Monday, December 31, 2012

December Bakin' Friends


Our secret ingredient for December was peppermint which just screams "the holidays."  And my Bakin' Friend for this month, Dawn Perkowski, did not disappoint!


I couldn't believe my eyes when I opened the box!  They looked so perfect!  Plus, she added a few other flavors she had made:  Oreo cookie truffles, gingerbread Oreo truffles and chocolate/orange truffles.  I had never heard of gingerbread Oreos but boy, do they make a delicious truffle!  I'll be on the lookout for those next year!

I cut one of the peppermint truffles in half - so smooth and creamy.  And beyond delicious, these things melt in your mouth.  And I should know, I've already had a few . . .

Dawn included the recipe on a very pretty and festive recipe card.


Sorry about that last photo :)

Dawn, thank you so much for these amazing truffles!  Your recipe will definitely be at the top of my holiday baking list next year.  Happy New Year to you!

If you would like to join our group of Bakin' Friends, please go to for more information.

Wednesday, December 12, 2012

Peppermint Crunch Chocolate Chip Cookies!

I came across The Great Food Blogger Cookie Swap on Facebook while attending CookieCon in Salt Lake City last month.  I made sure to save all the information so I could enter my name and blog as soon as I got home.  You see, I love to bake and I love homemade cookies so I thought what a great way to get three different kinds of delicious cookies in exchange for doing something I truly love?  A definite win-win situation!

Once I was confirmed as a cookie swap participant, I knew right away what kind of cookies I would make.  Is there anything better than homemade chocolate chip cookies???  I think not.  And I have always loved peppermint bark.  When I first started making these cookies, I would buy a tin of bark at Trader Joe's, chop it up and add it to the cookie dough.  Then I discovered Andes baking chips, put 2+2 together and have been using them ever since!


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 - 12 oz. package semi-sweet chocolate chips
1 - 10 oz. package Andes Peppermint Crunch Baking Chips

Preheat oven to 375 degrees F.  

In a small bowl, combine flour, baking soda and salt; set aside.  Beat butter and sugars until light and fluffy.  Slowly beat in vanilla extract, then add eggs, one at a time, until combined.  Add 1/2 of flour mixture, mixing until just combined.  Add remaining flour and mix until incorporated.  Slowly mix in chocolate chips and Andes baking chips.

Drop dough by rounded tablespoon (about 3 inches apart) onto parchment lined OR ungreased baking sheets (I used a tablespoon cookie scoop).  Bake for 10-12 minutes or until golden brown, rotating baking sheets half way through baking time.  Cool on pans for 5 minutes then remove to wire racks and cool completely.  Makes approximately 5 dozen.  Enjoy!

I am entering this recipe for Peppermint Crunch Chocolate Chip Cookies in the Creative Holiday Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!