Heavenly combo (chocolate and mint)

Greetings from my cozy couch! I was having hope yesterday that the frigid weather we have been experiencing was slightly changing toward the springtime...but was sorely proven wrong as I watched snow flakes float from the sky today. Being back from Thailand just over a week and my body is still having a hard time adjusting to this batch of coldness.
However, despite the moodiness of the weather and my feelings about it's changes, baking is one essential thing that can bring about a small amount of joy. I have turned to Martha Stewart (surprise!) for today's baking endeavor and am attempting a new cookie called Chocolate Mint Sandwiches. On her website there is even a video of the baking queen and some Hollywood actress casually baking in her studio's kitchen. I thought just the sound of chocolate and mint together was fabulous, but watching it convinced me more that I need to give this a try. Cool thing is, it's so easy. I have successfully made the cookie dough, which is presently chilling in the fridge. Warning: if you are on a diet or are thinking about getting on one I suggest you steer clear of these scrumptious cookies. The dough alone was heavenly and I had to tell myself, for fear of making myself sick, that I was not allowed to keep "testing" it. That can be a baker's death...the testing of all your baked goodies. So in order to keep myself from forming a very large bum, I wrapped the dough in separate parchment paper packages and stuck them in the refrigerator. Since I have to do this cookie in three steps and the first one takes about an hour, I decided to start this post mid baking process. I will leave this part of the post to continue with steps two and three and then proceed with the details about those steps.
*Break*
Well I have another 10 minutes of waiting for the nearly finished cookies to be complete with the last step of dipping the cookies into chocolate for a nice glaze effect. This cookie was actually really fun to make and super yummy to taste. I will have to work extra hard tomorrow during Zumba...seeing as I just couldn't beat the temptation of tasting the dough. Although it does come to a point of chocolate overload, with the full remorse and regretfully wondering why I didn't listen to myself before indulging in more then I should. When will I ever learn this lesson? Guilt set aside...I totally recommend these cookies! They are a winner in my recipe book. Martha has once again shown me that she knows her stuff. Though I do wonder if it's she who comes up with all these recipes herself or if there is some under paid person sitting in the background making up killer recipes that cause all of us work harder at Zumba.
Another break to finish up these "darn freaking good" cookies!
*Break*
Completion!!! The cookies are now in the refrigerator for the next 15 minutes until they set and then tomorrow they will be delivered to those that will have the joys of consumption.
This cookie would be great to make with kids. It's a bit messy...no matter how clean Martha looks. Dipping cookies into chocolate has the tendency to drip and get on my hands. Lick...lick. Would be a great cookie to try in a home economics course as well. Wherever you attempt it, I guarantee it will be pleasurable to your taste buds.

Until my next post enjoy the end of February and bring in the spring with a tasty treat!
Baking and Barefoot in the kitchen



Light and fluffy butter and sugar

Flour and cocoa combo

Blending the eggs well

Pouring in the cocoa mixture

Batter will be crumbly once you get it
mixed together so don't worry.

Dough formed into disk

 Pressed into parchment paper

Powdered sugar surface for rolling
out the dough easier.

Cookie cut outs

Ganache filling

Ready for applying ganache to the cookies

Makes a nice filling

Cookies pressed together ready to be refrigerated

Chocolate being melted for the dipping
process

Dipped chocolate mint sandwiches

Recipe for Chocolate Mint Sandwiches:

 

 

 

 

 

 

Ingredients

Makes 3 dozen

• FOR THE COOKIES
• 1 cup unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• Confectioners' sugar, for work surface
• FOR THE GANACHE
• 1/4 cup heavy cream
• 6 ounces semisweet chocolate, very finely chopped
• 3/4 teaspoon pure peppermint extract
• FOR THE GLAZE
• 6 ounces semisweet chocolate, very finely chopped

Directions

1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl (I just used a small pan and put the chocolate directly in it)  set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Read more at Marthastewart.com: Chocolate-Mint Sandwiches - Martha Stewart Recipes