Warm the teapot by rinsing it out with hot tap water. Place all the seeds in the warmed pot and cover with the boiling water.
Steep for 5 minutes and allow to brew to cool. Strain and add maple syrup, if desired.
Note: I have found the peppermint oil is very soothing on the stomach and leaves your breath nice and fresh. One drop of oil is sufficient -- two is overpowering!. It is important to use a brand of essential oil that can be ingested.
owdered sugar, condensed milk, vegetable oil and peppermint oil. Mix, using an electric
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
tsp + 1/8 tsp peppermint oil to melted chocolate stirring well
mall bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon
hites, cream of tartar, and peppermint oil together in a mixing bowl
br>Stir candy canes and peppermint oil into the melted chocolate until
utter mixture along with the peppermint oil. Combine the flour and baking
Stir candy cane pieces and peppermint oil into the melted chocolate. Remove
Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar, making a thick syrup. Stir in the peppermint oil and green food coloring. Allow to cool slightly before stirring in brandy. Pour into a bottle and seal.
Grab a washcloth and soak it in cold water.
Ring it out and fold into a rectangle.
Sprinkle few drops of diluted peppermint oil on the compress.
Sit down and relax.
Let your head and neck hang forward.
Place the cold compress on the back of your neck.
Relax for 10 minutes.
Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar.
Stir in the peppermint oil and green food coloring if using.
Allow to cool slightly before stirring in brandy.
Pour into a bottle and seal.
Tastes best after a couple of weeks.
rom heat and add the peppermint oil and food colouring.
Pour
cratch please see the buttercream recipe with my mermaid cake pops
ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Grease and line a 7x11 inch rimmed baking pan with parchment paper, extending paper 2 inches above long sides.
In a medium heavy-bottomed saucepan over low heat, stir sugar, milk, glucose and butter until sugar dissolves. Bring to a boil. Boil, stirring, for 4 mins, or until mixture starts to caramelize and is honey-colored. Remove pan from heat and quickly stir in marshmallows and 9 oz chopped chocolate. Add peppermint oil to taste. Transfer to prepared pan. Spread melted chocolate over top and chill until set. Slice to serve.
Melt chocolate coating.
I melt mine in a large bowl in the microwave.
Stir in the peppermint oil and the shortening.
Dip Ritz crackers in chocolate cover completely.
Place coated crackerers on waxed paper and let sit until chocolate is hard.
Store in air tight container.
In one large sized bowl, stir together both salts, and peppermint oil.
Mix until distributed evenly.
Pour half of mixture into separate bowl and add red food coloring and stir well.
Layer each color into your 2 Glass Jars with lids (20 oz size) with alternating layers of each color, making it look like a striped peppermint candy.
Put lid on and decorate jar with peppermint candies or candycanes glued on.