Category Archives: Chef Tips & Tricks

Peppermint Bark Lollipops

a girl with a lollipop

Image via Wikipedia

Do you like peppermint bark? Do you like lollipops? Then you’re going to love these sweet treats- Peppermint Bark Lollipops. So easy to make. Cheap, cute and did I mention they’re a show stopper. Yes. SHOW stopper. I made about 60 lollipops for a Christmas Eve party and everyone was talking about them! It’s just the right amount of chocolate and peppermint and they’re great for big parties, to hold and walk around and still look pretty :) .

Going for an NYE party? Make these and bring them! Plus I’ll show you how to turn these lollipops into a chocolate bouquet- it’s super easy and cheap! And impressive, might I add. Let’s get started:

Peppermint Bark Lollipops:

Holiday Bouquet Prep:

  • 1 small basket (I bought mine from Michael’s)
  • 1 small styrofoam ball (I bought mine from Michael’s)
  • ribbon- assorted colors
  • pine tree leaves- optional

Tools: cookie sheets, parchment paper

1. Break up the dark and 1 bar of the semisweet chocolate and place into a glass bowl. Microwave for 35 seconds. Remove, stir with a spatula. Microwave for another 35 seconds. Remove and stir. Microwave for another 35 seconds if chocolate is not melted. When it’s just melted add the remaining semisweet chocolate bar and stir until everything is smooth and melted. Add 1-1 1/2 tbsp peppermint extract and stir. Melt the white chocolate in a separate bowl and stir in 1 tbsp peppermint extract.

2. On a cookie sheet (I used 3 of them) line with 1-2 sheets of parchment paper. Using a tbsp pour 1 tbsp of dark chocolate into a circle on the cookie sheet. Take the cookie stick and swirl into the bottom of the circle. Decorate with cranberries/pearls/sprinkles or a drop of white chocolate in the center and swirl with a toothpick. Repeat until chocolate is finished. I made a few white chocolate lollipops. Place in the fridge until hard and cool.

3. To make the bouquet: Cut small pieces of ribbon and tie around each stick. Using a scissor curl ends. Place lollipops in the freezer an hour or 2 before placing in the basket before your party. Place styrofoam ball in the basket and if using pine tree leaves, cover the foam with the leaves. Once the chocolate lollipops are hard and slightly frozen, stick them into the styrofoam until the whole thing is covered like a bouquet.

Makes 60 chocolate lollipops

Like Chocolate? Like Dessert? Check these out!

Mini Chocolate-Pumpkin Cupcakes

Vanilla Cupcakes with Dark Chocolate Frosting

Snowy Chocolate Cupcakes

Chocolate-Pumpkin Spice Latte


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Betty’s Quick Tip 94–Preparing Fresh Fruit for Smoothies

In this video, Betty demonstrates how to prepare fresh fruit for making smoothies.


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Chef Tips And Tricks – How To Dice Vegetables

Nice video instruction on how to dice your vegetables.


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Alaskan King Crab Legs Video Recipe

Chef Jason Hill of shows you how to make Alaskan king crab legs. Thaw your frozen crab legs in the refrigerator the day before, then you can begin cooking crab legs with this delicious garlic butter sauce. This crab leg recipe, served with grilled vegetable skewers and cheesy potatoes, is perfect for an outdoor barbecue. To grill crab legs, preheat your grill to medium and baste on both sides with the garlic butter, about 5-10 minutes each side.

For the full recipe, go to


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Whipped Cream Chef Tips

Chef Jason Hill of shows you how to make whipped cream in this episode of “Chef Tips.”

This homemade whipped cream recipe uses 2 1/2 cups of chilled heavy cream, which is placed inside a col mixing bowl. Whisk in 3 tablespoons of white sugar, followed by 2 teaspoons of vanilla (if you want a chantilly cream, which was invented in France during the 1800s). You make make whipped cream without the vanilla, but I think it adds a nice flavor.

Next, using a figure-8 motion with your hand, continually whisk to incorporate air into the cream, about 5 minutes. Or you can use a mixer. Whipped cream dispensers require nitrous oxide inside a whipped cream charger. As a result, I prefer whipping cream by hand instead of using the whipped cream dispenser.

Now you can impress your friends by showing them how to make whipped cream from scratch. This keeps well in the refrigerator, and if it flattens down slightly, simply whisk it up again when you’re ready to use it.

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Posted by on March 5, 2011 in Chef Tips & Tricks


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