Cookie Count Down December 7th White Chocolate and Peppermint Brownies

White Chocolate and Peppermint Brownies

Makes 16 brownies

| Hands-On Time: 20m

 Total Time: 3hr 20m

Ingredients

1/2 cup  (1 stick) unsalted butter, plus more for the pan

3/4 cup all-purpose flour, spooned and leveled

1/4 cup  unsweetened cocoa powder

1/2 teaspoon  baking powder

1/2 teaspoon  kosher salt

6 ounces semisweet chocolate, chopped

1 cup  sugar

2 large eggs

1 teaspoon  pure vanilla extract

6 ounces white chocolate, chopped

1 teaspoon  canola oil

1/3 cup chopped peppermint candies (about 15 candies)

Directions

Heat oven to 350° F.

Butter an 8-inch square baking pan.

 Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

In a large microwave-safe bowl, combine the butter and semisweet chocolate.

Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly.

Whisk in the sugar, eggs, and vanilla until smooth.

Add the flour mixture and mix until just combined (do not overmix).

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.

In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth.

Spread on top of the cooled brownies. Sprinkle with the candies and let set.

Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Our Team from Harmonizing Homes and Shore Chicy wish you another day of Happy Baking....Please visit our website www.harmonizehomes.com or www.shorechicydesigns.com  or call us directly at 917-699-1262

Christmas Cookie Count Down December 3rd

Makes 32 macaroons| Hands-On Time: 30m

| Total Time: 2hr 05m

Ingredients

     14-ounce package sweetened shredded coconut (about 5 cups)

               4      large egg whites

       2/3 cups sugar

      1/3 cup all-purpose flour, spooned and leveled

      1/4 teaspoon kosher salt

      1/2  teaspoon  pure vanilla extract

        6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

Heat oven to 325° F.

In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes.

 Store the macaroons in an airtight container at room temperature for up to 7 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs shorechicydesigns.com or call              917-699-1262      ..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Count Down - November 28th

Toffee Oat Chocolate Chip Cookies 

Ingredients

·         2  cups  all-purpose flour, spooned and leveled

·         1 1/2  cups  old-fashioned rolled oats (not quick-cooking)

·         1/2  teaspoon  baking soda

·         1/2  teaspoon  kosher salt

·         1  cup  (2 sticks) unsalted butter, at room temperature

·         1  cup  packed light brown sugar

·         1/2  cup  granulated sugar

·         2  large eggs

·         2  teaspoons  pure vanilla extract

·         4  1.4-ounce chocolate-covered toffee candy bars (such as Heath or Skor bars), finely chopped

·         1  cup  semisweet chocolate chips

Directions

1.     Heat oven to 375° F. Line 2 large baking sheets with parchment.

2.     In a medium bowl, stir together the flour, oats, baking soda, and salt.

3.     With an electric mixer, beat the butter and sugars on medium-high speed until creamy, 2 to 3 minutes. One at a time, beat in the eggs, then beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the toffee pieces and chocolate chips.

4.     Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake until golden, about 8 minutes. Let cool slightly in the pans, then transfer to a wire rack to cool completely.

5.     Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days. 

   During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call 917-699-1262 ..we will be providing you a recipe a day for the next 24 days...Happy Baking

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