Peppermint Patty Ice Cream Cake Food

BEST PEPPERMINT PATTY CAKE

Steps:

• For the cake:.
• Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
• Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
• Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
• Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
• Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
• For the Peppermint Filling.
• Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
• For the Ganache.
• Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
• Beat at medium speed 3 to 4 minutes or until soft peaks form.
• Ice top and sides of cake with Ganache.
• Sprinkle crushed peppermint candies over Ganache.

DARK CHOCOLATE PEPPERMINT PATTIE CAKE

Steps:

• If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you. The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake.
• To facilitate cutting the Peppermint Patties, I often freeze them first. Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake.
• Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup.
• Cocoa Fudge Sauce, recipe follows, for serving
• Mint Syrup, recipe follows, for serving
• To make the cake: Preheat oven to 350 degrees F.
• Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
• Melt the chocolate with the butter and cream in the top of a double boiler. Reserve.
• In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
• In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
• To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
• Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
• Melt the butter in a medium sized saucepan. Whisk in the sugar and cocoa. Whisk in the cream and salt. Bring to a simmer over medium low heat, whisking often. Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat. Remove from heat, add the vanilla and strain though a fine sieve. Cool and serve at room temperature. This can be made up to 1 week ahead of time. It can also be frozen.
• Yield: 2 cups
• Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer several minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Reserve.
• Bring a small saucepan of water to a boil. Have a strainer and a bowl of ice water at the ready. Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds). Immediately strain the mint and place the leaves directly in the ice water to set their color. Strain the mint again, pressing to remove excess liquid.
• Place the mint leaves and half of the reserved syrup in a blender. Puree the mint, stopping several times to scrape down the blender bowl. Add the remaining syrup and blend for 2 minutes. Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature.
• Strain the syrup through a fine mesh strainer and discard the solid mint puree. Store the syrup, refrigerated, for up to 2 weeks. Shake or stir lightly before using.
• Yield: 1 1/4 cups

CHOCOLATE PEPPERMINT ICE CREAM CAKE

Steps:

• For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
• In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;

PEPPERMINT CANDY ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
• Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
• Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

PEPPERMINT ICE CREAM

Steps:

• Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
• In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
• Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.

PEPPERMINT ICE CREAM CAKE

Steps:

• Preheat oven to 350°F
• Coat 2 8-inch round cake pans with cooking spray.
• Line bottom of each pan with waxed paper.
• Combine cocoa, ¾ cup boiling water, and butter, stirring with a whisk until blended. Cool.
• Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
• Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
• Add the cocoa mixture, and beat 1 minute.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, baking soda, and salt.
• Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
• Pour batter into prepared pans.
• Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans 10 minutes on a wire rack.
• Remove from pans.
• Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
• Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
• Cover and freeze 4 hours or until firm.
• To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
• Remove ice cream layer from freezer; remove plastic wrap.
• Place ice cream layer, bottom side up, on top of cake layer.
• Top with remaining cake layer.
• Combine whipped topping and peppermint extract, and stir until blended.
• Spread frosting over top and sides of cake.
• Sprinkle with crushed peppermints.
• Freeze until ready to serve.
• Let cake stand at room temperature 10 minutes before slicing.

CHOCOLATE PEPPERMINT ICE CREAM CAKE

Steps:

• For crust, melt butter with chocolate in heavy small saucepan over low heat.
• Finely grind cookies in processor.
• Add warm chocolate mixture; blend until crumbs are just moistened.
• Reserve 1 cup crumb mixture in small bowl.
• Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
• Freeze.
• For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Let stand until cool but still pourable, about 1 hour.
• For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
• Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
• Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
• Pour 1 cup chocolate glaze over ice cream in pan.
• Freeze 1 hour.
• Top with remaining ice cream; spread evenly.
• Freeze until firm, about 4 hours.
• Stir remaining glaze over low heat just until pourable, but not warm.
• Pour over ice cream.
• Spread evenly.
• Freeze overnight.
• Run sharp knife between crust and pan sides to loosen cake.
• Release pan sides.
• Transfer cake to platter.
• Garnish with peppermint candies and serve.

PEPPERMINT PATTY I

Steps:

• Prepare hot chocolate according to package directions. Stir in peppermint schnapps.

PEPPERMINT PATTIES

Steps:

• Make filling:
• Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
• Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
• Temper chocolate and coat filling:
• Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
• Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
• Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

MINT PATTY CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place white chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Chill for 30 minutes, stirring once., Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Set aside 2-1/2 cups for frosting cake. Stir patties into remaining frosting., Place one cake layer on a serving plate; spread with half of the peppermint patty filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with reserved frosting. Store in the refrigerator. Garnish with additional patties.

PEPPERMINT CRUNCH CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
• Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
• Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer, beat butter and sugars until fluffy.
• Add eggs one at a time, beating after each addition.
• Add vanilla, scrape down sides, and beat again for 30 seconds.
• Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
• Divide batter evenly between pans and bake for 35 to 40 minutes.
• Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
• While cake is cooling, make frosting.
• Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
• Slowly add cream until the frosting is spreadable. You might not need all of it.
• When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
• Place the other cake layer on top, flat side up.
• Completely cover top and sides with remaining frosting.
• Sprinkle with remaining candy cane pieces just before serving.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

PEPPERMINT PATTIES

Steps:

• 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. Let patties dry at room temperature two hours, turning once.
• 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.

PEPPERMINT PATTY CAKE

Steps:

• Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
• batters to pan; with knife, marble batters by scooping knife into& up thru batters.
• Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
• intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.