Homemade Peppermint Patties (Guest Post by Heather at Southern Pink Lemonade)
So many people don’t know what a blog is and a lot still don’t know much about the blogging community. I myself am relatively new to it but I’ll explain a little about the dynamic of people. In the beginning I was hesitant to tell my friends and family that I even had a blog because I didn’t want them drawing conclusions based on what the blogging world used to be and the only the only things they knew being negative, I wanted to wait until I had some good content up to show rather than tell. The first thing I did do though was announce it to body of bloggers I was acquainted with right away. I knew there’d be no judgment there and only very happy people full of support. The person you are about to meet was one of the first. She’s my friend Heather and she’s amazing. She is doing a guest post for me (and I’ll be on her site next Wednesday so pop over now and take a look at all her wonderful recipes and get to know her a bit) and I’ll be posting on her site next Monday (so you can pop over then as well and see what I have in store). Please welcome her for me? I know you’ll fall in love with her immediately just like I did!
Hello! I’m Heather and I blog over at Southern Pink Lemonade. I’m originally from Alabama and bonded with Christy over our shared love of all things Southern 🙂 I have a little boy who will be two years old in a couple of months and a very mischievous kitty named Bailey. My husband and I are currently living in Kansas.
As my official taste taster, Russell (my husband) declared that these were better than store bought peppermint patties which made me quite happy to hear! 🙂 Russell enjoyed his straight out of the freezer, but I preferred mine out of the refrigerator. Either way, I know you will enjoy these. Besides giving them as gifts, these would be great to keep on hand to share with family and friends stopping by to visit for the holidays.
- 2 1/2 cups of powdered sugar, divided
- 1 1/2 Tablespoons light corn syrup
- 1 Tablespoon +2 teaspoons water
- 1/2 teaspoon peppermint extract
- 1 Tablespoon coconut oil (or vegetable shortening)
- For the Chocolate coating:
- 10 ounces bittersweet chocolate chips or 10 ounces bittersweet chocolate, coarsely chopped
- 1-2 teaspoons coconut oil (or vegetable shortening)
- In the bowl of a stand mixer, combine 2 1/4 cups powdered sugar, corn syrup, water, peppermint extract, and coconut oil. Beat on medium speed until just combined. If mixture is too dry, add a few drops of water at a time until mixture begins to come together.
- Using some of the remaining 1/4 cup of powdered sugar, dust your work surface. Remove the peppermint mixture from your bowl and place on the powdered sugar. Knead the mixture until it is smooth.
- Roll your peppermint mixture between two pieces of parchment paper, until it is about 1/8-1/4 inch thick. Transfer the peppermint mixture to the freezer and allow to freeze for at least 15 minutes.
- After 15 minutes, remove your peppermint mixture from the freezer. Remove the first piece of parchment paper and dust the peppermint mixture with powdered sugar, replace the parchment paper. Flip the peppermint mixture and repeat with the other piece of parchment paper.
- Take your 1-inch cookie cutter and cut as many rounds or squares as you can. Transfer them to a parchment lined cookie or baking sheet. Re-roll the remaining peppermint mixture and repeat the process. Once you have cut as many patties as you can, place them in the freezer. Allow them to freeze for at least 45 minutes.
- Place coconut oil and chocolate in a medium sized microwave safe bowl. Microwave 30 seconds on high, remove from microwave and stir. Return to the microwave and microwave in 10-15 second increments, stirring each time. Continue until chocolate is completely melted.
- Remove peppermint patties from the freezer. Working with one patty at a time, place the patty in the melted chocolate. Using a fork, flip the patty to coat it on all sides. Allow the excess chocolate to drip off. Place peppermint patty back on the parchment lined baking sheet. Repeat with the remaining patties. Once completed with all peppermint patties, place baking sheet back in the freezer or refrigerator. Once chocolate has set completely, place peppermint patties in an air-tight container and keep in the refrigerator or freezer.