CHOCOLATE-PEPPERMINT ICING
Use this icing with the Chocolate-Peppermint Cake. Peppermint extract is highly concentrated, so a very small amount is all that is needed.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Number Of Ingredients 3
Steps:
- Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in peppermint extract. Strain cream into chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first.) Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
- To ice cake, set the cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
CHOCOLATE ICING FOR EASY CHOCOLATE-PEPPERMINT CAKE
Use this chocolate peppermint icing recipe to make our Easy Chocolate-Peppermint Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in extract. Strain cream into bowl of chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first). Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
- Set cake (Chocolate-Peppermint Cake) on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.
PEPPERMINT FROSTED CHOCOLATE COOKIES
These peppermint frosted chocolate cookies combine a rich and fudgy chocolate cookie with smooth and creamy peppermint frosting. The dough requires 3 hours of chilling in the refrigerator, so make sure you set aside enough time.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Beat in a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if desired, beat in another drop of peppermint extract.
- Top each cookie with frosting. Garnish frosting with crushed candy canes. Frosting doesn't dry completely, but will set after several hours. Carefully stacking frosted cookies is fine after that.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
CHOCOLATE-FILLED COOKIES WITH PEPPERMINT FROSTING
Baking is one of my favorite traditions around the holidays. These special cookies draw you in with candy-topped frosting and seal the deal with a chocolate center. -Deborah Puette, Lilburn, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- Cream shortening and granulated sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal., Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely., For frosting, combine confectioners' sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies., To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate., Freeze option: Place wrapped dough in resealable plastic freezer bag and freeze. If necessary, let dough stand 15 minutes at room temperature before cutting. Prepare and bake cookies as directed. Iced cookies can be frozen up to 1 month., , ,
Nutrition Facts : Calories 209 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
TRIPLE-CHOCOLATE PEPPERMINT TREATS
Santa is sure to stop by your house if you leave these minty chocolate cookies waiting for him. They're quick and easy for the whole family to make together. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.
Nutrition Facts : Calories 99 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT BUTTERCREAM FROSTING
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
Provided by GlacierFreeze
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g
CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING
I like this one on my cookie tray at Christmas. It's unusual. A really old Betty Crocker Recipe. If you REALLY love mint, try adding a few tbsp. of crushed peppermint candies to the batter or the White Icing. (There is no baking powder or soda so they are dense and will not rise and change shape like regular dough but you can add 1/2-1 Tsp. of either one to the dry ingredients if you prefer a different cookie taste and texture)
Provided by MTpockets
Categories Drop Cookies
Time 38m
Yield 3 Dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375'.
- In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
- Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
- Take a drinking glass and flatten each cookie to about 1/4 inch thick.
- Bake cookies until set, Approximately 8-9 minutes.
- Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
- Frosting:.
- Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
- Chocolate Drizzle Icing:.
- In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
- Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).
Nutrition Facts : Calories 1800.3, Fat 90.5, SaturatedFat 55.6, Cholesterol 233.2, Sodium 873.6, Carbohydrate 256.8, Fiber 7.6, Sugar 202, Protein 11.9
PEPPERMINT-CHOCOLATE FROSTING
Your baked goods need some frosting love-and that's exactly what our Peppermint Chocolate Frosting is for. Spread it on cakes, cookies, cupcakes and more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 22 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until completely melted. Cool 5 min.
- Add sugar, butter and vanilla. Gradually add milk, beating after each addition with mixer on low speed until blended.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 21 g, Protein 1 g
CHOCOLATE-PEPPERMINT SKILLET COOKIE
This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.
Provided by FOODBEAST
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
- Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
- Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
- Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
- Bake in the preheated oven for exactly 10 minutes.
- While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
- Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 67 g, Fat 7.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 433.3 mg, Sugar 48.5 g
VEGAN CHOCOLATE PEPPERMINT BUTTERCREAM FROSTING
I made this with my chocolate peppermint cupcakes. This recipe is from Vegan Cupcakes Take Over the World and is delicious
Provided by cakeinmyface
Categories Dessert
Time 10m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
- Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 120, Fat 5.8, SaturatedFat 1.3, Sodium 36.1, Carbohydrate 18.1, Fiber 0.8, Sugar 16.4, Protein 0.6
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