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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)

Mini key lime and ginger pies

Goodtoknow TV

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This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

That’s goodtoknow

Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

  • 75g unsalted butter
  • 200g gingernut biscuits

For the topping:

  • 397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
  • 284ml double cream
  • The juice from 5 limes and the finely grated zest from 1 lime.

Method

  1. First of all place the muffin cases into your muffin tin.
  2. Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
  3. While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
  4. Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
  5. When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Crab cake

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These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 10 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.

Ingredients

  • 450g white crab meat
  • 2tsp Thai red curry paste
  • 1tbsp soy sauce
  • 2sp lemon zest
  • 1tsp cornflour
  • 2tbsp beaten egg white
  • 2tbsp fresh chopped basil
  • Salt and freshly ground black pepper
  • Vegetable oil for shallow frying
  • Salad and lemon wedges, to serve

Method

  1. Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.
  2. Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.
  3. Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  4. Serve hot with salad and lemon wedges.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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