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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

by Pam on December 4, 2012

My daughter didn’t want a cake or cupcakes for her 10th birthday. Instead she wanted chocolate and peppermint cookies. I found this recipe on Tasty Kitchen[1] that looked perfect. The house smelled amazing while these cookies baked and they put a huge smile on the birthday girl’s face.  The peppermint frosting and candy cane crumbles made these chocolate cookies extra special. They turned out rich and decadent which is perfect for my chocolate loving daughter who absolutely LOVED them. Happy birthday to the sweetest girl I know. I am so thankful and proud to be your mom.  xoxo

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



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Chocolate Peppermint Cookies




Yield: 15 large cookies

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Cookies:

1 cup + 2 tbsp flour
1/3 + 2 tbsp cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/3 cup + 2 tbsp white sugar
1 egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
2 candy canes, crushed

Peppermint Glaze:

3/4 cups powdered sugar
1/4 tsp peppermint extract
3 1/2 tsp milk or half-and-half
Candy canes, crushed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Whole Wheat French Bread

Whole Wheat French Bread

by Pam on February 27, 2013

I wanted to make a pot of soup for dinner so I decided to also make a loaf of bread to go with it. One of my very favorite breads is this Crusty French Bread[1] that I love to make. It’s simple and has always turned out delicious for me. I decided to make this bread more nutritious by using half whole wheat flour. I had to add a bit more water to the dough but other than that it was very easy to make. It smelled divine while it baked and my kids gobbled up freshly baked bread while doing homework… they couldn’t wait until dinner. They loved it and so did I. It paired nicely with the soup and tasted fantastic.

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, at least 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet.

Cover and let the bread rise until it doubles in size, at least 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.



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Whole Wheat French Bread




Yield: 1 large loaf



Ingredients:

1 cup + 2 tbsp of warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp sugar
1 1/2 cups of whole wheat flour
1 1/2 cups of all purpose flour
1 head of roasted garlic, chopped up (click here for recipe)
1 1/4 tsp active dry yeast
Cornmeal
1 egg white
1 tbsp water

Directions:

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Lynda’s Recipe Box

References

  1. ^ Crusty French Bread (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Maple-Mustard Baked Salmon

Maple-Mustard Baked Salmon

by Pam on April 24, 2013

I found a new recipe from Salu-Salo Recipes[1] for salmon that looked and sounded delicious. The recipe was super simple to make and it had just a few ingredients. The fish turned out flavorful, moist, and very tasty. My husband isn’t a big fan of sweetened fish marinades so this was  just an okay for him but the rest of us gobbled it up. I served this salmon with the Roasted Vegetable Israeli Couscous[2] and a salad for a healthy and delicious meal.

Put salmon in a long baking dish then season with sea salt and freshly cracked pepper, to taste.

Combine the maple syrup and mustard together in a bowl; mix well. Pour the marinade over the salmon, cover with plastic wrap and let it marinate in the refrigerator for 1-2 hours.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Remove the salmon from the marinade and transfer to the prepared baking sheet.

Place into the oven and bake for 10-12 minutes, being careful not to overcook.  Check the fish by gently poking through the fillet with a fork to see if it flakes apart.

Serve immediately. Enjoy.



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Maple-Mustard Baked Salmon




Yield: 4

Cook Time: 10-12 min.



Ingredients:

1 3/4 lb salmon fillet
1/4 cup real maple syrup
1/4 cup whole seed mustard
Sea salt and freshly ground pepper, to taste

Directions:

Put salmon in a long baking dish then season with sea salt and freshly cracked pepper, to taste.

Combine the maple syrup and mustard together in a bowl; mix well. Pour the marinade over the salmon, cover with plastic wrap and let it marinate in the refrigerator for 1-2 hours.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Remove the salmon from the marinade and transfer to the prepared baking sheet. Place into the oven and bake for 10-12 minutes, being careful not to overcook. Check the fish by gently poking through the fillet with a fork to see if it flakes apart.

Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Salu-Salo Recipes

References

  1. ^ Salu-Salo Recipes (salu-salo.com)
  2. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)