GINGERBREAD WAFFLES + BOURBON SALTED CARAMEL

the winter holidays are the perfect time to cozy up at home & stay in bed.. orrrrr let someone else sleep in while you make them a special christmas breakfast in bed! today on west elm's blog front + main i am sharing my recipe for the perfect gingerbread pumpkin waffles, topped with get your hot cakes rye whiskey caramel sauce & the coziest of breakfast in bed settings (faribault wool plaids & coyuchi bedding, yes please!). get the recipe here!

PEPPERMINT BARK CHOCOLATE & VANILLA CAKE

BARK YEAH!!! i have teamed up with my friends over at the feed feed & william sonoma to create the ultimate holiday cake. throughout the next week or so, feed feed editors will be sharing peppermint bark creations. it made the most sense to me to make a cake, because.. cake! the contrasting vanilla & chocolate layers are inspired by the peppermint barks dark chocolate & white chocolate layers. the cake is also infused & topped with loads of bark, because when it is the holiday's there is no such thing as too much chocolate. check out what my fellow feed feed editors have created for the 12 days of peppermint bark creations over at the feed feed!

ingredients

for the vanilla cake

• 1 cup unsalted butter, softened
• 1 1/2 cups raw sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1 cup william sonoma peppermint bark, chopped

for the chocolate cake

• 1 cup unsalted butter, softened
• 2 cups raw sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract (optional)
• 1/2 cup vegetable oil
• 2 cups all purpose flour
• 1/2 cup dutch process cococa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 cup william sonoma peppermint bark, chopped

for the ombre frosting

• 2 cups unsalted butter, room temperature
• 4-5 cups icing sugar, or to taste
• 1 teaspoon pure vanilla extract
• 1/4 cup cocoa powder

directions

• for the vanilla cake: in the bowl of a stand mixer cream butter and sugar. add the eggs and butter until light and fluffy. mix in vanilla and oil until combined. in a separate bowl sift the flour, baking powder, and salt. gradually add to stand mixer at low speed. once the flour is JUST combined into the wet ingredients, add the milk. stir in peppermint bark. divide batter equally into two 8 or 9 inch round cake pans. bake at 325 degrees for 20-25 minutes or until cake bounces back to touch.
• for the chocolate cake: in the bowl of a stand mixer cream butter and sugar. add the eggs and mix until light and fluffy. mix in vanilla, peppermint extract and oil until combined. in a separate bowl sift the flour, cocoa powder, baking powder, and salt. gradually add to stand mixer at low speed. once flour is JUST combined into the wet ingredients, add the milk. stir in peppermint bark. divide batter equally into two 8 or 9 inch round cake pans. bake at 325 degrees for 20-25 minutes or until cake bounces back to touch.
• for the frosting: add all ingredients except cocoa powder in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes. separate frosting into three bowls (the plain should have the most frosting reserved because of the crumb coat): keep one plain, then mix cocoa powder by the tablespoon into the remaining two. Use your discretion on the color, adding more or less cocoa powder to create the contrast you like best.
• to decorate: begin with a white frosted crumb coat layer and refrigerate for about 30 minutes. next, begin with the darkest chocolate frosting at the bottom, followed by light chocolate, followed by white. add some chopped peppermint bark to the top and serve!

SEA SALT HOT CHOCOLATE + WHITE CHOCOLATE WHIPPED CREAM

fancy ass apple cider.. check! fancy ass hot chocolate.. check! ever since i first watched the barefoot contessa make hot chocolate from scratch, i was mesmerized. it looked so thick, so rich & SO chocolately. so yes, you guessed it! this recipe has been inspired & adapted by my favourite, ina garten. this hot chocolate is the real deal! it doesn't compare to the watery, flavourless powdered mixes. BUT be sure to use your favourite, high quality chocolate when you make this. no room for bad chocolate when you are indulging in something this decadent. i topped it with sea salt, because a touch of salt makes everything that much better. i also decided on topping it with a white chocolate whipped cream, because a fancy ass hot chocolate deserves an equally fancy whipped cream.

P.S. i am hosting a staub giveaway with zwilling canada over on instagram. if you want to win a 5.5 qt cocotte in your favourite colour, hop on over to my instagram here to enter!

ingredients

for the sea salt hot chocolate

• 3.5 cups whole milk
• 1 cup whipping cream
• 4 ounces high quality dark chocolate, chopped
• 4 ounces high quality milk chocolate, chopped
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt, plus more for topping

for the white chocolate whipped cream

• 1 cup whipping cream
• 1 tablespoon sugar
• 1 ounce white chocolate, melted

directions

• for the hot chocolate: in a sauce pot over medium heat add milk & cream. simmer until bubbles begin to form at the edges, but do not bring to a boil! remove from heat & add in the dark chocolate, milk chocolate, sugar, vanilla & salt. stir until chocolate has fully melted.
• for the whipped cream: in a mixing bowl using a whisk, add cream & sugar. whisk until soft peaks are formed. pour in the white chocolate & beat until stiff peaks are formed.
• to assemble: pour hot chocolate in your favourite mug, top with a generous amount of whipped cream, chocolate shavings & a sprinkle of sea salt.