For the last couple years I have been trying to come up with some homemade edible gifts to give to family and friends. I figure that it’s nice to get something you couldn’t find in a store, and quite frankly, I just cannot afford to buy everyone I know a $30 sweater.

This year the gift du jour was apple butter. To say the absolute least, it was quite a chore challenge. More on that later, but let me just say that when I was in the middle of grinding up apples in my kitchen sink I longed for last year, when I handed out little bags of white chocolate peppermint bark. I should have gone against my instinct to break tradition, cause white chocolate bark couldn’t be easier to make. And seriously, people go nuts over this stuff. I missed it so much that I whipped up a batch and brought it into work. By noon the whole tray was gone, which tells me some people had this for breakfast.

Another thing that is great about chocolate bark is how easy it is to customize. Someone you know doesn’t like white chocolate?  Simply substitute any other type of chocolate chips into the mix. Last year, I made this for all of Chase’s family and then sent him off to visit them armed with candy for everyone. However, he failed to mention to me that his sister is allergic to peppermint. I can only imagine how excited she was to receive a gift that could cause her to break out in hives. Next time, I’ll make her something like this, or this.

Looking for some inspiration, or maybe just some photos to drool over? Go to Tastespotting and search for “bark.” Honestly, it’s almost too much to handle.

White Chocolate Peppermint Bark

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In this recipe I used Hershey’s chocolate candy canes, but don’t over-think what kind of peppermint you use. The main thing to pick up with this recipe is the technique. Once you have that down, let your imagination run wild!

16oz white chocolate chips, divided
1/2 cup peppermints or 5 candy canes

Place the peppermint in a heavy-duty Ziploc bag and pound with a metal pan or hammer, breaking the candy into pieces. Set aside.

Place half of the chocolate chips into a large bowl. Microwave for 30 seconds, then stir the chips. Repeat this process until the chocolate is thoroughly melted (it should take about 90 seconds of cooking time)Once the chocolate is melted, add the rest of the chocolate chips and stir until everything is melted through. This will temper the chocolate, which prevents it from looking white or moldy when it’s set up.

Pour the chocolate into a pan lined with aluminum foil and spread into an even layer. It should cover approx. ½ of the sheet. Sprinkle the broken candies over the melted chocolate and allow it to cool, about 1 hour. Break into pieces and spread a little joy to all your friends.

I know that in other parts of the country it’s been snowing since October, but this is FINALLY the first week in LA that I decidedly cannot wear flip flops. I guess winter has officially arrived. Therefore, it’s also the first week that warm beverages have actually seemed appealing to me. I normally stick to iced drinks, but on a day that’s cold and rainy and leaves a thin layer of ice on my car, all I can think about is going back inside and drinking a steaming mug of hot chocolate.

Years ago when I was in high school my friends and I used to get together on a Friday nights and cook extravagant 4-course meals instead of spending our money on over-priced burgers at a restaurant. On one such night we made white-hot chocolate with ginger, and I haven’t ever forgotten it. This drink is rich and creamy with some spice to it; it’s the perfect dessert drink to warm you up on a cold winter night.

I would like to emphasize that this beverage can stand alone as an after dinner dessert. If you make plans to drink a mug of this AND have a piece of cake, it’s probably going to be months before you come out of the sugar coma that’s sure to be induced.  Don’t say I didn’t warn you…

White Hot Chocolate with Ginger

Adapted from Cooking Light

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This recipe works well with any milk that you prefer to use; I used soy milk and it turned out great. I implore you to not skimp on the quality of chocolate chips you buy (I used Ghiradelli), it will make a big difference in the final result.

Serves 4

1/3  cup  chopped peeled fresh ginger
1/4  cup  sugar
1/8  cup  water
4  cups  milk
3/4  cup premium white chocolate chips

Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat and strain through a sieve to remove chunks of ginger. Return liquid to the saucepan.

Add milk and chocolate, stirring constantly with a whisk. Heat over medium-low heat until bubbles form around edge of pan, stirring frequently (do not boil). Once the chocolate is melted and the mixture is heated through, ladle into mugs and get really comfy on a couch, cause you’re not going anywhere for a while.