Subscribe via RSS

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!



Print[2]

Save[3]



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)

Pumpkin Cookies with Browned Butter Icing

Pumpkin Cookies with Browned Butter Icing

by Pam on November 25, 2012

Seriously – these cookies are SO AMAZING! We were invited to a friend’s house for a post Thanksgiving turkey dinner and I was in charge of dessert. I found a recipe for these cookies on Cooking Classy’s[1] site and couldn’t wait to try them out.  Not only did the pumpkin cookies sound tasty but the browned butter frosting really had me intrigued.  The cookies turned out to be soft which was a perfect combination with the flavorful and sweet icing.  I loved, loved, loved the flavor the browned butter gave to this icing- it was SO GOOD!  Make these cookies and I bet you won’t regret it.

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly  set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract,  and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or  Silpat lined cookie sheet, spacing cookies at least 1 inch apart.

Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally.  Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles.  Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon.  Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits.  

Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.



Print[2]

Save[3]



Pumpkin Cookies with Browned Butter Icing




Yield: 14 large cookies

Prep Time: 15 min.

Cook Time: 10-12 min

Total Time: 30 min.



Ingredients:

Pumpkin Cookies:

1 1/3 cup plus 1 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
6 tbsp unsalted butter, softened
3/4 cups packed light-brown sugar
6 tbsp white sugar
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
3/4 cups canned pumpkin puree
1 recipe Browned Butter Icing, recipe follows

Browned Butter Icing:

2 cups powdered sugar
5 tbsp unsalted butter
2 1/2 tbsp half and half
1/2 tsp vanilla

Directions:

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or Silpat lined cookie sheet, spacing cookies at least 1 inch apart. Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally. Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles. Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon. Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits. Side Note: The icing is very sweet so don’t put it on too thick.
Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.



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

References

  1. ^ Cooking Classy’s (cookingclassy.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Store cupboard ingredients under £1

A well-stocked store cupboard is essential for any home-cook. Keep stocked up on the basics and it’s easy to cook a meal for the whole family even when you think you’ve not got any food in. Here are 10 of the most useful store cupboard ingredients you need and they all cost well under £1 each!

A well-stocked store cupboard is essential for any home-cook. Keep stocked up on the basics and it’s easy to cook a meal for the whole family even when you think you’ve not got any food in. Here are 10 of the most useful store cupboard ingredients you need and they all cost well under £1 each!

Pasta
Tesco Everyday Value Spaghetti 500g 24p

Pasta is cheap, filling and a favourite for all the family. It’s also incredibly versatile. Tomato and basil sauce, pesto, carbonara, bacon and cheese – the toppings for pasta are endless so you’ll be able to find something to please even the fussiest of eaters. Pasta’s also a great vehicle for disguising veg if you’ve got kids who aren’t keen on their greens. Chop it up small and mix it in, and they’ll be well on the way to their 5-a-day.
TIP: Always season the water with salt when you’re cooking pasta. Most of the salt will be thrown out with the water, but it will make sure your pasta isn’t bland.
 
Rice
Tesco Everyday Value Long Grain Rice 1kg 40
p
Quick to cook, healthy and cheap, rice is a store cupboard must-have for every family. Chicken in white wine sauce, chilli con carne and ratatouille are just some of the easy dishes you can make to go with rice.  
TIP: Rinse thoroughly before cooking and use the absorption method to get perfect, fluffy rice. This means using the same amount of water (cup for cup) as rice. Bring to the boil and then simmer until all the water has gone.

Mixed herbs
Tesco Everyday Value Mixed Herbs 18g 19p

Mixed herbs can be added to loads of different dishes including spaghetti bolognese, chicken casserole, vegetable soup – they also work well sprinkled on cheese on toast.
TIP: Mixed herbs include thyme, oregano and basil so tend to work well with Italian dishes.

Curry powder
Tesco Everyday Value Medium Curry Powder 50g 52p

If you can’t be bothered grinding spices with a pestle and mortar every time you want to add a curry kick to a dish, then ready-made curry powder could be the answer.
TIP: When using curry powder, make sure you add it while you’re frying off the onion. This will make sure all the flavours are fully released.

Chopped tomatoes
Tesco Everyday Value Chopped Tomatoes 400g 31p

Tomatoes count towards your 5-a-day and are a great base for loads of dishes including bolognese, chilli con carne and some curries (generally the healthier ones!).
TIP: To make a delicious homemade tomato pasta sauce, simple fry off an onion, a bit of garlic and tip in a tin of chopped tomatoes. Add a big pinch mixed herbs and simmer until it reduces to a sauce-like consistency. Easy peasy!

Tinned tuna
Tesco Everyday Value Tuna Chunks In Brine

Tuna makes a great sandwich filling for lunch or picnics, but it also works well in pasta bakes or served with jacket potatoes – a sure hit with the kids. It’s a great source of Omega-3 fatty acids which reduce the chance of heart disease.
TIP: Add fat-free tzatziki to your tuna rather than mayonnaise for a healthier alternative.

Flour
Everyday Value Plain or Self-Raising Flour 1.5kg – 52p

Baking with the kids and great fun and it doesn’t have to be expensive. Butter, self-raising flour, sugar and eggs are all you need to knock up a batch of fairy cakes. Plain flour is really useful in the kitchen for thickening sauces.
TIP: Stir in a spoonful of plain flour while you’re browning meat. It will help thicken the sauce without producing lumps.

Baked beans
Tesco Everyday Value Baked Beans In Tomato Sauce 420g 26p

There’s nothing quite like beans on toast when you want a quick dinner for the kids or you’re after a snack for yourself. But there’s so much more you can do with beans. Add them into shepherd’s pie next time you make one. It’ll make a whole extra portion for next to nothing, and will make the meal even more filling for growing kids.
TIP: Add a spoonful of curry powder to your beans to give them an extra kick.

Sweetcorn
Tesco Everyday Value Sweetcorn 325g – 35p

Tinned vegetables are really useful to have in your store cupboard. Fresh vegetables are a great source of vitamins for the whole family, but how often have you ended up throwing away a soft carrot or a yellowing bit of broccoli? Canned vegetables count towards your 5-a-day too, and have a shelf-life of months, rather than days.
TIP: Add sweetcorn or peas to rice when you serve it to the kids. It’ll become a firm favourite in no time.

Oats
Tesco Everyday Value Oats 1kg – 75p

Porridge is a fabulous, cheap and easy breakfast for the whole family. And it needn’t get boring, just add different toppings to keep the kids interested. Honey, fresh fruit, raisins, cinnamon, the list goes on. Plus, oats are a slow-release carbohydrate, so they’ll stay fuller for longer.
TIP: Mix oats with sugar, butter and flour and you’ve got yourself a delicious crumble topping.

Where to next?

How to make the most of your freezer

How to have a bargain BBQ

Easy and healthy after school snacks

Incoming search terms: