Peppermint Mocha Cookies

Personal note first:

Our Christmas was lovely and we've been particularly blessed with good health this winter - for which I am exceedingly grateful.  I don't know how many of our friends have suffered through the flu. We do not get flu shots...but we do take lots of Vitamin D and C, try to eat healthy, get plenty of rest, and take probiotics.

My newest health kick is water kefir. I bought some grains from someone at our Azure Standard drop-off and have been brewing it ever since. We flavor it with fruit juice and call it homemade soda. :) The kids and I drink some every day and I'm convinced it's helping us stay healthy. What an inexpensive way to get probiotics!

Next step is milk kefir. I'm a little hesitant about it, since I've heard it's runnier and more tart than plain yogurt, which none of us like to begin with....but I guess you can make smoothies and not notice the taste too much. I'm still deliberating on that one.

So I'm a little late in posting....but I made these scrumptious cookies for an exchange before Christmas and just fell in love with them.

Featuring a soft and chewy texture, a slight coffee flavor accentuating the chocolate, and a sweet peppermint kick in each bite, this is a fabulous recipe for Christmas, Valentine's, or anytime you're craving a sweet treat.

Too bad they don't have probiotics too.....or I'd make them a lot more often! :)

Peppermint Mocha Cookies 
from Rebekah's Family, Food, and Fun
Yield: about 30 cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 Tablespoons instant coffee granules
2 teaspoons cornstarch
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups peppermint baking chips, plus more for garnish if desired
1/2 cup chocolate chunks
1/2 cup semi-sweet chocolate chips for garnish, if desired

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicon sheets

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and egg yolk, and then the vanilla and peppermint extracts.

In a separate medium bowl, sift the flour, cocoa powder, instant coffee granules, cornstarch, baking soda, and salt together. The coffee may not go through the sifter - if so, just dump in with the flour.
With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the peppermint baking chips and chocolate chunks.

Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few peppermint baking chips and semi-sweet chocolate chips on top of each cookie ball for a garnish if desired.  Bake for 10-11 minutes, or until the edges of the cookies are set.
The centers may look underdone - but don't overbake! Transfer the baking sheets to wire racks and let the cookies cool for a few minutes, then remove the cookies to the wire rack to cool completely.

Store in an airtight container at room temperature. These cookies will stay chewy for at least 3 days after baking.

Source: adapted slightly from Tracey's Culinary Adventures 

Cappuccino Fudge

The countdown to Christmas is on for REAL at my house, y'all.

Every day I'm hearing kids saying things like "5 days and a wake-up!"

The pressure for last minute shopping is looming over my head. Primarily what we're lacking is the kids' gifts for each other. I had them draw names so they would only be buying something for one sibling, and so far, only the two little ones have their gifts bought.

 Because I bought them during our grocery trip. Ha.

I had every good intention of taking kids shopping yesterday, but the day just got too busy. I decided it would be the best evening to deliver goody trays to our neighbors, so I spending my spare hours of the day, aside from the five hours we spent at Corban's two basketball games, lunch, and some time with my parents, making treats like this fudge, Peanut Brittle, and Peanut Butter Pretzel Truffles (which, for the record, I ended up modifying significantly because the original dough just wasn't very good).  I already had a double batch of my favorites, Hint of Berry Bon Bons, in the fridge, which I made on Thursday.

Ok, so this fudge. Wowzer!

Now admittedly, I've never met a fudge I didn't like. I love the different flavors, add-ins, whatever.
So when I saw this version, a fairly traditional recipe flavored with coffee or espresso powder, I was just dying to try it.

It did not disappoint.

Like any cooked fudge (assuming its cooked properly), it has a dreamy, creamy, melt in your mouth texture. No grittiness, no stickiness, just pure, simple smoothness.

I used instant coffee granules, a little more than originally asked for, and I found the coffee flavor to be really complementary to the chocolate. Not too overpowering, but certainly present.

There is an interesting addition of cinnamon, which I find mostly interesting because I can't taste it. Maybe its adding some complexity to the fudge that I would miss if it wasn't there????
I dunno. Well anyways, I won't omit it, because it's not like it costs much to toss in there.

So if you're looking for a simple, yet definitely different version of fudge to make this year, I highly recommend this one. I'm going to have to use some serious restraint to make sure we have some leftover pieces to share with my family on Christmas!

Cappuccino Fudge
from Rebekah's Family, Food, and Fun

7 (oz) jar of marshmallow cream
1/2 cup sugar
2/3 cup heavy cream
4 Tbsp. unsalted butter
1 1/2 tsp. instant coffee or espresso powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 (12 oz) bag semi-sweet chocolate chips 

Line an 8" square pan with aluminum foil. Lightly grease the bottom with butter and set aside.
In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee granules, cinnamon, and salt. Bring to a rolling boil over medium heat, stirring constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth.

Pour immediately into prepared pan. Cover and refrigerate for at least 4 hours. Place on cutting board and cut into 64 1-inch squares.

Source: Adapted slightly from Annie's Eats

Melting Snowman Cookies

Marissa and Annika were both the designated "snack bringers" for their Wednesday night church classes this week.
I had spotted these cookies recently and couldn't wait for a chance to make them.....they're just so CUTE!

The girls were very willing helpers in decorating these snow guys and gals - and their friends at church were super thrilled with them as well.
If we're not going to get real snow this year, we might as well eat some melting snowmen cookies, right?

Annika has been asking me if we can make these cookies every time they have to take snack, she loved them so much.  

Some of the snowmen weren't so happy with their fate - and some just took it all in stride with a big smile on their faces.  Some had bows - the one at the bottom right corner ended up with three of them, thanks to Marissa!  One had a headband that ended up looking like green hair.

This disgruntled snowman sported earmuffs with his nicely coordinated bow tie.  

Notes: 

• You can make your cookie dough from scratch, or you can even use the sugar cookie mix or pre-made dough from the store if you so desire.  
• The amount of Royal Icing was a bit much- I ended up with quite a bit leftover, but I'd rather have too much than too little.  We decorated 30 cookies. 

Recipe: (adapted from Truly Custom Cakery - she has a great tutorial on how to make these!)

Sugar Cookies (I used this recipe)
Large Marshmallows
*Royal Icing (recipe follows)
Icing Colors (Food Color or Wilton Gel Colors of your choice.)
Silver Dragees, Mini Chocolate Chips, or other little candy pieces to use for buttons and accessories (optional)
Wax Paper

*Wilton Royal Icing Recipe
3 T. meringue powder
1 lb. sifted powdered sugar ( about 4 cups)
6 T. water


Make your sugar cookies first.  Whatever recipe or mix you use, when the dough is chilled and ready to bake, shape into balls and press flat, about 1/4" thick.  They should not be identical or symmetrical - it's melted puddles of snow you're forming!


Bake and cool the cookies completely.  Then make the Royal Icing.

IF using a counter top mixer, beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. If you are using a hand held mixer, it will take more like 10-12 minutes.

AFTER you get stiff peaks, transfer a few Tablespoons of icing to a bowl and tint orange.  I used a tad of red and yellow. Scoop into a sandwich bag and seal it shut.  Snip off one tiny corner for piping. Because it was so thick, it stood out straight when I piped the noses and really looked like little carrots.  Fun!

Do the same procedure for any other colors you want to tint.

Thin the remaining white icing by adding water while stirring, a teaspoon at a time.

To test for the right consistency: Using a knife, scoop a little of your runny icing and hold above the bowl. As it drips, count to 10. By the count of 10, the icing that dripped down should meld into the icing in the bowl so there is no indication of where your drips landed.

Put your icing in a container covered with a wet paper towel and a lid when you're not using it. If you don't, the icing will dry out quickly. 


When frosting a cookie, don't be afraid to let it puddle around the base of the cookie a little.  Once it dries, it will stay there and look even more like melting snow!  Take a marshmallow and squish it a little.  Pipe on the facial features and place on the cookie.  Pipe on arms, buttons, and other additional details as desired.
 

We liked little bow ties....handsome fellow. 

Scarves were very nice too.  Note: all of my colored icing except the noses was sparkly decorating gels, not tinted royal icing.

Linked to Trick or Treat Tuesday

Buck-Eyes

Can you stand one more candy recipe?  This is one of the best ones, no kidding. Everyone who tries them loves them and doesn't want to stop munching.....which could be a bad thing, if you have a tray sitting in your fridge calling your name all day.

There are tons of variations on this recipe out there...some include graham cracker crumbs, some have more butter, or more peanut butter, or more sugar, etc etc.  I can't say for certain that this is the best one....because I just didn't have the time or room in my pants to try them all, but this one is good enough that I don't feel compelled to try another one.

Note: The original said to stick a toothpick in each ball before chilling....but I thought that was wasteful of toothpicks and found that it worked just fine to just re-use the same toothpick for dipping.....as long as the peanut butter balls weren't too large and heavy.  

Recipe: (adapted from Allrecipes.com)

1-1/2 c. creamy peanut butter
1/2 c. butter, softened
1 t. vanilla extract
3 c. powdered sugar
1-1/2 c. semi-sweet chocolate chips
2 T. shortening

Directions:

In a large bowl, combine peanut butter, butter, vanilla, and powdered sugar until completely incorporated.  If mixture is too stiff, add a little more peanut butter.  If it's too sticky, add a little more powdered sugar.  You want it a nice consistency that you can easily roll balls of it without it being all stuck on your hands.  

Roll balls of desired size and place on a cookie sheet covered with wax paper.  If desired, insert a toothpick into each ball.  (See note above).  Chill in the refrigerator or freezer for at least an hour.  

Melt the chocolate chips and shortening in a glass bowl in the microwave (or use a double boiler) just until melted and you can stir it smooth.  

Dip each ball into the chocolate, not covering all the way.  Place on the wax paper and remove the toothpick. There will be a hole....no worries!  Continue until all the balls are dipped. 

You can go back with your clean fingers and carefully smooth over the holes.....it won't be "perfect", but it will look much better, and believe me, once people taste these, they won't care what it looks like!

Chill the balls until the chocolate is set.  Store in the refrigerator.  

Divinity

I have many fond memories of my Grandma....whom I loved very dearly and who went to meet Jesus back in 1998.  She was 80 years old; I was 20.  

As a child, I loved eating the fruits of her labor in the kitchen, as she was a wonderful cook.  Thankfully, as I entered my later teen years, I had the sense to recognize that she was getting older, and I didn't want to miss out on any opportunities to spend time with her and learn some of her tricks of the trade.

We always spent a lot of time at my grandparents' home around Christmas, as they only lived 20 minutes away from us.  So when Grandma set aside a day for baking her traditional goodies, I made sure to get there.  She taught me how to make peanut brittle, fudge, buck-eyes, and my favorite, Divinity.  

I don't know why I love it so much.....I have to admit that I enjoy the taste of Buck-eyes much more.....but Divinity is just special.  It's so sweet, amazingly melting in your mouth yet with the crunch and flavor of pecan bits adding interest and dimension to the softness of the fluff.  I can't explain it. 

Anyways.

I haven't had it in years.  Nobody I know makes it....and I never see it in stores.  Grant isn't the hugest fan (again, because it doesn't involve chocolate), so I always hated to make a batch and then eat it all alone. 

This year, I said "Forget it, I don't care if I'm the only person who likes it or eats it, I'm having Divinity."

And now I am.  And it makes me think of Grandma. I like to think she'd be proud of me.  Not just for making the candy, but for everything else that's happened that she never got to see.....my husband, my children, the person I've become.....darn it, I'd better stop or I'll start to cry. 

NOTES ABOUT DIVINITY:

1. Divinity takes time and patience to make......and you HAVE to have a candy thermometer.  One that works.  Be sure to test it before making the recipe by boiling some water on the stove and seeing if the temperature registers 212°F.  If it doesn't, note whether it's high or low and by how much and adjust accordingly. 

2. It's best to have all the ingredients out and ready to go.  Especially have the nuts chopped and the vanilla ready to stir in because at that point, the mixture stiffens up really fast and you can't waste any time. 

3. Divinity MUST be stored in a covered container at room temperature.  If you even have it sitting out on a tray with other goodies for too long, it will get stiff and dry (not good).  I would say leave it out for an hour maximum.  Otherwise, just store it in layers on wax paper in a pretty candy tin or something with a lid. 

4. Oh, and you shouldn't make it on a humid or rainy day....it won't set up right.  So I'm told.  I'm not willing to take the chance on it.

Intimidated yet? 

Don't be...it's not that hard, just a little finicky!  I think it's totally worth it....I hope you agree. 

I didn't have my Grandma's old recipe, for some reason, but this one I found tastes exactly as I remember hers, so I guess I picked well.

Recipe (from Allrecipes)

2 c. white sugar
1/2 c. light corn syrup
1/2 c. hot water
1/4 t. salt
2 egg whites
1 t. vanilla extract
1 c. chopped pecans (optional)


Line a cookie sheet with wax paper and set aside. 

In a heavy, 2-quart saucepan, combine the sugar, corn syrup, hot water, and salt. Stir together well and then heat to boiling, stirring occasionally until mixture comes to a boil.  Then STOP stirring and cook to hard-ball stage, 266­° F.  Mixture will look about like this.  Remove from heat.

While the syrup is cooking, begin whipping egg whites in a large mixing bowl until stiff peaks form.  This takes a few minutes and will look like this.

Pour hot syrup in a thin stream SLOWLY over beaten egg whites, (as in, take at least 4-5 minutes to pour it all in) beating constantly with the electric mixer at medium speed. (I didn't take photos of that part...all my hands were busy!).   

Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.  Stir in pecans by hand. 

Immediately drop by spoonfuls onto prepared cookie sheet.  Let stand until set.  Store in an airtight container at room temperature.

This post is linked to the Holiday Recipe Link-Up at Raising Olives.

Gingerbread White Chocolate Blondies

These are a really nice variation from the usual brownies and blondies and incorporate the traditional Christmas flavor of ginger just beautifully.  I made them for Corban's Royal Ranger class for snack on Wednesday night and they went over very well.....and I wasn't the least disappointed to see there were some leftover when the family got home.  Even Grant is a fan.....and he usually doesn't go for ginger-flavored things much.

These will definitely go into the keeper category for Christmas-time baking.

Recipe (from Mel's Kitchen Cafe)


2 ¾ cups plus 2 tablespoons all-purpose flour

1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13×9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.