Chocolate Chip Mint Cookies

Chocolate Chip Mint Cookies

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Makes about 56 Cookies (tablespoon cookie dough each)

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*1 cup Butter, room temperature

*1 1/2 cups Granulated Sugar

*2 Eggs Room temperature

*1   1/2 teaspoons teaspoon Peppermint Extract

*1/2 teaspoon Sea Salt

*3 cups All- Purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*2 teaspoons Cream of Tartar

*5-6 drops Green Food Coloring

*1   1/2 cups Semi-Sweet Chocolate Chips

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Cream together in a stand mixer, on low speed with the paddle attachment the sugar and butter. Then add peppermint, green food coloring and sea salt. Mix just until food color is mixed through out creamed mixture.

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Sift together in a bowl the dry ingredients: Flour, baking powder,baking soda and cream of tatar.

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Then add the dry ingredients 1/2 a cup at a time. Mix just until combined. Stir in by hand the chocolate chips.

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Using a tablespoon cookie scoop. Scoop cookie dough onto a Silpat covered 1/2 baking sheet.

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Bake cookies at 350*F. for 8- 10 minutes.

Recipe adapted from Friday Cake Night

Enjoy!

Lindy

 

Peanut Cakes

Peanut Cakes

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Makes 20 Peanut Cakes

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Sponge Cake
:

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*1 Heaping cup All-purpose Flour, sifted

*1 Heaping Teaspoon Baking Powder

*1/4 teaspoon Sea Salt

*4 Egg Whites, whipped to stiff peaks

*4 Egg Yolks, beaten

*1/2 cup cold Water

*1/4 teaspoon Almond Extract

*1 teaspoon Vanilla Extract

*1 (16 ounce) container Unsalted Peanuts, chopped small, topping

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Instructions:

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1. Sift the Flour baking powder and salt 5 times. Set aside.
2. Using hand mixer, whip egg whites until frothy and makes stiff frothy peaks.
3. Using hand mixer beat the egg yolks. Then slowly and the water and flour mixture, alternating beat until combined.
4. Now, fold in the egg whites into the egg yolk flour mixture.
5. Pour mixture into a 2 parchment lined quarter baking sheets or (I used standard cake pan and after baking cut them into 20 squares and then turned each square on its side and cut again making 40 squares, I cut them with sharp scissors.)
6. Bake in an 325*F. (Pre-heated oven) for 30 minutes.
7. Remove from the oven and lift out holding onto the parchment paper and allow to cool on cooling rack/racks.
8. Cut cooled cake into 20 squares or number of squares desired. Frost each square. (Recipe below)
9. Frost all sides of the cake except the bottom of each square.
10. Now place the chopped peanuts medium bowl and dip/drop the top each frosted square into the chopped peanuts and then sprinkle or push the chopped peanuts onto the sides of the peanut square.
11. Pick up the peanut square and place in an airtight container. Repeat until all squares have been dipped and refrigerate until ready to eat and enjoy.

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Butter Cream Frosting

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*3 tablespoons pasteurized Egg White Mixture or 1 pasteurized Egg, whipped or use milk for thinning frosting

*1/2 cup Butter, room temperature

*2 tablespoons Heavy Whipping Cream

*1 pound Powdered Sugar, more if needed

*1/4 teaspoon Almond Extract

*1/2 teaspoon Vanilla Extract

*Pinch of Sea Salt

1. Using a stand mixer whip together on medium speed: Eggs/milk, butter, whipping cream. Then add the almond and vanilla extract. Add salt.
2. Slowly add the powdered sugar on low-speed until combined.
3. Frost sponge cake squares as explained above.

Enjoy!

Lindy