Form the cream cheese mixture into 2 balls, one slightly bigger than the other. Wrap each cheese ball with plastic wrap. Refrigerate for at least 2 hours.

Place remaining shredded mozzarella cheese into a shallow dish. Roll both of the cheese balls into the mixture to fully coat. Place the bigger cheese ball onto a plate and place the smaller cheese ball on top of it. Decorate with the carrot for a nose and sliced olives for the eyes, mouth and buttons.

Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient.

Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it’s chilly.

Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.

Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You’ll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You’ll want the white chocolate wet when you put the crushed candy canes on it so they’ll stick better.

Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces.

The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.

Place the chocolate in a heat proof bowl. Set the bowl over a pan of simmering water. Stir until the chocolate is completely melted. Allow to cool for 15 minutes. 

Pour the pretzels into the melted chocolate. Very gently toss the pretzels in the chocolate until they are completely coated.

Using a fork, transfer the pretzels individually to the parchment lined baking sheet. Allow to cool at room temperature for 2 hours or in the refrigerator for 30–60 minutes,  or until firm. Store in an airtight container.

Crush the candy canes by putting them in a resealable sandwich bag and hitting them with a rolling pin or a hammer. Make sure the pieces are small enough, but not too small, about 1/4 inch or smaller. You will notice a fine whitish powder result when you smash the candy, this is good! Once the candy is broken up, pour the contents of the bag into a flour sifter. Separate the chunks from the powder by sifting the contents over a medium bowl until only the medium and large chunks remain in the sifter, then pour them into a second bowl. Keep both the chunks and the powder, they will both get used later.

Melt about a quarter of the dark chocolate in a double boiler over low heat. Once melted, add a little more of the dark chocolate and stir until the chunks disappear. Keep adding more chocolate, little by little, until all of the chocolate is melted. This will take a little while; don’t rush it by turning up the heat or adding too much chocolate at a time. Once all the chocolate is melted, remove the top of the double boiler containing chocolate and stir in 4 drops peppermint essential or 1/2 teaspoon peppermint extract.

Pour the dark chocolate onto the prepared baking sheet and spread evenly with a spatula until it is about 1/8 inch thick. To remove any air bubbles, tap the baking sheet vigorously against the countertop several times, keeping the sheet flat. This is necessary because it will also even out the chocolate into a smooth, consistent sheet. Allow the chocolate to cool and become solid, but not completely hard. This can take anywhere from 30 minutes to up to 2 hours, depending on the temperature of your kitchen. You will know it is ready when it is tacky, but not coming away on your finger when you touch it.

Melt the white chocolate using the same method you used to melt the dark chocolate. Take out the top of the double boiler, then add 4 drops peppermint essential oil (or 1/2 teaspoon peppermint extract) and stir throughout the chocolate. Slowly add the powder from the peppermint candies to the white chocolate and stir until mixed through. Don’t feel like you have to add all of the powder, you just want to add enough to make the chocolate crunchy, but not so much that the chocolate is no longer smooth. (Stop if you see the chocolate become clumpy as you stir.)

Spoon the white chocolate onto the dark chocolate little by little, but quickly. Don’t pour it all at once! You want to carefully and evenly spread the white chocolate over the dark chocolate without remelting the dark chocolate. Remember; spoon, then spread. Keep repeating until all of the dark chocolate is covered by the white. Again, remove the air bubbles by tapping the baking sheet against the counter until the chocolate is smooth.

Let the chocolate cool for 5–10 minutes, then sprinkle the chunks of peppermint candy over the bark, distributing evenly. Using the bottom of a glass or other flat container, gently press the candy into the chocolate to set it into place. Don’t press too hard!

Allow the chocolate to cool at room temperature until firmly set and hard, up to 2 hours. Pop the chocolate out of the baking sheet, remove the parchment paper, and break the bark into bite-sized chunks. Serve this homemade peppermint bark on a large holiday-themed platter, fill decorative cookie tins with it and give as gifts, or just keep the bark on hand for you and yours.

Add all the dry ingredients and mix until dough starts to form. If mixture is too dry, water or almond milk 1 tablespoon at a time. Cover and refrigerate for at least 2 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Line a flat surface with parchment paper and sprinkle with a little flour. Turn chilled dough onto the surface. Knead dough gently with your hands until pliable, then roll dough to ¼-inch thickness and cut out with cookie cutters. Transfer cut cookies to baking sheet. Repeat with remaining dough.

Bake cookies for 9–11 minutes until nicely golden brown. Set aside.

For the chocolate dip, melt chocolate and coconut oil over a double boiler until completely smooth. Using forks (or your preferred utensil), dip a cookie in the chocolate until the top is completely covered. Place onto a baking sheet lined with parchment paper. Repeat until all cookies are dipped. Refrigerate for at least 30 minutes.

When completely cooled, whisk together the icing ingredients. Pour into a piping bag and pipe onto the cookies! Try to be creative.

Gradually beat in milk and mix well to combine.

Pour mixture into an ice cream maker and churn according to manufacturer’s instructions. This usually takes about 15–20 minutes for me. During the last minute or so of churning, add the gingerbread cookie chunks.

Transfer to a freezer-safe container and freeze until solid, about 2 hours.

Preheat oven to 400ºF.

Shape or roll dough into 1-inch balls on cookie sheets. Bake at 400ºF for 10–12 minutes. Do not brown! Roll at once, while warm, in remaining confectioners sugar. Cool and then roll again in confectioners sugar.

Note: Cookies keep well. I imagine the dough can be frozen and then defrosted to be just chilled and then cooked.

Transfer butter onto a large piece of wax or parchment paper and shape into a log. Wrap tightly. Make sure you seal the ends.

For the seasoning:
Grind garlic, sea salt, and pepper in a mortar. Set aside.

For the chicken:
Preheat oven to 375°F. Pat dry the chicken.

Sprinkle main cavity of chicken with kosher salt and pepper. Slide fingers under skin of the breast and upper part of legs, loosening skin. Spread seasoning mixture and lemon and herb butter under the skin. Sprinkle chicken again with kosher salt and pepper. Insert the halved lemon into the chicken cavity.

Truss the chicken and place chicken on rack in large roasting pan. Roast chicken uncovered for 1 1/2 hours.

Shake flour through a fine sieve with salt. Add flour mixture to butter mixture in 1/2-cupfuls until it is blended well.

Force through a spritz cookie press or spritz gun onto cookie sheets. Bake at 350ºF for 15 minutes or less. Underbake these; do not let them brown. Remove onto wire rack and let cool.

Makes 6 dozen.

In a bowl, combine 2 tablespoons of the butter with salt, mustard, thyme, sugar, and garlic to form a paste. Place pork roast in the baking dish and rub all over with the garlic mixture, covering the top and ends of the pork.

Roast pork for 15 minutes at 475ºF then reduce heat to 300ºF and roast for 15 minutes more (leave the pork in the oven during this time, just adjust the temperature at the 15-minute mark).

Remove pork and test temperature using a digital or other meat thermometer right at the center of the pork. When pork reaches 140ºF internally, remove from oven. If it needs more time to cook, continue to cook at 300ºF, checking the temperature every 5 minutes or so.

When pork has reached 140-145ºF, remove from oven and place on a plate or carving board to rest, covered in foil (pork is safe to eat in the 145-155ºF range, and will continue to cook slightly as it rests out of the oven). While pork rests, whisk remaining tablespoon of butter into the pan drippings.

Carve pork as desired and return to the baking sheet with the juices and spices. Serve with extra thyme leaves on top. Enjoy!