For those of you don’t know me, I’m going to tell you I have all these weird rules and traditions. One of them being peppermint candy to mark Christmas baking. No peppermint candy until Nov. 1 st. This year I’m so late, I didn’t buy my first bag until just last week. But I’m here with a peppermint crinkle cookie that’s soft and gooey on the inside and crisp on the outside.
Peppermint Crinkle Cookies
Now if you are a long time reader than you know this is a repeat from two years ago.
Wow, a whole straight week with only one post. Yikes. But like most of you, I’m elbow deep with Thanksgiving prep. Along with that I’m drowning in deadlines. Enough excuses, right?
Okay, well let me share some fun news then. The post today is also being featured on Better Homes and Garden’s new blog Delish Dish, where I am a contributor along with a few other bloggers and some BHG staff. The idea is to have everyday-hands make and attest to BHG’s recipes. And hopefully, we’ll be able to impart some tips, tricks and tweaks along the way.
I won’t claim my banana bread is the best ever. I will say it’s very good, not dense and not too banana-y and it’s also the base for one of my favorite fall desserts: banana bread pudding. Think banana bread piled high with a rich vanilla bean custard and made spoon-licking with a dark rum caramel sauce.
Let’s not jing-jang around with this one. Make this. Yeah, its a little more labor intensive because you have to make the banana bread then cube it and dry it out, but it’s worth it.