My husband and I are chocolate freaks. We eat too much of it and we know this but can't help it. Peppermint bark is a great simple holiday treat that looks so good that people think you put a lot of effort into it. I'm storing this post into the ultimate recipe section because you can't mess this up.

1. Break candy canes into pieces and set aside.
   
2. Get your favourite chocolate. I used three different chocolates for this bark, mix it up!  I am not even going to put a measurement, put as much as you like. *Note: the chocolate I use is my left over Tobelrone, Dairy milk, etc, and it doesn't set as well as semi sweet or baking chocolate however it tastes amazing. The only thing is it kinda melts all over your fingers as your eating it. I secretly enjoy this mess. Also, some people like adding white chocolate layer on top. Not a fan of the white, but whatever floats your boat.
   
3. Melt the chocolate in a stainless steel bowl over a saucepan of simmering water. Stir often.
4. Once melted pour evenly onto a baking pan.
5. Sprinkle candy cane on top.
6. Put in fridge for at least 30 minutes. Break into pieces and enjoy.

That easy.

I hope everyone had a wonderful holiday with friends and family. Calories definitely don't count this weekend, but like myself in the new year you will probably start thinking of a plan to make up for it. I am in no way suggesting giving up cupcakes for your resolutions so don't even go there. My holiday baking line-up: bite-size cupcakes, creme caramel flan, sugar cookies, three-chocolate peppermint bark. And the superstar: Toblerone shortbread.

I baked a lot of sugar cookies this holiday season. This recipe that had been passed on to me is definitely the best. I think what gives it a little edge is the almond extract. Do not skimp out on that baby.

The ultimate sugar cookie recipe is a recipe from Bake at 350 http://bakeat350.blogspot.com/2008/04/taste-of-yellow-yellow-rose-sugar.html :
Ingredients
    * 3 c unbleached, all-purpose flour
    * 2 tsp baking powder
    *  1 c sugar
    * 2 sticks (salted) butter, cold
    * 1 egg
    * 3/4 tsp pure vanilla extract
    * 1/2 tsp pure almond extract

Directions

1. Preheat oven to 350.
2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
3. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
4. Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

the ultimate. Royal Icing
    * 4 TBSP meringue powder
    * scant 1/2 c. water
    * 1 lb. powdered sugar
    * 1/2 - 1 tsp light corn syrup
    * few drops clear extract (optional)
Directions

1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
3. Add in the corn syrup and extract if desired. ( I think the corn syrup helps keep the icing shiny.)
4. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.
5. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
6. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.
7. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding."

Toblerone Shortbread cookies. mmm.

I first discovered this cookie as a teen working in a movie theater with a Timothy's. It was such a guilty pleasure, I would buy one every single shift. These shortbread cookies are nothing without the little Toblerone triangle. To me, Toblerone is the ultimate holiday chocolate. Maybe because my mother always bought a bar or two during the holidays. I am not even sure if they sell them any other time, do they? Shortbread = Holidays, Icing Sugar garnish = Snow. I don't think I have to justify it any further.

This is my ultimate shortbread cookie recipe. It is Anna Olson's recipe from the Food Network:
Ingredients
    * 1 cup unsalted butter at room temperature
    * 1/2 cup 2 Tbsp icing sugar
    * 1/4 cup cornstarch or rice flour
    * 1 1/2 cups all purpose flour
    * 1/2 teaspoon salt
    * 1 teaspoon vanilla extract
Directions
   1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
   2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.

Chocolate Nougat Shortbread (she means TOBLERONE, there is no other)
   1. Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.

Congrats Nat + Andrew!!
This was my last wedding cake of this year. The wedding was at a greenhouse in Newmarket, a very unique venue. The decor company did such a great job transforming the place to the bride's vision. It was a black and red wedding so we decided to do a marble cake with red velvet and chocolate. The cake design was inspired by a photo the bride found. We added large opened red roses, and a jewel in the middle.

2010 is the year of the tiger according to Chinese astrology. Tigger is also the nickname of my friend's baby-to-be. The tiger is said to be very lucky and the best protector of evil elements in the house. I'm just not sure how protective a newborn can be! They are brave, they are leaders, and apparently baby-to-be should also look into acting as a career.

Check out what animal you are in the chart above and then read your chinese horoscope here: http://www.ofesite.com/spirit/chinese/animal2.htm

Here are some cupcakes from her baby shower. I tried to make grass. And in one photo I made a tree from those long wafer cookies and a puff of buttercream leaves on the top, but the buttercream was too heavy and kept knocking down the tree. The cute floral cupcake liners are from Wilton.

source: http://www.stanssewingsupplies.com/catalogs/store.asp?pid=250913