Food
Peppermint bark meets COOKIES ❣️
Peppermint bark meets COOKIES for a double dose of holiday in one bite❣️(🎥: @ohcakeswinnie5695)
Get Amanda Neal’s recipe👇
Peppermint Bark Cookies
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 4 hr 45 min (includes chilling and cooling times)
Active: 1 hr
Yield: 28 cookies
Ingredients
Peppermint Bark:
8 ounces semisweet chocolate, chopped
1/2 teaspoon peppermint extract
8 ounces white chocolate, chopped
1/2 cup peppermint puff candies, chopped
Cookies:
2 1/4 cups all-purpose flour (see Cook’s Note)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon peppermint extract
1 large egg plus 1 yolk
1/3 cup peppermint puff candies, chopped
Directions
For the peppermint bark: Line a baking sheet with parchment or a silicone baking mat. Heat 1 inch of water in a saucepan over low heat until steaming.
Put half of the semisweet chocolate in a medium heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the remaining semisweet chocolate into the bowl, a few pieces at a time, until all the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
Wipe off any moisture from the bottom of the bowl. Stir 1/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking sheet and spread into an even layer. Firmly tap the baking sheet against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
Meanwhile, put half of the white chocolate in another medium heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread into an even layer. Sprinkle immediately with the chopped peppermint candies, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour.
Peel the bark from the parchment and break into roughly 1- to 1 1/2-inch pieces. Set aside. The bark can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.
For the cookies: Whisk the flour, cornstarch, baking soda and salt in a medium bowl until well combined. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract, whole egg and yolk and beat until just combined, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low, then slowly add the flour mixture until just combined; do not overmix.
Reserve 28 to 30 pieces of bark (about 1 1/2 cups) for topping; set aside. Add the remaining peppermint bark to the dough and beat until just combined (don’t break up the bark too much). Fold in the chopped peppermint puff candies to combine. Cover and chill the dough for 2 hours.
Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment.
Scoop 28 balls of dough (about 2 tablespoons each) and arrange on the baking sheets. Bake 1 sheet at a time until the cookies are puffed and just starting to turn golden brown at the edges, 15 to 17 minutes. Remove from the oven and immediately top with 1 to 2 pieces of the reserved bark. The bark will melt slightly and adhere to the cookies as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Ree Drummond’s spatchcock turkey is roasted with maple-sage butter, fresh herbs and vegetables for juicy meat, golden, crispy skin and a shorter cooking time.
#ReeDrummond #ThePioneerWoman #FoodNetwork #TurkeyRecipe #Recipe
Get the recipe ▶ https://foodtv.com/3tpIeh8
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Spatchcock Turkey
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 15 min (includes resting time)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
1 stick (8 tablespoons) salted butter
1/3 cup maple syrup
2 tablespoons chopped fresh sage
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
One 12- to 13-pound whole turkey, thawed if frozen
4 stalks celery, cut into 1-inch pieces
3 carrots, sliced on a bias 1 inch thick
1 onion, quartered
Kosher salt and freshly ground black pepper
Directions
Position a rack in the center of the oven and preheat to 425 degrees F.
Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes.
Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat.
Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper.
Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter.
Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond’s 5-STAR Spatchcock Turkey 🍗🤩 The Pioneer Woman | Food Network
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Ayesha Nurdjaja returns to the pod to celebrate her New York Times bestselling cookbook, Mediterranean All the Way, and share her approach to creating bold flavors without complicated recipes. She dishes on her new Food Network YouTube series, Flavor Bomb, and all the hilarious behind-the-scenes chaos of Beat Bobby Flay: Holiday Throwdown. Plus, she shares her family’s favorite holiday food traditions and puts her title as the Queen of Rip and Dip to the test in a delicious new game!
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Ayesha Nurdjaja on Flavor Bomb and Beat Bobby Flay: Holiday Throwdown
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Chef Damaris Phillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she thinks store-bought is best!
Get the recipe 👇
Pumpkin Pie in Graham Cracker Crust
Recipe courtesy of Damaris Phillips
Level: Easy
Total: 2 hr (includes cooling time)
Active: 15 min
Yield: two 9-inch pieces
Discover a delightful twist on a classic with my Pumpkin Pie in Graham Cracker Crust! This version elevates the traditional pie with a sweet, buttery graham cracker crust that perfectly complements the spiced pumpkin filling. The store-bought crust not only adds a delightful crunch and richer flavor, but also makes this pie incredibly easy to prepare. Enjoy a smoother, more flavorful pumpkin pie that’s sure to become a new holiday favorite!
Ingredients
2 prepared 9-inch graham cracker crusts
One 15-ounce can pumpkin puree
1 1/4 cups heavy cream
1 packed cup light or dark brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
3 large eggs
Directions
Preheat the oven to 350 degrees F.
Par-bake the graham cracker crusts for 10 minutes. Let cool.
Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way.
Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Guy Fieri returns to Mike’s City Diner in Boston, one of the city’s first stops on Diners, Drive-Ins and Dives, where they serve up Thanksgiving staples and comforting homestyle dishes.
Watch #TripleDNation on #HBOMax.
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri is heading back to some of his favorite diners, drive-ins and dives to see how they’ve been doing since his first visit and to get a taste of the new and classic recipes they’re dishing out. Whether they’ve opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Mike’s City Diner: https://www.mikescitydiner.com
Follow them: https://www.facebook.com/MikesCityDiner
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Revisits a Boston Classic 🍗 Diners, Drive-Ins and Dives: Triple D Nation | Food Network
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We’ve got flavorful recipes for every stage of your Thanksgiving feast: appetizers, the main meal, sides, dessert and more! What will you be cooking up this year?
#FoodNetwork #Thanksgiving #ThanksgivingDinner
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Ultimate Thanksgiving Menu
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