handmade

Holiday Chocolate Peppermint Bark is easy, delicious and makes a great holiday gift. Perfect for Christmas, Valentine&#x27;s Day, or any day of the year.

Peppermint Bark

white chocolate, chopped

bittersweet chocolate, chopped

box of peppermint candy canes (11-12 ounces)

pure peppermint extract* (divided)

shortening (divided)

Break up peppermint candy canes in a plastic...

Break up peppermint candy canes in a plastic bag, setting aside 1/4 of the pieces.

Line a sheet pan with wax paper and...

Line a sheet pan with wax paper and set aside.

Melt the bittersweet chocolate in microwave or on...

Melt the bittersweet chocolate in microwave or on stovetop using a double boiler until all pieces are smooth.

Once chocolate is melted, place 1/2 teaspoon of...

Once chocolate is melted, place 1/2 teaspoon of shortening in a small microwave-safe bowl and heat on high for a few seconds until melted. Add 1/4 teaspoon peppermint extract and stir well. Then add peppermint shortening to melted chocolate and stir well. 

Pour onto the prepared sheet pan and spread...

Pour onto the prepared sheet pan and spread evenly. Set aside (do not refrigerate) while you follow the same steps for melting the white chocolate, and prepare peppermint shortening with remaining 1/2 teaspoon of shortening and 1/4 teaspoon of peppermint extract.

Add peppermint shortening into melted white chocolate, stir...

Add peppermint shortening into melted white chocolate, stir then and 3/4 of the crushed peppermint pieces.

Spread the white chocolate gently over the dark...

Spread the white chocolate gently over the dark chocolate layer using a spatula and spread to the edge of the pan.

Immediately sprinkle the top with the remaining peppermint...

Immediately sprinkle the top with the remaining peppermint pieces.

Allow peppermint bark to harden completely at room...

Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces. This will take several hours at room temperature.  If you're in a hurry, you can place the pan of bark in the refrigerator for no longer than 20 minutes to harden. Once set, break bark apart into bite size pieces and serve or package into gifts.

Making fresh, homemade pasta dough doesn’t have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together — no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

How To Make Handmade Pasta Recipe by Tasty

all-purpose flour,

kosher salt

eggs

extra virgin olive oil

pasta

semolina flour

all-purpose flour, flour

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On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.

Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.

Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.

Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it’s too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)

Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.

Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.

Unwrap the dough and cut into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don’t dry out.

Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.

Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.

Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn’t stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.

Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn’t clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)

Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.

Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.

https://vid.tasty.co/output/103440/landscape_480/1532738104

This homemade orange lip balm recipe is made with all natural ingredients like pure beeswax, Vitamin E, honey and sweet orange essential oil!

Orange Lip Balm Recipe

white beeswax pellets

shea butter

coconut oil

vitamin E oil

jojoba oil

honey

orange essential oil

Prep - Use a double boiler to heat...

Prep - Use a double boiler to heat about a cup of water over medium heat. (I made a homemade version of a double boiler by heating the cup of water in a saucepan with a bowl set on top of it)

Melt - Add all of the ingredients besides...

Melt - Add all of the ingredients besides honey and the essential oils to the bowl of your double boiler. Let these melt, stirring occasionally until the mixture is completely melted.

Remove the pot from the heat and add...

Remove the pot from the heat and add in the honey and essential oils of your choice, stirring completely.

Pour Into Tubes - Using a tiny funnel...

Pour Into Tubes - Using a tiny funnel and a spoon, fill the chapstick tubes all the way to the tops.

Let Sit - Let the tubes sit and...

Let Sit - Let the tubes sit and harden for about an hour until they're completely solidified.

Many people are mostly used to think of Ricotta cheese and Spinach for filling ravioli, being one of the few classical recipes.

Handmade Ravioli filled with Eggplant

fresh organic eggs

flour

salt

olive oil

eggplant

garlic

Oregano

Salt

700 gr cherry tomatoes

Basil

Place the flour on a wooden pastry board, make a well in the center. Pour the eggs into the well, add salt and few drops of evo oil. Using a fork, work the flour into the eggs.

Knead for minimum 20 minutes, until smooth (you may have to add more flour as you knead if it&#039;s sticky).

Wrap the dough in plastic, and let rest for 30 minutes.

Later you will need a pasta machine to make sheets.

Dice the eggplant and proceed to get them expel the bitter water as wrote above. In a skillet pour some olive oil (about 3tbsp) with the garlic (leave the skin on for a gentle taste). Put over medium/high heat, wait until it&#039;s hot and add the eggplant. Add the oregano as taste. Stir often and cook until tender. Add salt as needed and taste. Transfer in a bowl and let it cool. On a cutting board reduce the eggplant in a puree with a knife or a half-moon.

At the same time, heat the olive oil with the garlic in a large saucepan. When starts frying, add the cherry tomatoes and basil. Cook on medium fire. After 5 minutes add salt, leave water to evaporate for other 5 minutes and then add more basil.

Take the dough, cut in four portions and using a pasta machine, roll the dough out intothin sheets. Cut the sheets in circles with a pastry cutter, place a teaspoonof the filling in the center of each and fold in half to obtain halfmoonravioli shape. Press all around the filling, and secure it pressing again withthe top of a fork.

Place on the fire a large pot of water, when it is about to boil add a fistful ofsalt: the water must be as salty as the sea, don’t worry, the pasta will notabsorb the entire quantity but will be correctly salted. Then add ravioli andcook until the pasta is tender (fresh pasta doesn&#039;t have to be al dente). Drainthe pasta (save some water) and add it to the skillet; sauté briefly over highheat, so that the pasta absorbs the flavors of the sauce (in case add the waterthat you’ve saved). Transfer to a serving dish, and serve immediately, withgenerous Parmigiano Reggiano.

https://www.kitchencheznous.com/wp-content/uploads/2020/06/ravioli-melanzana-Media_low.mp4

ravioli melanzana - Media_low

Kalguksu (Korean Knife-Cut Noodle Soup) with homemade noodles and anchovy broth. Perfect comforting one dish meal for anyone - even if you are just one! Includes easy to make homemade noodles recipe with yummy spicy sauce!

Kalguksu (Korean Knife-Cut Noodle Soup)

all purpose flour

water

water water to make the dough

tsp fine salt

dried soup anchovies

Tbsp dried mini shrimps ((optional))

dashima (kombu) kelp ((about 2x3 inch for each piece))

salt ((Trader Joe's sea salt))

tsp Guk Ganjang (Korean Soup soy sauce)

chicken broth

beef broth

zucchini

onion

potatoes ((matchsticks

green onion

oz Ground Beef ((or thin slices of beef, 3 oz = 1/4 cup))

1.5 tsp cooking sake

soy sauce ((jin ganjang or regular kikkoman))

garlic ((chopped

Tbsp Jin Ganjang (soy sauce)

1.5 tsp Gochukaru (Red Chili Pepper powder)

tsp green chili pepper (putgochu

tsp rice vinegar ((or white vinegar))

Tbsp green onion ((chopped))

tsp sesame oil

sugar

tsp black pepper

In a bowl, mix flour, salt and water with a spatula and then use your hands to form a ball. Making sure all the flour is incorporated into the dough. My recipe uses less water than most recipes so it may feel like there isn't enough water. The exact amount can change based on how dry your flour is but start with 1/4 cup + 1.25 tsp water per 1 cup of flour and see if you are able to form a dough. But if not, knead for a few times to see if you really need more water and add little bit more water (up to 1 tsp more).

Once a dough ball has formed, sprinkle some flour on a counter or a board and then transfer the ball onto it. Knead about 10 times to make sure it forms one uniform dough. Cover with a plastic wrap or put in a plastic bag and let it rest for 30 minutes or more. You can also make the dough a day in advance and let it rest in the fridge.

When it has rested, take out the dough and knead for 2 minutes to warm up the dough. On a floured surface, roll out the dough using a rolling pin until it is about 10x10 inch square or 8x11 rectangle. It doesn't really matter. If the dough sticks, sprinkle some flour on the rolling pin and on the board while rolling. Roll out until it's nice and thin - like you see in the picture.

Sprinkle flour on the surface of the dough (so it doesn't stick to itself when rolled up) and fold the dough over from one side 4-5 times so you have layers. Cut gently with a knife (if you press hard, they will stick together so be careful) and immediately unfold and loosen the layers so they don't stick to each other. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. Set aside uncovered until you are ready to cook the noodles.

*** Alternatively, you can use a stand mixer or a food processor to make your dough. But once the dough ball has formed, make sure you knead it by hand before letting it rest.

How to make noodles (skip this if you are using store-bought)

Season ground beef with soy sauce, cooking rice wine (mirin) and garlic powder or fresh chopped garlic. Mix.

Heat a non-stick frying pan on medium-high heat and saute the beef until everything is fully cooked. Break up any big lumps if there are any. Set aside to top noodles with.

Beef Topping

In a small bowl, add green onions (reserve half to use as garnish later), chopped chili or shishito peppers and add sesame oil. Mix well and coat everything with oil so they stay fresh longer.

Add remaining seasonings - soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Set aside and serve with noodles.

Spicy Kalguksu Dadaegi 다대기 Sauce -

If making fresh noodles, follow instructions above and make dough. Let it rest.

How to make Kalguksu noodle soup

In a pot, add water, dried soup anchovies (guk myeolchi 국멸치) and kelp (dashima/kombu). Optionally add dried shrimp.

Simmer UNCOVERED, for 30 minutes while you make the noodles. Turn off heat and let it rest. Let anchovies site in warm water - more flavors develop over time.

Anchovy Broth (my favorite)

Slice onions, zucchini, and optionally potato into matchsticks.

Chop all green onions, garlic and green chili peppers OR shishito peppers. If using shishito peppers, double the amount.

Prepare Vegetables

Remove and discard anchovies and kelp from broth.

Bring broth to boil. Season broth with guk ganjang (soup soy sauce) and sea salt. Taste. Should be a little bit on the salty side since noodles will make it less salty.

Once broth starts to boil, add onions and lower heat back to simmer for 5 minutes until onions start to become translucent.

Turn heat back on to medium-high and add zucchini and noodles. If using packaged noodles, follow instructions on the package on cooking time. Add some chopped garlic and green onions now or later,  fresh, as toppings. (I like the stronger fresh flavor as fresh toppings).

Cook about 3- 5 minutes for homemade fresh noodles. For packaged Kalguksu noodles, follow directions on the package - usually 5-7 minutes.

Serve noodles and soup in a bowl with the spicy Dadaegi on the side. Top noodle soup with fresh green onions, ground beef and optionally fresh chopped garlic and/or green chili peppers. Allow each person to add as much or as little as Dadaegi as they want.

Enjoy it with some Kimchi - especially Buchu Kimchi if you have it.

Let&#039;s finish! (Kalguksu Noodle Soup should be eaten right away once cooked)

This is a traditional eggless pasta which uses just two ingredients and can be made in not much more than an hour plus you won&#39;t need any special equipment!

Cavatelli Pasta Recipe

(340 grams) finely ground semolina flour (see notes)

Place the semolina flour on a work surface, make a well in the middle and sprinkle with salt.

Add most of water into the well in the centre of the semolina flour.

Start combining water with the semolina flour using your fingers or a fork. Pulling in the flour and forming a dough. Add more water if needed. The dough should feel soft and supple, a bit like playdough.

Knead well for 5-10 minutes until smooth and elastic then form into a ball.

Wrap with plastic and set aside for 30 minutes to rest.

After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.

Roll the cut off portion of dough into a sausage shape. You shouldn&#39;t need any extra semolina/flour but if you do, use it sparingly.

Continue rolling until you have a long rope about ½ inch (or approximately 1cm) in diameter.  Be sure to roll the rope as thin as this otherwise it will be too thick to cook properly. It may be easier to cut it in half and keep rolling to achieve this thickness.

Cut the rope into ¾-1 inch (2-2.5cm) lengths.

Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation. It&#39;s important to press firmly enough to thin the dough and create a curled pasta. This might take a little practice.

Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina.

Repeat with remaining dough.

Bring a large pot of water to the boil. When boiling, add one heaped tablespoon of salt.

Add the cavatelli to the salted, boiling water and cook for 8-10 minutes. This will depend on the size of the cavatelli. Taste after 5 minutes and cook longer if needed. Cooking may be even longer than 10 minutes if you have made larger cavatelli.

Serve with your favorite sauce - try San Marzano tomato sauce, Basil Pesto or Authentic Bolognese Ragu. And if you love this, be sure to make my Cavatelli and Broccoli and my delectable Ricotta Cavatelli!

Here are four easy recipes for homemade pasta! They all use the same master technique and base ingredients, but incorporate a variety of colors and flavors.

Fresh Homemade Pasta

herbs (try basil

vegetable juice (try beet, spinach,

Mound the flour onto your work surface and...

Mound the flour onto your work surface and make a large well in the center. (Tip: I use my measuring cup to carve out a deep, perfect well about 5 inches in diameter.)

Crack each egg into the well, followed by...

Crack each egg into the well, followed by the remaining ingredients in your chosen pasta recipe.

Using a fork, beat the eggs and oil...

Using a fork, beat the eggs and oil (plus any herbs, vegetable juice, or squid ink, if using) until well combined.

Little by little, add the flour to the...

Little by little, add the flour to the egg mixture and beat until all of it is incorporated. Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.

With your hands, start kneading the dough. It...

With your hands, start kneading the dough. It will feel soft and jiggly at this stage, but keep kneading for about 10 minutes until the dough firms up. I like to push the dough down and out with the heels of my hands, then fold it back over onto itself, rotate a quarter-turn, and push down again.

When your dough looks smooth and no longer...

When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes.

Cut the dough into quarters. Keep the rest...

Cut the dough into quarters. Keep the rest of the dough covered with a towel while you work on each piece.

On a floured surface, roll out the dough...

On a floured surface, roll out the dough as thin as you can get it — you should be able to see your hands through the pasta sheet when you pick it up. Dust liberally with more flour to prevent sticking.

Fold the pasta sheet a few times over...

Fold the pasta sheet a few times over itself (as if you were folding a letter) and cut it to your desired width. (See Notes below.)

Shake the noodles out, toss with a little...

Shake the noodles out, toss with a little flour, then let them rest in loose mounds on a towel while you roll out the remaining dough.

When you’ve finished cutting all the noodles, simply...

When you’ve finished cutting all the noodles, simply drop them into a boiling pot of salted water. Fresh pasta cooks in 2 to 5 minutes, depending on thickness.

https://mediavine-res.cloudinary.com/video/upload/raekwkyddxet733ds3hu.mp4

Fresh Homemade Pasta (Using What You Already Have in the Kitchen)

Homemade beeswax candles with essential oils are such a fun thing to make and give as gifts, or just use throughout your home!

Top 8 handmade recipes from across the web

The most viewed handmade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peppermint Bark

How To Make Handmade Pasta Recipe b...

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Kalguksu (Korean Knife-Cut Noodle S...

Cavatelli Pasta Recipe

Fresh Homemade Pasta

Recipe For Beeswax Candles With Ess...

Top 8 handmade recipes from across the web

The most viewed handmade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peppermint Bark

How To Make Handmade Pasta Recipe b...

Orange Lip Balm Recipe

Handmade Ravioli filled with Eggpla...

Kalguksu (Korean Knife-Cut Noodle S...

Cavatelli Pasta Recipe

Fresh Homemade Pasta

Recipe For Beeswax Candles With Ess...

The most viewed handmade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine