It truly is a great morning. I had the luxury of sleeping in until 8:30 and fixed myself a nice breakfast that I enjoyed in bed. The Christmas cookie recipe I have to share with you today is not necessarily a cookie, but it is festive!
Williams-Sonoma Peppermint Bark
I pulled this recipe out of the December issue of Food Magazine. Williams-Sonoma has been selling their famous peppermint bark since the nineties, and it is so easy to make on your own.
- 12 oz good-quality semisweet chocolate, chopped into 1/2- inch pieces
- 1 1/2 tsp peppermint extract
- 1 pound good-quality white chocolate, chopped into 1 1/2 pieces
- 12 round hard peppermint candies, crushed (or 3 candy canes, crushed)
- Line a rimmed baking sheet with tinfoil and smooth out all wrinkles. Heat 1 inch of water in a small saucepan over low heat until steaming.
- Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Put over steaming water to melt chocolate. Slowly add the remaining 3/4 cup of chocolate to the bowl until all is melted, stirring occasionally.
- Stir 3/4 tsp peppermint extract into the chocolate, then quickly pour into the prepared baking sheet and spread in an even layer. Set aside at room temperature until set, about 15 minutes.
- Put all but 1 cup of the white chocolate in a heatproof bowl. Put over steaming water to melt the white chocolate. Repeat the same melting process with the white chocolate. When melted, add 3/4 tsp peppermint extract and pour over the set semisweet chocolate. Spread in an even layer.
- Immediate sprinkle with crushed peppermint candies, gently pressing them into the white chocolate. Set aside at room temperature until firm, at least 1 hour or overnight.
- Once set, lift bark out of the pan using the tinfoil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.
Yield: 2 pounds
This stuff is addicting. I’m planning on finding a really pretty way to package most of it and give it to my supervisors for Christmas. I will definitely be checking out Pinterest for ideas!
This past Friday, Mike and I went on a fun little date to a hidden gem called Glenn’s Diner. Glenn’s is known for it’s fresh seafood, which can be hard to come by in landlocked Chicago. While I am a seafood lover, the same cannot be said for Mike. However, we were both blown away by our meals.
Glenn’s Diner features a mix of seafood and classic diner food. I loved how the menu was displayed chalkboard style. After staring, awestruck at the many delicious sounding options, we decided to start with some gorgonzola garlic bread.
This stuff was RICH! Can’t go wrong with garlic, cheese and bread. For my meal I ordered the Mahi Mahi, which came with a soy glaze, roasted asparagus and potatoes. Mike had the salmon, which was also delicious.
While the portions were nothing to write home about, the flavor definitely was. Everything was so rich and filling, it almost made me forget about dessert…almost. While we were contemplating dessert options as we left the restaurant, as soon as we stepped out on the street this little dessert shop appeared out of nowhere!
It was meant to be! The place was adorable inside. Christmas spirit was oozing everywhere.
With so many amazing options, it was the german chocolate cake that caught my eye. We ordered a piece to share and absolutely devoured it. Hit the spot!
If you’re ever in the Chicago area and are craving good seafood, I highly recommend checking out Glenn’s Diner!
I’m pleased to present what is quite possibly not only one of my favorite holiday recipes, but one of my favorite all-time dessert recipes.
I made these little guys last Christmas and was instantly obsessed. Blondies are one of my favorite treats, so the addition of peanuts, caramel and pretzels definitely doesn’t hurt! The original recipe can be found here. I follow the recipe exactly, therefore I will not go step by step in this post. However, I do advise cutting back on the amount of peanuts used. The recipe calls for 4 cups, but you really don’t need more than 2-3 cups. The added weight from the nuts and caramel really presses down on the bars themselves, making them thinner than they would be normally.
These puppies are so dangerous. Despite their density, I seriously think I could eat 10 of these in one sitting. SO GOOD! And, since they’re not particularly “holiday-themed” you can make them year round!
Did you know there are only 12 days left before Christmas? This means I only have 12 days to post NINE cookie recipes! I’m going to be one busy bee. I’d also love to get a chance to share my current workout plan. I’m taking it easy this week due to the fact that I’ve been feeling pretty under the weather, but this program has been kicking my butt!
Mike and I have plans to see The Hobbit tonight at midnight! More like I have plans to drag Mike to see The Hobbit with me tonight. I’m a pretty big Lord of the Rings nerd and have been itching with anticipation all week for the prequel. Since Mike has been so nice to agree to join me, I’ve promised him a quick bite to eat before and maaaybe a popcorn for the movie? Decisions, decisions!