The Gift of Peppermint Patties

Nothing says the holidays like peppermint! Having already consumed my fair share of candy canes, I needed creative ways to use the remaining few. Some are hanging from my Christmas tree and the rest served as a perfect garnish on these homemade peppermint patties. Sure, you could go out and buy the pre-packed ones, but these are really easy to make and taste better! Plus, this recipe will make enough for you to box 'em up and give as gifts to your mailman, doorman, co-workers, milkman, local bartender, or that one nice toll booth worker on I-95. 

Homemade Peppermint Patties

makes about 72 patties

INGREDIENTS

5 cups powdered sugar
1 14 oz. can sweetened condensed milk

1 1/2 tablespoons peppermint extract

1 lb. semisweet chocolate (chips or chopped)

3 tablespoons shortening

3 candy canes, crushed 

DIRECTIONS

1. Line 2 baking sheets with parchment or wax paper. Place powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed and slowly pour in the condensed milk until incorporated. Add the peppermint extract and mix until the paste is stiff but still pliable. 


2. Scoop out a nickel sized amount of paste and use the palms of your hands to roll into 1/2 inch balls. Place each ball on the lined baking sheet and immediately press ball down into a flattened disk (about 1 1/2 inches wide). Transfer peppermint disks to the freezer for 30 minutes.

3. While the disks are chilling, melt the chocolate. Place 3/4 of the chocolate in a microwavable bowl and melt in 30 second increments, making sure to stir after each time. When the chocolate is melted, add in the remaining chocolate and stir until smooth. Add the shortening  and mix until chocolate is thin and smooth. 

4. Remove patties from the freezer. Place a disk on a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the pattie before setting each one back on the baking sheet. Sprinkle the crushed candy canes on the patties while the chocolate is still wet. Leave the peppermint patties in a cool, dry place to completely set up. To package them, wrap in a parchment paper lined box and keep away from heat. Store any extras in an airtight container for about two weeks. 

note: Keep the patties chilled as you dip them in the chocolate. If they begin to soften, just pop them back in the freezer for a minute. 

Orange Dark Chocolate Chip Scones

'Tis the season for...well, scones! We are officially in the throws of the Holidays, so I'm kicking off the scone season with a delicious orange and chocolate chip recipe. These scones are so tasty, it's almost a crime that we get away with calling them "breakfast." Whip up a batch for your family or co-workers and I bet you receive an extra special secret santa gift this year.

Orange Dark Chocolate Chip Scones
makes 12 scones

INGREDIENTS
4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1 egg
3/4 cup heavy cream
zest of 1 orange
1 cup chopped dark chocolate
2 tablespoons raw sugar

DIRECTIONS
1. Preheat the oven to 375 degrees and line a large baking sheet with parchment paper or a non-stick liner. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk until dry ingredients are incorporated and set aside. 

2. In a small bowl, combine the egg, orange zest and all but about 3 tablespoons of the heavy cream. Set aside. 

3. Add the cubed butter to the dry ingredients and use your hands to combine the mixture until the butter forms into small pea-sized clumps. Making sure not to overwork the dough, slowly pour the cream mixture into the butter and flour mixture and continue to mix until the dough comes together. Toss in the chocolate.

4. Lightly flour a work surface and divide the dough into two separate balls. Flatten the dough balls into disks (about 2 inches high). Cut each disk into 6 wedges and place the wedges on the baking sheet. Do not crowd the scones as they will spread slightly when baking. Brush each wedge with the remaining heavy cream and sprinkle with the raw sugar. Bake for 25-30 minutes or until the tops and edges are golden brown. Serve warm or at room temperature. 

Get The Recipe Card Here

The Official Most Wonderful Tastiest Post About Cookie Dough (for now, at least)

It's official... I've found the secret to happiness. Maybe we knew it was cookie dough all along, but now I can eat all the cookie dough balls I want without having people give me that "aren't you worried about all those raw eggs?" glare. Maybe it's just me, but the cookie dough balls in candy and ice cream just don't cut it. I need the real deal, and with a simple swap of milk for the eggs, these chocolate chip cookie dough bon-bons are sure to be a crowd pleaser! I've already eaten about a dozen of 'em, and I know my brother Devin and best bud Marney will probably be drooling once they read this post (Don't worry, I saved you some, but they're going fast!) 

And...as promised in my previous post, recipe card included!

Chocolate Chip Cookie Dough Bon-Bons

MAKES ABOUT 50 BON-BONS

INGREDIENTS:

2 1/2 cups all purpose flour

1 teaspoon salt

1/4 teaspoon baking soda

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar
1 vanilla bean, seeds scraped out (or 1.5 teaspoon vanilla extract)

1/3 cup milk 

1 1/2 cup semi-sweet chocolate chips

FOR COATING CHOCOLATE:

1 12 oz. bag semi-sweet chocolate chips

1 12 oz. dark chocolate chips, preferably 60%

Sprinkles, for garnish (optional)

DIRECTIONS:

1. Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

2. Using a melon baller (or your clean hands) form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for at least 30 minutes or overnight.

3. Place about 75% of the coating chocolate in a microwave-safe bowl and microwave on half-power, being very careful to stir the mixture every 30 seconds until it is almost completely melted. Add the remaining 25% of the chocolate and stir continuously until melted. 

4. Using forks, dip frozen cookie dough balls into melted chocolate to cover. Let ball rest for a moment on the fork to drain any excess chocolate, then return to waxed paper-lined baking sheets. Garnish bon-bons with sprinkles while the chocolate is still melted. Place in the refrigerator until set. Store in an airtight container in the refrigerator for up to 1 week.

For authentic vanilla flavor, use a real vanilla bean in this recipe. You won't regret it!

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