Snow day

Well, it was another snow day here. School was canceled, and they called it off for tomorrow, too. My husband has been working from home all week~ he says he's going stir crazy and is going to try to go in for a half day tomorrow. For some reason, I don't have cabin fever...yet! :) But tomorrow my sweetie and I get to go to dinner and a play, a tradition we enjoy every Christmas. The kids stay with their Nana and Papa and make Christmas gifts for us, so it really is a win-win situation, you see! (haha!)

And a major shift in conversation here, no, monologue... A few weeks ago I was really excited about the Starbucks' peppermint mocha twist, which is SO good by the way. Well, I must admit to having a real weakness for peppermint anything really. So when I found out on another blog that Bath and Body Works had peppermint lotion, I just had to have a look-see.




I not only found the lotion, but also found peppermint body cream, which was the one I bought. They also had body scrub and body wash, which were really tempting, but I didn't succumb! (Although a couple of friends on my list will be receiving these...) I love the way the peppermint cream smells! Yum! :)

Also, more peppermint...I found this great recipe last Christmas for peppermint bark, and not only is it very easy to make, it is delicious! (This picture doesn't do it justice, because I used the wrong plate to put them on...)




I have already made it twice in a week and a half, because it goes so fast! :) I thought I would share this recipe, because it really is a keeper!

Peppermint Bark

2 pounds best-quality white chocolate, chopped into 1/2 inch pieces
12 large candy canes
1/2 teaspoon peppermint oil

1. Line an 11-by-17 inch baking sheet with parchment paper, and set aside.
2. Put chocolate into a heatproof bowl set over a pan of simmering water; stir constantly until chocolate has melted.
3. With a chef's knife or kitchen mallet, cut or pound candy into 1/4 inch pieces.
4. Stir candy and peppermint oil into the melted chocolate. Remove from heat, and pour mixture onto prepared baking sheet; spread evenly with an offset spatula. Refrigerate until firm, 25-30 minutes. Bread into pieces before packaging (or serving). Refrigerate in an airtight container for up to one week.

Just a few comments on this recipe~

I went ahead and just bought Ghirardelli chocolate morsels because it was much less expensive at the market and it saved time. I am just mentioning this because I was horrified at the thought of spending fifteen dollars on sale to cut up chocolate and the peppermint bark was great just using the chips.

I also used peppermint extract because I didn't have peppermint oil. I am going to look for it the next time I shop though. But again, I just put two teaspoons of the extract and it was just fine. :)

Well, we all survived another week and tomorrow is Friday! Did anyone else get snow where you live? Around where my parents live, about a half hour away, they got 23 inches last night! I remember the last time we got that much was back when I was in highschool. We woke up on Christmas Day with two feet on the ground. How is that for idyllic? :) I hope you all have a great Friday!