With the Christmas season in full swing, chances are you have enjoyed a candy cane or two; but how many desserts have you tried that feature the classic peppermint flavor you love? As you continue your holiday baking, consider peppermint flavored recipes such as cookies, bars, cakes and a scrumptious pie.
To find the recipe for the cannoli with peppermint mascarpone filling in the pictures above, visit: lifesambrosia. This will definitely be a hit at any Christmas or holiday party!
Carl Linnaeus first described peppermint in 1753 from specimens that had been collected in England; he treated it as a species, but it is now universally agreed to be a hybrid: a cross between wintermint and spearmint. The plant, indigenous to Europe and the Middle East, is now widespread in cultivation in many regions of the world.
Peppermint cookie recipe
1 roll (16.5 oz) refrigerated sugar cookies
1 1/2 cups white vanilla baking chips or semisweet chocolate chips
1 tablespoon vegetable oil
8 round hard peppermint candies, crushed (1/4 cup)*
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
- In small microwavable bowl, microwave vanilla chips and vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
- Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
Peppermint bar recipe
1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies , (optional)
- Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
- Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, 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.
- Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwavable 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 Poke Cake recipe
1 Box white cake mix
3 Egg whites
1 Cup water
1/4 Cup vegetable oil
1 1/2 Teaspoons peppermint extract
1 Box white chocolate or vanilla instant pudding mix (or candy cane flavor if you are lucky enough to find it)
2 Cups milk
1 Container of whipped dairy product
- Preheat oven at 350. Grease cake pan with oil.
- In a mixing bowl combine cake mix, egg whites, water, peppermint extract, and vegetable oil. Mix well with a mixer for 3-5 minutes.
- Pour into cake pan. Bake about 25 minutes until golden brown and when you insert a toothpick in the center it comes out clean.
- Set cake aside when done so it can cool.
- Prepare pudding by pouring pudding mix and 2 cups of milk in a blender. Blend for 5 minutes. Let set for 5 minutes to thicken. Add food coloring to desired color.
- Poke holes in top of cake with a wooden spoon. Pour pudding over cake making sure pudding goes into the holes. Top with Cool Whip and add crushed peppermints.
- Set in refrigerator for 3-4 hours or overnight
Pretty perfect peppermint Pie
Chocolate cookie crumb crust
For the filling:
1 envelope plain gelatin
¼ cup cold water
½ teaspoon peppermint extract
2 cups heavy whipping cream, divided
1 cup crushed soft peppermint candy, plus extra for garnish
1 cup heavy whipping cream
⅓ cup sifted powdered sugar
½ teaspoon vanilla or peppermint extract
- In a small bowl sprinkle gelatin over the cold water and set aside to soften. Measure ½ cup whipping cream in a small saucepan. Add 1 heaping cup of the crushed peppermint candy. Cook over low heat until all the candy is melted. Remove from the heat and add the softened gelatin and peppermint extract. Set aside to cool to room temperature. Don’t allow the mixture to cool too long and become set.
- Beat 1½ cups of heavy whipping cream until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until almost blended. Spread the filling into the pie crust and refrigerate until set – about 2 hours.
- Garnish with additional sweetened whipped cream and crushed peppermints as desired. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet.