The Peppermint Mocha Murder
Page 29
1 teaspoon instant espresso powder (or your favorite
instant dark roast coffee)
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup salted butter, softened
½ cup granulated sugar
¼ cup dark brown sugar
1large egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
½ cup semisweet or bittersweet chocolate chips
½ cup salted butter, softened
1½ cups confectioners’ sugar, sifted
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 candy canes, coarsely crushed
GET READY: Grease 2 baking sheets or line each with parchment paper. Preheat the oven to 375°F.
MAKE COOKIES: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt.
In a large bowl, cream together the butter and both sugars with an electric mixer until light and fluffy. Beat in the egg and both extracts. Add the dry ingredients and beat just until blended. Stir in the chocolate chips.
Scoop up about 3 tablespoons of cookie dough and place it in a mound on a prepared baking sheet. (A #20 scoop—which holds about 3 tablespoons—is handy here.) Repeat with the remaining dough, spacing the cookies about 2 inches apart. Flatten the cookies slightly.
Bake for 7 to 9 minutes, or until just set. Transfer the cookies to a wire rack and let cool while you make the peppermint vanilla icing.
MAKE ICING: In a medium bowl, beat together the softened butter, ¾ cup of the confectioners’ sugar, and both extracts until combined. Add the remaining ¾ cup confectioners’ sugar, and then beat until light and fluffy, about 2 minutes.
DECORATE COOKIES: Frost each completely cooled cookie with the peppermint vanilla icing, and then decorate with candy-cane sprinkles. Enjoy!
Notes from Hayden
To add coffee flavor to desserts, I use superfine versions of instant coffee, which dissolve easily. Good choices include Medaglia d’Oro Instant Espresso and Starbucks VIA Instant French Roast or Italian Roast. Make sure whatever variety you choose doesn’t contain added sugar! These cookies are plenty sweet.
Crush your candy canes by placing them in a sealable plastic bag and whacking it (gently!) with a hammer or the flat side of a meat mallet. Starlight mints can be substituted for the candy canes and crushed in the same manner. You can also skip the crushing step by using candy-cane sprinkles (easy!). Each of these options will make your cookies look super festive!
EASY PEPPERMINT-MOCHA FUDGE
Makes 4 dozen pieces
1½ cups granulated sugar
⅔ cup (one 5-ounce can) evaporated milk (not low fat or fat free)
2 tablespoons salted butter
1 teaspoon instant espresso powder (or your favorite instant dark roast coffee)
¼ teaspoon salt
2 cups miniature marshmallows
1½ cups semisweet or bittersweet chocolate chips
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 candy canes, coarsely crushed
GET READY: Line an 8 x 8-inch pan with foil and/or parchment paper (see note below).
MAKE THE FUDGE: In a medium-size, heavy-duty saucepan, combine the sugar, evaporated milk, butter, instant espresso powder, and salt. Bring to a full, rolling boil over medium heat, stirring constantly. Boil for an additional 4 to 5 minutes, stirring constantly. Remove from the heat.
Add the marshmallows, chocolate chips, and both extracts, and stir vigorously for 1 minute, or until the marshmallows are completely melted. Pour the fudge mixture into the prepared pan, and sprinkle evenly with candy-cane sprinkles. Refrigerate for 2 hours, or until firm.
Lift the chilled fudge from the pan, remove the foil or parchment paper, and cut the fudge into 48 pieces. Enjoy!
Notes from Hayden
Don’t use sweetened condensed milk in this fudge! Evaporated milk is unsweetened and adds a lovely richness to this candy.
An easy way to line your pan with foil is to flip over your pan so that the underside is showing and then to press a piece of foil around the outside. Then flip over your pan so that it is right side up and press your perfectly shaped foil inside it! For added insurance, you can also line your pan with parchment paper, too—or simply use parchment paper on its own. Either way, this is one time when a disposable foil pan liner works perfectly!
To easily cut your cooled fudge, try using a bench scraper.
PEPPERMINT-MOCHA DIPPED PRETZELS WITH CANDY-CANE CRUNCH
Makes 2 dozen small pretzels
1 cup semisweet or milk chocolate chips
1 teaspoon instant espresso powder (or your favorite instant dark roast)
1 cup white chocolate chips
24 small pretzel twists
12 candy canes, coarsely crushed
GET READY: Line a large baking sheet with parchment paper.
MELT CHOCOLATE: Pour the semisweet or milk chocolate chips in a small microwave-safe bowl (Pyrex is good). Microwave on high for 1 minute. Remove and stir in the instant espresso powder. The chips should melt while you stir. If not, microwave for an additional 15 seconds, and then stir again. Repeat this process with the white chocolate chips. (Don’t add instant espresso powder to the white chocolate! It will make it look dirty.)
DIP and DECORATE: Dip half of a pretzel twist into the melted semisweet or milk chocolate, and let the excess chocolate drip back into the bowl. Set the pretzel on the prepared baking sheet, and then sprinkle the chocolate coating with the candy-cane sprinkles. Repeat until you’ve coated all the pretzel halves with the semisweet or milk chocolate and candy-cane sprinkles. Once the pretzels are dry, dip the bare half of each in the melted white chocolate and sprinkle with candy-cane sprinkles, using the same technique.
Let the pretzels dry completely before serving, about 2 hours. Enjoy!
Notes from Hayden
These treats are great for kids to help with! The melted chocolate isn’t too hot, so kids can have fun dipping and sprinkling.
To add coffee flavor to desserts, I use superfine versions of instant coffee, which dissolve easily. Good choices include Medaglia d’Oro Instant Espresso and Starbucks VIA Instant French Roast or Italian Roast. These dipped pretzels are also delicious without the espresso powder, so feel free to omit it.
Crush your candy canes by placing them in a sealable plastic bag and whacking it (gently!) with a hammer or the flat side of a meat mallet. Starlight mints can be substituted for the candy canes and crushed in the same manner. You can also skip the crushing step by using candy-cane sprinkles (easy!). Each of these options will make your pretzels look super festive!
PEPPERMINT-MOCHA NO-BAKE MINI CHEESECAKES WITH CHOCOLATE-COOKIE CRUST
Serves 4
¾ cup finely crushed chocolate wafer cookies
2 tablespoons melted salted butter
1 tablespoon granulated sugar
Tiny pinch of salt
1 cup heavy cream
8 ounces cream cheese, softened
½ cup confectioners’ sugar
¼ cup cocoa powder
½ teaspoon instant espresso powder
½ teaspoon vanilla extract
½ teaspoon peppermint extract
Sweetened whipped cream (optional, for topping)
Chocolate-peppermint bark (optional, for garnishing)
Candy canes, coarsely crushed (optional, for garnishing)
GET READY: Preheat the oven to 350°F. Have at hand 4 individual 8-ounce baking dishes (4 ovenproof stoneware ramekins are ideal).
MAKE CHOCOLATE-COOKIE CRUST: In a small bowl, combine the crushed chocolate wafer cookies, melted butter, granulated sugar, and salt. Stir with a fork until well combined. Next, divide the cookie mixture into four equal parts and press each portion into the bottom of a baking dish to form a crust. P
lace the 4 baking dishes on a baking sheet. Bake until the crusts smell chocolaty and have darkened slightly, about 7 minutes. Cool the crusts while you prepare the cheesecake filling.
MAKE CHEESECAKE FILLING: In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set aside. In another large bowl, beat the cream cheese with the electric mixer until smooth. Add the confectioners’ sugar, cocoa powder, instant espresso powder, and both extracts to the cream cheese and beat until very smooth. Gently fold in the whipped cream until combined.
ASSEMBLE MINI CHEESECAKES: Spoon an equal amount of the filling atop the 4 reserved crusts. Cover and refrigerate the mini cheesecakes until ready to serve.
To make your mini cheesecakes extra special, before serving, top each with sweetened whipped cream and garnish with chopped chocolate-peppermint bark or candy-cane sprinkles. Enjoy!
Notes from Hayden
Okay, so you do have to bake the cookie crust (but only the crust) for these mini cheesecakes. It’s worth it, I promise!
You’ll need about 14 chocolate wafer cookies (about 3 ounces) to make ¾ cup crushed cookies. I like Nabisco Famous Chocolate Wafers. If you can’t find chocolate wafer cookies, you can substitute 8 crushed Oreo cookies, either regular or peppermint flavor, to make the crust.
When it comes to peppermint extract, preferences differ! I usually go with classic McCormick Pure Peppermint Extract. You can also find excellent options from Nielsen-Massey, Wilton, and Watkins. If you’d like something more potent, try a peppermint oil, such as LorAnn Peppermint Oil. Make sure it’s food-grade culinary oil (not for aromatherapy) and adjust the quantities accordingly. You’ll need approximately to ¼ teaspoon of peppermint oil for each 1 teaspoon of peppermint extract. Be cautious—this stuff is very strong, so it’s easy to overdo it!
SUPERSIZE PEPPERMINT MOCHA
Serves a crowd
1 cup water
1 cup granulated sugar
2 teaspoons peppermint extract
8 cups whole or low-fat milk
2 cups semisweet or bittersweet chocolate chips
8 shots espresso
½ cup peppermint syrup
2 teaspoons vanilla extract
Freshly whipped heavy cream (for topping)
Chocolate shavings (optional, for garnishing)
Candy canes, coarsely crushed (optional, for garnishing)
GET READY: Have at hand a 4-quart or larger slow cooker.
MAKE PEPPERMINT SYRUP: In a small heavy saucepan, combine the water, sugar, and peppermint extract. Heat over medium heat (don’t stir!) until the sugar is completely dissolved. Set aside.
MAKE PEPPERMINT MOCHA: In a slow cooker, combine the milk, chocolate chips, espresso shots, ½ cup of the reserved peppermint syrup, and vanilla extract. Cover and cook on low for 2 hours, whisking occasionally. The peppermint mocha will be steaming hot.
TO SERVE: Whisk the peppermint mocha just before ladling it into individual cups. Top each cup with whipped cream and chocolate shavings and/or candy-cane sprinkles. Serve at once. Enjoy!
Notes from Hayden
This recipe makes more peppermint syrup than you’ll need. Save the leftover syrup to make individual peppermint mochas for someone special (like you!) by refrigerating it in an airtight container for up to one week. If you don’t want to make your own peppermint syrup, you can also buy it ready-made. Torani and Starbucks are brands you might like.
Pick up to-go espresso shots from your favorite coffee shop, or substitute 2 tablespoons plus 2 teaspoons instant espresso powder for the espresso shots and stir it in thoroughly. Be sure to top each drink with whipped cream and crushed candy canes for that festive Christmas touch!
Colette London is the pseudonym of a best-selling novelist who’s published more than three dozen books worldwide. Visit her on the web at www.colettelondon.com today.