Yes, Baking Day continued. I wasn’t lying when I told you this was serious business. And now for a recipe that I make every single year. Homeade Peppermint Patties. Let me just say…you are going to want to adapt this into your yealry Christmas baking ritual.
Homeade Peppermint Patties
Items Needed:
1 14-ounce can Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring
6 cups powdered sugar
Melting Chocolate
Directions:
1. In large bowl, combines sweetened milk, extract, and food coloring until smooth. Gradually add sugar and combine until well-blended. Knead lightly on floured surface. Shape into 1-inch balls. Place on parchment and slightly flatten into a patty-shape. Let dry in refrigerator 0ne hour. Flip over, and dry one hour longer. Melt chocolate, coat, and let set. ENJOY!
Chocolate Brownie Roll Outs (thank you SmittenKitchen!)
(Ps A NEW FAVORITE!)
Items Needed:
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
One cup softened butter
1 1/2 cups sugar
2 large eggs
one teaspoon vanilla extract
2/3 cup unsweetend Hershey’s Cocoa
Directions:
1. Preheat oven to 350*. Line cookies sheets with parchment paper.
2. Combine flour, salt, and baking powder in bowl and set aside.
3. Mix butter, sugar, vanilla, and eggs in a large mixing bowl. Gradually add flour mixture.
4. Wrap in plastic wrap and refrigerate for one hour.
5. On heavily floured surface, roll out dough. (Flour will bake off-don’t worry!)
6. Cut out cute shapes! Bake for 8-11 minutes depending on size. They will be soft in the middle and pretty set on the edges.
The brownie roll-out cookie recipe cut with a teeny tiny flower shape cookie cutter.
Brownie cut-outs reindeer style. (Actually…rudolf style.)