It's a big week in our house - Caitlin's birthday week! A big 3-years old! She's practically a grown-up now. We've been talking about this day for months already. I don't know how she is going to handle it when it's actually over! So, in addition to our normal chaos, I am making her birthday cake (a Tangled Tower), twice - once for her actual birthday as my trial run and then again for her first friend-party on Saturday. She's having a Princess Dance Party at the dance studio. We are excited! We also made some Cut-Out cookies to turn into Princess Wands along with some extra princess crowns and shoes to serve at the party. So, we've had a busy week in the kitchen so far, but still have a ways to go!
I had originally planned to made an adorable Christmas treat I can't wait to share with you, but it will take a bit of time to do, so I am saving that for another week. Instead, I am sharing Peppermint Patties today. These are so easy and fun to make and no baking is required! People will think you slaved over them, but we will know the real secret! I used one of my larger cake decorating tips to cut the patties, but I think next time I might even try rolling them into balls before dipping. Whatever the shape, they will be a hit this Christmas!
I can't believe we're in week 5 already, almost half-way! If you haven't joined yet, there is still time. You can participate as much or as little as you want. Visit Brenda's Blog - Meal Planning Magic for all of the details and the sign-up form. Thanks for organizing the hop every week, Brenda!
Source: What Megan's Making
- 2 1/4 cups confectioners sugar
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1/2 teaspoon pure peppermint extract
- 1 T shortening
- 1/4 cup confectioner's sugar, for kneading and rolling
- 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped
To make the filling:
Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (about 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
To make chocolate coating: (To be honest, I wasn't this careful about melting the chocolate. I melted it in the microwave, stirring every 30 seconds. I think it took a minute and a half or two minutes to melt one bag of Ghiradelli chips.)
Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet. Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour. (I popped the pan back in the freezer because I am impatient like that, and it kept tiny hands from stealing samples from the counter :))