Chocolate Peppermint Crinkle Cookies PLUS a Giveaway for #Choctoberfest

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Choctoberfest-2015-1

Guess what today is? It’s October 5 … and that marks the beginning of #Choctoberfest! I have never participated in something like this before, but I thought it would push me to share a few recipes. It has been super fun to prepare for, and I am excited to peruse all the CHOCOLATE. I will probably gain 10 pounds just looking at my computer screen.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist: The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Now, onto this first yummylicious chocolate recipe. {BTW, I received a case of Imperial Sugar to bake with for #Choctoberfest. How fun is that? Much more fun than my husband thought it was to lug 40 pounds of sugar from our mail room down to our apartment.}

Chocolate Peppermint Crinkle Cookies

These cookies are looking ahead to the holidays. I love to try out new cookie recipes around Christmas, and crinkle cookies have become some of my favorites. I will whip out the from-a-box-mix red velvet crinkles when I need something simple, but these chocolate-peppermint ones are great for a special dinner or cookie swap. Yes, they are slightly more time-intensive, but well worth the effort. When I made this batch, I played around with it a little. I got the highest compliment from my husband’s department chair, who said she was going to put these in her Christmas baking repertoire!

I made them a little more “Jessie” just by switching out corn syrup for honey and canola oil for coconut oil. Not that it makes them healthy – but I just prefer to use those more natural ingredients when possible. Plus they are what I always have on hand. You can substitute equal amounts of those original ingredients if you want.

Imperial Sugar #Choctoberfest

As I baked, I loved wondering if my grandmothers or great-grandmothers used Imperial Sugar, too, since it’s been around so long. My research says probably not, because they were in Ohio and not the Southeast … but who knows? Given that I also took my (wonderful, wonderful) measuring cups from my Grandma’s kitchen, I felt very connected to her as I was cookie-making!

Chocolate Peppermint Crinkle Cookies

Enjoy! Let me know if you make these.

Chocolate Peppermint Crinkle Cookies

Yield: about 3 dozen

Chocolate Peppermint Crinkle Cookies

These little tastes of Christmas are adapted from Bakers Royale.

Ingredients

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 oz. semi-sweet chocolate chips or chopped chocolate
  • 2 1/2 c. Imperial granulated sugar
  • 1/4 c. coconut oil
  • 3 T unsalted butter, melted and cooled slightly
  • 2 T honey
  • 2 eggs
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1 1/2 tsp. of peppermint extract or 8-10 drops of peppermint essential oil
  • 1 c. powdered sugar and 1/4 cup granulated Imperial sugar, for rolling

Instructions

Melt butter in the microwave and set aside to cool. Melt chocolate for 1 minute in microwave, then an additional 30 seconds, stirring each time. It should be able to be stirred smooth, but if not, another 30 seconds should do it.

In a medium bowl, whisk together flour, baking powder, and salt.

With an electric mixer, beat together sugar, oil, butter, and honey until smooth. Beat in eggs, egg yolk, vanilla, and peppermint extract or oil. On low speed, add the melted chocolate and mix until combined. Add flour mixture and mix on low until incorporated.

Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

When ready to bake, preheat oven to 325 or 350 (see baking note below). Line baking sheets with parchment paper or silicone mats. Form the dough into golf-ball sized balls. Roll each ball in granulated sugar, then the powdered sugar. Place balls on cookie sheet and press down slightly just so they don't roll around on the sheet.

Baking: I baked these two ways - for 12 minutes at 325, which gave an almost fudge-like cookie (but it has to cool entirely on the cookie sheet, because they will just melt over a cooling rack) and then at 350 for 15 minutes, which gives you a firmer, crispier cookie. Cookies will deflate when you remove them from the oven, giving them the crinkle texture.

http://www.jessieweaver.net/2015/10/chocolate-peppermint-crinkle-cookies-plus-a-giveaway-for-choctoberfest/

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Gluten-Free Lemon Cake Donuts {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Gluten-Free Lemon Cake Donuts

Welcome to this month’s installment of the Secret Recipe Club! It’s always one of my favorite posts of the month. I love perusing a new blog and scouring their recipe index.

This month my assigned blog was Fit Mama Real Food. While I’m not so good at the fitness part of her title (I try!), I definitely subscribe to a real-food philosophy as much as I can with three wee ones, so I really enjoyed reading through some of Heather’s posts. Heather is has two toddlers and another baby on the way – they will all be less than 4 years apart! Well … mine are not QUITE that close together but almost. So Heather, you are in for a wild ride, but it’s super fun. I like having my kids close together in age (even if maybe it wasn’t exactly on purpose with #3). They have a great time together and play so well. My best wishes to you!

Heather is also a fitness instructor, knitter, and crafter in Vancouver. (I was a little jealous of pictures of her kids wearing sweatshirts in August!) She shares many delicious recipes, and I have my eye on Banana Custard Oats, Curried Grain Salad, and Coconut Chicken Curry to make soon. But I decided on Blackberry-Lemon Cake Donuts with Lemon Glaze to try to re-create.

Lemon Cake Donuts

I made a few changes just to use what I had in the house already since I’m trying to not waste food I have around! I just omitted the berries, although I bet they would be incredibly delicious and add some moisture, too! I did add in lemon extract, because I had just picked some up at ALDI and I wanted them to have a big lemon punch. I also doubled the recipe, because making six donuts when there are five people in your family is never a good idea. The recipe said it would make 6, but doubled I made 18, so maybe my donut pan is just smaller? I have a Wilton one. Oh, and I didn’t have any actual lemons, so no lemon zest. We added some yellow sugar to the tops instead for decoration.

Anyway, these donuts were delicious. I don’t think my husband even guessed they are gluten-free! The grain mixture does replicate a cake donut very well, and I love that my kids are getting the nutrition of coconut flour and oats in their donuts! They were a big hit all-around. I’ll have to make Heather’s Carrot Cake Donuts next!

Gluten-Free Lemon Cake Donuts with Lemon Glaze

Yield: 12-18 baked donuts

Gluten-Free Lemon Cake Donuts with Lemon Glaze

No one will know these donuts are gluten-free! The flour blend makes a delicious cake-type donut that is still moist and tasty. Adapted from Fit Mama Real Food.

Ingredients

  • 1 c. oat flour (grind oats in blender or food processor)
  • 1 c. brown rice flour
  • 6 T coconut flour
  • 2/3 c. sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 4 eggs
  • 6 T unsweetened applesauce
  • 3/4 c. milk
  • 6 T grapeseed or other unflavored oil
  • 2 tsp. vanilla
  • 1/4 c. lemon juice
  • 1 tsp. lemon extract
  • Lemon Glaze
  • 6 T powdered sugar
  • 2 T lemon juice
  • 2 T milk
  • lemon zest, yellow sugar, or other topping (optional)

Instructions

Preheat oven to 350F and grease donut pan well.

In a large mixing bowl, whisk together oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. In another bowl or large measuring cup, whisk together eggs, applesauce, milk, oil, and vanilla.

Pour wet ingredients into dry and mix until just incorporated. Stir in lemon juice and lemon extract.

Fill donut cavities three-fourths full, then bake 14-16 minutes, until set and a toothpick comes out mostly clean. (Do not overbake. Tops should spring back when touched.)

Let donuts cool in the pan 5 minutes before removing them to a cooling rack.

To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thicker icing, add more powdered sugar. Dip one side of the donuts in the glaze, then sprinkle with any desired toppings.

http://www.jessieweaver.net/2015/09/gluten-free-lemon-cake-donuts/

Peach Pie Coffee Cake with Maple Buttercream

This post may contain affiliate links. Please see my Disclosure statement for more details.

Peach Pie Coffee Cake

I’m determined to make it through a bunch of the recipes I’ve Pinned this year. I have a mere 5,400+ Pins … and most of them are probably recipes. Because mostly I use Pinterest for its original intent: to have a visual bookmarking system.

Since I have a dorm full of high school boys waiting to be fed, I should have no problem finding someone to feed these recipes, right? Every Wednesday, Mr. V has a small group of boys (6), and then Thursday nights I aim to feed the whole dorm with a larger recipe (usually dessert).

I’m not sure if this coffee cake was a hit with the boys – I haven’t checked with Mr. V – because his small group is largely students from China and Hong Kong. The Chinese are not like Americans when it comes to sweets, I’ve found. But really, I don’t care. Because it’s AMAZING and I am so glad to have unearthed this recipe.

The original recipe is actually for an Apple Pie Coffee Cake with Brown Butter Maple Glaze. I fully intended to follow the recipe. But then I decided it is still summer, I’m not done with peaches yet. Plus I don’t even like cooked apples, so peach filling was much more appetizing for me. (Although I make lots of things with cooked apples, because I know most people love them. Like Caramel Apple Bundt Cake and Upside Down Mini Apple Cakes.)

I also simplified the streusel and the frosting a little bit. And to be honest, I think I would like this even more without the frosting. I find buttercream to be too sweet for me – I prefer cream cheese frostings if any. But, sadly, the cake is not real pretty without it. Maybe if there was streusel on the top, too, it would help that? I may give that a try next time.

Peach Pie Coffee Cake

There is nothing really virtuous about this to make it breakfasty; the cake simply feels more like a coffee cake because it is dense, fruity, and has streusel. So tell yourself it’s breakfast, or be honest and serve it up for dessert.

(I had some for breakfast this morning. I won’t tell.)

Peach Pie Coffee Cake with Maple Buttercream

Peach Pie Coffee Cake with Maple Buttercream

Adapted from Beyond Frosting.

Ingredients

    Peach Pie Filling
  • 4 ripe peaches, peeled and sliced thinly
  • 1 tsp. cinnamon
  • 2 T brown sugar
  • 2 T all-purpose flour
  • Cake
  • 1 c. butter, softened
  • 2 c. minus 2 T granulated sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • Peach Pie Filling
  • Streusel
  • 1/2 c. almond meal
  • 1/2 c. brown sugar
  • 1 tsp cinnamon
  • 2 T grapeseed oil or melted coconut oil or melted butter
  • Maple Buttercream Frosting
  • 4 T butter, melted
  • 2 c. powdered sugar
  • 1 tsp. cinnamon
  • 2 T maple syrup
  • 2 T milk

Instructions

For the Filling

In a large saucepan, combines peaches, cinnamon, brown sugar, and flour. Cook over medium heat 10-15 minutes, until it melds together and the peaches are very soft. Try not to eat all the filling. Set aside to cool.

For the Cake

Preheat oven to 350. Grease a bundt pan well.

With a mixer, cream butter and sugars together. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix well. Sprinkle salt and baking powder over the batter, then turn mixer on low. Add flour 1/2 cup at a time until batter is uniform.

By hand, fold in the peach pie filling.

Make the Streusel

In a bowl, mix almond meal, brown sugar, and cinnamon together with a fork. Drizzle oil or butter over the top, and then stir until clumpy and oil is mixed throughout.

Back to the Cake!

Pour half the batter into the greased bundt pan. Sprinkle two-thirds of the streusel mixture on top of the batter. Spoon remaining batter on top, then sprinkle with the remainder of the streusel.

Bake 50-55 minutes, until a tester comes out clean. Cool in pan for 20 minutes, then turn over onto a plate, patting on the sides to release the cake. Cool before frosting.

Frosting

Melt butter in a big bowl, then add powdered sugar and cinnamon and stir. Add maple syrup and 1 T milk. Add more milk if needed to reach a good consistency. If you want a runnier frosting, cut down sugar to 1 1/2 cups. For a more spreadable rather than pourable frosting, add more powdered sugar.

Pour frosting over cake and let set.

http://www.jessieweaver.net/2015/08/peach-pie-coffee-cake-with-maple-buttercream/

Seriously, y’all. This was amazing. Try it!

How do you use up ripe peaches?

Peanut Butter Pie with Pretzel Crust

This post may contain affiliate links. Please see my Disclosure statement for more details.

Peanut Butter Pie with Pretzel Crust

I was working on my recipe column for HomeLife this weekend and got tempted by a recipe I came across on Cookin’ Mimi for Peanut Butterscotch Pie. My column this month was about Valentine’s Day sweets (yep, we work that far ahead), and after looking at recipes and recipes and recipes for sweet stuff I simply couldn’t help myself. I had to make this pie.

I didn’t have a graham cracker crust, though, and had no fervent desire to roll out a real pie crust. But I did have … pretzels. Hey, pretzels and peanut butter love each other! It hasn’t been that long since I made Chubby Hubby Truffles, proving that combination’s perfection.

So I unearthed a recipe for a simple pretzel crust and used the filling from Micha’s fabulous pie. It’s gooey, kind of like a peanut butter caramel. The sweet-salty combination is fantastic. (Obviously I am not the only person who likes this, as Micha herself pointed out she’d made a different peanut butter filling with a pretzel crust recently!)

Peanut Butter Pretzel Pie

We shared this with friends on a beautiful, last-drops-of-summer night, while our infant boys wiggled and grinned, David did a puzzle, and the girls actually played together without fighting. (They must be growing up!) God dwells in those moments when food creates community, don’t you think?

Peanut Butter Pie with Pretzel Crust

Peanut Butter Pie with Pretzel Crust

Crust recipe from King Arthur. Filling from Cookin' Mimi.

Ingredients

    Crust:
  • 1 c. + 2 T finely ground salted pretzel crumbs
  • 7 T melted butter
  • 3 T sugar
  • Filling:
  • 1 ½ c. packed light brown sugar
  • 6 T flour
  • 1 ½ c. milk
  • 2 egg yolks, slightly beaten
  • 1/4 c. peanut butter
  • ½ tsp. vanilla

Instructions

Spray a 9-inch pie pan with cooking spray or lightly grease with butter. Preheat oven to 350F.

Mix together pretzel crumbs, melted butter, and sugar.

Press into the bottom and up the sides of the pie pan. Bake at 350F for abut 8 minutes. Set aside to cool.

In a large, heavy-bottomed saucepan, whisk together brown sugar and flour. With stove on medium-low heat, whisk in milk slowly. Stir frequently until the mixture thickens. (This may take awhile.)

Temper the egg yolks by slowly streaming in a tiny bit of hot liquid and whisking rapidly. Keep adding hot liquid until mixture is all hot. Then add all back to the pot and cook another three minutes.

Remove from heat and stir in peanut butter and vanilla.

Let filling cool slightly before pouring into the crust. Smooth out top. Refrigerate for a few hours or until ready to serve.

http://www.jessieweaver.net/2013/09/peanut-butter-pie-with-pretzel-crust/

What is your favorite kind of pie? I’ll admit I’m not usually a pie baker. But I’m getting more adventurous in my baking pursuits. I have a hard time passing up pecan pie myself!

Welcome Home Wednesdays

French Lemon Yogurt Cake

This post may contain affiliate links. Please see my Disclosure statement for more details.

So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.

Oops.

The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.

It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.

French Lemon Yogurt Cake

Slightly adapted from Barefoot Contessa

Ingredients

  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. plain yogurt (preferably whole milk)
  • 1 c. sugar
  • 3 eggs
  • zest of two lemons
  • 1/2 tsp. vanilla
  • 1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
  • Lemon Syrup
  • juice of two lemons
  • 1/3 cup sugar

Instructions

Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 350F.

In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.

Pour into prepared loaf pan and bake 50-60 minutes, until a toothpick placed in the center comes out clean.

Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.

Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve.

http://www.jessieweaver.net/2012/02/french-lemon-yogurt-cake-recipe/

Added to Things I Love Thursday, Ingredient Spotlight: Yogurt, and Full Plate Thursday at Miz Helen’s Country Cottage.

Pumpkin Spice Latte Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

SNV31080Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.

These cookies change everything!

I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …

I couldn’t resist trying out a variation on my regular cookie, even though I knew it might make Mr. V hysterical. (I’ve mentioned his opposition to my changing anything about his mama’s meatloaf recipe, right?) I kept the cookie recipe the same but added some coffee pizzazz to the icing, along with a shot of heavy cream for that “latte” feel.

The result: delicious! Make some. Now. If you don’t have any instant coffee, just put some strong brewed coffee in there and see what happens. I bet it’s still delicious.

SNV31079

Pumpkin Spice Latte Cookies

Yield: about 3 dozen cookies

Pumpkin Spice Latte Cookies

Ingredients

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. butter (can sub shortening or use a mixture of the two)
  • 1 c. sugar
  • 1 c. pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 tsp. vanilla
  • Frosting
  • 3 T butter
  • 1/4 c. milk
  • 1/2 c. brown sugar
  • 2 tsp. instant coffee granules
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1 T heavy cream

Instructions

Sift the first five ingredients together (flour through salt).

In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.

Add dry ingredients all at once and stir gently to form a smooth batter.

Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.

Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.

Frosting

Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)

When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.

http://www.jessieweaver.net/2011/09/pumpkin-spice-latte-cookies/

Are you a pumpkin spice kinda person?

Added to Tasty Tuesday and Sweet Tooth Friday.

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