Peppermint Patties

I have been meaning to post this recipe since I made them for the holidays. The recipe is from a book called "Big Fat Cookies" by Eleanor Klivens. It was given to me by Mom Finkel when I moved into my first apartment in Hermosa. I have made several cookies from this book (all fantastic), but never made any of the sandwich cookies--mostly because they take longer than regular cookies. These are definitely worth the time. The cookie is a little crumbly, but it works well with the not-too-sweet filling. The peppermint flavor is just right. They reminded me of Girl Scout thin mints, but waaaaaaay better. I made the cookies a little smaller than described in the recipe. I wrapped them in cellophane and put in snowmen bags for Craig's co-workers, who I think have become my biggest fans!

Craig's hand, not mine!

Peppermint Patty Sandwich Cookies Recipe

Ingredients:
for the cookies:
2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
pinch of salt
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
for the filling:
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract
for the glaze:
1 cup chocolate chips
1 tablespoon vegetable oil

Directions:
Whisk together the flour, cocoa, baking soda, and salt in a medium bowl. 

In your mixer bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla extract, mixing until smooth and blended.  Slowly mix in the flour mixture until the dough is just mixed and smooth.  Cover the bowl and place in the fridge to chill for about 20 minutes.

Preheat the oven to 325ºF and line 3 baking sheets with parchment paper.  Scoop out equal scoops of dough onto your cookie sheets, pressing them down with your palm to about 1/4 inch thick.

Bake for 15-17 minutes, until the cookies are firm and no longer shiny.  Let cool on the cookie sheet for 5 minutes and then remove to a cooling rack to cool completely.

When the cookies are cool, make the filling.  In a large mixing bowl, beat the butter, sugar, vanilla and peppermint until smooth and thick.  Turn half of the cookies bottom side up and scoop a full teaspoon of filling into the center of each.  Carefully place another cookie, bottom side down, on top of the filling and press down gently to spread the filling into an even layer. 

Place the filled cookies back onto a baking sheet and place in the fridge while you prepare the glaze.  In a small bowl, stir together the chocolate chips and oil and microwave for 30 seconds.  Stir well to melt the chocolate chips, and - if you need to - microwave again for another 15 seconds, stirring until smooth. 

Take the cookies out of the fridge and spoon a dollop of chocolate on top of each sandwich, smoothing out with the back of the spoon.  Return the tray to the fridge to chill for about 2 hours.  Store the cookies in the fridge in a tupperware container, separated by wax paper, for several days, or freeze for later.

Freezer Meals - Slow Cooker Chili & Veggie Lasagna

Since Craig and I have done a pretty good job cleaning out the freezer this week, it was time to fill it again! I made my favorite chili recipe. It has ground chicken, mild Italian sausage, beer, and some hot sauce and cayenne pepper for a little heat. Love this recipe! After it cooks in the slow cooker I let it come to room temperature and freeze it in gallon Ziplock bags placed flat on a cookie sheet. Once it freezes, you can remove the cookie sheet and just stack the bags to save room in the freezer. Craig had a bowl before I put it in the freezer. I serve it topped with mac and cheese. I learned that from my mom and my stepdad, Ken. Ken's motto for mixing foods together: "It all goes to the same place!"

I made a new veggie lasagna recipe as well. I doubled it--which I usually do when I make a lasagna. I replaced the zucchini with cauliflower, and seasoned the veggies with salt to taste (probably a little more than listed in the recipe). I also tossed in a few cayenne pepper flakes since they were still out on the counter from the chili. The vegetable mixture tasted great so I have high hopes for this one :-)

Chewy Molasses Cookies and more!

I came home from work today and decided I was in the mood for some Ginger cookies! I searched online for a recipe that uses oil instead of butter--since I was running low. I found this one at cooks.com. They turned out beautiful with golden-brown, sugary cracks on top and chewy on the inside.

While I had the oven on and the kitchen aide mixer out on the counter I figured it was a good time to bake the brownies from one of the interns at Craig's work--he had given out ziplock bags of homemade brownie mix for the holidays with a recipe attached. All I had to add was 1 and a half sticks of melted butter, four eggs, and 2 tsp. of vanilla. I lined a 9x13 pan with parchment paper and let a few inches hang over the sides (a tip I picked up from a cooking magazine). This makes it really easy to lift the brownies out of the pan and cut into equal sized squares. Cleaning the pan is a breeze too, which is important--especially when you are the dishwasher :-)

When I was finished, I threw in an alfredo chicken lasagna I had in the freezer. I made it a couple months ago from one of Emeril's recipes, Chicken, Mushroom, and Alfredo Lasagna. I mean, we couldn't eat just cookies and brownies for dinner...right?! The lasagna was really rich and had a depth of flavors. This dish could definitely be made for special company or a holiday. It is almost too decadent for a weeknight meal. I saved the leftover creole seasoning in a small ziplock bag and have used it on chicken to "kick it up a notch!"