PEPPERMINT CREAMS
Simple, creamy, peppermint treats you can make with just a handful of ingredients. They make a tasty homemade gift for anyone with a sweet tooth
Provided by Miriam Nice
Categories Treat
Time 35m
Yield makes 20
Number Of Ingredients 4
Steps:
- Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
- Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
- Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
Nutrition Facts : Calories 51 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 0.2 grams protein, Sodium 0.001 milligram of sodium
PEPPERMINT CREAM BITES
Two of my favorites together, chocolate and peppermint. What a perfect marriage.
Provided by Marsha Gardner @mrdick1950
Categories Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350-degrees. Line an 8"x8"x2" inch baking dish with foil, extending foil over the pan edges; set aside.
- In a medium bowl combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake for 8 minutes. Cool slightly in pan on a wire rack.
- Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste.
- Spread peppermint mixture evenly over the prepared crust. Freeze for 45 minutes.
- In a microwave-safe bowl combine chopped chocolate and shortening. Microwave on high for 1 minute or until chocolate is melted, stirring once. Let chocolate cool for 15 minutes; pour over mint layer and spread evenly.
- Using foil, lift the uncut bars out of the pan. Use a 1 1/2 inch round cookie cutter to cut mixture into rounds or cut mixture into squares. Makes 30 cookies.
MINT BROWNIE BITES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
- Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
- In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
- Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
- Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
- Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!
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- Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan; set aside.
- In a medium bowl combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake for 8 minutes. Cool slightly in pan on a wire rack.
- Meanwhile, in a food processor combine powdered sugar and softened butter. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract through feed tube until a paste forms. Spread peppermint mixture evenly over prepared crust. Freeze for 45 minutes.
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