Candy Cane Crunch Mint Chocolate Chip Cookies

So why, you may ask, am I posting a minty candy caney recipe in February?  Because I, without fail, have some sort of Christmas candy leftovers (usually in the form of candy canes) that I can no longer stand to have staring me down from the cabinet every time I open it.  This year, I had leftover mint chocolate chips and mint chocolate candy canes.  What a perfect way to use both (I'm lucky the flavors matched...)!  These cookies are deliciously minty with the perfect touch of chocolate and crunch from the candy canes.  

Candy Cane Crunch Mint Chocolate Chip Cookies

2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract

2 cups all purpose flour
1 cup bread flour1 teaspoon baking soda
1 teaspoon salt
2 cups mint chocolate chips
1/2 cup (about 6 full size candy canes) crushed chocolate mint candy canes
Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.

Cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs and vanilla until combined, scraping down the sides of the bowl if necessary. Add the flour, bread flour, baking soda, and salt, and beat until just combined.  Add the chocolate chips and crushed candy canes and beat on low until evenly distributed.

Using a 2 Tablespoon cookie scoop, scoop the dough into balls and place on the prepared baking sheet, about 2 inches apart.  Bake in the preheated oven for 10 to 12 minutes, or until golden brown on the edges and just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Chocolate and Vanilla Peppermint Layer Cake

I created this cake for my husband's work Christmas party.  I haven't made a layer cake in quite a very long time, so I thoroughly enjoyed making this one.  This cake has a handful of different components, so it was kind of difficult to come up with the amazing name (right...).  The two cake layers are a super moist and delicious chocolate cake that have been sliced in half (more room for filling, you know).  A light and fluffy peppermint marshmallow filling isn't overpowering and balances the peppermint chocolate ganache filling perfectly.  All is topped off with a plain old ordinary vanilla peppermint frosting with soft peppermint sticks for garnish.  Delicious, and surprisingly not too heavy and rich.

Chocolate and Vanilla Peppermint Layer Cake

Cake:

1 1/2 cups all purpose flour

2/3 cup cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 1/2 ounces unsweetened or bittersweet chocolate, chopped

2/3 cup milk

2/3 cup hot water or coffee

2 eggs

2/3 cup mayonnaise

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

Peppermint Chocolate Ganache Filling:

3/4 cup heavy cream

2 Tablespoons butter

2 ounces semi sweet chocolate chips

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

3/4 cup granulated sugar

2 ounces cocoa powder

2 Tablespoons corn syrup

Pinch of kosher salt

Peppermint Marshmallow Filling:

1/2 cup shortening

1 (7 ounce) container marshmallow cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2 teaspoons hot water

pinch of salt

Vanilla Peppermint Frosting:

1/2 cup shortening

1/2 cup butter, room temperature

1 teaspoon vanilla

1 teaspoon peppermint extract

4 cups powdered sugar

2 Tablespoons milk

Soft peppermint sticks, for garnish

For the chocolate ganache filling, combine the cream, butter, and chocolate in a microwaveable bowl.  Microwave for 1 to 2 minutes, or just until the cream starts to steam and bubble.  Stir until the chocolate is completely melted and smooth.  Whisk in the vanilla extract, peppermint extract, sugar, cocoa powder, corn syrup, and salt.  Stir until smooth and well combined.  Return to the microwave for 1 minute, then remove and stir well until the sugar has dissolved.  Cover chocolate mixture with plastic wrap and refrigerate overnight, or freeze for 2 to 4 hours until chilled and firm. 

For the cake, preheat the oven to 350F.  Grease and flour 2 9-inch pans.  Stir together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.  In a microwaveable bowl, combine the chopped chocolate and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming and starting to bubble.  Remove from the microwave and stir until chocolate is melted and smooth.  Stir in the hot water (or coffee) and set aside.

In a large bowl, cream together the eggs, mayonnaise, vanilla extract, and granulated sugar.  Beat in the flour mixture and the chocolate milk mixture alternately in 2 additions (each), beating until completely combined.  Pour the batter into the prepared pans, and smooth the tops.  Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the oven and let cool in the pans for 15 minutes, then transfer cakes to a cooling rack to cool completely.  Once completely cooled, cut each layer in half horizontally to make two layers (you will have 4 layers total).

For the peppermint marshmallow Filling, beat together the shortening, marshmallow cream, powdered sugar, vanilla extract, peppermint extract, hot water, and salt, until completely combined and fluffy.  Set aside.

For the vanilla peppermint frosting, cream together the shortening, butter, vanilla, and peppermint extract.  Beat in the powdered sugar, a little at a time until completely incorporated.  Beat in the milk.  Set aside.

When you are ready to assemble the cake, remove the chocolate ganache filling from the refrigerator (or freezer) and beat with a stand mixer or hand mixer until it is light and fluffy and smooth.  To assemble the cake, place one cake layer cut side down on a serving plate.  Spread half of the peppermint marshmallow filling over the top.  Place another cake layer, cut side down, on top.  Spread the chocolate ganache filling over the second layer (you may not use all of it).  Place the third cake layer, cut side down, on top of the ganache.  Spread the rest of the peppermint marshmallow filling over the top.  Place the remaining cake layer, cut side down on top.  Frost the top and sides with the vanilla peppermint frosting and garnish with peppermint sticks.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Candy Cane Ice Cream Dessert

This recipe solves a problem posed by the Christmas treat overload dilemma.  I need to get rid of some extra candy canes that no one will ever eat, but no one wants to eat cookies, cake and cheesecake is out, and rich desserts are passé by now.  So the incredible problem solving machine that is my brain decided to grind up the candy canes and mix them with ice cream and cool whip.  We create a cool, minty, refreshing treat that is creamy with small bits of crunchy candy cane throughout.  Enter the first brilliant idea of the new year.


Candy Cane Ice Cream Dessert


1/2 gallon vanilla ice cream, softened
1 8 ounce tub Cool Whip
1 box of candy canes (about 12, or to your taste)


Roughly break up all of the candy canes, and grind them in the food processor until they are mostly powder with some small bits of candy cane left.  In a large bowl, mix the ice cream and cool whip until roughly combined.  Add the candy cane powder and bits, and stir the mixture until everything is totally incorporated.  Spoon into a large freezer container (an empty ice cream bucket works well), and freeze until firm.  Serve.


Enjoy!  -Cardamommy