Lavender Vanilla Cupcakes with Blood Orange Glaze

Happy birthday to me!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

That’s right, it’s my birthday! The big 3-2 to be exact (ugh) but hey, at least I’m celebrating with Lavender Vanilla Cupcakes with Blood Orange Glaze! And for someone that didn’t even plan what she wanted to do to celebrate until, ohhhhh, last week (thanks to lots of pressure from my hubs and friends,) I’d say we’re off to a pretty good start.


(I’m clearly on a big lavender kick right now – did you catch the Spiked Lavender Lemonade I posted on Friday? So refreshing and tasty!)

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

Is it just me, or is your 32nd birthday just sort of “meh?” I mean, I certainly went all out for the big 3-0, and might find some inspiration when I hit number 35, but it seems like all of the birthdays in between those milestones kind of just come and go without much pomp and circumstance. Especially when your birthday falls on a Wednesday, how un-fun is that?

So, after I kept getting nagged about what I wanted to do to celebrate, and after avoiding the question for as long as I could, I finally decided I wanted to keep it casual with Happy Hour at our local waterfront bar/restaurant, and let friends and family stop by whenever they wanted.  We celebrated with our parents this past weekend, and if you ask me, that’s all this gal needs to celebrate another trip around the sun!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

To be honest, I first made these Lavender Vanilla Cupcakes with Blood Orange Glaze a few weeks ago, when I decided it was high time for me to add another cupcake recipe to this here blog. It has, after all, been almost exactly one year since I posted the only other cupcake recipe on this site – these Chocolate Stout Cupcakes with Irish Cream Buttercream – which BTW would be perfect for you to whip up for St. Patrick’s Day on Friday!

I was trying to decide what flavor I wanted to make my cupcakes this time around, and remembered I had a big jar of culinary grade lavender that my parents had given me a while back. We all know that culinary grade lavender isn’t exactly something you reach for in your pantry on the reg, so it had been sitting in there practically untouched ever since I got it. I knew it would be perfect to integrate into a spring-friendly cupcake, but that it might need a little assistance from some other amazing flavors to keep it from tasting too much like soap (side note – this can easily happen if you use your lavender in the wrong context, like adding lavender syrup to your brewed coffee, don’t do it.)

Lucky for us, vanilla is a great complimentary flavor for lavender, and also perfect in cupcakes! I’ve talked about it before, but I swear by this creamy vanilla bean paste that I order on Amazon. It’s a little pricy, but you get a HUGE bottle and it lasts for such a long time! I highly recommend you order some if you bake nearly as much as I do.

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

With all of the soft, floral notes I was going for in the cupcakes, I knew I wanted a stark contrast in flavors for the frosting. I happened to still have quite a few blood oranges on hand from my winter stockpile, so instead of a buttercream or whipped cream frosting, I decided to top the cakes with a tart, blood orange glaze.

Turns out, my instincts were spot on and these cupcakes turned out perfectly balanced yet full of flavor. They’re also not overly sweet, which means you could totally get away with calling them muffins and eating them for breakfast. It’s my birthday after all, so I give you full permission. Cheers to another year and thanks for celebrating with me!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com
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Lavender Vanilla Cupcakes with Blood Orange Glaze
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Light and fluffy cupcakes filled with the delicate flavors of lavender and vanilla, perfectly contrasted by a tart blood orange glaze. 

Course: Dessert
Servings: 12 cupcakes
Author: CaliGirl Cooking
Ingredients
For the cupcakes:
  • 1 cup sugar
  • 3/4 cup milk
  • 4 tablespoons butter, melted and cooled
  • 2 eggs
  • 1/3 cup nonfat plain Greek yogurt
  • 1 tablespoon vanilla bean paste
  • 1 1/2 cups flour
  • 2 teaspoons culinary lavender, ground (I used a mortar and pestle for this)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the glaze:
  • 2 1/2 cups powdered sugar, sifted
  • 1/4 cup fresh blood orange juice
  • 4 tablespoons melted butter
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla bean paste
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a cupcake pan with nonstick cooking spray and set aside. 

  2. In a large mixing bowl, beat together the sugar, milk, butter, eggs, yogurt and vanilla until combined. 

  3. In a separate mixing bowl, combine the flour, lavender, baking soda and salt, then add this mixture to the wet mixture, beating until just combined. 

  4. Using a 1/3 cup measure, scoop batter into cupcake pans. Bake in 350 degree oven for 20-25 minutes. Let cool completely before topping with the glaze. 

  5. While waiting for the cupcakes to cool, make the glaze. In a medium mixing bowl, beat together all of the glaze ingredients until smooth and no lumps remain. 

  6. Once cupcakes are cool, spoon glaze evenly over cupcake tops. Let glaze dry completely before serving. 

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

Boozy Affogato

Raise your hand if you’re all for combining booze, caffeine and dessert in one delicious treat!

Boozy Affogato | CaliGirlCooking.com

Boozy Affogato has arrived and it’s definitely here to stay. Rich vanilla ice cream is topped with a heavy pour of spiked espresso to make the perfect simple dessert. It comes together as quickly as you can pull that shot of espresso and will disappear from your glass just as fast. And since we’re covering all of the basic food groups (as mentioned above) I think it would be just as suitable to enjoy as a special treat after a weekend breakfast as it would to sip on after a big Sunday meal.


I don’t know what kind of a week you’ve had, but judging from my own hectic schedule as well as so many of my friends’, it’s been a crazy one. After being on the road the past two weekends, I’m very much looking forward to a relaxing couple of days at home with nothing more important to do than go on a hike to see some beautiful waterfalls. Oh, and enjoy a Boozy Affogato or two, of course.

Boozy Affogato | CaliGirlCooking.com

Yep, we literally have NO plans for this weekend and we are so excited. You all know that leading a balanced lifestyle is my jam, and as I’ve grown up a bit, I’ve come to realize that occasional weekends with nothing on the schedule are absolutely necessary. It leaves you time to regroup, recover from a busy week and, heck, do something totally spontaneous every now and then.

It also leaves you more time to get in the kitchen and make something completely new and adventurous. Some of my favorite lazy weekend cooking projects are homemade breads, stocks and soups made from scratch, and homemade pasta (which I have another exciting version of coming to the blog on Monday!) What are your favorite things to make in the kitchen when you have a little extra time to play around?

One thing that you will not need all that extra time to whip up is this recipe for Boozy Affogato. I took the Italian classic and amped it up with Cognac and bourbon. If we’re going to have espresso for dessert, we might as well counteract all that caffeine with a little alcohol so we’re not up all night, right?

Boozy Affogato | CaliGirlCooking.com

So here’s all it takes to create this incredibly tasty dessert (or breakfast, I won’t judge):

Vanilla Ice Cream (homemade or store-bought, doesn’t matter)
Espresso (or brewed coffee, if you don’t have an espresso machine)
Cognac
Bourbon

That’s it! Four ingredients and you have yourself an elegant, uncomplicated dessert that would impress a table full of fancy dinner guests just as much as it would your significant other on a quiet night in.

We’re heading to Italy at the end of April, and I’m getting so excited to be reacquainted with authentic versions of all of my favorite Italian foods (and drinks!) Until then, I’m going to have to settle for whipping up Boozy Affogatos and eating as much homemade pizza as I can to get myself ready. Who’s with me?

Boozy Affogato | CaliGirlCooking.com

Boozy Affogato | CaliGirlCooking.com
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Boozy Affogato
Prep Time
5 mins
 

The classic Italian treat with a boozy kick - rich espresso is spiked with Cognac and bourbon and poured over creamy vanilla ice cream.

Course: Dessert
Cuisine: Italian
Servings: 1 serving
Author: CaliGirl Cooking
Ingredients
  • 2 ounces brewed espresso (or coffee)
  • 1 ounce bourbon
  • 1/2 ounce Cognac
  • 1 large scoop vanilla ice cream
Instructions
  1. Combine espresso, Cognac and bourbon in a small measuring cup. Scoop ice cream into a small bowl (or fairly shallow coffee mug) and pour espresso mixture over top. Enjoy immediately.

Boozy Affogato | CaliGirlCooking.com

White Chocolate Rosewater Souffles

The ultimate finale to a romantic evening.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

Who doesn’t want airy, fluffy and decadent White Chocolate Rosewater Souffles for them and their honey on Valentine’s Day? I can really think of nothing better to tuck into after a romantic meal and a couple of bottles of wine (or cocktails, if they’re more your thing.)


I’ve been dreaming up a white chocolate and rosewater combo for quite some time now, but to be honest, I was originally aspiring to make more of a mousse-like concoction. After researching various mousse recipes online, I was surprised to find that most mousses are actually made with raw eggs. I had no idea! You learn something new every day.

Although I’ve made things with raw eggs before (like this eggnog) I really felt like playing it safe this time and started flexing my Googling muscles to find a mousse recipe with cooked eggs. I ended up finding this one on the New York Times website, but after trying to adapt it to make it my own, the “mousses” didn’t turn out quite as planned.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

For my first attempt, I (accidentally) omitted any sort of cream or milk, and also failed to boil my water before creating the bath around my ramekins for cooking. The “mousses” looked fine from the outside, but once I dug my spoon into them, I realized they were still quite runny and not set properly.

The second time around, I remembered to add some almond milk (I wasn’t sure it would work but I was out of cream, it ended up working just fine, and it’s healthier!) and I also boiled my water before creating the bath for the ramekins. This resulted in the desserts having an incredibly light and fluffy top layer, with a denser, pudding-like layer underneath. After conducting a very necessary taste test on both the hot-out-of-the-oven and chilled versions and including the hubs so he could weigh in with his opinion, we decided that these were more soufflé-like than mousse-like, and so these White Chocolate Rosewater Souffles were born!

White Chocolate Rosewater Mousse | CaliGirlCooking.com

You may be intimidated by the whole process of making any sort of soufflé, but I promise you it is not that difficult. Do you know how to whip egg whites to stiff peaks with a hand mixer? Then you’ll be fine, because that’s literally the hardest part.

Also, don’t let the two words “water bath” scare you off, it’s another technique that is ridiculously easy but makes you look like a complete pro. Promise.

The great thing about these White Chocolate Rosewater Souffles is that they come together fairly quickly, and can bake off in the oven while you’re enjoying your romantic dinner for two. The other great thing is, because they’re sort of halfway between a mousse and a soufflé, and have that thicker bottom layer, they won’t completely collapse if you don’t eat them right away, like many soufflés do.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

I also love that these soufflés satisfy that sweet tooth without being too incredibly sweet or indulgent. There is no sugar aside from what you use to coat the ramekins, the only sweetness comes from the white chocolate itself. You also get a nice floral note from the rosewater, and of course we can’t forget that signature vanilla extract that is necessary in just about any sort of baked dessert.

Want to take your White Chocolate Rosewater Souffles to the next level?  I highly suggest baking them in these super-cute heart-shaped ramekins and topping them with an assortment of fresh berries (or a berry compote, if you’re feeling really creative) and some fresh mint.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

So now that I have your whole menu planned out for you, I’d love to hear how you and your special man or woman are going to celebrate Valentine’s Day. The hubby and I decided to do our usual romantic night in, and I am so excited because he’s actually cooking ME dinner for once!

I hope your day is full of lots of love and laughter <3 xx

White Chocolate Rosewater Mousse | CaliGirlCooking.com
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White Chocolate Rosewater Souffle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A delicate, airy white chocolate souffle with a fresh floral hint from a splash of rosewater. The perfect light dessert when topped with fresh berries and mint!

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon melted unsalted butter, plus 2 tablespoons unsalted butter at room temperature
  • 4 teaspoons sugar
  • 4 ounces white chocolate chips
  • 3 egg whites
  • Pinch of salt
  • 2 egg yolks
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1/4 cup unsweetened vanilla almond milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Coat four 6-8 ounce ramekins (bonus if they’re heart-shaped!) with the 1 tablespoon of melted butter. Sprinkle 1 teaspoon of sugar into each ramekin and shake to coat all sides. Place ramekins (with a little bit of space in between each one) on a rack in a roasting pan. 

  2. Using a double boiler (or a metal mixing bowl above a saucepan of simmering water,) melt the white chocolate. You’ll want to keep stirring the chocolate as it melts so it doesn’t burn, but if you’re good at multi-tasking, you can whip the egg whites with the pinch of salt while this is happening. In a small bowl, simply combine the whites and salt and beat with a hand mixer until stiff peaks form. 

  3. Once your white chocolate is melted, remove from heat and beat in the 2 tablespoons of butter that are at room temperature. Next, beat in the egg yolks, one at a time, then the vanilla and rosewater. The mixture should have a stiff pudding-like texture at this time. Finally, beat in the almond milk. 

  4. Using a spatula, gently fold the egg whites into the white chocolate mixture. Keep folding until the mixture is smooth (it will be fairly runny.) Pour the batter evenly into the four ramekins in the roasting pan.

  5. Fill the roasting pan with boiling water until it reaches about halfway up the sides of the ramekins. Carefully transfer to the preheated oven and bake at 350 degrees for 25-30 minutes, until the top feels fairly firm. Remove from oven and serve immediately for best results. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pistachio Cake with Dark Chocolate Buttercream

I’m really not messing around with this one.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

This Pistachio Cake with Dark Chocolate Buttercream just MIGHT become the one and only “everyday” cake I make forever and ever and ever…It’s dense and moist, with REAL pistachios (none of that pistachio pudding or flavoring) and the richest, most decadent dark chocolate buttercream that has ever graced the bowl of my stand mixer. It is that good.


Let me tell you a little story about how this cake came to be. I often have people asking me if I ever run out of ideas, how I come up with my ideas, etc. The answers: no, I have not run out of recipe ideas (yet, I have two running lists that I am constantly adding to and working off of) and recipe ideas come to me every day, everywhere, at the most unexpected times (hence why I have a list of ideas on my phone and another list in my Google docs.)

This particular idea for Pistachio Cake with Dark Chocolate Buttercream was actually inspired by one of my favorite Trader Joe’s trail mixes, Happy Trekking, which is full of almonds, cashews, cranberries, cherries and, yes, pistachios and dark chocolate! Whenever I’d be mindlessly munching on the mix, I’d stop for a second and savor every bite I got that had that heavenly combo of pistachios and dark chocolate. So, I figured why not make a delicious baked good that featured those two perfectly partnered flavors?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

The result was AMAZING and I really hope this flavor combo takes the world by storm, because everyone should be exposed to life-changing things such as Pistachio Cake with Dark Chocolate Buttercream.

I originally thought about making this into a cupcake recipe (which you can certainly do, simply bring down the baking time to 18-20 minutes) but then I realized I haven’t really ever posted a full-on CAKE recipe on this here bloggy blog. There were times that I debated making this one of those fancy two- or three-layer cakes with thick slabs of frosting in between each layer, but in the end I decided to keep it simple and less intimidating. I wanted this to be a cake that you can enjoy a slice of (without guilt) every day, rather than having to save it for a special occasion.

The other thing was that a MUST for this Pistachio Cake with Dark Chocolate Buttercream was using real pistachios rather than the green pudding mix or other artificial flavoring. I wanted to keep the flavors as close to the trail mix as possible. I did some quick Internet research and found this method on AllRecipes for grinding toasted pistachios with a bit of sugar and then folding them into the batter at the end, which worked out perfectly! Highly recommend.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I then used a very similar method for both the batter and buttercream that I used for these Chocolate Stout Cupcakes with Irish Cream Buttercream, changing a few things up here and there to fit the flavor profiles I was looking for.

The cake comes out incredibly dense and moist which is, to me, the best kind. In fact, if you left off the Dark Chocolate Buttercream, I’m pretty sure you could get away with calling this a perfectly acceptable breakfast cake. Since we’re keeping it simple, I just used an 8-inch round cake pan which make the cake come out nice and thick.

The Dark Chocolate Buttercream comes together quickly and easily, especially if you have a handy-dandy stand mixer. You’ll end up having more frosting than you need for the cake, but is there a problem with that? I don’t think anyone ever objected to having a container of Dark Chocolate Buttercream sitting in their refrigerator for those late-night cravings.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I made both the cake and the buttercream a day in advance, and frosted it on the morning I wanted to serve it. Just be sure to let the frosting come to room temperature before you try and spread it, or else you’ll end up with a mess and a not-so-pretty Pistachio Cake.

This Pistachio Cake with Dark Chocolate Buttercream comes together fairly quickly and easily, which means it would be super easy for you to whip up as a special humpday treat. Who doesn’t need some pistachios and dark chocolate to get you through the week?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com
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Pistachio Cake with Dark Chocolate Buttercream
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

A perfectly dense and moist everyday cake made using real pistachios and topped with a decadent homemade dark chocolate buttercream.

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the cake:
  • 1 cup pistachio nutmeats, toasted
  • 1 1/2 cups sugar, divided
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 stick butter, melted and cooled
  • 2 eggs
  • 1/3 cup nonfat plain Greek yogurt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the buttercream:
  • 1 cup unsalted butter, at room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 cup cocoa powder
  • 4 ounces dark chocolate, melted and cooled slightly
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 tablespoon heavy cream
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch round cake pan with cooking spray and cover the bottom with parchment paper. Set aside. 

  2. Next, make the cake. In a food processor, pulse together the pistachios and ½ cup of the sugar until very fine. Set aside.

  3. In the bowl of a stand mixer, combine 1 cup of sugar, almond milk, butter, eggs, Greek yogurt and vanilla using the paddle attachment until a thick paste forms. 

  4. In a separate bowl, whisk together the flour, baking soda and salt. 

  5. Add dry ingredients to wet ingredients and mix until well combined. Fold in pistachio mix.

  6. Bake in 350-degree oven for 50 minutes, or until a cake tester inserted into the center comes out clean. Set on a rack to cool for about 20 minutes, then turn out of pan onto rack to cool completely. You may need to use a butter knife or inserted spatula around the edges of the cake to loosen it from the pan. 

  7. While cake is cooling, make the buttercream. In a clean stand mixer fitted with a clean paddle attachment, combine all of the frosting ingredients. Mix until ingredients form the buttercream frosting texture. 

  8. Either frost the cake once it has cooled completely, or wrap the cake in plastic wrap and place the buttercream in a resealable container in the refrigerator until ready to serve. Be sure to bring the buttercream back to room temperature before attempting to frost the cake. Cake can be kept out at room temperature for up to two days, but for best preservation, keep it refrigerated, which will make it last up to one week.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

 

Little slice of heaven right here.

Peppermint Chocoholic Cookies

I’m bringing you yet another sweet recipe today and I’m not one bit upset about it.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

And you shouldn’t be either! If you didn’t catch my last post, be sure to pop on over to get the 4-1-1 on how I feel about keeping that balance this time of year.  We’re not going to worry about eating a little more than our fair share of indulgent treats this week because, hey, you only live once! We’ll catch up on the healthy stuff for our in-between meals and at the start of the New Year. But today all we need to worry about are these Peppermint Chocoholic Cookies.


And man, do these Peppermint Chocoholic Cookies deserve some talking about. This recipe has been a family favorite for at least 15 years now, which is quite the feat for a family that always love trying all the new recipes and flavor combinations that abound every year. They’re my personal favorite, of the five or so cookie flavors my mom makes every year, so I finally got her to share the recipe with me.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

The recipe my mom shared with me is actually for plain ol’ Chocoholic Cookies, which comes from a book in a cooking murder-mystery series by Diane Mott Davidson called “The Main Corpse.” Yes, there are cooking murder-mysteries and yes, my mom and I have actually made quite a few fantastic recipes from them.

But of course, me being who I am, I couldn’t leave the original recipe alone when it came to making these Chocoholic Cookies in my own kitchen. I had to go ahead and make them Peppermint Chocoholic Cookies. And boy, did they turn out amazing! Oat-y, chocolate-y, GIANT cookies dipped in peppermint white chocolate and topped with crushed candy canes? There’s no way you can go wrong.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

For the past couple of weeks, I’ve been making a batch of cookies here and there and popping them in the freezer to have at a moment’s notice for last-minute guests or neighborly gifts. These Peppermint Chocoholic Cookies have definitely been added to the stockpile, although the hubs and I seem to be finding our way into the stash more often than not. We just can’t leave them be! We’ll see how many cookies are left when we actually need them 😉

One thing I really love about these Peppermint Chocoholic Cookies (besides how insanely delicious they are) is how easy they are to make! They’re a simple drop cookie and the dough doesn’t need any time to set up in the freezer or refrigerator. They’re loaded with oats, cocoa powder and chocolate chips, which make every bite a literal party in your mouth. And they’re finished baking in under 15 minutes!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

The hardest part about making this recipe is dipping the cookies in a cloak of peppermint white chocolate after they’re baked and sprinkling on the crushed candy cane pieces. Oh, and then the waiting for the white chocolate to set up….It’s a bit torturous but I have faith in you! They’re totally worth the wait.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Basically, Peppermint Chocoholic Cookies NEED to be added to your annual cookie rotation ASAP. They’ve been a huge hit with every single person who’s tried them, so I don’t think anyone you gift them to will be disappointed. Make them now, stash them in your freezer, and have delicious chocolate-peppermint-y sweetness ready to go at a moment’s notice. So get on it!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Peppermint Chocoholic Cookies | CaliGirlCooking.com
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Peppermint Chocoholic Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Delicious, oat-filled double chocolate cookies dipped in peppermint white chocolate and topped with crushed candy cane pieces.

Course: Dessert
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
  • 2 cups rolled oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 2 eggs, beaten
  • 1 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1 1/2 tablespoons coconut oil
  • 1/3 cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Cover two cookie sheets with parchment paper and set aside.

  2. In a large bowl, combine the oats and chocolate chips, set aside.

  3. In the bowl of your stand mixer, mix the butter and both sugars using the paddle attachment until creamy.

  4. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. Add this mixture to the butter mixture and beat until thoroughly combined. The batter will be very stiff at this point.

  5. Stir the milk and vanilla into the beaten eggs, and then add this to the stiff butter mixture, beating until thoroughly combined. Add the oat and chocolate chip mixture and stir until well-mixed. 

  6. Using a 2-tablespoon scoop, drop batter two inches apart on prepared cookie sheets. Bake for 9-12 minutes, until cooked through. Cool on pan for one minute, then transfer to wire racks to cool completely. 

  7. Melt the white chocolate with the peppermint extract and coconut oil in the top of a double boiler (or use a heatproof bowl over a small saucepan of simmering water). Holding a cooled cookie between your thumb and forefinger, dip the edge into the white chocolate to cover the top third of the cookie. Place on a rack over parchment paper and immediately sprinkle on some crushed candy cane pieces (before the white chocolate dries completely.)

  8. Let white chocolate dry completely (this will take an hour or so) and then store in a re-sealable container with pieces of parchment paper in between to keep them from sticking.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

So freakin’ festive!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Peppermint Chocoholic Cookies | CaliGirlCooking.com