Peppermint Snaps Recipes
HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS
Provided by Michael Chiarello : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
- Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.
- If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.
PEPPERMINT SCHNAPPS LIQUEUR
An easy recipe for homemade peppermint liqueur. It goes great with hot chocolate!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 17.7 mg, Sugar 11.7 g
PEPPERMINT SNAPS
My mom cut this recipe out of a Chicago Area newspaper about 30 years ago and they have been part of our Christmas cookies ever since. Great way to use all those broken candy canes!
Provided by MMinMI
Categories Dessert
Time 1h
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- FOR COOKIES: Beat together butter and sugar until light and fluffy. Blend in egg.
- Add combined dry ingredients, mix well.
- Stir in oats and peppermint candy.
- Shape dough o form 1 1/2-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten with times of fork.
- Bake in a preheated 375 degree oven 8 to 10 minutes or until golden brown.
- Cool 1 minute before removing from cookie sheet.
- FOR GLAZE: Combine all ingredients; mix well. Drizzle over cooled cookies.
Nutrition Facts : Calories 1666.4, Fat 79.9, SaturatedFat 48.2, Cholesterol 271.3, Sodium 1429.5, Carbohydrate 225.1, Fiber 6.9, Sugar 133.2, Protein 17.9
CHOCOLATE PEPPERMINT SNAPS
Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
Provided by James Martin
Categories Dinner, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CHOCOLATE PEPPERMINT SNAPS
This is one of my family's favorite cookies. My brother baked them for a Boy Scout fundraiser, and they were a top seller! They look like gingersnaps, but they're flavored with peppermint candies and are quite crispy. It's no wonder they're always such a hit.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT SNAPS
These are really easy to make and can be served with after-dinner coffee or used to decorate cakes or sundaes. A James Martin recipe.
Provided by Nabiha
Categories Dessert
Time 5m
Yield 5-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate in a bowl.
- In another bowl combine the sugar with the peppermint and mix. Add the chocolate and then spread the mixture on a tray lined with cling film and place in the freezer until set.
- Remove the chocolate from the freezer and break into pieces. Eat as they are or serve with coffee or mugs of hot chocolate.
Nutrition Facts : Calories 427.1, Fat 42.5, SaturatedFat 26.3, Sodium 19.5, Carbohydrate 29.3, Fiber 13.5, Sugar 5.8, Protein 10.5
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