Oh how we love the girl scouts! Admit it. You know you love them. I was one of them until my freshmen year of college. Thanks to delicious Better Batter Gluten Free batter, you can make your own and give those girl scouts a run for their money. (But donate in another way because the Girl Scouts are amazing)
For the Cookie:
- 8 ounces organic palm shortening (Earth Balance is great – you can use Crisco if you prefer)
- 4 drops peppermint oil
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup cocoa powder (Hershey’s)
- 1/2 teaspoon salt
- 1 1/2 cup Better Batter gluten free flour
For the Chocolate Ganache:
- 12 ounces semi-sweet chocolate chips
- 1/4 c organic palm shortening (Earth Balance or Crisco)
- 4 or more drops peppermint oil
- Preheat your oven to 350ºF. Line cookie sheets with parchment paper. Set aside.
- In the bowl of your mixer, combine the shortening, sugar, peppermint oil, cocoa, sea salt, and gluten free flour. Beat until smooth.
- Place in the freezer to chill for about twenty minutes.
- Lightly flour parchment paper and place the dough on the surface. Flour the dough and roll out to 1/8 inch thickness.
- Cut into 1 1/2 inch circles with a small cutter. Pierce each cookie several times with a fork. (Just like you would see on a thin mint)
- Place cookie on lined cookie sheets. Bake at 350ºF for 10 minutes.
- Place the liners onto cookie racks/wire racks and cool completely. Once cool, take cookies off the sheet to get them ready for dipping!
- In a double boiler or bowl set over a pan of simmering water, melt the chocolate chips and palm shortening, stirring in enough peppermint oil to make the chocolate nice and minty but VERY careful! Too much peppermint oil will give you a ‘toothpaste’ taste. 4 drops should be good.
- Let the mixture chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often).
- Using a fork, dip each chocolate wafer into the chocolate-peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper or plate and transfer to the fridge or freezer to set.
MMM! P.S the chocolate ganache is delicious and will work for dipping a bunch of stuff! Chocolate chip cookies, cupcakes, frosting cakes. It’s a great recipe to have on hand! 🙂
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
Sugar cookies are sweet, simple and delicious and the addition of crushed candy canes make them a perfect holiday treat.
Peppermint Candy Cane Sugar Cookies
This is a recipe that uses a basic vanilla sugar cookie, but it is very versatile and can also be the basis for many of your favorite recipes. This time we are using candy canes for extra taste and texture and holiday cheer. Another note: do not use nonstick baking sheets; the cookies will brown quickly and might burn.
- 1/2 cup buttery spread such as Earth Balance, at room temperature, but not melted
- 1 cup granulated sugar + 1/4 cup for rolling
- 1 tablespoon packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups gluten free flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 peppermint candy canes
- Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat the oven to 375ºF. Line two 15 x 10-inch baking sheets (not nonstick) with parchment paper.
- In a large mixing bowl, beat the butter, 1 cup granulated sugar, and brown sugar until very smooth. Beat in the egg, vanilla, and almond extract. Gradually add the gluten free flour, xanthan gum, baking powder and salt and mix until well blended.
- Now for candy cane goodness. Unwrap, put into a baggie & smash. Best suggestion is to use a small measuring cup for smashing assistance. Don’t over smash.
- With wet hands, shape the dough into 1 1/2-inch balls, roll them in the remaining 1/4 cup sugar, then smush in your candy cane pieces, and place 2 inches apart on the baking sheet, 12 per sheet. To flatten each cookie, coat the bottom of a drinking glass with vegetable oil cooking spray and gently flatten each cookie to about 1 inch thickness. Sprinkle the cookies with any sugar that remains. Place one sheet on the lower-middle rack and another on the upper-middle rack of the oven.
- Bake for 12 minutes, rotating the baking sheets between racks halfway through baking.
- Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for 2 days or in the freezer for up to 1 month.
On this green Monday, 13 days until Christmas, I bring you a minty chocolately treat. I love candy canes. That sweet peppermint taste is one of those things I look forward to this time of year. I can remember going to my grandma’s house throughout the holiday season and eat the candy canes off the christmas tree. Many popular candy cane brands such as Spangler and Bob’s are gluten free and are perfect to add that extra crunch and flavor to your favorite brownies or cookies.
Peppermint Candy Cane Brownies
- 3/4 cup vegetable oil
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 eggs
- 1 1/3 cups gluten free flour
- 1/2 teaspoon xanthan gum
- 1 cup baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup crushed peppermint candy canes (or favorite peppermint candy), divided
- Line a 13-in. x 9-in. x 2-in. baking pan with foil or parchment paper; grease and set aside.
- In a mixing bowl, beat oil and sugar. Stir in vanilla.
- Add eggs, one at a time, beat well after each addition.
- Combine the flour, cocoa, xanthan gum, baking powder and salt; gradually add to the creamed mixture.
- Set aside 2 tablespoons peppermint candy canes for garnish; stir remaining candy into creamed mixture.
- Spread into prepared pan.
- Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack before cutting into bars.
- Sprinkle with reserved candy.
- Monday Funday – Candy Cane Martini (foodfashionfeathersfancies.wordpress.com)
Step up to your bar and mix up some delicious drinks. Tis the season to introduce flavors such as peppermint and coconut to your favorite holiday drinks to give them that extra cheer. Baileys and Captain Morgan Parrot Bay Coconut make regular hot chocolate extra special!
Baileys Hot Co Co Bay
- 4 oz. Baileys Original Irish Cream (25 oz. per bottle)
- 4 oz. Captain Morgan Parrot Bay Coconut (25 oz. per bottle)
- 4 oz. hot chocolate
- Add Baileys Original Irish Cream and Captain Morgan Parrot Bay Coconut Rum, and hot chocolate.
- Shake and pour into glass
Baileys Hot Mint Chocolate
- 8 oz. Baileys Mint Chocolate Irish Cream (25 oz. per bottle)
- 1 oz. Green Chartreuse
- 4 cup(s) hot chocolate
- Whipped cream to garnish
- Once hot chocolate is made, add baileys mint chocolate irish cream and green chartreuse.
- Stir until liquids are well combined
- Serve in your favorite hot cocoa glass
Peppermint Hot Chocolate
- 1/3 cup unsweetened cocoa powder
- 1 quart rice milk or almond milk
- 1/2 cup semisweet chocolate chips (3 ounces) (gluten free)
- 7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
- pinch of salt
- Place cocoa in a medium saucepan. Gradually whisk in rice milk or almond milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
- Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.