I’ve been learning a new language lately.
It’s called Kid Speak.
And it. is. awesome.
In a drive-you-completely-insane-until-you-finally-get-it kind of way.
You hear all these stories about kids saying goofy things to the lyrics of songs that are completely wrong, but sound just like the actual lyrics, and you think, “That doesn’t really happen, does it?”
Well, let me tell you now that, yes, it does happen.
And it’s not just song lyrics.
My boy never really did this. He has, like, super sonic hearing, and he always heard and said everything perfectly. In fact, the butt head was usually correcting my version of song lyrics.
(I can’t tell you how annoying it is to have a nine year old tell you that you’re singing something wrong…and he’s right.Used to drive me bonkers.)
Anyway. My nephews, especially Littlest, are notorious for mixed up pronunciations.
And my sister speaks fluent Kid Speak.
It makes for an interesting day.
My favorite occurrence, so far, has been the Baby Got Back Incident.
Littlest heard the song playing in the background somewhere, and immediately picked up on it.
His version: “I got some butts, they came in a can.”
I love that his little ears heard something perfectly innocent. It’s both adorable and hilarious.
But let me tell you, when it’s happening in every day conversation, it’s SO confusing.
The nephews have had the opportunity to spend time with some friends at their church, which is called Mount of Olives.
I can’t tell you how long it took me to decipher, “Can I go to montagullibs tonight?”
“It’s like he’s trying to speak to me, I know it. Look, you’re really cute, but I can’t understand what you’re saying. Say the first thing again.”
“Mont-a-gull-ibs, Aunt Darla. MONTAGULLIBS (he’s yelling at this point, because he thinks I’m deaf).”
“For the love of all that is sacred, child, what are you saying to me?!”
He looks at his mother, and she calmly says to me, “Mount of Olives,” before cracking up at what has just transpired.
After that, I needed some chocolate.
And since it’s the holiday season, peppermint bark seemed like the perfect solution.
No peppermint bark is completely without some candy cane crunch to it.
I like lots in mine.
It adds great flavor and texture to the bark.
Plus, it’s pretty.
For my peppermint bark, I decided to use these fantastic snowflake pop molds that I got from Bake It Pretty.
I will officially never make plain peppermint bark again. It must always be pretty two toned snowflake pops forever and ever more.
For each snowflake, I place a good heaping teaspoon of white chocolate in each one. This should be enough to fill them up about halfway, but you may need slightly more or less, depending on your molds.
If you are’t using molds, simply spread your melted white chocolate on a cookie sheet lined with parchment or a Silpat mat. Sprinkle the chocolate with a little bit if the crushed candy canes (this will help hole the dark and white chocolates together).
Once you have each mold filled half full with white chocolate (I use a small spoon to spread the chocolate to the edges), Â tap the mold on you work area to bring any bubbles to the surface and to level the chocolate. Now, add an equal amount of dark chocolate to each mold and repeat the spreading and tapping steps, until the chocolate is flat and smooth. You want just enough to fill the mold, so start with less and add more, as needed. While the chocolate is still wet, sprinkle more of the crushed candy canes on top.
For sheet bark, spread the dark chocolate over the white chocolate and sprinkle with the remaining candy canes.
Set aside until the chocolate is set, then chill in the freezer for ten minutes before popping it out of the molds (or slicing up the sheets). The chill time helps prevent the two chocolates from separating while un-molding or breaking up the bark.
One of my molds was a round pop with a snowflake center, so I only put the white chocolate into the snowflake portion of the mold. Even thoguh I normally like equal parts of white and dark chocolate in my bark, I love how pretty these white snowflakes looked on a dark chocolate background.
Using these molds was super, super easy, and I adore the results. I think these are just gorgeous! I love the contrast of the white and dark choclates, and the specks of pretty red in the white chocolate are a perfect tough. Plus, by sprinkling the backs with the crushed candy canes, these are even pretty from the back.
The snowflakes are so pretty and festive, but you could use any chocolate mold that you wanted to, and get the same great results.
Onve the my bark was done, I got to work on the pie.
Normally, I would make the crust from scratch, but I broke my food processor, and while I wait to see if Santa is bringing my a new (better) one, I went the easy route, and used a store bought crust this time.
The only problem is, I hate how ugly the pie tins are for store bought crusts.
I have tried, in the past, to simpl transfer the crust over the a prettier pie plate, but you can’t do that with a cookie or graham crust.
Trust me (Voice of Experience).
So how could I make this all a little prettier?
Don’t worry, since glass isn’t porous, the glue will peel right off when you’re ready.
I took some festive red ribbon and hot glued one end to the edge of the pie plate. Next, I measured one inch over and added another bead of glue, and attached the ribbon. I fold the ribbon back on itself, halfway, and glued it, creating a ruffle. Then, I measured one inch over from the crease of the ruffle, and glued the ribbon to the pan again.
The delicious, chocolaty, pepperminty, irresistible pie.
First, we need fudge. Lots of glorious, thick fudge.
I don’t know if I really like the ice cream much on it’s own, but with lots of chocolate, it’s delicious.
All of it.
I like the Andes Peppermint Crunch, because it;s a great size for sprinkling onto the pie. And it’s yummy. Of course.
Then I added these pretty little peppermint candy swirls from Wilton. They are adorable and they add a great look to the pie.
My favorite part of this whole recipe is definitely the peppermint bark. It’s not just that it’s delicious, which it definitely is, but I love how utterly lovely the bark turned out in the snowflake molds. When I placed the pops in the pie, I pushed pretty red and white straws in Â first, then stuck the lollipop sticks into the straws. I love the added bit if pretty red and white it adds. Next time, I think I’ll make the pops on the straws.
I know this recipe looks and seems involved, but it’s easy peasy. I had everything made and assembled in less then two hours, and it only took that long because there was some thawing,chilling,setting time to wait around for. If you use store bought crust, hot fudge, ice cream, whipped cream, and bark, you can have this ready to serve in no time at all. Enjoy!
Peppermint Crunch Bark [Printable Version]
12 ounces (312 grams) good quality white chocolate
12 ounces (340 grams) good quality semi-sweet or dark chocolate
1/2 teaspoon peppermint extract (1/4 t. for the white chocolate, 1/4 t. for the dark)
6 full size candy canes, crushed
In a medium bowl, sprinkle 1/4 teaspoon of peppermint extract over the white chocolate. Microwave at 20 to 30 second intervals, stirring between each one, until the chocolate is smooth and completely melted.
Stir in 3 tablespoon of the crushed candy canes.
If making the bark in molds, place a small amount of the white chocolate mixture into the mold and gently spread it to the edges. Tap the mold on a flat surface to bring any bubbles in the chocolate to the top and to flatten the chocolate. Set aside while you make the dark chocolate.
If making traditional bark, spread the white chocolate on a cookie sheet lined with parchment or Silpat mats, sprinkle the wet chocolate with a small amount of crushed candy canes. Set aside while you make the dark chocolate.
In a medium bowl, sprinkle 1/4 teaspoon of peppermint extract over the dark chocolate. Microwave at 20 to 30 second intervals, stirring between each one, until the chocolate is smooth and completely melted.
For molds: place a small amount of the dark chocolate in each mold, spreading it to the edges. Add more chocolate as needed. Immediately sprinkle crushed candy canes on the still melted chocolate.
For traditional bark: gently spread the melted dark chocolate over the white chocolate. Immediately sprinkle with crushed candy canes.
Set the bark aside until completely hardened. Chill in the freezer for 10 minutes before un-molding or breaking into chunks.
Recipe by Darla
Peppermint Bark Ice Cream Pie
Makes 1 9-inch pie
Assemble the pie:Â Fill the cooled pie crust with 3/4 cup hot fudge and chill in the refrigerator for 30 minutes. While the crust is chilling, place a 1.5 quart container of ice cream on the counter to soften.
Fill the chilled pie crust with the softened ice cream and freeze for 20 to 30 minutes.
Spread or pipe the whipped cream over the top of the pie. Sprinkle the pie with broken bits of bark and candy canes. Chill for at least 2 hours before serving.
Recipe by Darla