Chocolate Mint Baked Alaska Recipe Allrecipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE MINT COOKIES I



Chocolate Mint Cookies I image

This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!

Provided by Susan Black

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 18

Number Of Ingredients 9

¾ cup butter
1 ½ cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
36 chocolate mint wafer candies

Steps:

  • In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
  • At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Nutrition Facts : Calories 364.3 calories, Carbohydrate 55.6 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 222 mg, Sugar 39 g

CHOCOLATE MINT BAKED ALASKA



Chocolate Mint Baked Alaska image

Make and share this Chocolate Mint Baked Alaska recipe from Food.com.

Provided by LikeItLoveIt

Categories     Frozen Desserts

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

3 teaspoons butter
1 1/2 cups mint chocolate chips
1 1/2 cups chocolate wafer crumbs
1 cup mint chocolate chips
2 tablespoons corn syrup
2 tablespoons heavy cream
3 pints vanilla ice cream, softened
4 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
  • Stir until chips are melted and mixture is smooth.
  • Add chocolate wafer crumbs, stir until well blended.
  • Press into bottom of 9-inch springform pan, freeze until firm.
  • Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
  • Stir until chips are melted and mixture is smooth.
  • Cool to room temperature.
  • In a large bowl, whip the ice cream until smooth but not melted.
  • Gradually stir in chocolate mixture (flecks will appear in ice cream).
  • Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
  • Using spatula, smooth to form dome.
  • Freeze until firm.
  • Remove sides of pan.
  • Preheat oven to 450?°F.
  • In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
  • Gradually add sugar, beat until stiff peaks form.
  • Spread meringue over ice cream and crust to cover completely, swirl to decorate.
  • Bake at 450°F for 4-6 minutes or until lightly browned.
  • Serve immediately!

BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

CHOCOLATE BAKED ALASKA



Chocolate Baked Alaska image

Provided by Bobby Flay

Categories     dessert

Time 10h50m

Yield 1 (9-inch) cake

Number Of Ingredients 30

2 tablespoons almond oil
2 cups blanched and sliced almonds
2 1/4 cups sugar
2 cups whole milk
1/2 cup heavy cream
3/4 cup unsweetened best-quality cocoa powder (recommended: Valrhona)
4 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons coffee liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
Cooking spray
1 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
Scant 1/2 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, plus more for greasing pan
1/2 cup plus 1 tablespoon good-quality Dutch-process cocoa powder (such as Valrhona or Cocoa Barry)
3/4 cup muscovado light brown sugar
3/4 cup granulated sugar
3/4 cup strongly brewed black coffee, at room temperature
3/4 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
4 large egg whites, at room temperature
1 cup sugar
Pinch cream of tartar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 ounce bittersweet chocolate, finely shaved

Steps:

  • For the ice cream: Preheat the oven to 350 degrees F. Brush 1 baking sheet with almond oil; set aside. Place the almonds on another baking sheet and toast them until light golden brown, 5 to 7 minutes. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups sugar and 1/2 cup water and cook over medium-high heat, without stirring, until a medium amber color. Remove the caramel from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely. Coarsely chop and reserve. Heat the milk, cream and 1/2 cup sugar in a medium saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed until pale yellow and ribbons form, 3 to 5 minutes. Remove the bowl from the stand and slowly whisk in the hot chocolate mixture. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened and the mixture coats the back of the spoon. Do not allow the mixture to boil! Pour the mixture through a fine mesh strain into a bowl set over an ice bath and stir in the coffee liqueur, vanilla and salt. Stir until the mixture is cold. Place a piece of plastic wrap directly on top of the custard and chill completely in the refrigerator, at least 4 and up to 24 hours. Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the coarsely chopped almond brittle. Spray a 2 quart glass bowl with cooking spray, line with plastic wrap and spray the plastic wrap. Scrape the ice cream into the bowl and smooth the top. The ice cream will not fill the bowl; you're looking for the larger surface of the ice cream to be about 8 inches in diameter. Press more plastic wrap over the top and freeze until solid, at least 4 hours. For the cake: Preheat the oven to 325 degrees F. Butter 1 (9-inch cake) pan and line the bottom with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth. Scrape the batter into the prepared pan and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in the pans on a baking rack for 20 minutes. For the meringue: Preheat the oven to 500 degrees F. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer. Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and almond extracts and the chocolate and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue.
  • To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately.

MINTY BAKED ALASKA



Minty Baked Alaska image

I've made this dessert on a few special occasions for my husband and me. He just loves it. It's so simple, but it looks and tastes like you spent all day in the kitchen. Crushed peppermint candy adds a cool flavor and decorative touch. It never fails to impress. &mdash: Brenda Mast, Clearwater, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 large egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Dash salt
1 tablespoon crushed peppermint candy
2/3 cup mint chocolate chip ice cream
2 individual round sponge cakes

Steps:

  • In a heatproof bowl of a stand mixer, whisk egg whites, sugar and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 4-5 minutes. Remove from heat; add vanilla and salt. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form and meringue has slightly cooled, 7-9 minutes. Fold in peppermint candy. , Preheat broiler. Place sponge cakes on an ungreased foil-lined baking sheet and top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing it to foil on sheet. Broil 8 in. from heat until lightly browned, 3-5 minutes. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 333mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 0 fiber), Protein 6g protein.

CHOCOLATE BAKED ALASKA



Chocolate Baked Alaska image

Make and share this Chocolate Baked Alaska recipe from Food.com.

Provided by LikeItLoveIt

Categories     Frozen Desserts

Time 25m

Yield 7 serving(s)

Number Of Ingredients 14

1/2 gallon chocolate chip ice cream
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup packed brown sugar
1 2/3 cups all-purpose flour (do not use self-rising)
1 cup packed brown sugar or 1 cup packed granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350F degrees degrees.
  • Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
  • 8 x 8 x 2 inches.
  • Mix in remaining ingredients except chocolate chips.
  • Sprinkle chocolate chips over batter.
  • Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
  • Sprinkle with powdered sugar if desired.
  • Cake can be mixed in bowl if desired.
  • Cut ice cream lengthwise into halves.
  • Place one half on plate.
  • Freeze.
  • Return remaining ice cream to freezer for another use.
  • Prepare cake as directed except.
  • Mix in bowl and grease and flour pan.
  • Bake as directed.
  • Cool.
  • Cover cookie sheet with aluminum foil.
  • Place cake on cookie sheet.
  • Place ice cream on cake 1 inch from one side.
  • Trim the other side of cake around ice cream, leaving a 1 inch edge.
  • Freeze cake and ice cream.
  • Heat oven to 500 degrees.
  • Beat egg white and cream of tartar until foamy.
  • Beat in brown sugar, 1 tablespoons at a time.
  • Continue beating until stiff and glossy.
  • Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
  • Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
  • Trim foil to edge of meringue, transfer cake to serving plate.
  • Cut into 6 slices.
  • Cut each slice into halves.
  • Serve immediately.

BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Ice Cream Cake

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

CHOCOLATE MINT PIE



Chocolate Mint Pie image

This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special. It is a perfect St. Patrick's Day treat. Vanilla ice cream can be substituted for the mint chocolate chip.

Provided by Jan Bittner

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Yield 8

Number Of Ingredients 10

1 ½ cups crushed chocolate sandwich cookies
¼ cup butter, melted
1 quart mint chocolate chip ice cream
4 tablespoons creme de menthe liqueur
1 cup crushed chocolate sandwich cookies
3 egg whites
salt to taste
¼ teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
⅓ cup white sugar

Steps:

  • Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
  • Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
  • In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
  • Just before serving, broil until top is golden.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 56.5 g, Cholesterol 119.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 16.5 g, Sodium 268.2 mg, Sugar 41.5 g

RAW NO-BAKE DARK CHOCOLATE MINT



Raw No-Bake Dark Chocolate Mint image

Almond date base layered with a peppermint cream. Dip the top of the squares (or the whole peppermint bite) in melted chocolate. Completely raw, vegan, sugar-free, gluten-free and absolutely delicious! A perfect dessert for any occasion and it is so good you wouldn't even know it was healthy! Store in an airtight container in the fridge. These freeze well, so feel free to make them ahead of time and store them in the freezer until ready to serve.

Provided by AngelasHeaven.com

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h

Yield 35

Number Of Ingredients 7

2 cups almonds
3 cups pitted Medjool dates
6 tablespoons cocoa powder
2 ½ cups cashews
¾ cup agave nectar
1 cup baby spinach
2 ½ teaspoons peppermint extract

Steps:

  • Place almonds in a blender; grind into a flour. Transfer to a large bowl.
  • Place dates in the blender; blend until very smooth and creamy.
  • Mix blended dates with the almond flour in the bowl. Stir in cocoa powder. Spread mixture evenly into a shallow 9x11-inch dish, pressing firmly with the back of a spatula to make a flat crust.
  • Place cashews in the blender; process, scraping down the sides every 1 to 2 minutes, until very smooth and creamy, 8 to 10 minutes. Add agave nectar, baby spinach, and peppermint extract; blend until filling is smooth and uniform in color.
  • Spoon filling onto the crust and smooth the top with the back of a spoon.
  • Freeze until set, about 30 minutes. Cut into 35 squares.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 22.3 g, Fat 8.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 63.9 mg, Sugar 15.7 g

CHOCOLATE MINT DESSERT BROWNIES



Chocolate Mint Dessert Brownies image

It's a brownie covered in mint cream topped with chocolate, mmmmmm!

Provided by Kim Getchell

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 2h5m

Yield 24

Number Of Ingredients 10

1 cup white sugar
½ cup butter, softened
4 eggs
1 ½ cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
½ cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  • In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  • In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 39.5 g, Cholesterol 59 mg, Fat 13.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 8.3 g, Sodium 101.1 mg, Sugar 31.3 g

MINT-CHOCOLATE CHIP CAKE



Mint-Chocolate Chip Cake image

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Provided by mrs.embee

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 20

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
1 teaspoon peppermint extract
½ cup milk
1 cup butter, softened
1 (32 ounce) package confectioners' sugar
½ teaspoon green gel food coloring, or as needed
1 cup miniature semisweet chocolate chips
½ cup butter, softened
10 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
  • While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
  • Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
  • Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
  • Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
  • Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g

More about "chocolate mint baked alaska recipe allrecipes"

MINTY BAKED ALASKA RECIPE
Minty baked alaska recipe. Learn how to cook great Minty baked alaska . Crecipe.com deliver fine selection of quality Minty baked alaska recipes equipped with ratings, reviews and mixing tips. Get one of our Minty baked alaska recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CHOCOLATE MINT BAKED ALASKA - BEYONDMEALS.COM
Check out our Chocolate Mint Baked Alaska Recipe. Serves 0 and is ready to eat in 0 Minutes
From beyondmeals.com


MINT RECIPES | ALLRECIPES
Looking for mint recipes? Allrecipes has more than 350 trusted mint recipes complete with ratings, reviews and cooking tips.
From allrecipes.com


ASTRAY RECIPES: CHOCOLATE MINT BAKED ALASKA #2
Chocolate mint baked alaska #2. Yield: 12 Servings. Measure Ingredient; 3 teaspoons: Butter: 2 tablespoons: Corn syrup: 3 pints: Vanilla ice cream; softened: 4 : Egg whites; large: ¾ cup: Sugar: 1½ cup : Mint-chocolate chips;nestles: 1½ cup: Chocolate wafer crumbs: 1 cup: Mint-chocolate chips;nestles: 2 tablespoons: Heavy cream: ½ teaspoon: Cream of tartar: CRUST FILLING …
From astray.com


CHOCOLATE MINT BAKED ALASKA - RECIPES - ELOOK.ORG
Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust mounding high in center and leaving 3/4-inch edge. Using spatula smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar beat …
From elook.org


CHOCOLATE MINT BAKED ALASKA RECIPE
Add a Recipe; My Kitchen; Home. Recipes. Dessert. Chocolate. Corn. Chocolate Mint Baked Alaska Chocolate Mint Baked Alaska Chocolate Mint Baked Alaska. RELATED. M&M Peanut Butter and Chocolate Cookies. Easy Chocolate Raspberry Mousse. Almost Whole Wheat Chocolate Zucchini Bread. Collections. Chocolate 2533; RELATED . Hershey's White Chip …
From recipeland.com


MINT CHOCOLATE CHIP BAKED ALASKA - KITCHEN CONCOCTIONS
2016-07-28 This Mint Chocolate Chip Baked Alaska recipe starts with my go to chocolate cake recipe, is topped with Blue Bunny® Mint Chocolate Chip Ice Cream and then is covered with that fluffy, sweet meringue. The key to a perfect Baked Alaska is patience and allowing the ice cream cake to freeze fully. So take your time and sit back and enjoy the summer vibes with …
From kitchen-concoctions.com


CHOCOLATE MINT BAKED ALASKA - BIGOVEN.COM
Chocolate Mint Baked Alaska recipe: Try this Chocolate Mint Baked Alaska recipe, or contribute your own.
From bigoven.com


CHOCOLATE MINT BAKED ALASKA - PLAIN.RECIPES
Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into bottom of 9-inch springform pan, freeze until firm. Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
From plain.recipes


32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN …
2021-11-15 mint cake with icing and chocolate mint candies. Credit: Deborah Bentley. View Recipe. this link opens in a new tab. You need just four ingredients to make this crowd-pleasing cake: a package of white cake mix, creme de menthe liqueur, chocolate syrup, and frozen whipped topping.
From allrecipes.com


DARK CHOCOLATE AND FRESH MINT BAKED ALASKA | RECIPES | JUDE'S ICE …
Spoon the meringue over the top and sides to cover completely, and use a fork to create peaks. Return to the freezer for an hour. Preheat the oven to 220⁰C/fan 200⁰C/gas mark 7. When ready to serve, cook the baked Alaska for 8-10 minutes, until lightly browned. Dust with cocoa powder and serve immediately, in slices.
From judes.com


ASTRAY RECIPES: CHOCOLATE MINT BAKED ALASKA
Chocolate mint baked alaska. Yield: 12 servings. Measure Ingredient; 1½ cup: Mint-Chocolate Chips;Nestles: 3 teaspoons: Butter: 1 cup: Mint-Chocolate Chips;Nestles: 2 tablespoons: Corn Syrup: 4 eaches: Egg Whites; Large: ½ teaspoon: Cream Of Tartar: 1½ cup: Chocolate Wafer Crumbs: 2 tablespoons: Heavy Cream: 3 pints: Vanilla Ice Cream; Softened : ¾ cup: Sugar: …
From astray.com


RECIPE: CHOCOLATE MINT BAKED ALASKA - RECIPELINK.COM
The thought never passed my mind that it might not work. I recommend you follow your recipe exactly the first time you make Baked Alaska. Also, be sure the Meringue completely covers the ice cream and your base layer. This is a fun desert. I hope you have a good time! _____ Title: Chocolate Mint Baked Alaska Categories: Mint, Chocolate, Desserts Yield: 12 servings …
From recipelink.com


RECIPES > CHOCOLATE > HOW TO MAKE CHOCOLATE MINT BAKED ALASKA
How To make Chocolate Mint Baked Alaska. CRUST: 1 1/2 c Mint-Chocolate Chips;Nestles 3 ts Butter 1 1/2 c Chocolate Wafer Crumbs FILLING: 1 c Mint-Chocolate Chips;Nestles 2 tb Corn Syrup 2 tb Heavy Cream 3 pt Vanilla Ice Cream; Softened MERINGUE: 4 ea Egg Whites; Large 1/2 ts Cream Of Tartar 3/4 c Sugar CRUST: Combine over hot (not boiling) water, 1/2 cup …
From mobirecipe.com


ALASKA MINT RECIPES ALL YOU NEED IS FOOD
ALASKA MINT RECIPES EASY BAKED ALASKA RECIPE - BETTYCROCKER.COM. This isn’t your grandmother’s Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish. Provided by Betty Crocker …
From stevehacks.com


CHOCOLATE MINT BAKED ALASKA #1 - BIGOVEN.COM
Chocolate Mint Baked Alaska #1 recipe: Try this Chocolate Mint Baked Alaska #1 recipe, or contribute your own.
From bigoven.com


CHOCOLATE MINT BAKED ALASKA - COMPLETERECIPES.COM
2007-09-26 1 c Mint-Chocolate Chips;Nestles 2 tb Corn Syrup 2 tb Heavy Cream 3 pt Vanilla Ice Cream; Softened MERINGUE 4 Egg Whites; Large 1/2 ts Cream Of Tartar 3/4 c Sugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well ...
From completerecipes.com


MYSTERIOUS CHOCOLATE MINT COOLER | ALLRECIPES
A yummy treat for the kids any time of the year.
From allrecipes.com


CHOCOLATE MINT BAKED ALASKA #1
2007-09-26 mint-chocolate morsels and butter. Stir until morsels are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. Filling: Combine over hot (not boiling) water, remaining 1 cup Nestle Toll House mint-chocolate morsels, corn syrup and heavy cream. Stir until
From completerecipes.com


CHOCOLATE MINT BAKED ALASKA RECIPE - COOKEATSHARE
CRUST: Combine over warm (not boiling) water, 1/2 c. mint-chocolate chips and butter. Stir till chips are melted and mix is smooth. Add in chocolate wafer crumbs; stir till well blended. Press into bottom of 9-inch springform pan; freeze till hard. FILLING: Combine over warm (not boiling) water, remaining 1 c. of chips, corn syrup, and heavy ...
From cookeatshare.com


BEST CHOCOLATE COOKIES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From illumise.alaska.dvrdns.org


CHOCOLATE MINT BAKED ALASKA #2
Chocolate Mint Baked Alaska #2 recipe: Try this Chocolate Mint Baked Alaska #2 recipe, or contribute your own.
From bigoven.com


Related Search