odd pear

My spirits are on the up, and here is why: peppermint bark.

It's a recent addition to my repertoire; I usually opt out of out anything in the minty genus. But last year, the planets aligned and not only did I find an open tin of peppermint bark (of the Trader Joe's variety) at my mom's house that practically invited attack, but I also discovered a recipe for what promised to be a truly decadent version of the bark on Orangette. My fate was sealed.

Here is what I can say: if you are feeling down about Christmas, or even generally not into it this year, go immediately to your kitchen and crush some peppermint candy. Seriously. Not only will it vent a bit of your latent hostility (you know, should there be any) but it will also infuse your home with the loveliest pepperminty smell. And render grinchiness completely impossible. You will be instantly fa la la-ing and harking heralds and jingle bell rocking.

What's more, that second layer -- the bittersweet chocolate layer -- will also fill your head with dreams. Once chocolate, peppermint extract and cream hit the pan, you will dream of the world's most luxurious peppermint chocolate chip ice cream. This was by far my favorite part of the recipe (if you couldn't tell). I see visions of peppermint bark spin-offs. And my hope for next year is to bestow pints of ice cream to those on my list.

There is a new air of festivity over here. And it all started with this.

Seriously good. And seriously magical.