Peppermint Creams Recipes

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PEPPERMINT CREAMS



Peppermint creams image

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

250g icing sugar
1 egg white
few drops of peppermint essence
dark chocolate (optional)

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 CREAMS



Peppermint creams image

Try Simon Rimmer's easy, homemade version of this retro classic. They make delicious Christmas presents.

Provided by Simon Rimmer

Categories     Cakes and baking

Yield Makes 15-20

Number Of Ingredients 5

1 free-range egg white
½ lemon, juice only
1 tsp peppermint flavouring
425g/15 oz icing sugar, plus extra for dusting
175g/6¼oz dark chocolate

Steps:

  • Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly whisk in the lemon juice, peppermint and icing sugar to a stiff paste.
  • Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.
  • Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1-2 hours, or until the mixture has set.
  • Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
  • Dip each peppermint cream into the melted chocolate and set aside on a baking tray. Chill the peppermint creams until set.

PEPPERMINT CREAM BEIGNETS



Peppermint Cream Beignets image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 18 servings

Number Of Ingredients 14

750 milliliters (3 cups 2 tablespoons) milk
250 milliliters (1 cup) sugar
4 eggs
60 grams (2 1/8 ounces) cornstarch
100 milliliters (1/2 cup) peppermint extract
5 ounces sugar
1/2 ounce active dry yeast
1 1/4 cups heavy cream
3 ounces butter, melted
3 eggs
3 pounds all-purpose flour
1 tablespoon ground nutmeg
1 teaspoon salt
Oil, for frying

Steps:

  • For the cream: In a large saucepot bring 500 milliliters (2 cups 2 tablespoons) of the milk to a boil, and cook to scald the milk. Combine the sugar and eggs in a large mixing bowl. Slowly add the hot milk to the egg mixture to temper the eggs. In small bowl, combine the cornstarch and the remaining 250 milliliters (1 cup) milk. Return the egg mixture to the saucepot and add the cornstarch mixture. Cook until the cornstarch flavor cooks out and the mixture thickens, 20 minutes. Remove from the heat and mix in the peppermint extract.
  • For the beignets: Combine 2 cups warm water, the sugar and yeast, and set aside. In the bowl of a stand mixer fitted with the dough hook, mix the heavy cream, melted butter and eggs. Add the yeast mixture and mix just to combine. Add the flour, nutmeg and salt. Mix until the gluten forms, about 10 minutes. Remove the dough from the bowl, roll it out to 1/4-inch thick, and then cut into 1-inch squares, 36 total. Proof the dough in a warm place until almost doubled in size, about 2 hours.
  • In a large, shallow pan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the beignets until golden brown on both sides.
  • Serve the beignets with a side of peppermint cream.

PEPPERMINT CREAMS



Peppermint Creams image

"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

2 cups confectioners' sugar, plus more for dusting
1/3 cup sweetened condensed milk
1/4 teaspoon peppermint extract, or more to taste
4 ounces dark chocolate, broken into pieces

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.

POLAR BEAR PEPPERMINT CREAMS



Polar bear peppermint creams image

We're in love with these cute minty treats that the kids can get involved in making. If you want a more classic cream, coat pieces in melted dark chocolate

Provided by Miriam Nice

Categories     Treat

Time 30m

Yield makes 15-20

Number Of Ingredients 4

250g icing sugar
1 egg white, beaten
few drops of peppermint essence
15 chocolate sweets (we used Waitrose blue and green chocolate beans)

Steps:

  • Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time - stop adding it when you have a soft dough that feels like plasticine.
  • Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn't minty enough.
  • Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
  • Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
  • Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
  • Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.

Nutrition Facts : Calories 55 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar

PEPPERMINT CREAMS



Peppermint Creams image

Make and share this Peppermint Creams recipe from Food.com.

Provided by Samuel Holden

Categories     Candy

Time 7m

Yield 20 balls or mor

Number Of Ingredients 5

2 ounces margarine
2 tablespoons milk
3 drops peppermint extract
3 drops green food coloring
1 lb icing sugar

Steps:

  • heat the milk and marge until it's liquid.
  • Do not boil.
  • Cool a little and add the sugar and peppermint extract and green food coloring.
  • Mix to form a soft ball.
  • Knead thoroughly.
  • Dust a surface with icing sugar and roll it into strips about 1/2 inch thick.
  • Cut at 1 inch intervals and roll into small balls.
  • Place on a sheet of grease-proof paper to dry overnight and store in an airtight container.
  • You can decorate them with melted chocolate, If you feel like doing the extra work!

PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE-PEPPERMINT CREAMS



Chocolate-Peppermint Creams image

Bits of crunchy peppermint candy complement the dark chocolate crust and creamy, rich filling. Lovely!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 75

Number Of Ingredients 10

1 bag (12 oz) semisweet chocolate chips (2 cups)
1 bag (12 oz) dark chocolate chips (2 cups)
1/3 cup whipping cream
1 cup butter
1/4 cup dry pudding mix from 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2 cup whipping cream
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 bag (2 lb) powdered sugar
1/2 cup coarsely chopped peppermint candy canes

Steps:

  • Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
  • Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
  • Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 25 mg, Sugar 19 g, TransFat 0 g

HOMEMADE PEPPERMINT COFFEE CREAMER



Homemade Peppermint Coffee Creamer image

Pass on the seasonal, store-bought creamer and make your own. It's simple, takes just 5 ingredients, you know exactly what is in it, and you can have it all year-round. Cover and store in the refrigerator, shaking before each use.

Provided by Soup Loving Nicole

Categories     Drinks Recipes     Coffee Drinks Recipes     Creamer

Time 20m

Yield 24

Number Of Ingredients 5

1 ½ cups half-and-half
1 ½ cups milk
⅓ cup white sugar
1 tablespoon vanilla extract
1 ½ teaspoons peppermint extract

Steps:

  • Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
  • Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 4.2 g, Cholesterol 6.8 mg, Fat 2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 12.5 mg, Sugar 3.6 g

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