I’m thinking of turning Monday mornings into a time for weekly wedding updates. Everyone okay with that? Mmmkay good.
What’s become very evident to me over the past week and a few days is that I’m a very decisive bride. One who doesn’t dilly-dally over decisions in the least bit. And since Joey and I didn’t want a long engagement, it works out well.
*Date: July 9!
*Ceremony and reception locations: Check!
*Dress and veil: Check and Check!
In other news, I made you some cookies. Ugly ones at that. But just because they are ugly doesn’t mean they don’t taste amazingly delicious and deserve to be given a chance. Seriously, these cookies are pure deliciousness. They’re chewy, thin and crispy around the edges with a slight caramel wafer appeal. And for anyone who loves mint chocolate chip ice cream, these will pull at your heart-strings like none other.
Mint Hot Chocolate Cookies
Adapted from Martha Stewart Living, December 2010
*2 1/2 cups whole wheat pastry flour or all-purpose flour
*1/3 cup mint-flavored hot chocolate powder
*3/4 tsp. baking powder
*1/2 tsp. salt
*2 sticks butter, softened
*1 cup sugar
*1 large egg
*1 tsp. vanilla extract
*1 cup chopped peppermint patties
*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
*Whisk together flour, hot chocolate powder, baking powder and salt.
*With an electric mixer, beat together the butter and sugar until fluffy, about 1 to 2 minutes. Add in the egg and vanilla extract and beat until well combined. Slowly add in the flour mixture, beating until just combined, followed by the peppermint patties.
*Form dough into 1-inch circles. Place on baking sheets and flatten slightly with the palm of your hand. Bake 9 minutes per batch. Cool for 5 minutes on baking sheet before transfering to wire rack to cool completely.
What I am is a Strongbow drinker.
Strongbow, as in the English hard cider, my favorite alcoholic beverage, and pretty much the only drink I ever really have a craving for. It’s crisp, and bubbly, and slightly sweet. Just sweet enough, I reasoned, to put it into a cupcake. Playing up the apple notes of this cider, I peppered these cupcakes with a bit of ground cinnamon and apple jelly.
And in case you weren’t temped already, I gave you chocolate, too. Apples and chocolate? Heck, why not? I’m already made a cupcake based on something from a beer bottle for goodness sake. The time to be risky, if there ever was one, is now.
I know that questions will come in about how that little flower was made. It’s an edible marzipan flower and it’s super easy to make. So easy, that I think a tutorial is in order. More details to come! Until then, bake some cupcakes and bide your time.
Strongbow Hard Cider Cupcakes
*Meanwhile, prepare frosting. Beat butter with an electric mixer until creamy. Add in the powdered sugar, vanilla extract, cinnamon, and cocoa powder. Beat until fluffy, about 1 to 2 minutes. Add in the extra tablespoon of milk, if needed.
*Top cupcakes with icing and shaved coconut, if desired.
*I also topped my cupcakes with homemade sugar flowers. Tutorial to come! 🙂
Originally I planned to post these on Friday in preparation for 4th of July. But then I made these brownies and got so excited about them that I lost my mind, got distracted, and in a sugar-induced haze I posted brownies instead. Not to worry, these White Chocolate Dipped Nutella Cookie Dough Bites (yes, you heard that right) taste good any time of the year.
If you’re at all like me, you probably don’t need to read the rest of this post to know you want to make them, so I will keep this short and sweet so you can head on over to your kitchen and get to making them. Joy’s post last week was what first got me thinking about chocolate dipped cookie dough, but me being me, I had to play around and make it mine.
So what could make chocolate dipped cookie dough better? Adding Nutella, of course! Boy oh boy are they delicious, and quick, because when a craving strikes, the last thing you want to do is wait. Rest assured, this cookie dough is egg-free and safe for all to eat, though I can’t safeguard you against the stomach ache that comes when you eat too many, too early in the morning.
White Chocolate Dipped Nutella Cookie Dough
*3/4 cup butter, softened
*3/4 cup sugar
*3/4 cup brown sugar
*1 tsp. vanilla extract
*1/2 tsp. salt
*1/2 cup Nutella or creamy peanut butter
*2 cups all-purpose flour
*1 (16-oz.) package white chocolate or almond bark
Sprinkles or other toppings (if desired)
*With an electric mixer, beat the butter on medium speed until creamy. Add the sugars and beat for 2-3 minutes, until fluffy. Beat in the vanilla, salt, and Nutella. Add in the flour and beat until well combined.
*Drop dough by rounded tablespoons onto a waxed paper lined baking sheet. Stick a toothpick into the center of each dough ball. Freeze for 20 minutes.
*In a microwave-safe bowl, melt the chocolate or almond bark, microwaving in 15 second intervals and stirring between each interval until chocolate is just melted, about 2 minutes.
*Dip cookie dough balls into chocolate and return to waxed paper. Freeze for at least 20 minutes. Keep in the freezer until ready to eat.