‘Tis the season for abundant giving, sharing, and showing love. And, I’m showing you lovely readers how much I adore you by offering an over-the-top candy covered cookie recipe and a chance to win a gadget that will help you whip up some healthier treats!
In addition to the cookie recipe, today I’m giving away a handy appliance that I think every cook needs: an immersion blender. These terribly convenient little blenders are perfect for pureeing soups, making dips and salsas, smoothing out sauces… and so much more. They truly do make great gifts, so I’m giving one away to one lucky reader who’s name will be drawn randomly and announced January 3rd.
UPDATE! CONTEST NOW CLOSED! WINNER WILL BE ANNOUNCED JAN 3, 2013! Thanks, everyone!!
But, first the cookies (feel free to scroll past the recipe to get to the free stuff):
These sugar bombs are as tasty as they are festive. Be sure to roll the dough out (in between two sheets of parchment paper) as thin as possible to ensure a crisp, delicate cookie. A variation of these can easily be made by submerging the entire cookie sandwich in chocolate to coat–couverture works best for this application.
Double Chocolate Candy Cane Cookies
yield: about 24 sandwich cookies (depending on cookie cutter size)
- 2/3 cup superfine brown rice flour
- 2/3 cup dutch processed cocoa powder
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 2 teaspoons xanthan gum
- Dash salt
- 1 cup cold dairy-free margarine
- 1 cup granulated sugar
- 2 teaspoons ground chia seed mixed with 2 tablespoons water
- 2 cups prepared fluffy frosting, such as this one
- 1/2 cup semi-sweet chocolate chips or disks
- 4 candy canes (any flavor) crushed
Preheat your oven to 350 °F. In a medium sized mixing bowl, whisk together the superfine brown rice flour, cocoa powder, potato starch, tapioca flour, xanthan gum, and salt.
In a larger bowl, cream together the margarine and sugar. Mix in the prepared chia gel and then gradually incorporate the flours and mix well until a clumpy dough is formed.
Divide dough into 4 separate disks and chill until the dough is cold. Roll out one disk of dough about 1/8 inch thick in between two sheets of parchment paper. Cut out with circle shaped cookie cutters and place onto an ungreased cookie sheet. Bake for 10 to 12 minutes, leaning to the 10 minute mark if your cookies are 1/8 inch thick. If your cookies are thicker than 1/8 inch, then be sure to cook an additional minute or two or they won’t be as crispy.
Let cool completely and then pipe some white frosting on the inside of one cookie and sandwich together with another cookie. Press gently to distribute the frosting.
Melt the chocolate using a double boiler (no need to temper) and cover the tops of the sandwiches with a thin coating of chocolate. Sprinkle generously with the crushed candy canes. Let chocolate re-harden before serving.
And now the giveaway:
Up for grabs is this Immersion Blender by DeLonghi. It’s fast, furious, and versatile as heck, so if your kitchen is minus one of these, now’s your chance to get in on the blending fun! To enter, simply leave a comment here to let me know you’d like to be entered. Make sure when you fill in the comment form you provide a valid email address (in the appropriate field) so I can get a hold of you if you win!
Open to everyone. I will end the contest on January 2nd, 2013, and will announce the winner here the following day.
Best of luck! xoxo!