I am in London for the week celebrating Christmas so this will be my last post until I return.  In addition to bringing you one more cookie recipe, I first and foremost want to wish you quality time with friends and family, many memories to add to your treasury and a holiday filled with peace and grace as we remember the reason for this magical season.

I have certainly been on a chocolate kick this season with cookies haven’t I?  First with these Brownie Drops

Brownie Drops {Satisfy My Sweet Tooth}

then these beloved Chocolate Snickerdoodles

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and I’m topping the chocolate series off with these Chocolate Crinkle Peppermint Kiss Cookies.

Chocolate Crinkle Peppermint Kiss Cookies {satisfymysweettooth.com}

Chocolate Crinkle Peppermint Kiss Cookies {satisfymysweettooth.com}

These Chocolate Crinkle Peppermint Kiss Cookies are soft and chewy like a brownie and that little center bite of white chocolate peppermint kiss is just enough to remind you that it is the holidays.  These would be a fun cookie to make with kids because they would enjoy rolling the balls in powdered sugar and then planting the peppermint kiss on top of the cookies once they are baked.  Also, I’m pretty tight with Mr. Claus and he has informed me that he wouldn’t mind a big plate of these Chocolate Crinkle Peppermint Kiss Cookies waiting for him by the Christmas tree.  Merry Christmas to you and yours.

Chocolate Crinkle Peppermint Kiss Cookies {satisfymysweettooth.com}

Chocolate Crinkle Peppermint Kiss Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 30 cookies

Chocolate Crinkle Peppermint Kiss Cookies: Soft and chewy brownie-like cookies topped with a bite of white chocolate peppermint candy

Ingredients

  • 6 Tbsp unsalted butter, melted
  • 3/4 cup cocoa powder
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup powdered sugar, for rolling
  • 30 Hershey's Peppermint Kisses

Instructions

  1. Preheat oven to 350 degrees. Lightly grease or line baking sheets with parchment paper.
  2. In a large bowl, mix together melted butter and cocoa powder.
  3. Mix in eggs and vanilla until well combined.
  4. Mix in flour, sugar, baking powder and salt until well combined.
  5. Place powdered sugar into a small, shallow bowl.
  6. Roll 1 Tbsp-sized balls of dough into balls and roll in powdered sugar to coat.
  7. Place onto cookie sheets leaving at least 2 inches in between as cookies will spread while baking.
  8. Bake for 12 minutes or until edges feel set.
  9. Cool 3 minutes then top each cookie with a peppermint Kiss.
  10. Recipe adapted from King Arthur Flour Cookie Companion

roll dough into 1 Tbsp-sized balls

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roll balls in powdered sugar

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bake

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top each cookie with a peppermint Kiss

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Chocolate Crinkle Peppermint Kiss Cookies {satisfymysweettooth.com}

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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

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

Turtle Snowball Cookies

Turtle Snowball Cookies {Satisfy My Sweet Tooth}

Chewy Ginger and Molasses Chocolate Cookies

Chewy Ginger and Molasses Chocolate Cookies {Satisfy My Sweet Tooth}

Chocolate Croissant Cookies

Chocolate Croissant Cookies {Satisfy My Sweet Tooth}

Candy Cane Cookies with Mint Chocolate Centers

Candy Cane Cookies with Mint Chocolate Centers {Satisfy My Sweet Tooth}Peppermint Meringue Brownie Cake with Chocolate Ganache

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

 

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Some desserts just unexpectedly blow your mind.  I love when you don’t have very high expectations and then you are shocked and awed by how delightful something is.

I had some girls over for lunch last week and I wanted to make something festive for dessert.  Most girls I know at least like, if not love chocolate.  I saw this recipe and thought it looked pretty good and since I have conquered my fear of meringues recently with these guys,

I was not intimidated to make this cake with a fluffy meringue topping.

Remember when molten lava cakes were all the rage and you could find them on any restaurant’s dessert menu?  Well this brownie cake reminds me of the rich, gooeyness of one of those cakes.  Just when you think the richness will overwhelm you, the light, crispy peppermint meringue comes to the rescue.  I always love the sticky, fudginess of ganache and so I could not resist taking this cake over the top by drizzling it with yet more chocolate.  And since ’tis the season, why would I not sprinkle some sparkly crushed candy canes over the top of the molten ganache?

Really, if you want to impress someone with a heart-stopping, mind-blowing dessert, this Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes will make any sweet tooth swoon, yet won’t keep you in the kitchen all day.

Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Yield: 1 9-inch cake

10

A dense and fudgey brownie cake topped with light and airy peppermint meringue, chocolate ganache and crushed candy canes

Ingredients

    For the cake:
  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 8 ounces (~1 1/3 cups) semi-sweet chocolate chips
  • 1 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup flour
  • For the peppermint meringue:
  • 4 ounces (~3/4 cup) mini semi-sweet chocolate chips
  • 1 Tbsp cornstarch
  • 4 egg whites
  • pinch of cream of tartar
  • 1 cup sugar
  • 1/4 tsp peppermint extract
  • For the ganache and garnish:
  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup crushed peppermint candy canes

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch springform pan with nonstick cooking spray.
  3. Place butter and semi-sweet chocolate in a large microwave-safe bowl and microwave in 1 minute increments until chocolate is mostly melted. Stir to combine.
  4. Whisk sugar, salt and eggs into chocolate mixture.
  5. Whisk in flour until no streaks remain.
  6. Pour batter into prepared pan and bake for 20 minutes.
  7. While the cake bakes, prepare the meringue by beating egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed. Once egg whites become frothy and bubbly, slowly add in sugar. Increase mixer speed to high and beat until stiff peaks form (you can turn the bowl upside down and the stiff egg whites do not move).
  8. Use a spatula to fold in mini chocolate chips, cornstarch and peppermint extract.
  9. Spread meringue mixture on top of baked cake and return to the oven for 32-35 minutes or until the meringue is lightly browned and cracked.
  10. Cool completely on a wire rack before removing from springform pan.
  11. Make ganache while cake is cooling:
  12. Place chocolate chips into a medium bowl.
  13. Heat heavy cream in a small saucepan until almost simmering.
  14. Pour hot cream over chocolate chips. Let sit for 5 minutes to melt chocolate and then stir to combine.
  15. Drizzle ganache over top of cake and immediately top with crushed candy canes.
  16. Recipe adapted from Everyday Food Magazine

melt chocolate and butter together

whisk in sugar, salt and eggs

whisk in flour

pour into pan and bake

to make meringue, beat egg whites and cream of tarter until bubbly

add sugar and increase mixer speed to high until stiff peaks form (will take several minutes)

spread meringue on top of baked cake and bake again

cool, then drizzle with ganache and crushed candy canes

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I am continuing my festivities with these adorable Peppermint Meringues.

I used to have a fear of meringues, but recently I find myself excited to whip egg whites into stiff peaks and see what I can do with them!  I have been making french macarons,

cakes with meringue topping (coming soon!),

and these adorable little minty puffs that are perfect for a small bite of sweet when you get a craving.  Naturally, I couldn’t resist dipping them in chocolate, because minty chocolate is one of my favorite flavor combinations.

These would be great to make and have around as after dinner mints or they would be adorable packaged up in a cute cellophane bag or sparkly box to give to your coworkers or friends to make their days a bit more refreshing.

*Before you begin making these minty treats, here are a few tips:

  • You know when your egg whites are “stiff peaks” when you can tip the bowl that you are using upside down and the egg whites will not run or fall out.  They will stay put and when you lift your beater out of them, they stand straight up.
  • To get the red stripes on the meringues, dip a paintbrush (that has not been used to paint) in red gel food coloring and paint a few stripes down the piping bag from the tip about halfway up the top of the bag.
  • Store in a single layer and these are best made a day before or the day that you want to serve them.  They will store in an airtight container, but they become a bit more porous and not as glossy after about 3-4 days.

Chocolate-kissed Peppermint Meringues

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: about 4 dozen

Light and airy peppermint meringues dipped in semi-sweet chocolate

Ingredients

    For the meringues:
  • 3 large egg whites
  • 3/4 cup sugar
  • 1/2 tsp peppermint extract
  • red gel food coloring
  • For the chocolate:
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 175 degrees.
  2. Line two baking sheets with parchment paper.
  3. Prepare a piping bag with a small star tip.
  4. Place egg whites and sugar into a small, heatproof bowl. Set over a pan of simmering water and stir over heat just until sugar has dissolved. Remove from heat.
  5. Beat the egg white mixture with the whisk attachment of a stand mixer or a hand mixer until stiff peaks form (*see tips above and this will take several minutes, be patient).
  6. Paint 3-4 stripes of red gel food coloring inside the piping bag from the tip about halfway up the bag.
  7. Place half of egg white mixture into the bag and pipe star-shaped about 1-inch in diameter onto the prepared baking sheets. Refill bag with other half of egg white mixture and repeat.
  8. Bake until crisp, but not brown, about 1 hour and 40 minutes.
  9. While the meringues cool, heat the chocolate chips in a small bowl in the microwave. Dip the bottoms of the meringues into the chocolate and place back onto baking sheet to set (you can place them in the refrigerator to increase the chocolate setting speed).
  10. Recipe adapted from Martha Stewart's Cookies

And here is one more chocolatey, minty treat.  These Triple Chocolate Mint Fudgie Cookies were my favorite cookies that I made last year.

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December 1st.  The most wonderful time of the year!  I just feel giddy and joyful this time of year for no reason in particular other than the promise of time with family and friends and some of my favorite yearly traditions drawing near.  I plan to share as many sweet treats with you from now until Christmas day as possible!

I am beginning this festive month with some cookies that Santa himself would be excited to eat.  These Candy Cane Cookies with Chocolate Mint Centers would be the perfect addition to any holiday cookie platter and they would also ship well if you are looking to send some Christmas cheer to family or friends who you cannot be with this holiday season.  I love the idea of homemade gifts and you know that if you give gifts that are edible, you will not need to worry whether or not the person needs the gift or will use the gift.  You know that if you send something yummy and adorable, it will get eaten and will be appreciated.

Candy Cane Cookies with Mint Chocolate Centers

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 30 cookies

Soft, buttery cookies filled with crushed candy canes and topped with chocolate mint candies

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 1/2 cup sugar, divided
  • 1 egg, plus 1 egg white
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup crushed peppermint candy canes (about 4, regular-sized candy canes)
  • 30 Junior Mint Candies

Instructions

  1. Preheat oven to 350 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl, using an electric mixer, cream together butter and 1/4 cup sugar until light and fluffy.
  4. Add egg and vanilla and mix to combine.
  5. Add flour in a few increments and mix to combine.
  6. Add crushed candy canes and mix.
  7. Prepare egg white in one small bowl and remaining 1/4 cup sugar in another small bowl.
  8. Roll dough into 1 1/2-inch balls and dip in egg white, then roll in sugar. Use your index finger to create a small indentation in the top of each cookie. Repeat for remaining dough.
  9. Bake 8-10 minutes or until edges feel set.
  10. Remove from oven and immediately place a Junior Mint candy into the indentation you made. Return to oven for 1 more minute.
  11. Recipe adapted from Savoring the Seasons with Our Best Bites

These cookies come from the cookbook Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones.

I love this book.  It is broken up into the four seasons of the year and not only provides recipes from breakfast to snacks, but it also provides small food craft projects like making Thanksgiving Turkeys with candy and cookies or Penguin Cupcakes.  It provides great colorful images with all of the recipes and for some techniques such as how to make swirled, multicolored frosting to top a cupcake.

I love tutorials with step-by-step photos so that you can be sure you are doing something right along every step of the way.  There are fun and festive drink recipes such as for Apple Cider Floats and S’mores Hot Chocolate.  The main reason this book gets an “A+” from me in all ratings is that it provides at least one huge, glossy photograph of every recipe.

I love to see a finished product so I have something to aim for as I cook or bake.  Also, while there is a great variety of recipes, they all call for ingredients that you would most likely already have in the house.  No need to order online or seek out a specialty food store, you can whip up these impressive, yet humble recipes in no time.

 

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