Uses for Leftover Candy Canes | Chocolate Peppermint Cookies

As a blogger, I’m always trying to challenge myself.I make new goals each year, try out new recipes, and broaden my reach as much as possible. That’s why today I’m taking part in a blogger Christmas cookie swap!If you’re not sure what this is – it’s where a bunch of foodie bloggers create tasty Christmas cookie recipes and readers can hop from one blog to the next – getting a whole bunch of new recipes added to their holiday gathering arsenal.If you’re here from Sam Weaver’s blog, welcome! If you’re just starting out on this cookie journey, welcome to you as well. After you watch the recipe video or read the recipe, be sure to scroll down and check out With Love From Catt’s recipe after mine.

Chocolate Peppermint Cookies

Leftover candy canes are crushed and placed atop chocolatey peppermint cookies that are perfect for the holiday season.

• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
• 3/4 cup sugar
• 1 large egg
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane (finely crushed)
• 1/3 cup dark (bittersweet or semisweet chocolate chips)

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an un-greased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
6. Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Dessert

American

candy cane, chocolate, Christmas, cookies

More Cookie Recipes You'll Love

Cast Iron Skillet Chocolate Chunk CookieLemon & Raspberry Swirl CookiesSweet Tea Iced Shortbread Cookies If you enjoyed this cookie recipe, be sure to SUBSCRIBE to my YouTube channel to see more!Next up on the cookie swap is Catt at WithLoveFromCatt.com. Her Raspberry Filled Linzer cookies look so yummy and I can't wait to try them myself! Go check out her recipe here.

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Candy Cane Christmas Cake Roll

Whether you're attending a Christmas party at someone's house or hosting a holiday get together in your own home, this Christmas cake roll is sure to be a big hit! Here's why I like it:

1. This recipe uses a box cake mix, so that means it automatically starts off easy
2. Talk about cheap to make! You literally use leftover candy canes and budget-friendly ingredients to make this dessert and the finished product costs less than $5 total.
3. It's a super festive dessert that looks great and looks like you worked really hard, but it's simple as long as you work quickly and effectively.

So get out those cake mix boxes and let's start baking!

Candy Cane Christmas Cake Roll

Spongy cake is wrapped up with sweet icing and topped with leftover candy cane pieces. It's the perfect dessert to enjoy this holiday season!

• 6 eggs
• 1 red velvet boxed cake mix
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/4 cup powdered sugar
• 2 containers whipped frosting ((16 oz containers))
• 1/2 cup candy canes (finely chopped)

1. Heat oven to 375°. Line the bottom of a jelly roll pan (size 15x10x1) with parchment paper. Spray the paper and sides of the pan with baking cooking spray (the kind with flour in it).

2. In a large bowl, beat the eggs for 6 minutes or until frothy. Add in the cake mix, water, and oil. (I used a butter cake mix, so I also added a red gel food coloring to make it appear red, but if you use a red velvet cake mix, you can skip this step). Mix the ingredients until well blended.

3. Pour 3 1/2 cups of batter into the pan and use a spatula to spread the batter to the sides of the pan. Set aside the remaining batter.

4. Bake for about 14 minutes (or until a toothpick will come out clean in the middle). Take a large (clean) kitchen towel and sprinkle the powdered sugar all over it. Once the cake is done, immediately turn the cake out onto the powdered sugar covered towel and peel off the parchment paper. Starting at the narrow end, roll the towel and cake into itself, creating a spiral. Cool the rolled-up cake on the counter for 10 minutes at room temperature and then place in the refrigerator for one hour to cool.

5. For the remainder of the batter, line a muffin tin with 6 baking cups and divide the batter between the cups. Bake at 375° for 15-18 minutes.

6. Unroll the cake carefully and remove the towel. Allow the end to remain slightly curled. Spread one full container and one half of another container of frosting over the surface of the cake. Re-roll the cake, wrap in plastic wrap, and refrigerate 30 minutes.

7. Remove the cake from the refrigerator. Spread half of the second container of icing across the top of the roll. Cover the icing with candy cane pieces. Slice and enjoy!

Products Used:

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