Getting in the Holiday Spirit With These Flourless Recipes

Flourless Peanut Butter Blossoms

https://www.adashofmegnut.com/peanut-butter-blossoms/

Ingredients

• 1 1/2 cups creamy peanut butter
• 1 1/4 cup granulated sugar (divided)
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 24 Hershey’s chocolate kisses

Instructions

1. Preheat the oven to 350F. Line two baking sheets with parchment paper. 
2. In a large bowl, combine creamy peanut butter, 1 cup of the granulated sugar, egg, vanilla, baking powder, and salt and mix thoroughly. 
3. Portion out dough into 24 pieces, about 1 tablespoon each, and roll into balls. 
4. Dip the cookie dough balls into the remaining 1/4 cup of granulated sugar and roll until completely covered. Place on a baking sheet. 
5. Bake at 350F for 8-10 minutes, until edges are set. While the cookies are baking, unwrap 24 chocolate kisses. 
6. Once the cookies are baked, remove from the oven and lightly press a chocolate kiss into the center of each cookie. Let cool for 5 minutes on the baking sheet before removing to a wire cooling rack to cool completely. Let the chocolate harden before serving.

Peppermint Flourless Chocolate Cake

https://www.twopeasandtheirpod.com/peppermint-flourless-chocolate-cake/ 

Ingredients  

FOR THE CAKE:

• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 3 large eggs slightly beaten
• 1/2 cup Dutch-process cocoa powder

FOR THE CHOCOLATE GANACHE:

• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream
• 1/2 cup crushed peppermint candy or candy canes for decorating

Instructions 

1. Preheat the oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
3. Add the sugar, salt, vanilla, peppermint extract and stir to combine.
4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the chocolate melts and the mixture is smooth.
8. Spread the chocolate ganache glaze evenly over the cooled cake. Sprinkle the crushed peppermint candy evenly over the cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
9. Cut the cake with a sharp knife into small slices. This cake is great with whipped cream or ice cream.