WHITE CHOCOLATE-PEPPERMINT DROPS
Provided by Food Network Kitchen
Time 2h10m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
THE HOLIDAY DESSERT YOU NEVER KNEW YOUR SLOW COOKER COULD MAKE
Stress-free entertaining is the best kind of entertaining, so look no further than your slow cooker for this holiday dessert recipe. White chocolate peppermint
Provided by Erin Cullum
Categories Chocolate, Desserts
Time 2h45m
Yield 96 candies
Number Of Ingredients 8
Steps:
- Add the first 4 ingredients to a 6-quart electric slow cooker. Cook, covered, at low 1 1/2 hours or until the vanilla bark and chocolate look very soft. Uncover and stir until smooth. Stir in the pretzels, crackers, and crushed peppermint candies.
- Drop the mixture by heaping tablespoonfuls onto waxed paper. Let stand 1 hour or until firm.
WHITE CHOCOLATE MINT MOUSSE
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
- In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
- Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
- Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
- Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
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.
WHITE CHOCOLATE PEPPERMINT PATTIES
Keep your eye on these gems as they bake - they have a quick cooking time and should only take 9 minutes. Keep them in a tightly sealed container, or freeze them for longer storage.
Provided by Mom2Rose
Categories Candy
Time 45m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- In a sifter, combine the flour, baking powder, and salt.
- Sift onto a large piece of wax paper and set aside until needed.
- Heat 1 inch of water in the bottom half of a double boiler over medium heat.
- With the heat on, place the white chocolate in the top half of the double boiler.
- Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
- Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
- Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
- Beat on medium for 4 minutes until smooth.
- Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
- Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
- Scrape down the bowl.
- Add the melted chocolate and beat on medium for 1 minute until combined.
- Scrape down the bowl.
- Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
- Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
- Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
- Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
- Remove the cookies from the oven and cool to room temperature for 30 minutes.
PEPPERMINT WHITE HOT CHOCOLATE
Perfect and elegant for Thanksgiving or Christmas, this smooth "hot chocolate" deviation has been a favorite of ours for years. After it has been prepared, it can easily be kept warm in a large slow cooker for guests, so it's perfect to take to Christmas parties, Thanksgiving potlucks, and the like!
Provided by Feeding-6
Categories Drinks Recipes Hot Chocolate Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
- Remove from heat and stir in peppermint extract.
- Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 36.3 g, Cholesterol 181.5 mg, Fat 55.3 g, Protein 7.7 g, SaturatedFat 34.1 g, Sodium 121.9 mg, Sugar 27.7 g
WHITE CHOCOLATE-PEPPERMINT JUMBLES
"Salty pretzel nuggets are coated in white chocolate and combined with peppermints for an irresistable confection..." From Christmas with Southern Living, 2006. I made these last year and gave away as small gifts wrapped in pretty Christmas cellophane bags. Very tasty and easy to make. Recipe is for use with your crockpot.
Provided by kitty.rock
Categories Candy
Time 2h12m
Yield 8 dozen candies
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in a 6-quart slow cooker.
- Cook, covered, on LOW for 1 hour, 30 minutes or until vanilla bark and chocolate look very soft.
- Uncover and stir until smooth.
- Stir in pretzels, crackers, and crushed peppermint candies.
- Drop candy by heaping tablespoonfuls onto wax paper.
- Let stand 1 hour or until firm.
Nutrition Facts : Calories 1123.9, Fat 65.6, SaturatedFat 36.6, Cholesterol 24.8, Sodium 270.9, Carbohydrate 126, Fiber 0.3, Sugar 108.6, Protein 12.4
WHITE CHOCOLATE PEPPERMINT CANDIES
Make and share this White Chocolate Peppermint Candies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 1 tray
Number Of Ingredients 6
Steps:
- Spray the ice cube tray with cooking spray.
- Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping.
- Melt 2 cups of the white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
- Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set.
- Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set.
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