Hot Peppermint Puff Recipes
PEPPERMINT PUFF PASTRY STICKS
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PEPPERMINT PUFFS
Make and share this Peppermint Puffs recipe from Food.com.
Provided by Cheri Lee
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Stir together flour and salt in medium bowl.
- Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
- Heta oven to 375. Coat baking sheet with non-stick cooking spray.
- Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
- Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.
Nutrition Facts : Calories 98.2, Fat 4.9, SaturatedFat 2.9, Cholesterol 13.5, Sodium 24.3, Carbohydrate 12.4, Fiber 0.2, Sugar 7, Protein 1.3
HOT PEPPERMINT PUFF
This is a great after dinner drink or night cap, so simple but really yummy. Found in an old English Hot Beverage Book.
Provided by Mandy
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat milk but do not boil.
- Dissolve peppermints & marshmallows in milk.
- Whisk until fully blended & frothy.
Nutrition Facts : Calories 231.9, Fat 10.7, SaturatedFat 6.7, Cholesterol 41, Sodium 154.7, Carbohydrate 25, Sugar 8.1, Protein 9.9
PEPPERMINT FUDGE RECIPE
Make our Peppermint Fudge Recipe at home-no candy thermometer required! You just need a saucepan and a stove-and a refrigerator. With JET-PUFFED Marshmallow Creme, cookies, candy canes and more, this Peppermint Fudge Recipes from My Food and Family is cool, easy and scrumptious!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 55-65 pieces
Number Of Ingredients 8
Steps:
- PREPARE 9-inch square pan with parchment paper or wax paper
- COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
- ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
- BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
- REMOVE from heat, whisk in the peppermint extract until mixture is smooth
- POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
- POUR mixture into pan and spread evenly
- REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
- PLACE in refrigerator at least 2 hours or overnight to chill
- CUT into small squares
- STORE leftovers in refrigerator
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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