Grinch Cookies

www.bettycrocker.com

Grinch (aka Mint Chocolate Chip) Cookies
Makes 4 1/2 dozen cookies
1 cup unsalted butter, room temperature
1 1/2 cup sugar
2 eggs
1 tsp  mint extract
15 drops green food coloring
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp milk
1 bag andes mint  chocolate pieces

1. In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.
2. Add the eggs and beat on high for 2 minutes or until smooth and fluffy.
3. Add the peppermint extract and food coloring and mix until all the color has been combined. Make sure to scrape the sides of the bowl to make sure all the color is incorporated.
4. In a medium bowl, whisk together the flour, baking powder and salt.
5. In three parts, add the flour. Between each addition add a tablespoon of milk. Mix flour only until combined.
6. Fold in the andes chips.
7. Cover dough and place in freezer for 20-30 minutes or chill in refrigerator for at least an hour.
8. While the dough is chilling, preheat your oven to 400 F degrees. Line a cookie sheet with parchment paper.
9. After the dough has chilled, scoop 1-1 1/2 inch balls onto the cookie sheet 2in apart. Press each ball gently until flat (unless you want little round ball cookies, then leave them round). The rounder the edges of your cookies, the rounder they will bake. If you like imperfection like I do… just leave them with jagged, rough edges. I pressed a couple extra dark chocolate chips into the top of a few of the cookies, just cause it’s pretty!
10. Bake 7-8 minutes. Do not over bake! You want the bottoms to just begin to get golden, brown but not dark!
11. Leave cookies on pan for 30 seconds before removing to a wire rack to cool completely Pin It

Chocolate Crinkles

Last night I made Chocolate Crinkles..One of my go to recipes for Christmas Baking.



I may have even shared a recipe last year.  But this recipe was a bit different and I was intrigued.  They turned out wonderfully and I would definitely make these again.

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• 1 (18 1/4 ounce) box devil's food cake mix 
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners' sugar or granulated sugar, for rolling

Directions

1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:.
8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.

 

Chocolate Peppermint Bark

Who needs to spend large amounts of money for overpriced department store peppermint bark?  Especially when it only takes about an hour to make.  This was the simplest bark I have ever made.  I definitely will be adding this to my list to make each year.  Best of all it was only about $5.00 for this bark when a small tin would have cost me upwards of $20.00 at a specialty store.  Now I know what my friends are getting for presents this year!!




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• 12 ounces (about 2 cups) dark chocolate, chopped
• 12 ounces (about 2 cups) white chocolate, chopped
• 8 peppermint candy canes

1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
2. Prepare a cookie sheet by covering it with smooth aluminum foil.
3. Melt the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.
4. While the dark chocolate hardens, melt the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.
7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.