More Christmas Treats!!

Day Four: Triple-Decker Decadence

These are the chocolate lovers dream. They are soft and goey and pure chocolate. They are a little rich so don't eat too many, but they are fabulous. They are called Triple-decker, but I thought they would be a little hard to eat, so I made the cookies a little thicker and just used two and made a sandwich. Jason's co-workers had them finished off really fast. I got this recipe from BH&G Christmas Cookies. Enjoy!!

1/2 cup butter, softened

3/4 cup sugar

1/4 cup packed dark brown sugar

1/2 tsp. baking soda

1/8 tsp. salt

1/8 tsp. ground black pepper

1 egg

2 tsp. vanilla

1 1/3 cup all purpose flour

1/2 cup unsweetened cocoa powder

Chocolate Ganache

1. In a large bowl, beat butter with mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, salt, and pepper; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.

2. In a small bowl, whisk together flour and cocoa powder. Gradually stir into egg mixture. Divide dough ino two portions. Shape each portion of dough into a 1 1/2 inch diameter log (about 8 inches long). Wrap in plastic wrap and freeze for 30 minutes or until firm enough to slice.

3. Preheat oven to 350. Cut dough into slices about 1/4 inch thick. Place slices 2 inches apart on an ungreased cookie sheet.

4. Bake in preheated oven for 8 minutes or until edges are set. Cool on cookie sheet for 1 minute and then transfer to cooling rack; let cool.

5. For each three-cookie stack, spread 1 tsp. chocolate ganache evenly over bottom of one side of cookie. Top with plain cookie, top side up. Spread with 1 tsp. chocolate ganache. Top with another cookie top side up. Pipe remaining chocolate ganache on top of cookie stacks. Chill 30 minutes to set. Makes about 14 stacks.

Chocolate Ganache:

In a small microwave-dafe bowl, combine 6 oz. chopped bittersweet chocolate and 1/3 cup whipping cream. Microwave for 1 minute. Stir until mixture is melted and smooth. Let stand 30 minutes until mixture is thick enough to spread.

Day Five: Lemon Cream Scones

This has got to be one of the easiest recipes out there. Fresh from the oven these are great for Christmas morning. They are fluffy with the slightest hint of lemon and the tops are sweet and crunchy from the sugar sprinkling. Perfection!! I got this recipe from Mom's Big Book of Baking.

2 cups all-purpose flour

1 cup cake flour

1/2 cup sugar, plus more for sprinkling

1 tbsp. plus 1 tsp. baking powder

1/2 tsp. salt

1 large egg, beaten

1 cup heavy whipping cream, plus more to brush tops of scones

1 tsp. grated lemon zest

1. Preheat oven to 450. Grease cooking sheet.

2. Combine the flours, sugar, baking powder, and salt in large mixing bowl.

3. Stir in egg, heavy cream and lemon zest with a wooden spoon until the dry ingredients are just moistened. Do not over mix.

4. Turn dough onto lightly floured surface and divide it in half. Shape each half into a 6-inch disk. With sharp knife, cut each disk into 6 wedges. Place wedges 1/2 inch apart on cooking sheet. Brush scones with cream and sprinkle with sugar. Bake until they are golden, 12-15 minutes. Let them cool for 5 minutes, and serve warm.

Day Six: Peanut Butter Brownie Biscotti

Peanut butter and chocolate happen to be my favorite combination in the world. I think they are the greatest. A lot of people are not fans of biscotti, but let me tell you; on a freezing night, these are the perfect treat to dip into your steaming hot chocolate. You will be warm instantly. So great! I got this recipe from BH&G Christmas Cookies.

1/3 cup creamy Peanut butter

1/4 cup butter, softened

2/3 cup sugar

1/3 cup unsweetened cocoa powder

1 1/2 tsp. baking powder

2 eggs

1 tsp. vanilla

1 3/4 cup all purpose flour

1 cup chopped semisweet or bittersweet chocolate (6 oz.)

Peanut Butter Icing

1. Preheat oven to 375. In a large bowl, combine peanut butter and butter. Beat with mixer on medium to high for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with mixer, and stir in rest. Stir in chopped chocolate.

2. Transfer dough to a lightly floured surface; divide dough in half. Shape each portion into a 9-inch long roll. Place rolls about 3 inches apart on large ungreased cookie sheet; flaten rolls slightly to about 2 inches wide.

3. Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean. Cool on cookie sheet on wire rack for 1 hour.

4. Preheat oven to 325. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2 inch think slices. Place slices, cut side down, on ungreased cookie sheet. Bake for 10 minutes. Turn slices over and bake 10-12 more minutes. Transfer cookies to wire racks, let cool. Dip tops into Peanut butter icing. Let stand until icing sets. Makes about 32 cookies.

Peanut Butter Icing:

In a small bowl, stire together 1/2 cup powdered sugar, 2 tbsp. peanut butter, and enough milk to make and icing of dipping consistancy.