PEPPERMINT ICE CREAM POPS
These festive red and white minty pops are the perfect ending to a Christmas in July party...or any summer meal.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil.
- Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.
- Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.
- Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.
- Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.
PEPPERMINT FROSTED COOKIE POPS
Enjoy these delicious peppermint frosted cookie pops that are baked using refrigerated sugar cookie dough for an anytime dessert idea.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
- Cut dough into 12 equal pieces. Roll each piece into ball; flatten each until 1/2 inch thick. Place each flattened ball on one end of 1 wooden stick, covering 1 inch of stick. Place stick side down 3 inches apart on ungreased large cookie sheets, overlapping sticks as needed. Repeat with remaining dough and sticks.
- Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. Do not pick up cookie pops using sticks until completely cooled.
- Stir peppermint extract into frosting until well blended. Frost cookies. Sprinkle with edible glitter. Let stand until frosting is set, about 1 hour. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie Pop, Sodium 60 mg, Sugar 18 g, TransFat 1 g
PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
PEPPERMINT COOKIE (LOLLI)POPS
Make and share this Peppermint Cookie (Lolli)pops recipe from Food.com.
Provided by Deantini
Categories Candy
Time 30m
Yield 48 cookie lollipops, 48 serving(s)
Number Of Ingredients 11
Steps:
- Crush 1/3 cup candy canes into fine powder using a blender or food processor, set aside. Crush the remainding 1 cup until coarse.
- Preheat oven to 375 F.
- Beat butter and brown and regular sugar in mixer until light and fluffy; beat in egg and vanilla.
- In separate bowl mix together flour, baking powder, baking soda, salt and pulverized candy canes. Stir into butter mixture using wooden spoon.
- Grease baking sheets or line with parchment paper.
- Drop drough by tablespoons onto baking sheets. Slide lollipop stick under bottom half of each cookie. Bake for 6 minute.
- Remove cookies from oven and sprinkle coarse candy cane over cookies, pressing gently into each cookie.
- Place back in oven for another 5-8 min or until golden.
- Let cool on baking sheet for 5 min and remove and cool completely on cooling rack.
Nutrition Facts : Calories 78.5, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 52.6, Carbohydrate 10, Fiber 0.2, Sugar 5.5, Protein 0.8
PEPPERMINT COOKIE POPS
Nostalgic for those "of a certain age" and pure delight to the younger set, these super-sized cookies on a stick are reminiscent of old-fashioned peppermint lollipops.
Provided by Annacia
Categories Dessert
Time 1h38m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well comined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.
- Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
- Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring pastel pink or green suggested). Set aside.
- On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter, cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
- Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
- Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefuly transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.
Nutrition Facts : Calories 317.4, Fat 15.7, SaturatedFat 7.5, Cholesterol 42.3, Sodium 125.5, Carbohydrate 40.8, Fiber 0.8, Sugar 16.8, Protein 3.9
MUDDY BUDDIES® HAZELNUT PEPPERMINT POPS
Ready to make with milk chocolate chips, Chex Mix®, marshmallows and hazelnut spread with cocoa--what's not to like?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Line cookie sheet with waxed paper. In medium microwavable bowl, microwave hazelnut spread and milk chocolate chips uncovered on High about 30 seconds or until mixture can be stirred smooth. Place snack mix in shallow dish.
- Insert lollipop sticks into marshmallows; dip into chocolate mixture. Roll in snack mix to coat almost completely. Place on cookie sheet.
- Refrigerate about 30 minutes or until chocolate is set.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 13 g, TransFat 0 g
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