Frosting on top of chocolate, and peppermint on top of the frosting. What could be better?!
Nothing says happy holidays without some cookie recipes!
I’ve hit bottom and I’m not happy about it. Most people looking at me would say I’m “thin” or at the weight, I probably should be. But to me, my body does not feel the way it’s supposed to, and at this point, I’m very uncomfortable with it. And yes, this is coming from a girl (ok, I am a woman now) who, when she got married over 21 years ago, was underweight at 98 lbs.
Ah yes, it was an amazing time in my life, being able to eat anything without gaining any weight. And I know, I’ve had three children, but that’s no excuse. Point blank, I haven’t taken care of myself and it’s catching up to me. Long story short, I stood on the scale this morning and it said 123.
If I remember correctly, when I started this blog my weight was at 124. So, according to our scale, I’m still a pound less than when I started. But I did say our scale. I took about a 3-mile brisk walk with the dog at lunchtime and then decided to join Mr. 365 and our son for a trip to the local gym.
We worked out, and then the boys decided they were going to weigh themselves. I was going to pass, but then at the last minute, changed my mind. I guess at this point, I’m glad I did because there’s no hiding it now. The gym scale said 126.5, and there was no teetering, either.
I know, some of you are probably thinking I’m making WAY too big a deal about 126.5 lbs. and I know you could be also be thinking, “What I’d GIVE to be 126.5 lbs!!!!” because I’ve heard that, too. When I started this blog, I made a conscious decision to share with all of you, things about my cooking/baking, and my life and to be completely honest about both.
This is it, folks. I’m putting it out there and I’m exposing my feelings. I have a HUGE desire to throw out all of the cookies that are in the fridge, and I’ve already done that with some of them, but I know I need to do this in moderation, eating healthier, exercising, and snacking only on “good-for-my-body” stuff.
There’s never a shortage of desserts when it comes to the holidays. Let these other bloggers help you prepare! Chocolatecoveredkatie and her one of a kind chocolate brownie cookies will seriously be one of the best things you eat this winter. And don’t forget this deep dish cinnamon streusel dessert pizza from pinchofyum. A dessert pizza gets me every time.
So, here goes. I’ll still be tasting what I bake because I have to rate it, but only one bite, one cookie, and if it’s dinner, a smaller sized portion with a bigger salad. I am SOOOOOOOO NOT looking forward to this because I LOVE to eat and yes, I LOVE to gorge myself on really. good. FOOD.
SAVE THIS CHOCOLATE PEPPERMINT FROSTED COOKIE TO YOUR FAVORITE PINTEREST BOARD!
So join me, won’t you, as I begin this next journey? Don’t worry, I’m not going to go changing the blog to be all healthy and all. I think that would push me over the edge. Just to let you know that there may be some days where I’m not so happy and go off on a rant, just wanted to warn you all. 😉
I do that sometimes now when I’m hormonal, so it actually wouldn’t be that much different. Ok, thank you for listening. I really needed to vent. I’m excited and motivated now, even thinking about taking before and after pictures, but…I don’t know.
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Now onto some REALLY delicious cookies…I used my Fannie Farmer Cookbook for the chocolate refrigerator cookie recipe then added the frosting and crushed candies. It is the cookbook’s Thirteenth Edition, p.626; author, Marion Cunningham; publisher, Alfred A. Knopf, a division of Random House, Inc.; ISBN 0-394-56788-9.
Chocolate Peppermint frosted cookies
- ¼ lb. butter, room temperature
- 1 teaspoon vanilla
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 ½ cups flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 ounces (2 squares) unsweetened chocolate, melted
- Cream the butter and sugar together. Beat in both brown sugar and granulated sugar.
- Beat in the melted chocolate and the egg until thoroughly combined.
- In a small bowl, mix together flour, cream of tartar, and salt. Add butter and combine well.
- Put half of the mixture onto its own piece of plastic wrap. Shape into a roll about 2-inches in diameter.
- Wrap completely in plastic wrap, twisting the ends, and place into the fridge for at least 2 hours.
- Preheat oven to 400 degrees and remove the rolls and place them on the counter.
- Using a sharp knife, slice into rounds of 1/8 to 1/4-inch thick. Place cookies onto ungreased cookie sheets.
- Bake for 8 minutes or until set. Allow cooling on baking sheet for a few minutes before transferring to wire rack.
- Cool completely before frosting.
I used half of the Wilton Buttercream Icing recipe and added 1/2 teaspoon of Peppermint Extract to it. I frosted the cookies using about 1/2-1 teaspoon of icing for each, depending on the cookie size. Then I sprinkled crushed peppermint candies on top of each.
You could even make them sandwich cookies by using two cookies. Spread the frosting on one, cover it with another cookie and then roll it in the crushed peppermints so that the candy sticks to the outside edge of the frosting! I didn’t do that because I don’t like when the frosting squirts out the middle of my cookie. I’m kind of particular that way.
Here are some other holiday necessities you won’t want to miss!
I rate everything I bake on a scale of 1-4 with 4 being the best and these Chocolate Peppermint Frosted Cookies earned 3 1/2 rolling pins. I have to say that the one that I ate was quite delicious! It was just chocolatey enough, not too strong in the peppermint department, and had a nice crunch with the crushed candies. They make a festive holiday cookie!