Peppermint Bark.

Oh, peppermint bark! I started making this easy recipe with my mom a few years back when we both got addicted to Williams Sonoma's version (you know how they hand out those samples? We used to eat a lot of samples...) So we decided to start making it ourselves and would whip up an enormous batch of this stuff, giving it out to my dad's clients and family and friends. This year, I was really itching to make some more, and even though Christmas is right around the corner, my mom and sister dropped what they were doing for the chance to spend some time making this favorite old recipe. There's nothing like goofing off in the kitchen and making yummy treats with your kinfolk. I hope you get a chance to make this one over the break with your loved ones!

Ingredients:
- 1 bag semi-sweet chocolate (Ghiradhelli melts the best for this recipe)
- 1 bag white chocolate (again, get Ghiradelli if you can)
- 1/2 tsp. peppermint oil, divided
- crushed peppermints
- Optional: a drop of olive oil

Method:
1. Line a cookie sheet with parchment paper. Set aside.

2. Melt the semi-sweet or dark chocolate in a double boiler over the stove. This is a pretty active method, so you don't want to step away from the stove, even for a minute. Be ready to stir continuously and monitor the chocolate so that it gets perfectly melted and not burned. It's a timely activity, so stay in the moment!

Note: If you don't have a double boiler, you can achieve the same effect by placing a saucepan on the stove with about an inch of water in it, then placing a heat-safe bowl over the top of the saucepan. Place the chocolate in the bowl, not the pot, and allow it to melt slowly in the bowl.

3. Once the chocolate is almost completely melted, add in 1/4 tsp. peppermint oil and stir continuously until thoroughly mixed.

Note: if the chocolate is starting to get chalky, add 1 drop of olive oil and continue to mix.

4. Once fully melted, immediately remove the chocolate from the heat by pouring it into the lined baking sheet. Spread out the chocolate with a spoon, so that it's a very thin layer of chocolate that covers the entire sheet. Place the sheet in the freezer for about an hour and prepare for round two.

5. Quickly rinse out the darker chocolate and prepare the double boiler for the white chocolate. Melt the white chocolate over the stove the same way, adding another 1/4 tsp. once the mixture is almost completely melted.

6. Once melted, remove the chocolate from heat and pour over the top of the darker chocolate (you will have to pull this out of the freezer, but it should be fine at this point for the white chocolate to go on top). Smooth out the white chocolate with a spoon. Add the crushed peppermint by sprinkling a liberal amount over the top.

7. Return the bark to the freezer for at least another hour.

8. Once completely frozen, break into 1-inch piece and enjoy! You could share it. Or not. :)

Have so much fun with this holiday treat! I hope you're having the merriest of all Christmas weeks :)

Pomegranate, Oat, & Dark Chocolate Cookies

I wanted to make a festive cookie in honor of the Christmas season, and this little one was born. I LOVE IT. I've been doing a lot of experimenting with pomegranate lately and I am loving every single use for it. On salads, in drinks, and now, in cookies! In this recipe, the pomegranate seeds replace the raisin in a typical oatmeal cookie, and they add a much brighter punch to this one. And the dark chocolate mixed with the flavor of the pomegranate juice... mmm it's sinfully good. Surprisingly, the pomegranate arils hold up remarkably well during the baking process.

This recipe is essentially for a double batch (around 60 cookies), but I purposely made it this way because these are the best cookies to share! Also, if you make a ton of the dough, then you can just leave it in your freezer and pop a few cookies in the oven whenever you have a hankering :) But you can obviously cut this recipe in half if you have more self control than me. I find myself waking up at 3am like, MUST HAVE POM COOKIES. It's a wonderful problem. Prepare to get addicted, friends.

Ingredients:
- 2 1/2 cups organic flour
- 2 cups oats
- 1 cup pomegranate arils (here's a great tutorial on how to remove pomegranate seeds from the fruit)
- 1 cup dark chocolate chips (or you can use semi-sweet - I love these from Ghiradelli)
- 1 cup butter, softened at room temperature (I love using salted Kerrygold - you can taste the difference!)
- 1 cup organic brown sugar
- 1/2 cup organic granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- a pinch of cinnamon

Method:
1. Preheat the oven to 375 and lightly grease your baking sheets.

2. Using a beater or mixer, cream together the butter and the sugars. TASTE IT. That, right there, is like my favorite taste on Earth. Savorrrrrrrr. Okay, moving on.

3. Once the butter and sugars are creamy and smooth, add in the eggs and vanilla. Continue to mix well.

4. In a separate mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. Stir them together until the ingredients are evenly mixed.

5. While your mixer is on, slowly add the dry mix into the butter/sugar situation. Allow the mixtures to combine before adding more dry mix. Continue this until the dry mix is completely mixed in. Oh dough.

5. Finally, using a spoon, stir in the chocolate chips and pomegranate arils. Be gentle with the pomegranate, because those seeds might burst if they are handled too vigorously. Protect the seeds, and they will be good to you.

6. Spoon out the dough mixture and roll the dough into 1-inch balls (a little smaller than a ping pong ball), placing them an even distance apart on the baking sheet.

7. Bake at 375 for 12 minutes. They might not look completely done when you take them out of the oven, but take them out! You really don't want this cookie crispy, because it is SO GOOD when it's just lightly golden. Trust me here. If you have a cookie rack, transfer the cookies and allow them to cool for a few minutes.

I'm excited for you to try these! I like to pretend these are okay to eat for breakfast because they have oats in them... so I eat them for breakfast.

If you give them a whirl, please leave a comment below and let me know what you think. Happy munching and sharing this Christmas season, my friends! xox.

P.S. - My giveaway for this 2016 Papermoss Post Card Calendar ends tonight and the winner will be contacted tomorrow. Make sure to place your entry!