Peppermint – Dennis Family Recipes

February 9, 2020May 6, 2020

Kneaders Double Chocolate Peppermint Brownies

1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 tsp vanilla
4 eggs
1 cup all purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly.

Add sugar, eggs and vanilla and mix well with a spatula.

Add the flour and stir to combine.

Stir in chocolate chips.

Spread into a buttered 13 inch by 9 inch by 2 inch baking pan. Bake at 350 for 25 minutes. Do not over cook. Cool.

Ingredients: Filling

1/2 cups softened butter, margarine, or shortening
2 cups confectioners sugar
2 drops mint flavoring or to taste
1 drop pink food coloring

In a small bowl, beat the confectioners sugar, butter and mint flavoring until smooth.

Add food coloring to make a light pink.

Spread evenly over cooled brownies and then chill.

Ingredients: Chocolate Ganache

1/2 cup semisweet chocolate chips
1/4 cup heavy cream
crushed peppermint (red and white)

Put the chocolate chips and cream into a small bowl.

Microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat.

Immediately pour over brownies.

Decorate with crushed peppermint.

Do not refrigerate. Mixture will set up on brownies in about 15-20 minutes.

September 12, 2019October 5, 2019

Pink Peppermint Pie

24 Large Marshmallows
1/2 Cup Milk
1 teaspoon salt
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup chilled whipping cream
2 tablespoons crushed peppermint candy

Purchase graham cracker crust or chocolate cookie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.

September 14, 2017February 8, 2019

Peppermint Candy Cookies – Leslie Calvert

Dough:
1 Cup (2 sticks) butter, softened – not margarine
1/2 Cup Confectioners Sugar
1 tsp. Vanilla
2 1/2 Cups Flour
1/2 Cup Walnuts, chopped

Cream butter, sugar and vanilla together until fluffy. Add flour and nuts and blend the dough. Wrap in plastic wrap and chill for 1 hour.

Candy Garnish:
1/4 lb. peppermint candy, crushed
1/2 Cup Confectioners Sugar
Combine in a small bowl and set aside. 3 Tablespoons of mixture is used in the filling below and the rest is for garnish.

Filling:
2 Tablespoons Cream Cheese, softened
1 teaspoon Milk
1 drop red food coloring
1/2 Cup Confectioners Sugar
3 Tablespoons Candy Mixture (from above)

Blend Cream Cheese, milk, food coloring and confectioners sugar until smooth. Blend in 3 Tablespoons candy mixture.
Remove dough from fridge. Form rounded teaspoons into a ball around your thumb. Place 1/4 tsp. of cream cheese filling in depression. Pinch dough back together and roll into a ball.
Place balls on nonstick cookie sheet. BAke at 350 degreees for 10-12 minutes. Do not brown.
Remove to cool, then roll in the candy mixture. ENJOY!

Thanks for reminding me of these! I’m glad I found the recipe.

Leslie

September 14, 2017January 9, 2019

Kneaders Triple-Chocolate Peppermint Trifle

Prepared by Guest Chef Tami Vincent

INGREDIENTS FOR SERVING:

9 Kneaders Double Fudge Brownies
1 ½ cups heavy cream
¼ cup confectioners’ sugar
¼ cup coarsely chopped peppermint candies or candy canes.

INGREDIENTS FOR SYRUP:

¼ cup granulated sugar
¼ cup water
1/3 cup chocolate flavored liquor

Make the syrup: Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves. Let cool. Stir in liqueur until dissolved. Set aside.

INGREDIENTS FOR CHOCOLATE MOUSSE

2 ½ cups heavy cream
12 oz. white chocolate, finely chopped
½ cup coarsely chopped peppermint candies or candy canes.

Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

INGREDIENTS FOR PUDDING

8 oz milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set. About 3 hours.

To Assemble: Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with brownies cut into inch pieces. Brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining brownies on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.

To serve: Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies. Enjoy.

September 14, 2017January 9, 2019

Double Chocolate Stuffed Peppermint Cookies

1 c. (2 sticks) butter, cold
½ c. sugar
½ c. brown sugar
2 eggs
⅓ c. half and half
1 t. vanilla
2 ¾ c. flour
½ c. cocoa
1 t. baking powder
1 t. baking soda
1 T. cinnamon or Wise Women of the East
2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
12 small York Peppermint Patties (dark chocolate covered)

Method:

Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.