USES FOR LEFTOVER CANDY CANES | CHOCOLATE PEPPERMINT COOKIES
Uses for Leftover Candy Canes | Chocolate Peppermint Cookies
As a blogger, I’m always trying to challenge myself.
I make new goals each year, try out new recipes, and broaden my reach as much as possible. That’s why today I’m taking part in a blogger Christmas cookie swap!
If you’re not sure what this is – it’s where a bunch of foodie bloggers create tasty Christmas cookie recipes and readers can hop from one blog to the next – getting a whole bunch of new recipes added to their holiday gathering arsenal.
So without further ado, here's my submission for the Christmas cookie swap!
//RECIPE
Chocolate Peppermint Cookies
Ingredients
• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
• 3/4 cup sugar
• 1 large egg
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane (finely crushed)
• 1/3 cup dark, bittersweet or semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
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Moodibars (Astor Chocolate): Frosty Cookies & Cream, Santa Peppermint, Mrs. Claus Toffee Review
This is a taste test/review of Moodibars (Astor Chocolate) in three flavors including Frosty White Chocolate Cookies & Cream, Santa Dark Chocolate Peppermint Crunch and Mrs. Claus Milk Chocolate Toffee Crunch. They were $1.99 each at World Market.
* Frosty White Chocolate Cookies & Cream 1 bar (50g) = 280 calories
* Santa Dark Chocolate Peppermint Crunch 1 bar (50g) = 260 calories
* Mrs. Claus Milk Chocolate Toffee Crunch 1 bar (50g) = 260 calories
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How to Make The Best Hot Chocolate Of All Time (4 ways)
Today I made all of the types of hot chocolate known to man. Or at least it felt like that. Really we made hot chocolate 4 different ways. Those ways being instant hot chocolate, single serving easy hot chocolate, Italian hot chocolate, and a spicy boi Mexican hot chocolate. So as it just begins to get chilly, let's get this hot chocolate party started.
Recipe:
Good cocoa powder:
Vanilla Bean:
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How To Make A Gingerbread House CAKE with chocolate, buttercream, candy and icing!
How To Cake It Yolanda Gampp shows how to make the ultimate Gingerbread HouseÖ Or gingerbread mansion that is! This chocolate gingerbread cake is stacked with alternating Christmas red and green buttercream then surrounded by classic gingerbread house cookies to form the walls. One of the best traditions around the holidays is decorating your classic gingerbread house so this cake was decked out in royal icing snow, bright candy lights, a chocolate hazelnut rolled wafer roof, and tons of mint and candy. This house is Mr. and Mrs. Santa Claus approved!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
To find the full recipe for this cake, head to our blog -
Just search up the cake you love, and you'll find step by step instructions!
#baking #christmas #gingerbreadhouse
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Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi
Chocolate Fudge Recipe (MINT TRIPLE LAYER!)
Full recipe for Chocolate Mint Christmas Fudge at The Cake Mistress website here:
We’re starting to get into the festive spirit here at The Cake Mistress starting with this Choc Mint Christmas Fudge.
This fudge has three gorgeous layers: a creamy dark chocolate at the bottom, peppermint in the middle, and white chocolate fudge on top.
Sprinkle generously with Christmas-themed sprinkles and you have a sweet Christmas treat.
I found this choc mint fudge to be very smooth, soft and creamy, and very sweet.
The recipe is simple, unlike traditional fudge recipes and is great for those who don’t like dealing with boiling sugar syrup and candy thermometers. I will say the downside is if you love fudge with a more solid bite to it, this might not be for you.
This choc mint Christmas fudge is quite sweet, so small pieces will go a long way! I imagine them being great as little treats when visitors come over the festive season, or packaged up and given to others as edible Christmas gifts.
See the full Christmas Baking Recipe list here:
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Peppermint Cheesecake I Christmas Dessert I Bake with me
Peppermint Cheesecake Recipe
Cookie Crust
1 cup cookie crumbs
1/4 cup butter melted
Cheesecake Filling
4 bricks cream cheese softened to room temp.
1 cup sugar
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 tablespoons flour
1/4 teaspoon salt
1 teaspoon peppermint extract
1 teaspoon pure vanilla extract
1/2 cup white chocolate pieces
1/2 cup chocolate pieces
8-10 peppermints crushed (or candy canes to your liking)
Ganache
1/2 cup heavy whipping cream
1/2 cup chocolate pieces
crust goes into a preheated 350 degree oven for ten minutes
pour filling into pan after crust has baked. Bake at 350 degrees for 1 hour. Turn heat off and let sit in oven for one more hour. Remove from oven and let cheesecake come to room temp before putting into the fridge for 8 hours or over night.
Bring cream to boil, remove from heat and add chocolate. Let rest for 10 mins before stirring. Once stirred let rest for an additional ten mins before pouring over cheesecake. Decorate with sprinkles, peppermint candies or both!
I hope you enjoy!