Bakers Table

Double Chocolate Peppermint Cookies + Winner!

The holidays are surrounded by food and the memories being made while creating it. If you have not done so yet, add cookie baking to your list before the 25th rolls around! Put on some Christmas tunes, sip some hot coffee, and whip up this batch of cookies. The chocolate infused with peppermint is the perfect balance of lightening up the richness of the double chocolate. Not that double chocolate anything is ever a bad thing. 😉


Ingredients:

  • 3/4 cup Stonyfield plain greek yogurt
  • 1/2 cup butter (melted)
  • 2 eggs
  • 1 cup granulated sugar
  • 10 drops peppermint essential oil (or more)
  • 2 cups all purpose flour
  • 1 and 1/3 cups 100% cocoa powder
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/3 cup dark chocolate chips


What to do:

Preheat oven to 350 degrees. Combine all wet ingredients and mix. Fold in the dry ingredients and then lightly mix. I used my Levoons measuring spoons for all my dry ingredients to make measuring so much easier. It scraps off all the excess while measuring and I loved it! Form the dough into one inch balls and lightly flatten. I like to use this scoop. It works like a charm!  After my batter was prepped and the oven was heated, I scooped my goodies onto my Silapt mat. This was the first time I used it and absolutely loved it! The mat can be put right on a baking sheet and put in the oven. I didn’t have the grease the baking sheet at all and the clean up was ten times easier! Bake for about 12 minutes. Pull out of oven and let cool for about 10 minutes.


Each day this week I will be announcing the winners from last week’s giveaway week! You can see if you won the blanket scarf from last week’s start of the giveaway week, here! Thank you to everyone who entered and to Blooms and Linen for the beautiful scarf! Also, there’s still time to enter the other giveaways below!

Day Two: Pillow Cover giveaway

Day Three: Lily & Val giveaway

Day Four: Signed copy of Present Over Perfect

Day Five: JND $50 Gift Card

*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*

Blueberry Crisp

Blueberry Crisp-- Recipe at: Stephanie-spring.comBlueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.comBlueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.comThe last year and a half this fruit filled crisp has made its way into our kitchen and bellies one bite at a time. Whether the base was peaches, strawberries, or the infamous blueberries (hence, the name), it’s versatility and balanced sweetness paired with a crispy topping creates a winning combo. Serve it with yogurt for breakfast or a snack, or with ice cream for dessert. It’s enticing for summer days or nights and warms your home with the frigid temps like we had last winter. However, I can’t take credit for this guilt free concoction. In the book, Bread and Wine, Shauna Niequist shared this recipe and I had to try it. She is now not only one of my favorite authors, but chefs as well. 😉 Enjoy!Blueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.com


Ingredients: 

  • 4 cups blueberries (or any fruit)

Crisp:

  • 1 cup old-fashioned oats
  • 1/2 cup almond meal
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon salt


What to do: 

Preheat oven to 350 degrees. Mix crisp ingredients together in a medium-sized bowl. Pour the berries into an 8 x 8 pan, and top with the crisp mixture. Bake at 350 degrees for 35 to 40 minutes or until golden brown and/or bubbly.


Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins stephanie-spring.comBanana Chocolate Chip Muffins stephanie-spring.comThe entire time Eric and I were dating, we lived two hours apart. The majority of the time, we would only see each other on the weekends and this easily became something I looked forward to wholeheartedly. Each time we drove to see each other, I got so excited every single time. It never failed. A short time after we started dating, I decided I wanted to bake muffins for him and the guys he lived with. (Very Suzy Homemaker of me, I know). One of my favorite muffins is banana chocolate chip. I mean…banana. chocolate. and muffin…all warmed up?! Please and thank you! I grew up in a household where chocolate chips were thrown into every baked good possible. My Mom’s love language is feeding people and I suppose chocolate chips were one of the ways she showed that love. Little did I know, Eric had never tried these before. I was dumbfounded, confused, and thought for sure that he was joking when I found this out.

He’s not picky but he’s definitely particular. After his first bite, I was reassured that he loved them when I saw his face. So whenever I put some music on and start mixing up the batter, I get nostalgic about how far our relationship has come. I love how just the simple thought of banana chocolate chip muffins can bring back a flood of memories and I hope this recipe creates the same for you!

Banana Chocolate Chip Muffins stephanie-spring.com


Ingredients: 

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed
  • 1 cup dark chocolate chips

What to do: 

Preheat the oven to 350 degrees. In a large bowl whisk together the flour, sugar, baking soda, and salt. Mix in the oil, bananas, and eggs until smooth. Stir in the chocolate chips. Line muffin pan with liners. Spoon into liners three quarters of the way full. Bake 30 minutes or until a toothpick can be inserted and come out clean. So delicious!


 

Whole Wheat Biscuits

Whole Wheat Biscuits stephanie-spring.comWhole Wheat Biscuits stephanie-spring.comThere’s something about the house being decorated for Christmas, a chill in the morning air, Christmas music softly playing and knowing people are going to wake up one by one to the smell of whole wheat biscuits baking.

There’s something about slowly waking up, wrapping yourself in a blanket, grabbing coffee and awaiting these to be fresh out of the oven.

There’s something about knowing that whatever you top these circular masterpieces with…it will be amazing.

There’s something about trying one with butter and honey and then trying one with butter and jam.

There’s something about creating memories based upon smells, tastes, and family.

There’s something about these biscuits and I love it!

Christmas is so soon! xoxo

Whole Wheat Biscuits Recipe at: stephanie-spring.com


Ingredients: 

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold and cut into pieces
  • 1 cup buttermilk, cold

What to do: 

Preheat oven to 450 degrees. In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles course meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness.  Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.

 

*Recipe courtesy of Food Network’s Daniel Boome.