Christmas Sweets
Chocolate Peppermint Whoopie Pies
1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1–2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
4. Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
5. Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
6.Bake the cakes for 12–14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
7. Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2–3 minutes. Sift in the powdered sugar and salt, then beat for another 2–3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
8. When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
9. Pipe a thick spiral of the filling (1/4–1/3 cup) onto the flat sides of half of the cakes, leaving a 1/4-inch (1/2 cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
10. Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
11. Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
12. Enjoy!
Ingredients
2 ¼ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder, optional
1 stick unsalted butter, room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon peppermint extract
1 cup whole milk, room temperature
Sugar Swirl Cookies
1. In a large bowl, mix together butter and sugar until light and fluffy.
2. Mix in egg, vanilla, and salt.
3.Mix in flour.
4. Make the dough into a ball and cut into two halves.
5. Add food coloring to one half of the dough, working it in until evenly mixed.
6. On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
7. Take the colored dough rectangle and place it over the other regular dough rectangle.
8.Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
9. Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
10. Chill for at least 4 hours.
11. Preheat the oven to 375°F (190°C).
12. Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
13. Bake for 8-10 minutes, until blonde.
14. Enjoy!
Ingredients
8 tablespoons butter, soft
1 cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon salt
1 ½ cups flour
½ teaspoon red food coloring, (or customize it with other colors)
sprinkles, to taste
Hot Chocolate Cookie
Mugs
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, cream together thebutter and sugars with an electric hand mixer until light and fluffy.
3. Beat in the egg, then add the melted chocolate chips and beat to incorporate.
4. Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
5. Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
6.Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
7. Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
8. Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
9. Pour the ganache into the cooled cookie cups until level with the tops.
10. Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
11. In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
12. Use to scissors to cut the curved end of the mini candy canes into small handles.
13. Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
14. Enjoy!
Ingredients for 24 servings
Cookie Dough
½ cup unsalted butter, room temperature
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg, room temperature
6 oz semisweet chocolate chip, melted
1 ¼ cups all purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt
For Decorating
6 oz semi-sweet chocolate chips, divided
⅓ cup heavy cream, warmed
1 cup mini marshmallows
12 mini candy canes, plus more in case some break
Cinnamon Roll Apple Pie
1. Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.
10. Enjoy!
Ingredients for 10 servings
5 granny smith apples, sliced
2 cans cinnamon roll
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
Hot Chocolate With
Marshmallow On A Stick
1. In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.
2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.
3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.
4. Garnish the tops with the marshmallows. Insert a popsicle stick into the middle of each.
5. Freeze for 2 hours, or refrigerate for 4 hours.
6. To serve, dissolve a stick into a mug of hot milk.
7. Enjoy!
Ingredients for 12 servings
½ cup heavy cream
¾ cup condensed milk
2 tablespoons cocoa powder
2 cups semi-sweet chocolate chips
¾ cup marshmallow, bits
20 popsicle sticks
Melting Snowman
Cupcakes
1. Make the frosting: In a medium bowl, mix together the frosting and white food coloring gel until well combined. Add the powdered sugar and mix again until fully incorporated and smooth.
2. Make the royal icing: Sift the powdered sugar into a medium bowl and add the salt. To one side of the bowl, add the vanilla and egg white powder. Starting from that side, begin whisking the powdered sugar into the vanilla, gathering more as you whisk to prevent lumps from forming. Add water, 1 teaspoon at a time as needed, and continue whisking until all of the powdered sugar is incorporated. Divide the icing between 2 smaller bowls. Add the orange food coloring gel to one bowl and the black food coloring gel to the other and mix well. Transfer to 2 separate piping bags fitted with small round tips or zip-top bags with a corner snipped off.
3. Assemble the cupcakes: Cut the donut holes in half. Spread frosting over a cupcake. Place 2 donut hole halves on the cupcake. Cover with frosting. Repeat with the remaining cupcakes, donut holes, and frosting.
4. Using the black frosting, pipe eyes and buttons onto the snowmen. Use the orange frosting to pipe carrot noses.
5. Enjoy!
Ingredients for 12 servings
Frosting
16 oz vanilla frosting
2 teaspoons white food coloring gel
2 tablespoons powdered sugar
Royal Icing
½ cup powdered sugar
¼ teaspoon kosher salt
¼ teaspoon vanilla extract
1 teaspoon pasteurized egg white powder
water, as needed
1 teaspoon orange food coloring gel
2 teaspoons black food coloring gel
Assembly
12 donut holes
12 white cupcakes
