Peppermint Syrup

Ingredients:

12 candy canes
1 cup water



Directions:

Unwrap candy canes and place in a pot with 1 cup water

Bring to a boil, stirring constantly
Remove from heat and continue stirring until candy is completely dissolved

Let cool completely
Store in airtight container in refrigerator for up to 1 week. *Best if chilled overnight, but can be used immediately.

Apple Fritter Bites

unglazed apple fritter bites

Here is another recipe I pinned, tried it, and liked it. I found this recipe at SeeminglyGreek.com, click here for their apple fritter recipe.

Ingredients:

1 heaping cup AP flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying

Glaze:
milk and powdered sugar glaze for dipping OR just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more) 

Directions: 
Mix all dry ingredients together.
Add all the wet ingredients except the apple, mix until well combined (the batter should be the consistency of a light cake mix.)

Gently fold in apple pieces. 

Heat oil to 365° F. Test drop of dough - it should float to the top of the oil, OR a drop of water will start to sizzle, OR a piece of white bread will brown in 60 seconds.

Using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. DO NOT overcrowd.
When underside to turn golden brown (about 30-45 seconds), gently flip over and continue frying until done. (It is always a good idea to test one to ensure it comes out like you are expecting.)

Makes 24-36 using cookie scoop.

Nutrition Info (Unglazed):
Entire batch: 966 calories,  194 grams of carbs, 16 grams of fat, 22 grams of protein
Per serving (yield 36 bites): 27 calories, 5 grams of carbs, 0 grams of fat, 1 gram of protein

Chocolate Syrup

I came across this recipe for homemade chocolate syrup through Pinterest.

Ingredients: 

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla



Directions:
 

Mix the cocoa powder and the water in a saucepan (medium to large in size).

Heat and stir to dissolve the cocoa.

My cocoa of choice

Add the sugar, and stir to dissolve.

Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! (I whisked the chocolate mixture almost the entire 3 minutes)

Add the salt and the vanilla  (I removed from heat before adding).

Let cool.

Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then.

Yields two cups.

Buttermilk Biscuits

I finally found a biscuit recipe worth keeping!!! The Country Cook's Butter Dip Biscuits can be found here or below.

Ingredients:

1 stick (1/2 cup) unsalted butter*

2 1/2 cups all-purpose flour

4 tsp. granulated sugar

4 tsp. baking powder

2 tsp. kosher salt

1 3/4 cup buttermilk

*If you use salted butter omit kosher salt

Directions:

Preheat oven to 450F degrees.

Spray an 8-inch square baking dish with nonstick cooking spray OR if your baking dish is microwave-safe melt your butter in your dish, otherwise melt butter in a microwave-safe bowl.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

 Pour in the buttermilk. 

Stir until a loose dough forms.

Batter will be a bit sticky.

 

  

 Press biscuit dough into baking dish, right on top of the melted butter.
 It is easiest to spread it out with your hands.

 Take a sharp knife and cut the biscuit dough into portions before baking.

Bake for about 20-25 minutes, rotating dish once during baking.

*I only had a 8 inch pie dish that would work for this recipe without doubling it so I placed a cookie sheet underneath dish to catch any drippings!

Serves 9. Per serving: 164 calories, 27g carbs, 2g fat, 5g protein