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 :)

Roasted Tomato Soup

I went to an afternoon class at Williams-Sonoma a few weeks ago with my dear friend Liz. We were learning how to use our high-powered blenders to make some autumn recipes. Side note - did you know that Williams-Sonoma offers free technique classes every Sunday at 1pm? I am overjoyed! You know where I will be on Sundays from now on. That store is my happy place. My Christmas list is already brimming with kitchen must-haves. Okay, enough crushing on WS. The point is, at the class I learned how to make a roasted tomato soup. Then I went home and played around with the recipe a bit. And I'm not going to say I'm happy - I'm thrilled. This soup is divine. Skip your way over to the grocery store and snatch up these ingredients. You are going to want to make this tonight.

Ingredients:
- 3 lb. Roma tomatoes
- 1 yellow onion, chopped
- 2 tbsp. minced garlic
- 5 tbsp. olive oil, divided
- 1 bunch of fresh thyme leaves
- 2 tbsp. balsamic vinegar
- 4 cups chicken stock
- 1 cup white wine
- 1 bunch of fresh parsley, chopped
- salt & pepper to taste
- fresh grated Parmesan cheese, optional

Method:
1. Preheat the oven to 350 degrees.
2. Slice the tomatoes in half and place in a large glass baking dish, insides facing up.
3. In a small bowl, combine 3 tbsp. olive oil, balsamic vinegar, garlic, fresh thyme, salt and pepper and whisk together until well mixed.
4. Carefully drizzle the glaze over the open-faced tomatoes.
5. Place tomatoes in the oven and roast for 1 hour.

6. Heat a dutch oven on the stove over medium heat. Add remaining 2 tbsp. olive oil to coat the bottom of the pan.
7. Add the onion, saute for 3-4 minutes. Keep stirring so the onion doesn't burn.
8. Add 1 cup of the white wine and bring to a simmer.
9. Add the tomatoes and chicken stock to the dutch oven. Bring to a boil, then remove from heat.
10. In batches, puree the mixture until smooth. I used a Vitamix, but you can use any high-powered blender.
11. Return the pureed soup back to the dutch oven, heating over low. Add the parsley, making sure to mix well.
12. Ladle into bowls, top with a bit more parsley and Parmesan cheese, if desired, and serve immediately.

Seriously, this soupppppp. It's just so incredible and autumnal and just what the doctor ordered. And if you want to get fancy, this would be simply perfect if served with a side salad, grilled cheese or toast points. Bon Appetit, friends!