Made that cake from a box one too many times? Need some new tricks to discreetly fold up your sleeve? Meet Lyndsay of
COCO CAKE, a Vancouver-based baker sharing a buffet of tips on how to fancify your favorite cake, cookie, and ice cream recipes. Recently on a baby-induced hiatus, Lyndsay is back to show us how to holiday her way!
December means that there is an abundance of holiday flavors around: gingerbread, spices, eggnog, candy canes... all the stuff you have to work off extra hard at the gym come January. Does anyone remember After Eight dinner mints? Those rippled chocolate squares with a white frosty mint filling? I think they were my introduction to all things chocolate and peppermint! Peppermint, with its cold-mouth feel, is a true December winner. I made these choc-o-mint cookies with milk chocolate middles last holiday season for some easy and yummy holiday gifting—obviously, edible presents are by far my favorite! Happy holidaze!
Ingredients:
1 cup of unsalted butter, room temperature
1 3/4 cups of granulated sugar
2 eggs, room temperature
1 teaspoon of pure peppermint extract
1 3/4 cups of all-purpose flour
1 1/4 cup Dutch process cocoa powder
3/4 teaspoon of salt
2 bars of nice, fancy milk chocolate
Method:
Preheat oven to 350°F. Cover two baking sheets with parchment paper. This recipe makes 24 cookies.
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy, like an angel's soft, cloudy bed!
2. Add the eggs, one at a time, until incorporated.
3. Add pure peppermint extract to combine.
4. In a medium bowl, sift the dry ingredients.
5. Slowly add the dry ingredients to the butter mixture until combined
6. Using a small ice cream scoop or your clean bare hands, dole out 1-inch balls onto the parchment paper-covered baking sheets, a dozen per sheet works.
7. Break up your chocolate bars into nice little squares. Place a square in the middle of each ball and push down with your finger.
8. Bake at 350°F for 10-12 minutes, depending on your oven. Turn the pans, once halfway through. Leave to cool on baking sheets for 10 minutes before transferring to cooling racks (or your mouth).
All photographs © Coco Cake, 2012.
Shop the Holiday Your Way gift guides HERE | Find our Personal Shopping service HERE.
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For the milk chocolate I used Lindt Piccoli Extra Au Lait, but that might be too crazy-fancy to find. It j
December means that there is an abundance of holiday flavors around: gingerbread, spices, eggnog, candy canes... all the stuff you have to work off extra hard at the gym come January. Does anyone remember After Eight dinner mints? Those rippled chocolate squares with a white frosty mint filling? I think they were my introduction to all things chocolate and peppermint! Peppermint, with its cold-mouth feel, is a true December winner. I made these choc-o-mint cookies with milk chocolate middles last holiday season for some easy and yummy holiday gifting—obviously, edible presents are by far my favorite! Happy holidaze!
Ingredients:
1 cup of unsalted butter, room temperature
1 3/4 cups of granulated sugar
2 eggs, room temperature
1 teaspoon of pure peppermint extract
1 3/4 cups of all-purpose flour
1 1/4 cup Dutch process cocoa powder
3/4 teaspoon of salt
2 bars of nice, fancy milk chocolate
Method:
Preheat oven to 350°F. Cover two baking sheets with parchment paper. This recipe makes 24 cookies.
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy, like an angel's soft, cloudy bed!
2. Add the eggs, one at a time, until incorporated.
3. Add pure peppermint extract to combine.
4. In a medium bowl, sift the dry ingredients.
5. Slowly add the dry ingredients to the butter mixture until combined
6. Using a small ice cream scoop or your clean bare hands, dole out 1-inch balls onto the parchment paper-covered baking sheets, a dozen per sheet works.
7. Break up your chocolate bars into nice little squares. Place a square in the middle of each ball and push down with your finger.
8. Bake at 350°F for 10-12 minutes, depending on your oven. Turn the pans, once halfway through. Leave to cool on baking sheets for 10 minutes before transferring to cooling racks (or your mouth).
All photographs © Coco Cake, 2012.
Shop the Holiday Your Way gift guides HERE | Find our Personal Shopping service HERE.
For the milk chocolate I used Lindt Piccoli Extra Au Lait, but that might be too crazy-fancy to find. It j