Posts by tag: chocolate

  • Peppermint Chocolate Thumbprint Cookies

Peppermint Chocolate Thumbprint Cookies

Posted on December 12, 2016
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I’ve spent the last couple of weeks feverishly making cookies. And then eating them with abandon. As a lover of all things sweet AND miniature in size, cookies are pretty much my jam. I’d choose a cookie any day over a slice of cake or a square of dark chocolate. And maybe even over a fancy cocktail, too. But don’t quote me on that last statement.

December is the perfect time to indulge my cookie-loving ways. Because it’s a month basically dedicated to baking, sharing and eating cookies. And that makes me pretty gosh darn happy.

Peppermint Chocolate Thumbprint Cookies | www.floatingkitchen.net

Thumbprint cookies are an all-time favorite of mine. There is just something really satisfying about their *almost* perfectly round shape, punctuated by a dollop of rich chocolate in the center. And they are truly one of the easiest cookies I know how to make. The ingredient list is short and simple. And it’s not necessary to refrigerate the dough before shaping and baking the cookies. So the time from start to finish is quick. Which means the time it takes to get to eating these buttery little babies is mighty quick, too!

I like to make my thumbprint cookies pretty small, so they can be consumed in just two bites. Or if you’re me, a single bite. Just being straight with you.

Peppermint Chocolate Thumbprint Cookies | www.floatingkitchen.net

To give these cookies a little bit of a Christmas flair, I added some peppermint extract to the dough, drizzled on some white chocolate and then topped them with crushed peppermint candies. Totally freaking festive. And your house will smell absolutely amazing as they bake. I really hope you give these Peppermint Chocolate Thumbprint Cookies a try this Holiday season! And be sure to let me know if you do!

Are you in need of more cookies? Well then it’s your lucky day! Because the lovely ladies from the Modern Proper are hosting a virtual cookie swap, with over 30 bloggers participating. Check this link for a list of all the recipes. And tonight we’ll all be sharing our cookies on social media with the hashtag #calmandbrightcookienight. So be on the lookout for that as well!

Cheers,

Liz

Recipe adapted from Martha Stewart’s Cookies

Peppermint Chocolate Thumbprint Cookies

Yield: Makes about 3 dozen cookies

Peppermint Chocolate Thumbprint Cookies

Ingredients

  • For the Cookies
  • 1 cup (16 tablespoons) unsalted butter, softened at room temperature
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1/4 tsp. salt
  • 2 1/2 cups all-purpose flour

  • For the Chocolate Filling
  • 3 ounces dark chocolate, chopped
  • 3 tablespoons unsalted butter, cubed
  • 1 tsp. corn syrup

  • For Topping
  • 2 ounces white chocolate, chopped
  • Crushed peppermint candies

Instructions

  1. Pre-heat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. In your stand mixer with the paddle attachment, beat together the butter, powered sugar, extracts and salt until smooth and creamy. Scrape down the sides of the bowl. With your mixer on low speed, slowly add in the flour and beat until combined. If your dough is crumbly at this point, add a tablespoon of cold water to help it come together.
  3. Roll the dough into balls, using about 2 tsp. of dough for each ball. Place the dough balls 1-inch apart on your prepared baking sheets. Transfer to your pre-heated oven and bake for 10 minutes. Remove the baking sheets from your oven. Press your thumb into the center of the partially baked cookies to make an indentation. You can dip your thumb in a small bowl of ice water, drying it in between, to keep your thumb cool. Transfer the baking sheets back to your oven and continue baking the cookies for an additional 7-9 minutes, or until very lightly browned. Remove the baking sheets from your oven and then using your thumb, press down lightly on the indentations to further define them. Allow the cookies to cool on their baking sheets for 5 minutes. Then transfer them to a wire rack to continue cooling.
  4. Combine the dark chocolate, butter and corn syrup in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove the saucepan from the heat and allow the chocolate to cool for about 10 minutes. It should thicken slightly during this time. Then spoon some of the chocolate into the indentations of the thumbprint cookies.
  5. Melt the white chocolate, either in your microwave or in a double boiler. Then drizzle it over the thumbprint cookies. Sprinkle some of the crushed peppermint candies over top.
  6. Allow the chocolate to fully cool and set before transferring the cookies to an airtight container for storage. Cookies can be stored for up to 5 days.
http://www.floatingkitchen.net/peppermint-chocolate-thumbprint-cookies/
  • Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Posted on December 5, 2016
Category:

Summer fruit seems to get all the attention. Each year, people go a little bit crazy in the head over farm stand peaches, juicy watermelons and just-picked blueberries.

And let’s not even get started on fresh cherries. Those things could cause rioting in the streets.

Admittedly, I’m guilty of this behavior as well. I’ve certainly noticed that I tend to have a preference for Summer fruits over those that are available during other times of the year. And in the cooler months, my focus shifts more towards root vegetables and hearty greens. Some weeks, I think I could almost forgo fruits entirely.

But I’ve come to appreciate that there are so many delicious “fruity” offerings in the Winter. And this year, I’m determined to take advantage of them all. Luckily for me (and for you!), my Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola are a great way to do just that. Loaded with persimmons, pomegranates and grapefruit segments, these bowls will have you falling in love with Winter fruits all over again.

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola | www.floatingkitchen.net

Granola is a food that I like. And I eat it often. But it’s not something that I typically go crazy over. Until now, that is. I absolutely COULD NOT STOP eating this gingerbread granola. It’s spiced just right. And the chunks of candied ginger and dark chocolate are to die for. I guarantee you’re going to find yourself making it over and over again (even when it’s not “gingerbread season” anymore). Oh and did I mention that it takes less than 10 minutes to prepare?!?! Seriously. Stovetop granola FOR THE WIN. Why have I been wasting so much time baking granola in the oven all these years. Not sure I’ll ever go back to making it that way again.

I’m sharing these Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut, look no further than Becky’s December Produce Guide, which has a ton of inspiring recipes that take advantage of this months fruits and vegetables. Oh and a bunch of my blogging friends have created new recipes as well, which you can find linked below. Go check ‘em all out!

Cheers,

Liz

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Yield: Makes 3 cups of granola

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Ingredients

  • For the Granola
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4. tsp. salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1/2 cup roughly chopped candied ginger
  • 1/2 cup roughly chopped dark chocolate

  • For the Yogurt Bowls
  • Non-fat Greek yogurt
  • Peeled and segmented pink grapefruit
  • Sliced Fuyu (non-astringent) persimmon
  • Pomegranate arils

Instructions

  1. In a dry non-stick skillet over medium heat, combine the oats, hazelnuts, spices and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 2-3 minutes. Add the butter, maple syrup and molasses and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool. Once fully cooled, stir in the candied ginger and dark chocolate. The granola can be used immediately, or stored in an airtight container for up to 1 week.
  2. To assemble the breakfast bowls, add the yogurt and fruit to your bowls. Top with some of the granola. Enjoy immediately.
http://www.floatingkitchen.net/winter-fruit-and-yogurt-breakfast-bowls-with-gingerbread-granola/

December Eat Seasonal Recipes

December Eat Seasonal Recipes

Roasted Persimmon Ice Cream by Cafe Johnsonia

Pomegranate Vinaigrette by Joy Food Sunshine

Potato Leek Soup with Italian Sausage by Completely Delicious

Winter Greens with Pomegranate Seeds and Olives by Letty’s Kitchen

Asian Kale Power Salad by She Likes Food

Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt by Simple Bites

Pesto Pasta with Crispy Brussels Sprouts and Bacon by Vintage Mixer

Mini Cranberry Orange Cheesecakes with Gingersnap Crust by Flavor the Moments

Beet and Root Vegetable Tian with Apple Cider Reduction by Food for my Family

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