Tuesday, November 30, 2010

Obviously I just do not want to shut up about food.

I know that I've posted a few things about food on this blog and you guys are probably sick of me talking about it and want to hear something entertaining or juicy about the fellas, but this is sort of the wrong time of year for me because I'm usually running around like a hummingbird on Aderol trying to get all the holiday stuff done for family and friends and I just don't have the time or inclination to toss out some holiday-themed pick up lines and it's hard to wink at boys in bars all saucy-like if your eye is twitching from stress and too much coffee. I've been told it looks like I'm having a seizure when I try to do that, so point taken, gentlemen. Moving on.

Christmas is a time when my family gets even more excited about being in the kitchen than we normally are, especially my mom and EM and I. EM isn't much of a kitchen-lover, but you should see her tackle a batch of candy cane cookies. She will effing bake your face off. We stick to our family traditions, but a few years ago I thought it would be a great idea to get all fancypants and try to make some peppermint bark, because everyone in the entire world loves peppermint bark and if you don't I probably wouldn't ever really trust you completely, sort of like those people who don't like chocolate and bacon. It makes me think there's something wrong with you a little bit, and considering I just compared myself to a hummingbird on Aderol, that is saying something.

Anyway, I went and got dark chocolate and white chocolate and peppermint extract and candy canes and was determined to make peppermint bark so good that world peace really *would* have been a legit possibility because everyone would have been united by the deliciousness of my holiday candy. What happened when this candy was finished was something like a disaster of epic proportions meeting up with some kind of culinary angel magic. I don't really know how it happened. Maybe Jesus looked down from his Laz-E Boy in the clouds and took pity on my horrific cooking errors and was all, "That looks like crap. Maybe I'll help out and make it taste good at least, so that she doesn't have a Christmas meltdown."

Because oh baby, did it taste good. So in the spirit of the holidays and giving and Jesus and puppies and rainbows and all, I'm going to give you guys my recipe for one of my favorite edible holiday mistakes - Christmas Fark.

(Sounds kind of dirty, huh?!)

Christmas Fark was the frankensteined peppermint bark that sort of ended up with a softer side - not quite bark, but not quite fudge, but a wonderful blending of the two. Sort of like the texture of a Hershey's bar on an August day in SoCal, but less melty. It's not fudge, it's not bark, it's fark. Get it? Good. Here's how you handle it:

Crap You Need:

1 c. crushed candy canes (more or less depending on how pepperminty you like it)
1 lb GOOD dark chocolate (don't skimp out, the better the chocolate, the better the fark)
1 lb GOOD white chocolate (seriously it's gonna be so good omg)
1/2 tsp. peppermint extract
2 tbsp. heavy cream
A cookie sheet covered in plastic wrap or wax paper

Crap You Do:

So, the most fun part of this is crushing up the candy canes. Unwrap 'em and really go to town on them. You can take out all of your stress and holiday blues and "don't YOU tell me to ease up on the Christmas cookies, you dingbat!" on a Ziploc bag full of candy cane pieces until they're good and pulverized. It's cool to have a few big bits because it looks more festive or something.

Chop up the dark chocolate and try not to eat a lot of it. I mean, a few nibbles are okay to "test the quality" but make sure most of it goes into the top part of a double boiler. You have to melt this chocolate gently and keep stirring it. Watch it closely, as if it is a beautiful shirtless man or a Christian Louboutin shoe parade. When it's mostly melted, add in one tbsp of the heavy cream and keep stirring until it's all incorporated. By this time, it should be pretty liquidy. Pour it out onto the cookie sheet and give it a wiggle to make sure it spreads out all even-like. Let it set up a bit, maybe an hour or so. It doesn't have to be super hard, just solid enough that it'll stay on the bottom when you pour the white chocolate on top.

Next, chop up the white chocolate and melt it slow like you did with the dark chocolate. Add in the peppermint extract and the other tbsp of cream and stir it up, little darling, stir it up. When it's looking liquidy, pour it on top of the layer of dark chocolate. Give it another wiggle so that it spreads out well, and then sprinkle the crushed candy canes on top. Let it set for another couple hours or so, until it's firm. Cut it up into pieces and keep them all to yourself. (Or wrap them up and give them away, if you're into that kind of thing. You know, whatever.)

1 comment:

  1. I farkin' love it. There. Now it sounds respectably dirty