Sugar high 2

It is at this time of year that I begin to read about

peppermint bark on American blogs.

It is spoken of with real affection and slight nostalgia.

Layers of dark and light chocolate are

sprinkled with crushed red and white candy canes

 and  flavoured with peppermint.

I determined to make my own,

but nothing is quite the same here.

I had to use mint humbugs,

(rather more brown and white than red).
I wasn't sure if my cream was heavy enough.

There wasn't enough white chocolate in the cupboard

so I added a milk chocolate layer.

But I put it in a nice jar and saved the trimmings as cook's perk.

Then I made my grandmother's May Toffee

because that's traditional too,

and saved the trimmings as cook's perk.

The cook is feeling quite perked up now

and may not sleep tonight.