Chocolate Peppermint Soda Recipes

CHOCOLATE PEPPERMINT LOG

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.

TRIPLE-CHOCOLATE PEPPERMINT TREATS

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.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

CHOCOLATE-PEPPERMINT CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
• Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
• Put the batter into a piping bag and pipe into the prepared donut pan.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
• Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
• Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.

CHOCOLATE PEPPERMINT SCONES

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar. , Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm.