Copy Cat Williams Sonoma Peppermint Bark Recipe

Peppermint Bark copycat

Last year, my sister purchased tins of Williams Sonoma Peppermint Bark and handed it out to everyone for Christmas.

I fell deeply in love.

However, this year when I went to go purchase some lovely Peppermint Bark for myself, I had a bit of sticker shock!

It’s quite pricey!

I decided to see if I could recreate the magic at home and started googling “copycat Williams Sonoma Peppermint Bark” recipes.

I found the ingredients were actually quite simple!

So simple in fact, that I didn’t actually follow any one recipe when making this. I just kind of made it based on the ingredients I saw repeatedly in the recipes I came across.

It’s super simple and while it is less expensive than purchasing the bark from Williams Sonoma, I’m not sure it’s EXACTLY the same.

Still…so worth it. So good. You need to make this!

Copycat Williams Sonoma Peppermint Bark

Ingredients: 

Directions: 

Crush up your candy canes! Be sure to crush them up well. I had some bigger pieces in my bark and they were a bit overwhelming.

Next, melt your semisweet chocolate chips over a double boiler being VERY careful to not over do it. (take it off the heat before fully melted! and stir stir stir the whole time)

Add 1/4 teaspoon peppermint oil to your chocolate and stir

Pour your chocolate into a foil lined 13×9 pan

Allow to set and cool for just a bit

Melt your white chocolate the same way.

Pour over the semisweet chocolate and then sprinkle your candy cane pieces on top.

Let fully cool/harden (I put mine in the fridge) and enjoy!

This is so super simple and it’s so tasty. Give it as a gift or enjoy it all by yourself!

Ingredients
  • 1 bag of Ghirardelli White Chocolate Chips
  • 1 bag of Ghirardelli Semisweet Chocolate Chips
  • About 5 or 6 Peppermint Candy Canes
  • Peppermint Oil (found this by the candy making section or purchase here)
Instructions
  1. Crush up your candy canes! Be sure to crush them up well. I had some bigger pieces in my bark and they were a bit overwhelming.
  2. Next, melt your semisweet chocolate chips over a double boiler being VERY careful to not over do it. (take it off the heat before fully melted! and stir stir stir the whole time)
  3. Add 1/4 teaspoon peppermint oil to your chocolate and stir
  4. Pour your chocolate into a foil lined 13×9 pan
  5. Allow to set and cool for just a bit
  6. Melt your white chocolate the same way.
  7. Pour over the semisweet chocolate and then sprinkle your candy cane pieces on top.
  8. Let fully cool/harden (I put mine in the fridge) and enjoy!
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Easy Creamy Mashed Potato Recipe

Easy Creamy Mashed Potato Recipe

You will NEVER make another mashed potato recipe again! This Easy Creamy Mashed Potato Recipe is the BEST on pinterest and the whole world! Simple ingredients that really pack a punch. Bet you can’t guess what the secret ingredient is (hint, it’s what helps this mashed potato recipe be the creamiest!) #mashedpotatorecipe #potatorecipes #thanksgivingsides #thanksgivingrecipes

Check out these other great recipes as well!

Rice Krispie Treat Turkeys

Pumpkin Cupcakes

Pecan Pie Bites

From Scratch Stuffing

Sweet Potato Casserole

We all have that one dish that we’re known for.

You know, the one you have to make EVERY single holiday.

It’s pretty much a given that that dish is yours and yours alone. Every year you make a bit more (because last year there wasn’t enough) and still…every single year you never make enough!

For me…that dish is THIS mashed potato recipe. 

My mashed potato recipe is not complicated.

It is SO simple.

The best dishes always are. 😉

They are not low calorie or low fat either (although, you could make it low fat by using low fat dairy products…but why would you do that?).

These potatoes will stick to you like glue…but it will be worth it.

Now…I never really measure anything in this recipe. I make it to taste, and the amounts can vary each time.

This is pretty consistently my recipe for big gatherings though. When I make them for just the 4 of us, obviously all the ingredients are taken down to portions consistent with a family of 4.

Don’t be fooled by the simplicity of this mashed potato recipe. It might have simple ingredients but it packs a big flavor punch.

Let me know if you try it!

Heather’s Famous Mashed Potatoes

Ingredients:

  • 5 lb bag of potatoes (I like russet) – peeled, washed, and sliced
  • 8 oz cream cheese softened
  • 1 stick of butter
  • salt & pepper to taste
  • milk (amount will vary)

Directions:

  1. Boil your potatoes in a pot until they are soft
  2. Drain your potatoes
  3. While they are draining, throw your butter and cream cheese into the hot pot you just poured the potatoes out of and let it start to get melty as you drain the potatoes
  4. Put the drained potatoes back in the pot and season liberally with salt and pepper (you can always add more)
  5. Using a hand held mixer (or your Kitchen Aid stand mixer), mix up your potatoes incorporating the cream cheese and butter as you go.
  6. Now add milk slowly, a bit at a time until you get to a creamy (but not wet) consistency. This is usually between 2-4 tablespoons. The milk can make or break this dish! So add little bits at a time because you can always add more, but you can’t take any out.
  7. Taste your potatoes and see if they are flavored well, if not add more salt and/or pepper.

There you have it! Rich, creamy potatoes that everyone will rave over.

You can put this in a crockpot and set it to warm and it will do just fine on your countertop for quite awhile. It stores fairly well too (although I wouldn’t freeze it).

Easy Creamy Mashed Potato Recipe
Ingredients
  • 5 lb bag of potatoes (I like russet) – peeled, washed, and sliced
  • 8 oz cream cheese softened
  • 1 stick of butter
  • salt & pepper to taste
  • milk (amount will vary)
Instructions
  1. Boil your potatoes in a pot until they are soft
  2. Drain your potatoes
  3. While they are draining, throw your butter and cream cheese into the hot pot you just poured the potatoes out of and let it start to get melty as you drain the potatoes
  4. Put the drained potatoes back in the pot and season liberally with salt and pepper (you can always add more)
  5. Using a hand held mixer (I seriously swear by this. I’ve tried mashing, I’ve tried my Kitchen Aid…hand mixer is the way to go), mix up your potatoes incorporating the cream cheese and butter as you go.
  6. Now add milk slowly, a bit at a time until you get to a creamy (but not wet) consistency. This is usually between 2-4 tablespoons. The milk can make or break this dish! So add little bits at a time because you can always add more, but you can’t take any out.
  7. Taste your potatoes and see if they are flavored well, if not add more salt and/or pepper.
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Easy Pecan Pie Bars Recipe

These are so good y’all!

This makes a LOT of Pecan Pie bars though, so if you are like me and you are the only pecan pie eater in your household…get out some goodie bags for friends and family!

This would be perfect to bring to a potluck or a church dinner. I’m thinking about making it for the week my Bible Study group does breakfast for our church! (so what, I have had a few of these as breakfast sometimes. Nuts. Those are healthy.)

Pecan Pie Bars Recipe

Ingredients: 

  • 1 cup butter (leave out on the counter for about 30 minutes)
  • 1 cup white sugar
  • 2 cups flour
  • 2 large eggs
  • ¾ cup corn syrup
  • ¾ cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 cups pecans
  • sea salt (optional)

Directions:

  1. Cream together the butter and white sugar.
  2. Add the flour and either use two forks or a pastry cutter until the dough is kind of crumbly. If you pick up a ball of dough,  you should be able to smush it together.
  3. Add the dough mixture into a greased 9×13 baking dish and bake at 375 for 12-15 minutes. Until just very slightly brown on top. Remove from oven.
  4. Next,  mix together the eggs, corn syrup, brown sugar, maple syrup and vanilla until well combined. Add the pecans.
  5. Pour the pecan mixture over the top of the crust and put it back in the oven for around 15-20 minutes.
  6. When you remove it, you can top it with some sea salt.
  7. Once it cools, place it in the refrigerator until it cools. Then cut it into 24 bite sized pieces or larger pieces if you want to serve it as a full dessert.

Do you see that ooey gooey layer there? That’s  my favorite thing in the whole wide world I think.

 

Enjoy!

My Low Carb Meal Plan With Grocery List – Week 1 (Keto, Low Carb, Diabetic Friendly Recipes)

 

I’ve done low carb many times over the years. I have PCOS and hypothyroidism, so traditional calorie counting alone is generally an exercise in futility for me.

A combination of keeping my calories in check and keeping my carbs low is really key for me to have success in weight loss. 

(I use MyFitnessPal to track my calories! Read my series “Living Healthy On A Budget” to learn how to save money while losing weight!) 

Since January, I have been doing a loose version of the Ketogenic Diet (you can grab a free ebook explaining the Keto Diet here). I have lost close to 40 lbs. I recently had a bit of a setback due to some health issues, and while I did not gain any weight during that time period, I did not lose. I’m trying to get back in the swing of things!

Here are some Keto Ebooks you might want to try out:

I personally find that I lose best when I plan. A bit of upfront effort each week can make the difference between seeing 0 lbs lost on the scale and up to 2 lbs lost on the scale.

I wrote up this low carb meal plan with grocery list and it has been very successful for me! My goal is to have a few of these Low Carb Meal Plans so that I can cycle them and never get bored.

I thought maybe my readers might be interested in my low carb meal plan, so I am going to share them as I go.

I use my Instant Pot often when I meal prep and I also love these containers for lunches!

Please note, this worked for me and MY family. I am not sharing this to have my diet scrutinized (I will delete your comment, so you probably shouldn’t even bother 😉 ) or to tell you this is what you MUST do to lose weight. I am not a doctor or a nutritionist! If this helps even one person though, it was totally worth sharing.

The grocery list only includes the items to make the recipes below. I deleted the portion that is specific to my family (foods for the kids, toiletries, etc).

Scroll to the bottom for a printable Google Drive version. You can either print it as is, OR make a copy to your own google drive and edit it for your own family.

Breakfasts:

Cheesy Chorizo Breakfast Casserole

For breakfast, it works well for me to just do one casserole that my husband and I eat on all week long. Some mornings I’m not very hungry and will just eat a hardboiled egg.

Lunch:

Greek Chicken Bowls

We did add brown rice to these. If we are being super strict, we might do cauliflower rice. These were pretty filling and hit the spot all week long!

Dinners:

You should be able to get at least one night of leftovers out of these meals (depending on the size of your family), and we usually go out to eat or get takeout at least once a week (btw, I always post restaurant deals so be sure you follow me on Facebook!).

 

Spaghetti & Meatballs Over Spaghetti Squash

Parmesan Garlic Chicken with Veggies

Bacon Ranch Chicken Casserole

 

Ground Beef & Cheese Casserole

Cheeseburger Keto Meatloaf

Leftovers

Dinner Out

Snacks:

Hardboiled Eggs

Almonds

Summer Sausage and Cheese Baggies

Turkey & Cheese Roll Ups

Fruit

Pistachios

If you try this menu out, let me know what you think!

Link to printable Low Carb Meal Plan and Grocery List

Cheeseburger Meatloaf Low Carb/Keto Recipe

I love meatloaf, AND I love cheeseburgers. Mixing the two while on a low carb diet just makes sense!

This Cheeseburger Meatloaf is super simple to make. Easy to freeze and tastes great when you make it, OR the next day as leftovers!

Made with just a few super simple low carb/keto friendly ingredients, this is SURE to be a hit!

Cheeseburger Meatloaf

from Jam Hands

Ingredients:

  • 2 pounds raw ground beef
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 1 small diced onion
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 cup cheddar cheese, cut into cubes

Get the whole recipe here!

 

Low Carb Bacon Ranch Chicken Casserole Recipe

Low carb, full of flavor and sure to be a  hit with all of the cheese lovers in your household.

Plus…BACON!

This Bacon Ranch Chicken Casserole recipe is a TOTAL winner!

Low Carb Bacon Ranch Chicken Casserole Recipe

From Joy Filled Eats

Ingredients: 

  • 1.5 lb. cooked chicken, cubed
  • 1-1.5 lb. fresh broccoli, steamed and drained (or frozen broccoli, thawed and drained) (or vegetable of your choice like cauliflower or spinach)
  • 1/2 T. garlic powder
  • 1 T. minced onion
  • 1/2 T. dill
  • 1 T. parsley
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup + 2 T. bacon crumbles
  • 1 8 oz. package cream cheese, softened
  • 4 oz. sour cream
  • 4 oz. mayo
  • 8 oz. shredded cheddar

Go here for the details on how to put this yummy casserole together!

I made this in advance as part of a Low Carb weekly meal plan prep and it was SO simple to just throw in the oven the night we had it for dinner!

Enjoy!

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Low Carb Crispy Parmesan Garlic Chicken with Veggies Recipe

One pan meals have been hit or miss in this household. From what I have experienced, the key is acknowledging that it might take a BIT more attention than the recipe originally dictates. Sometimes you need to let the veggies cook for a bit before adding the meat.

That is the key with this recipe as well. This One Pan Crispy Parmesan Garlic Chicken with Veggies is AMAZING! But you will have to cook the veggies for a bit before you add the chicken.

I consider this a low carb meal and made a few changes from the original recipe (found on The Recipe Critic)

Here is my version of  Low Carb Crispy Parmesan Garlic Chicken with Veggies:

Low Carb Crispy Parmesan Garlic Chicken with Veggies

Inspired by The Recipe Critic

Ingredients

  • 4 Boneless Skinless Chicken Breasts (cut into bite size pieces)
  • salt and pepper
  • 4 Tablespoons butter
  • 1/4 cup Italian Bread Crumbs (yes…not low carb, but such a small amount that I don’t sweat it. If you are super strict, you might attempt almond flour?)
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1/2 pound radishes

Directions: 

  1. Preheat oven to 350 degrees
  2. Melt butter in a shallow dish. In another shallow dish, combine the bread crumbs (if you are being super strict..you could try almond flour and season it with Italian seasoning? I haven’t tried this yet though), garlic powder and the parmesan cheese
  3. Salt & Pepper your chicken and then dip the chicken into the butter followed by the parmesan cheese mixture. Set the chicken aside.
  4. In a large bowl or freezer bag, add your veggies and pour in the remaining parmesan mixture. Shake or toss the veggies to coat thoroughly. Put the veggies on a sheet pan and bake for 25 minutes.
  5. Remove your veggies from the oven and space out your bite sized chicken pieces on then pan. Bake another 20 minutes until chicken is cooked through.
  6. At this point  you can either take the pan out of broil it for a few minutes (watch carefully) to get everything a bit more crispy!
  7. Enjoy!

Easy Instant Pot Spaghetti Squash!

Spaghetti Squash has been an important part of my low carb lifestyle. I use it in place of pasta in recipes all the time! It is so simple and is actually quite tasty.

I recently learned how to make Spaghetti Squash in my Instant Pot which makes my life SO much easier!

You will need: 

  • Spaghetti Squash (cut in half)
  • Olive Oil
  • Salt & Pepper
  • Your Instant Pot with Trivet
  • 1 cup of water

Directions: 

  1. Pour the cup of water into your instant pot and set your trivet on top
  2. Drizzle the cut side of your spaghetti squash with olive oil and  sprinkle with salt and pepper
  3. Set your Instant Pot on 8 minutes manual
  4. When it is finished, do a quick release
  5. Use a fork to remove the “noodles”!
  6. You might want to add more salt & pepper to season it at this point.

I like to heat up a jar of marinara with some frozen meatballs and call it a meal! Easy peasy.

Enjoy!

Find more Instant Pot Recipes here

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Easy To Peel Instant Pot Hardboiled Eggs

I love my Instant Pot! One of my favorite things to do with my Instant Pot is to make hardboiled eggs. Now, I won’t say that cooking my hardboiled eggs takes LESS time in my Instant Pot (I own the 6 in 1) , BUT it does produce better hardboiled eggs that peel like an absolute DREAM!

It’s so simple and I can make enough hardboiled eggs for the whole week in one session! I’ve piled as many as 24 eggs into my Instant Pot using this method (that was for Easter!) and they have always come out perfect.

You will need: 

  • Eggs (I have done up to 24!)
  • 1 cup Water
  • Your Instant Pot!
  • Your trivet that came with your instant pot

Directions: 

  1. Add the cup of water to your Instant Pot and place the trivet on the bottom.
  2. Pile your eggs carefully on top of the instant pot
  3. Set your Instant Pot on manual for 5 minutes
  4. After the 5 minutes is up, wait 6 minutes to release the pressure
  5. Put the eggs (I use tongs to remove them) in an ice bath for 6 minutes
  6. Immediately peel

Perfect eggs every single time!

Find more Instant Pot Recipes here.

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