PEPPERMINT CREAM PUFFS
Makes about 24 cream puffs
Number Of Ingredients 21
Steps:
- Preheat oven to 375°F (190°C). Using a permanent marker and a 2-inch round cutter as a guide, draw 24 circles evenly spaced onto 2 sheets of parchment paper. Turn parchment over, and place on 2 baking sheets.
- In a medium saucepan, melt butter over medium heat. Add ½ cup (120 grams) water, milk, granulated sugar, and salt; bring to a boil. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With mixer on low speed, beat until dough is warm to the touch, about 1 minute. Add 5 eggs (250 grams) and egg white, one at a time, beating until combined after each addition.
- Transfer batter to an 18-inch piping bag fitted with a ½-inch round tip (Wilton 1A). Place piping tip in center of a drawn circle. Hold tip perpendicular ½ inch above parchment paper. Holding tip stationary the entire time, apply even pressure until batter reaches edges of drawn circle. Stop applying pressure, and lift up. Wet your finger with water, and press down tip to create a smooth top. Repeat with remaining batter. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush tops of batter rounds with egg wash.
- Bake for 15 minutes. Rotate pans, and bake until fully puffed and deep golden brown, about 10 minutes more. Let cool completely on wire racks.
- Using a ¼-inch round piping tip, poke a hole in center of bottom of each puff. Insert a skewer into hole, and move it around to ensure cream will fill entire puff. Place Peppermint Pastry Cream in a pipping bag fitted with same ¼-inch tip. Place piping tip into hole, and apply gentle pressure to fill. Repeat with remaining puffs and remaining Peppermint Pastry Cream.
- When ready to plate, stir together crushed peppermint candies and confectioners' sugar in a small bowl. Using a fine-mesh sieve, dust peppermint sugar mixture onto cream puffs. Garnish with peppermint candy pieces, if desired. Serve immediately, or refrigerate until ready to serve. Best served same day.
- In a medium saucepan, combine milk and ⅓ cup (66.5 grams) sugar. Cook over medium heat, stirring frequently, just until bubbles form around edge of pan.
- In a medium bowl, whisk together cornstarch, salt, and remaining ⅓ cup (66.5 grams) sugar. Whisk in yolks until well combined. (Mixture will be very thick.) Gradually add milk mixture to yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until thickened and an instant-read thermometer registers 190°F (88°C), 2 to 3 minutes.
- Remove from heat. Stir in butter and extracts until butter is melted. Strain through fine-mesh sieve into a glass bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, 2 to 3 hours or overnight.
- When ready to use, whisk pastry cream until smooth; stir in crushed peppermint candies. Use immediately.
PEPPERMINT CREAMS
"These sweets are great to make with kids and can be ready in less than 20 minutes."
Provided by Lorraine Pascale
Time 15m
Yield about 35 creams
Number Of Ingredients 4
Steps:
- Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
- Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
- If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.
CREAMY PEPPERMINT PATTIES
These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don't want a full serving of rich dessert. -Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE
The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.
Provided by Jessie Sheehan
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 7h
Yield 8
Number Of Ingredients 17
Steps:
- Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
- Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
- Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
- Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
- Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
- Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
- Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 87 g, Cholesterol 244.1 mg, Fat 41.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 24.8 g, Sodium 287.9 mg, Sugar 64.4 g
PEPPERMINT CREAMS
Simple, creamy, peppermint treats you can make with just a handful of ingredients. They make a tasty homemade gift for anyone with a sweet tooth
Provided by Miriam Nice
Categories Treat
Time 35m
Yield makes 20
Number Of Ingredients 4
Steps:
- Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
- Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
- Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
Nutrition Facts : Calories 51 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 0.2 grams protein, Sodium 0.001 milligram of sodium
PEPPERMINT DROPS
This is a variation on a recipe I found in Taste of Home. This is a family favorite I make at Christmas time. It gets me in the holiday spirit every time! This is the cookie I usually make for cookie exchanges as well. On a side note - to make these extra fancy - dip 1/2 of each cookie in melted chocolate.
Provided by Chef on the coast
Categories Drop Cookies
Time 1h30m
Yield 3-4 dozen, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in remaining ingredients except food coloring. if your food coloring comes in a dropper - do 4 drops. Mix just until the dough has red swirls - then STOP.
- Drop by teaspoons onto ungreased cookie sheets. Flatten slightly.
- Bake at 350 degrees for 12-14 minutes or until bottoms start to turn light brown.
- Cool for 2 minutes before removing to wire racks.
- If desired, dip half of each cookie in melted chocolate and place on waxed paper to dry.
Nutrition Facts : Calories 180.4, Fat 9.8, SaturatedFat 6, Cholesterol 27.7, Sodium 117.8, Carbohydrate 22.6, Fiber 0.8, Sugar 12.3, Protein 1.9
PEPPERMINT CREAM CHEESE MINTS
These are so rich and addicting. You'll make yourself sick eating so many but somehow still want more. I like to freeze these and thaw only a few at a time. I got this recipe from Southern Living a while back.
Provided by elainegl
Categories Candy
Time 40m
Yield 96 mints
Number Of Ingredients 5
Steps:
- In a large saucepan over medium-low heat, blend together cream cheese and butter.
- Slowly add powdered sugar, stirring well between each addition.
- Stir in peppermint extract.
- If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
- Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
- You can use a 2" cookie press to press them.
- I just press them with my fingers.
- Let cool for four hours uncovered.
- Store in the refrigerator or freezer.
FROSTY PEPPERMINT DESSERT
This creamy freeze with candy and a chocolate crust delivers make-ahead convenience. I'll often whip up two.-Carolyn Satterfield, Emporia, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Mix wafer crumbs, sugar and melted butter; press onto bottom and 2 in. up sides of a greased 8-in. springform pan. Freeze while preparing filling., In a large bowl, beat cream cheese until smooth; gradually beat in milk until smooth. Beat in crushed candies and, if desired, food coloring. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spoon into crust, spreading evenly. Freeze, covered, 8 hours or overnight. , Remove from freezer 10 minutes before serving. If desired, top with additional peppermints.
Nutrition Facts : Calories 449 calories, Fat 30g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 227mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.
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