Tag Archives: peppermint

Peppermint Brownies with Cream Cheese Frosting.

Did you know that December is National Brownie Month?  Neither did I, until Nicole of Seven Ate Nine decided to celebrate by asking us to make brownies for December’s What’s Baking.

Now, I didn’t exactly choose these brownies.  I had grand plans to make a different kind of brownie, but then I was asked to bring a dessert for Christmas Eve.  My mother in law had been looking through the blog and found these in the links of one of the Secret Recipe Club posts and asked me about them.  I was happy to oblige, as they were super festive for the occasion.

I also don’t normally make brownies from scratch.  Call me crazy, but I love the way the boxed varieties taste so I’ve never really had the need to make my own.  But I was up for the challenge.

This recipe produces a fudgier brownie than I’m used to, but it was really quite tasty.  The peppermint paired perfectly with the cream cheese.  The coloring from the crushed candy canes ran a little bit so I suggest adding them just before serving if you want them to stay pristinely pretty.

Peppermint Cream Cheese Brownies – slightly adapted from Dash of East

  • 1 Cup Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 tsp. Salt
  • 1 1/2 Cups Brown Sugar, packed
  • 1/4 Cup Canola Oil
  • 1/4 Cup Buttermilk
  • 1 tsp. Vanilla
  • 2 tsp. Peppermint Extract
  • 2 Egg Whites
  • 1 Egg
  • 1 8oz. Package Fat Free Cream Cheese, room temperature
  • 3 Tbsp. Butter, room temperature
  • 3/4 Cup Powdered Sugar
  • 2 tsp. Peppermint Extract
  • 3 Candy Canes, crushed

Preheat oven to 350.

In the bowl of a stand mixer (or a medium bowl), add the flour, cocoa powder and salt and mix until combined

In another bowl, add the brown sugar, oil, buttermilk, vanilla and peppermint extract, and the eggs.  Mix well then add to the dry ingredients and mix until well combined.

Pour the brownie batter into a baking dish coated with cooking spray.  Bake for 20 minutes, until a toothpick inserted comes out dry and without any crumbs.  Allow to cool to room temperature.

Mix together the cream cheese, butter, powdered sugar and peppermint extract in the bowl of a stand mixer (or with an electric hand mixer) until creamy and fluffy.  Spread the frosting over the brownies and sprinkle with the crushed candy canes before serving.

Peppermint Candy Cane Cookies.

I don’t do a lot of Holiday baking.  I like to bake, but I don’t like having a lot of extra treats laying around the house.  Cases in point:  I made Pretzel Fudge and they taunted me every time I opened the refrigerator door.  So, I packaged it up and shipped them off to a friend.  I made Caramel Chex Party Mix and the recipe made two large plastic containers worth.  So, I packaged it up and brought it to a family Holiday party.

I mentioned in an earlier post that I participated in a ginormously scaled cookie swap, and that that cookie swap didn’t go entirely as planned.  While I was bummed about not receiving all of cookies meant for me, it paled in comparison to what happened to my friend Kim.  Long story short, the blogger who received her cookies is (putting it lightly) a major not-so-nice person and had some not-so-nice things to say about all of the cookies she received.  I have some choice words for her too, but my parents read this blog  (Hi Dad!) so I’ll keep them to myself for now.  Kim is one of the nicest people I’ve never met (we’re internet buddies), and I was really saddened to hear what had happened.

So once Kim and I realized that our experiences with the cookie swap were less than stellar, we decided to swap with each other.  I loved making these cookies since they’re so cheery and festive (they sparkle!), and I hope Kim loves them too.

Peppermint Candy Cane Cookies – slightly adapted from Mommy Hates Cooking

  • 6 Peppermint Candy Canes, finely crushed (I used my food processor)
  • 1/3 Cup Sugar
  • 3/4 Cup Powdered Sugar
  • 1/2 Cup Shortening
  • 1 Stick Butter, room temperature
  • 1 Egg
  • 1 tsp. Vanilla
  • 1 tsp. Almond Extract
  • 2 1/2 Cups Flour
  • 1 tsp. Salt
  • Red Food Coloring (I use Wilton Gel Colors)
  • Red Sparkling Sugar

Combine the crushed candy canes, sugar and powdered sugar.

In the bowl of a stand mixer (or a large bowl), cream together the shortening and butter.  Add the peppermint-sugar mixture and mix again until well combined.  Add the egg, vanilla and almond extracts, then gradually add the flour and salt.  Mix well.

Add food coloring until you achieve the color you want.   Flatten the dough into a disc, wrap in plastic wrap and refrigerate for one hour.

Once dough has chilled, preheat the oven to 375.  Add sparkling sugar to a shallow dish and set aside.

Using a cookie scoop (or rounded tablespoon), roll dough into small balls and slightly flatten with the palm of your hand.  Roll the dough in the sparkling sugar until covered.  Place on a parchment lined baking sheet.

Bake for 9-10 minutes.  Cool for 5 minutes before transferring to a wire rack.  Cool completely before serving.