Chocolate-Candy Cane Cookies
I love to try out new recipes no matter if they are ones I created in my head, ones I found on-line or in a cookbook. Over the years, I have tried recipes from a lot of chefs, one who seems to match my cooking style is Rachael Ray. As a mother, you've got to appreciate the concept of a 30 Minute Meal! Rachael Ray often says that her recipes are just methods. She encourages her viewers to take her recipes and make them their own. I "Lori-ize" almost everything I cook, tailoring the recipe to my families taste. I decided to combine these two ideas and what you see here is the result. Each week I'll create a meal based on a recipe and let you know what we thought. I will give you the original recipe and let you know how I "Lori-ized" it. Hope you enjoy Tasty Tuesday!
This past weekend we had Christmas with my family, and I was asked to make desert. I made 2 kinds of cookies and Creme de Menthe pie (except I made it in a 9x13 pan instead). I decided to test out a new recipe. I had cut out a recipe for Chocolate -Candy Cane Cookies from Kraft Magazine (maybe last year?), so I decided to give it a go
I followed the recipe exactly, but the dough was too sticky to roll into candy canes, so I made cookie blobs instead. I also used a Ghirardelli baking bars instead of Baker's thinking they would add better flavor.
These were really moist, which they are probably not supposed to be if you roll them out, as I said they were too sticky to roll. The chocolate didn't have enough of a chocolate flavor, there was more of a peppermint flavor than anything else. The white chocolate only brought the drizzle effect and not much flavor. They were still a decent cookie.
If I made them again, I would use cocoa powder in addition to the melted chocolate and possibly add peppermint to the actual cookie. Adding the cocoa powder might help with the stickiness too because there would be more dry ingredients.