EASY CHOCOLATE-PEPPERMINT CAKE
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.
- In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over (not in) water. Turn off heat; let stand until melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.
- Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
- Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour.
- Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake. Pour chocolate icing onto center of cake and spread evenly over top and sides. Let set, about 40 minutes. Serve cake with whipped cream and chocolate shavings or peppermint candies, if desired.
PEPPERMINT HOT CHOCOLATE
A warm drink that is sure to warm you on a cold morning!
Provided by Emily
Categories Drinks Recipes Hot Chocolate Recipes
Time 8m
Yield 1
Number Of Ingredients 7
Steps:
- Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
- Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 53.8 g, Cholesterol 17.1 mg, Fat 5 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 99.5 mg, Sugar 40.3 g
PEPPERMINT TEA CHOCOLATE CAKE
Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.
Provided by JenniferLL
Categories Chocolate Cake
Time 1h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
- Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
- Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
- Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g
PEPPERMINT STUFFED COOKIES
Candy-stuffed cookies are always a winner. And with cookie mix, making them couldn't be easier!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, make dough as directed on pouch for Cutout Cookies.
- Shape dough into 36 (1-inch) balls. Press 1 HERSHEY'S peppermint bark bell into center of each dough ball, covering completely. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheets. Cool completely, about 20 minutes.
- Meanwhile, in small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies. Immediately sprinkle with candy. Let stand until set, about 1 hour. Store cookies in tightly covered container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 1/2 g
EASY PEPPERMINT FUDGE
So easy and soooo good!
Provided by Raia
Categories Mint Candy
Time 2h15m
Yield 32
Number Of Ingredients 6
Steps:
- Line a 9-inch square baking dish with aluminum foil.
- Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
- Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
- Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 15.1 g, Cholesterol 6.2 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 22.9 mg, Sugar 13.9 g
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