Chocolate Peppermint Pretzel Pepperoni

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Around this time of year, it seems like every event you attend there’s food in every corner. Traditionally, I host a holiday party for my nearest and dearest, and I know I too make sure every surface of my kitchen is covered in delectable food, snacks or drinks.

 I LOVE IT.

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And though this is the case, to be honest my absolute favourite kinds of get-togethers are wine & cheese parties. Where the focus is on good company, great bubbly and cheese that oozes with class. Of course, even when hosting a wine and cheese … I need to have a least a couple of sweet options. Jams help to add little notes of sweetness … but chocolate, seriously how can you go wrong with chocolate.

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And like the classic pairing of wine & cheese, it’s only natural that I added a little peppermint to this chocolate concoction – hello, holiday season!!

Chocolate Peppermint Pretzel Pepperoni  

¾ cups white chocolate crushed pretzels

1 can of condensed milk

2 cups of cocoa powder

2 tablespoons of evaporated milk

1 cup of unsalted butter, melted

1 cup of crushed candy canes

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 Directions: 

In a large bowl, mix condensed milk, 2 cups of cocoa powder, 2 tablespoons of milk and the melted butter.

Add the crushed pretzels and candy canes.

Spread the mixture in a parchment paper and roll it to make a salami shape.

Enclose edged of parchment paper by twisting. Allow to chill 2 hours. Remove from refrigerator and sprinkle with icing sugar.

Place back onto a large sheet of plastic, twisting the edges like you did before.

Allow to chill, until you’re  ready to serve.

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Throw on your pumps – a cute dress and add a  little sparkle to your conversations – you’re about to have a pish-posh holiday soiree!!

… or you know, track pants, comfy slippers and crackers pair perfectly well with this pepperoni too!!

Gingerbread English Muffins

I don’t think there’s anything I love more than bread.

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And breakfast.

And cookies.

But dear I say, that bread trumps it all. And the smell of home-made bread … ahhhhhhhhhh I just want to burry my face in hot buns!! … Hi, welcome to the land of awkward … and a little weird … don’t be scared, I’ve got bread to share with you!!

Seriously – when I’m on death row .. I’m asking for homemade bread – smothered in butter.

Real butter.

Not margarine.

Buutttaaahhh!!

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I am. And, we’ve returned to the land of a-ca-awkward. And that has nothing to do with my death row comment, mostly just referring to my talk about margarine.

So I made English muffins, combining my love affair with all things bread and all things breakfast ( I can’t stand eggs though .. random, but true … I lie, I can … just not all the time – and eggs Benedict .. stop, I can’t. it’s a consistency thing).

And of course they’re Christmas-y and gingerbready and buttah …. There’s butter!!

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Gingerbread English muffins

1 1/4 teaspoons active dry yeast

1/4 cup warm water

2 1/4 cups bread flour

1/2 tablespoon brown sugar + ¼ tsp

1/2 teaspoon sea salt

¼ tps ginger powder

¼ tsp cinnamon powder

¼ tsp ground clove

¼ tsp fresh nutmeg

1 tablespoon shortening (or butter at room temperature)

3/4 cup milk

1 Tbsp molasses

1 Tbsp Coconut Oil + 1 Tsp

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 Directions:

Combine the yeast with the warm water sprinkle ¼ tsp brown sugar on top.

In a large mixing bowl combine the flour, remaining brown sugar, sea salt, ginger powder, cinnamon, ground clove & nutmeg. Stir in the shortening. Now pour in the yeast mixture, molasses and milk.

Stir until a dough ball forms.

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Place in a lightly 1 tbsp coconut oiled bowl, cover and allow to rise until doubled in size—approximately an hour and a half to two hours.

Divide the dough into eight equal parts. Roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour). Cover, and allow to rise for an additional hour.

Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of coconut oil. Cook for 7 minutes on each side.

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Once you’ve cooked each side place into the oven at 400°F for 10-12 minutes until the English muffins are cooked through and golden brown.

Remove from the oven, and bring on the butter!! These would also taste amazing with marmalade.

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