For the sake of organization, I attempt to box our decorations in a systematic manner. I store the traditional Christmas tree ornaments in one tote, the formal tree ornaments in another, and box delicate nativity scenes and antique ornaments together. I pack the greenery in large bags. Lights are gently wound up, secured with quick-ties, and stored together.

I appreciate  having the opportunity to thoroughly dust my banisters and mantels. I vacuumed away every trace of greenery, enjoying our freshly decluttered home.

Winter is here in all of its glory.  We are living under mounds of snow and frigid temperatures, enjoying the warmth of fires inside. Even so, I can sense a crocus somewhere underneath it all.

“At Christmas, I no more desire a rose; Than wish a snow in May’s newfangled mirth; But like each thing that in season grows.” – William Shakespeare

Here’s how to participate:

1. Photograph an object, room, or person in keeping with the posted topic.

2. Post one picture on your blog.

3. Include a link to Bona Vita’s Photographic Friday in your post.

4. Through Bona Vita’s Mr. Linky, link to your Photographic Friday blog post (not your main site). Remember, I reserve the right to delete inappropriate links!

5. Be sure to leave a comment!

I have actually accomplished very little wrapping. However, the few gifts I managed to secure made a lovely subject.

I look forward to seeing your photos!

“I have been looking on, this evening, at a merry company of children assembled round that pretty German toy, a Christmas Tree. The tree was planted in the middle of a great round table, and towered high above their heads. It was brilliantly lighted by a multitude of little tapers; and everywhere sparkled and glittered with bright objects.” – Charles Dickens

Today I would like to share a recipe for an absolutely delicious peppermint cake. My daughters and I were immediately drawn to the December 2008 cover of Bon Appetit. It sported a luscious Devil’s Food Cake with Peppermint Frosting. As we are not fond of Devil’s Food Cake, we came up with our own version featuring a lovely white cake with peppermint flavoring. Our recipe  utilized the frosting and filling featured in the Bon Appetit recipe with a few minor adjustments.

Peppermint Triple Layer Cake

3  9-inch cake pans, generously greased with solid shortening and lightly dusted with flour (you may utilize a cake release product instead)

1 plain white cake mix

1 cup whole milk

8 tablespoons melted butter

4 eggs

1 tsp peppermint extract

Combine the cake mix, milk, butter and peppermint extract in a  mixing bowl and blend for about 30 seconds. Add the eggs, one at a time, mixing after every addition. Mix on medium speed for 2 minutes scraping bowl about every 30 seconds.

Divide the batter between the 3 pans. Weigh your batter in the pans to ensure even baking. You can utilize just 2 pans. You will have to adjust your baking time. I would suggest when utilizing 2 pans, split the layers so that you have 4 thin layers to stack.

Bake the 3 layers for 17 – 19 minutes at 350°. Be careful to not over bake your cake layers.

Cool the layers on a rack for 10 minutes in the pans. Then turn the layers out onto the racks and cool completely before frosting.

White Chocolate Cream

12 ounces high-quality white chocolate, finely chopped

3 cups chilled heavy whipping cream, divided

1 1/2 teaspoons pure peppermint extract

Bring 1 cup of the cream to simmer in a heavy sauce pan. Place the chocolate in a large heat proof bowl. Pour the hot cream over the chocolate. Let stand 1 minute and whisk until smooth. Whisk in extract. Cover and chill until the sauce thickens. This thickening process takes at least one hour so plan accordingly. Add the remaining 2 cups of cream to the white chocolate cream and beat on high in a mixer until peaks form. Be careful – it is easy to over beat the cream at this point and this can destroy the integrity of the sauce. Cover and chill.

Peppermint Frosting

5 cups sugar

1 cup water

6 egg whites (I utilize  meringue powder as I have a “thing” about raw eggs in any form)

2 tablespoons light corn syrup

1 teaspoon peppermint extract

1 cup crushed peppermint candy

Combine sugar, water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.  Whisk by hand to blend well. Set the bowl over a sauce pan of simmering water. Whisk constantly with hand whisk until mixture resembles marshmallow creme, about 9 minutes. Whisk in extract.  Attach bowl to mixer fitted with a whisk attachment. Beat on high speed until the mixture is barely warm to the touch and very thick, about 8 minutes. Fold in the peppermint candy.

Place a layer on a cake plate. After dusting off crumbs divide the white cream and spread on the layer. Top with the second layer and repeat with the white cream and then top with the third layer. Using an offset spatula, spread the frosting over the top and sides of the cake. Garnish with extra crushed peppermint candy and sugar crystals.

“. . . for it is good to be children sometimes, and never better than at Christmas, when its mighty Founder was a child himself.” – Charles Dickens

Here’s a few snapshots from around our house.

I would love to see photos of the season’s sights and sounds as they play out in your lives. The next two Photographic Fridays will be all about Christmas. I hope you can join me.