Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Peppermint Melts December 16, 2012

Peppermint Melts 1

Just so easy to make!




1 cup icing sugar

1 cup butter, softened

1/4 tsp peppermint extract

2 cups plain flour

1/8 tsp salt

1/2 cup finely crushed peppermint sweets

20 – 40 chocolate chips (I guess you could also use Hershey’s Kisses)




Preheat the oven to 175C/gas mark 4.

In a large mixing bowl with an electric mixer, combine 1/2 cup of the icing sugar and the butter and mix until light and fluffy. Add the peppermint extract and mix to combine. Next, slowly add the flour and salt, mixing until just combined.

In a separate small bowl, combine remaining 1/2 cup icing sugar and the peppermint sweets.

Roll the dough into approximatly twenty 1 1/2-inch balls. Insert 1 – 2 chocolate chips into each ball and re-roll to ensure that theĀ  dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat.

Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown, about 20 minutes. Remove and transfer to wire wire rack. Cool until they are just cool enough to handle, 3 – 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated.

Store in an airtight container.


Choc and Mint Cupcakes November 22, 2012


If you like chocolate, and you like mint, you’re going to love these cupcakes.


Basic chocolate cupcake ingredients


115g dark chocolate

85g butter, at room temperature

175g soft brown sugar

2 eggs, separated

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

250ml milk, at room temperature

1 tsp vanilla extract




Preheat oven to 190C/gas mark 5.

Break the chocolate into pieces and melt it. Leave to cool.

In a large bowl cream the butter and sugar until the mixture is pale and smooth.

In a separate bowl, beat the egg yolks for several minutes. Add the egg yolks to the creamed mixture and beat well.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Add the vanilla extract to the milk.

Add a third of the flour to the mixture and beat well. Pour in a third of the milk and beat again. Repeat until all the flour and milk have been used.

In a clean bowl, whisk the whites until you have soft peaks.

Carefully fold the egg whites into the batter mixture, using a metal spoon. Do not beat or you will take all the air out of the mixture.

This is quite a runny batter, so take care when spooning into the cupcake cases as it can be very messy! Alternatively, pour the batter into a jug first then just pout the batter into the cupcake cases, makes it a lot easier.

Bake for 20 minutes (regular size) or 15 minutes (mini size). Leave in the tins for 10 minutes before placing on a wire rack to cool completely.


Ingredients for the mint topping


110g butter, at room temperature

60ml milk, at room temperature

1/2 tsp peppermint extract (or more or less, depending on how minty you want your topping)

500g icing sugar, sifted

A few drops of green food colouring (depending on how green you want them)

To decorate

Dark chocolate chips




Beat the butter, milk, peppermint extract and half the icing sugar until smooth, this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy. Taste the icing at this stage to see if you want to add more peppermint extract.

Add a drop of green food colouring and beat thoroughly. Add more carefully drop by drop, and beat after each addition to build up to your desired colour.

Use the icing to decorate the chocolate cupcakes, then top with chocolate chips. For a Christmassy looking cupcake you could top with crushed candy canes.



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