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
CHOCOLATE-FILLED COOKIES WITH PEPPERMINT FROSTING
Baking is one of my favorite traditions around the holidays. These special cookies draw you in with candy-topped frosting and seal the deal with a chocolate center. -Deborah Puette, Lilburn, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- Cream shortening and granulated sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal., Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely., For frosting, combine confectioners' sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies., To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate., Freeze option: Place wrapped dough in resealable plastic freezer bag and freeze. If necessary, let dough stand 15 minutes at room temperature before cutting. Prepare and bake cookies as directed. Iced cookies can be frozen up to 1 month., , ,
Nutrition Facts : Calories 209 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
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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