Chocolate Peppermint Soda Food

CHOCOLATE PEPPERMINT CRUNCH

Steps:

• position a rack in the middle of the oven.
• Preheat the oven to 350*.Have ready two baking sheets.
• Prepare the cookie base:.
• in a medium bowl, stir the flour, baking soda, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds.
• Stop the mixer and scrape down the sides of the bowl, as needed during mixing.
• add the flour mixture, mixing just until the flour is incorporated.
• Stir in the chocolate chips.
• leaving a 3" border on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 x8" and is about 1/4" thick.
• use the palms of your hands to help pat it into an even layer.
• Repeat with the remaining cookie dough on the second baking sheet.
• Bake one baking sheet at a time until the top looks dull -- not shiny -- and feels firm at the edges and center -- about 14 minutes.
• as soon as each baking sheet comes out of the oven, sprinkle 1/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips over the cookie slab.
• let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie.covering most of the cookie.
• while the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
• let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours.
• or, to speed the cooling, cool the cookies on the baking sheet for about 30 minutes.then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. the cookie bark will become crisp as it cools.
• Break each cookie slab into about 12 5-6" long irregular pieces.
• the cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.

CHOCOLATE SALTED SODA CRACKERS

Steps:

• Preheat oven to 350 degrees F.
• Completely cover a baking sheet with salted soda crackers.
• In a saucepan, melt the butter and sugar. Pour melted mixture over the salted soda crackers, try to cover all of them. Bake crackers in 350 degree F. oven for exactly 10 minutes. Remove from oven after 10 minutes and pour chocolate chips over the crackers immediately. Let sit about 5 minutes, until chips have softened. Spread the softened chips completely over the crackers and sprinkle with whatever topping you like. Place in refrigerator until cool. Break into pieces and enjoy.

CHOCOLATE-PEPPERMINT POPCORN

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

PEPPERMINT HOT CHOCOLATE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
• Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
• While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip.
• To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.
• Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
• Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

CHOCOLATE PEPPERMINT REINDEER CAKE

Steps:

• For the reindeer, make this cake recipe twice back to back.
• FOR THE CAKE:.
• Heat oven to 350. Place 3 cups of water in a saucepan and set on the stove with a high heat.
• In a stand mixer, blend sugar, milk, oil, eggs and vanilla. In a large mixing bowl combine dry ingredients. Slowly mix into wet and when just incorporated pour in one cup of boiling water. Pulse until thoroughly mixed and pour into two parchment lined Loaf tins. Bake 45 minutes until a toothpick inserted comes out clean. Wrap and chill well before cutting and assembling cake.
• TO ASSEMBLE:.
• Slice your loaves into two layers. Mix buttercream frosting and spread generously between each layer. Sprinkle with chopped candy cane before stacking each new layer. Chill continuously to ensure cake keeps a firm shape. Once stacked, using a serrated blade, carve out general reindeer shape. Once desire form is taken do a smooth crumb coat using additional frosting. Do final coat using clean fresh frosting. Chill when it looks how you want it and use a fork to create added grooves and dimension.
• FOR THE ANTLERS:.
• Slightly melt candy canes in a 300 degree oven and bend into desire shapes (Watch your fingers, it's hot!). Adhere to one another by placing an end under a flame for a moment and sticking to a larger piece (They burn very quickly so be stealthy and don't be devastated if any are ruined). Once done pierce the top of you cake with a pointed end and coast delicately with white candy melts.
• FINISHING TOUCHES:.
• Finish by spraying with edible pearl spray and placing a bed of coconut around your reindeer. (If you're a terrible person and don't like coconut, you can also use powdered sugar or crushed candy canes instead. Paint on a glittery red nose for an extra festive touch!

CHOCOLATE PEPPERMINT SCONES

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
• Turn onto a floured surface; knead 10 times.
• Divide dough in half; transfer each portion to a greased baking sheet.
• Pat into a 6-in. circle. Cut into six wedges, but do not separate.
• Sprinkle with sugar.
• Bake at 400° for 18-20 minutes or until puffed and tops are cracked.
• Remove to wire racks; cool slightly.
• Drizzle with melted chocolate and sprinkle with peppermint candies.
• Serve warm.

CHOCOLATE-PEPPERMINT SNAPS (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter and sugars.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla and peppermint extract.
• Add the flour, cocoa, baking soda and salt, beating to combine.
• Stir in the chocolate chips.
• Drop the dough by the tablespoonful on the cookie sheets.
• Bake the cookies for 12-15 minutes, until they're slightly darker around the edges.
• Remove them from the oven, and transfer to a rack to cool.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high spped for 1 minute. Reduce speed to medium-low, and add egg and then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
• Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Freeze until firm, about 15 minutes. Using a 2 inch round cutter, cut out circles, and place 1 inch apart on parchment paper lined baking sheet. Roll and cut scraps onces. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
• Bake until the cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
• Sift crushed cany, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom agains edge of bowl. Place on parchment lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half of the cookies with dust and half with candy pieces. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.