- Teeny-Tiny Mochimochi
- Adorn collection, by Laura Nelkin of Nelkin Designs
- Wintertide cowl
- Geodesic Cardigan by Connie Chang Chinchio
- Textured Stitches by Connie Chang Chinchio
- Knitted Dinosaurs by Tina Barrett
- Mandie Harrington's Speshul Snowflake Yarn Club
- Interweave Knitting Lab
- Knitting with Two Colors by Meg Swansen and Amy Detjen
- 200 Fair Isle Motifs by Mary Jane Mucklestone
- Fair Isle Basics and Beyond by House of White Birches
- Feral Knitter
- Cascade 220
- Ella Rae Classic Wool
- Jamison & Smith Shetland Jumper Weight
- Berroco Vintage
- Berroco Ultra Alpaca
- Brown Sheep Lamb's Pride
Dark Chocolate Peppermint Bark (recipe on podcast)
Box of 40 mini candy canes
2 12-oz bags of dark chocolate chips (we use Ghirardelli)
1/2 t peppermint extract
Cover two cookie sheets (preferebly with side walls) with parchment paper or waxed paper.
Crushing the candy canes: kids are great for this!
- unwrap candy canes and place in double-bagged zip-top plastic bag.
- using a hammer, on a hard surface (I recommend the garage or basement floor) hit repeatedly until there is a mixture of powder and small chunks in the bag
Melt the chocolate:
- in medium or large thick-bottomed saucepan, on low heat, melt the chocolate chips, stirring constantly. When mostly melted, add the peppermint extract.
- holding a strainer over the pan, pour about 2/3 of the crushed candy canes out of the bag, allowing the poweder to fall into the pan. Stir well.
- when all of the chips have dissolved, remove from heat immediately.
Pour chocolate mixture into the two pans.
Sprinkle remaining candy powder and chunks over the top. and chill for about 20 minutes until hard.
Break by lifting the wholde thing above the pan and throwing it back down with some force. Use clean hands to break the big pieces into one-or-two-bite pieces.
Keep refrigerated; will last up to a week in a covered container.