candy cane kiss cookies

the goods:

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup plus 2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 tablespoon milk

1/2 cup confectioners' sugar

20 hershey candy cane kisses

In a large bowl using a stand mixer, beat the butter, sugar and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of bowl as needed.  Beat in the vanilla until combined. In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Whisk to combine. With the mixer on low speed, slowly pour in the dry ingredients, then add the milk. Mix until just combined. Scrape down the sides and bottom of bowl as needed.
Chill in the fridge for at least 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. put confectioners' sugar in a small bowl. Roll tablespoons of dough into balls, then roll each ball in confectioners' sugar to coat. Bake for 10 minutes. Allow to cool slightly on baking sheet, then press a hershey candy cane kiss into the center of each cookie.

baked caramel popcorn

the goods:

10 cups plain popcorn, popped

1 cup brown sugar, packed

1/4 cup light corn syrup

1/2 cup (1 stick) unsalted butter

1/8 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 200 degrees. Spread the popcorn out onto a large, foil-lined and lightly greased rimmed baking sheet.
In a medium saucepan set over medium heat, combine the sugar, corn syrup, butter, cream of tartar, and salt. Bring to a simmer stirring constantly. Allow to simmer for 3 minutes. Remove from heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until it is evenly distributed and coating the kernels. Bake for 1 hour, stirring every 20 minutes. Allow to cool on the baking sheet, then break apart any large clusters.

brownie peppermint cookies

the goods:

1 box fudge brownie mix

1 and 1/4 cup all-purpose flour

1/4 cup brown sugar

1/4 teaspoon salt

2 eggs

2 tablespoons whole milk

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

3/4 teaspoon peppermint extract

vanilla cream frosting:

4 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, room temperature

6 tablespoons heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup crushed peppermints, or candy canes

Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a wooden spoon. Add in melted butter, vanilla, and peppermint extract, stir until well blended. Spoon heaping tablespoons of dough onto prepared baking sheet. Bake for 10 minutes. Remove from oven and allow to cool.

While brownie cookies are baking and cooling, make frosting. In the bowl of a stand mixer, whip together butter, sugar and cream until light and fluffy. Stir in vanilla and salt.

When brownie cookies are cooled, frost and sprinkle with peppermints.