Wrap & package presents. DONE
Make Peppermint Bark. DONE
Today is a snow day. Yahoo! We can no longer see the grass, several accidents are reported, the Western Cullinary Institute Food Safety class is canceled, chains are required on all highways...! Of course, we need to get to the store for more children's Tylenol (baby has one tooth and another is about to break through!). Whiskey instead?
Peppermint bark was a partial success. After experimenting with various ways to make candy cane bits, Paul suggested grinding them in the nut grinder. Hand cranked nut grinders make a 'perfect' size peppermint piece, unlike the coffee grinder, mortar & pestle, and mallet & ziplock techniques. Unfortuately the tines are no match for a Splenda Candy Cane; three broke off into the pile of bits.
Also, if you look over the left shoulder of the candy cane bits you'll see that the dark chocolate (semi-sweet morsels) did not melt. Instead they turned into a big pile of poo, as Paul put it. Anyone know why?
Alas, below lies the finished product: beautiful yummy white chocolate peppermint bark, noteably not stuck to the wax paper lining. Thanks for the recipe Mimi!
Ok, on to Candied Citrus Peels.