 |
| image from here |
 |
| image from here |
Sometimes I got the stern "no" glance back and I'd readjust my pouted bottom lip and resume playing with my Polly Pocket necklace. Other times, though, she'd glance back and quickly toss two Peppermint Patties onto the conveyer belt. (score!)
We know that I may not be the world's greatest chef (heh), but I definitely plan on trying this recipe from CDKitchen.
Yes, you guessed it, it's a recipe for York Peppermint Patties!
Ingredients:
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 (16-oz.) bag semi-sweet chocolate chips
Directions:
In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
Chill the peppermint patties until firm, about 30 minutes.
Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
Chill the peppermint patties until firm, about 30 minutes.
This recipe from CDKitchen for York Peppermint Patties serves/makes 20 patties.
I am now going to let you in on my very special little secret. Please choose wisely who you tell, mkay?
The noise gives you chills, right? That's what I thought.
I am now going to let you in on my very special little secret. Please choose wisely who you tell, mkay?
Next time you're enjoying the chocolate-mint-love-in-a-silver-wrapper amazingness, hold the peppermint pattie close to your ear and slowly break it in half.
 |
| image from here |
The noise gives you chills, right? That's what I thought.
Head to your nearest grocery store and either pick up the ingredients to make your own or hit up the candy aisle by the checkout. Either way, "get the sensation!".
until next time,
g
No comments:
Post a Comment