Tag Archives: chocolate
Fudgy Peppermint Brownies
If you google how to bake brownies in a skillet you will find recipes that actually cook in the oven in a skillet rather than a recipe you can cook in a skillet on the stove top. Why bother unless you’re going to serve the brownies to your guests in the pan? I’m talking about actually BAKING them in a skillet on the stove top. This makes them super fudgy but a little difficult to get out of the pan so be sure to use a good nonstick skillet. Here are two recipes, one traditional and one cooked in a skillet (a cheater recipe as I used a box mix-yes a box!) You decide which one works for you!
Fudgy Peppermint Skillet Brownies
This recipe yields 2 pans of yummy, fudgy brownies using an 11″ skillet (w/lid) or sauté pan.
- 1 box brownie mix, plus ingredients on box
- ¼- ½ teaspoon peppermint extract
- peppermint candies, crushed
Mix brownies according to package directions, adding peppermint extract.
Add ½ of the batter to skillet and stir it around over low to medium heat while it ‘bakes’ and solidifies. Cover and cook over low heat for approximately 10 minutes or until the sides start to crisp. Add candies to the top of the brownies, turn off heat and let the pan sit for about 5 minutes before cutting.
Fudgy Brownies
- 1 cup flour
- ¾ cup Dutch cocoa powder
- 2 cups sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 3 lg. eggs
- ½ cup butter, melted (8 Tb)
- ¼ cup oil, vegetable, olive or flavored olive oil
- 2 teaspoons vanilla, substitute any flavored extract
- ¼ cup chopped nuts, chocolate chips, peppermint pieces etc.
Preheat the oven to 375° and lightly grease a 9x13 pan.
Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth. Mix in nuts, chips etc. that you’d like to use.
Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.
Chocolate-Peppermint Crunch Cookies
Chocolate-Peppermint Crunch Cookies
Makes about 36 cookies
This is not an original recipe but I’m not exactly sure where or when I started making these delicious cookies. I apologize for not giving credit to the creator!
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup chopped walnut pieces, optional
- ¼ cup crushed peppermint pieces, optional*
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 8 ounces bittersweet chocolate, melted and cooled*
- 1 teaspoon peppermint extract, or vanilla
- 1/2 cup granulated sugar
- 1 cup powdered sugar
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the chopped walnuts and peppermint chips, stir to distribute well.
In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.
Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate and beat until completely incorporated. Gradually fold in the flour mixture until just combined.
Chill the dough for at least 2 hours until firm, or up to overnight.
Remove the dough from the refrigerator. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place the granulated and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.
Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to wire cooling racks. Let the baking sheet cool, and repeat with the remaining dough.
Cookies will keep in an airtight container for about one week.
*To melt the chocolate, place in a microwave safe bowl and heat for 30 seconds, stir, and heat at 10 second intervals until melted, stir occasionally.
*To crush peppermint pieces, place several candy canes or peppermint candies into a freezer type bag and crush with a meat pounder or rolling pin.
Chocolate Covered Strawberries
Most chocolate covered strawberries, if just dipped in melted chocolate, will crack when you bite into them. Here’s a recipe for Ganache Covered Strawberries that can be refrigerated and eaten without the chocolate falling off the berry. Ganache is simple and easy to make and it stores well in the refrigerator for days. Use it to frost a cake, cupcakes, dip all kinds of fruit or make delicious truffles. Send me a comment if you’d like me to post a truffle recipe! Happy Valentines Day!
Chocolate Ganache Covered Strawberries
1 # large stemmed strawberries
12 oz. (by weight) dark chocolate
1 cup heavy cream
½ tablespoon butter, unsalted (makes the chocolate shiny)
Wash and dry strawberries carefully, set aside on a towel. Line a baking sheet with parchment paper.
Chop the chocolate into small chunks using a serrated knife. You could use dark chocolate chips instead if desired.
Heat the cream slowly in the top of a double boiler, add the chocolate pieces and stir until the chocolate is nearly melted, add the butter and remove from the heat, continue to stir until the chocolate and the butter have melted.
Dip the dry strawberries into the melted chocolate (Ganache) mixture and lay on parchment lined baking sheet to dry.
You could sprinkle the berries with finely chopped nuts if desired or drizzle with a little melted white chocolate. When the chocolate is dry place strawberries into paper cups and place in a chocolate box or on a platter to serve or give as a gift.
Here’s a great gift from Melissa’s Produce, Chocolate and Strawberries!
