Sunday night was the second annual girls’ holiday dinner and white elephant exchange. We all met uptown to enjoy Tracy’s beautiful apartment, roaring fire, and delicious salmon dinner with roasted veggies!
I also thoroughly enjoyed Erin’s wine selection, Kim Crawford 2014 Sauvignon Blanc. I first tasted Kim Crawford back in August as it was one of the wines in the bachelorette tasting I threw, but I forgot how much I liked it! Super bright and crisp, but still fruity, not too acidic, which lately I’ve had more and more aversion to in Sauvignon Blancs.
To end the night I brought these Peppermint Pattie Cookies – made GF by subbing Better Batter flour for AP. They turned out delicious, although not the prettiest!
Peppermint Patty Cookies
*Recipe adapted from How Sweet It Is
Ingredients:
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup dark chocolate chips
Peppermint Pattie Cream:
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk (I mistakenly thought I had evaporated but turns out it was sweetened condensed milk, I used 2 tablespoons of that with 2 tablespoons of almond milk)
1/4 teaspoon vegetable oil (I used coconut oil)
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Ganache:
3.5 ounces dark chocolate,
chopped
2.5 tablespoons heavy cream
Directions:
Preheat oven to 350 degrees F.
Mix the flour, cocoa, salt and baking soda in a bowl and set
aside. In another bowl, mix the cooled butter and sugars until they are
combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually
add in dry ingredients and mix until a dough forms. Fold in chocolate chunks.
Roll dough into 1-1 1/2-inch balls and place on a nonstick
baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the middles
are just set (I ended up going for 12 minutes). Let cool completely. Drizzle ganache over tops and enjoy!
aside. In another bowl, mix the cooled butter and sugars until they are
combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually
add in dry ingredients and mix until a dough forms. Fold in chocolate chunks.
Roll dough into 1-1 1/2-inch balls and place on a nonstick
baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the middles
are just set (I ended up going for 12 minutes). Let cool completely. Drizzle ganache over tops and enjoy!
Why can’t the holiday season last just a bit longer? It really is the best time of the year!
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