Chocolate Peppermint Bread


This easy recipe for Chocolate Peppermint Bread is bursting with chocolate and peppermint flavors and is perfect for the holiday season.


  • 1/2 cup BUTTER, room temperature
  • 1 1/2 cups SUGAR
  • 3/4 teaspoon SALT
  • 1 teaspoon VANILLA EXTRACT
  • 1/2 teaspoon BAKING POWDER
  • 2/3 cup COCOA POWDER
  • 3 EGGS
  • 1 1/4 cup FLOUR
  • 3/4 cup MILK
  • 10 CHOCOLATE SANDWICH COOKIES, regular or peppermint version, coarsely chopped (optional)
  • 1/3 cup ANDES PEPPERMINT CRUNCH CHIPS, plus more for garnish (optional)


  1. Preheat oven to 350 degrees. Spray the bottom and 2 inches up the sides of a 9×5 inch loaf pan with Pam Cooking Spray for Baking.
  2. In a mixing bowl, combine butter, sugar, salt, extracts, baking powder and cocoa powder. Add the eggs one at a time and mix well. With the mixer on low, add half of the flour. Pour in the milk and then the remaining flour. Stop mixing when everything is just incorporated. Fold in the chocolate sandwich cookies if using.
  3. Pour into pan and bake for 60-75 minutes, or until a toothpick tests clean. Cool in the pan for 10 minutes. If needed use a plastic or rubber utensil to loosen the bread from the edge of the pan (I didn’t have to do this when I made this bread, but you might depending on your pan) Remove from pan and allow to cool completely on a wire rack before cutting.
  4. If desired, melt peppermint crunch chips for about 30 seconds in the microwave, stir and heat about 20 seconds more. Stir until smooth and drizzle over cooled bread. Sprinkle with additional peppermint crunch chips. Allow the drizzle to harden slightly before slicing bread.

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This is What Happens when You Cook Everything Delicious Inside a Pumpkin


Pumpkin Stuffed with Everything Good

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from “Around My French Table,” by Dorie Greenspan.

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

1. Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).

2. Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.

3. In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream — you may need to use more or less accordingly.

4. Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

5. Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.


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Easy Homemade Recipes: Pumpkin Banana Bread

I may have mentioned once or twice that I am a huge fan of pumpkin.  What I don’t really tell people is that I start my cooking with pumpkin the beginning of August and don’t stop until at least January.  And the months that Im not baking, Im thinking of new recipes to try and more ways to add a little more orange to my life.  [True story.]  Like today’s easy homemade recipe, I think I made this in January.  Its one of my favorite recipes because it has all my favorite things in one place.  Pumpkin, bananas and chocolate chips.  Yes, please!


I was going to make the title of this post ‘Pumpkin banana bread.. with chocolate chips!’ but who doesn’t put chocolate chips in their banana bread?  Ok, I know.  Most people don’t add the chocolate chips, I just think that chocolate and banana go great together.  [Case in point – chocolate covered banana popsicles.]  And pumpkin and chocolate together isn’t too shabby either.  [Its pretty amazing actually.]


To make this easy homemade recipe you will need:

  • Butter cake mix
  • Two ripe bananas
  • 1 Can of pumpkin puree
  • 1/2 cup chocolate chips
  • 1/4 cup of oil

Preheat the oven to 350.  Mash your bananas and add them to the cake mix.  Pour in the oil [I used canola], pumpkin and mix well.  Add the chocolate chips.  Spray your bread pan before adding the mixture.  Bake for 35-40 minutes at 350 degrees.


This bread came out so moist it was crazy.  I think the banana and the oil together make it just melt in your mouth delicious.  And there are no eggs since I used the mashed bananas.  If it weren’t for the chocolate chips and the cake mix, I’d even go so far as to say this is healthy.  I mean its got two fruits baked in, it has to be healthy.  Right?  [Just say yes.]


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The Season’s Best Slow Cooker Recipes


So-Easy Coq au Vin

This fuss-free French classic features a medley of tender veggies and moist chicken in a homemade, herb-filled glaze. Pair it with white or red wine, depending on your mood.


Tinga Poblana

Chipotle peppers fire up this spicy sausage-pork taco, while red potatoes tone things down. Wrap in a warm tortilla shell and top with diced creamy avocado for a dinner that’s sure to impress your fiesta guests.


Cheesy Noodle Casserole

Tofu and cheesy noodles meet in this fuss-free, one-dish meal. Slow-cooked veggies give this family-friendly dinner a healthful spin.


Fragrant Garam Masala Chicken Stew with Peas & Carrots

Garam masala, a savory blend of spices popular in Asian cuisine, helps intensify this chicken-veggie stew. Add a spoonful of plain fat-free yogurt for a creamier consistency.


BBQ Beef Roast with Corn & Pepper

Brown sugar and a splash of Worcestershire sauce give this tender beef dish its savory-sweet flavor. Serve atop a layer of classic corn-and-pepper couscous for a Moroccan-inspired meal.


Spiced Pork with Squash & Potatoes

Get your family to eat their veggies with our slow-cooked, spiced pork dinner. Brown sugar and cinnamon add sweetness to the warm glaze, while cumin and ginger give it a bit of Asian zing


Lamb Shanks with Barley

Go Greek tonight with our tasty lamb shanks. Sprinkled with tender barley and cooked in a mouthwatering veggie-chicken broth, this low-cal dish is perfect for large family dinners.


Pasta with Eggplant Sauce

Calling all Italian food-lovers! Eggplant, fresh mushrooms, and spicy sausage star in this saucy slow cooker pasta recipe. A hefty dose of garlic and an assortment of fresh herbs give this easy dish big-time flavor.


Gingerbread Pudding Cake

Our fabulous pudding cake bakes beautifully in any slow cooker. With simple prep, this warm treat is delicious with a scoop of vanilla ice cream for a cozy, fall-spiced dessert that’s perfect for a chilly day.


Pesto Chicken Sandwiches

Whip together these easy Italian sandwiches on a busy weeknight. Top a slice of ciabatta bread with creamy pesto, slow-roasted chicken, and slow-cooked zucchini and sweet peppers.


In Your Sleep Chili

Feeling chilly this fall? Try our warm and delicious vegetable chili complete with ground beef and hearty beans. This easy, no-mess dish makes preparing dinner a breeze.


Corny Spoon Bread

Pair our fluffy, slow-cooked corn bread with any chili or stew. We’ve added green chile peppers for a spicy kick and melty cheese for a tasty topper.


Slow Cooker Meatball Sandwiches

Warm meatballs cooked in a garlic and chile tomato sauce make for a delicious and comforting fall meal. Toast your hoagie bun for some crunch, then add melty mozzarella cheese to top it off.


Slow Cooker Coq au Vin

This classic French dish of chicken stewed with wine becomes so easy when made in a slow cooker.


Italian Pot roast

Traditional pot roast and carrots are simmered in tomato sauce and served over penne pasta.


Mixed – Berry Crumble

For a sweet indulgence that’s festive enough for a holiday party — but simple enough for a weeknight dessert — try this tart treat.


Ale – Sauced Pork ribs and Vegetables

Pork ribs simmer with dark beer, potatoes, carrots, and radishes to create this delicious dinner. Garlic and fresh rosemary add delicious flavor, while lemon peel brightens the dish.


Big – Batch Puttanesca Sauce

Featuring plump shrimp, tangy Kalamata olives, capers, and Parmesan cheese, this tomato sauce will keep up to three days in the refrigerator or three months in the freezer. You can serve it over pasta or rice.


Vegetable Casserole

Two kinds of beans, polenta, spinach, tomato, radicchio, and Italian cheese simmer with garlic and basil pesto to create this delicious vegetarian dish.


French Chicken Stew

Tender chicken, herbs, and fresh vegetables make this slow cooker dish a surefire crowd-pleaser; time-saving ingredients, such as premade pasta sauce, make preparation a snap.


Orange – Spiced Corned Beef with Dried Fruit

Mixed dried fruit, cranberries, orange juice, molasses, cinnamon, and nutmeg give plain-Jane corned beef a lively twist you’ll love.


Greek Lamb with Spinach & Artichokes

Serve this slow-cooked lamb medley over hot cooked orzo and sprinkle with crumbled feta cheese.


Slow Cooker Vegetarian Curry

Taste a spoonful of this colorful curry and you’ll discover an exquisite combination of spices — curry powder, coriander, crushed red pepper, and cinnamon.


Fennel & Pear Chicken Thighs

The licoricelike flavor of fennel makes a serendipitous match with pears. Because the fruit is dried rather than fresh, you can make this dish any time of year.


Smashed Potato Soup

Potatoes blended with cheddar cheese, cream, and roasted garlic make this chunky soup good to the last spoonful.


Southwest Pork Chops

Seasoned chili beans and bottled salsa make this pork chop dish quick and easy to make.


Slow – Cooked Minestrone

Ground beef turns this vegetable soup into a satisfying meal. Fresh-grated Parmesan cheese makes the perfect topper.


Cajun Pot Roast

Cajun spices and hot pepper sauce add a fiery kick to this beef roast smothered in sweet peppers and onions.


Moroccan Chicken Stew

Raisins, apricots, and a delicious blend of spices make this slow cooker stew hard to resist; serve it at a casual weeknight get-together.


Country Italian Beef

Stir fennel and basil into classic beef stew for an appealing twist.

For Full Recipes Click Here

Homemade Krispy Kreme Doughnuts!!!


Homemade Krispy Kremes — Yes, this is the actual recipe!
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3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups – I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don’t melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don’t have a scale, start at 1 1/2 cups and work your way up from there.

Recipe via “Now You’re Cook’in”

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