Chocolate Candy Cane Cookies

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This will be my one Christmas themed post of the year. I think I failed on the holiday preparedness front. But in turn, I’ve had lots of baby snuggles instead.

These cookies are so yummy! The original recipe, from Liv for Cake, called for Black Cocoa which I couldn’t find so I just substituted more regular cocoa. The cookie batter also has peppermint extract which is tasty but you can leave it out if the candy cane pieces are enough peppermint for you.

Chocolate Candy Cane Cookies
2 cups all purpose flour
1/2 cup Dutch-processed cocoa powder or 1/4 Dutch-processedΒ and 1/4 cup black cocoa
1 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup packed light brown sugar
2 large eggs (room temperature)
1 tsp peppermint extract (optional)
1 bag white chocolate (melted)
crushed candy canes

  1. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
    2. In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3 minutes). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
    3. Chill dough for at least 1 hour or overnight.
    4. Preheat oven to 350Β°F and line baking sheets with parchment paper or silicone mats.
    5. Portion dough onto baking sheet, approximately 1 Tbsp each. Bake for 10 minutes, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
    6. Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
    7. While cookies cool, melt the white chocolate in a double boiler. If you don’t have a double boiler (I don’t), bring a small sauce pan of water to a boil. Place white chocolate in a small mixing bowl that will rest atop the sauce pan without touching the water. Continuously stir white chocolate as it melts.
    8. Dip in melted white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.

Enjoy!

 

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Walnut, Mint & Feta Brown Rice

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I feel like, as a blogger, I’m supposed to be fairly tech savvy. This is 1000% NOT the case right now. I got a new laptop last week, and I’ve been battling with it non-stop. I guess I’m battling more with figuring out how to use Windows 6 than the computer itself. Either way, its irritating and I keep pulling out the old laptop while the new one just sits on my desk looking pretty. Right now, though, I’m forcing myself to use the new one. It’s working, although, it’s taking me about 3 times as long to edit photos and create a blog post.

I made this side dish a week or so ago when I forgot to buy a veggie for dinner and decided to throw some things together that I had leftover in the fridge and pantry. It turned out so incredibly tasty, it’s now one of my quick and easy side dishes!

Walnut, Mint & Feta Brown Rice
makes 6 servings
1 cup brown rice, cooked to package directions
1/3 cup crumbled feta
1/3 cup chopped walnuts
2 Tbsp chopped mint leaves

1. Mix all ingredients in a bowl and serve. How easy is that?!?!