It’s Day 2 which means it’s Natalie from Life {Made} Simple. The first thing to suck me in to Natalie’s blog was her gorgeous photography. Gorgeous photos of gorgeous food, what’s not to love?! Her index is brimming full of must-try recipes. Here are the ones I have my eye on: Spiced Doughnut Muffins, Strawberries and Cream Bread, Loaded Chicken Pot Pie, Graham Cracker S’Mores Bars, Salty Caramel Chocolate Cookies and especially, Deep-Dark Fudgy Brownies. I’m so excited to have her here today. Without further adieu, here’s Homemade for the Holidays with Natalie.
Hello! I’m Natalie from Life Made Simple and I’m super excited to be here with you today!
Growing up my mom would always make Christmas cookies. Not just a few but several different kinds, and enough to share with lots of friends and family. We’d help her cut out the sugar cookies and decorate them, roll the ginger cookies in sugar, and fill the mint and peanut butter ones. When all of the cookies were done, we’d plate them and wrap them in festive cellophane. She’d make beautiful big bows out of curling ribbon to tie around them, something I still haven’t quite mastered! Then we’d all hop in the car and spend the rest of the afternoon/evening driving around and dropping off cookies. Everyone was always SO happy to see us!!! This DeLuca Family Christmas tradition is something I will always remember and want to do with my own family some day. Thanks mom :)
Now that us kids have grown and moved away, my mom makes all of the cookies by herself. She still gets requests for all of her cookies, but especially her mint chocolate double delights. They are addictive little cookies and are the perfect size for snacking! I decided to share this recipe with you because I think you’re going to love them as much as we do, particularly if you’re a mint lover. So let’s get started!
A Stephen + Natalie Family Recipe from Life {Made} Simple at http://stephenandnat.blogspot.com
Ingredients
- • 3 c. all-purpose flour
- • ½ c. brown sugar
- • ¾ c. unsalted butter
- • 2 eggs
- • 2 tbsp. water
- • 1 (12 oz) bag of semi-sweet chocolate chips
- • 1¼ tsp. baking soda
- • 1 tsp. salt
- • ¼ tsp. vanilla extract
- • 3 c. powdered sugar
- • ⅓ c. butter, room temperature
- • 2-3 tbsp. whole milk
- • ¼ tsp. peppermint extract (or more depending on how strong you like it)
- • pinch of salt
- • 2-3 drops of green (or red) food coloring
Instructions
- In a medium size mixing bowl whisk together flour, salt and baking soda. Set aside.
- In a large saucepan over low heat, melt butter. Add brown sugar and stir with a heatproof spatula. Remove mixture from heat. Add in water, then chocolate chips, stir until chips have melted.
- Beat in eggs one at a time, then add vanilla. Gradually fold in dry ingredients. Mix until just combined.
- Roll dough into 1½" balls and place on a baking sheet. Place into oven and bake for 8-11 minutes at 350˚. Remove from oven and allow to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat together butter for 30 seconds on high. Turn mixing speed to low, gradually add the powdered sugar on cup at a time. Once the mixture has incorporated, add milk, salt, peppermint extract and food coloring. Gradually turn speed up and continue beating for 2-3 minutes until light and fluffy.
- Place filling into a bag and pipe onto one side of a cooled cookie. Place a "top" on it (you will want to try to match up similar size/shape ones). Allow cookies to sit for 30 minutes before eating.
Thanks Natalie! I LOVE mint and chocolate so this one is going on my list to make.
Check out the rest of Natalie’s goodness at Life {Made} Simple.
Take care.
Find more Homemade for the Holidays here.
