Wednesday, March 28, 2012

I really should give up....

I really should give up this blog. I am such an irregular poster and clearly not committed enough to the cause. However, I am not a quitter and I just love the blog world too much to leave. So, I will continue to attempt this journal while trying not too feel inadequate compared to other blogs glossed with a dash more perfection and a sprinkle more prettiness I will be who I am....imperfect with a heart that always strives to be better.

Holiday baking has commenced at the Bickie Household. It really should be our time of year given the blog name, right? I do love to bake and my family usually enjoys my creations. I always look forward to my book club cookie exchange for the trays and trays of yummy cookies that I bring home. I get a little bored with baking so many of just one kind of cookie. So this year, once again, I am going to make double batches of two different cookie recipes. My pecan bars (click here for the recipe) are already made and in the freezer. Today I am baking Chocolate Mint Creams. The recipe is below. Instead of the meltaway creams I use Hershey Candy Cane Kisses. The recipe is from Holiday Baking 2008. They are delicious. Enjoy!

What You Need

  • 1 1/4 c flour
  • 1/2 t baking soda
  • 2/3 c packed brown sugar
  • 6 T butter
  • 1 T water
  • 1 c semisweet chocolate chips
  • 1 egg, lightly beaten
  • Pastel cream mint kisses (about 48)

What You Do

In a small bowl, combine the flour and baking soda; whisk to combine. Set aside.
In a medium saucepan over low heat, combine the brown sugar, butter, and water. Cook, stirring often, until the butter is melted. Add the chocolate chips and continue to cook over low, stirring often, until the chocolate is melted and the mixture is smooth. Pour the chocolate mixture in a large bowl and cool for 10 minutes.
Stir the egg into the chocolate mixture. Stir in the flour mixture until well combined.
Cover the dough and chill for 1-2 hours or until the dough is easy to handle (I chilled the dough for maybe 30 minutes because I am impatient).
Heat oven to 350ยบ. Line a cookie sheet with parchment paper.
Shape the dough into 1-inch balls (I used a tablespoon measure to portion the dough). Place the balls on the cookie sheet, leaving 2 inches between the balls.
Bake the cookies for 8 minutes. Immediately place a mint on top of each cookie. Bake the cookies for another 2 minutes until the edges are set.
Transfer the cookies to a wire rack to cool. If you desire, use a small spatula to flatten/spread the melted mint before it cools and hardens.


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