Tis the season to deck the halls, drink eggnog, and
make eat too many cookies.
I was involved in not one, not two, but three cookie exchanges this year. I’m still debating if that’s a good thing. I have a freezer full of delicious cookies to show for it but it’s a freezer full of cookies, you know? I don’t have the best self control when it comes to the sugar…….
Thank God for jeggings.
Lindsey of Love and Olive Oil and Julie of The Little Kitchenput together the first annual Great Food Blogger Cookie Swap. It went something like this. I bake three dozen cookies and send a dozen each to three assigned bloggers. In return I too get a dozen cookies from three assigned bloggers. Sound fun? Well it certainly was! I didn’t know any of the bloggers I sent cookies to and only knew of one that sent them to me. So to gain 5 “new” friends is all just bonus!
After going back on forth on what kind of cookies to send, I settled on these peppermint truffle brownies bites because 1) they are deee-licious, 2) they travel well, and 3) I’ve made them before so I knew they’d turn out.
These cookies kind of happened by accident. I was making a salted caramel version when I ran out of chocolate caramel candies. I happened to have some of these Hershey candy cane kisses lying around and thought they’d make a good stand in. I was so right. But then again, when am I not right? (That one is for you honey.) You just can’t go wrong with peppermint and chocolate.
I sent cookies to three ladies who call the south home. Sally from SallAboutMe, Leah from The Primrose Bird, and Jennifer from Such a Time as This. I heard from Sally that she got cookies so I hope the other ladies got them and loved them. If not, blame the postman.
We took a quick family vacation last week to southern California and all of my cookies arrived in the days we were gone. Good thing it was cold as she-ite in Utah last week. The cookies hung out in the outside refrigerator/freezer otherwise known as my mailbox. I was like a kid in a candy store ripping open what I knew to be my cookies. I got a beautiful assortment from three very talented bloggers. I got some lovely sunflower butter-chocolate chip cookies from Mary at The Food Librarian, aka, the bundt cake queen. I could spend days browsing through her bundt cake category. It’s unreal! Suzanne from KokoCooks sent the most gorgeous cookies I have ever seen, Lemon Almond Springerle. You must check her post today for pictures and the recipe. Honestly, I have never seen a more beautiful cookie. Last but certainly not least, Mackenzie from The Caramel Cookie sent me two kinds of molasses cookies: thin & crispy and soft & chewy. Both delicious and Mackenzie’s site is full of sweet treats so if you have a sweet tooth her blog is a must!
Make sure to visit out my “new” friends and check back with Lindsey and Julie on Thursday as they’ll be doing a round up of all the bloggers that participated in the cookie swap this year. I think it was over a 100! I fun way to get some new recipes for any last minute baking you might want to do before the holidays!
Happy Monday to you all!!
Peppermint Truffle Brownie Bites
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened baking cocoa
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 48 candy cane kiss candies, unwrapped
Preheat oven to 375F degrees. Lightly grease 2 24 cup mini muffin pans and set aside. In a medium bowl, sift together flour, cocoa powder and baking soda; set aside. Combine butter, sugar, and brown sugar in a large bowl; beat at medium speed until creamy about 2 minutes. Add eggs and vanilla; continue beating until well mixed. Add flour mixture and beat on low just until combined. Shape dough into 48 1 inch balls. Place dough balls into prepared muffin pan cups. Bake for 7-8 minutes or until puffed and set. Don’t over bake. Remove pan from oven and place on cooking rack. Immediately press 1 candy into each cookie. Wait about 2 minutes and push candy around just enough so chocolate is melted on top. Cool in pan, on rack for about 10 minutes. Carefully, run a small sharp knife around the edge of cups to remove cookies. Remove to wire rack and completely.