Layered Peppermint Crunch Bark

This recipe is all over the place right now (I found it on Soulemama via Orangette via Epicurious via it's original source: Bon Appetite) so it must be good. Or I must be hungry. Or maybe both. I'll let you know after I make it.

As recommended, in little jars with festive fabric lids this would make the perfect gift for neighbors, teachers, people you want to impress, people who you've offended, people who think you're a bad cook, the list goes on and on.

(Check out Soulemama or Orangette to see pics of this deliciousness.)

Layered Peppermint Crunch Bark

yield: Makes 36 pieces

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Read more here.

My husband is still talking about this soup. Super hearty, inexpensive and healthy.

Winter Vegetable Soup

Gourmet | December 2010

by Lillian Chou

yield: Makes 4 servings

active time: 20 min

total time: 50 min

INGREDIENTS

• 1 medium onion, chopped
• 1 Turkish or 1/2 California bay leaf
• 2 tablespoons olive oil
• 1 large carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1 tablespoon tomato paste
• 1/2 pound sweet potato, peeled and cubed (1/2 inch)
• 1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
• 2 cups reduced-sodium vegetable or chicken broth
• 1 1/2 cups water
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh dill

PREPARATION

Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

Recipe taken from here.

Granola Bars

I'm really not a fan of slaving all day to make everything from scratch, but this recipe is actually a lot tastier than store bought granola bars, and is easily adapted to make them how you like them. You can add basically anything in, cook longer to make them crunchier, and make the size and thickness you like. But the best part is that they are easy, easy.

Next time I make them, I will probably try to reduce the amount of oil to make them more healthy.

Playgroup Granola Bars

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ (I used 1/4 C flax seed meal and 1/4 C bran meal)
  
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35(you may need less time-don't overbake) minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Nutrition Facts if cut into 24 bars: Calories: 161 | Total Fat: 5.5g | Cholesterol: 9mg