Peppermint Smore Tassies Recipes

PEPPERMINT S'MORE TASSIES

Steps:

• Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up the sides of greased miniature muffin cups., Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks., Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup., Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.

PEPPERMINT S'MORES DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
• When the butter is melted, remove the pan from the oven and spray the sides with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer.
• Clean the rubber spatula, then spray it with cooking spray. Use the spatula to scoop the marshmallow topping on top of the cake mix and spread it in an even layer. Evenly sprinkle the pudding mix all over the topping and pour the milk on top. Stir gently with a spoon to combine the mix and milk; some marshmallow topping will rise to the surface. Top with the marshmallows and graham crackers.
• Bake until the very top layer is set but the cake is still very jiggly underneath, about 50 minutes. Remove from oven and run a butter knife around the edges to loosen. Top with the chopped mints.
• Scoop into bowls while still warm, dollop with whipped cream and top with additional graham cracker crumbs.

COCOA TASSIES WITH PEPPERMINT FROSTING

Steps:

• Tassies:.
• In a medium bowl, sir together flour, sugar, and cocoa powder.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In a small bowl, combine egg yolk and the cold water.
• Gradually stir egg yolk mixture into flour mixture.
• Gently knead the dough just until a ball forms.
• If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
• Preheat oven to 375 degrees F.
• Divide dough into 36 pieces.
• Press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups.
• Bake in preheated oven for 8 to 10 minutes or until shells are firm.
• Cool in muffin cups for 5 minutes.
• Remove shells from muffin cups; cool completely.
• Peppermint Filling:.
• In a large bowl, combine butter, marshmallow creme and peppermint extract.
• Beat with an electric mixer on medium speed until smooth.
• Gradually beat in 1-1/2 cups powdered sugar.
• Beat in 1 tablespoon milk.
• Beat in 1 cup powdered sugar.
• Using a wooden spoon, stir in 1 cup powdered sugar.
• If necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.
• Using a pastry bag fitted with an open star tip, pipe Peppermint Cream Filling into shells.
• Sprinkle filling with crushed peppermint candies.
• TO STORE: Layer unfilled shells between pieces of waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.
• Thaw shells, if frozen. Fill as directed in Step 3.

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

MINT CHOCOLATE S'MORES

Steps:

• Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
• Break chocolate graham cracker in half; sandwich the hot marshmallow and creme de menthe thin between the halves. Let cool briefly before eating, 1 to 2 minutes.