Peppermint Swig Sugar Cookies

Peppermint during Christmas time has me like!  The sad thing is, my family doesn't like Peppermint at all!  Like, 2 of my boys won't even eat candy canes, or mint gum, and hates peppermint toothpaste!  Where did they come from?!?!?!  Certainly Not Me!!

 These Swig style Peppermint Sugar Cookies are simply divine!  Like I would put them in as a high 2nd Place to my favorite Moms Sugar Cookies!  The unique thing about these cute Christmas cookies are those yummy Andes mints pictured above!  Technically you can find peppermint baking chips around, but they don't have the the Red in it!  And the red in the dough is just what makes them look soo festive!

 December is such a rollercoaster of emotional, sentimental, holiday binging kind of month for me.  If you know me, I'm pretty disciplined when it comes to eating treats, but come December, EVERY. SINGLE. RESTRICTIVE. RULE. GOES. OUT. THE. DOOR.  It's sad really......  But I truly love Holiday Food, and I figure I can start over come January 1st, and try and dodge the 3 January birthdays I have in my family!

 Anyways, back to these cookies.  These things just melt in your mouth.  I was a little skeptical about putting sour cream in it (I actually had to do half Greek yogurt cuz I ran out) But I don't know why, because I always put sour cream in cakes!  The subtle peppermint has you dreaming of sugar plums, and the cute candy canes crushed on top is totally optional! (But highly recommended)

These cookies were adapted and slightly changed from A Bountiful kitchen

Christmas Swig Cookies

 Cook Time 15 minutes

 Total Time 15 minutes

 Servings 20 -24 cookies

INGREDIENTS

• 1/2 cup butter
• 1/2 cup Coconut oil
• 1 cup sour cream
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 4 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup Andes Peppermint Crunch Baking Chips 
• sugar for top of cookies

FOR FROSTING:

• 1/2 cup butter softened
• 2 tablespoons sour cream
• 4 cups powdered sugar
• 1 teaspoon vanilla
• dash of salt
• 1-2 drops peppermint oil, or 1/2 tsp peppermint extract
• 2-3 tablespoons milk if needed
• 2-3 crushed candy canes

INSTRUCTIONS

1. Preheat oven to 350 regular bake.
2. Take butter out of refrigerator and microwave for about 15 seconds.
3. Place butter, oil and cold sour cream in a mixing bowl.
4. Mix for about one minute.
5. Add sugar and vanilla extract, mix until smooth.
6. Add all dry ingredients at once, including Andes Peppermint Crunch Baking Chips.
7. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
8. Spray the cookie scoop with a little cooking spray.
9. Scoop the dough onto a lightly greased cookie sheet. I used a 1 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
10. Place about ¼ cup sugar into a small bowl.
11. Spray the bottom of a flat glass with cooking spray.
12. Flatten one cookie a bit then dip the glass in sugar.
13. Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.
14. I bake 12 of the smaller cookies per tray. Continue until all cookies are flattened.
15. Bake in oven for about 10-12 minutes bake or (12-15 for larger cookies) until edges are lightly golden and cookies are slightly firm to the touch.
16. Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
17. Place the cookies in the fridge and chill.

PREPARE THE FROSTING:

1. Beat together the butter, sour cream, powdered sugar, vanilla, peppermint extract and salt. When all ingredients are incorporated, add a little milk if the frosting needs to be thinned.
2. Frost and sprinkle candy canes after the cookies are completely chilled.
3. Makes about 35 smaller cookies or 18 large cookies

Soft Frosted Chocolate Peppermint Cookies

Ok, I know, for trying to pose as a "Fit Momma Foodie", I admit I bake a lot during the holidays.  I can't fight it.  I'm only human!  That being said, I only bake what I know is worth my calories, and what I crave.  Which is 99% of the time Peanut Butter, but during the holidays I can't get enough peppermint! I Love candy canes, and I love to smell eat and breath peppermint!  And these yummy, soft cookies are magical, and melt in your mouth!  I got the recipe from the great Jaime Cooks It Up!

These are just a perfect treat for yourself, or if you have enough will power to give half of them away, then they are wonderful treat to share!!

Even my boy that swears he doesn't like peppermint or mint for that matter, he wont even chew mint gum, HE actually LOVED them!  Score!

Soft Frosted Chocolate Peppermint Cookies

Total Time: 1 hour, 30 minutes

Yield: 48

Ingredients

COOKIES:

1 C butter, softened

1 C sugar

1 C brown sugar

2 eggs

2 tsp vanilla

2 1/4 C flour

1 tsp baking soda

3/4 C unsweetened cocoa powder

1 tsp salt

1 1/2 C milk chocolate chips

PEPPERMINT FROSTING:

1 C white chocolate chips

4 ounces cream cheese, softened

4 Tb butter, softened

4 C powdered sugar

2 Tb milk

2 tsp vanilla

1 1/2 tsp peppermint extract

4 drops red food coloring

dash salt

15-20 mini candy canes

Instructions

1. Preheat your oven to 350 degrees.

2. In your stand mixer, cream together the butter, sugar and brown sugar for 2 minutes. Scrape the bottom of the bowl and add the eggs. Cream for an additional 1 minutes, or until light and fluffy.

3. Add the vanilla and mix just until combined.

4. In a separate bowl toss together the flour, baking soda, cocoa powder and salt. Add the dry ingredients to the creamed mixture and mix just until combined.

5. Fold in the chocolate chips.

6. Spray your cookie sheets with cooking spray and form the dough into 1 1/2 inch balls.

6. Bake for 7-8 minutes or until the tops of the cookies crack. Remove the pan from the oven and allow the cookies to finish baking on the hot sheet. Remove to a wire rack and cool completely.

7. To make the frosting melt the white chocolate in the microwave in 30 second intervals, stirring after each one.

8. Beat the butter and cream cheese together until smooth. Add the white chocolate and mix. Don't be worried if it looks kind of chunky at this point. That's normal. :)

9. Add powdered sugar, milk, vanilla, peppermint extract (if you don't have extract you can use peppermint essential oils and only use about 6 drops), food coloring and salt. Mix for 1 minute. Scrape the bottom of the bowl and mix on medium speed for about 2 minutes of until its nice and smooth and a bit fluffy.

10. Unwrap the candy canes and place them in a gallon sized ziploc bag. Seal the bag tightly and crush them with a rolling pin.

11. Frost each cookie, making sure to sprinkle the candy canes over the top directly after it's been frosted.

Store in an airtight container. These cookies freeze super well! Make sure and lay a sheet of parchment paper between layers of cookies if you are going to stack them, so they don't stick together.

Enjoy!

Popeye Muffins

So I've literally had this recipe hanging around since St. Patricks Day, and just stumbled across the picture I took on my camera!  So I figured, it's better late than never, because it's not like you can only make these bad boys for St. Patricks Day, you can have them anytime of the year!  Those green muffins are dyed purely by Spinach.  No artificial dyes or food colorings.  My Kids Loved them.  Heck, I loved them.  A little too much!  And the next best thing is they are sweetened with Pure Maple Syrup, not sugar.  They literally melt in your mouth!

makes 12

2 cups flour, I used 1 cup whole wheat, 1 cup white

2 teaspoons aluminum-free baking powder

½ teaspoon baking soda

½ teaspoon fine ground sea salt

1 large egg

¾ cup pure maple syrup (Grade A or Grade B)

¾ cup unsweetened almond milk)

¼ cup unrefined coconut oil, melted

2 teaspoons pure vanilla extract

1 5- or 6-ounce bag of fresh baby spinach leaves

2 medium ripe bananas, mashed

1/2 Cup Chocolate Chips

1. Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a blender add egg, maple syrup, milk, oil, vanilla and spinach.  Process until pureed.
4. Add spinach mixture to the flour mixture and stir until just combined.  Fold in the mashed banana and Chocolate Chips.
5. Scoop batter into prepared muffin tin, filling cups about ¾ full.    Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
6. Store at room temperature up to 3 days.  These freeze nicely!

Pumpkin Rolls

So I know, its been like months since I've posted a new recipe!  I blame it on the combination of having a cute little baby around, AND trying to operate a new computer!  Anyways, I made these yummy pumpkin Rolls for BUNKO this month and not only did my mouth water over them, I had MANY people begging for the recipe so they could make them for Thanksgiving!  Aren't they just darling!!!  And they really don't take that much more time than rolling up plain old circle!!  I wish I would have taken pics during the process, but I've been soo out of the loop about blogging my food,  until THIS BLOGWORTHY yummy pumpkin roll!  Which of course I found on Pinterest with a way cooler picture than mine!

Yield 30 Rolls:

3/4 cup whole milk, scalded

1 cup canned pumpkin puree

1/3 cup light brown sugar

1/3 cup white sugar

6 tablespoons butter

1 egg

1 teaspoon salt

2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar

1/4 cup lukewarm water

5 cups all-purpose flour

15-20 pecan halves, sliced into 3 vertical sections

1/4 cup melted butter, optional

Directions

1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
2. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
3. Add in flour gradually until well combined. The dough will be sticky.
4. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
5. Turn the dough out to your table or  board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
6. Punch the dough to deflate and knead it for a few seconds on a board. Cut the dough in half. Cut each half into about 15 pieces.
7. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
8. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
9. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
10. Preheat oven 350ºF for 20 minutes.
11. If the center indentation is not obvious on the rolls, poke them again with your finger.
12. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
13. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
14. Insert pecan slices on top for your pumpkin stem.

Christmas Morning Rolls

I got this yummy recipe from my friend Mindee who makes these every year for Christmas or New Years, and boy are they delish!!!!  Delish and easy because you do all the work that night and let them sit over night and pop them in the oven in the morning!  How nice is that?!??!  This year, I put them on my list to make for Christmas morning, just to make sure I didn't miss out on them!!!  YUMM!!

22-24 Frozen Rhodes Rolls
1/2 package Butterscotch pudding (cook and serve)
1/2 Cup butter
1/2 - 3/4 Cup brown sugar
Cinnamon

First you grease your bundt pan and sprinkle with almonds.  Above I had slivered almonds, but you could used sliced or whatever you have.  Put your frozen rolls on top of the almonds.  Sprinkle with your dry pudding mix and lightly with cinnamon.  Bring your butter to a boil then take off heat and stir in your brown sugar.  Pour over your rolls.  Cover with plastic wrap or a damp cloth and let raise over night.  So you want to make sure it's the last thing you do before you go to bed.
In the morning, place bundt pan on a cookie sheet to catch any spillovers.  Turn your oven to 350* and Bake for 25-30 minutes.  When you remove from oven, turn the pan upside down on a platter and the sugar with cover the rolls.  Enjoy while warm!!!!!

Pumpkin Chocolate Chip Biscoff Cookies

Well I didn't think I would post another pumpkin Chocolate Chip cookie recipe on here again because I already have 2 recipes I love!  BUT. I. LOVE. THESE. COOKIES.  The combination of the pumpkin and the Biscoff is sooo smooth and creamy!  They are probably the most moist pumpkin cookies ever!!!  I've had Biscoff spread sitting in my cupboard for probably 6 months not knowing what to do it with it, so when I  stumbled across this recipe on pinterest, I knew I had to try it!

1/2 Cup unsalted butter - room temperature
1/2 Cup Biscoff spread
1/2 Cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp pure vanilla
1 Cup Libby's Pumpkin Puree (not the pumpkin pie mix)
1 1/2 tsp Cinnamon
1 1/2 tsp Pumpkin Pie Spice
2 Cups - Flour ( I did 1 1/2 cup white flour, 1/2 Cup Whole Wheat Flour)
1 tsp Baking Soda
1/2 tsp salt
1 1/2 Cups Semi Sweet Chocolate Chips

Preheat your oven to 350*.  Lightly spray your cookie sheet with Pam.  Cream your butter, Biscoff spread and sugars in a mixing bowl.  Add in your egg, & vanilla and beat until light and fluffy.  Add in your pumpkin and mix well, then scrape down sides.  Add in your spices, soda and salt.  Then last, slowly add your flour until just mixed ( you don't want to over mix the flour in)  Then add in your chocolate chips.  Drop by spoonfuls on your cookie sheet and cook for 10-12 min or until set up.  Allow to cool on cookie sheet for 5 minutes before moving them to a cooling rack!
Enjoy!!!

Valentines Popcorn Treat

Let's be Honest.  I just finished the Paleo challenge and it was a wonderful experience and I felt really good about myself even though it was the hardest thing ever to do!!!  BUT, I have to be honest with myself that I know I wont ever be 100% Paleo unless I am in another challenge.  But I do think I am forever changed because of it, and my eyes have been opened because of it.  I know you can lose weight from it, I know you are eliminating a lot of things that can be harmful to your body from doing it.  But I think for my lifestyle right now I'm probably going to stick to it 85% of the time!  So if your looking for straight paleo recipes you might have to look else where because I'm pretty sure that their is going to be bit of variety on this recipe blog!  So for now, this popcorn treat is to die for and my entire family devoured the whole thing in one night!!! Enjoy!

 2 Bags of lightly buttered popcorn - (you don't want mega butter because it will over take the taste and your    popcorn will be too yellow)
1 Bag of white chocolate ( or about 8 bakers squares)
2/3 Cup chocolate covered heath bits
1 Cup mini m&m's (valentine colors preferebly)

Just pop your 2 bags of popcorn and try to remove as many kernals as possible when cooled.  Melt your white chocolate as the bag instructs.  Drizzle over the popcorn and add m&m's and heath bits and stir until well combined.  Line a cookie sheet with parchment paper and let dry.  Break apart and add to little goody bags to give away  (I added valentine candy corns just for decoration) or fill a bowl and put in a good movie and go to town!!

Peppermint Bark Popcorn

 Hmmmmm, would you say I have a fascination with crushing up candy canes and sticking them in anthing that has chocolate on it?  Well, this popcorn is just yummy and very festive! It's smothered in Almond bark candy coating, peppermint, crushed candycanes and melted chocolate!  I added these to my plate of treats as well!  Enjoy!!!

http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Holiday Dipped Oreos

 These Dipped Oreos are very easy, and very fun to do!!  I kind of did a peppermint theme this year, these dipped oreos, peppermint bark, and peppermint bark popcorn that I will post tomorrow!!  It makes for cute gift baskets!!

http://jamiecooksitup.blogspot.com/2011/12/peppermint-dipped-oreos.html

Pomegranate & Feta Salad

So I know that I say I don't create a lot of things, but I created this salad and fell right in love with it. It's a very festive salad for the holidays that is fun to serve as side salad, or you can add grilled chicken to the mix and have it be one of your main courses. I loved it both ways!

Mixed Greens

Feta Cheese

Walnuts (you can roast them or not)

Pomegranate

Poppyseed Dressing (I like Briannas brand best) or you can use Rasberry Vinaigrette (same brand)

Just layer as much of it as you want depending if you are doing a side salad or a full blown salad for everyone to share. Soooo yummy!

White Cake Cupcakes & Sugar Cone Trees

So I REALLY never should have learned how to make cupcakes other than out of the box. Because I did NOT like cupcakes out of a box. But now when I get all fancy and add stuff to the box, I literally crave them, just like when I posted these Peanut Butter, Peanut Butter Cup Cupcakes. They just make them soooooooo moist and rich and thick like you were buying them from one of those fancy places like Temptations!!! Anyways, my Uncle Rick got married last night and my mom and I were in charge of the cupcakes. My Uncle is a simple man, who got married in a nice humble cabin and his wedding wasn't all about the ribbon and fancy stuff. So these Pine trees worked perfect for him. All it is, is the Sugar Cone Ice cream Cones, and you make homemade frosting like this one. (Store bought frosting doesn't harden up like homemade, and you need these to harden.) And you get a star shaped frosting tip and start at the bottom and work your way up, round and round! And yes, your hand gets tired!!! But super fun Idea!!!
You can give your cupcakes a big swirl, or...
A pretty ribbon effect...
http://www.ourbestbites.com/2010/05/easy-white-cake/

Peppermint Bark

This my friends, is soooooo delicious. And once again, very easy! Are you seeing a pattern with me? I strive for easiness when it comes to cooking/baking because I love to cook but I don't have tons of time! This is a fun treat to give away in a Christmas Basket to a neighbor or friend. Or I gave it to the gals I visit teach this year! Yum! If you don't have a double broiler then just take a look at my make-shift double broiler, and it works perfectly! Just put an 8x8 glass pan over a pot of boiling water and your set!

12 oz white chocolate Bakers squares (You can use chips if in a crunch)

12 oz semi sweet chocolate Bakers squares

2 tsp vegetable oil (or flavorless oil) - divided

1/4 tsp peppermint extract (it will still taste good without it, but better with)

4 Crushed Candy canes (a guess)

Start with putting your brown chocolate in the "double broiler", with 1 tsp of oil and let it slowly melt, stirring occasionally. Once completely melted pour into a lined with parchment paper 9x13 cake pan, and stick in the freezer for 10 min or until hardened. Repeat with the white chocolate and 1 tsp of oil after you have given the brown chocolate enough time to harden. But after the white chocolate is completely melted take off of the heat and let it cool down to about room temperature. Then stir in your peppermint extract and about 1/3 of your candy canes. Pour over your brown chocolate then sprinkle the rest of your candy canes and lightly press down on them so that they get stuck in the white chocolate. Put in the freezer again and let harden, then take out and break apart! I like to keep mine in the refrigerator when I don't have them out for display!