Chocolate Peppermint Pie

Since starting this blog, I've created a new motto: never show up empty handed. Even with my own family, never show up empty handed. So when I arrived a few days before Christmas, I had in hand a chocolate pudding pie.

I tried to make a pudding pie once a couple years ago and my downfall was certainly not allowing enough time for it to set. This time, the pie had an overnight stay in the fridge to set. Chocolate graham crackers were pulverized and mixed with butter to make the crust. I used a springform pan for this but you could also use a pie pan if you don't have one.

The pudding mixture is made in a saucepan by combining whole milk, corn starch, sugar, butter and two kinds of chocolate. The mixture will thicken as it cools at which point you can spread it out in the crust. For me, I stopped here and saved the topping for just before serving.

Heavy whipping cream is aptly named. If you take a hand mixer to it, it thickens up into a tasty whipped topping and if you keep going, I believe you will get some fresh butter. This whipped topping had some sugar and peppermint extract added to it. Once it was thick enough and stiff, I added it to the spring form pan pie and spread it out nice and evenly. Topped with crushed candy canes and red sprinkles, it was quite festive.

I let the pie set while we ate dinner and the spring rim came off perfectly. The first slice of pie was hard to get out as you have to cut through the cookie crust. But after that initial piece, it's easy as--well, pie.

This could be adapted to be a real New Year's pie (as opposed to the one I tried to make once upon a time). I like peppermint for the holidays but not too much as some people aren't a fan. This offers a nice hint of mint and chocolate together in a heavenly combination.

 

 Recipe

Crust

• 9 ounces of chocolate graham crackers (2 packages)
• 1 stick of unsalted butter, melted
• 1/4 cup of granulated sugar

Filling

• 2 cups of whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 3 Tablespoons cornstarch
• 1/4 teaspoon salt
• 6 ounces semi-sweet chocolate
• 2 ounces mint flavored chocolate (such as Andes)
• 2 Tablespoons unsalted butter

Topping

• 2 cups heavy cream
• 2 Tablespoons confectioner's sugar
• 1 Tablespoon peppermint extract

1. In a food processor, pulse the chocolate graham crackers until you have fine crumbs. Add the sugar and pulse once or twice more.
2. Add the melted butter to the graham cracker crumbs. Press the mixture into a spring-form pan or pie pan that has been sprayed with non-stick spray.
3. Bake the crust in a 375 degree oven for 15 minutes.
4. While the crust is baking, heat the milk in a medium sauce pan until it comes to a simmer. 
5. Remove the milk from heat and whisk in the egg yolks, sugar, cornstarch and salt.
6. Return the sauce pan to heat and bring to a rolling boil, whisking constantly.
7. Once the mixture boils, whisk in the semi-sweet and mint chocolate. You can return the pan to a low heat if the chocolate isn't mixing well.
8. Allow the  mixture to thicken away from heat before pouring into the prepared crust.
9. Place the pan with crust and filling in the fridge for at least an hour but until set. I recommend leaving it overnight
10. About 30-40 minutes before serving, whisk the heavy cream, peppermint and sugar together with a hand mixer. Mix until the cream thickens and becomes like whipped cream.
11. Spread the whipped topping over the set chocolate pudding pie. You can top this with sprinkles or crushed candy canes.
12. Allow the pie to set with the whipped topping for half an hour before removing the spring form rim (if using a spring form pan).

Traditional Trash Party Mix

It took me a long time to understand some of the stories my grandmother told me. For example, she was not the original Kilroy, she just went by that name when she made art. And she didn't invent paper mache, she just made what she called 'rustiques' which were somewhat mache-ed fruits on pieces of drift wood that she sometimes sold. And eventually I learned that when she was offering me trash, she was offering me a delicious party snack and not actual garbage.

Trash has become a Christmas staple in our family with jars of all sizes arriving in the weeks leading up to Christmas. I have distinct memories of her leaning over the oven to stir a turkey pan filled with trash. When people talk about Chex Mix party mix, I think of Trash and how it's far superior. Chex Mix will do in a pinch but if you want the good stuff, head to the Trash.

Like most good recipes, this one is based on taste and improvisation, something I'm not so familiar with in the kitchen. Baking requires a somewhat precise hand whereas Trash requires a dash of this, a pour of that, a craving for another this. You can make it whatever you want, really.

 

My version of trash had the traditional rice squares (aka: Chex), pretzels and peanuts but I also added walnuts, pecans and stuffed pretzels. I bet bacon cheddar pretzels would be heavenly in this but I tried using mustard ones instead. Melted butter mixed with some soy sauce and Worcestershire sauce form the base with which to coat all the munchies. For that extra kick, I added a squirt of sriracha sauce. Plus, it's the end of 2014, Year of Sriracha.

All of the ingredients are left to soak up the spices and oils. Every 20 minutes or so, you can stir everything around to make sure each bite is soaking up the goodness. Once things are crunchy and don't appear squishy, you're ready to dive in. If there's too much marinade, you can always add more munchies, especially oat or rice squares since they'll soak up the most juice.

 

It seems like this was a success given the lack of leftovers. It has more flavoring and custom touches than just a bag of pre-made mix. But then again, homemade always does!

What are some of your holiday baking/cooking traditions? Even if it's Chinese food and a matinee movie, traditions are traditions.

 

Christmas Trash

• 2 Tablespoons of butter
• 1/4 cup of Worcestershire sauce
• 3 Tablespoons soy sauce
• Splash of sriracha
• 2 cups of mixed nuts
• 1 cup of pretzels
• 1 cup of stuffed pretzels
• 2 cups of rice square cereal

Note: You can change the quantities of munchies to your liking and swap out for other items

1. Preheat the oven to 250. In a 9x13 baking pan, melt the butter.
2. Once the butter is melted, add the Worcestershire sauce, soy sauce and sriracha as well as any other desired spices. Mix together.
3. Pour the nuts, pretzels and cereal (or any other munchies) into the pan. Stir to coat with the spice sauce.
4. Bake in the oven for 20 minute intervals. After 20 minutes, carefully stir and return to the oven.
5. Continue baking until the sauce is baked into the munchies and they appear crunchy. 
6. Trash can be stored in jars and shared as holiday gifts or served in a bowl at a party. 

Vegan Thumbprint Cookies

These days, I find it harder and harder to bring baked goods to the office that everyone can enjoy. With some coworkers being gluten free and others being vegan, it can be hard to balance all of the dietary restrictions. With my team's holiday party coming up, I wanted to make treats that everyone could enjoy.

While I've made vegan cupcakes before, I found it rather difficult to find a vegan cookie recipe. Finally, after about a half hour of internet searches and cookbook consulting, I finally found a winner: something that was vegan and could be made with things already in my pantry. Note that this is not actually gluten free though.

 

Almonds are coarsely ground in a food processor to make a chunky almond flour. Next, oats are also pulverized and mixed with the almonds a dose of flour. Canola oil and maple syrup are used to combine the dry ingredients. Since we're using oats, they will soak up additional water as you let the mixture set. I was happy that this recipe used up the last of my bottle of oil and maple syrup so it felt like I was making extra space in my pantry.

 

Forming balls of dough, you can make a dent in the center for the 'thumbprint' portion. The cookies are a little crumbly so may crack or come apart but can be easily pressed back together. The cookies are baked for 15-20 minutes with jam filled centers. Also make sure the jam is vegan.

The cookies tasted pretty healthy without butter or eggs in them. I was pretty proud that they turned out well and accommodated my vegan friend. Unfortunately, I didn't know that he also had a nut allergy. You can't win 'em all!

 

Recipe
adapted from Shutterbean

• 2 cups whole almonds
• 4 cups quick-cooking oats
• 1/4 teaspoon salt
• 1 1/2 cups of flour, divided
• 1 cup canola oil
• 1 cup maple syrup
• Jam of choice

1. Line a baking sheet with parchment paper and set aside. Preheat the oven to 350. 
2. Using a food processor, pulse the almonds until they are coarsely chopped. You don't need to make it as fine as flour but the larger the chunks are, the more difficult it will be for the cookies to stay together.
3. Place the ground almonds in a medium bowl. Now pulse the oats in batches in the food processor with the salt. 
4. Combine the almonds, oats, and 1 1/4 cups of flour together in the medium bowl.
5. Next, gently stir in the canola oil and maple syrup until well combined.
6. Allow the mixture to stand for 10-15 minutes. If it is too runny, you can gradually add the remaining 1/4 cup of flour.
7. Form the dough into small ball the size of an apricot. I used a small melon baller for this. Place the cookies on the baking sheet lined with parchment.
8. Gently bore a small whole into the center of the cookies. I used the end of a spoon for this and also gently flattened the cookies slightly.
9. Fill the holes with your jam of choice. 
10. Bake the cookies for 15 minutes or until golden brown.
11. Allow the cookies to cool before serving or packaging for gifts. 

Classic Cookie Cutter Cookies

Last week, we focused on truffles. This week, it's looking like cookies are the golden ticket. When I was a kid, we always made cookie cutter sugar cookies at Christmas. We had a big tin full of different shapes and it was always such a struggle to decide which ones to make! A sheet of camels, a row of angels, the big Christmas tree or the miniature one. So many choices for a kid to make. I was primarily responsible for punching out shapes while my mom made and rolled out the dough. I always wanted to make more and more cookies and would get frustrated when the dough would stick or my shapes would get ruined trying to pull them off the cutting board.

I feel like it's a frequent issue to have trouble making Christmas cookies. I've tested a few recipes, including store bought dough, to try and find an easy to make and easy to roll dough. This recipe comes from a magazine tear-out from last year's holiday specials. While it didn't go perfectly, keep your cool and all will be well.

The dough can be made ahead of time so I made it a day in advance so there was ample time to chill the dough. I actually ended up freezing half of it for when we get closer to Christmas day so I can make cookies again, without the work of making dough. Even though it was meant to chill, I was skeptical of this dough because it came out very crumbly.

I told myself that compressing the dough in plastic wrap and chilling it would magically make it solid. Of course that didn't work. When I went to take the dough out in pieces to roll out, it just crumbled in my hands. No matter how much I tried to fuse the butter and sugar and flour together between my hands, it just wasn't having it. So I added a little water. Yes, it made the dough sticky and yes that required extra flouring of the rolling pin and board but it worked! Christmas is saved!

Whereas my mom still has an abundance of cookie cutters, I have three holiday shapes (a tree, a gingerbread man, and a snowflake) and three Star Wars shapes (Yoda, R2D2 and Darth Vader). If you turn Yoda vertical and pinch his ears a little bit, he looks like an ornament. And Darth Vader could easily be a bell. R2 is just R2 though.

My other struggle with cookies (and cupcakes) is finding the right kind of icing. I want the icing that dries quickly so I can stack the cookies. I want icing that doesn't get sticky or too soupy. Once more, after many experiments, I have found royal icing to be the best choice. It's a snap to make, just powdered sugar, vanilla and egg whites, and you can add food coloring to make whatever designs you please. And best of all, it does in fact dry so you don't get squishy cookies.

More cookies happened this week and I'm sure you all have had your fill of pot lucks, cookie swaps and holiday parties but I find baking and decorating with friends and family is a great way to spend time together. And really, that's what it's all about.

Recipes
Cookies-dough will need to chill for at least 2 hours before rolling

•  3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 cups of flour
• 2 1/2 sticks of unsalted butter, chilled and cut into 1/2 inch pieces
• 1 cup of sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract 

1. In a medium bowl, combine the salt, baking powder, and flour. Mix well to incorporate.
2. In a large bowl, combine the sugar and cubes of butter. Using a hand or stand mixer, mix the ingredients until it's coarsely combined. It doesn't need to be smooth or creamy.
3. Add the egg, yolk and vanilla to the butter mixture. Use an electric mixer to combine.
4. Gradually add the dry ingredients to the mix.
5. Once everything is combined, divide the dough in half and wrap in plastic wrap to create two 1 to 1 1/2 inch thick discs. If the dough is crumbly, add small amounts of water until it stays together.
6. Allow the dough to chill for at least two hours. You can also freeze the dough for up to a month.
7. Once the dough is ready, preheat the oven to 325 and line two baking sheets with parchment paper.
8. From the chilled dough, break of a segment and roll out on a generously floured surface. Also flour the top of the dough or rolling pin to prevent the dough from sticking.
9. Punch out your cookie shapes and place on the parchment paper. These won't spread much so you can put multiple cookies close together.
10. Bake the cookies for 10-15 minutes or until lightly golden.
11. Allow cookies to completely cool before frosting. Or eat plain and warm. 

Royal Icing

•  3 1/4 cups powdered sugar
• 2 large egg whites 

1. In a medium bowl, combine the powdered sugar and egg whites. 
2. Mix together until you create a smooth frosting. You can use a hand mixer, whisk or even a spoon.
3. If you want other colors, add 3-4 drops of food coloring. 
4. Use a butter knife or pipette to decorate cookies. The frosting will dry in a few minutes so you can stack cookies together. 

Peppermint Chocolate Truffles

Chocolate is always on the menu. And if it isn't on your menu normally, it should be during the holidays. Stuff your face, stuff your friends' faces, chocolate for everyone! White chocolate is a little rich so not everyone is a fan (yup, referring to the egg nog truffles from earlier in the week). So of course I also made dark chocolate ones too.

For an added pep and holiday spirit, you can add peppermint extract to the truffle dough. You can also flavor them with another extract if you prefer, there is quite a variety of oils available. Similar to the egg nog truffles, chocolate, cream, and butter are melted together. Once everything is smooth, you can add the peppermint extract and allow the mixture to set in the fridge.

 

Once the dough is ready, melt even more chocolate and dip the dough in the melted goodness. If you have some holiday angst or stress, take a mallet to some candy canes to make peppermint toppings for the truffles. Otherwise, you can use the food processor or sprinkles.

Just remember, nothing is perfect and the truffles don't have to look perfectly smooth or Pinterest worthy. Just look at these splendid examples of Pinterest failures. And this clip from Meet the Robinsons where failure is celebrated with great enthusiasm.

Enjoy the weekend, decorate your tree, make some truffles and drink some egg nog! Holiday parties are among us in full force but don't let that get you down, embrace the cheer!

Recipe

• 6 oz semi-sweet chocolate
• 1/2 cup heavy cream
• 2 Tablespoons unsalted butter, room temperature
• 1/2 teaspoon peppermint extract
• 3-4 candy canes
• 12 oz semi-sweet chocolate (or white chocolate if you prefer)

1. In a small saucepan, heat the heavy cream until it begins to bubble.
2. Combine the 6 ounces of chocolate, warm butter, and hot cream in a bowl. Gently stir until the chocolate is melted.
3. Stir in the peppermint extract.
4. Cover the mixture with plastic wrap pressed against the surface of the dough. Allow to chill in the fridge for 1-2 hours.
5. While the dough chills, crush 3-4 candy canes for decoration, if desired. 
6. Once the dough is set, use a spoon or melon baller to form small truffle balls. 
7. Melt the remaining chocolate in a double boiler or the microwave.
8. Dip the truffle balls into the melted chocolate and place on a tray lined with wax paper.
9. Sprinkle with crushed candy canes or sprinkles. 
10. You can store truffles in an airtight container for up to one week.