These. Cookies. Are. Everything. The combination of the chocolate and the mint, the brownie-like texture, the fact they are whole wheat (.. so. healthy... right?), and being topped off with the most delicious mint truffle kisses, makes these the ultimate. I have honestly made these four times since I came up with the recipe... a week ago. Seriously, make these, you won't regret it.
1 cup whole wheat flour
1/2 cup unsweetened natural cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
4 tbsp unsalted butter (melted)
3/4 tsp pure peppermint extract
1/4 tsp pure vanilla extract
1/2 cup powdered sugar
1 bag of Hershey's mint truffle kisses
In a medium bowl whisk together flour, cocoa powder, baking powder, & salt.
In a large bowl beat together granulated sugar, butter, eggs, mint, & vanilla.
Turn mixer to low, and spoon dry (flour mixture) into wet (sugar mixture). Mix until fully combined.
Line bowl (I just used the medium one I used for the flour mixture) with plastic wrap.
Scoop dough into the bowl and cover with plastic wrap.
Refrigerate dough for 2 hours.
Put the powdered sugar in a bowl.
Remove dough from refrigerator, and roll into balls.
Coat dough balls in powdered sugar.
Place on parchment paper lined baking sheet.
Bake at 350 F for 9-11 minutes.
Remove from oven and immediately press kisses into the tops.
Place the pan in the freezer for about 15 minutes to avoid the kisses melting.
Next to the gingerbread men, on my plate of cookies for the holidays, were these Cookies and Cream Cloud Kisses. These Oreo and Mascarpone Cheese Cookies, are seriously so good, especially when topped with a Cookies and Cream Hershey Kiss.
1 cup of butter (2 sticks)
3 ounces of Mascarpone Cheese (just over 1/3 cup)
1 cup sugar
1 egg yolk
2.5 cups of flour
1 tsp vanilla
6 crushed Oreo cookies
1 bag of cookies and cream Hershey Kisses
Preheat oven to 325°F
Cream butter and mascarpone cheese for about 3 minutes.
Slowly beat in sugar until fluffy.
Beat in the egg yolk and vanilla.
Slowly beat in flour, a half cup at a time, until fully incorporated.
Stir in crushed Oreo cookies.
Line a baking sheet with parchment paper.
Scoop dough onto sheet.
Bake at 325°F for 12-15 minutes.
Remove from oven and press kiss into the top.
Immediately place sheet into the freezer to avoid the kiss melting.
(Outfit Details; Body Suit, American Apparel (seen as part of my Edie Sedgwick Costume).
Skirt, American Apparel. Tights, CVS. Socks, American Apparel. Shoes, TJ Maxx.)
I love pairing my sheer black tights (despite the runs) with black OTK sock, black wedges, and a bodysuit + skirt (or with a loose dress and over-sized sweater). This all black tights, socks, & shoe combo is slowly quickly becoming part of my daily uniform. Simply by switching up top half. Definitely what I'm wearing to all of my families holiday festivities today.
And my Holiday gift to you? This half-up braided crown tutorial that dresses up any look.
Half-Up Braided Crown Tutorial; Starting on either side, take three pieces of hair and begin to french braid back, taking hair only from the top as you go. French braid by tucking under rather than over to make the braid more prominent. When you get to the back secure with a bobby pin. Do the same on the other side. Remove bobby pins. Braid both sides together and down. Secure with a small clear elastic.
I'm wishing you all a wonderful Holiday filled with loved ones, light, and plenty of wine.
The smell of gingerbread cookies baking and the spicy sweet taste embodies Christmas for me. If you follow me on Instagram you will have seen this photo and know that I was making gingerbread people. I make them every year. I love topping them with touches of white icing, but don't want to fuss with elaborate royal icing recipes. That's where my two ingredient easy royal icing comes in. These are the perfect Christmas cookie topped with the easiest royal icing;
Gingerbread Cookie Ingredients;
2 &1/2 cups all purpose flour
2 tsp ground ginger
1/2 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 tbsp) unsalted butter, softened
1/3 cup packed brown sugar
1/3 cup molasses
In a large bowl combine flour, spices, salt, and baking soda.
In bowl of electric mixer with paddle attachment, beat together butter and brown sugar for about 1 minute.
Scrape down sides and beat in eggs, one at a time.
Lower speed and add about half of the flour mixture.
Scrape sides and add remaining mixture one half cup at a time.
Scrape dough onto large piece of plastic wrap.
Press dough down to about half inch thickness.
Wrap and refrigerate from 2 hours to overnight.
When ready to bake preheat oven to 350F.
Unwrap dough and cut in half.
Place one half on floured surface, refrigerate other half.
Roll out dough untill about 1/4 inch thickness.
Cut dough into desired shapes such as gingerbread men and women.
Line baking sheet with parchment paper and bake for 12 to 15 minutes.
Let cool and decorate with Easy Icing (recipe below).
A perfect DIY for the winter months, and particularly lovely for the holidays. To make this sweet smelling crown it was rather simple. I clipped three long sprigs of Rosemary and secured them together with one inch sections of floral wire to fit around my head. I do love the look of Rosemary, however green clippings of any sort could be used, (such as Christmas tree clippings) as well as faux greens to make it last.
I prefer mason jars over mugs when it comes to holding my hot drinks (tea and hot chocolate, I am so not a coffee person), and I don't love the look of those cardboard sleeves when I get drinks to-go from cafes. I have an addiction to wool socks (especially fair isle). I have so so many pairs, and after a while the heels start to run down and I wear them until there are gaping holes. Not wanting to scrap the socks altogether due to their lovely patterns, I have come up with a simple alternative; a DIY hot drink sleeve, perfect for mason jars and paper cups; using old socks!
Old crew length Socks,
Needle & Thread or Fabric Glue
Cut your old socks above the heel.
Turn inside out and slide the raw edge onto your mason jar.
Fold the edge over and either sew, or glue with fabric glue.