AND THE BAKING CONTINUES

I have been wanting to create these magical memories for my kids around the holiday season. I want them to look back on their childhood and remember a lot of baking and Christmas music and general holiday fun happening through out the whole season. My mom was definitely not a baker, and she would even tell you that, so I don’t really have any memories of us cooking holiday treats and all that. I do, however, have memories of going over to family/friends holiday parties that created so much fun around the holidays for me. But, since we really don’t have any family around here, there is not a lot of holiday party attendance going on, so I want to make up for that by doing other things. I’ve been baking with the kids and watching a ton of Christmas movies with them.  They love The Polar Express and The Grinch right now, but I think I finally got them into Home Alone, which makes me so happy because I loved and still love that movie! I know I don’t have to try so hard and worry that my kids are going to have these perfect memories, but it’s also creating beautiful memories for me to look back on when they’re older and don’t want to help me bake or watch movies or dance in the kitchen to Christmas music anymore...that makes me sad to think about so let's change the subject. Recently we baked these amazing peppermint chocolate cookies, and here’s the kicker...they’re dipped in melted peppermint white chocolate Hershey kisses...WHAT?!...talk about a little piece of heaven! 


Ingredients
1 cup unbleached All-Purpose Flour
2/3 Cocoa Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
10 tablespoons Unsalted Butter, softened
3/4 cup packed Brown Sugar
1/4 cup Sugar
1 large Egg
2 teaspoons Vanilla Extract
1 1/4 cups semi sweet Chocolate Chips
1 bag Hershey Candy Cane Kisses, unwrapped
1/4 cup crushed Candy Canes

Instructions

  • In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended. 
  • Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight. 
  • Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating. 
  • Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Top with second half of the dough ball and press down to flatten slightly. Press a few extra chocolate chips in the top (optional). Repeat with remaining dough and place on a lightly greased baking sheet two inches apart.
  • Bake for 10-12 minutes until the tops of the cookies are just set. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 
  • Once cookies are cooled, place peppermint candies in a microwave safe bowl and microwave on half power for two minutes. Stir, return to microwave in half power in 20 second increments stirring after each until smooth. 
  • Dip cookies into melted peppermint candy, then place on a parchment or wax paper-limed baking sheet and immediately sprinkle with crushed candy canes. Allow to cool until hardened (about 5 minutes if you place it in the fridge or freezer). Store in airtight container up to 5 days (best served by 3 days). 
RECIPE FROM CREME DE LA CRUMB

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