Peppermintbonbon Recipes

PEPPERMINT BARS

Steps:

• 1. Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
• 2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
• 3. Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
• 4. Microwave chocolate and remaining 8 tablespoons (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

PEPPERMINT MACARONS RECIPE BY TASTY

Steps:

• Make the ganache filling: In a medium bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Set aside to cool for at least 1 hour.
• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until very finely ground. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. Set aside.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, add the peppermint extract. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Set a piping bag or zip-top bag fitted with a round tip in a tall drinking glass. Dip a skewer or toothpick in the red gel food coloring and paint 2 stripes on opposite sides of the inside of the piping bag. Transfer the macaron batter to the bag.
• Pipe 4 small dollops of batter in each corner of a rimmed baking sheet, then lay a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 2-inch (5-cm) circles, spacing at least 1-inch (2.5-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles. If there are any points on the top of the macarons, let sit for 5 minutes after tapping the pan, then, with a slightly moistened finger, lightly pat down the peaks.
• Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 20 minutes, until the feet are well risen and the macarons don't stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
• Transfer the cooled ganache to a piping bag or zip-top bag fitted with a round tip.
• Pipe a dollop of ganache onto a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macarons and ganache.
• Roll the edges of the macarons in the crushed candy canes.
• If desired, place the macarons in an airtight container for 24 hours to "bloom" before serving, or serve immediately.
• Enjoy!

COCONUT BON BONS

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

PEPPERMINT BONBONS

Steps:

• In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
• In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.

PEPPERMINT SPOONS

Steps:

• Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
• Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
• Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.

PEANUT BUTTER BON-BONS

Steps:

• In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

PEPPERMINT RIBBON CAKE

Steps:

• Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

PEPPERMINT CHOCOLATE BONBONS

Steps:

• Tips: To shape the candies into uniform balls, use a #70 or smaller ice cream or sherbet scoop. For an interesting effect, roll the shaped, chilled candies in cocoa before serving.
• Mix chocolate chips, butter and cream in a heavy saucepan.
• Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat.
• Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract.
• Cover and chill about 1 or 2 hours until mixture is thick enough to shape or drop into small candy cups.
• Divide the mixture into 24 portions.
• Drop into paper bonbon cups or first roll into small balls before placing into cups.

PEPPERMINT BON BON

Steps:

• Spread a graham cracker crust in the bottom of a 9x13 pan.
• Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
• Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.