Peppermint Oreos

Here is just a fun little thing I made as a stocking stuffer for hubby this year. He insists on having a giant stocking, and when we were in the US, that was fine, however here it is a little difficult to fill (though he does tell me I don`t need to, he just likes it). Mmhmm...yes, so well, in an effort to add more to it, I decided to do a bunch of different baked goods. Some turned out good, some not so good, but apparently this was the favorite, so here you go.


What you need:

1 package oreos
250 g white chocolate, melted
candy canes (Ikea has a candy section now with peppermint candies - they would probably work as well)








First, put the candy canes in a sealed plastic bag and put a piece of thin cardboard on top. Using a hammer, bash them until they are the size you would like. I went with tiny.

Melt the chocolate. I have a small melter, but you could use the microwave - 30 seconds at a time, stirring in between until melted. Or, you could use the stove. If you have a double boiler, use it, otherwise a pot with a pan that fits on top. Add water to the pot and place the pan on top. Add the chocolate, chopped up (make sure no water touches it). Heat until melted.

Lay some parchment paper down and dunk your oreo in the chocolate. Carefully flip over so both sides are coated. Lay on the paper.

Put the crushed peppermint in a fine sieve and then gently sprinkle on top of the melted chocolate. As the chocolate hardens, it will stick.

Repeat..and make sure you try one for quality control :)

Roll in paper and tie with a string, or put in a jar...these freeze well so you can make them ahead of time, or just have them for when you want a snack.

Cinnamon Roll Snowflake

Cinnamon rolls just call to you on those early cold mornings...unfortunately, the recipe I have takes a really long time to make, so you either have to get organized the night before or enjoy them in the afternoon.  I`ve been looking for ways to make them easier to make...just when we are craving the taste and there isn`t much time. I have seen recipes where you use the crescent roll dough to make them, and I can get the Pillsbury can...in Germany, but I don`t always plan ahead that far, so wanted something closer to home. (all of you with access to it though, feel free to use that dough instead).

The great part about this recipe is how versatile it is.  I made cinnamon rolls. You could use pizza dough and make a pizza appetizer. Or garlic bread. Use your favorite bread recipe and add cheese, or bacon, or herbs. Or chocolate. Whatever hits your fancy. Enjoy.

What you need:

3 circles of kuchenteig  (pie/pastry type dough) - I used an upside down pie tin to make them all the same
4 Tbls sugar
2 Tbls cinnamon
softened butter

For the topping:
powdered sugar
or
powdered sugar and milk


First, spread out your dough. You can buy circular dough, which would save you an extra step.  If you have rectangular dough, place a pie tin, or other large round dish on your dough and cut around it with a knife. You will repeat this 3 times.

Spread a little butter across the surface of your first circle.

Mix your cinnamon and sugar together well, and then sprinkle about 1 1/2 Tbls across the surface.

Place your second dough circle on a board and cover it with butter. Place it on top of your first circle and sprinkle with more of your sugar mixture.

Place the 3rd circle on top.

Very lightly, score the surface into equal portions

Cut through the dough about 1/4 of the way from the center so you are leaving a circle shape intact in the middle. Repeat all around.

Loosen 2 of the sections and carefully twist twice, or 3 times if you have enough left. (you should) Carefully squeeze the bottoms together so they are connected at the base. Continue for the rest.

I had extra dough, so figured I`d make actual rolls as well.

Bake in the oven, mine were at 220 C for about 25 minutes (the back of the dough said 30-35, but you will need to check earlier unless you are using the entire amount of dough).

Sprinkle with powdered sugar for a snow effect, or mix together 1/2 cup of powdered sugar and 2 tsp of milk until you get a consistency of not liquid and not solid, easy to drizzle, and add to the top for a gooey icing.

with sugar

with icing

Using pizza dough, grainy mustard, ham and gruyere cheese

delicious. mustard on bottom layer, ham and cheese on second

Using the round kuchenteig insted of cutting it. Much bigger, cooks a bit more evenly

Left as a rectangle, cut into a Christmas Tree shape - watch the cooking time though, it doesn`t take as long.

Margarita...Cupcakes?!

A few months ago, for Cinco de Mayo, we made fajitas. What goes with fajitas? Frozen margaritas! Unfortunately, I don`t have a blender, and until recently, we didn`t have enough room to even make ice, so that was out. Luckily, last year, while looking for Cinco recipes, I stumbled upon a website with the most fantastic cupcakes ever. Margarita cupcakes. Adult only. I did make the kids pinata cookies though, so no one was left out. These are fantastic. You can change the content of the tequila in the icing to make it stronger or weaker, so no worries. Also, if possible, I would buy your tequila in Germany as I ended up paying 25 chf for a small bottle. Sad, but I also needed it for a marinade, so all was not lost.

Here is where I found the original recipe. Her pictures are gorgeous. This is the second time I had made them and since it was just us this time, I was more interested in the eating of them than making them look beautiful. Check out her page. I also changed the recipe the second time, but did follow hers the first.

What you need:

1.5 cups flour

1.5 tsp of baking powder (backpulver)
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
2 room temperature eggs
zest and juice of 1.5 limes
2 Tbls tequila
1/4 tsp vanilla
1/2 cup milk + 1 tsp lemon juice OR 1/2 cup buttermilk

For the frosting:
3 Tbls powdered sugar with 1 1/2 Tbls tequila. This will make a thick icing. See the original recipe for another frosting option

For extra tequila flavor, before icing the cupcakes, brush them with some more tequila (about 1-2 Tbls total)

I used a silicon muffin pan, if you don`t have one, make sure to use cupcake or baking cups.

In a bowl, mix together the flour, backpulver and salt.

In another bowl, beat the butter and sugar until light and fluffy.

Add the eggs, mixing in between. Add the lime zest, juice, vanilla and tequila. Mix well. If it looks like curdled milk, you`ve done it right.

Add the flour mixture, alternating with the buttermilk (or milk and lemon). Mix only lightly. Once everything is blended, stop.

Pour the batter into the muffin pan, cook at 160 C for about 25 minutes. Stick a toothpick in the muffin to tell if they are done. If it comes out wet, add another 2 or 3 minutes. If dry, you are done.

Let the cupcakes cool. If you wish, brush the tops with tequila and then add the icing once they are completely cool. If you won`t be using them all immediately, it is easier to just ice the ones you need as you can seal the rest in a bag of dish.

To ice, put the powdered sugar in a small bowl and add the tequila. Mix until incorporated. You want it to have enough liquid to spread easily, if you end up with it too runny, just add a bit more sugar. You can use a spoon/knife to spread the icing, or an icing bag if you would like it to look more decorative. Next time I make these I will do that to show you. (And take a few better pictures)

That`s it, enjoy!

Homemade Peppermint Patties

As many of you know, sometimes it is hard to find a treat or snack from your home country for a reasonable price.  My husband loves peppermint patties, and the only time he really gets them anymore are from my mom on Christmas.  While browsing Pinterest (for the billionth time), I came across a recipe for a homemade version.  I did try it, but although I liked the idea, there was something not quite right for us, so I tried again, and we loved these.  My super picky eater also loved them..and that is saying a lot because he barely eats anything.

The ingredients are simple

380 g of powdered sugar

90 g of plain cream cheese

1/4 - 1/2 tsp peppermint extract (depending on your love of the flavor)

500 g (or a bit more) of melting chocolate..either the chips or the block

20-30 g powdered sugar, reserved

You will need something to melt the chocolate in. A double boiler, a microwave, a fondue pot...just don`t get any water in with the melting chocolate or it will not work. 

Leave the cream cheese out for about a half hour before starting to soften it. Put it in a bowl and add a little of the sugar. Mix and continue to add.  When you get to 350 g of sugar added, start feeling the texture.  You do not want it to be super sticky, nor do you want it to be super hard.  I was actually able to roll the mixture in my hands without creating a sticky mess.  

Once you have reached the desired consistency, add the peppermint. mix well to incorporate it throughout the mixture. 

The blog post I looked at, said that you could only do about 3 or 4 at a time and that you needed to keep the bowl covered constantly. I did not have any trouble with this.  I ended up making 40 without covering. Of course, she was making indentations in the `patty`and I was not, so that may be the reason. In any case, if you find things drying out, cover your extra mixture with a damp towel. 

Get a hard surface that will fit in the fridge and put some baking paper (parchment paper) on top. Put your dollops of patty mixture on top so they don`t stick. Using your reserved powdered sugar, put it in a bowl and get a small flat bottomed glass.  Dip the glass in the sugar and lightly press down. You want it to be about 1/4 of an inch thick. Any thinner and it will deform while adding the chocolate. 

If you roll the patty mixture into a ball first, you will have a more round circle at the end. I used a teaspoon like for cookies. 

Cover with plastic wrap and put in the fridge for at least 2 hours. More is fine. 

Melt your chocolate

With a fork, or small spatula, drop the patty in the melted chocolate and then flip it to coat. Place on a clean sheet of parchment paper.  When done, put back in the fridge to harden.  You need to coat the patties quickly or they will deform. 

And there you have it, super easy peppermint patties.  I think I made 40, but I am not sure as a few of them went `missing`before counting time. :-)

If you would like to check out the other recipe, here is the link. 

Basically, once you have put your patties on the paper, using the back of a spoon or finger, dipped in sugar, press gently to make a depression.  Refrigerate for a few hours and then melt your chocolate.  Using a spoon, or bag with the corner snipped off, fill the depressions with chocolate and then refrigerate once again.  

afoodave or americanmarket should have peppermint extract if you do not have any. Otherwise, it is very simple to make your own...you just need vodka and fresh peppermint (and a bit of time, so start now to have it for later!)