Homemade Peppermint Patties

Although my family has our traditional Christmas cookie favorites, we always like to test out a new recipe every year.  This year we chose this recipe, found on the Blue Eyed Bakers blog. We thought it looked like a bit of a challenge to try and make your own peppermint patties! They turned out pretty well, the only issue we had was making sure to remove as much excess chocolate as possible when dipping and transferring to the cookie sheet to set.  It did get easier with some practice and as mentioned below… key to success is FROZEN patties.  We did shrink the size a bit to offer bite-size pieces and for a lower pp value!

Servings: Recipe will make 44 small, bite-sized patties

Size:  1 peppermint patty

Points Plus: 2pp

Level of Difficulty: Medium

Prep Time: 45 minutes (including time while in the freezer)

Bake Time:  n/a

Rating: 4 stars – Very Good

Ingredient List:

2 ½ cups powdered sugar, divided

1 ½ Tbsp. light corn syrup

2 Tbsp. water

1 tsp. peppermint extract

1 Tbsp. vegetable shortening

8 oz. 70% cacao bittersweet chocolate, chopped

¼ cup peppermint candies, crushed

Directions:

In a medium bowl, beat together 2 ¼ cups of powdered sugar with corn syrup, water, peppermint extract and shortening until just combined. Use the remaining ¼ cup of powdered sugar to sprinkle the counter to prepare for kneading.  Work the dough into a ball and gently knead until the dough is smooth.  Shape the mixture into 2 logs, about 1 inch wide by 8 inches long.  Wrap each log tightly in parchment paper and freeze for 20 minutes; it should be very firm.  Remove the logs and cut each one into slices to form the peppermint patties.  You may need to reshape each one to resemble more of a round shape with your fingers.  Place the peppermint patties on a baking sheet lined with parchment paper and freeze again for another 15-20 minutes.  While you are waiting for the patties to freeze, melt the 70% cacao chocolate in a microwavable glass dish for 30 seconds at a time until fully melted.  Line another cookie sheet with parchment paper and remove a small amount of peppermint patties from the freezer for dipping.  Key to this part of the process is making sure the patties are VERY cold.  Dip each peppermint patty in the melted chocolate, making sure to evenly coat all sides.  Shake very gently so any excess chocolate falls off before you transfer to the cookie sheet.  Immediately top with a sprinkle of crushed peppermint candies.  Repeat until all peppermint patties are coated and sprinkled.  Allow the chocolate to harden and set (this will take about an hour) before you put into Tupperware.

Tip:

I cannot stress enough the importance of very firm, frozen peppermint patties when you get to the chocolate coating step!  If you start to have issues, just throw the cookie sheet back in the freezer for a few minutes and take a break.  You can only dip a handful of patties within each window before they start warming up too much!

XOXO Megan

Red Velvet Oreo Truffle Brownie Bars

I don’t know how you could go wrong with Oreos + Truffles + Red Velvet Brownies + Chocolate + Chocolate Chips.  Which perhaps is why this holiday dessert is the bomb?  The red velvet layer gives these bars a fun holiday coloring, and the Oreo truffle layer is, well, super tasty.  These are a treat, with a high pp count, so enjoy and savor every bite! This recipe was originally found here, I made a few changes.

Servings: 40

Serving Size: 1 delicious brownie bar

Points per serving: 5pp

Prep Time: 20 minutes

Cook Time: 22-25 minutes

Level of Difficulty: Medium

Rating: 5 – Excellent!

Ingredients

1 Duncan Hines box Red Velvet cake mix

1/2 cup butter, melted

2 eggs

6 tablespoons vegetable oil

1 package Oreos

8 ounce package fat-free cream cheese

1/2 package (1/2lb) chocolate bark or about 1-1/2 cups chocolate chips)

3/4 cup mini chocolate chips for garnish

Instructions

Preheat oven to 325 degrees. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan.  Don’t be surprised, this mixture is thick like a brownie.  Use a spoon to spread out evenly.

Bake for 20-22 minutes or until a toothpick inserted comes out clean.  Watch very closely the last few minutes.  I actually baked mine for about 25 minutes, but a friend baked hers for 22 minutes and the edges burned.  Let cool completely.

Crush a package of Oreos in a food processor (or in a large plastic bag and rolling pin). Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed Oreos and cream cheese until blended smooth.

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies. I then put this in my deep freeze to harden the Oreo layer prior to adding the top layer.

Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. Sprinkle with mini chocolate chips while still warm.

Let cool completely before cutting into squares, or freeze.

Tip

I keep all holiday treats, and regular treats for that matter, in my freezer.  That way, they are not staring at me in the face.  I actually tend to forget about them!  My plan for all the holiday treats we have posted this week is to serve them for company, as my husband and I are hosting Christmas Eve and NYE.  I saw a great idea on another food blog (which I can’t remember at the moment).  The author suggested putting zip lock baggies by your treat table, and encouraging guests to pack up a bag to bring home with them.  I am for SURE going to do this on NYE, to get the house cleaned out for the start of the New Year.  But for now, enjoy these treats that only come about but once a year!

XOXO - Katie

Sugar & Spice Cookies

These are another one of my favorite Christmas cookies!  They are a perfect blend of sugar and spice... hence the name. :)  Seriously though... if you don't have a gingersnap on your annual holiday cookie baking list, you should add these!

Servings:  Recipe will make 4 dozen

Size:  1 cookie

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time:  6-8 minutes per batch

Rating: 5 stars – Excellent

Ingredient List:

¾ cup shortening

1 cup sugar

1 egg

¼ cup molasses

2 tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

½ tsp. ginger

2 cups flour

1 cup powdered sugar (to roll cookies in after baking)

Directions:

Preheat the oven to 375°. In a medium bowl, mix together the shortening, sugar, egg, and molasses.  Next, add in the baking soda, cinnamon, salt, ginger and 1 cup of flour; mix well.  Add the remaining cup of flour and mix until thoroughly combined.  Roll into walnut sized balls.  Bake for 6-8 minutes in a 375° oven.  Roll in powdered sugar while still warm.

Tip:

 Depending on how warm the cookies are when you roll in powdered sugar, you might need to roll your cookies in two different steps to make sure the sugar sticks to the warm cookies.  The ones in the picture above were rolled twice as a reference point.  However, if you prefer less sugar, only go through this step once!

XOXO Megan

FUDGE

FUDGE!  Did you ever know it was so easy to make??  Well, it is – HURRAY! (or not hurray for those of us trying to stay on track with our eating this holiday season) This fudge is the BOMB!  It is so simply, and can be cut into little squares for great portion (control)? It is rich so you don’t need a lot to satisfy your holiday craving.  This recipe was given to me by a dear friend – one who I send all my ridiculous food questions to. And she is always kind enough to answer my ridiculous food questions, and since she gives me amazing recipes such as this one, I always listen to her suggestions J.  She confessed that she found this recipe here. I added a bit of kosher salt (sea salt of flakes would work too) on top of this and I think it really was a tasty addition.  Also – I used a candy thermometer for this – but the timing came out almost exact.  After the sugar mixture is boiling, let it boil for 4 minutes and it is done. 

Servings: 48

Serving Size: 1 small piece*

Points Plus: 4pp

Prep Time: 10 minutes

Cook Time: 5 minutes

Level of Difficulty: Medium

Rating: 5 – Excellent!!!!!!!!!!!!!

Ingredients

3 cups sugar

3/4 cup butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

3 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

1 jar  (7 oz.) JET-PUFFED Marshmallow Crème

1 tsp.  vanilla

Sea or Kosher Salt (optional)

Instructions

Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Mixture will grow so be sure you use a large enough pan. Cook about 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add vanilla and mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Tip

You could top this fudge with a ton of different things. I love the sea salt + chocolate combo but you could use nuts, crushed candy canes or coconut. Adjust pp accordingly if adding additional toppings.

*If anyone would like me to figure out the PP on a larger piece – 1/36 of the pan, please let me know!

Peanut Butter Kisses

We wanted to share some of our FAVORITE Christmas cookies with you this week!  I know that Christmas cookies are not necessarily healthy or low in pp, BUT it is important for you to know how many pp you are eating if you do give in and have a cookie or two over the holiday season!

That said, this is one of my absolute favorite Christmas cookies!  These cookies have always topped the list when my family gets together to bake holiday cookies.  I’m sure you’ve had some variation of this recipe at some point, but like I said earlier, now you know how many pp each peanut butter kiss cookie is!!

Servings:  Recipe will make 3 dozen

Size:  1 cookie

Points Plus: 3pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time:  12-15 minutes

Rating: 5 stars – Excellent

Ingredient List:

4 Tbsp. butter

4 Tbsp. shortening

¾ cup peanut butter

½ cup sugar

½ cup brown sugar

1 ½ Tbsp. vegetable oil

1 egg

1 ½ cups flour

½ tsp. baking soda

Hershey kisses

Directions:

Preheat the oven to 350°. Lightly grease your cookie sheets.  In a medium bowl, cream butter, shortening, peanut butter and sugars until well mixed.  Stir in the oil and egg.  Add flour and baking soda.  Stir until just combined.  Roll into balls and then roll in sugar before baking.  Bake for 12-15 minutes.  Transfer to a wire cooling rack immediately after they come out of the oven and gently press a chocolate kiss in the middle of each cookie to flatten. 

Tip:

Make sure you un-wrap all your Hershey kisses and place in small bowl ahead of time!  Once your cookies are out of the oven you will want to work quickly to place a kiss in the middle of each cookie.

XOXO Megan