Recipes From Down Under

Whats for dinner?

Cookies December 16, 2010

Filed under: Chocolate,Cookies,Dessert — Aussies Kitchen @ 9:02 AM
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I took these to work with me and let me tell you they were gone before 10am. Everyone absolutely loved them!

 

 

 

Double Chocolate-Peppermint Crunch Cookies:

Ingredients:

  • 2 1/2 cups bittersweet chocolate chips, divided
  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • Candy canes, crushed roughly

Directions:

Preheat oven to 375 degrees.

Line 2 large baking sheets with parchment paper. Stir 2 cups chocolate chips in medium bowl set over saucepan of simmering water until melted and smooth. Measure about 2/3 cup melted chocolate, transfer to a small bowl and reserve for later.

Whisk flour, cocoa powder, baking powder and salt in medium bowl. Using a electric mixer, beat butter in a large bowl until nice and creamy. Add sugar, vanilla and peppermint extract. Beat until smooth. Add eggs and continue to beat. Slowly add the melted chocolate. Add the dry ingredients and beat until just blended. Stir in remaining 1/2 cup of chocolate chips. Make little dough balls measuring about a tablespoon and place on prepared baking sheet. Place cookies about 1 inch apart from each other.

Bake cookies until cracked all over and when a tester inserted into center comes out with large moist crumbs attached. Bake for about 8-10 minutes. Cool cookies on baking sheet for 5 minutes and transfer to a wire rack to cool.

Rewarm the reserved melted chocolate. Using a fork, drizzle chocolate over the cookies. Sprinkle the crushed candy canes over the cookies. Allow to cool before eating.

 

Adapted from Bon Appetit.

 

 

 

 

 

 

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Halloween Time October 4, 2010

Flipping through one of my magazines I found this tasty treat. Thought it would make a great Halloween treat to take to work one day. The original recipe calls to use white chocolate over the top, but for some reason I couldn’t get my white chocolate to melt right and ended up wasting it all so I just used the left over chocolate chips that I had. Turned out yummy, but i’m sure that white chocolate would have tasted even better!

Halloween Candy Bark:

Ingredients:

  • 1 pound bittersweet chocolate chips
  • 3 2.1 ounce Butterfinger candy bars, cut into irregular pieces
  • 3 1.4 ounce Heath toffee candy bars, cut into irregular pieces
  • 8 0.55 ounce Reese’s Peanut Butter cups, cut into wedges
  • 1/4 cup honey-roasted peanuts
  • 3 ounces high quality white chocolate
  • About 1/2 cup Reese’s Pieces

Directions:

Line a baking sheet with foil.

Stir chocolate chips in a medium saucepan over low heat until melted. Pour chocolate onto foil and spread out to about 1/4 inch thickness. Sprinkle with Butterfinger, Heath bar, Reese’s peanut butter cups and honey roasted peanuts. Make sure all the pieces are touching the melted chocolate.

Put the white chocolate in a small saucepan and melt over low heat. Dip spoon into chocolate and wave from side to side over the bark, creating zigzag lines.

Scatter Reese’s Pieces over the top.

Chill until firm. About 30-45 minutes. Peel off the foil and cut the bark into pieces.

Adapted from bon appetit magazine.