Peppermint Bark

Today I am thankful.

Thankful for a dreary, rainy Sunday that started when Sydney woke us up at 7:30 in the morning instead of letting us sleep in.

Thankful for a warm shower followed by the happy success of fitting into an outfit for church.

Thankful for my off-key singing of Christmas hymns.

Thankful for my Eggs Benedict brunch where we celebrated our friends' recent engagement.

Thankful for seeing my nephew, who will be a year old (!!) next Sunday, happily chomping on rice puffs and cantaloupe, haphazardly experimenting with talking gulps of water from his mom's water glass.

Thankful to come home and be bored with nothing to do but watch bad Christmas movies and chew on Tums to ward off the joys of acid reflux.

Thankful to eat leftover pizza for dinner and spend the evening making peppermint bark and other holiday sweets.

Thankful for taking a break from the kitchen and watching football with Jason, as he explains yet another rule I never knew (and probably could have gone my entire life without knowing).

Last Sunday I certainly would not have been as purposely thankful for a day like today. But then, last Sunday was not juxtaposed with one of the year's most tragic man-made events. I hope that you, too, are thankful today for the often unrecognized pleasures of simply living.

Peppermint Bark
Kelley Gondring

A couple of things before you get started:

First, I adapted this recipe so that instead of using a double boiler to melt the chocolates (because I don't have one and find it annoying to use a makeshift one), I use the microwave. The key to using a microwave as opposed to the double boiler is to microwave in short increments and after each increment to thoroughly mix the chocolates. This is to assure that the heat is evenly distributed and that chocolate doesn't get so hot that it burns. If you chocolate hasn't completely melted after following the instructions below, microwave it in 15 second increments followed by 10 second stirring until smooth and melted.

Second, because buying high quality baking chocolate can get expensive, it is tempting to use chocolate chips, which are far cheaper. If you choose to do so, remember that chocolate chips are designed not to melt into a puddle but instead keep their shape when put in high heat. This means that if you are microwaving chocolate chips instead of baking chocolate, it is going to take more time, thus you are going to have to be more patient!

Keeping these two things in mind, invert a 12"x9" cookie sheet and cover with a piece of waxed paper or aluminum foil (if using aluminum foil, you can wrap it on the lip of the cookie sheet; if using waxed paper, you'll need a bit of tape). Set aside.

In a small glass bowl, microwave for 30 seconds:
5 ounces white chocolate
Use fork to mix the chocolate. Place back in microwave for an additional 30 seconds. If chocolate is completely melted, pour onto cookie sheet and use spatula to evenly spread in a rectangle.

Dust with:
1/4 cup smashed peppermint candies
Place in refrigerator for 5 minutes.

Meanwhile, in a medium glass bowl, microwave for 45 seconds:
12 ounces semisweet chocolate
Use a fork to mix chocolate (it will not be completely melted yet).

Add:
1 teaspoon peppermint extract
1/2 cup whipping cream

Place back in microwave for an additional 45 seconds. Remove and use fork to mix together. If the chocolate is completely melted at this point, pour over the white chocolate and use a spatula to evenly spread.

Refrigerate until chocolate has hardened (about 30 minutes).

In a medium glass bowl, microwave for 45 seconds:
12 ounces white chocolate
Use a fork to mix the chocolate. Microwave an additional 45 seconds. Again use fork to mix. Pour over the hardened semisweet chocolate and use spatula to evenly spread.

Immediately sprinkle overtop of the melted white chocolate:
1 cup smashed peppermint candies

Place in the refrigerator until the chocolate has hardened (about 30 minutes).

Remove the waxed paper from atop the inverted cookie sheet and place on cutting board. Use a sharp butcher knife to cut into squares.

Keep refrigerated before eating.

Eat up!

Candied Grapefruit Peel

I'd never had candied grapefruit peel until I spent the holidays with Jason's grandmother. Each year before Christmas, she and Jason's mom get together for at least a day of baking and make various Christmas cookies, candied grapefruit and orange peel, and toffee. I was a bit skeptical of the peel - isn't there a reason we just throw it away? - but when I tried it I was hooked.

After a heavy holiday meal, sometimes I want something a little sweet that isn't too much of a commitment. These little bites are the perfect balance of sweet and tart and they don't add weight to your already bloated tummy. (Don't get me wrong, I pretty much always eat the dessert, too, but I'm just sayin'!) The other awesome thing about using the peel is that it's on hand anyway, as we buy a big box of grapefruits from Jason's grandfather every year.

So as the holidays approach, keep this candy in mind. It is easy to make and will make your tastebuds happy!

Candied Grapefruit Peel

adapted from The Joy of Cooking

Start with the peel of 2 grapefruit
Cut into small strips, around 2" long and 1/4" wide. Use a sharp serrated knife to remove most of the pith (the white stuff). I like to leave a little, though the original recipe calls for removing all of it. Leaving just a little does make it a bit more bitter, but the pith is also more absorbent than the peel, so it makes the finished product juicer. And because it soaks up more syrup, I don't find it overwhelmingly bitter.

In a medium saucepan, combine:
1 cup sugar
3 tablespoons light corn syrup
3/4 cup water
1/4 teaspoon almond extract
Turn heat to medium and use a whisk to help the sugar crystals dissolve. Once all of the sugar has dissolved, add the grapefruit peel. Cook over low heat uncovered for 20-30 minutes or until most, not all, of the syrup is absorbed by the peel.

NOTE: Don't let the syrup get too hot or when the peel dries, it will stick to your teeth and you'll have to throw the whole batch out.

Remove from the heat, cover, and let stand for several hours.

Once again heat the syrup and let simmer for 5 minutes. Remove from the heat and pour off the excess syrup. Let sit to cool for a moment.

Meanwhile, lay out a large, clean cloth towel on the counter. Pour onto of it:
1 cup sugar

Roll the grapefruit peel in the sugar until each piece is completely coated.

Transfer to a sheet of waxed paper and let cool completely before storing in an airtight container.

Refrigerated, the peel will stay good for several months.

Eat up!

Peppermint Marshmallows

It never fails that when I go to the grocery store in search of marshmallows, I have to stroll down multiple isles - each with a greater sense of frustration - before I finally find them! But now that I've made them, I think that I will have more success on my future trips. And why is this, you ask? Well, because now that I understand how to make a marshmallow, I understand why they are found on the candy isle. Marshmallow-making is candy-making. When you heat the simple syrup to a specific temperature, you are doing the exact same thing you do when you make hard candies or caramels: Heating the sugars to a certain temperature so that they chemically change and act the way you want them to act.

This was my "ah ha!" moment yesterday.

I haven't had one today but then the day is still young.

Peppermint Marshmallows
adapted from Betty Crocker

Grease a 9x13" glass baking dish with:
1 tablespoon butter, softened
Dust with:
1 tablespoon powdered sugar

In an electric mixing bowl, add:
1/2 cup water
2 1/2 tablespoons unflavored gelatin [3 packets]
Set aside.

In a medium saucepan, combine:
1 1/2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
Bring to a simmer over medium high heat. Use candy thermometer to gauge temperature. Remove from heat when temperature reaches 240°. This took a little under 10 minutes on my stovetop, though I will note that the original recipe says it will take 30 minutes, so stovetops may vary. At any rate, the important thing is reaching the temperature, not how much time it takes.

Remove syrup from heat and pour immediately into the electric mixing bowl. Use the paddle attachment to slowly beat for 30 seconds. Increase the speed to high and beat for 8 minutes so that the mixture is white and tripled in volume.

Add:
1 teaspoon peppermint extract
Beat for one minute more.

Reduce the speed to low and add here and there:
8 drops of red food coloring
Beat for 5 seconds.

Now comes the really fun part (insert sarcasm here).

Rant: Marshmallow fluff, so to speak, is very sticky stuff! More power to anyone who is able to get all of it out of the bowl. I preface the directions with this information because if you read the original recipe, you'd have no idea how tough the next steps are on your patience. If anyone has tips on how to make this easier, I'd certainly welcome them!

Okay...back to the recipe.

Use a damp spatula to help pour the mixture into the baking dish, knowing that it is okay if you can't get all of the fluff into the dish. Once you've gotten out all that you can, wet your hands and use your palms to help spread the marshmallow evenly into the pan. Be careful not to touch the glass dish, as you don't want to disturb the butter/powdered sugar layer.

Set the baking dish aside, uncovered, for 8 hours.
--

In a small bowl, place:
1/3-1/2 cup powdered sugar

Place two large pieces of waxed paper onto the counter. Dust with powdered sugar. Use butter knife to loosen the edges of the marshmallow from the dish. With dry hands also dusted with powdered sugar, remove the marshmallow from the baking dish in one piece. Use a very sharp butcher knife that you've greased with butter to cut marshmallows into small squares.

A few at a time, place the marshmallows into the bowl and coat all over with powdered sugar.

Store in an airtight container, up to 3 weeks.

Use in hot chocolate and/or give as treats to those you love.

Eat up!

Caramel Apples

I must admit that I've never been tempted by either candy or caramel apples. I think it is because I am so picky about my apples. When you haven't seen the apple pre-sugary goodness, how do you know if it is mushy or bruised? Perhaps they pick the worst apples to cover with candy or caramel because they couldn't sell them otherwise?

After looking around Pinterest for fun food ideas, I'd found a recipe for Shrunken Apple Heads and another for Peppermint Marshmallows when it hit me that I could make my own caramel apples, assuring that the apples were neither old, nor mealy, nor banged up! So I opened a new tab and searched epicurious for a recipe. I followed the one I found almost exactly and it worked really well.

The only thing I would have done differently is to place the apples in the refrigerator after the last step so that the caramel would set more quickly and not pool as much on the bottom (the recipe says to do this, but I didn't read carefully enough). Also, I used small granny smith apples because the giant ones, while visually appealing, are just too much apple and too much caramel for one person. As such, I had A LOT of caramel left over. Because I knew it would be a small game night crowd, I didn't want to make too many apples, so I've saved the extra caramel and will use it on ice cream or other desserts in the future.

Caramel Apples
epicurious

Makes 16 caramel apples (will have extra caramel for other uses)

In a heavy saucepan, combine:
1 pound dark brown sugar
1 cup unsalted butter
1 14 ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/4 teaspoon salt
Turn heat to medium low. Use a wooden spoon to combine ingredients until all of the sugar crystals dissolve completely (you'll know this has been accomplished when no sugar crystals can be felt when you rub a little of the caramel between your fingers). This will take about 15 minutes. Don't rush.

Increase heat to medium high. Caramel should begin to boil. Slowing and consistently stir with a wooden spoon. Use a candy thermometer to gauge temperature. Remove from heat once caramel reaches 236°.

Note: If this is your first foray into candy-making, you should know that 236 is not a random number. Getting impatient and removing the caramel from the heat too soon will result in caramel that isn't set enough; walking away and letting the caramel get too hot will result in caramel that sticks to your teeth. Further, remember that it is important to constantly stir so that the temperature of the caramel is consistent throughout.

Once the caramel reaches 236°, remove from the heat. Set aside for about 20 minutes to allow caramel to cool. Once the temperature drops to 200°, it is ready for dipping.

While the caramel cools, line two baking sheets with aluminum foil. Butter the foil.

Wash and throughly dry:
16 small granny smith apples

Insert 1 short skewer into the stem-end of each apple. [16 skewers total]

Hold the bottom of the skewer and dip apple into the caramel so that all but the very top of the apple is submerged. Remove from caramel and allow excess caramel to drip back into the bowl. Turn apple right-side-up for several seconds.

Place on the bottom of the apple onto the aluminum foil. Repeat with remaining apples.

Starting with the first apple you dipped in the caramel, lift the apple from the foil and use your fingers to press the pooled caramel around the apple. Going in order from first-dipped to last-dipped, repeat with the remaining apples.

If using toppings, press into the sides of the caramel at this point. (I used toffee bits and white chocolate shavings.)

Place in refrigerator immediately and let set for at least an hour.

Remove from refrigerator about 15 minutes prior to serving.

Eat up!