| Procedures:
1. Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
2. Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the center of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight. If chilling overnight, place the dough on the kitchen counter for 10 minutes before rolling as it will be too hard to roll.
3. Cut out the cookies: Once the dough i schilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a round 3-inch fluted cookie cutter to cut out the cookies (or use any cookie cutter that you like).
4. Second chill: Place the cookies an inch apart on a half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheated to 350 degrees.
5. Bake: Bake the cookies for 10 minutes, or until edges are set. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
6. Melt the white chocolate: Transfer the chocolate into a small bowl and melt by placing the bowl on a steamer basket, over a small plot of boiling water, or melt in the microwave in 30 second increments stirring between each increment until melted and smooth.
7. Coat in crushed peppermint candy canes: Dip half of each cookie into the white chocolate and transfer to a parchment lined baking sheet. Sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set, for about 10 minutes. |
| Tips for Storing Peppermint Gingerbread Cookies:
How To Store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How To Freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
Chocolate Peppermint Silk Pie
Abernathy, Pierce. “Chocolate Peppermint Silk Pie Recipe by Tasty.” Tasty.co, Tasty, 30 Nov. 2017, https://tasty.co/recipe/chocolate-peppermint-silk-pie.
| Ingredients:
1. 3 eggs
2. ½ cup sugar
3. 1 ½ cups water
4. 1 pie crust, prepared
5. 1 teaspoon peppermint extract
6. 8 oz chocolate, melted
7. ½ cup butter, cubed
8. ½ cup whipped cream, plus more for garnish
9. Shaved chocolate, to serve
10. ⅔ cup crushed peppermint candies, for garnish |
| Procedures:
1. Preheat the oven to 425˚F (220˚C).
2. In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
3. Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
4. Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over the crust and place 4 spoons or dried beans in the center, weighing down the crust.
5. Bake for 15 minutes, until golden brown. Let cool.
6. Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
7. Gradually beat in the butter until well combined.
8. Gradually fold in the whipped cream until just incorporated.
9. Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
10. Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
11. Enjoy! |
Pull Apart Cheese Bread
“Pull Apart Cheese Bread.” The Modern Proper, https://themodernproper.com/pull-apart-cheese-bread.
| Ingredients:
1. 1 Loaf crusty rustic bread
2. 1 Stick tillamook salted butter
3. 1 bunch green onions, minced
4. 2 tbsp parsley, minced
5. 2 cups tillamook farmstyle thick cut triple cheddar shredded cheese
6. 1 cup tillamook farmstyle thick cut mozzarella shredded cheese
7. 1 tbsp onion powder
8. 1 tbsp garlic powder |
| Procedures:
1. Preheat the oven to 375°F.
2. Cut the bread loaf in a 1-inch grid pattern without slicing all the way through and place it on a lightly oiled baking sheet.
3. Melt butter in a small saucepan along with the onion and garlic powder. Using a pastry brush, brush the butter into all of the cracks taking care to brush the sides of the bread. Sprinkle the white and light green parts of the green onion along with the cheese into the cracks.
4. Bake the loaf covered with foil for 30 mins. Uncover and bake for 15 more minutes or until the cheese is melted and bubbly. Top with remaining green onions and fresh parsley. Serve immediately.
Spiced Hot Chocolate Cookies
Tasty. “Spiced Hot Chocolate Cookies Recipe by Tasty.” Tasty.co, Tasty, 26 Apr. 2017, https://tasty.co/recipe/spiced-hot-chocolate-cookies.
| Ingredients:
1. 1 cup brown sugar
2. ½ cup white sugar
3. 2 eggs
4. 1 stick butter
5. 4 oz unsweetened chocolate
6. 1 cup flour
7. ½ cup cocoa powder
8. 1 ¼ teaspoons baking soda
9. 1 tablespoon cinnamon
10. ½ teaspoon salt
11. 1 teaspoon chili powder
12. ¼ teaspoon cayenne pepper, optional
13. ½ cup chocolate chips
14. 12 large marshmallows |
| Procedures:
1. Beat brown sugar, white sugar, and eggs.
2. Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
3. Add all of the dry ingredients, and mix thoroughly (you don’t want any cayenne pepper clumps!).
4. Stir in the chocolate chips.
5. Space out 12 cookies on a baking sheet.
6. Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
7. Top each one with a large marshmallow.
8. Broil for 30 seconds, until the marshmallows have just started to brown.
9. Enjoy!
Apple Cider Cupcakes
Traeger, Alix, and Alexander Roberts. “Apple Cider Cupcakes Recipe by Tasty.” Tasty.co, Tasty, 30 Oct. 2018, https://tasty.co/recipe/apple-cider-cupcakes.
| Ingredients:
Cupcakes-
1. ⅔ cup brown sugar, packed
2. ⅓ cup granulated sugar
3. ½ teaspoon kosher salt
4. ½ cup olive oil
5. 1 teaspoon vanilla extract
6. 2 large eggs
7. 1 teaspoon baking soda
8. 1 ½ teaspoons ground cinnamon
9. 1 ½ cups of all purpose flour
10. ¾ cup apple cider, see recipe or use store-bought
Frosting-
1. ½ cup unsalted butter, 1 stick, room temperature
2. 8 oz cream cheese, room temperature
3. 2 cups powdered sugar, sifted
4. ½ teaspoon cinnamon, plus more for topping
5. 2 tablespoons apple cider, see recipe or use store-bought
6. 2 teaspoons vanilla |
| Procedures:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
3. Whisk in the eggs, 1 at a time, until fully incorporated.
4. Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
5. Add the remaining flour and the rest of the cider and whisk until completely combined.
6. Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
7. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
8. Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
9. Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
10. Add the cinnamon, apple cider, and vanilla and mix to combine.
11. Transfer the frosting to a piping bag or zip-top bag.
12. Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
13. Enjoy!
S’mores Bark
Aubin, Katie. “S’mores Bark Recipe by Tasty.” Tasty.co, Tasty, 13 Dec. 2017, https://tasty.co/recipe/smores-bark.
| Ingredients:
1. 30 graham crackers
2. 16 tablespoons butter, melted
3. 3 cups mini marshmallows
4. 3 cups chocolate chips, melted |
| Procedures:
1. Preheat the oven to 350°F (180°C).
2. Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
3. Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
4. Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
5. Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
6. Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
7. Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
8. Freeze for at least 1 hour.
9. Remove the bark from the freezer and break it into pieces.
10. Enjoy!
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