Peppermint Surprise Cookies

I don't know about the rest of you, but I love serving food with an unexpected twist.  Something that will stop people mid-bite and say, "Wow! That's not what I expected, but it's really good!"    These cookies are just that.  They look like a simple peppermint snowball cookies, but lo and behold there's a little chocolate kiss waiting inside to be eaten!  In addition to being a fun and unique addition to a cookie exchange, these are also sturdy enough that they  would be great for mailing in a holiday package.   Enjoy! 

Recipe adapted from an old cooking magazine.

Click here for printable recipe. 

Posted by Lara.

The ingredients:
1-3/4 cup butter
3/4 cup sugar
1 egg
1 tsp. vanilla
2 tsp. peppermint extract
4-2/3 cups flour
Hershey Kisses (about 60)
4-ounces white chocolate
Crushed peppermint candies (crushed in blender)

Directions: 
In a large bowl, combine butter and sugar and mix until well combined.  Add egg, vanilla, and peppermint extract until beaten.  Add the flour one cup at a time, mixing until all of the flour is well incorporated.   The dough will be thick. 

Wrap dough in plastic wrap and refrigerate for 1 hour. 

Shape dough into about 1-inch balls, flatten, then place an unwrapped Hershey Kiss into the middle of each and wrap the dough around until the Kiss is fully encased in dough.



Place on an ungreased cookie sheet and bake for 8-10 minutes at 350 degrees or until the bottoms are barely brown.  Transfer to wire rack to cool. 

In a microwaveable bowl (make sure the bowl is perfectly clean and dry first or the chocolate will not melt properly), melt the white chocolate by placing in the microwave for two minutes and stopping to stir every thirty seconds.  Dip the top of each cookie into the melted white chocolate, then sprinkle with crushed peppermint candies. 

Allow chocolate/peppermint topping to set before serving.  

Makes about 5-6 dozen cookies. 

Enjoy!

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Peppermint Cream Bars

If you're looking for a unique bar recipe to add to the goody plate, then today is your lucky day!   In addition to looking gorgeous with its three distinct layers, these peppermint cream bars had the perfect crisp yet chewy crust on the bottom and a fabulous creamy peppermint  filling.  And with the white chocolate ganache over the top....wow!  These are a new family favorite holiday recipe at our house!

Recipe Source:  Virtual Goody Plate

 Click here for printable recipe. 

Posted by Lara.

The ingredients:
CRUST: 
1  package (17.5-ounces) sugar cookie mix
2 Tbs. all-purpose flour
1/2 cup butter, cut into 6-8 chunks

BARS:
4 egg yolks
1 can  (14-oz) sweetened condensed milk
3/4 tsp. peppermint extract  (I recommend the Watkins brand found at Walmart--it's cheaper and better tasting than other brands)
1/2 cup crushed peppermint candies (it took about 6 candy canes)

WHITE CHOCOLATE GANACHE:
1/4 cup whipping cream (I used whole milk instead)
6 oz. chopped white baking chocolate (I recommend the Ghirardelli brand)

Directions: 
 Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set pan aside.

For crust, in a large bowl, stir together cookie mix and flour.  Using a pastry blender or fork, cut in butter until mixture resembles fine crumbs.  Press mixture evenly onto the bottom of the prepared baking pan.  Bake at 350-degrees  for 12 to 15 minutes or until edges are lightly browned.



For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract.  Stir in crushed candies.  Carefully pour filling over hot crust.  Bake at 350 degrees  for 15 to 20 minutes more or until filling is set.  Cool in pan on a wire rack for 1 hour.  Cover; chill for 30 minutes or until cool.



For ganache, in a medium saucepan, bring whipping cream just to boiling over medium-high heat.  Remove from heat.  Add white chocolate (do not stir.)  Let stand 5 minutes.  Stir until smooth.  Cool about 5 minutes before using. 

Pour White Chocolate Ganache over top of baked mixture, spreading evenly.  Cover and chill again about 1 hour or until firm.  Using the edges of the foil, lift cookies out of pan.  Cut into bars.  (note:  they'll be much easier to cut if allowed to sit at room temperature for 20 minutes or so first.   Makes 36 bars.

TO STORE:  Layer bars between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Enjoy!

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Candy Cane Kiss Cookies

Out of all the fancy desserts in the world, cookies still rank up there as one of my favorite all-time treats.  Whenever I try to cut back on sweets in my diet, it's always the cookies that give me the most temptation and these festive looking cookies with the beloved chocolate-peppermint flavor combination are as tempting as any I've ever tasted.   The shortening/butter in the dough make for a soft, but chewy cookie that holds its shape well.  These will definitely be making an appearance on our goodie plates this year...that is if they make it to our goodie plates.  :)  

Recipe Source:  Our Best Bites

Click here for printable recipe.

Posted by Lara.

The ingredients:

1/2 cup butter-flavored shortening (like Crisco)
1/2 cup real butter
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 tsp. vanilla
1 tsp. peppermint extract (optional)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2-1/2 cups flour
1/3 cup unsweetened cocoa powder
1 bag (12-ounces) semi-sweet chocolate chips
1 bag (10-ounces) Hershey's Candy Cane Kisses

Directions:
In a medium bowl, cream together shortening, softened butter, brown sugar, and white sugar until light and fluffy.  Add the eggs and vanilla.  Meanwhile in a separate bowl, combine the baking powder, baking soda, salt, flour, and cocoa powder.   Add to the butter/sugar mixture and mix until combined.  MIx in the chocolate chips. 

Refrigerate dough for 30-60 minutes, then drop by tablespoonful onto an ungreased cookie sheet.  ( I used my silicone non-stick baking mat)

Bake at 350 degrees until just set, but centers are still soft, about 8 minutes.  Allow to cool for about 5 minutes, then transfer to cooling rack and top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to solidify again. 

Makes 48 cookies.

Enjoy! 

If you like the chocolate-peppermint combo as much as we do, be sure to  check out some of our other goodies with those flavors as well ! --candy cane cheesecake, peppermint patty brownies, make-your-own peppermint patties, chocolate-peppermint cake roll, mint chocolate chip cheesecake, homemade Andes Mints, and brownie crackles.

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Easy Candy Cane Cheesecake

It's holiday baking time again, which means we here at Recipe Shoebox will be publishing delicious holiday recipes all month long.  Stay tuned for lots more festive goodie recipes coming your way!

  This creamy peppermint cheesecake literally was so easy that my 12-year-old daughter whipped it up without any help at all.  We loved it with the drizzle of melted chocolate and the Oreo cookie crust, but you could also use a standard graham cracker crust if you preferred.  And lest you think that easy means not as yummy, never fear, this creamy pepperminty cheesecake was praised by everyone we served it to.  It would be a perfect addition to a holiday party table or to impress friends at a holiday dinner. 

Recipe Source:  Organizing Junkie

 Click here for printable recipe.

Posted by Lara.

The ingredients:
2 pkgs (8-oz each) cream cheese (softened)
1/2 cup sugar
2 eggs
1 tsp vanilla
1 pre-made Oreo pie crust (6-ounces)
1 cup Andes Mint Peppermint Crunch baking chips (or 25 Hershey Candy Cane Kisses)  -- either of these should be readily available in most stores during the holiday season

Directions:
Beat together softened cream cheese and sugar.  Add eggs and vanilla and continue to beat until pretty smooth (a few lumps are okay).

In a microwave safe bowl,  melt the peppermint baking chips (or Hershey Kisses) for about 1 minute.  Give a quick stir at the half way point.

Mix together batter and melted kisses ( I beat them together for only about 15 seconds, so there would be a few swirls still left in the batter.) Pour into the prepared crust .

Bake on 350 degrees for 35 minutes or until center is firm.


Let cool and freeze.  Serve with a drizzle of chocolate and a dollop of whipping cream!

Enjoy! 

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Candy Cane Rice Krispy Treats

Day 21 of our holiday treat series features these fun candy cane (shaped and flavored) Rice Krispy treats.  Kids are sure to adore them and since they're easy to make and allergy friendly (no nuts, no eggs), these are perfect for serving at a classroom holiday party! 

One of my kids has a peanut allergy, so every class party I volunteer to bring treats. Every child (young and old) loves Rice Krispy treats. Years ago I found a Rice Krispy treats cookbook in the clearance aisle of a bookstore. I can tell you that this book has revolutionized the way I make these treats. I had no idea they were so versatile. These are peppermint flavored treats shaped into candy canes. According to my boys the kids at school "went crazy over these!"

Click here for printable recipe. 

Posted by Jen.

Ingredients:1/4 c butter
1 bag (10-ounces) mini marshmallows (large ones work, but take longer to melt)
red food coloring
1/4 tsp peppermint extract
6 cups Rice Krispies (or generic brand)
non-stick spray

The Directions:
In a large non stick pan, melt the butter. When melted add the marshmallows and melt together, stirring frequently. You may need to spray your stirring spoon with non-stick spray to help it not get sticky.Once the marshmallows are completely melted this is the time to remove it from the heat and add colorings and flavorings. Today we're using a few drops of red food coloring and some peppermint extract. You can add anything from spices to extracts to even a couple Tbsp pudding mix. (Banana nut bread flavored rice krispy treats anyone?!) It's so fun to experiment. Anyway, mix it in thoroughly and then add cereal.Mix the cereal in melted marshmallows until evenly coated.In order to shape them you'll need to work quickly. Have your non-stick spray handy to spray your hands so the marshmallow mixture doesn't stick. Work with the mixture immediately when it's not too hot to handle. (about a couple minutes after mixing it all together).

For the candy canes, scoop (with a spoon) about a fist full size of mixture into your hand. Squeeze it into a rope. Make sure that it will keep its shape. You may need to squeeze firmly. (like playing with playdough)
When it is formed into a rope, bend the top part to resemble a cane. Repeat quickly so that the mixture in the pan doesn't cool too much thus making it harder to shape. You'll have to respray your hands every few canes so that it doesn't get too sticky. I made about 40-50 little 2 inch sized ones (I was baking for two school classes). You can make them as big as you want. Yes, you can press them into a jello roll pan and then use a candy cane cookie cutter to cut them out as well. But then you have left over scraps to piece together. (or eat). I needed every last bit of mixture so I would have enough, so used my hands. These will keep for a couple of days in an air tight container.Last year I colored the marshmallows green and then formed them into wreaths. When cooled, I stuck red hot candies on the wreaths (with corn syrup, or small amount of frosting) and the kids at the school loved them. The possibilities are endless. Just use your imagination.

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