Peppermint Bark

(Okay, I think I need a tutorial in food photography.  Or maybe a better camera!  Hmmmm.)

This treat has been a huge success and I am already on my second batch.  I have to say that any kind of chocolate + mint combination is heaven as far as I am concerned, so this stuff rocks.  Plus, it's relatively easy to make and doesn't require any baking, just some double-boiling action.

I guess I should also say that it isn't actually dairy-free so it doesn't fit perfectly with my oh-so-sacred food allergy list.  But it isn't sugar free either, so who's counting?

I got this particular recipe from Kate over at her blog which is one of my favorites to turn to when I need some ideas.  Take it away, Kate:

Layered Peppermint Bark 

by Kate Chan
Ingredients:
2 1/2 cups dark chocolate chips
2 1/2 cups white chocolate chips or chopped white almond bark
8 large candy canes, chopped/crushed
4 - 6 teaspoons shortening
4 teaspoons peppermint extract

Directions:

1. In a double boiler, or a metal bowl resting over hot water, melt dark chocolate chips with 2 teaspoons of the shortening and 2 teaspoons of peppermint extract. Do not let the temperature rise above 98/100F or you will break the temper of the chocolate.
   
2. Once melted, pour the chocolate onto parchment paper on a cookie sheet (that fits in your fridge). Smooth out the chocolate with a spatula to about 9 x 13″. Slide the cookie sheet into your fridge and allow the dark chocolate layer to cool/set for at least 30 minutes.
   
3. Once the dark chocolate is cooled, melt the white chocolate plus the remaining shortening (2 teaspoons) and extract (2 teaspoons). Once melted, pour over the top of the cooled dark chocolate. Working quickly - as it begins to melt the dark chocolate a bit - spread the white chocolate over the top of the dark chocolate base.
   
4. Sprinkle the crushed peppermints over the warm white chocolate topping. You can press the peppermints in to the chocolate a bit to make sure they will stick. (Pressing the peppermints in to the chocolate may not be necessary.)
   
5. Cool for at least 45 minutes in the refrigerator or on the counter top for 1 hour or more.
   
6. Score and cut into pieces. Store in an airtight container for 7 - 10 days (or until your family comes to help you eat them up!)

Happy holidays, safe travels, and warm wishes!

Death by brownies

My friend Sara is trying to ruin me, I swear.  Ruin!

She brought me some amazing brownies the other day and declared they were gluten-free.  I thanked her and smiled, knowing that I probably wouldn't be able to eat them since gluten-free doesn't usually mean dairy and egg-free as well.  But I thought it was incredibly sweet of her, so I wasn't going to make a fuss about it.  After all, if I couldn't eat them I knew Elliot would be able to.

Later she told me that she has sisters with multiple food allergies, so she makes these brownies often.  As it turns out they are also dairy and egg-free!  And they are amazing.  So chocolatey.  Did I mention that I'm not allergic to chocolate?  No?  No, I still need to write out the whole list for you.  But seriously, chocolate and I can still be friends.  There is as god.  

I don't think any gluten, dairy, and egg loving person could complain about these brownies.  What's more is that they are made simply from a mix. 

Highly recommended for anyone looking for an awesome gluten-free, dairy-free, egg-free, nut-free, cane sugar-free (it has beet sugar) brownie:

In fact, I am eating some right now.  Thanks, Sara!