Tag Archives: peppermint

Holiday Cookies

14 Dec

So here’s the update to my earlier cookie dilemma. I feel like I’ve been baking around the clock for the past week. Between cookie tray orders and prepping for the impending holiday rush, I literally feel like I’m living in a bakery. So what types of cookies made it to my list? Well here’s the list of what I’ve made so far…

Peppermint bark: first batch turned out just ok, but the second batch is great (mostly due to the fact that I used the correct chocolate the second time around)

Iced Sugar Cookies: Snowflake shaped of course

Gingerbread: not happy with the way these turned out at all, they will not be made again

Peppermint marshmallows: delicious, although next time I’ll cut them smaller

Lemon Raspberry thumbprints: very cute and tasty, although small and not very dramatic on the tray

Peppermint Brownies: yes, I cheated and used a box mix, but hey I had a hole on the tray and I needed to fill it

Chocolate Chip: my signiture, turned out great

Checkerboard Icebox cookies: a lot more involved than anticipated, but they look great

Chocolate Shortbread with green chili sugar: very interesting, I called them naughty and nice cookies

Still to come… maybe

Palmiers: one of my favorites

Pressed butter cookies: Every year I make these and every year I break my cookie press… I’m debating if I want to sacrifice my sanity, but I guess it is tradition

Rum Balls: I saw these on TV and they look really delightful, however, not one for the kiddies

Chewy Molasses Spice Cookies: Since the gingerbreads were such a colossus failure I’d love to have spicy winner

So the cookie adventure continues. I’m debating cooking more tonight, although I’ve been at it all day. It might be a good night to relax and make some decisions

Always thinking of the next meal

-Katie

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Peppermint Marshmallows

9 Dec

I was feeling creative and adventurous this afternoon and with a kitchen that was calling my name, I pulled out a recipe for marshmallows. Marshmallows are another one of those mysterious culinary things that you never think about making. But, they are deceptively easy. In their very basic form, marshmallows are whipped melted sugar combined with gelatin. And they are as easy to make as that.

Start with letting powdered gelatin bloom in cold water. Then let a combination of corn syrup, water and sugar come to a boil over medium heat. Then, in a electric mixer, whip the hot syrup into the gelatin. Add in any flavoring or food color that you want. Then allow to set.

You’ll be rewarded with dense and delicious confectionary dreams. These marshmallows are nothing like air-puffed kind you get at the grocery store. These are artisan quality, gift worthy, gems. Float them in hot chocolate or dip in melted chocolate for an even more decadent treat.

Here’s the recipe I followed… Peppermint Marshmallows

Always thinking of the next meal

-Katie

Chocolate peppermint martini

6 Dec

Nothing gets you into the spirit of the holidays like a good sing-a-long and a great cocktail. Sometimes you need it more to get you through the season then into the season, but whatever the case, this is one jolly drink.

First thing first, you need a few candy canes. This process is definitely easier with a food processor, but you can get away with a meat tenderizer and a ziplock bag. Take out those aggressions and pulverize the heck out of those candy canes. Make sure you reserve a few for garnish. Once you’ve made the candy canes into a powdery texture, moisten the rim of your martini glass and dip the rim to cover. Don’t get the glass too wet or you’ll wind up with a runny, sticky, pink mess all over your glass. Set the glass or glasses aside and mix the martini. Here’s the recipe:

Chocolate Peppermint Martini

serves 1
2 oz chocolate vodka
1/2 oz rumple minzee
2 oz good quality milk chocolate melted into 3 oz milk
1/2 teaspoon chocolate extract

shake with ice and serve in prepared glass and garnish with a candy cane

If you are having a holiday party and you need a great punch, make this recipe times 10-12 and then float mint chocolate chip ice cream in the punch bowl. This can be made non-alcoholic but, at that point it’s really just chocolate mint milk. It can be served as a hot toddy, just add the alcohol to the warmed milk and chocolate mixture. One of these while gift wrapping is sure to make those holiday chores fly by.

Always thinking of the next meal

-Katie