Tag: peppermint

Jonah’s Birthday: Mint Chocolate Chip Cake

I wasn't able to catch it before it was thoroughly enjoyed by our house, but hey, it still looks delicious!

Jonah’s birthday was a little over a month ago, but I am just now getting around to posting about his birthday cake. It has been a little busy around here! We are finishing up the recording of Jonah’s first solo full length album – I was in the studio Friday afternoon, Saturday afternoon, and am going back today. Let me tell you guys, it sounds amazing. I’ll tell you all more about it when we get closer to the release. But big cool things happening, I promise.

Anyway, for Jonah’s birthday, my roommate Carmelle and I made him a mint chocolate chip cake, a recipe I’ve been eyeing for quite some time. And let me say, of our birthday treats, this one has been my favorite. This chocolate cake recipe was definitely one of the more perfect ones I’ve made. It was perfectly chocolatey, light, and moist. In the future, I will use this cake as a base for many exciting things, I can tell. The frosting was wonderfully minty, but not overpowering. Overall, the flavors were really nice, and it’s definitely a good occasion cake because it’s unique.

Mint Chocolate Chip Cake

Ingredients

Cake

9 Tbl unsweetened cocoa powder
1 1/2 cups cake flour (If you don’t have cake flour and don’t want to buy a whole bag for 1 1/2 cups, use plain flour and replace 3 tbsp with cornstarch)
1 1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1/2 cup coffee
1/2 cup milk

Frosting

2 1/2 sticks unsalted butter
~4 cups powdered sugar
2-3 tsp peppermint extract (plus some for taste)
Milk, if necessary
150g dark chocolate, very finely chopped
green food coloring

Instructions

Cake

Butter and line with parchment paper two 9-inch cake pans and preheat oven to 350 degrees. In a medium bowl, sift together the cocoa, flour, salt, baking soda, and baking powder. In an electric mixer, beat the butter and sugar fora ¬†few minutes until it’s smooth. Add the eggs, mixing after each addition until fully combined.

In a cup, mix the milk and coffee together and set aside. Add half of the dry ingredients and the coffee/milk mixture to the butter mixture, and stir. Add the second half of the dry ingredients and mix until smooth. Split the batter into the prepared cake pans, and bake for about 25 minutes, or until you’ve had a successful toothpick test. Remove from the oven and allow the cakes to cool for about 5 minutes in their pans, then remove them onto a wire cooling rack and allow them to cool completely before icing them.

Frosting

Now it’s time for the icing. I will give full disclosure: Carmelle and Mac made the icing, iced the cake, and decorated while I was out… doing something… I can’t quite remember at the time. I advise rinsing out the bowl of your electric mixer and using that again. Cut the butter into smaller pieces and put them in the mixing bowl. Beat until it’s fluffy. Now add the powdered sugar one cup at a time (or 1/2 cup at a time once you’re getting closer to the right consistency), beating between each addition until combined. If it gets too stiff, you can add a little bit of milk (think 1 Tbl at a time) to get it back to the right consistency. Add the peppermint extract and enough green food coloring to get it to that pretty mint green color. Slowly add the chocolate pieces until it looks the way you’d like and, more importantly, there’s a good amount of chocolate.

Put the first cake on whatever you’re going to use to serve: a cake stand, a plate, etc. Using about 1/4 of the icing, ¬†frost the top of the first layer. Place second cake one top of the first, and cover the whole dang thing with the rest of the icing. Carmelle pointed out that one of the beauties of this cake was that if little crumbs came off the cake and got in the icing, it didn’t really matter, because there were already little brown bits of chocolate in it. Mac used the extra chopped chocolate to make a lovely little design op top. Serve with candles and a glass of milk!

Chocolate Peppermint Cookies + Happy Holidays!

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies
Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

So many of our friends have left Portland to go home for the holidays. Luckily for us, one of our dear friends, Carmelle, was still in town during the earlier part of this week. And her boyfriend, Mac (one of Jonah’s bestest friends ever), was out of town, so we had her all to ourselves. Carmelle is a baker extraordinaire (I believe I’ve mentioned her a couple times before), and so I thought it’d be fun if she came over and we made something together for the blog.

This recipe for Chocolate Peppermint Cookies is hers, and I just want to warn you all that while I usually have pretty good self control when it comes to not eating sweets that are laying around are kitchen, these cookies have broken my good habits. They are amazing. So incredibly good. So be warned, if you’re not taking them to a party or giving them as Christmas gifts, you will eat them all yourself.

Chocolate Peppermint Cookies

Ingredients

3/4 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar
1 egg
1 1/4 tsp vanilla extract
2 tsp peppermint extract
1 3/4 – 2 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 – 2 cups chocolate chips

Instructions

Preheat your oven to 350 degrees. In an electric mixer, cream the butter and sugars together. Then mix in the egg and extracts. Meanwhile, in a separate bowl, combine flour, cocoa powder, baking soda, and salt, mixing well. In batches, add the dry ingredients to the wet ingredients in the mixer.

Now fold in the chocolate chips. Grease a cookie sheet, and place balls of the dough (about 1 1/2 – 2 Tbl in size) on the sheet. These guys spread a bit, so leave enough space between them.

Put them in the oven for 7-11 minutes. I think we ended up doing 9 minutes. You want them not to fall apart, but you still want them to be a little gooey and chewy. After removing them from the oven, let them cool a little bit on the pan and then transfer them to a cooling rack. I advise trying one while still pretty warm and the chocolate chips are all melted. Oh lordy, very very good.

And that’s it! These are, once again, great holiday time cookies. Enjoy with a big ol’ glass of milk. After we had eaten our fill of cookies, we lit the menorah that Jonah made for me and played cards. It was a lovely, relaxing evening. I hope you all have just as lovely holidays!

Chocolate Peppermint Cookies