Shopping Around the World and New Year's Eve

Today is Shopping Around the World hosted by Bacon from PigLove

Me and my pal Fozzie will be holding another Shopping Around the World scheduled for             Thursday, December 31st.

Do a posting on your blog linked back to mine.  That way we can keep track of all of the different prices and recipes.  I know this is going to be around Thanksgiving so mark your calendar so you can do a posting with us.

This month we have a suggestion from my cousin Sammy on highlighting cookies or other sweets for December.  Is there a special treat that you fix only around the Christmas holidays?  A certain cookie to share?  It does not have to be five items or less this month.  Share your recipe and picture of your sweet items.

One of Mom's favorite holiday treats is Peppermint bark.  Here's the recipe she uses:

17 ounces good-quality white chocolate (such as Lindt - Baker's isnt as fine but will do in a pinch), finely chopped
6 oz. candy canes, coarsely crushed - you can use 30 peppermint candies, but the taste is a bit different
7 ounces bittersweet or semisweet chocolate, chopped
3 -6 tablespoons whipping cream (the more you use the more "truffly" the center layer will be)
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.

White Chocolate $2.39/4 ounce bar

Candy Canes $1.29 for a box of 12

Bittersweet chocolate  $2.39/4 ounce bar

Whipping Cream  $3.59/ pint

Peppermint Extract  $3.59/ ounce

We hope you all have a safe and fun New Years Eve.....see you next year!!!  We'll be hanging out at the Tabby Cat Club New Years Eve party tonight...come join us!  There will be music 
and dancing and loads of great noms!