Peppermint Marshmallows

Oh my gosh!!! Aunt Heidi's marshmallows are wonderful.

This recipe is adapted from Smitten Kitchen.

1 c. powdered sugar
3 1/2 envelopes (2T + 2 1/2t) unflavored gelatin
1 c. cold water, divided
2 c. sugar
1/2 c. light corn syrup
1/4 t. salt
2 large egg whites
1/2 t. vanilla
1/2 t. peppermint
red food coloring

Oil bottom and sides of 13 x 9 metal baking pan and sit with powdered sugar. In mixing bowl, sprinkle gelatin over 1/2 c. cold water and let soften. In 3 quart saucepan, cook sugar, corn syrup, 1/2 c. water, salt over low heat until sugar is dissolved. Increase heat and boil without stirring until 240F, about 12 minutes. Pour over gelatin, stirring until dissolved. Beat on high speed until white, thick, tripled in volume about 6 minutes. In a separate bowl, beat egg whites to stiff peaks. Beat whites, peppermint and vanilla into sugar mixture. Stir in food coloring but only to make lines through not to make pink. Pour into baking pan. Sift 1/4 c. powdered sugar over top. Chill uncovered until firm, at least 3 hours, up to one day.

Invert pan over cutting board. Cut into 1 inch cubes (oiled pizza cutter) sift remaining powdered sugar into baking pan and toass with marshmallows. Store airtight at room temp 1 week.

Caramels (a few days to make)

From Aunt Heidi's kitchen:

2 c. white sugar
1 c. brown sugar
1/2 c. butter
1/8 t. salt
1 c. corn syrup
1 c. heavy cream
1 T. vanilla

70% dark chocolate (Heidi says from Trader Joes)
The chocolate is important! Otherwise, they spread out.

Sea salt to top.

8 by 11 1/2 baking dish or something similar. Line smoothly with foil then butter the foil for easy removal later.

Melt butter over medium heat. Add chocolate, sugar, salt, syrup and cream. Cover and boil 5 minutes. Uncover and boil slowly, stirring until firm ball stage (248F). (If you have a cup of cool water to dump some caramel in it will tell you if it is the right consistency. You should still use a candy thermometer. Make sure your children are asleep during this part and don't cook them when you are sleepy!) Remove from heat. Add vanilla and stir. Pour into a foil-lined and buttered dish.

Let cool to room temperature. It can sit out for the next day.

Flip pan onto cutting board and peel off foil.

Cut with a sharp knife. (If you cooked them too long, they will be a pain to cut! The ice water test will help you with this part.)

Then freeze on wax paper so they hold their shape. (Also, makes them easier to dip later.)

Melt the chocolate slowly in the microwave, stirring frequently. You want a deep pool of chocolate in a small counter.

Use a fork to turn in the chocolate then put it on wax paper. Then sprinkle with a little sea salt.

You can cool the chocolate in the fridge if you want the chocolate to set more quickly but do not store in the fridge because the condensation on the chocolate will ruin the finish, the caramels will be too hard and the chocolate texture will change.

Hershey(r)'s Double Chocolate Mint Cookies

2/3 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 cup all-purpose flour
1/2 cup Hershey(r)'s cocoa
1/2 tsp. baking soda
1/4 tsp. salt
10 oz. Hershey(r)'s Mint Chocolate Chips

Preheat oven to 350.
Beat butter and sugar till creamy. Add egg and vanilla; beat well. Stir together dry ingredients and gradually add to cream mixture. Stir in mint chocolate chips.
Drop, we use a small ice cream scoop, by teaspoon fulls onto ungreased cookie sheets. Bake 8-9 minutes or until set; do not over bake. Cool for several minutes; remove from cookie sheet to wire rack. Makes about 2 1/2 dozen cookies.

Cinnamon Ornaments

1 c cinnamon
1 T ground cloves
1 T nutmeg
1 T allspice
1 T ginger
3/4 c. applesauce
1 T white glue

Combine into a dough. Roll out to 1/4 inch and cut with cookie cutters.
Punch hole for a string with a straw.
Bake at 150F for an hour on a cookie sheet then an hour and half on the rack.

Mint Chocolate Delights

Cookies
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup semisweet chocolate chips, melted
1 egg, beaten
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt

Filling
2 1/2 cups powdered sugar
1/2 cup unsalted butter, softened
1/4 tsp. salt
1/2 tsp. mint extract (we used peppermint)
3 to 4 drops red food coloring (little men were helping, SO, there was way more than that)
2 to 3 Tbsp. milk or half-and-half

1 For cookies, beat butter and sugars in bowl until creamy. Add melted chocolate, egg and vanilla; beat until blended, scraping down bowl occasionally. Mix flour, cocoa and salt in bowl. Gradually add four mixture, beating until well blended. Shape dough into 16-inch log. Wrap in plastic wrap; refrigerate 1 hour or until firm.

2 Preheat over to 400 degrees. Grease cookie sheets and line with parchment paper. Cut log into 1/3-inch slices; place on prepared cookie sheets. Bake 10-12 minutes or until set. Cool 5 minutes on cookie sheets. Remove to wire racks to col completely.

3 For filling, beat powdered sugar, butter and salt in bowl until blended. Add mint extract and food coloring; beat until evenly tinted. Add enough milk, 1 Tbsp. at a time (unless having little people help), to make filling fluffy. Spread or pipe filling on bottoms of half the cooled cookies. Top with remaining cookies.