Mrs Claus works all year long to make sure that Santa and the Elves stay on schedule. She bakes a "million cookies" and makes gallons and gallons of hot cocoa and a "zillion" tiny candy canes. On Sunday, Mrs. Claus took a short break from all her Christmas responsibilities and had brunch at The Brook Forest Inn.
http://www.thebrookforestinn.com/
Mrs. Claus could not resist talking to all the children (young and old) sharing a Christmas story and song, and handing out tiny candy canes. There was a time when Mrs. Claus stayed at the North Pole and did not venture out with Santa. This modern day Mrs. Claus has a website
http://www.cowpokesandclowns.com/
First introduced to the world in the book Goody Santa Claus On A Sleigh Ride by poet Katherine Lee Bates (1859-1929), Mrs. Claus has moved out of the kitchen and into the workshop over the past century.
In Bates’ 1889 book, Mrs. Claus begs to be taken along in the annual Christmas Eve toy delivery sleigh ride with Santa. She has raised perfect candy trees all year long and feels deserving of a chance to participate in the fun. As they make their deliveries, Santa pops up and down chimneys, and Mrs. Claus stays on the roof and holds the reindeer.
Sadly, when they come to one little boy’s modest house, Santa emerges from the chimney with a tear on his cheek. The only stocking the little boy had to hang by the fireplace had a hole in it, and he was unable to fill it with any presents. Seeing an opportunity to save the day, Mrs. Claus jumps down the chimney and mends the little boy’s stocking.
From that point on, Santa has always asked his lovely wife to come along for holiday deliveries. Today, Mrs. Claus doesn't’t just bake the best cookies this side of the Northern Lights.
She stays up-to-date on all the most popular toys, making sure Santa knows what each child wants, and manages the elves’ workshop. It keeps her very busy, but she is happy to be at the side of Santa, bringing extra magic to Christmas.
http://www.hymnsandcarolsofchristmas.com/
Peppermint Whoopie Pies:
1 3/4 cups (230 grams) all purpose flour
3/4 cup (75 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm wate
Marshmallow Filling:
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 - 7 ounce (198 grams) jar of marshmallow creme or fluff
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
6-8 drops of red liquid food coloring
1/3 cup (80 ml) crushed candy canes
For Peppermint Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
Marshmallow Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in crushed candy canes.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.
Makes about 15 sandwich cookies.
Baggett, Nancy. "All-American Cookie Book". Houghton Mifflin Company. New York: 2001.
Brachman, Wayne Harley. "American Desserts". Clarkson Potter/Publishers. New York: 2003.
www.melecotte.com
Merry Christmas from Mrs. Claus and The Barton Family at The Brook Forest Inn!
