“Do you want ice cream with caramel sauce or hot chocolate?” I ask Ivy. Her face brightens with the choice. She and I plan to take full advantage of a quiet house and the ice cream that sits idly in the freezer.

“No wait!” I interrupt just as she is ready to answer. “How about we have hot chocolate AND ice cream.” She doesn’t argue.

She scoots the stool over while I reach for a saucepan. Putting herself in charge of the chocolate she sneaks a taste before plunging into the hot milk speckled with floating dots of perfumed vanilla seeds. Cocoa powder, rich and nearly black, follows turning the white milk dark and thick. A scoop of ice cream sits in each bowl as a warm bath of hot chocolate pools around its base. A breeze of peppermint hits my nose, cooling and crisp, and immediately the ice cream puddles at the edges.

Her little hands wrap around the bowl smiling at what she sees. I notice her fingers; more slender than last year with chipped hot pink sparkly polish on her nails. Our legs weave together on the couch, a Christmas movie plays in the background as we give full attention to our dessert; warm and cold and appropriately indulgent.

This is the sort of scene I’ve longed for as the last several weeks were filled with deadlines and what I now describe as noise – too loud for me to notice the simple joys like this. Our December has been set aside for quiet – an intentional move during a season that tries desperately to threaten quiet and contentment. Books are being read, candles scented of Bergamot are lit, the tree stands tall in the corner with the lights beaming continuously. We will find snow, we will bake cookies, write notes, drive around oohhing and ahhing at our neighbor’s Christmas lights and warm ourselves with cup after cup of hot chocolate. Closets are purged of their unnecessary clutter and toys are being reexamined and donated. We’re finding joy in a simple sheet of white paper and a sharp pencil, some chalk and a giant game of tic tac toe in the driveway and watching icicles shatter into tiny pieces as it bears the brunt of a kung-fu chop.

There’s reality too, like a sick boy sitting next to me home from school, three-year-old tantrums about forgotten stuffed kitties, dishes that don’t clean themselves, email that needs someone to respond to and comments that threaten steal the joy of creating – it’s noise, it’s life but right now I’m working valiantly to find the quiet. It’s good to be here, in this space – imperfect and comfortable, warming and quiet. Thanks for being here and for your patience when it was a bit too quiet around here. Stay tuned for Toddy’s and cinnamon-swirled rolls, sweet and cardamom spiced. For now, hot chocolate AND ice cream.

Peppermint Hot Chocolate Affogato

Serves 8 to 10 (affogato-size portions)

2 cups milk

6 tablespoons cocoa powder

4 tablespoons granulated sugar

2 ounces bittersweet chocolate, chopped

pinch salt

few drops peppermint extract

In a small saucepan over medium heat bring the milk to a gentle boil. Whisk together the cocoa powder and sugar in a small bowl.

Remove the saucepan from the heat then whisk in the cocoa powder mixture along with the chocolate, salt and peppermint extract or oil to taste.

Strain hot chocolate if any little lumps remain.

Hot chocolate will keep, covered and refrigerated, for two weeks.

Add a scoop of vanilla ice cream to a small bowl or mug. Pour 1/4 cup of warm hot chocolate over the ice cream then finish with crumbs of candy cane.

Our days are filled this time of year. So much extra activity and traditions to cross off the list I’m finding myself more than ever longing for days that extend to 36 hours rather than 24. I’m not complaining one bit. When the activities include; Eating, Christmas tree acquiring, cookie decorating, eating, hot chocolate drinking, Christmas light seeing, party go-ing, eating, marshmallow making, etc., there really is nothing to complain about.

But in the back of my mind amid the chaos of the holiday planning I feel the mounting of a fresh start.

A friend recently said to me that her favorite holiday is New Years. I was shocked by this as I thought I wasn’t alone in the feelings of disdain for this holiday. My expectations of attending a fancy party and drinking champagne while ringing in the new year are often smashed with the reality of the near impossibility of finding a babysitter on December 31st, I’m no good at partying hard and late into the night, and I’m still tired from the previous week’s holidays to pay much attention to another party.

But what made this holiday a favorite for my friend wasn’t the fancy dresses, champagne and late night, it was the chance to start fresh. A time to reflect on all that had happened the previous year and to anticipate what is yet to come. It is a day to start clean with high hopes, new beginnings, and more insight from another year lived.

Last year my husband and I made some very lofty visions for our family at the start of the year. We made specific goals and wrote out the steps needed to happen in order for those goals to be reached. Each day of this past year had more focus and more drive because of the time we spent at the start of it. I felt closer to him as we were working together to accomplish something big. And now as we begin to reflect on the past year we can look back over those goals made nearly 365 days ago and see how far we’ve come and how incredibly blessed we are.

I don’t want to rush through this season. I’m savoring every peppermint scented minute of it but I really am looking forward to spending some time alone and with my husband to focus on what we hope for in the coming year.

What are you hoping for in 2012? Do you make resolutions or goals at the start of the new year?

Fresh Mint Hot Chocolate

I am on a mint kick these days. If it's acceptable to add mint to it, I will. Even hot chocolate isn't safe. What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint - which I also love - fresh mint gives a clean earthy punch that really suits the chocolate well.

If you have more will power than I, bottle up some of this mix and give it as a gift. It will be well received - I assure you.

1 cup cream

1/2 cup whole milk

5 sprigs fresh mint (more or less depending on desired mint flavor - this will give a pronounced flavor but not overpowering)

1/8 teaspoon salt

1 1/2 cups (about 9 oz) chopped dark chocolate

Bring the cream and milk to a simmer. Add the mint, turn off the heat then let sit for 30 minutes. With the back of a wooden spoon carefully bruise the mint in the cream mixture to release some of the essential oils.

Add the chocolate to a medium bowl.

Stir the salt into the cream then bring back up to a simmer over medium-low heat. Remove the mint.

Pour the hot cream over the chocolate and let sit for one minute. Whisk the cream and the chocolate together. If some chocolate remains unmelted, simply place the bowl over a bain marie or gently microwave at 15-30 second intervals. Stirring after each heating.

Add the ganache (chocolate and cream mixture) to a container and refrigerate until ready to use. Will keep in the fridge for at least 2 weeks.

When ready for a cup of hot chocolate add a couple of spoonfuls of ganache to a cup of heated milk. The amount is really based on taste. I like mine nice and rich so I add roughly 2 tablespoons to 6 oz of milk.

Serve with a homemade marshmallow if you so desire.

(Recipe for marshmallows)

*Here's another great idea - By simply adding a bit more milk and cream and having marshmallows and sugar cookies on hand you have the makings of a fine fondue. Check out Artazza.com for the recipe.

Today I found myself pursuing the cold. I didn’t bundle up on our walk to the park after dinner. I did not turn up the heat when I got home. I removed my layers down to a t-shirt and procrastinated putting on my slippers just so that my chill could be cured from the warmth of a cup of hot cocoa topped with homemade marshmallows. I remained in a continuous slightly chilled state until I tucked my sweet boys in bed, so that my enjoyment of my warm treat would be uninterrupted.  From there I placed a saucepan on the stove, filled it with milk, brought it to a boil, turned off the heat and added several pieces of dark chocolate. I poured this luxurious concoction into a large mug then topped with two pillowy puffs of whipped vanilla bean studded heaven.

For moments like these I not only welcome the cold, I invite it in like a long lost friend because nothing is more satisfying to remove a chill then with a steaming mug of rich hot cocoa and sweet vanilla scented homemade marshmallows. Now if only I had a fireplace to curl up to.
If you have never met the deliciousness that is a homemade marshmallow I not only encourage you I URGE you to stop what you are doing and whip up a batch. The process is simple. Don’t let the cooking of sugar scare you off – just don’t burn yourself because that would definitely hinder your enjoyment of this intoxicating treat.

Marshmallows

Ingredients
adapted from Alton Brown

3 packages unflavored gelatin
1 cups cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup (or glucose)
1 teaspoon kosher salt
1 vanilla bean, seeds removed
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Method

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Add the vanilla seeds. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.  While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Line a 13 by 9-inch metal baking pan with aluminum then spray with pan spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or sharp knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. (I suggest doubling the recipe - yes, they are that good.)