Molasses Sandwich Cookies

The fam enjoyed these Molasses Sandwich Cookies. I'm not a molasses lover, but even I thought these were good. The marshmallow filling really makes them. I used my regular-sized cookie scoop for these; next time I might use my smallest one, because these cookies turned out very tall and were super filling with regular-sized cookies! They're so good though. Using my medium scoop, I only got 13 cookies out of this recipe (so, 26 single cookies, sandwiched together to make 13).

Molasses Sandwich Cookies  

adapted from I Am Baker

Cookies:

2 ¼ cups (281 g) all-purpose flour
2 teaspoons ground ginger

2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
1 cup (200 g) brown sugar
1 large egg, room temperature
¼ cup (84 g) molasses
4 tablespoons granulated sugar, for rolling

Filling:

½ cup (1 stick / 113 g) butter, softened
teaspoon almond extract
pinch kosher salt
2 cups (250 g) confectioners' sugar
1 jar (7 ounces) marshmallow creme or fluff

Ginger Cookies:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In the bowl of a stand mixer with the paddle attachment, mix together the butter and brown sugar until light and fluffy. Beat in the egg and molasses, stopping to scrape down the sides of the bowl as needed.

2. Gradually add the dry ingredients to the molasses mixture. Mix until fully combined. Shape the dough into 1-inch sized balls, rolling them into the granulated sugar. Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

Filling:

1. In a large bowl, cream the butter with an electric mixer on medium speed until the butter is light and fluffy, about 2 minutes. Add in the almond extract and salt. Add in the confectioners' sugar, about ½ cup at a time. Once all the sugar is added, mix on high for 2-3 minutes. Once fully combined, fold the marshmallow creme into the frosting by hand with a silicone spatula. Spread the filling on the bottoms of half the cookies and top with the remaining cookies.

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Sugar Cookies Bars

These soft sugar cookie bars from Mel's Kitchen Cafe were everything I wanted- quick, easy, delicious, with a great soft texture. I made them as a Halloween treat, but one could change up the colors of the frosting and the sprinkles to match any holiday. I added almond extract because I really like that in sugar cookies. I added to both the base and the frosting.

Sugar Cookies Bars

adapted from Mel's Kitchen Cafe

Bars:

¾ cup (170 g) salted butter, softened to cool room temperature
¾ cup (159 g) granulated sugar
¼ cup (29 g) powdered sugar
2 large eggs
1 teaspoon vanilla extract

½ teaspoon almond extract, optional
2 ¼ cups (320 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Frosting:

6 tablespoons salted butter, softened
2 ½ cups (285 g) powdered sugar
3 tablespoons milk or cream
¼ teaspoon vanilla extract

½ almond extract

Sprinkles, optional

1.  Preheat oven to 375 degrees F.

2.  For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the almond extract (optional), flour, baking powder and salt. Mix until combined.

3.  Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan. Bake for 10-13 minutes. Don’t overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.

4.  For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes. Spread the frosting over the cooled bars and top with sprinkles.

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Triple-Decker Mint Brownies

I have two other recipes for mint brownies on this blog, but this one was different enough that I wanted to try it. I actually made this back in February for St. Patrick's Day, lol. I just haven't gotten around to posting them. 

Triple-Decker Mint Brownies  

adapted from The Kitchn

BROWNIES:

1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened Dutch process cocoa powder
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon kosher salt

FOR THE BUTTERCREAM:

1/2 cup (1 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 teaspoons peppermint extract

green food coloring, optional

Pinch kosher salt
2 cups powdered sugar

FOR THE GANACHE:

6 ounces dark chocolate, finely chopped
1/2 cup heavy cream

MAKE THE BROWNIES:
1.  Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with cooking spray or butter.

2.  Melt the butter and chocolate in a medium saucepan over low heat, stirring constantly. Remove the pan from the heat and whisk in the cocoa powder, sugar, and vanilla until no lumps remain. Let sit for 5 minutes so the cocoa powder can bloom. Whisk the eggs in one at a time, mixing well after each addition. Add the flour and salt and fold in with a rubber spatula.

3.  Transfer to the prepared baking pan and spread in an even layer. Bake until set, 23 to 25 minutes. Cool completely in the pan.

MAKE THE BUTTERCREAM:
4.  Place the butter and cream cheese in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth, about 2 minutes. Beat in the peppermint extract, green food coloring, and salt.

5.  With the mixer on low speed, gradually add in the sugar. Once incorporated, increase the speed to medium-low and mix until smooth and fluffy. Spread in an even layer over the brownies. Refrigerate at least 30 minutes. Meanwhile, make the ganache.

MAKE THE GANACHE:
6.  Place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over low heat until bubbling round the edges, then pour it over the chocolate mixture. Let sit for about 10 minutes, then stir with a spatula until completely smooth. Let it cool at room temperature for about 10 minutes, then use it as soon as it starts to thicken up.

7.  Remove the brownies from the refrigerator and spread the ganache in an even layer over the buttercream with an offset spatula or knife. Refrigerate for at least 30 minutes before slicing and serving.

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Maple Pralines

I made these a few weeks ago to use up some heavy cream from another recipe. They were fun and easy to make. I used my digital thermometer to make these. It's actually a meat thermometer, but it works perfectly for candy, too.  These were very sweet, but they are melt-in-your-mouth delicious with the maple flavor and crunch of the nuts. 

Maple Pralines

adapted from Taste of Home

1 cup sugar

2/3 cup heavy whipping cream
1/2 cup maple syrup
2 tablespoons butter
3/4 cup coarsely chopped pecans, toasted

1. In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° F (soft-ball stage), stirring occasionally.

2. Remove from the heat. Add butter; do not stir. Cool, without stirring to 160° F. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.

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Halloween Cream Cheese Brownies

Happy Halloween!! Enjoy this simple and fun brownie recipe. The brownie base is perfect; chewy and fudgy. The cream cheese layer adds a layer of *fun*!! (Lol)

 

Halloween Cream Cheese Brownies

adapted from Persnickety Plates

For the Brownie Layer:

1 cup granulated white sugar
½ cup all-purpose white flour
½ cup Hershey’s Special Dark cocoa powder (makes the brownie darker)
½ teaspoon salt
¼ teaspoon baking powder
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 oz cream cheese at room temp
¼ cup granulated white sugar
1 large egg
½ teaspoon vanilla extract
orange food coloring

1.  Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or foil and spray with non-stick spray. Set aside. (I skipped the foil/parchment... we just served right from the pan.)

2.  For the Brownie Layer: In a medium bowl, add the sugar, flour, cocoa powder, salt, and baking powder. In a small bowl, add the eggs, oil, and vanilla. Mix with a whisk until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Reserve 1/4 cup of the batter for the swirls then pour the remaining batter into the prepared baking dish. (I forgot to reserve batter and just swirled up from the bottom with a knife... worked fine.)

3.  For the Cream Cheese Layer: In a medium bowl, add the cream cheese, sugar, egg, & vanilla. Blend until smooth. Add in the orange food coloring and stir to combine. Gently spread the cream cheese layer on top of the brownie batter. Drop tablespoons of the remaining brownie batter on top and gently swirl with a knife or skewer. Bake for 20-25 minutes or until set. Remove and let cool completely before slicing.

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Sticky Toffee Pudding

On our family trip to Spain back in 2019, we went to Gibraltar for one day.  At a restaurant there, we tried Sticky Toffee Pudding.  I had never had it before, and really, really loved it.  I've wanted to make it ever since then.  I saved a few recipes, but finally settled on one from Mel's Kitchen Cafe.  I meant to make this for Christmas Eve or Christmas Day, but didn't get around to it until after that.  The recipe was easy and the whole family loved it!  I really, really loved it.  I made it in a 8x8 pan (or maybe it's 9x9). 

Sticky Toffee Pudding

adapted from Mel's Kitchen Cafe

Cake:

6 ounces (170 g) dates, pitted and finely chopped (I bought pitted dates for ease)
¾ cup boiling water
¾ teaspoon baking soda
½ teaspoon vanilla extract
¾ cup (159 g) granulated sugar
6 tablespoons (85 g) butter, softened
2 large eggs
1 ¼ cup (178 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Sauce:
¾ cup (159 g) packed light or dark brown sugar
½ cup (113 g) butter
½ cup heavy whipping cream
Pinch of coarse, kosher salt
¼ to ½ cup chopped pecans, optional (I didn't use)
Additional heavy whipping cream for drizzling, optional

1.  Preheat the oven to 350 degrees F. Lightly grease an 8X8- or 9X9-inch pan.  For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes.

2.  In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.  Add the eggs and mix.

3.  In a small bowl, whisk together the flour, baking powder and salt.  Add the flour mixture to the wet ingredients, and mix until just combined.  Fold in the date mixture (no need to drain) until combined; don’t overmix.

4.  Spread the batter evenly in the prepared pan.  Bake for 22-25 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch.  May need more baking time, but don’t overbake or the cake may be dry.

5.  Let the cake cool completely in the pan – although the cake can be served slightly warm also.

6.  For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.  Cut cake into squares and pour the warm sauce over the individual servings.  Sprinkle with pecans, if using; and drizzle with a teaspoon or so of heavy cream.                                                   

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Kinderpunsch (Non-alcoholic German mulled punch)

This is a holiday beverage;  a non-alcoholic substitute for the traditional mulled wine popular at German Christmas markets (and other countries, too, including Italy).  This drink is popular with children or with anyone who does not want to drink alcohol.  I meant to post this before Christmas, but better late than never.  

Kinderpunsch 

adapted from German Girl in America

2 cups apple juice

2 cups orange juice

1/2 cup cherry juice

2 cups water

8 cloves

2 star anise (I didn't have this, so I omitted)

2 cinnamon sticks

4-5 bags hibiscus tea

honey, to taste

1.  In a medium-large pot, combine all the ingredients except for the tea bags.  Bring to a boil over medium heat.  Reduce to low heat, and simmer 10 minutes.  Add the hibiscus tea bags, and let steep 7-10 minutes.  Sweeten with honey if desired.  

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Happy Halloween! Halloween Peanut Butter Cookies

These cookies are easy to make, delicious, and fun.  I saw the idea on Facebook, but then lost the recipe. I googled it and found a similar recipe/method, but decided to go with Smitten Kitchen's recipe for flourless peanut butter cookies.  They use an entire jar of smooth Skippy, which is convenient, and they make more than most recipes.  I skipped the salted top because I was already topping them with something else.  These cookies were gone in no time around here!

Halloween Peanut Butter Cookies

Idea from I Heart Natptime; cookie recipe from Smitten Kitchen

1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (a 16.3-ounce jar of Skippy is perfect)

Peanut butter cups (Reese's), unwrapped

Candy eyes (white or red)

Nutella

1.  Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

2.  In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. 

3.  You can chill the dough here for 15 minutes in the freezer to get better-formed cookies (or the fridge for 30), or you can bake them right away.   Scoop the dough into balls using a cookie scoop. Place on prepared pan.

4.  Bake cookies for 8 to 10 minutes. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet.

5.  A few minutes after they come out of the oven, set an unwrapped Reeses into the middle of each cookie, upside-down.  Place eyes into the Reeses; it will melt slightly so you can stick them on.  After the cookies cool completely, use a small ziplock bag with a tiny corner snipped off and spoon some nutella into the bag. Pipe 4 spider "legs" on each side of the spider body (the Reese candy).  

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Christmas Peanut Butter Balls

I have a few other Peanut Butter Ball recipes on my site, but I like this one with the use of crunchy cereal.  We didn't have Rice Krispies so we just crushed Rice Chex and used that. We made these on Christmas Eve.  I was so tired; I made the "dough" with my daughter, and then she and my husband dipped them in chocolate.  They turned out well, and of course are so tasty.  I didn't want to make them because we were making other things already, (fudge and caramels), but I'm glad we did.  They only lasted a few days too; they're gone now. Lol.  

Note: This calls for melting the pb and butter together first.  I did it, but I'm not sure it's necessary, and it made this recipe take forever to make since it had to then cool for a few hours in the fridge until we could even work with it.  Next time, I'd just use softened butter and mix with a mixer.  I can't think of any benefit of melting them together vs. mixing with a mixer.  

Christmas Peanut Butter Balls

adapted from Spend with Pennies

2 cups peanut butter creamy or chunky
½ cup butter
2 cups powdered sugar
2 cups Rice Krispie cereal
⅓ cup graham crumbs
2 cups semisweet chocolate chips
1 tablespoon coconut oil

1.  Combine peanut butter and butter in a saucepan and melt over medium heat. (Note: if you do this, you'll have to let the mixture cool before forming balls.  I'd just let the butter soften and then mix from there.) 

2.  Stir in powdered sugar, Rice Krispies and graham crumbs.  Roll into 1" balls and place on a baking sheet. Refrigerate at least 2 hours. (Before rolling, I had to refrigerate for 2 hours since the mixture was way too soft, then stuck in the fridge another few hours before dipping.) 

3.  Melt chocolate chips at 50% power in the microwave until almost smooth. Stir in coconut oil.  (I always use a double boiler to melt chocolate; I find this works better than microwaving.  Or, use a heavy saucepan over super low heat.)  Dip peanut butter balls into the chocolate mixture allowing excess to drip off. Place on a parchment lined pan and cool completely.

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Pistachio Fluff Salad

My mom made this often growing up, especially for holidays like Christmas and Thanksgiving.  Last time we were with my parents for Christmas, my mom made it and my kids really loved it.  I don't think I've ever made it myself, but I finally did a few days ago for Thanksgiving when my kids requested it.  It was gone too fast.  Most people use Cool Whip for this, but my mom just whips cream and it's so good that way.  I used 2 containers of European shelf-stable cream, which ends up being about 1.5 cups.  You can use just one cup or 1.5 cups.  It's good either way.  Also, it needs to be made the day before for best results, or the pudding mix doesn't seem to fully incorporate smoothly.  

Pistachio Fluff Salad

from my mom

2 boxes (3.4 oz each) Jell-O Instant Pistachio pudding mix
1 can (20 oz) crushed pineapple (in juice)
1 can (15 oz) mandarin oranges, drained
1 1/2 cups heavy whipping cream (can use just 1 cup, can probably use 2 cups as well)

1.  Whip the heavy cream- I use a stand mixer but you can use a hand mixer, as well.  After it's whipped to soft peaks, fold in the dry pudding mix (do not add any milk).  Then, fold in the crushed pineapple (you can drain a bit of the juice, but leave some).  Fold in the drained mandarin oranges.  Transfer to an airtight container, cover, and refrigerate, overnight, if possible.  

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Easy Cheeseball

Happy New Year!  A few days late.  We had this for our NYE party, just our little fam here at the house.  I'm not sure if the kids appreciate a good cheeseball like the adults do.  Still, a lot of this got eaten.  I made half the recipe (2 blocks of cream cheese), making one bigger cheeseball.  It was so good with all kinds of crackers.  Feel free to add your own spices and seasonings to this. 

Easy Cheeseball
adapted from Mel's Kitchen Cafe
this is a half-recipe

2 (8 ounces each) packages cream cheese, softened (can use Neufchatel)
2 cups (8 ounces) shredded sharp cheddar cheese
3/4 teaspoons garlic powder
1/2 teaspoon dried oregano
1 teaspoons dried parsley
1/4 teaspoon pepper (I use coarsely ground pepper)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce (optional)
1/2 cup pecans, finely chopped for rolling

1.  Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

2.  With lightly greased hands, portion the cheese mixture into two pieces (or one, if you want a larger cheeseball) and roll each section into a round ball. Coat in pecans. One easy way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further).

3.  Cover each cheeseball in saran wrap and refrigerate until ready to serve.

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White Chocolate Buckeyes

These candies are controversial Buckeyes, I think.  Comments on the original recipe (which doesn't even use white chocolate) seemed mad that cream cheese and graham crackers crumbs were included in the sacred Buckeyes recipe.  But guess what? The cream cheese and graham crackers are wonderful in this; cutting the sweetness and adding something interesting.  So I'm proud to put these on here; they taste super amazing, still melt in your mouth, and aren't that hard to make, either.  I wanted to try white chocolate this time, and I loved that.....I realized it makes it even worse to Buckeye purists, but oh well.  I got two bars of Italian cooking white chocolate... it worked beautifully when melted in a double boiler with some coconut oil.  It was real white chocolate with cocoa butter and no hydrogenated oils.  I meant to post these before Christmas but I didn't get around to it, so here they are now.  (Regular buckeye recipe from the Joy the Baker is here.)

White Chocolate Buckeyes
adapted from the Kitchn

1 pound powdered sugar (about 3 and 3/4 cups)
1 (16.3-ounce) jar creamy peanut butter (not natural), such as Skippy (about 2 cups)
10 tablespoons salted butter, at room temperature
4 ounces cream cheese, at room temperature (can use Neufchatel)
1 cup graham cracker crumbs (from about 8 graham crackers)
1 1/4 teaspoons kosher salt
12-16 ounces chopped good-quality white chocolate (not chocolate chips)
1 tablespoon refined coconut oil

1.  Place the powdered sugar, peanut butter, butter, cream cheese, graham cracker crumbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)

2.  Beat on low speed until just combined, then increase speed to medium and beat, stopping often to scrape down the sides and bottom of the bowl, until the mixture is smooth and holds together when squeezed in the palm of your hand, 2 to 3 minutes. (If using a stand mixer- pay attention to the bottom of the bowl.  There may be dry crumbs down there.  Use a rubber spatula to make sure everything is combined.)

3.  Form into balls- line a rimmed baking sheet with parchment paper. Form the mixture into tablespoon-sized balls (you should get about 72 (1/2-ounce) balls) and place in a single layer on the prepared baking sheet. Refrigerate until very cold and firm, at least 2 hours.

4.  Melt the chocolate with the coconut oil in a double boiler, stirring until smooth.  Let cool 5 minutes. (I didn't let it cool.... and it was fine.  Use your judgment.)

5.  Dip the balls- line a second rimmed baking sheet with parchment paper. Transfer 12 of the chilled peanut butter balls onto it. (Keep the rest in the refrigerator to keep them chilled and firm.) Insert a toothpick into the center of one of the peanut butter balls (don’t let it poke all the way through) and dip it into the chocolate, leaving a small opening (about 1-inch across) at the top of the buckeye.

6.  Shake off the excess chocolate- lift the buckeye out of the chocolate and turn the toothpick horizontally so that you are holding it at a 90° angle to the bowl. Gently shake your hand up and down so that any excess chocolate drips off the buckeye and back into the bowl. (You want to remove as much excess chocolate as possible so that it doesn’t pool around the bottoms of the buckeyes.) When the dripping has stopped, twirl the toothpick so that that very last drip wraps around the buckeye and blends in with the rest of the chocolate. (I was tired and didn't dip them quite this well... but if you have a lot of patience this would be a good idea.  Lol.)

7.  Remove the toothpick- turn the buckeye upright and place back onto the baking sheet. Use your finger or a second toothpick to gently push the buckeye off the toothpick (you’ll cover up the hole it leaves later). Repeat dipping with the remaining buckeyes.  If, at any point, the peanut butter balls begin twirling around on the toothpick as you dip, making it difficult to control, return to the refrigerator until chilled.

8.  Smooth over the toothpick holes (optional... lol) -use your thumb and forefinger to gently pinch the peanut butter filling where the toothpick has left a hole, then use your finger to smooth it out. (You want to wait until the chocolate is set up enough to do this so the buckeye doesn’t slide around.)  Refrigerate until the chocolate is set. Refrigerate until the chocolate is hardened, at least 10 minutes.

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Peppermint White Chocolate Cookies

These cookies are a twist on the classic White Chocolate Macadamia Nut Cookies.  They're made with white chocolate and crushed peppermint candy (or candy canes) and don't contain any nuts.  The candy melts into the cookies and turns delicious.  Because the candy IS actually melting, it's important to use parchment paper with these cookies.  If you don't, the cookies will stick terribly and be almost impossible to remove from the cookie sheets.

I was lucky to have this bag of crushed candy canes left over in my pantry from last year.  They were still good, not stale or stuck together.  I LOVE these things.  No more unwrapping and crushing individual candy canes.  The color is not as brilliant red, but the convenience is worth it. 

Peppermint White Chocolate Cookies
adapted from Closet Cooking

1/2 cup butter room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1/2 cup peppermint crushed candy cane

1.  Preheat the oven to 350F/180C.  Mix the butter and sugars in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet until they are just incorporated. Mix in the chocolate and the peppermint candy cane.

2.  Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one tablespoon at a time rolled up into balls, using a cookie scoop.

3.  Bake in preheated oven until just lightly golden brown around the edges, about 8-10 minutes.

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Slow Cooker Mashed Potatoes

I have a tried-and-true recipe for mashed potatoes in the slow cooker, but those are actually made on the stove and then just kept warm in the slow cooker.  These new ones are made start to finish in the slow cooker.  When you make these for the first time, get them going about an hour before you think you should.  They can be mashed and kept in the slow cooker for awhile.  The first time I made them, I didn't start them soon enough and we had to wait a little to eat dinner.  Lol.  I did not try them for the first time on Thanksgiving- I made these about a week later.  In the future I might make these for Thanksgiving though.

Slow Cooker Mashed Potatoes

adapted from Mel's Kitchen Cafe

4-5 pounds russet or Yukon gold potatoes, cut into 1/2-inch pieces (I didn't peel)
2 cloves of garlic, smashed
1 1/2 teaspoons coarse, kosher salt
1/4 teaspoon black pepper
1 cup milk
1/2 cup chicken broth (I use low-sodium)

FOR MASHING:
1/3 cup milk, if needed
2-3 tablespoons butter
2 ounces cream cheese, softened OR 1/4 cup sour cream
Salt and pepper, to taste

1.  Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. (Potatoes may not be totally covered by liquid; it's fine.) Cover and cook on high for 3-4 hours until the potatoes are very tender.

2.  Uncover the slow cooker, take out the garlic cloves (I left them in), and add the additional 1/3 cup milk (if needed – if the potatoes already look plenty soft/liquidy, don’t add this or add it gradually), butter, and cream cheese or sour cream. Mash until creamy, using a hand-held potato masher.  Add additional salt and pepper to taste. 

3.  Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

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