MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE
This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.
Provided by Brenda Benzar Butler
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
- Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
- Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g
CHOCOLATE MINT CREAMS
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.
Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE
Oh these are good and rich--more like a cookie to have with coffee than with a Proustian tisane. They require a little work but they really are worth it. From "Chocolate Passion: Recipes and Inspiration From the Kitchens of Chocolatier Magazine," by Tish Boyle and Tim Moriarty. Cooking time includes time for chilling the batter and cooling the cookies and allowing for the glaze to set.
Provided by Chef Kate
Categories Dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 14
Steps:
- In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
- Remove from the heat and stir in the cocoa powder.
- Strain the mixture and let cool until tepid.
- Meanwhile, melt the chocolate, and allow it to cool slightly.
- Sift the flour, baking powder and salt together into a small bowl and set aside.
- Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
- Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
- Remove the bowl with the eggs and sugar from the water and dry off the bottom.
- Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
- Beat in the vanilla extract.
- In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
- Fold the dry ingredients into the egg-sugar mixture.
- Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
- Place 2 racks in the lower half of the oven and preheat to 375 degrees.
- Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
- Remove the pans and the batter from the refrigerator.
- Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
- Bake for 15 minutes, or until the center springs back when lightly touched.
- Do not overbake.
- Remove the madeleines from the molds and cool on a wire rack.
- To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
- In a small saucepan, bring the heavy cream to a boil.
- Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
- Stir gently until the chocolate is melted and combined.
- Stir in the mint extract.
- Using a pastry brush, generously glaze half of the shell side of each madeleine.
- Allow the glaze to set before wrapping in plastic or storing in an airtight container.
Nutrition Facts : Calories 85.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 40.8, Sodium 45, Carbohydrate 8, Fiber 0.2, Sugar 4.3, Protein 1.5
MINT-CHOCOLATE GANACHE
Provided by Martha Stewart
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium-high heat, bring the cream to a simmer.
- Place chocolate in a medium bowl; set aside. Pour cream over chocolate and let melt for 2 to 3 minutes. Whisk together until chocolate is fully melted. Add butter, extract, and salt, whisking after each addition to incorporate.
- Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.
CHOCOLATE MINT SANDWICHES
This is a rich, densely-chocolatey cookie with a hint of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
- Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
- Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
- Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.
CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE
I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)
Provided by Daymented
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake for 1 hour- but check it after 55 minutes just in case.
- Allow to cool.
- In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
- Stir stir stir.
- If it's too thick, add another couple drops of water.
- Drizzle over turned out cake.
- Sprinkle with crushed candy canes, if you got`em.
CHOCOLATE MINT CAKE
Provided by Molly O'Neill
Categories project, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
- Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
- Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
- Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
- Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
- When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram
GLAZED MINT BROWNIES
"I love taking these rich minty bars to a ladies luncheon," comments Diana Conner of Wichita, Kansas. "The women always think I've worked so hard to make these layered brownies when they're so easy!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 brownies.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, microwave butter and chocolate on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in vanilla and eggs, one at a time. Stir in flour. , Pour into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool in pan on a wire rack., Beat filling ingredients until blended; spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until set.
Nutrition Facts :
CHOCOLATE MINT GLAZE
Steps:
- In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth. Whisk in the water and creme de menthe all at once. Remove from the heat and stir until very glossy. Use immediately as a glaze for chocolate mint cake.
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