Monday, December 24, 2012
Warmest holiday wishes from me to all of you. What you see above represents the extent of my holiday "baking" this year. Seeing as I melted the chocolate in the microwave and didn't touch the oven, I guess I didn't really do any baking at all. Actually, I made a loaf of pumpkin bread to take to a friend's house, but for that I used a mix from Trader Joe's and just threw some cranberries and pecans into it, so that doesn't really count either. I'm still having a lot of trouble getting anything done in the kitchen with a busy one year old who wants to be picked up and held and/or gets into everything constantly. The Peppermint Bark that I made is literally easy enough to make with one hand tied behind your back, because that's pretty much how I made it, with one hand while holding little B on my hip with the other arm. I had big dreams of all the baking I was going to do this year... maybe another Bûche de Noël cake, some cranberry hand pies, and cookies galore. But none of that got done. What did get done is the aforementioned Peppermint Bark, and lots of baby snuggles, which is good enough for me.
There's still time to make this treat, and you might even have all the ingredients on hand already. It was supposed to turn out looking like this, which is really pretty with nice even brown and white layers, but... yeah, I'm not even going to make any excuses anymore. Pretty much everything I've attempted to make lately has failed on some level, but who cares. It's chocolatey and minty and crunchy and it tastes good and it still looks pretty even with the layers all marbled and mixed up. 'Tis the season to appreciate all that we have and share with others, so here I share the "recipe" that I adapted from this Food Network recipe with you.
Vegan Peppermint Bark
12 oz good-quality semisweet vegan chocolate, chopped into 1/2-inch pieces
1 1/2 tsp. peppermint extract
1 lb good-quality vegan white chocolate, chopped into 1/2-inch pieces (I used Oppenheimer brand)
3 candy canes or 12 round hard peppermint candies, crushed
Assorted holiday sprinkles or candies (optional)
1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate. (*Alternatively, place chocolate in a microwave-safe bowl. Microwave at 30 second intervals, stirring in between, until melted. This will take a couple of minutes.)
3. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
4. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. (*Or follow microwave instructions above.) Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes and sprinkles if using, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.