16. Dezember 2013
Maria from Pink Patisserie
My name is Maria and I blog over at www.pinkpatisserie.blogspot.com and I’m very happy to have been asked by Karin to share with you a festive, Christmas treat!
There are few sweets that signal the beginning of the Advent/Christmas Season more to me than peppermints. Peppermint and chocolate being the best of friends, they really need no introduction or explanation of how wonderfully well they all go together. We all know it’s a down right amazing combination.
This recipe is perfect for making and assembling ahead of time. These crispy dark chocolate cookies, soften a bit when stored in the freezer, and the creamy minty “no churn” vanilla mint ice cream gives the sandwich an extra hit of delicious festive flavor.
My family devours desserts such as this. Kid and adult friendly, they make a fantastic dessert for a casual get together amongst friends, or even as the perfect, kitschy end to a very grown up dinner party.
I make these well in advance of when I’m going to need them, then just before serving I roll them in the crushed peppermints. It’s best not to store them for too long in the freezer after you’ve rolled them in the crushed mints as the mints have a tendency to become oozing and gooey. Not at all attractive.
Happiest of holiday seasons to you all! Enjoy!
192 g. flour
43 g. dark cocoa powder
½ tsp. baking soda
100 g. white, granulated sugar
100 g. brown sugar
113 g. unsalted butter
5 ml. almond extract
1 large egg
200 g. crushed peppermints
In a medium size bowl combine the flour, cocoa powder, soda. Whisk to break up the clumps. In the bowl of a mixer, beat the butter and the sugars together until light and fluffy. Add the extract and the egg, mixing thoroughly. Spoon the flour mixture into the creamed butter and sugar mixture, beat until just incorporated.
Roll the dough between two pieces of waxed kitchen paper to a 6 mm (or ¼”) thickness. Freeze on a baking tray for 15 minutes. Preheat your oven to 175 degrees C or 350F.
Remove the dough from the freezer and cut into 75-100mm (3-4”) rounds. Place on a parchment lined baking sheet and bake for 10 minutes. You should have enough dough for 24 rounds.
Set aside to cool.
For the Ice cream
475 ml whipping cream
414 ml sweetened condensed milk
10 ml mint extract
seeds from one vanilla bean pod
In a medium sized bowl combine the sweetened condensed milk, the mint extract and the vanilla bean seeds. Stir thoroughly to combine.
Pour the whipping cream into a large mixing bowl. Whip until slightly stiff, but still soft peaks begin to form. Gradually fold in the sweetened condensed milk mixture. Once incorporated, line a large loaf pan with plastic wrap or parchment paper. Make sure that the plastic or paper hangs over the sides. Spoon the mixture into the pan and fold the plastic over the top of it.
Freeze 8 hours or overnight.
When ready to assemble, let the ice cream sit at room temperature for 10 minutes to soften. Scoop the desired amount onto the bottom of one cookie then top and squish the two slightly together. Even up the sides with a knife if needed. Roll in the crushed peppermints just before serving.
Makes 12 sandwiches.
Maria from Pink Patisserie
“ She is wonderful “ and her photos & recipes have a high quality.
For me a extraordinary blogger.
my dessert favorite for new year`s eve
Thanks for beeing my guest Maria! I appreciate it very much!
In eigener Sache 😉
Bis zum 17.12.14 23:59
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