Day 2. These cookies are still ugly, still delicious. I had one for dessert tonight crumbled over a scoop of Hagen-Dazs mint chip ice cream. Oh man. The only reason I didn’t have seconds is because it was the last of the ice cream.
Another recipe for cookies. These might be the world’s ugliest cookies. Consider yourself warned. But if you love chocolate and peppermint, these cookies will be right up your alley. They’re adapted from a recipe by Alice Medrich (is EVERYONE obsessed with her lately, or what? It seems every food blogger around is slowly baking through her recent cookbook). I might fiddle with the recipe a bit if I make them again- perhaps Andes mints would be less messy than the peppermint candies? No matter, they’re very chocolate-y, and festive. I’m even going to bring them to a brunch tomorrow. Hopefully everyone will try them regardless of appearances!
Chocolate Peppermint Drop Cookies
Source: slashfood.com, adapted from a recipe by Alice Medrich
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, melted
1/2 cup cocoa powder (unsweetened)
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup plain yogurt (whole, lowfat or fat free)
1 tsp vanilla extract
1/2 cup crushed peppermint candies
Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
In a large, microwave-safe bowl, melt the butter in the microwave at a low heat. Stir in the cocoa powder and both sugars, then stir in yogurt and vanilla extract. Working in two or three additions, stir in the flour and mix until just combined. Add in the crushed peppermint.
Drop 1-inch balls of batter onto a parchment-lined baking sheet. Press down slightly to flatten.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Makes about 2 dozen.
I’m in the mood to bake. That urge strikes me rarely these days, but it’s no surprise that its come at Christmastime. Last weekend, I made a batch of these pecan pie bars. They were a hit at the party I brought them to. I even ate some the next morning for breakfast. Along with a mimosa. Mmmm….only this time of year can I get away with that sort of thing, but it was just what the doctor ordered. In any event, the pecan pie bars….yum. Like pecan pie but with more of a shortbread base than crust. When you grease the pan, make sure you do a really good job getting the corners. I had a heck of a time getting them out of the pan. Many bars were sacrificed and I was forced to eat the crumbs. On second thought, maybe you don’t want to do such a good job greasing after all. I also think I undercooked mine just a tad. Make sure they’re really set when you remove from the oven or they’ll be really gooey and messy. Which isn’t the worst thing, really.
Pecan Pie Bars
Source: www.labellecuisine.com
Crust:
2 cups sifted flour
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter, melted
Filling:
3 eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 tbsp. butter, melted
1 tsp. vanilla extract
2 cups chopped pecans
Directions:
Heat oven to 350 F. Grease a 13×9 inch baking pan. In a large bowl, combine all crust ingredients. Beat with an electric mixer on medium speed until the mixture resembles corn meal. Press the crust mixture firmly and evenly into the prepared baking pan. Bake 20 minutes or until very light golden brown.
In a medium bowl, combine all filling ingredients and mix well. Pour the filling over the baked crust. Bake 25 to 28 minutes, or until the filling is set. Cool completely. Cut into 32 serving bars. Refrigerate. (Allow to come to almost room temperature before serving, then refrigerate leftovers).