How To Make Homemade Peppermint Patties

Author: Allison  //  Category: Desserts

 

Ingredients:

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Place patties in the freezer until the patties are froze.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Recipe makes 28 patties

How To Make Dark Chocolate Peppermint Whipped Cream Tart

Author: Allison  //  Category: Desserts, Holiday Desserts

 

 


 

Ingredients:
For the Tart Dough
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon kosher salt
9 Tablespoons (4 1/2 ounces) unsalted butter, cold and cut into small cubes
1 extra large egg
For the Filling
1 1/4 cups heavy cream
1/4 cup light corn syrup
12 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 teaspoon espresso powder
1/4 teaspoon peppermint extract
1/2 cup crushed candy canes
For the Topping
1 2/3 cups cold heavy cream
1/4 cup plus 2 Tablespoons confectioners’ sugar
1 teaspoon peppermint extract
1 Tablespoon crushed candy canes
For the Tart Dough
In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely.

For the Filling
In a medium saucepan over medium heat, bring the cream and corn syrup to a simmer.  Remove from the heat and add the semisweet and unsweetened chocolate; whisk until smooth. Add the espresso powder and peppermint extract and whisk to combine.  Set aside for 30 minutes to cool.  Pour the filling into the crust and sprinkle the top with the crushed candy canes.  Chill until set, about 3 hours.  (Can be made one day ahead and refrigerated.)
For the Topping
In a large chilled bowl, beat the cream, confectioners’ sugar, and extract to stiff peaks using a whisk or hand-held mixer.  Transfer the filling to a piping bag (I didn’t use a tip) or a plastic bag with 3/4-inch cut off the corner.  Pipe 2-inch long ovals of whipped cream side by side around the edge of the tart.  Pipe more ovals inside that ring to form a second ring; pipe more ovals in the center.  Chill for at least 30 minutes and/or up to 3 hours.  When ready to serve, sprinkle the top of the tart with the tablespoon of crushed candy canes.

How To Make Peppermint Bark Cheesecake

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Pan: One 9″ or 10″ Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate
Ingredients
Chocolate Cookie Crust:
2 tablespoons unsalted butter, melted
¼ teaspoon pure peppermint extract
18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
White Chocolate Filling:
8 ounces white chocolate, chopped into small pieces
4 (8 ounce) packages cream cheese, room temperature
1¼ cups granulated sugar
1 cup sour cream
1 tablespoon pure vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature
8 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 2 cups)
White Chocolate Mousse:
1 cup whipping (heavy) cream, divided
4 ounces white chocolate, chopped into small pieces
½ teaspoon pure peppermint extract
2 tablespoons confectioners’ (powdered) sugar
Garnish:
6 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 1⅓ cups)
Whipped Cream Topping (optional):
1 cup whipping (heavy) cream
¼ cup confectioners’ (powdered) sugar
1 or 2 ½-ounce peppermint Candy Canes, crushed

Instructions
Preheat oven to 350 degrees F. Prepare one 9 or 10 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Tip: use either a 9 or 10 inch pan. A 9 inch will make a higher cheesecake.
Chocolate Cookie Crust:
In a small bowl combine the melted butter and peppermint extract. Set aside.
Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter mixture; stir until thoroughly mixed and mixture is crumbly.
Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Reduce oven to 325 degrees F.
White Chocolate Filling:
In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
Add the sour cream, vanilla, and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Using a large rubber spatula, gently fold the peppermint bark pieces into the batter.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the cookie crust.
Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 90 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
White Chocolate Mousse:
In top of a double boiler over hot water or low heat, combine ½ cup whipping cream and white chocolate; heat and stir until chocolate is melted and mixture is smooth. Remove from heat and let stand until mixture is cool and beginning to thicken, stirring occasionally to keep the mixture smooth. Stir in peppermint extract. Set aside.
In a medium mixing bowl, using an electric mixer, beat remaining ½ cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff. Slowly drizzle in the cooled chocolate mixture, continuing to beat until well combined. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Spread the White Chocolate Mousse evenly over the top of the chilled cheesecake. Refrigerate the cake until the mousse is set, at least one hour.
Garnish:
Sprinkle peppermint bark pieces evenly over the top of the White Chocolate Mousse.
Serve with Whipped Cream Topping sprinkled with crushed peppermint candy, if desired. Refrigerate leftovers.
Whipped Cream Topping (optional):
In a medium mixing bowl, using an electric mixer, beat 1 cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff.
Spoon whipped cream on top of cake or individual servings, or use a pastry bag and decorating tip to pipe the whipped cream into decorative rosettes. Sprinkle each piece with about ½ teaspoon crushed candy canes.

How To Make Red Velvet Peppermint Thumbprints

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients

1 box red velvet cake mix
8 oz (1 block) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 large egg
1 1/2 teaspoons vanilla
1 cup powdered sugar
1 bag white chocolate peppermint Hershey Kisses, unwrapped

Directions:

In the bowl of a mixer, beat butter and cream cheese on medium speed until well combined. Add egg and vanilla and beat. Add cake mix and beat until combined. Chill dough for 2 hours. Preheat oven to 350. Scoop cookie dough with a 1 inch cookie scoop and roll in powdered sugar. Place on ungreased cookie sheet, 2 inches apart. Bake for 11 minutes. Remove from oven and press a Hershey Kiss in the center of each cookie. Remove cookies to wire rack to finish cooling.

How To Make Chocolate Fudge Cookies with Candy Cane Buttercream

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:

CHOCOLATE COOKIES
1 cup + 1 Tablespoon (133g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces semi-sweet chocolate, chopped (I use 1 package Baker’s Semi Sweet chocolate)
2 large eggs
1 teaspoon vanilla extract
5 Tablespoons (75g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar
1/4 cup (50g) granulated sugar
1 cup (180g) mini chocolate chips
CANDY CANE BUTTERCREAM FROSTING
3/4 cup (170g) unsalted butter, softened to room temperature
2.5 – 3 cups (300-360g) confectioners sugar, sifted
2 teaspoons vanilla extract
1-2 Tablespoons (15-30ml) heavy cream or milk
1/2 cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor)
crushed candy canes for rolling, optional
Directions:

Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.

Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2.5 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.

Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.

How To Make Candy Cane Martini

Author: Allison  //  Category: Alcohol

 

Ingredients:
2 ounces Strawberry Vodka
4 dashes (around 1 teaspoon) White Creme De Menthe
2-1/2 ounces Cranberry Juice
 
Rim glass with crushed candy canes and garnish with a mini candy cane.

How To Make Peppermint Chocolate Cake

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:
2 1/2 cup(s) all-purpose flour
1 1/4 cup(s) unsweetened cocoa
2 1/4 cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 1/4 teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) kosher salt
1 1/2 cup(s) whole milk
3/4 cup(s) canola oil
3 large eggs
1 1/2 teaspoon(s) peppermint extract
1 1/4 cup(s) boiling water
20 mini candy canes
3 package(s) (8 ounces each) cream cheese, at room temperature
3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
1 box(es) (1-pound) box confectioners’ sugar
Peppermint Meringues, for decorating (optional)

Directions:
Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners’ sugar until light and fluffy, about 3 minutes.
Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using)

How To Make Peppermint Whipped Cream

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:
6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
2 cups of whipping cream

Directions:
Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
Process until the candy canes util they are a fairly fine powder.
In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.

How To Make Christmas Tree Brownies

Author: Allison  //  Category: Desserts, Holiday Desserts

Christmas Tree Brownies

Christmas Tree Brownies

Ingredients for Christmas Tree Brownies

Brownie Mix

Green Icing

Peppermint Candy Canes

Directions for making Christmas Tree Brownies

Make brownies as instructed on box or recipe. Once baked and cooled, cut into triangles. Break off a candy cane and insert at the bottom of the triangle. Add icing as pictured above.