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!!

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!

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.