Recipe's

Scrumptious cookies from Annie's Eats:




Peppermint Bark Cookies
Yield: about 3 dozen cookies

INGREDIENTS

  • 1½ cups all-purpose flour
  • 2/3 cup Dutch-process cocoa powder
  • Pinch of salt
  • 12 tbsp. (6 oz.) unsalted butter, at room temperature
  • 1½ cups confectioners' sugar
  • 2 large eggs
  • 1 tsp. peppermint extract
  • ½ tsp. vanilla extract
  • 6 oz. bittersweet chocolate, finely chopped
  • 10 oz. good quality white chocolate, finely chopped
  • Crushed candy canes or peppermint candies

DIRECTIONS

  • To make the cookies, combine the flour, cocoa powder and salt in a small bowl; whisk to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg, peppermint extract, and vanilla.  With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.
  • Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  On a lightly floured work surface, roll the dough out to about ¼-inch thickness.  Cut out 3-inch rounds with a cookie cutter and place cut outs on the prepared baking sheet.  Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
  • Line baking sheets with wax or parchment paper.  Place the bittersweet chocolate in a heatproof bowl set over a few inches of simmering water.  Heat, stirring occasionally, until the chocolate is melted and smooth.  One a time, dip the bottom side of each cookie into the chocolate.  Use an offset spatula to scrape of the excess, leaving only a very thin layer of chocolate on the bottom of the cookie.  Place on the prepared baking sheets.  Transfer to the refrigerator to chill until the chocolate has set, about 15 minutes.
  • Repeat the melting process with the white chocolate in the double boiler set up.  Use an offset spatula to spread a layer of white chocolate on top of each cookie and sprinkle immediately with crushed candy cane pieces before the chocolate sets.  Transfer to the refrigerator to chill again just until set, about 15 minutes more.  Store in an airtight container.

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"Fake it till you can really make it cake"

Totally made me laugh when I first read this, as I drooled over this scrumptious cake!  One of my favorite food blogs I am baker...she always has the most delicious recipes.  Yum.   Doesn't this scream HALLOWEEN?  Super cute!


*Cake covered in chocolate sauce-use you favorite ganache, would work great!  For the balls on top, those are chocolate covered donut holes...This will be on our table for Halloween!  Enjoy.

  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


Preheat the oven to 350 degrees F. Prepare you cake pans.  I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
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