25 Days of Baking: Day 14

Well, I am over half way done with my baking, which is a good thing as my counter and freezer are filling up with sweets and my scale isn't thanking me either. Today I made a Christmas staple in the cookie category. Candy Cane Cookies. These can be a little time consuming, but they are fun to have on a cookie platter.

Candy Cane Cookies

~ 1/2 c. butter or margarine, softened

~ 1/2 c. shortening

~ 1 c. powdered sugar

~ 1 egg

~ 1 1/2 tsp almond extract

~ 1 tsp. vanilla

~ 2 1/2 c. flour

~1 tsp. salt

~ red food coloring

~ 1/2 c. crushed peppermint candy

~ 1/2 c. sugar

Directions

Mix thoroughly butter, shortening, powdered sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food color into one half. Shape 1 tsp. dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Place on ungreased baking sheet. Bend top down to form handle of cane. Bake at 375 degrees for 9 min or until set and very light brown. Mix cookies and granulated sugar. Immediately sprinkle cookies with candy mixture. Remove from baking sheet.

 

The cookie gods were shining down on me today, because my dough mixed up perfectly! A lot of times I find that my dough wants to break apart when I attempt to move it from the mat I rolled it out on and the cookie sheet. Today they were perfect. 

I also always find that I have extra of the sugar/peppermint mixture. So last year I got smart and stored the extra in a small tupperware container. I had enough for the cookies this year and next year! It beats crushing peppermints every year. I inevitably end up with a huge mess when I do that.

25 Days of Baking: Day 8

Have I got a treat for you today! Chocolatey Peppermint Cupcakes. Yup, you're drooling already! I found this baby in my Better Homes and Gardens Christmas Baking from 2010. The bonus of these is that everything in them I already had in my pantry. There was not extra items added to a list or a special trip to the store. You gotta love recipes like that.

Chocolatey Peppermint Cupcakes

~1 1/4 cups flour

~1/4 cup unsweetened cocoa powder

~1 teaspoon baking powder

~1/2 teaspoon salt

~1/4 teaspoon baking soda

~1/4 cup shortening

~1/2 cup sugar

~1 teaspoon vanilla

~2 egg yolks

~2/3 cup cold water

~2 egg whites

~1/3 cup sugar

~1/3 cup miniature semisweet chocolate pieces

Creamy Peppermint frosting

1/4 cup crushed peppermint candies

Crushed peppermint candies (optional)

 Directions

1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside.
2. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.
3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks  form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.
4. Bake for 20 to 22 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.
5. Up to 4 hours before serving, prepare Creamy Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tablespoon of the frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges.
6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 12 cupcakes.

 

 Peppermint Buttercream Frosting

In a medium bowl, beat 1 cup softened butter with an electric mixer on medium until fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 Tablespoons milk and 2 teaspoons peppermint extract. Gradually beat in an additional 3 cups powdered sugar until smooth. If necessary, beat in additional milk, 1 teaspoon at a time, to make of spreading consistency.

 

 

 These were a wonderful dessert after supper and I'm pretty sure would also be a great breakfast. I still have some left over frosting, but I know that won't last long. I'm thinking smearing graham crackers with it would be delish!

 

 That super adorable Santa hat in the pictures comes from a great boutique called 22 Cute Designs. Go check out her Etsy page. If your in the market for a cute Santa hat, here is the link.