Christmas is coming, the goose is getting fat…
We’re at the three day countdown to Christmas and the excitement is bubbling over in our home. Our annual cookie exchange took place last weekend, and last night we hosted our first ‘white elephant’ booze exchange amongst my siblings and a few other honorary family members.
It was a roaring success, most certainly to be repeated in future years. I won a couple bottles of hard cider from a local orchard, a wine glass sippy cup, and a bottle of One Hope pinot noir, a portion of whose profits go toward funding adoptions for homeless animals. Every sip comes with complimentary images of wagging puppy tails and frolicking kittens. Christmas win!
Tomorrow I’ll cook our annual chicken parmesan dinner, then Tuesday I’ll prepare the beef bourguignon for the Christmas dinner we will celebrate with 16 people. The abundance of our blessings in love, and family, and friendships does not go unnoticed.
Before we get swept into the Christmas tornado, I wanted to share this recipe with you. These delicious little peppermint mocha bundt cakes evolved from one of my favorite Hershey’s chocolate cake recipes. They’re moist and rich, with a minty mocha flavor reminiscent of my favorite holiday Starbucks beverage. Make them as mini cakes, perfect for gifting or bake sale donations, or make it as a full-sized treat for your holiday table.
Peppermint Mocha Cakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon peppermint extract
- 3/4 cup very strong, hot coffee
For the coffee glaze:
- 1/2 cup confectioner’s sugar
- A few tablespoons brewed coffee
Preheat oven to 350 degrees. Lightly grease and flour 12 mini-bundt pans or 1 12-cup bundt pan.
In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and peppermint. Beat for a couple minutes until well combined. Gradually add the hot coffee and stir. (The batter will be thinner than you might expect.) Pour the batter into the prepared pans, so that each pan is no more than 2/3 full. Bake until a toothpick inserted comes out clean. (Approximately 20-25 minutes for mini-bundts, 50-55 minutes for large bundt pan) Cool completely.
To prepare the glaze, gradually stir a little hot coffee into the confectioner’s sugar until a smooth glaze forms. Drizzle the glaze over the top of the cake, then garnish with a crushed candy cane.
Makes 12 mini-bundt cakes or 1 large bundt cake