Tag Archives: easy

Easy, 10 Minute Peppermint Bark

Peppermint Bark is a classic holiday treat. This candy has only 4 ingredients and comes together in 10 minutes. It’s perfect for gift giving or as a fun addition to a holiday cookie tray.


2 cups Ghirardelli semi-sweet chocolate chips
1 cup Ghirardelli milk chocolate chips
2 oz Ghirardelli white chocolate (OR 1/4 cup of chips)
2 – 6-inch candy canes

Ingredients for Peppermint Bark


Preheat oven to 225 degrees.

Line a large baking sheet with parchment paper, making sure the paper overhangs all side of the pan. Pour all semi-sweet and milk chocolate chips on to parchment-lined pan. Toss the chips together to mix, and then spread into a single layer.

Place pan of chocolate chips in the oven for 4-5 minutes.

KEEP AN EYE ON THE CHOCOLATE. You are looking for the chips to be *just* melted. The chocolate chips will retain their shape, so watch for the chips to start looking glossy. That will be the indicator that they’ve melted. If you leave them in too long, the chocolate will scorch and turn grainy.

Once the chips have melted, remove the pan from the oven.

Using an offset spatula, gently mix and smooth the chocolate chips so they fill the pan with a single layer of melted chocolate.

Melted Chocolate Chips for Peppermint Bark

Sprinkle the white chocolate chips on top of the melted chocolate.

Sprinkle the melted chocolate with white chocolate pieces/chips

Leave them alone for 3-4 minutes while they melt.

Using a butter knife or offset spatula, carefully swirl the tip of it through the melted white chocolate chips creating whatever designs you like. The more you swirl the knife through the pan, the more you’ll mix the chocolates together.

Swirl the chocolate together for the peppermint bark

Remove wrappers from candy canes and place them in a resealable bag. Using a small pan or rolling pin, crush the candy canes into very small pieces.

Sprinkle the crushed candy cane pieces over the melted chocolate.

A pan full of peppermint bark

Let the pan sit overnight, or until the chocolate has hardened.

Using the parchment paper that’s overhanging the pan, lift the peppermint bark out and place it on a cutting board.

Using a sharp knife, cut the bark into pieces.


Tips for Peppermint Bark

  • Use good quality chocolate for this recipe. Ghirardelli is a great, high quality brand of chocolate that’s available in most major grocery stores.
  • Do not use your hands to break up the bark. The heat from your hands will melt the chocolate.
  • Can’t find candy canes? Crush 5-6 starlight mints and use those instead.
  • Peppermint bark makes a great hostess gift and is a fun gluten-free alternative on a cookie tray.

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More Easy Chocolate Treats

Pecan Turtle Candies

Want to make another fun, easy candy recipe? Give these 4 ingredient pecan turtles a try!

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Peppermint Bark

Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission at no cost to you. 

Coffee Old Fashioned

Coffee and bourbon are the perfect pair in this twist on a classic Old Fashioned cocktail.

Makes 1 cocktail.

2 oz bourbon
1 oz cold coffee
1/2 oz brown sugar syrup
1/2 oz fresh orange juice
4 dashes chocolate bitters

Stir everything together with ice in a large glass or cocktail shaker. 

Strain the mixture into a highball glass filled with ice.

Garnish with a couple cherries and/or an orange peel. 


Tips on Coffee Old Fashioned

  • Brew your coffee strong for use in this cocktail.
  • Fresh squeezed orange juice is really important here. Don’t use juice from a bottle or carton. Squeeze the fruit!

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Snack Pairing

Bacon Wrapped Dates

A coffee old fashioned pairs well with creamy, salty bacon wrapped dates.

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Coffee Old Fashioned

Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission at no cost to you.

How to Make Quiche

Quiche sounds fancy but is SUPER easy to make! This recipe provides the formula to let you be as creative as you want with the ingredients you have on hand. No heavy cream or special ingredients necessary. 


1 pie crust, uncooked
4 eggs
1 cup milk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp pepper
1 cup shredded cheese
1 cup diced, cooked veggies and/or meat

Heat oven to 375 degrees.

Press your uncooked pie crust into the bottom and up the edges of a pie plate. Set aside. 

In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. 

Stir in shredded cheese – reserving 1 Tbsp – and cooked veggies and/or meat.

Pour egg mixture into prepared pie crust. 

Sprinkle the top with remaining 1 Tbsp of cheese. 

Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. 

Note: If the edges of your crust start to get too dark before your quiche is done, cover the crust edges with strips of tin foil for the remainder of the baking time. Do not cover the entire quiche.

Ideas for fillings: 

  • 1 cup cheddar cheese, 1 cup cooked, diced broccoli (pictured in recipe)
  • 1 cup Colby jack cheese, 1 cup roasted veggies
  • 1 cup Swiss cheese, ½ cup cooked, diced chicken, ½ cup cooked, chopped spinach
  • 1 cup cheddar cheese, ½ cup cooked, diced ham, ½ cup cooked, diced potatoes 

Recipe: Mushroom Tacos

These super flavorful veggies tacos come together quickly for an easy weeknight meal.


1 medium onion
1 bell pepper, red or orange
2 Tbsp olive oil
2-3 cloves garlic, minced
8 oz mushrooms, sliced
1 Tbsp garlic powder
1 Tbsp chili powder
1 tsp salt
1 tsp cumin
½ cup low sodium chicken or veggie broth

Slice the onion and bell pepper into strips. 

Heat the olive oil in a large skillet over medium heat. Add the onion and pepper. Cook for 2-3 minutes, stirring occasionally. Add garlic. Stir and cook another 2-3 minutes.

Add sliced mushrooms, garlic powder, chili powder, salt, cumin and broth. Stir to combine and cook until mushrooms are tender and all liquid has cooked out of the pan. 

Use to fill your favorite taco shells. Top with cheese, avocado and any other toppings you like. Enjoy!

Crab Rangoon Dip

This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly and feels fancy enough for any holiday gathering or celebration.


8 oz crab meat
1/2 small onion, very finely diced (about 1/4 cup)
2-3 green onions, thinly sliced (including tops)
8 oz of cream cheese, at room temperature
1 1/2 tsp Worcestershire sauce
1 tsp soy sauce
1 1/2 tsp lemon juice 
1 tsp garlic powder
8-10 dashes Tabasco sauce
1 tsp salt

Combine everything in a large bowl.

Mix until well incorporated.

Scoop into a serving dish.

Serve with crackers and/or raw veggies.


Tips on Crab Rangoon Dip

  • Any kind of cream cheese works here – full fat, low fat, or fat free.
  • Don’t love crab? Swap the crab for a package of finely diced imitation crab/seafood, smoked salmon, or smoked whitefish instead. 
  • Fresh lemon juice is great, but bottled is fine to use in this recipe.
  • Want a spicy crab dip? Bump up the Tabasco sauce by a few dashes. As written, this dip is NOT spicy.
  • You can make this dip ahead of time and place it in the fridge for up to 24 hours before serving.

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Cocktail Pairing


A tart and festive Cosmopolitan is delicious with this creamy crab dip.

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Crab Rangoon Dip

Recipe: Tomato Rice with Black Beans

  • 1 cup uncooked rice
  • 1 – 15 oz can diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 – 15oz can black beans, drained and rinsed
  • ¼ cup chopped cilantro
  • 1 tsp salt
  • ½ tsp black pepper


Drain all liquid from the can of tomatoes into a measuring cup. Add enough water to yield 2 cups of liquid. Pour into a small pot. Add the rice, garlic powder and onion powder. Stir and following cooking instructions on the package of rice.

While rice is cooking, in a small pan, heat olive oil over medium heat. Add onion and garlic. Cook until onion is translucent.

In a bowl, combine black beans, cilantro, tomatoes, cooked onions and garlic, and cooked rice. Stir in cilantro, salt and pepper. Serve warm.

Recipe: Avocado Bruschetta


Recipe: Avocado Bruschetta

3 roma tomatoes, seeded and finely chopped
½ large avocado, finely chopped
1 clove garlic, minced
2 Tbsp fresh basil, finely chopped
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil, divided
1 tsp salt
½ tsp pepper
French bread, small loaf
Parmesan cheese, small block

In a bowl, combine tomatoes, avocado, garlic, basil, balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Set aside.


Slice french bread crosswise into thin rounds. Brush both sides of each bread slice with remaining tablespoon of olive oil. Place on baking sheet and broil bread until toasted on both sides, flipping bread half way through. Set aside.


Use a vegetable peeler to carve small slices of Parmesan cheese off of the block of cheese. Set aside.

To assemble: Place toasted bread on a plate or platter. Spoon tomato and avocado mixture on top of the bread. Sprinkle with Parmesan slices. Serve immediately.


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