Mom's marshmellow sauce for fruit

Marshmallow
1 1/2 Tablespoons
Grated Orange Zest
2 Teaspoons Poppyseed

combine it all - mix it up - and serve!

Chocolate-Peppermint Cake

This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!

Ingredients:

8 tablespoons unsalted butter, cut into small pieces, plus more for pan

1 Cup all purpose flour, plus more for pan

1/2 teaspoon salt

1/4 teaspoon baking powder

8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting

1 1/4 Cups sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup low-fat buttermilk

1/2 cup heavy whipping cream

1/2 teaspoon peppermint extract

Whip Cream

crushed candy cane

Directions:

Preheat oven to 350 degrees.

Butter and flour an 8 inch round cake pan.

Line bottom with parchment or waxed paper.

Wisk together flour, salt and baking pwdr.

In a medium saucepan bring two inches of water to a boil.

Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.

Turn off heat; Let stand until melted, 8 to 10 minutes.

Stir to combine.

Remove bowl; cool 5 min.

Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan.

Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.

Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.

In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.

Cinnamon Popcorn

I had this at a Cookie Exchange I went to this year and absolutely loved it!

2 sticks butter
1 cup sugar
1/2 cup karo syrup
Boil together and then reduce to low for about 5 min
add 1 tsp vanilla
4 cups marshmallows
melt
add hot tamales or cin. bears (cut)
2 bags microwave popcorn
mix really well and EAT!!!!!