Cream Cakes of Braintree

I’m also a big believer in edible gifts. Maybe it’s because of my Midwestern roots, maybe it’s because I desperately need  a way to disperse the parade of treats coming from my kitchen due to an incurable compulsion to bake en masse come October, but either way, edible gifts are one of my favorite things in all the land. This year, with testing for cookbook #2 in the works, there are even more sweet treats all up in here than usual, so edible gifts are as much of a joy to make as they are a necessity to keep perfectly delicious things from meeting the compost. And because my pants will only stretch so much, I can only put my family so close to the brink of diabetes, and to be honest, most of my neighbors kind of creep me out so I’m scared to bring them recipe testing leftovers. True story.

But this, THIS!, recipe, is just too good to keep from anyone, even neighbors that you’re less than warm and fuzzy about. It’s the super-crunchiest chocolate peppermint bark you’ll ever try. It’s also the perfect thing to have in your arsenal when you need to make something quick for a crowd, or need a last-minute cheery little gift for someone, the sort of thing you can just pack into a cello bag with a festive ribbon and call it done. I live for little things like this during the holidays, don’t you?

This completely addictive and dangerously quick and simple treat came into our lives recently, and let me tell you WHAT. It’s really something. I usually am a big fan of peppermint bark anyway, but this version is way more chocolate than white chocolate, and ramps things up with even more crunch than other versions. And the crunch isn’t just courtesy of crushed peppermint candies either. Oh, no. The nubbly, irresistible crunch here is also due in large part to the inclusion of a healthy amount of crushed Oreo cookies. Mmm-hmm. I’ll just let you sit with that information for a moment.

Oh! And! Speaking of gifts, there’s still time to enter the Baking Cookbook Giveaway. I am so loving hearing about all of your favorite holiday treats–such sweet stories! Entries will be accepted through Wednesday, December 7th at 6:00 pm PST. The winner will be announced here Thursday morning.

Super Crunchy Chocolate-Peppermint Bark

Makes about 2 pounds of candy

For the chocolate, you can use either chips or bar chocolate, but I love this recipe with Ghiradelli chips which are delicious and economical, so there you go. The peppermint candies can be either canes or those little round discs. To crush both the cookies and the candies, I put each in to their own separate heavy duty zip top bag, and have at ‘em with a rolling pin. I like to crush them somewhere between coarse and fine–a mixture of bigger and smaller pieces with a smattering of cookie and candy dust makes for great texture.

2 12-ounce bags high-quality bittersweet chocolate chips (or chopped bar chocolate)

1 1/4 cups crushed Oreo cookies (about 15 cookies)

1 cup crushed peppermint candy bits

2 ounces white chocolate, melted (optional)

Line a large rimmed baking sheet with aluminum foil or a silicone baking mat.

Place the chocolate chips in a large, heatproof bowl. Melt the chocolate in the microwave with 30-second bursts of high power, stirring well after each interval, until the chocolate is completely smooth (you can also melt the chocolate over a double boiler, if you prefer). Stir in all the crushed cookies, and about half of the peppermint candies. Scrape the mixture out onto the prepared pan and smooth into a thin layer (if you’re working with a standard half sheet pan, about 12×17 inches, then the chocolate will nearly fill the pan when you spread it out–you want the layer to be relatively thin). Sprinkle the remaining peppermint candies over the top. Drizzle artfully with white chocolate, if you like. Refrigerate until firm, about 30 minutes, before breaking into pieces.

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Hi guys! This week is sheer insanity. I am hard at work on the photo shoot for the latest cookbook, and man, oh, man, these photos are simply edible. I can’t wait for you to see them. I still sort of can’t believe that I’m working with the amazing Leigh Beisch and her incredible team once again for this new project. Due out Fall 2012, it’s going to be bigger and even more baking-focused than Marshmallow Madness! (which is available for pre-order now, and out in just a couple months, eep!). But anyway, all of that information is neither here nor there, because I really just popped in to let you all know who’s gonna get their sugar-covered hands all over the great set of baking cookbooks I put up for grabs last week.

So hey, Emilie! You, Emilie, the fabulous person who answered my question of “What’s the treat that you bake up yourself or someone else makes for you that makes you go, “Ahhh…NOW it’s the holidays”? with the following:

“At Christmas my mom and I always make dark chocolate espresso cookies dipped in mint glaze and dark chocolate along with sour cream twist cookies with red and green sprinkles. I am incredibly excited to come home from my study abroad in Spain for the holidays to make them with her.”

That. Is freaking adorable, Emilie. Also, how can I ensure that Little C will be excited to come home from exotic locales and bake with her own careworn mother? Get in touch with me on the ASAP at shauna (at) shaunasever (dot) com and we’ll work out the delivery details.

But seriously, friends. I knew I loved you all before, but wow. Such sweet, sweet stories and great tales of holiday treats that you love. Thank you for putting me in the holiday spirit!

I’m heading back into the photo shoot madness now, and hope to share more details with you all soon, soon, soon.

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I don’t know if I’m just getting older or wiser or WHAT, but I’m having a heck of a time thinking of what I might like for Christmas. Maybe you’re kind of feeling the same way? Well, regardless of whether you’ve lost touch with your materialistic side as well (for SHAME!), or if you’re trying to buy something useful and fabulous for the bakers in your life, here’s a few suggestions from the Piece of Cake kitchen to help inspire your shopping and make the baking experience a whole lot more fabulous.

Books. For me, it all starts with a great collection of cookbooks. More specifically, cookbooks by authors with whom I’m obsessed. Here’s a few titles on my shelf that have plenty of splatters and that I’ve given to friends on more than one occasion:

Pure Dessert by Alice Medrich. Like Ina and Lynne Rosetto Kasper, I will pretty much do whatever Alice Medrich tells me to do. This book is full of the sort of earthy, complex flavors that get you thinking beyond plain old butter, sugar, flour and egg concoctions.

The Fearless Baker by Emily Luchetti. Also a book by a pastry goddess who I admire like crazy. This cookbook is great for beginners and advanced bakers alike, and stuffed with clear, foolproof recipes. This isn’t your standard cookbook full of photos, but man, oh man, there is some excellent information in here.

Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies, another Alice Medrich tome. When I have a wave of “I feel like baking COOKIES!” inspiration, this is the book I flip through first.

The Splendid Table’s How to Eat Supper by Lynne Rosetto Kasper and Sally Swift. The Splendid Table radio show has been transporting me to my happy place for years. I gift this book to friends often, and I seriously think I’ve made every recipe in this thing. It’s mostly savory, but the desserts are the simple, deeply satisfying sort that can be whipped up on a Wednesday night. Love.

BakeWise by Shirley Corriher. As much of a baking textbook as it is a recipe collection, this is a wonderful book for answering all those crazy “hows” and “whys” of the chemistry of baking. It’s also a great handbook for the more advanced baker who might want to start developing his or her own recipes.

SugarBaby by Gesine Bullock Prado. I think the easiest way I can describe my feelings for this book is that it’s been on my nightstand for the past eight months. I read it as much as I bake and candy-make from it. So, so dreamy.

Baking Pans. I have sort of a baking pan buying problem. I have everything from restaurant supply store workhorse sheet pans to fancy-pants things I barely ever use, but here are a few great pans that I adore and consider totally giftworthy.

NordicWare Bundt pan. The original  and a classic. I love everything about this pan–the nonstick surface, the weight of it, the perfect level of darkness to the metal to ensure a golden crust on every cake. I’ve put mine in the dishwasher about 1,000 times and it’s still in perfect shape.

Williams-Sonoma Goldtouch baking pans. I’m partial to the 8×8 and 9×13 versions of this pan, but any of them are heavenly. Beautiful nonstick finish, perfectly weighted, and give the perfect amount of browning to everything. I also love that the 8×8 and 9×13 pans have totally straight sides for squared-off brownie and sheet cake corners.

Gobel Madeline Pan. Because even the most obsessive baker probably won’t buy herself one. Unless that baker is me. It’s a bit of a unitasker, but making madelines is so much dang fun. I love this traditional, French-made pan.

Sur La Table Muffin Tins. Quite simply, the best ones I’ve ever had.

Le Creuset Round Dutch Oven. Not really a baking pan per se, but I use my 5-quart version almost every day of my life. Wonderful for bread baking. Excellent for big batches of candy, too.

Fun Tools and Extras. It doesn’t take a whole heck of a lot of fancy equipment to bake successfully, but a few extra, nonessential tools can sure make you feel fancy.

Fleur de Lys Collection from Anthropologie. My cookie jar is from this collection and I adore it. I don’t actually own any of the other pieces, I just want them (hint, friends and family) and bet you will, too. Actually, the entire kitchen category of Anthropologie makes my heart beat all fast.

Martha Stewart Melamine Bowls. When my entire set of these is clean and nested, I feel at peace. Truth.

Williams-Sonoma All Purpose Towels. My favorite kitchen towels in all the land. Absorbent, durable, and just thick enough. They also bleach well, for when you get way too much chocolate on them.

Silpat Baking Mats. The wind beneath my wings.

Offset Spatulas. Endlessly useful in the baker’s kitchen. Great for frosting and smoothing and spreading batters, chocolate, candy, you name it.

Taylor Candy Thermometer. I have two. But I’m just that way.

Fun Cake Tester. In a world of uncertainty, this little gem makes me giddy every time I pull it out of the drawer. A perfect stocking stuffer or little unique gift add-on.

Ice cream scoops in different sizes. For making perfect, evenly sized cookies, cupcakes and muffins. I have, like, four sizes. Obsessed.

Vintage-y aprons. Can’t get enough of these. They make my life happy and worth living. I love the selection at Jessie Steele, and have some lovely ones from Anthropologie, too.

Pretty papers and edible gift-making accessories from Bake it Pretty. Prepare to lose yourself in the website for this dreamy online store.

Note: I’ve not been compensated to mention any of these items. This list is simply comprised of all of my own baking-obsessed opinions.

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