![]() ![]() Truth be told, I often forget put my eggs out on the counter before baking, so I can say first hand, this tip works like a charm. Once the butter and sugar have properly creamed, add the eggs and vanilla, mixing until incorporated, about 30 seconds. ![]() By the time they are creamed, the eggs will be room temperature and ready to use. Ideally, the eggs should have been brought to room temperature before baking, but if not, place 2 eggs under running hot tap water, while the butter and sugar beat together. With that said, cream the softened butter and sugar for 2-3 minutes, until nice and fluffy. Without getting too deep into the science of baking, I’ll just say, using butter at the correct temperature-around 65 degrees-allows for cookies that retain their shape and structure when baked, giving them that nice chewy texture, that most of us desire in a cookie. It should be slightly cool to the touch, but soft enough to leave an indentation when pressed. Start by using softened butter that isn’t too soft. The process of making these cookies is basic, but there are a few things to keep in mind. The hardest part is waiting for the cookie dough to chill before baking, but you can always sneak a bite of dough during the waiting period-I always do! With a few tips and tricks, you’ll have the smell of peppermint and chocolate wafting through the kitchen soon enough. When putting together a cookie box or tin, it’s best to have a few options, ranging from complicated recipes to easy, like these cookies, which are made in a flash, and simple to put together. As we get closer to Christmas, watch for sales on the baking and chocolate aisles, as prices will decrease near Christmas. This makes for an affordable baking bar, but also such a sweet and easy holiday gift. I ordered a bulk box of twenty bars during Ghirardelli’s Black Friday sale, and was able to snag each bar for a little over a dollar. This chocolate can frequently be found on sale during the holidays, but is often underutilized in baking. I wanted to create an easy, yet delicious treat, featuring my favorite holiday bar-Dark Chocolate Peppermint Bark. To easily crush the candy canes, I use a mini-food processor, but you could also smash them by hand by putting them in a ziplock bag and hitting them with a hammer.I am located on the coast of California, so Ghirardelli Chocolate-maker of amazing chocolate-is close to my heart. Then you simply sprinkle on the remaining candy canes and cookies and refrigerate until firm. Once the semi-sweet chocolate is ready, you’ll sprinkle half of the crushed candy canes and Oreo cookies on top of the white chocolate layer, then pour on all of the semi-sweet chocolate and spread smooth. You want the white chocolate layer to semi-set. You’ll do the white chocolate layer first, so that you can spread it in the pan and chill it while you’re making the semi-sweet chocolate layer. The white chocolate and semi-sweet chocolate layers are both made in the microwave. The crunchy candy cane and Oreo mix-ins.The decadent semi-sweet chocolate top layer. ![]() ![]()
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