Peppermint Snow, Please
Facebook friends from Washington, DC to New York City posted more snow warnings than The Weather Channel all last night. Today, my pals in eastern Massachusetts report near white out conditions.
Here in western Massachusetts, it fizzled to a dusting at best. So I made up a batch of brownie cookie bites topped with peppermint snow and we had our own blizzard right in our kitchen. The best part? Peppermint snow is a pleasure to shovel ... into our mouths. But this IS New England -- who knows what tomorrow will bring!
MINT COCOA BLIZZARDS
1/2 cup butter or margarine
3/4 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
1/2 cup chocolate chunks
1/8 cup of peppermint snow (crush 4 or 5 mini candy canes into a coarse powder)
Sift dry ingredients in a medium bowl and set aside. In a large mixing bowl cream the butter and brown sugar until fluffy. Add egg and vanilla, beat in on medium. Add dry pre-sifted ingredients to butter/sugar mixture alternately with milk until blended well. Fold in chocolate chunks. Drop by rounded tablespoons on ungreased cookie sheet. Sprinkle with peppermint snow and bake 8-12 minutes at 375°F; do not over bake. Makes two dozen 2 inch cookies.
Here in western Massachusetts, it fizzled to a dusting at best. So I made up a batch of brownie cookie bites topped with peppermint snow and we had our own blizzard right in our kitchen. The best part? Peppermint snow is a pleasure to shovel ... into our mouths. But this IS New England -- who knows what tomorrow will bring!
MINT COCOA BLIZZARDS
1/2 cup butter or margarine
3/4 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
1/2 cup chocolate chunks
1/8 cup of peppermint snow (crush 4 or 5 mini candy canes into a coarse powder)
Sift dry ingredients in a medium bowl and set aside. In a large mixing bowl cream the butter and brown sugar until fluffy. Add egg and vanilla, beat in on medium. Add dry pre-sifted ingredients to butter/sugar mixture alternately with milk until blended well. Fold in chocolate chunks. Drop by rounded tablespoons on ungreased cookie sheet. Sprinkle with peppermint snow and bake 8-12 minutes at 375°F; do not over bake. Makes two dozen 2 inch cookies.
Yum! Can't wait to try them--chocolate and peppermint are my favorite combination, especially at Christmas!
ReplyDeleteSnow fraud! We were defrauded out of snow!
ReplyDeleteSnow fraud fer shure but there's a bright side to that ... instead of shoveling, we cleaned house and baked. Maybe we'll get a little snow Friday afternoon to make up for it. I'm dreaming of a White Christmas!
ReplyDeleteTom Valente, of "You Don't Have to Be Diabetic to Love This Cookbook," sent me a note thanking me for writing him about how much i liked his cookbook! unexpected, but exciting!
ReplyDeleteThe cookie gifts to Edan and Zak were such a sweet gesture. I typically don't gravitate to minty things, but I found myself bargaining with the kids for another bite of the chocolate peppermint stick cookies. Mouth-wateringly delicious! I feel secure having the recipe now. Thank you and happy new year!
ReplyDelete