Red Velvet Peppermint Crinkle Cookies

These cookies are amazing! I love discovering new things (which is probably what spawns my love of cooking) and this is a new discovery of a mixture of lovely things (peppermint, red velvet, cookies). Such a beautiful, delicious, holiday-rific treat! This is another one that would be perfect for a cookie exchange. 

From Cookin' Cowgirl

Makes about 30

Prep Time: about 30 minutes

Bake Time: about 30 minutes

Total Time: about 1 hour

INGREDIENTS:

1 box red velvet cake mix (I used Duncan Hines)

6 Tablespoons butter

2 eggs

1 teaspoon peppermint extract

1/2 cup crushed peppermint candy or candy canes (about 6 large candy canes)

1/2 cup powdered sugar

1/2 teaspoon cornstarch

DIRECTIONS:

Preheat oven to 375 degrees. Melt the butter and set aside to cool.

Meanwhile, crush the candy canes. (I find it easiest to use the mini candy canes that are individually wrapped...keep them in their packaging so you don't make a big mess. If you only have big candy canes, unwrap them and place them in a plastic bag. Then use a meat mallet and whack away!)

In a large bowl, mix together the cake mix, cooled butter, eggs, and peppermint extract. Add in the crushed peppermint and stir. The dough should be very thick. 

In a shallow dish, mix together the powdered sugar and cornstarch with a fork. 

Form dough into balls and cover with powdered sugar mixture. Place on a cookie sheet 2 inches apart. Bake for 9-11 minutes. Let cool on a wire rack. 

Plate up and serve or give away as gifts.

Merry Christmas!!

Gingerbread Cookies with White Chocolate

I think I've mentioned my love of white chocolate before. It makes everything better. And who knew it was such a great complement to gingerbread? This is such a great recipe for the holidays: soft, chewy gingerbread with a little extra candy on top. It would be perfect for a cookie exchange. Or for Santa Claus.

From Culinary Concoctions by Peabody

Makes about 34 cookies

Prep Time: 30 Minutes

Waiting Time: 4 hours*

Bake Time: 10 Minutes

Total Time: about 5 hours (or about 90 minutes if you follow my tip at the bottom)

INGREDIENTS:

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter at room temperature

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup white chocolate chips

DIRECTIONS:

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl and set aside. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. 

Add molasses, egg and vanilla. Beat well. Gradually beat in flour mixture on low speed until well mixed. 

Place dough on plastic wrap and form into a flat, thick disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.*

Preheat oven to 350 degrees. Shape dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on ungreased baking sheets

Bake 8-10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Let cool on wire racks. 

*I was impatient, so instead of waiting 4 hours for the dough to cool in the fridge, I put the dough in the freezer and let it cool for 30 minutes. It worked just fine. Just don't forget about it!

Linda Schlauder's Famous Orange Rolls

A while back, I mentioned some amazing orange rolls that a friend's mom makes for holiday gatherings. Having spent many Thanksgiving dinners at this home, I (and many others) have come to love and adore these orange dinner rolls. Linda was kind enough to share this recipe me. 

Today, I brought these to a Mother's Day family gathering and they. were. a. hit. I may have actually cursed myself because everyone has now asked for these rolls to be brought to all future family gatherings. I am okay with this because they are not incredibly difficult. (No kneading.)

These are delicious.

INGREDIENTS:

3 Tablespoons dry yeast

2/3 cup lukewarm water

1 cup butter, chopped

1/2 cup sugar

2 teaspoons salt

2 cups milk, scalded

2 eggs, beaten

6 cups flour

14 Tablespoons butter, softened

1 cup sugar

Grated peel of 2 oranges

DIRECTIONS:

In a small bowl, dissolve the yeast in the water. Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve butter. Let stand until lukewarm.

Add the yeast, eggs and flour and mix well to form a sticky dough. (The dough should actually be sticky so don't feel the need to add more flour.) Let rise, covered, in the refrigerator for 8 hours or longer. 

Remove dough from the refrigerator 2 to 2 1/2 hours before baking. 

Divide the dough into halves and roll each into a rectangular shape on a floured surface. Mix the softened butter, 1 cup sugar, and grated orange peel in a bowl. Spread on the dough. Roll up the dough to enclose the filling. Cut the dough into 1-inch pieces using dental floss or thread. Place into greased muffin cups and let rise until doubled in bulk (about 20-30 minutes). 

Bake at 375 degrees for 10-12 minutes or until tops are golden brown. Enjoy!

Homemade Peppermint Patties

I mentioned earlier that I love peppermint. Chocolate Peppermint Ice Cream Cake is an amazing treat, but (hard to believe, I know), it doesn't exactly travel well and it's not the easiest thing to tie up in a bow and give away to loved ones as a gift. This, however, is the perfect solution for that. Please take a minute amongst the holiday madness to whip up a batch of these, sink your teeth into the soft chocolate-y, minty goodness, and let out a good sigh. Your body will thank you. Then give the rest to friends and tell them to do the same thing. 

Recipe from Savory Sweet Life

Makes 32 patties

INGREDIENTS:

1 can of condensed milk

5 1/2 cups powdered sugar, sifted

1 Tablespoon peppermint extract

3 cups semisweet chocolate chips

3 Tablespoons shortening

DIRECTIONS:

Add condensed milk, 2 cups powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed until all the ingredients are well incorporated. Add more powdered sugar, one half cup at a time, until the dough is pliable, like firm modeling clay.

Roll 3/4" balls of dough between the palms of the hands and set on a flat cutting board or baking sheet covered with wax paper. When all balls have been laid out, press each one lightly to flatten into a disc shape. Transfer the peppermint discs to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

Place chocolate chips in a microwafe-safe bowl. Melt the chocolate in 30 second increments, making sure to stir after each time, until the chocolate is smooth. Stir in shortening to thin the chocolate and remove patties from the freezer.

Place a patty on the tines of a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting on top of wax or parchment paper. Allow the peppermint patties to completely set up. This can be quickened by placing patties in the fridge. The peppermint patties are ready when they are dry to the touch.

Enjoy!

Sugar and Spice Candied Nuts

Sugar and spice and everything nice. There's no time like the holidays for sweet treats. A couples weeks ago, my mom and I woke up early to check out a sample sale and once we were finished shopping, my mom said, "I'm so hungry!" I pulled out a plastic baggy of these nuts, and they were the perfect, mid-morning energy boost. I can use all the energy boosts I can right around this time. 

Recipe from Buns In My Oven

INGREDIENTS:

2 pounds nuts (any kind, including mixed nuts)

2 egg whites, room temperature

2 tablespoons water

2/3 cup brown sugar

1 1/3 cup white granulated sugar

3 teaspoons kosher salt

1 teaspoon cayenne pepper (or paprika if your palate is more mild)

2 teaspoons ground cinnamon

DIRECTIONS:

Pre-heat oven to 300 degrees. Add nuts to large bowl. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coal. Spread nuts in a single layer on a parchment (or wax paper) lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts if they are stuck together. Serve warm or at room temperature. Store in airtight container.  

Chocolate Peppermint Ice Cream Cake

"I passed through the seven levels of the Candy Cane forest, through the sea of swirly twirly gum drops, and then I walked through the Lincoln Tunnel."

-Buddy the Elf

When you eat this, you will feel like you are walking through a Candy Cane forest, and it will be amazing. To me, peppermint is bliss. I enjoy it any time of year, but around the holidays, it is especially delightful and seems to be quite plentiful. I don't think anything screams holiday more than this dessert, so if you're looking for something to impress a dinner party, this is it.

I'll end with one more quote from Buddy the Elf.

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

I think Buddy would love this cake.  

Recipe from Bon Appétit

INGREDIENTS:

{For Crust}:

1/2 cup unsalted butter

8 ounces bittersweet or semisweet chocolate, chopped (or you can use chocolate chips)

1 9-oz package chocolate wafer cookies (or equal amounts oreo cookies)

{For Glaze}:

1/2 cup whipping cream

1/4 cup light corn syrup

6 ounces bittersweet or semisweet chocolate, chopped (or choc. chips)

{For Filling}:

1/2 gallon premium peppermint ice cream*

*If you can't find peppermint ice cream, you may make your own by adding 2 teaspoons peppermint extract and 1 1/4 cups coarsely crushed candy canes to one 1/2 gallon of vanilla ice cream. (I prefer to use mini candy canes for this method and keep them in the packaging before you crush them.)

DIRECTIONS:

Start by making the crust. Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture. Blend just until crumbs are moistened. Reserve one cup crumb mixture in a small bowl. Press remaining crumb mixture onto bottom and sides of a 9-inch diameter springform pan. Freeze.

For the glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate. Whisk until melted and smooth. Let stand until cool but still pourable, about one hour.

For filling: Spoon half of the ice cream into crust. Spread evenly. Place remaining ice cream in the freezer. Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream. Spread evenly and freeze overnight. 

When ready to eat, run a sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with crushed candy cane bits and serve.