HAPPY VALENTINE'S DAY ON MONDAY!!
Here is one more Valentine's recipe for you. I found this recipe online the other day and I jumped up and made them immediately. They were so easy to throw together and they tasted so yummy. I am a huge mint chocolate fan!
I changed up the recipe slightly. The cookie recipe didn't call for any salt? I wondered if they just forgot to type it in the recipe? So, I added a little salt to my cookies. Also, the filling called for egg whites and I was a little scared of eating the raw eggs, so I left that out and I added a little Vanilla Coffee Creamer to make it the right consistency and of course I added more powdered sugar, because I love lots of filling. My filling turned out so yummy, I was eating it by the spoonful (No Joke)! All together, they are delicious. I really really like these cookies. The cookie is very soft and cakey with a perfectly minty frosting and a creamy ganache.
Here are some other great ideas for Valentine's Dessert:
adapted from: Climbing Grier Mountain
2 c. flour
5 Tbl. cocoa
1 1/8 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 c. shortening or softened butter
1 c. sugar
2 large egg yolks
1 Tbl. vanilla extract
1 c. milk
3/4 c. shortening or softened butter
1/2 tsp. peppermint extract
1 tsp. vanilla extract
4-5 c. powdered sugar
1/4 c. vanilla coffee creamer or milk
a few drops red food coloring
3 Tbl. heavy whipping cream
1/2 c. milk chocolate chips
For the Cookies: Preheat oven to 375 degrees. Sift together flour, cocoa, baking powder, baking soda and salt; set aside. Using an electric mixer, beat shortening, sugar, eggs yolks and vanilla until well blended. Add flour mixture alternately with milk, beating until blended. Drop dough, by tablespoons, onto a greased baking sheet. Bake until cookies are slightly puffed and spread, but are still soft, 8-10 minutes (mine took 10 min.). Cool in baking sheet 10 minutes. Carefully transfer cookies to rack and cool completely.
For the Mint Filling: Using an electric mixer, beat shortening, peppermint extract and vanilla extract until blended. Add powdered sugar, one cup at a time. If it gets too thick, add vanilla creamer or milk to reach desired consistency and is light and fluffy. Add a few drops of food coloring, if desired.
For the Chocolate Ganache: Bring cream to a simmer in small saucepan. Remove from heat and add the chocolate chips; whisk until smooth. Cool until lukewarm, but spreadable, about 15 minutes.
To Assemble the Cookies: Spread 1 tsp. of ganache onto one side (flat side) of half the cookies and place cookie, ganache side up, on cookie sheet. Spread a giant spoonful of filling onto the flat side of the remaining cookies. Place peppermint filling topped cookie atop each ganache topped cookie, pressing slightly to adhere. Yield: 15 whoopie pies (I got about 18 whoopie pies).