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Peppermint Kiss Cookies
1-1/2 cup confectioners sugar
1/2 cup white sugar
1 cup butter, softened
1 tbsp peppermint extract
1 tsp vanilla paste
3 cups flour
3 candy canes
1 tsp baking powder
1/2 tsp salt
3/4 cup Candy Cane Hershey Kisses, chopped and 36 whole Candy Cane Hershey Kisses for garnish
Preheat oven to 350-deg. Line a cookie sheet with parchment paper.
Place the candy canes in food processor and pulse until completely crushed.
In the bowl of an electric stand mixer fitted with a flat paddle, combine he confectioners sugar, butter, peppermint extract, vanilla paste, and egg. Beat on medium speed until fluffy.
In a separate bowl, sift together the flour, crushed candy canes, baking powder, and salt. Gradually, add the mixture to he wet ingredients in the stand mixer, beating until fully combined. Finally, add the chopped Hersey Kisses. (Note: dough will be slightly dry.)
By hand, shape the dough into 1” balls, then roll through the white sugar. Place the cookies approx. 1” apart on the cookie sheet and bake for 10-12 minutes until the edges are crisp and the centers are set.
Remove from the oven and immediately press a Candy Cane Hershey Kiss in the center of each cookie. Then place the cookie sheet in the freezer or fridge for 10 minutes to keep he kisses from melting while the cookies cool.
Approximate Nutritional Values: http://www.food.com/recipe/peppermint-fudge-christmas-kiss-cookies-451518
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Pumpkin Spice Parfait
For the Caramel Sauce:
11 oz vanilla caramel candies, unwrapped
1/2 cup heavy cream
For the Pumpkin Mousse:
4 oz cream cheese, softened
15 oz pumpkin puree
1 cup heavy cream
1/4 cup brown sugar, packed
2 tbsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
For the Whipped Cream:
2 cups heavy cream
1/4 cup brown sugar, packed
For the Cookie Layer:
4 graham cracker sheets
4 tbsp butter, melted
2 tbsp ground cinnamon
2 tbsp brown sugar
For the caramel sauce, place the unwrapped candies and the cream in a microwave-safe bowl and heat until smooth, stopping the microwave every 30 seconds to stir. Then set aside to cool.
For the mousse, combine the cream cheese, pumpkin, cream, brown sugar, cinnamon, ginger, and nutmeg in the large bowl. Beat with a hand mixer on medium speed until light and fluffy, about 3 minutes. Then place in the fridge to chill for at least 30 minute.
In the bowl of an electric stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form. Then add the brown sugar and whip until stiff peaks form. Place in the fridge to keep cool.
Using a food processor, break the graham crackers into crumbs. Add the cinnamon and brown sugar, then with the motor running, drizzle in the melted butter until the mixture comes together.
Add a heaping tbsp of cookie mixture to four individual trifle dishes or glasses. Then add a heaping tbsp of the pumpkin mousse, followed by a heaping tbsp of the whipped cream, then 2 tbsp of the caramel sauce. Repeat until all ingredients are incorporated, finishing with a caramel drizzle. Chill until ready to serve.
Approximate Nutritional Values: http://www.food.com/recipe/pumpkin-pudding-parfaits-466156
(by Anna Gorin)