Sunday, December 23, 2012

Peppermint Bark + Chocolate Ginger Cookie Recipe

Two of my all time favorite holiday recipes, I make them every year for my family and even give some as gifts! Enjoy xo


Peppermint Bark

Ingredients:
1 bag of white chocolate morsels
6 candy canes (crushed)

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler (or in microwave in 30 second increments).  Combine candy cane chunks with chocolate.  Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)



Chocolate Ginger Cookies

 Ingredients:
  • 7 ounces best-quality semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/2 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar

Directions: 

  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.


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