Peppermint shortbread is a classic melt-in-your-mouth shortbread with a festive twist with the addition of peppermint, red sprinkles and a mini candy cane cookie cutter.

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Sometimes I bake things that I don’t like. Because sometimes I bake what the people want, and I literally let them eat it all. Take these shortbread for example. I may enjoy my fair share of shortbread, but I’m not a fan of peppermint outside of gum.

Thankfully these disappeared like hot cakes so even though I may not fully appreciate them, they certainly pleased the masses. And if you are a part of that mass, you should grab a bottle of Nielsen-Massey peppermint extract (affiliate link)!

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PEPPERMINT SHORTBREAD

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Yield: 6 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 cup cornstarch
• 1-1/2 cups all-purpose flour
• 1/2 tsp peppermint extract
• Pinch of salt
• 1/4 cup sprinkles, optional

Directions

1. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, peppermint, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add sprinkles, if desired, and fold in until distributed.
2. At this point, if the dough is too soft to roll, you can refrigerate for an hour or two.
3. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
4. Roll the dough out to approximately 1/4 inch thick and cut into your favorite shape (I used a 1-inch candy cane cookie cutter). Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.

Source: Adapted from my Shortbread Cookies.

Disclosure: I was provided with a complimentary bottle of extract by Nielsen-Massey. I was not otherwise compensated for this post. All thoughts and opinions are my own.

Homemade marshmallows are far superior than store bought ones, especially because you can create any flavor you like! These peppermint marshmallows are perfect for the winter holidays.

These marshmallows are proof that you can screw up and they still come out looking and tasting good. I thought everything was going just fine until I poured the marshmallow mixture into the pan, only to find a blob of solidified corn syrup in the bottom of the bowl. Pretty sure you add a certain volume for a reason, right? And then I had the worst time trying to spread it out evenly because it was too thick and lumpy, which means I probably beat it too much. Thankfully once they firmed up overnight and were cut into squares they looked much better than the turbulent skyline I saw the night before.

But wait I’m not done doing things wrong. While writing up the recipe I realized I had used my paddle attachment instead of the whisk on my sand mixer! No wonder they were so stinking lumpy. Yet somehow despite not mixing it properly on many levels they turned out quite nice, don’t you think? Again, proof that even if you don’t know what you are doing, just fake it ’til you make it.

Oh and I don’t even like peppermint! So of course it would figure that they would frustrate me on another level by throwing a wrench in the creation process (let’s ignore the fact that it was my fault for a second). So why did I bother making them in the first place? Cause I like trying new things, even when it involves things I may not like, although I am less adventurous when it comes to seafood. But I digress, these marshmallows are for all you people who go crazy for #pepperminteverything this time of year. It’s like the winter holiday version of #pumpkineverything. Personally I’d rather Peanut Butter Marshmallows or Irish Whiskey Marshmallows.

Wanna make your own homemade peppermint marshmallows? Enter my giveaway using the widget located at the end of this post! I highly recommend making a batch of homemade hot chocolate to pair with them as well. And maybe you should go ahead and make an easy personalized mug while you are at it too. Can you say adorable gift idea?

Two years ago: Sausage and Cheese Wonton Cups

Three years ago: White Chocolate Peppermint Covered Pretzels

HOMEMADE PEPPERMINT MARSHMALLOWS

Makes approximately

Ingredients:

BLOOM STAGE

4-1/2 tsp unflavored powdered gelatin

1/2 cup cold water

SYRUP STAGE

3/4 cup sugar

1/2 cup light corn syrup, divided

1/4 cup water

1/8 tsp salt

MALLOWING STAGE

1 tsp vanilla extract

1 tsp Nielsen-Massey pure peppermint extract

Red food coloring (optional)

Classic coating (sift together 1-1/2 cups confectioners’ sugar and 1 cup cornstarch)

Directions:

1. Lightly coat a 7 X 11-inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly.
2. Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
3. In a 1-1/2 quart saucepan over high heat, stir together the sugar, 1/4 of the corn syrup, water and salt. Bring to a boil, stirring occasionally, until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
4. While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
5. When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase speed to medium and beat 5 minutes. Increase speed to medium high and beat 5 more minutes. Increase speed to highest setting and beat 1-2 minutes. Beat in vanilla and peppermint just until incorporated.
6. Pour into prepared pan, using an offset spatula to quickly smooth it out. If desired, sprinkle a few drops of food coloring on top and swirl with a toothpick.
7. Let set for at least 6 hours in a cool, dry place.
8. Sift classic coating evenly and generously over the top. Use a knife to loosen the marshmallow from the edges of the pan. Invert on a coating-dusted baking sheet. Dust with more classic coating.
9. Cut into squares or use a cookie cutter. Dip sticky/cut edges of marshmallows into the coating and dust off any excess.
10. Store in an cool dry place in a pan with the lid slightly ajar to allow air flow. If the mallows resist drying, you can simply dust with more coating for any edges that are damp.

Source: Adapted slightly from my Peanut Butter Marshmallows.

Items you may need (affiliate links):

Get kissable lips at home with homemade lip balms made with coconut oil. So easy you make you may never buy lip balm again!

I love holidays. Any excuse to decorate things, eat candy and/or cook festive foods is alright by me. But my favorite part has always been handing out things, which came out in force for Valentine’s Day (although it pretty much extends to every holiday now). I poured so much attention into putting together little packages to hand out to my friends at school that even to this day I buy silly Valentine’s Day cards to hand out – this year it’s scratch-n-sniff dessert ones. But it doesn’t stop there, I usually whip up some sort of homemade goodie whether it be cookies, hot cocoa mix, or here lately it’s DIY gifts such as lip balms.

I’ve already shared the “recipe” for homemade lip balms on here but I thought they needed a little refresher. Last time I made two different types: peppermint and honey. This time around I made peppermint with a little bit of gold lipstick mixed in to give it a little shimmer and the second kind has actual chocolate in it because it’s Valentine’s Day (I used Spicely’s green earl grey chocolate from #TripleSBites). Change up the add-ins to make your preferred color and scent!

One year ago: Quinoa Turkey Meatballs

Two years ago: Red Velvet Molten Lava Cakes

Chocolate and peanut butter. Chocolate and peppermint. Why not combine these tasty duos into one trio? Dark chocolate peanut butter cookies with crushed peppermint candy cane on top.

Are you familiar with the Christmas car costumes that appear this time of year? The reindeer antlers and nose or the elf ears and hat? Do you think they are ridiculous? If so, then I think you are zero fun. My friend Suzanne and I have been on the hunt for the reindeer get-up for years, ever since we first laid eyes on it. Unfortunately it proved to be nearly impossible to find as it was sold out in every store we checked year after year. We did find it online but that felt like cheating. Well guess what? While at Walgreens on a totally different mad hunt (searching for chalk – who knew chalk would be such a hard thing to find), I walked right past a display full of the reindeer costumes. Done and done. My car is adorable and I don’t care what anyone says.And then like an idiot, I rolled down my window while driving (had to get rid of a bug) and one of the antlers flew off. Thankfully I was able to turn around and retrieve it.

Along with silly car costumes, another thing that appears around Christmas-time is a plethora of candy canes. Like it or not you will somehow end up with at least one in your possession. To help you find purpose for all those minty holiday treats (or fruity if you’re lucky enough to get a fancy one), PB&Co has challenged a group of bloggers to come up with #CandyCaneHacks aka solutions to excessive candy canes. So I did the first logical thing that came to mind – smash to bits and sprinkle on top of cookies. Using a trusty 4-ingredient flourless peanut butter cookie recipe, I made dark chocolate peanut butter thumbprint cookies filled with more dark chocolate dreams peanut butter and topped with crushed peppermint candy cane. Want more peppermint flavor? Add peppermint extract instead of vanilla to the cookie dough.

Want to get your hands on some of Peanut Butter & Co’s peanut butter? Use the Rafflecopter widget located at the bottom of this post and enter to win 2 jars of your choosing. Can’t wait? Use the code ” YUMSQUADLOVE” and receive 25% off their online store for the month of December. And follow #CandyCaneHacks for ideas on how to pair candy canes with your favorite peanut butter.

One year ago: Chicken and Pesto Stuffed Shells

Two years ago: Sugar Cookie Spoons for Hot Cocoa

Four years ago: Blueberry-Almond Turtles

PEPPERMINT & DARK CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Makes 2 dozen small cookies

Ingredients:

COOKIES

1 cup PB&Co’s Dark Chocolate Dreams peanut butter

1 cup packed brown sugar

1 egg

1/2 tsp peppermint extract (or vanilla extract)

TOPPING

1/4 cup PB&Co’s Dark Chocolate Dreams peanut butter

1 regular peppermint candy cane, crushed

Directions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment or silicone baking mat. Set aside.
2. In large bowl, blend peanut butter with sugar, egg and extract until combined. Scoop tablespoons of dough onto prepared baking sheet (I used a small cookie scoop). Bake 10 minutes, until cookies have slightly flattened and are not shiny. Remove from oven and cool 5 minutes on baking sheet.
3. Press thumb into the center of the warm cookie or use the back of a utensil to create an indentation. Spoon in 1/2 teaspoon nutella into hole and sprinkle with crushed candy cane. Serve.

Source: Adapted from Salted Nutella Peanut Butter Thumbprint Cookies.

Disclosure: Peanut Butter & Co provided complimentary product to create any recipe of my choosing and is sponsoring this giveaway. I was not otherwise compensated. All thoughts and opinions are my own.
a Rafflecopter giveaway

Valentine’s Day is officially one week away folks! So let’s gets our lips soft and ready with some homemade lip balm. You’ve ever got two different options to choose from! The bases for both are the same but with slightly different additions so if you have a flavor idea to build upon these, go for it!

But first you need a couple of things. I bought my beeswax, shea butter and peppermint essential oil from Whole Foods, however the beeswax was in a solid pound block that I had to struggle with to cut. But I’ve been told you can find beeswax and oil-based candy flavorings at craft stores, which is where I buy my colored candy melts. Also, I used mini plastic bead containers from Joann Fabrics for the peppermint lip balm and and 0.25 oz. mini glass jars from Freund Container & Supply for the honey lip balm. But you can really use anything you want that is lip-balm sized. Ready?

The first bath I made was the peppermint and it reminded me a lot of Burt’s Bees lip balm. If that doesn’t convince you to make this lip balm I am not sure what will. And it was so easy to make, I immediately set out to start another batch!

The second batch was a honey lip balm with some pink candy melts mixed in for a little festive coloring. Unfortunately, the pink candy melts didn’t add hardly any color, so next time I would use red instead. But it did add a hint of sweetness along with the honey, which was quite lovely. But don’t try to east it because it will definitely still taste like beeswax, haha.

One year ago: Whole Wheat Blueberry Cottage Cheese Pancakes

Two years ago: Velveeta Chicken & Veggie Mac

HOMEMADE LIP BALMS

Makes 1.5 dozen (depending on container size)

Ingredients:

LIP BALM BASE

3 Tbsp (1 oz.) beeswax

2 Tbsp coconut oil

4 Tbsp shea butter

OPTIONAL ADDITIONS

5-10 drops of peppermint or other essential oil

4 discs (0.25 oz.) chocolate

The tip of your favorite color lipstick

1 Tbsp honey

Directions:

1. Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, and preferred additions to the mixture.
2. Using a small spoon, pour the melted liquid into your lip balm containers.
3. Cool completely to harden. Cover with cap and decorate or label if you’d like.

Source: Adapted slightly from Cheeky Kitchen.

Love chocolate covered pretzels? Try this festive version covered in white chocolate and crushed peppermint candy canes.

Welcome to day #2 of Christmas Week, co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Peppermint Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

• Peppermint Marshmallows from Kim of Cravings of a Lunatic
• Peppermint Chocolate Chip Cookies from Jen of Juanita’s Cocina
• Candy Cane Blossoms from Liz of That Skinny Chick Can Bake
• Candy Cane Cocoa in a Jar from Anuradha of Baker Street
• Peppermint Brownie Trifle from Kristen of Frugal Antics of a Harried Homemaker
• Candy Cane Mocha from Isabelle of Crumb
• Peppermint Hot Chocolate from Erin of Dinners, Dishes and Desserts
• White Chocolate Peppermint Covered Pretzels from Erin of The Spiffy Cookie
• Candy Cane Milkshake from Ramona of Curry and Comfort
• Peppermint Fudge from Heather of Girlichef
• Minty Brownie Bites from Cathy of The Dutch Baker’s Daughter
• Candy Cane Oreo Cheesecake Cookies from Chung-Ah of Damn Delicious

I actually am not a big fan of minty food items. Mint belongs in gum, toothpaste, and mouth wash – that’s about it. No candy canes for me. Occasionally I will enjoy a small Andes mint chocolate after a meal, but it is a rare event. Therefore, today’s theme was a bit of a challenge for me. I decided to go with a simple favorite of mine, chocolate covered pretzels. Whenever I make something that involves melting chocolate, the remnants of chocolate are almost always used up by dipping pretzels into it as a nice treat for later. Chocolate covered pretzels are also really easy to decorate for the holidays by adding sprinkles, or in this case crunched peppermint.

WHITE CHOCOLATE PEPPERMINT COVERED PRETZELS

Ingredients:

8 oz. white chocolate candy melts

1 bag mini pretzels

Peppermint crunch (or finely smashed candy canes)

Directions:

1. Line a large baking sheet with wax paper. Set aside.
2. In a double boiler melt the chocolate (or microwave), stirring frequently until no lumps remain. Remove from heat.
3. Holding one corner of a pretzel, dip into chocolate and lightly shake off excess chocolate. Place on wax paper and sprinkle with peppermint pieces. Repeat with remaining pretzels.
4. Refrigerate for at least 10 minutes, allowing the chocolate to harden.

Source: The Spiffy Cookie original (I say that lightly because dipping pretzels into chocolate is not a novel idea)