I made Three-Layer Peppermint Bark last night to hand out to people at Christmas, and it was spectacular. It’s the perfect amount of minty, and the ganache layer softens up if it sits out for a while. It’s really like the best thin mint in the world. Good-quality chocolate is worth it.
I want to bake all the time when it’s so crappy outside. Not cook, because that’s Matt’s area of expertise. I like the exactitude and the attention-to-detail required with baking (or candymaking, which is like baking without the oven). And this is the best time of year for it, because there are always a hundred opportunities to hand out good things I made.
I also stocked up on the ingredients for the pumpkin cheesecake I’ll be bringing to Matt’s parents for Christmas, and will find time to make that next week. How the hell did I ever live without my stand mixer?