I think we all have that person in our lives who becomes completely irrational during the holidays.
Around here, I am that person.
Friends… I have grand Christmas dreams. Dreams of red-cheeked babes coming in for hot cocoa after hours of playing in the snow. A fire roaring in the fireplace, crackling and popping and casting a gorgeous glow on the room. Christmas carols gently drifting in the background, everywhere I go. Long drives to look at Christmas lights, where the car smells like fir and nobody farts or asks if we can stop at McDonalds.
I realize that these are lofty goals. Unhealthy, even. But that doesn’t stop my heart from desiring it desperately, year after year after year.
Obviously, these dreams are far from reality. It almost never snows in Arkansas, and when it does, I spend an hour bundling the kids up only for them to come inside three minutes later. Homemade hot cocoa sits on a random end table, cold, abandoned, and nearly full.
“Who set their hot cocoa here??” I demand. “I made this HOMEMADE. WHY do you ask for HOT COCOA if you aren’t going to DRINK IT?? Don’t you know that milk doesn’t GROW ON TREES?”
But… alas. No one responds to my pleas. Fireplaces are nice, but sometimes they make the room hot and my feet start to sweat. And I finally turn off the Christmas music after Grandma Got Run Over by a Reindeer plays for the third time.
How does that song even exist? We DO understand that it’s about an elderly woman getting killed in a hit and run accident, correct? A hit and run perpetrated by the very man who plans on letting himself into your house at night?
I feel like we should all have a very big problem with this situation.
Regardless of how badly my holiday dreams may fail, one area I have a long history of success in is the treats.
You get the drift.
Cake Pops are a staple at our house every Christmas, and this fudgy, pepperminty version coated in white chocolate is hands down the best I’ve ever made.
Peppermint Bark Cake Pops Recipe
1 9×13 Chocolate Cake Baked and cooled
1 Vanilla Frosting Not the whipped kind
2 Peppermint Extract
16 Vanilla Almond Bark
4 Peppermint Candy Cane Crushed
30 Lollipop Sticks
Cut cake and crumble it into a large bowl, making sure that there are no large pieces. Spoon frosting and extract into the bowl and mix together thoroughly with a spatula until a “dough” is formed.
Using clean hands, roll the cake mixture into balls and place on a wax paper lined baking sheet. Place in the refrigerator to chill for about an hour.
Melt almond bark according to package directions. Dip lollipop sticks into the almond bark and then insert into cake balls. Pop back in the refrigerator until sticks are firmly in the center of the cake pops.
Dip each cake pop in the almond bark, shaking a bit to allow excess candy to drip off. Sprinkle immediately with crushed candy cane pieces and place back on wax lined baking sheet. Let candy set before serving.