It’s FallTime ~ warm drinks & sweet treats ~

https://i0.wp.com/media-cache-ec0.pinimg.com/736x/2d/23/40/2d234010501de84c6e9befc3fc20e2ac.jpg Good Morning Lovely’s!  I’ve been freezing here as of late…the temperatures have finally decided that there shall be no Indian summer for me, and so i have taken to making (& drinking!)  a lot of creatively invented hot drinks! 😉

One of my favorite concoctions has  been:

Boiling Hot Coffee mixed with Hot Chocolate Mix!  (Mmmmm, it’s the best “goodmorning drink”!)

Another of my favorites is:

warm Milk with Cinnamon either on top or mixed in*sometimes i add Honey too* – (this is my favorite to drink at night!)

Also, as you all must know, Halloween was last night & since then i’ve had a chance to sneak a few treats from the children’s stock-pile! lol

I’ve got to say that i’ve found a candy bar that rivals my first favorite! (Twix) https://i2.wp.com/i00.i.aliimg.com/photo/v0/126872268/Twix_biscuit_51g.jpg

This new favorite of mine is called 100 Grand -(can you tell i really don’t eat that much of this candy stuff! lol)

https://i0.wp.com/upload.wikimedia.org/wikipedia/en/thumb/e/e9/100-Grand-Wrapper-Small.jpg/300px-100-Grand-Wrapper-Small.jpg Anyways, i loved making the discovery of this new chocolate bar….it makes me happy! 😉

But i am also very much so still in love with a good Twix now & again. On a random note – 😉

I keep seeing recipes for homemade Twix bars, & so i think i might give it a shot & try making some of my own….worst that could probably happen is just me disgracing the great name of Twix if they come out bad!  (hummm, maybe i should rethink this!)

Have a great day & expect a randomly posted Twix bars related recipe to come in the near future! 😉

Girl Scout Thin Mint Cookies

 My whole search started about a month ago when i attended a party and there were these Girl Scout Thin Mint Cookies on the dessert table…I adored them and was totally motivated to do whatever i could to replicate the recipe – but then i realized that finding the exact recipe might be more of a chore than i first though. I tried a few different recipes, my hopes rising with each one, but then tuning out disappointed… to dry, to cakey, to cracker like…etc.etc So finally, after a bunch of failures, i found this recipe and it has been the closest to that of the original – I was so excited (still am actually! lol)  I made a few modifications, but i think that they made the cookies better…i mean come-on! Who would want a whole-wheat thin mint??!  They just don’t sound that appealing….do they?  😉

Ingredients: 

  • ½ cups Butter, Room Temperature
  • ½ cups Powdered Sugar
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • ½ cups Cocoa Powder
  • ¾ cup Pastry Flour (or substitute with sifted flour and 1 &1/2 Tsp cornstarch)
  • 2 cups Semi-Sweet Chocolate Chips
  • 1-¼ teaspoon Mint Extract

Directions:

Preheat oven to 350ºF.

Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.

Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (any shape or design you like, I used the lid to my spice jar which was a perfect size).

Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow to cool completely.
Line a baking sheet with parchment paper. This is to place chocolate coated cookies on to dry.

To make chocolate topping: In a microwave safe bowl; add chocolate and microwave in short 15-20 second bursts; stirring between bursts. Mine took about 1 1/2 minutes. Stir in the peppermint extract.

Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. (I banged mine against the spoon I used to stir the chocolate, that way the cookie wouldn’t fall back into the chocolate) Place on prepared baking rack. Repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

These will be best eaten from either the freezer or fridge, since they start to get a bit melty when outside.  Yield: 37 Cookies

Recipe slightly adapted from Jen @ Peanut Butter and Peppers & Chicagoist.

Peppermint Patties

I have now found my go-to recipe for homemade Peppermint Patties!

The first time we made them, we didn’t have any Peppermint oil (unknown to us at the start of the recipe though) so they were part-way made before it ever occurred to one of us to go get the peppermint, and when we did…well,  it wasn’t there! So anyways, we decided to use an orange flavoring instead…They did come out really good with the orange, but i guess it’s all about what you decide you like best! – and i adore mint!  Anyways, they so amazing (Oh, and did i mention screaming simple?!) Go make them you guys, you won’t regret it (well, maybe you will, – but that would only be if you eat almost all one batch in a single night, but who in the world would ever do that?! Right?! hahaha! 😉

Ingredients:

  • 1 cup Powdered Sugar, Plus More For Rolling
  • 2 teaspoons Water
  • 2 teaspoons Light Corn Syrup
  • ¼ teaspoons Peppermint Extract
  • 4 ounces, weight Dark Chocolate, Chopped
  • 1 Tablespoon Shortening (or Coconut Oil)

Directions: In a medium bowl, add the powdered sugar. Sprinkle the water, corn syrup and extract over the top of the sugar. Slowly beat the mixture with an electric mixer. At first, it will seem like the mixture won’t come together, but stay with it. When it begins to clump, gather the mixture in your hands and knead it together. You should have a soft white dough that holds together well.  Next, take two pieces of parchment paper of equal size and dust them with powdered sugar. Place the dough on one piece, dust with more powdered sugar and cover with the other piece of parchment paper. Roll out the mixture to 1/4″ thickness. Keep the dough between the two sheets of parchment paper, place it on a small baking sheet and freeze for 30 minutes.

Once 30 minutes has elapsed, peel off the top layer of parchment and cut out as many circles as you can with a 1.5″ cookie cutter. When you run out of space, gather up the dough and roll it out again. You should get about 12 circles. Place the circles back on the cookie sheet lined with parchment and freeze solid for at least 1 hour.

When ready to dunk, melt the chocolate and shortening in the top of a double boiler until smooth. Remove from heat and let the melted chocolate cool for a few minutes.

Now, take the patties out of the freezer and dunk them QUICKLY in the chocolate. Place them back on the parchment-lined sheet and freeze to set. Store in the freezer.

Bon Appètit!

Picture & Recipe credit: http://tastykitchen.com/recipes/desserts/homemade-peppermint-patties-3/

Butter Mints (aka Wedding Mints)

Hey Everybody! 
I don’t know about you, but I have always loved those silly little mints that people have at their weddings and baby showers etc….it truly is silly i know, but i got so excited  when i found this recipe that i just couldn’t resist sharing it with you all!   😉

Ingredients:

  • ½ cups Butter, Slightly Colder Then Room Temperature
  • 2 Tablespoons Heavy Cream
  • 1 Teaspoon Peppermint Extract (More if needed- & you can also flavor with Vanilla, Orange, Lemon, or other flavorings of your choice!)
  • 1 pinch Sea Salt
  • 1 pound Powdered Sugar, Plus More For Hands

Directions: In a mixer fitted with a whisk attachment, beat butter on high speed until light and fluffy. Scrape sides of bowl and add heavy cream, peppermint extract and sea salt. Beat until thoroughly combined. Add powdered sugar about 1 1/2 cups at a time, mixing on low until thoroughly combined. Repeat until all powdered sugar has been added. Turn speed up to high and beat for approximately 4 minutes or until very light and fluffy. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.

To shape mints: Roll dough between hands into a snake about the size of your pinkie for small mints, or the size of your thumb for larger mints. Cut into desired length. Tip: If dough sticks to hands, coat hands in additional powdered sugar.

Place mints on a cookie sheet lined with parchment paper and allow to dry at room temperature for 12 hours.

Store mints in an airtight container in the refrigerator. Yield: 1 Pound

Bon Appéitit!

In case your interested, here is the original recipe