Kissable Peppermint Bark

Our favorite treat during the holidays is by far peppermint bark, so we had to try our hand at it this year. It turned out great and very tasty! We used festive treat baggies to wrap them up and delivered them to our neighbors.

1 bag Ghirardelli milk chocolate chips

1 bag Ghirardelli white chocolate chips

2 candy canes

Wax paper

Clear area on counter and place large sheet of wax paper down. Place candy canes in ziplock bag and crush with a rolling pin.

Empty entire bag of milk chocolate chips into a microwave safe bowl. Heat for 1-1 ½ minutes then remove and stir until chocolate is completely melted. Immediately pour over wax paper. Spread evenly then let sit until hardened (about 40 minutes). Heat entire bag of white chocolate chips for 1-1 ½ minutes then immediately spread evenly on top of milk chocolate.  Sprinkle bag of crushed candy canes on top and enjoy!!

Taco Tuesday

One thing we miss from our AMAZING college years is that it didn't matter if it was a Tuesday or Friday, there was always something going on. So, we decided to fancy up those memories with our own Taco Tuesday comprised of skinny girl margaritas and healthy tequila lime tacos!

Tequila Lime Chicken Tacos

1 Chicken Breast

1 Lime

1 minced garlic clove

Jar of your favorite salsa

Chipotle Chili in Adobo Sauce

A splash of Tequila

Tortillas (corn or flour)

Toppings:

Cilantro

Shredded lettuce

Salsa

Diced tomatoes 

Jalapenos

In a crock pot combine chicken, lime juice, garlic, chipolte chili, a splash of tequila, and salsa. Keep on low for 8-10 hours.

Put chicken and toppings on a tortilla and you are ready to go! (We cut large tortillas into small 3 in. circles, but you can use any size you want)

For skinny girl margaritas mix clear tequila, a splash of cointreu, 4 lime wedges, and diet 7up

Pumpkin Knots

Yum, these were the most delicious rolls ever!!! We couldn't really taste the pumpkin, but the texture made the rolls very fluffy and soft! This recipe should definitely be on everyones fall cooking list!  

1 cup warm water

1 envelope active dry yeast

2 tablespoon honey

1/2 cup canned pumpkin

2 tablespoons plus 1/3 cup olive oil

1-1/2 teaspoons coarse kosher salt

3-1/2 cups unbleached bread flour (I used King Arthur)

3 cloves garlic, minced

salt & freshly ground pepper

1/2 teaspoon dried oregano leaves

Whisk the warm water and the yeast in a bowl, and let sit for about 10 minutes until frothy. 

 Whisk in the honey, 2 tablespoons olive oil and the canned pumpkin.  In a large bowl, mix together the flour and salt.  Make a whole in the dry mixture to pour the wet mixture in.  Then knead the mixture using flour to prevent stickiness.  We had to use a lot of flour.  Lightly oil another bowl and let the dough rise for about two hours until its nearly doubled in size (cover the dough with a wet towel).  At this point you can either store the dough in the fridge for the night or in the freezer for up to three weeks, or you can cook them right now in the oven at 425 degrees for about 10-15 minutes.  While this is in the oven mix the rest of the olive oil, garlic, salt and pepper, and the oregano leaves.  Then mix together the cooked rolls with the olive oil sauce.