By Hannah Taylor ’15, Lifestyle Section Editor

PEPPERMINT BARK:

Ingredients:

12 oz. milk or dark chocolate

12 oz. white chocolate

9 candy canes (more or less depending on preference)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the milk chocolate in the microwave, stirring every 30 seconds until fully melted.
3. Pour the melted chocolate onto the parchment paper and smooth with a knife/spatula. Place in the refrigerator for 15 – 20 minutes.
4. While the

   melted chocolate is cooling, fill a Ziploc bag with candy canes. Take a rolling pin and (safely) smash the candy canes inside until they are flaky discs (this

   is the time to get out all your stress and frustration with exams).

5. Melt the white chocolate in the microwave, stirring every 30 seconds until fully melted.
6. Pour the white chocolate over the hardened milk chocolate and spread it evenly. Sprinkle the peppermint chunks over the top of the white chocolate.
7. Place in the refrigerator for 20 – 30 minutes to let the chocolate set. Break into bite sized pieces and enjoy!

GEOHEGAN FAMILY CHRISTMAS COOKIES:

Cookies (makes about 30):

Ingredients:

¾ cup of butter, softened

1 cup of white sugar

2 eggs

½ teaspoon of vanilla extract

2 ½ cups of all-purpose flour

1 teaspoons baking powder

½ teaspoon salt

Instructions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.

   Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees. Roll out dough on floured surface .25 to .5 inch thick. Cut into shapes with cookie cutters! Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely, decorate, and enjoy!

Decorative icing:

Ingredients:

2 cups of confectioners’ sugar, sifted

2 tablespoons of light corn syrup

About 2 tablespoons of milk

Food coloring (for decoration)

Instructions:

1. In a small bowl, whisk together confectioners’ sugar, corn syrup, and milk until smooth.
2. Add food coloring if desired.
3. Spread one cookie with glaze, using knife or spatula. If it doesn’t smooth out after 1 minute, dribble in additional milk, half a teaspoon at a time, until glaze reaches the correct consistency.
4. Decorate cookies, let glaze harden, and enjoy!

Photo credits: http://tomatotango.com/2010/12/16/dark-chocolate-lovers-peppermint-bark/