Lorraine Hooper: Hi! I’m Lola from Lola Cookies and Treats. Today we’re making
peppermint bark for the holidays. And we have all of our ingredients laid
out and we’re ready to begin. So, let’s start adding things to the mixer and
getting going. First thing we’re going to do is put our butter in the mixer.
And then we add our sugars the brown and granulated sugars. And will set
the mixer on a low speed and we’re just going to break down all those bits
of butter until they’re pretty much combine with the sugar. I like to start
on low so that the butter doesn’t go flying out to the mixer somewhere.
But once they’re broken down adequately, you can actually stop the mixer
and turn it up to a medium speed and bit it again so that it gets nice and
floppy. And you want to make sure that all those bits of butter are
completely broken down. You don’t see any yellow spots in there that is
really thoroughly combined. Alright, that’s looking good and now I am
going to turn the mixer back down to a low speed just to we don’t have
any splashing going on and add our liquid ingredients.
We’ve got four tablespoons of water; I loved these liquid measurers
they’re so much better that trying to do liquid in the spoons. And four
teaspoons of vanilla extract. And get our mix to ready and turn that back
on again. And mix just until the liquid are fully incorporated into the
butter as we have it so far. And its nice looking fine right there and we’re
ready to add the dry ingredients. Now, this are all measured separately into
the bowl right now. Their good ideas to store them together before we
scope the mint to see don’t have any spots of too much of salt in one
section. You wanted to be nice and evenly distributed, and that ready to go
and will scope that in, okay. And again this is three cups of flour, a
teaspoon and half of baking soda, one teaspoon of salt and a cup of cocoa.
And again on low speed, will turn it on. It can make a bit of a cloud of
cocoa and the flour when you start to see. Want it on high speed you are
going to make a mess of your kitchen. We just try to get to stir it up until
his volume corporate again. That’s going to be a little bit on the dry side,
this is a bark cookie. So, it’s not as moist to add some butter you may have
work with for cookies but this looks fully combine now. And we’re just
going to add the melted chocolate chips, looks good. Alright, let’s coping
in and here they go. These are the chips that I melted in the oven, in my
case I put the metal bowl into the oven which was already pre-heating at
350 degrees for a baking today. And they melted in about five minutes;
they might be look liquidly when you take amount of the oven. And it just
going to look soft, that’s exactly the time when you take them out. And
store them the rest of the way to make them melt, you wait too long you
can actually cook that chocolate and that’s not what you want to do, you
just want to melted. You can also melted in the microwave if you prefer
and remember to take it out before it’s completely melted and stir it that
last bit and that’s the best of our chocolate.
And we’re just stirring until this is fully combine, just until all that
chocolate is incorporated and this is ready to scope out. There is our
butter, I used my clean wash hand to scope it out the butter, you can use
the spatula if you prefer. And here I want to give that one more turn with
the spatula or scraper just to make sure that all the bits combine of the
bottom it can be best mixer but sometimes leaves a little of on mix dough
on the bottom. That’s why I want to give it one more turn. And this is
looking pretty uniform and its looks great. We’re ready to spread in into
our jelly roll pans. I have two jelly roll pans right here that’s a baking
sheet that has a bit of edge on it and roughly about an inch. So, we can set
those up and a grease of butter if you prefer or use cooking spray. In this
step you probably want to it your hands, so make sure your hands are
clean. You can take half of the dough in each pan and you are going to pat
it down and step dough, pat it down to fill out each pan. It doesn’t have to
go exactly until every corner because it’s going to spread a little bit in the
oven. But you do wanted to be fairly even not all thick in the middle and
thin on the edges. So, here we have our two pans of the bark ready to
bake, we’re going to put those in the oven in a regular oven at 350 degrees
and bake for 14 minutes or if you have a conviction oven as I do here you
can reduce the temperature and bake them at 325 with conviction for 14
minutes. When those come out that’s the fun part when we sprinkle on the
chocolate chips and they broken candy canes and turn in this peppermint
bark so stay tune.
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