Pink Peppermint Chip Cookies

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I love the holidays. I have been watching Christmas movies almost everyday. I’ve been listening to Christmas music every day. And what else? Christmas cookies!

This year I participated in a Christmas cookie swap hosted by Julie of White Lights on Wednesday. Instead of swapping cookies in the mail we each were paired up. Basically . . . One person sends you a recipe, you send another person a recipe. So, I sent a cookie recipe to Carrie of My Favorite Finds and I received a cook recipe from Linda at Tumbleweed Contessa. You’ll actually see these cookies at my first Pantry Party roundup, because Linda recently made these cookies and submitted them to my new party.

So I’m preemptively posting this and putting it into my queue to publish on the 13th (the day we’re all sharing our recipes.) Today is the 4th, so I’m kind of early.

I’ve been studying for finals, so when I got this recipe in the mail and realized how yummy and how easy it looked, it provided a nice break from studying. It also made me go to the grocery store and get eggs (among other groceries since I was kind of foodless.)  These cookies are easy and tasty! I made a few variations from the original recipe because the cheap grocery store I go to didn’t have all the fun baking chips. But I worked with what I could get my hands on to make some peppermint and chocolate chip cookies.

I brought them to my final today too. Everyone was happy.
And I ate too many too.

Pink Peppermint Chip Cookies

Ingredients
1 cup original flavor Crisco (not butter flavor)
1 cup granulated sugar
1/3 cup brown sugar
2 eggs
9 drops red food coloring
1 tsp Mexican vanilla extract
2 1/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup creme de menthe Andes candy, coarsely chopped
1/2 cup peppermint crunch Andes candy, coarsely chopped
1 cup chocolate chips

Directions

1. Preheat oven to 350.

2. Cream together the Crisco, sugars, eggs, food coloring, and extract in a stand mixer. Sift together the flour, salt, and baking soda. Mix the dry ingredients into the wet ingredients and stir until there are no dry spots left.

3. Mix in the candies and chocolate chips, stirring with a wooden spoon.

4. Using a teaspoon, spoon the dough onto the baking sheet, rolling each ball into a ball. Place 12 cookies on a sheet. Bake for 15 minutes.

* makes about 40 cookies

WordPress does not allow me to post a linky tools on a site hosted by wordpress (I need a domain clearly.)
See the rest of the cookies HERE at the roundup.

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Strawberry Mint Chocolate Layered Mousse Cakes

Every month I try to participate in the baking challenge at BakeBakeBake at Livejournal. This month’s challenge theme was LAYERS. After racking my brain and surfing the web, I decided to make a layered mousse cake. After several days of contemplating flavors, I decided to make a chocolate cake topped with white chocolate mint mousse and strawberry mousse. They’re kind of messy looking, but being I’ve never worked with mousse in this capacity before and I was having a damned hard time getting the tubes made of wax paper to be straight and cylindrical, I am very proud of how these came out.

They tasted delicious.
It took me a total of three days to finish, but it was worth it.

Strawberry Mint Chocolate Layered Mousse Cakes

Ingredients

FOR THE CAKE
1/3 cup all-purpose flour
2 1/2 tbsp cocoa powder
1/3 cup sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp kosher salt
1/2 egg
2 tbsp milk
1 1/2 tbsp vegetable oil
1/4 tsp vanilla extract

FOR THE WHITE CHOCOLATE MINT MOUSSE
9 oz white chocolate chips
1 cup heavy cream
1 egg white
1/4 tsp peppermint extract

FOR THE STRAWBERRY MOUSSE
3/4 cup heavy cream
6 tbsp strawberry puree
1 tsp gelatin
3 tbsp cool water

Directions

FOR THE CAKE

1. Preheat the oven to 350. Place 3 ramekins on a baking sheet and coat with cooking spray. Set aside.

2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl. Add egg, milk, vegetable oil, and vanilla extract. Beat in a stand mixer until well combined.

3. Divide the batter equally between the 3 ramekins.

4. Bake for about 20 minutes, or until the cake is cooked all the way through. Allow to cool before preparation.

 FOR THE WHITE CHOCOLATE MINT MOUSSE

1. In a double boiler melt the white chocolate chips. Stir gently occasionally. Once melted, set aside and allow to cool.

2. In the bowl of the stand mixer whip together the cream, egg white, and peppermint extract until you have created soft peaks.

3. Gently fold the cream into the melted white chocolate.

FOR THE STRAWBERRY MOUSSE

1. Bring the strawberry puree to a boil. Remove from heat and cool.

2. In a small bowl fill with the cool water. Top with the gelatin. Allow the gelatin to bloom.

3. Meanwhile, beat the heavy cream until soft peaks form.

4. Heat the gelatin over simmering water. Remove from heat and stir into the strawberry puree.

5. Fold the strawberry mixture into the cream.

TO PREPARE THE CAKES

1. Once your cakes have cooled and have been removed from the ramekins, wrap them in wax paper to create a tube. (I should have taken a picture of this step, but I didn’t. Here’s a picture from Sugar For The Brain to demonstrate.)

2. In a pastry bag or a ziplock bag with the corner cut off, divide the white chocolate peppermint mousse between the three cakes, squeezing the mousse into the wax paper tubes. Smooth and place in the refrigerator for about an hour.

3. In a pastry bag or ziplock bag with the corner cut off, divide the strawberry mousse between the three cakes, squeezing the mousse into the wax paper tubes. Smooth and place in the refrigerator for about an hour.

* serves 3
* Besides BakeBakeBake, I’m sharing this recipe with The Recipe Box