JoMarie DeGioia

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Heat, heart and humor...then and now

Peppermint Mocha Cookies

These cookies balance the rich flavors of chocolate and coffee with a cool blast of peppermint, Joy's favorite flavors!


INGREDIENTS:

½ cup (1 stick) butter or margarine, melted
1 cup light brown sugar
½ cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
2 ½  cups all-purpose flour
¼ cup cocoa powder
3 tablespoons instant espresso, dissolved in 3 tablespoons warm water
½ teaspoon baking soda
½ teaspoon salt
1 12-ounce bag semisweet chocolate chips
1 10-ounce bag peppermint crunch baking chips (chop coarsely if pieces are a little large)

DIRECTIONS:

Preheat the oven to 350 degrees F.
Blend sugars in mixer bowl. Add melted butter/margarine. Mix well. Add egg and egg yolk. Mix until smooth. Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Mix until fully incorporated. If batter looks too wet, add a couple tbs. of flour.

Fold in the chips, and place rounded teaspoonfuls of dough onto parchment or silicone-lined baking sheets two inches apart.

Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft. Let cool on sheet for 1 minute before moving to racks to cool completely.

Makes 5 + dozen cookies

Create Sweet Escape's signature biscotti and make a taste of Autumn!


Pumpkin Walnut Spice Biscotti


Ingredients

1 cup sugar
4 Tbsp butter or margarine, softened
½ cup pumpkin pie filling
1 large egg
1 ½ tsp vanilla extract
3 cups all-purpose flour
2 Tbsp pumpkin spice
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
¾ cup chopped walnuts
1 beaten egg (for egg wash)


Glaze

½ cup premium white chocolate chips

Instructions

Preheat oven to 375F and line a cookie sheet with parchment paper. In large mixer bowl beat together sugar, butter or margarine, and pumpkin pie filling until light and fluffy. Add egg and beat until combined. Stir in vanilla extract. In separate bowl whisk together flour, pumpkin spice, baking powder, salt and cinnamon. Gradually add flour mixture to pumpkin mixture, beating on low-speed and pausing occasionally to scrape down sides of bowl. Stir in walnuts and mix or knead until evenly distributed. 

Turn dough out onto prepared baking sheet in two mounds. Form dough into two 10”x3” logs and flatten slightly. Brush with beaten egg wash.

Bake 25 minutes, remove from oven (do not turn oven off) and allow to cool for 20 minutes. 

Once biscotti has cooled, carefully lift parchment paper holding baked loaves onto a cutting board and line cookie sheet with a fresh sheet of nonstick parchment paper. Cut biscotti loaves diagonally into ¾” slices and place cut-side down onto prepared cookie sheet.

Bake at 350F for another 12-15 minutes until biscotti is dry. Remove from oven and allow to cool completely.

Prepare glaze by melting white chocolate in microwave-safe bowl at 10-second increments, stirring frequently, until melted. Spread or drizzle melted chocolate over biscotti. Allow chocolate to cool/harden before serving.