Christmas Peppermint Bark
Christmas Eve is here! I can't believe how fast these few months have gone by, but I can say that I feel like a changed human. Thanks to certain events, I created this food blog! Out of the darkness, the food blog light shone its beauteous face and has been one of my favorite things to curate. While I haven't been on top of my game recently due to the fact that I still have a life outside of the Interweb, I still come back to share the cooking and baking love. Anyways, a lot of other really great opportunities, friends, experiences and whatnot came around in the past four months, which I am so grateful for. Ultimately, what better to celebrate the season of giving than with PEPPERMINT BARK. I figure it's not New Year's Eve yet — we have a week until then — so I really cut that short to limit the sap and feelings because, let me tell you, I have a lot packed away.
So because I am absolutely addicted to peppermint bark, specifically that of Williams-Sonoma, I have been intentionally forgetting my wallet every time I walk into the store to avoid the purchase. However, the store samples are the gifts that keep on giving, so I figured I would actually try and make it myself. There I was, chocolate chips in one hand and candy canes in the other, walking out of the grocery store feeling empowered to #barkon. You might think that peppermint bark would take eons to make, but it actually goes by extremely fast, especially because of the microwave...shout out to Percy Spencer. Look that one up, kids.
Anywho, if you are in a rush today and need to make quick little gift for a neighbor, friend, family member or that random woman who keeps circling your driveway, here it is!
Technically this is a (*insert hand quotes) dairy free buttermilk spice cake with orange and cinnamon infused cream cheese icing. Frosting. Same difference. Regardless, I couldn't fit that all in, but this cake is magic so do not fear.
Season's Eatings! Greetings! Same thing. When the holiday vibes hit, that is when you know it is time to whip out the ole cake pans and butter churners to impress your family, friends and random acquaintances with your homemade goodies. But let's be real. It is 2016. No one has butter churners (this is a blanket statement, I understand, but you just let me know if you know someone with a butter churner).
Anywho, I was home for Thanksgiving and had a hankering to make a layered cake from scratch. My brother has a dairy allergy, so the struggle is finding ways to substitute ingredients like cream cheese, buttermilk and sour cream without losing the inherent flavor and texture that they bring. No fear! Nowadays, it is extremely easy to find alternative products that work perfectly. This is a buttermilk spice cake with cream cheese icing, and you may be thinking what on earth is she thinking, that is anaphylaxis waiting to happen! However, I took it on, and it was a nice little challenge. Regardless, I learned how to make dairy-free buttermilk and cream cheese icing. LOVE IT ALL. And let me tell you, it was a hit.
Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.