PEPPERMINT KISSES
These are fun, refreshing and low in fat! -Lynn Bernstetter, Lake Elmo, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- Let egg whites stand at room temperature 30 minutes. , Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form., Transfer egg whites to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half with crushed red candy canes, half with green, or with both. , Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK AND EASY PEPPERMINT FUDGE
Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
- Lift the foil out of the pan and peel off the fudge. Cut into small squares.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
PEPPERMINT FUDGE CHRISTMAS KISS COOKIES
These beautiful little cookies are just right for Christmas. Picture a dense, dark fudgy chocolate base topped with a peppermint-striped Hershey kiss. The red and white of the kiss contrasts beautifully with the chocolate. I'd never seen these cookies anywhere before, but I certainly plan to make them for Christmas. They were submitted by a reader to the LA Times 2010 cookie contest.
Provided by Lorraine of AZ
Categories Dessert
Time 27m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
- Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.).
- Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.
Nutrition Facts : Calories 41.9, Fat 3, SaturatedFat 1.9, Cholesterol 4.6, Sodium 16.9, Carbohydrate 4, Fiber 0.5, Sugar 3.1, Protein 0.8
PEPPERMINT FUDGE RECIPE
Make our Peppermint Fudge Recipe at home-no candy thermometer required! You just need a saucepan and a stove-and a refrigerator. With JET-PUFFED Marshmallow Creme, cookies, candy canes and more, this Peppermint Fudge Recipes from My Food and Family is cool, easy and scrumptious!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 55-65 pieces
Number Of Ingredients 8
Steps:
- PREPARE 9-inch square pan with parchment paper or wax paper
- COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
- ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
- BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
- REMOVE from heat, whisk in the peppermint extract until mixture is smooth
- POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
- POUR mixture into pan and spread evenly
- REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
- PLACE in refrigerator at least 2 hours or overnight to chill
- CUT into small squares
- STORE leftovers in refrigerator
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WHITE CHOCOLATE PEPPERMINT FUDGE
I make many batches of this minty fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. -Sue Schindler, Barnesville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes., Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 11mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
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