BRING ON THE Peppermint

Ree made five new treats in her favorite holiday flavor.

- KATE TROMBLY O'BRIEN

If there's one thing that's guaranteed to get me in the holiday spirit, it's peppermint. In my Christmas movie last year, I played a bakery owner (in the fictional town of Peppermint Hollow!) who was known for her mint brownie bites. (Check out Candy Coated Christmas on discovery+ to see my peppermint dreams come true.) This year I have a whole new batch of minty treats to share, including a candy cane sheet cake and peppermint bark. I hope they make you feel merry and bright! -Ree

Chocolate-Candy Cane Sheet Cake 

Prep time: 30 min 

Total time: 1 hr 15 min 

Serves: 24

1 Preheat the oven to 350°. Line the bottom of a 13-by-18-inch rimmed baking sheet or a jelly roll pan with parchment paper.

2 For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Heat the butter and cocoa powder in a small saucepan over medium-low heat, whisking, until melted and smooth, about 2 minutes. Carefully add the boiling water, allow it to bubble for a moment, then remove from the heat. Add to the flour mixture and stir until smooth, about 1 minute. Let cool 5 minutes.

3 Whisk together the milk, peppermint extract and eggs in a large bowl. Stir the milk mixture into the batter and mix until smooth. Pour the batter into the prepared pan and spread evenly. Tap the pan firmly on the counter a few times to remove any air bubbles.

4 Bake until a toothpick inserted into the center of the cake comes out clean and the top springs back when gently pressed, about 20 minutes. Transfer to a rack and let cool completely in the pan, about 20 minutes.