Some kitchen gadgets are so inventive yet so simple that it makes you wonder how you didn’t think of the invention it yourself!  For example, purchased these rolling pin rings because I wanted consistent thickness when I roll out cookie dough or pie crust.  These rings made for easy technique when making the Layered Mint Chocolate Cookies that I am sharing with you today.

The idea behind these rolling pin rings is simple:  you place different sized rubber bands on the two ends of your rolling pin so that as you roll the dough flat between the rings until the rubber bands both touch your work surface, you are creating a perfectly even thickness of dough.  This is such a simple material and concept, but really a pure stroke of genius and a huge help in the kitchen.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Once I had the dough for these Layered Mint Chocolate Cookies divided into 3 parts, I just slid the 1/8″ rings onto the ends of my rolling pin and in no time, I had 3 perfectly even layers laid on top of each other and ready to cut into cookies.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

I absolutely love how pretty and delicate these cookies look, not to mention how good they taste.  You know those people who describe things as “too sweet”?  Yeah, I don’t understand what the meaning of this phrase is either, but these cookies are perfect for those people.  These Layered Chocolate Mint Cookies are simple butter cookies sandwiched between layers of subtle mint and chocolate layers.  They are so cute that you could place them into a plain cellophane bag, tie it with a ribbon and give them as a gift.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Layered Mint Chocolate Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: ~2 dozen cookies

A simple butter cookie sandwiched between mint and chocolate layers

Ingredients

  • 1/2 cup (8 tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 Tbsp cocoa powder
  • 1 tsp peppermint extract
  • green food coloring

Instructions

  1. In a large bowl, beat butter and sugar together with a mixer for 2 minutes to combine.
  2. Mix in egg.
  3. Add flour, baking powder and salt and mix well.
  4. Divide dough into 3 equal parts. Wrap one part in plastic wrap and refrigerate.
  5. For the second part of the dough, mix in the cocoa powder using a mixer. Pat together, wrap in plastic wrap and refrigerate.
  6. For the third part of the dough, mix in peppermint extract and a couple of drops of green food coloring and mix with mixer. Pat together, wrap in plastic wrap and refrigerate.
  7. Allow dough to refrigerate for 15 minutes.
  8. Preheat oven to 375 degrees.
  9. Remove chocolate dough portion from refrigerator, lightly sprinkle work surface with flour and roll out to 1/8" thick. Place rolled out dough onto a cookie sheet, cover with plastic wrap and return to the refrigerator.
  10. Repeat the rolling out with the plain dough. Place on top of the chocolate dough, cover with plastic wrap and return to the refrigerator.
  11. Repeat with green peppermint dough. Place on top of other two layers of dough. Place stack of dough onto a lightly floured work surface.
  12. Cut dough into 1/2" wide pieces and place pieces onto a cookie sheet.
  13. Bake 10-12 minutes or until lightly browned.
  14. Recipe adapted from Cooking Club of America

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Because I think these rolling pin rings are so helpful, I want to make your life a bit easier too!  I am giving away a set of these rings to one lucky reader!  Please log onto the widget below using Facebook or your email address and enter for a few chances to win!  Good luck!
a Rafflecopter giveaway

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I will be taking the next week away from the computer to spend quality time with family.  I hope that you will be doing some of the same.  I love the way that the blessings of family and traditions makes me feel so content and satisfied.  I believe that the love we feel this time of year is the true meaning of Christmas.

Here is a round-up of some of the recipes that I shared with you this holiday season.  Merry Christmas and Happy Holidays to you and yours!

Peanut Butter Cup Fudge

Peanut Butter Cup Fudge {Satisfy My Sweet Tooth}

Vanilla Bean and Sea Salt Caramels

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Turtle Snowball Cookies

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Chewy Ginger and Molasses Chocolate Cookies

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Chocolate Croissant Cookies

Chocolate Croissant Cookies {Satisfy My Sweet Tooth}

Candy Cane Cookies with Mint Chocolate Centers

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Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes {Satisfy My Sweet Tooth}

 

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When I made these cookies for the first time a week ago I knew immediately that they were special.  So special that I needed to share them with others.

I signed up for the Great Food Blogger Cookie Swap awhile ago and I just could not commit to a cookie that I wanted to share.  I didn’t want the cookies I sent to be just any cookies.  I wanted them to be particularly delicious and they also needed to travel well.

I had a hunch when making these Triple Chocolate Mint Fudgies that they could be the ones and then, once I tasted them, I knew.  They are just so moist and chocolatey and have just a touch of mint that is so refreshing.  They tasted enough like Christmas to pass them along!

The idea behind the cookie swap is very simple.  You send and receive 3 dozen cookies from bloggy friends around the country.  You already know how much receiving mail brings me joy and I obviously love to bake and share my goods, so it was a no-brainer for me to sign up!

It was so much fun to give and receive cookies with others who enjoy and appreciate baking as much as I do!

Thank you to Julie and Lindsay for organizing and if you are intrigued and would like to sign up next year, sign up to receive information here.

Triple Chocolate Mint Fudgies

by Mercedes Porter

Keywords: bake dessert snack chocolate Christmas cookie

Ingredients (60 cookies)

  • 10 Tbsp unsalted butter, room temperature
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 1 pound semi-sweet chocolate
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 eggs, room temperature
  • 1 tsp peppermint extract
  • 2 tsp instant coffee powder
  • 1 package white chocolate chips (holiday red and white swirled)
  • 3/4 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees.

Place semi-sweet chocolate in medium microwave-safe bowl and heat in 1 minute increments until melted and smooth. Set aside.

In a small bowl, combine eggs, peppermint extract and coffee powder. In another small bowl, combine flour, cocoa powder, baking powder and salt.

In a large bowl, with a mixer, cream butter and sugars together until light and fluffy, about 15 seconds.

Add egg mixture.

Add melted semi-sweet chocolate.

Add flour mixture and mix until just combined.

Add milk and white chocolate chips and mix just to incorporate.

Refrigerate dough for 20 minutes.

Grease cookie sheets or line with silicone liner or parchment paper. Scoop dough onto sheets using a small cookies scoop so that the dough is in ping pong-sized balls.

Bake 10-12 minutes or until edges are set, but inside is still soft.

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On the 12th Day of Christmas my sweet tooth gave to me Triple Chocolate Mint Fudgies.

There is so much FA LA LA LA-ing in my kitchen right now it’s hard to think straight!  You know how I love getting inspiration for cookbooks and magazines and then re-inventing a recipe to make it my own and this recipe is soooooooo great that I could hardly wait to share it with you!

I stayed inside all day and baked which, in my world, is a perfect day.  I started with these little gems then proceeded to ginger molasses cookies and finally some vegan gluten-free chocolate chippers for my cousin.

I was inspired by Cooks Illustrated for these chocolatey, gooey, minty babies and they are now one of my favorite cookies!  I have already thought of so many variations to try!

This cookie will be added to the list of cookies that I make every holiday season.  They are moist and fudgey thanks to the melted semi-sweet chocolate in the batter.  The richness of the cookie is balanced nicely by the milder sweetness of the milk and white chocolate chips.  Finally, all of the chocolate goodness is complimented by the subtle fresh hint of peppermint.



Powered by Recipage

melt semi-sweet chocolate chips

combine eggs, peppermint extract and coffee

combine flour, cocoa, baking powder and salt

cream butter and sugars and add egg mixture

add melted chocolate

add flour mixture and chocolate chips

place dough on prepared baking sheets and bake

Enjoy and Happy Holidays!

 

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Summer not only has me craving fresh fruit in my desserts, but also in my cocktails.  I was given an idea for a drink with fruit in it at that 30th birthday party that I was telling you about a few weeks ago.  My version is like a white peach sangria with a little bubbly to top it all off.

White peach sangria

  • 1 bottle white wine (I prefer Sauvignon Blanc)
  • 3 cups fruit such as peaches, berries, mangoes (fresh or frozen)
  • 1 bottle sparkling peach wine

Place fruit in a pitcher and pour wine over fruit.  Let fruit soak in the wine for 2-3 hours.

Pour wine with fruit into glasses, top with sparkling peach wine and enjoy!

One of my favorite cocktails is a mojito.  Sometimes I am a purist and like my mojitos to be traditional with just mint, lime and rum, but other times I like to mix it up and add some other fruity flavors.  Tonight it was raspberry and they were the perfect cool and refreshing drink for a beautiful summer night.

Raspberry mojito (adapted from Surdyk’s Liquor & Cheese Shop Summer Drinks)

  • 1/2 ounce fresh lime juice
  • 1 tsp fine sugar
  • 5 mint leaves, plus more for garnish
  • Crushed ice
  • 4 ounces raspberry juice (or a blend of juices including raspberry)
  • 2 ounces white rum
  • 1 ounce club soda
  • Raspberries for garnish
  1. Put lime juice and sugar in glass and stir until sugar is dissolved
  2. Add mint leaves and crush or muddle them against the side of the glass with back of a spoon or muddler (this releases the mint oils)
  3. Fill the glass with crushed ice
  4. Add fruit juice, rum and club soda and stir
  5. Garnish with raspberries and mint

CHEERS!!!!

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