Chocolate Peppermint Krispie Treats

I want someone to explain to me why the chocolate-peppermint combination seems to be so polarizing. I guess I can't wrap my brain around the fact that people just don't enjoy it the way I do.  I would have to say one of my favorite candies is the Junior Mint.  And at Christmas time?  They have Peppermint Crunch Junior Mints.

Be still my beating heart

To prove just how dumbfounded I am at people's displeasure with this especially festive combo, every year around this time I make my husband sample a chocolate-peppermint goody of mine.  Meanwhile having complete disregard for the fact he HATES the flavor.  I always reply in horror, "What do you mean you don't like it?!?!"  I'm a terrible wife, I admit it.

Eh, it's good for him.  He may come around.  It's kinda like my theory that if I try an olive every year, eventually I will suddenly find that I love them.  So far, I don't love them, and I'm 30.  How long will I do this?  How long will I make my husband do it?  Well, at least this one more year, because look at these!  Chocolate Peppermint Rice Krispie Treats.  A little fancier than the original treat, but still uncomplicated.  Because who needs complicated this time of year?

Chocolate Peppermint Krispie Treats

Base:
-6 Tbsp. unsalted butter
-10 oz. bag peppermint marshmallows
-4 c. Cocoa Krispies cereal

Line a 9x13 pan with parchment paper and spray with non-stick cooking spray.

In a large pot, melt butter over low heat.  Add entire bag of marshmallows, stirring until melted.  Remove from heat and fold in Cocoa Krispies cereal until evenly covered.  Immediately pour into prepared pan.  Spread evenly on the bottom of the pan.  Set aside.

Chocolate Peppermint Whipped Topping:
-6 oz. bittersweet chocolate chips
-1 1/2 c. heavy cream (divided)
-1 tsp. vanilla extract
-1/2 tsp. peppermint extract

In a glass bowl, add chocolate and heavy cream.  Microwave in 30 second intervals, stirring after each time elapse.  Mine takes a total of 1 minute for the chocolate to be completely melted.  Stir well and the chocolate will continue to melt due to the warmth of the bowl.  Overheating the chocolate will not be pretty.  Set aside and let this cool to room temperature.

In the bowl of the stand mixer using a whisk attachment, (try using a bowl or whisk that you've placed in the freezer for at least 10 minutes and you will find your cream whips up faster) whip remaining 1 cup of cream until it starts to thicken.  With mixer on low speed, add in cooled chocolate, vanilla, and peppermint extract.  Slowly increase speed to high and whip until stiff peaks form.

Spread evenly over your Krispie base.  Place in the refrigerator or freezer while you work on the final topping.

Chocolate Glaze:
-6 oz. bittersweet chocolate
-1/2 c. unsalted butter (1 stick)
-1 tsp. corn syrup
-1 c. Andes peppermint crunch baking chips

Place first three ingredients in a glass bowl.  Microwave in 30 second intervals.  Stirring well after each time elapse.  Mine took a total of 1 1/2 minutes for everything to be smooth and shiny.  Working quickly, as the chocolate will start to harden, spread chocolate glaze evenly over cool whipped topping.  Sprinkle the top with peppermint baking chips.  Return to fridge for at least an hour before cutting and serving.

Cut into 16 or more squares and serve!  Store in fridge.

Also, if you're looking for a super easy and festive treat to take to any holiday party, make my Red Velvet dip, link here, just replace those hearts with another holiday sprinkle!

Just replace some festive Christmas sprinkles!

No-Bake Pumpkin Pie with Maple Spice Cream

Okay, it's Thanksgiving time.  Do you ever stress about time management and limited oven space?  I always do.  How do people do it?  Turkey, sides, appetizers, rolls, and dessert!

I vote for less stress, more down time with family this year!  I vote for a No-Bake dessert!

I'm keeping it simple.  Simple and delicious.  And if someone complains that they want a traditional pie, tell them to make it on their own time and keep that extra slice for yourself!

No-Bake Pumpkin Pie with Maple Spice Cream
adapted from Serious Eats

Crust:
-Pre-made, store-bought Graham Cracker Crust

Filling:
-8 oz. cream cheese, softened
-1/2 c. granulated sugar
-1/3 c. dark brown sugar
-1 1/2 tsp. ground cinnamon
-3/4 tsp. ground ginger
-1/4 tsp. ground nutmeg
-1/8 tsp. ground cloves
-1 1/4 c. pumpkin puree (not pie filling)
-1 Tbsp. vanilla extract
-1 c. heavy cream

Maple Spice Cream:
-1 c. heavy cream
-3 Tbsp. maple sugar
-scant 1/8 tsp. of cinnamon, nutmeg, and cloves
-1/8 tsp. maple extract (optional for those with maple sugar)

In a large bowl, cream together cream cheese, sugars, and spices until well blended.  Stir in pumpkin and vanilla until incorporated into creamy mixture.

In the bowl of a stand mixer (preferably a chilled metal one) using the whip attachment, beat 1 cup of heavy cream from low to high until stiff peaks form.  Fold whipped cream into pumpkin cream mixture until no white streaks are visible.  Pour filling into your pre-made graham cracker crust.  Place in fridge while you make spiced cream.

To make spiced cream, use the same unwashed metal stand mixer bowl.  Add heavy cream, maple sugar (sub granulated if you have none) and spices.  Place bowl in fridge for 30 minutes.  Remove and start whipping on low, and as you increase speed add the maple extract.  Start with as little extract as possible and add up to 1/8 tsp. depending on your taste.  Whip until stiff peaks form and spread on the top of pie.

Refrigerate for at least 3 hours.  Garnish with cinnamon sticks, maple sugar, or cinnamon if desired.

Now go enjoy some time with family and friends!  And try not to stress too much!

S'mores No-Bake Cookies

It's been quiet on the Cookie Mama front lately.  That's because I've been baking for our local farmers market that I participate in during the summer.  I'm super excited to be back and busy as ever!

Last year was my first year and it was so lovely getting to meet people in our community.  It was great seeing the same faces greeting me at my stand and buying scones to munch on while they walked around.  It felt routine.  I love routine.  But no doubt, the farmers market is some serious hard work!

You gotta have love for it, and thankfully Baking and I are good buddies.  So if you don't hear from me as often this summer, just remember I'm probably prepping, shopping, and baking up a storm for the locals!  And please come visit me if you live in the Dayton area.  I'm at the Tippecanoe Farmers Market every Saturday till September 15th from 9-12 on 4th Street!

If you love No-Bake Cookies then these might be up you alley.  They are a bit sweeter since they contain Biscoff spread in place of traditional peanut butter.  Go for PB if you don't have Biscoff spread.  Seriously though, find it if you can, and when you do, I dare you to not keep going back for more!  It's creamy, dreamy, heaven by the spoonful!

*Graham Cracker Crunch/Topping

(this step is optional, please don't worry about it if you want to keep these cookies simple)

adapted from Milk Bar

- One sleeve of graham crackers, slightly crushed

- 1/2 c. milk powder

- 3 Tbsp. sugar

- 1 tsp. kosher salt

- 9 Tbsp. unsalted butter melted

Preheat oven to 275 degrees.  Mix first 4 ingredients together.  Add melted butter and stir.  Spread evenly onto cookie sheet layered with parchment paper.  Bake for 15-18 minutes.  Let cool some before using on cookies.  Store remaining for another batch or use in my S'mores Rice Krispie Treats in place of plain graham crackers.

S'mores No-Bake Cookies
- 1/2 c. salted butter
- 2 c. sugar
- 1/2 c. whole milk
- 4 Tbsp. cocoa powder
- 1/2 c. Biscoff spread
- 3 1/2 c. quick-cooking oats
- 2 tsp. vanilla extract
- 1 c. micro marshmallows

In a large pot/saucepan, bring butter, sugar, milk, and cocoa powder to a rolling boil.  Boil for a minute.   Remove from heat and stir in oats, vanilla, and biscoff spread.  Let it cool for a few minutes, and then add marshmallows and gently fold into mixture.  Immediately scoop out onto wax or parchment paper.

*Top with graham cracker mixture and press down firmly into cookie.  If you don't want to do the work for the graham topping just use plain graham crackers slightly crushed!  This will keep your No-Bake cookies extremely hassle free!

Let cookies cool completely to set before serving.  Enjoy!!!