My mother-in-law brought her fabulous "cut-out" cookies. No matter how hard I try, I cannot duplicate her sugar cookie recipe. Must be her 40-something years of practice that have created near-perfection!
So, my contribution was a dessert recipe that I tried out of the December/January issue of Country Living magazine...Fudgy Peppermint Cups. Enjoy!
Fudgy Peppermint Cups
Makes 12 cups. Working time: 20 minutes Total time: 1 hr. 15 min.
Basic Brownie Batter (Follows)
4 ounces Peppermint Patties
1/4 cup semisweet chocolate chips, melted
3 (5 3/4-inch-long) candy canes crushed
1. Preheat oven to 325 degrees F. Combine Basic Brownie Batter and Peppermint Patties. Pour into a buttered and floured 12-cup muffin pan.
2. Bake until a skewer inserted into the center comes out with a few moist crumbs, 25-28 minutes. Let cool for 30 minutes. Remove from pan: ice tops with chocolate and sprinkle with candy canes.
|Fudgy Peppermint Brownies|
As you can see, I did not pour my batter into muffin cups. Because I needed to feed more than 12 people, I opted to use a 9x13 baking dish. I figured I could cut smaller pieces and make the dessert go farther that way. This worked, but the presentation wasn't nearly as cute as the muffin cups pictured in Country Living.
Basic Brownie Batter1 stick unsalted butter, plus more for pans
8 ounces bittersweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 cup all-purpose flour, plus more for pans
3 tablespoons for unsweetened cocoa
In a heatproof bowl over a pot of simmering water, melt butter. Add chocolate and stir until melted. Remove bowl from heat and set aside. In a large bowl, lightly beat together sugars, eggs, vanilla and salt until combined. Stir in reserved chocolate mixture. Add flour and cocoa and stir until just combined.
Wishing you all a blessed start to your new year. May 2011 bring you peace and happiness.