A Garden of Memories

December 02, 2020

Ahh, the refreshing taste of peppermint.

I remember my Great-Grandmother growing mint like peppermint or my favorite, spearmint, in her garden. Or it might have been just loose in the yard, and the imagination of a 5-year-old made everything a “garden”. Either way, mint has been something that I have fond memories of.

Peppermint came to be associated with the holidays, thanks in part to the Bob’s candy canes. If you remember from our post last year on the traditions of candy canes (read here), then you know that the candy was made first, and the peppermint was added later.

1874 is a long time ago, so we can assume that we all know that candy canes are peppermint as we have never tasted anything but peppermint. (I know, some are spearmint, chocolate or whatever funky flavor du jour now.)

For this post’s purpose, we will marry peppermint to the candy cane and call it a day.

Although, as a side note, peppermint is an excellent palate cleanser that can cut through some of the really rich foods we consume during the holidays. It is also instrumental in settling a burping tummy after one too many ‘nogs.

While peppermint is traditionally a European herb, the United States produces almost 75% of the world’s peppermint. Maybe that’s what my Great-Grandmother was doing; she was a peppermint farmer. And I was the Easter Bunny.

Speaking of fond memories, Kathy of KatsAllThat brings us a delightful peppermint and CHOCOLATE recipe this week.

Dig in.

Chocolate Peppermint Crinkles (Vegan)

2 C. Flour
2 1/2 tsp. baking powder
1 C. dutch cocoa
2 C. sugar
1/2 C. vegetable oil
3/4 C. applesauce (replaces eggs)
1 tsp. vanilla
1 tsp. peppermint (reduce to 1/2 tsp is you don't want too much peppermint taste)
Sugar topping: 1/2 C. sugar and 1/2 C. powdered sugar

Combine flour salt, baking powder in a large mixing bowl. In smaller bowl mix cocoa powder, sugar, applesauce, oil and extracts until well blended. Add to dry ingredients. Wrap dough in plastic and chill a minimum of 2 hours.
Add the sugars to two separate bowls or plates. Scoop 1 tbsp. of dough and roll into balls. Roll in the granulated sugar and then into the powdered sugar. Place on parchment paper lined or silicone lined cookie sheet.
Bake 350 degrees 12-13 minutes. Don't overbake, these should be soft and chewy.

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Julie

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Chocolate Peppermint Crinkles (Vegan)

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