Whitechocolatepeppermintjumbles Recipes

WHITE CHOCOLATE PEPPERMINT FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.

THE HOLIDAY DESSERT YOU NEVER KNEW YOUR SLOW COOKER COULD MAKE

Steps:

• Add the first 4 ingredients to a 6-quart electric slow cooker. Cook, covered, at low 1 1/2 hours or until the vanilla bark and chocolate look very soft. Uncover and stir until smooth. Stir in the pretzels, crackers, and crushed peppermint candies.
• Drop the mixture by heaping tablespoonfuls onto waxed paper. Let stand 1 hour or until firm.

WHITE CHOCOLATE PEPPERMINT CAKE

Steps:

• Preheat the oven to 325 degrees F
• Grease and flour three 8x2 inch pans
• IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, beat the butter until smooth. Slowly add the sugar and beat on medium speed 4 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla and peppermint
• Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, do not over mix and do not mix above medium speed.
• Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• Works well for cupcakes
• Makes 6 cups cake batter
• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the peppermint extract and mix. Add the powdered sugar alternately with the melted chocolate. Add the additional 3 tablespoons of milk as needed for spreading consistency. Beat at medium to low speed for 4 to 5 minutes (longer if using a hand mixer) until the buttercream becomes smooth and creamy.
• Makes 7 cups frosting. Makes enough to fill and frost a 3 layer 8 or 9 inch cake.

PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
• Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
• Stir in chips and crushed candy canes.
• Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
• Remove to wire racks to cool.

WHITE CHOCOLATE PEPPERMINT COCOA

Steps:

• In a large bowl, whisk together the powdered milk and Ghirardelli Sweet Ground White Chocolate Flavor Powder. Funnel the White Chocolate Peppermint Cocoa Mix into a large jar.
• Top with peppermint candies and Campfire® Mini Marshmallows.
• Add on a piece of festive ribbon and printable tag. Store in a cool, dry place.
• Fill your mug ⅓ of the way full with the White Chocolate Peppermint Cocoa Mix.
• Fill the mug with steamed milk. Top with Campfire® Mini Marshmallows.

JUMBLES

Steps:

• Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
• Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
• Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.