Holiday Baking with Valleyfair
Melissa Ferlaak
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Valleyfair Sous Chef LeeAnn Ocilka is a pastry chef who loves holiday baking best. We asked her to share some of her favorite mouthwatering, easy-to-make holiday recipes. Her Bourbon Balls and Peppermint Bark are absolute crowd pleasers that she swears by and makes with her children every year. Check it out below!
Peppermint Bark
Ingredients
12 oz. semisweet chocolate (chopped up)
12 oz. white chocolate (chopped up)
½ tsp. peppermint extract
7-8 candy canes (crushed)
Directions
Line a baking sheet with parchment paper and set aside. Fill the bottom of a larger pot with 3" of water bringing to a simmer over medium heat. Reduce heat to low, and place a heatproof bowl on top (double boiler). Melt the semi-sweet chocolate in the bowl. Once it is melted, add the extract. Pour onto the prepped baking sheet and evenly spread with a rubber spatula. Refrigerate until set (approx. 20 min).
Over the same pot of water, use another clean, heatproof bowl to melt the white chocolate. Once melted, pour that over the set chocolate and then evenly spread with spatula. Immediately spread the crushed candy canes over the white chocolate and refrigerate until set.
Bourbon Balls
Ingredients
2 cups roasted pecans
2 cups vanilla wafers
1 cup powdered sugar
6 tbsp of good burbon (rum can be substituted
2 tbsp real maple syrup
½ tsp kosher salt
2 Tbsp cocoa powder
Directions
In a food processor, pulse pecans and wafers into a bread crumb consistency. Add all other ingredients and process until combine. Transfer into a bowl, cover, and refrigerate for an hour.
Use a tablespoon to portion the dough and roll into balls. Pour more powdered sugar on a plate. Roll the balls in powdered sugar and place them on a parchment lined baking sheet or plate. Chill in the fridge for at least an hour.
These can be frozen for up to a month or refrigerated in an airtight container for up to 3 weeks.
We hope these are fun and tasty additions to your holiday dessert table!