornaments especially when I can use recycling items such as cardboard; which I save for the many crafts I do. 

I printed out a picture of Santa and traced it on a  circle of cardboard and painted in the details and finished with red glitter on his suit and white glitter on his beard. I hole punched it and strung a red ribbon on top.

PEPPERMINT BARK

This is another version of bark for those like the peppermint taste and it's fairly simple and less time consuming.  This has to be in the top ten of candies that people make for Christmas.  It's foolproof, it has 3 ingredients how hard could it be.  It looks pretty on a Christmas centerpiece.

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.

2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.

3. Break into pieces and enjoy!

Grasshopper Mint Chocolate Bark

I found some fantastic recipes over the weekend... or, I should say mouth watering recipes that wanted me to bake right on the spot.  They say that you shouldn't go to the store on a empty stomach.  I can say the same when looking at decadent desserts on the internet. 

If these sweet decadent desserts don't make you salivate, you're a better person than me.  I was in Pinterest over the weekend, I'm sure everybody knows that site, and if your like me you can get carried away browsing hours on end without leaving the site.  Don't hate me when you see these candy recipes that I posting.  When I saw them it gave me ideas what to make over the holidays.

16 ounces white chocolate, finely chopped

1 teaspoon mint extract (NOT peppermint), optional

Green food coloring

16 ounces semisweet chocolate, finely chopped

1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.