PEPPERMINT STICK ICE CREAM PIE: Perfect Christmas Dessert

When I was little, we went on long turnpike rides to visit family during the holidays. On the way, we always stopped at Howard Johnson's, the roadside retreat, and my treat was Peppermint Stick Ice Cream. It didn't matter what the weather was like outside, that Peppermint Ice Cream was delicious -- rich and creamy, filled with lots of crunchy peppermint pieces. It was served in simple cones then, but this recipe for Peppermint Stick Ice Cream Pie takes it one step further. This is a great last minute dessert when you have unexpected company during the holidays--or plan on it!

Even though it's freezing and wet outside, this shouldn't keep you from making this simple delicious Peppermint Ice Cream Pie. As a matter of fact, now's the time to make this when the Limited Edition flavors hit the frozen dairy case. Dreyer's Ice Cream (Edy's in the Midwest and on the East Coast) has a very good Peppermint Ice Cream. Fenton's, a local favorite, has terrific Peppermint Ice Cream, too. Of course, you can use any Peppermint Ice Cream you like! You can even make your own! Scroll down for an easy no-churn recipe for Peppermint Stick Ice Cream. 

Tip: Be sure and put the pie crust in the freezer rather than refrigerator for an hour before filling, so it doesn't get soggy.

Peppermint Ice Cream Pie

Peppermint Oreo Pie Crust

Ingredients

2 1/4 cups of crushed Trader Joe's Candy Cane Joe Joes (oreo-like with peppermint filling), finely crushed (whirl in a blender or put in plastic bag and use rolling pin)
2 1/2 ounces of melted unsalted butter

Directions

Combine cookie crumbs with melted butter in a bowl.
Pour mixture into 9 inch pie pan and press into the bottom and up the sides evenly.
Smooth surface with the back of a spoon.
Freeze pie crust for at least an hour.

Filling:
1 carton (1.5 quarts) Peppermint Ice Cream  (leave out for 10-15 minutes to soften) 

(or make your own: See below.)
2 candy canes, crushed

Directions:
Spread softened ice cream evenly on frozen crust.
Sprinkle with crushed candy canes.
Freeze for several hours until firm.
Cut into wedges to serve.

NO CHURN PEPPERMINT STICK ICE CREAM

Ingredients

2 cups heavy cream 

1/2 tsp peppermint extract 

Crushed candy canes

1/2 cup sugar 

Directions

Put cream, extract, and sugar in blender.  

Blend on high until smooth and creamy.

Fold in crushed candy canes.

Pour in freezer safe container. Freeze for 4-6 hours.

CHOCOLATE PEPPERMINT TRIFLE FOR A VERY ENGLISH CHRISTMAS

Here's a great idea for your Christmas dessert! Trifle!! In case you haven't planned your Christmas dessert yet, Chocolate Peppermint Trifle would be great -- a very English Christmas dessert. Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifle recipes aren't either. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup 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, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 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.

Make the pudding: 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 bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

CANDY CANE FUDGE AKA CHOCOLATE PEPPERMINT FUDGE

Nothing say Christmas quite like Candy Canes, so why not combine Candy Canes with another holiday favorite -- Fudge. I love this Chocolate Peppermint Fudge aka Candy Cane Fudge. Fudge can be sent to far-flung friends and family, given as a gift, or enjoyed by the family during the holidays! Fudge is so versatile and easy to make.

Candy Cane Fudge aka Chocolate Peppermint Fudge

Ingredients
18 ounces dark chocolate  (60-75% cacao), chopped
1-14 ounce can  sweetened condensed milk
Dash of salt
1 tsp peppermint extract
4 peppermint candy canes, crushed

Directions
Line 9" pan with wax paper.
Melt chocolate with sweetened condensed milk and salt in heavy saucepan over another saucepan with simmering water (or in top of double boiler). Stir until melted.
Remove from heat; stir in peppermint extract, and half the crushed candy canes.
Spread evenly in prepared pan. Top with the rest of candy cane crumbs.
Chill 2 hours or until firm.
Remove from pan by lifting edges of wax paper.
Cut into squares.

PEPPERMINT BARK BROWNIES: National Peppermint Bark Day!

December 1 is Peppermint Bark Day. Perfect choice to start your holiday preparations! 

Want to enhance your Peppermint Bark? The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make for gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale and Estate Sales.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli brownie mix. The first recipe below uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from-scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark Squares. Both are great! 

And, of course, you can use your own Peppermint Bark you made for Santa and Friends!

1. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

2. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1-1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

CHOCOLATE PEPPERMINT PIE WITH PEPPERMINT OREO PIE CRUST

Chocolate Peppermint Pie with Peppermint Oreo Crust is perfect for Christmas Eve, Christmas, or just to have around the house while wrapping presents? It's so easy and Perfect for the Holidays!

The original recipe for this Chocolate Peppermint Pie is adapted from the Wisconsin Milk Marketing Board, so naturally there's lots of butter, cream cheese, and whipping cream. I dressed this up even more by adding a Chocolate Peppermint Oreo Crust using Holiday Oreos. I love Trader Joe's Candy Cane Joe Joes. This chocolate peppermint crust is great for lots of other holiday desserts, too.

Chocolate Peppermint Pie with Peppermint Oreo Pie Crust

Peppermint Oreo Pie Crust

Ingredients
2 1/4 cups of crushed Trader Joe's Candy Cane Joe Joe's (oreo-like with peppermint filling), finely ground
2 1/2 ounces of melted unsalted butter
Directions
Combine cookie crumbs with melted butter in bowl.
Pour mixture into 9 inch pie pan and press into bottom and up sides evenly.
Smooth surface with the back of spoon.
Refrigerate pie crust for at least an hour.

Chocolate Peppermint Pie Filling 

Ingredients
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product* (egg beaters or similar product to avoid the raw egg controversy)
1/2 cup whipping cream
1 cup white chocolate chips or white chocolate bar**, chopped -- melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup dark chocolate (60-75% cacao) chopped - or 1/2 cup semi-sweet chocolate chips, melted and cooled
Extra crushed peppermints candies

Directions
In bowl, beat butter, cream cheese, and sugar together.
Combine egg product and whipping cream, and gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in small bowl.
Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in pie crust; chill 10 minutes.
Return reserved butter mixture to bowl, add cooled dark chocolate; beat well. Spread over white chocolate layer.
Sprinkle with crushed peppermint candies. Refrigerate at least 2 hours.

*You can always substitute eggs  (6 large eggs, but it depends on the size of the eggs, you can always start cracking eggs and measure)

** Use only 'real' white chocolate and not artificial white chocolate disks.

 

CANDY CANE FUDGE aka CHOCOLATE PEPPERMINT FUDGE

Nothing say Christmas quite like Candy Canes, so why not combine Candy Canes with another holiday favorite -- Fudge. I love this Chocolate Peppermint Fudge aka Candy Cane Fudge. Fudge can be sent to far-flung friends and family, given as a gift, or enjoyed by the family during the holidays! Fudge is so versatile and easy to make.

Candy Cane Fudge aka Chocolate Peppermint Fudge

Ingredients
18 ounces dark chocolate  (60-75% cacao), chopped
1-14 ounce can  sweetened condensed milk
Dash of salt
1 tsp peppermint extract
4 peppermint candy canes, crushed

Directions
Line 9" pan with wax paper.
Melt chocolate with sweetened condensed milk and salt in heavy saucepan over another saucepan with simmering water (or in top of double boiler). Stir until melted.
Remove from heat; stir in peppermint extract, and half the crushed candy canes.
Spread evenly in prepared pan. Top with the rest of candy cane crumbs.
Chill 2 hours or until firm.
Remove from pan by lifting edges of wax paper.
Cut into squares.

CHOCOLATE BARKS for Santa and Friends: National Peppermint Bark Day!

December 1 is National Peppermint Bark Day. How appropriate for the first day of your holiday baking. What would Santa like when he drops down the chimney? What would make a lovely gift for family and friends? I can't think of anything easier or more versatile than Chocolate Bark. What do you have in your pantry? Well, chocolate, of course, and you can add anything to the chocolate, and voila! instant candy! Package your bark nicely in a tin, and you have a gift for Auntie Em! Put it by the fireplace for Santa, along with cookies and milk, and he'll love it!

So here are recipes for a variety of Holiday Barks! The first two are Peppermint Barks. Be sure and scroll down for links to other Chocolate Holiday Barks. Let's face it, you can never have enough bark! Woof!

1. White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
candy canes, crushed to make 1/2 cup

Directions
Heat white chocolate in double boiler over low heat until melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until  mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature.

2. Microwave White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
1/2 cup crushed candy canes

Directions
Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency.
Stir in crushed candy canes.
Spread on cookie sheet and place in the freezer until set (about 20 minutes).
Break into pieces.

3. Dark Chocolate Peppermint Bark

Ingredients
12 ounces high quality dark chocolate
1/2 cup crushed candy canes
1/2 tsp peppermint extract

Directions
Melt chocolate in top of double boiler (or saucepan on top of saucepan of simmering water).
Remove from heat, add peppermint extract and stir.
Pour melted chocolate onto cookie sheet lined with wax paper and spread out with spatula or wooden spoon.
Sprinkle peppermint candy chunks on chocolate and gently press in with hands.
Put in freezer until hardened (5 minutes).
Break into pieces. Store in fridge in an airtight container.

And, here are two recipes for festive holiday barks that feature red --and red and green--in the bark.

4. Dark Chocolate Pomegranate Ginger Bark

Ingredients
6 ounces dark chocolate (65-70% cacao), chopped
2 Tbsp crystallized ginger
1 cup pomegranate seeds
1 tsp sea salt

Directions
Melt chocolate in top of double boiler or saucepan over saucepan of simmering water.
Remove saucepan with melted chocolate from stove and stir in crystallized ginger and half of pomegranate seeds.
Line baking sheet with parchment. Pour melted chocolate mixture onto sheet. Using a spatula smooth chocolate into even layer about 1/4 inch thick.
Sprinkle with remaining pomegranate seeds and sea salt.
Chill 20-30 minutes (until firm).
Break into pieces and store in airtight container, separating layers with waxed paper.
Serve same day, if possible.

5. Cranberry Nut Chocolate Bark
This recipe is from King Arthur Flour. I love the innovative recipes on the website and blog, and, of course, King Arthur Flour's great products! This recipe is very festive with red cranberries and crunchy pecans...and it uses both white and dark chocolate layers.

Ingredients
1 cup dried cranberries
3/4 cup toasted diced pecans
2- 2/3 cups chopped semisweet or bittersweet chocolate, melted
2- 2/3 cups chopped white chocolate, melted

Directions
Toss cranberries and pecans together. Set them aside.
Melt dark chocolate (in the top of a double boiler--see above), and spread into 8" x 12" oval on parchment paper.
Allow chocolate to set, but not harden completely.
Melt white chocolate (in the top of a double boiler-see above) and mix with about 3/4 cup of cranberries and pecans. Spread this over dark chocolate.
Sprinkle rest of nuts and fruit on top, pressing them in gently.
Refrigerate for about 10 minutes--no more than 20-- until hardened, then break into chunks.

6. Whiskey Marshmallow and Caramel Bacon Bark from Bakers Royale

Happy Holidays!

CHOCOLATE PEPPERMINT TRIFLE FOR A VERY ENGLISH CHRISTMAS

Here's a great idea for your Christmas dessert! Trifle!! In case you haven't planned your Christmas dessert yet, Chocolate Peppermint Trifle would be great -- a very English Christmas dessert. Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup 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, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 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.

Make the pudding: 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 bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

CRUSHED PEPPERMINT CHEESECAKE for the Holidays!

I love cheesecake, and it's perfect for the holidays! I've made this Sunset recipe for Crushed Peppermint Cheesecake for years. Cheesecake is one of my favorite foods, and I have several spring pans. Just bought another one at an estate sale that's the best! 

This recipe is quite versatile, and you can always leave off the peppermint extract and candy for a perfect cheesecake. I love peppermint and chocolate, so making a chocolate peppermint cookie crust is awesome, especially during the holidays, and when you add butter, cream cheese, and sour cream... well what's not to like? This is a wonderful holiday dessert!

CRUSHED PEPPERMINT CHEESECAKE

Ingredients
12 ounces creme-filled chocolate sandwich cookies, (Oreos or Trader Joe's Candy Cane Joe Joes) broken into pieces
3 Tbsp unsalted butter, melted
1- 1/2 pounds cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 Tbsp all-purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 cup coarsely crushed peppermint candy

Directions
Place cookies in heavy zip-lock plastic bag and crush with rolling pin. Pour into buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in bowl, with mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run knife around edge of pan rim. Place pan on wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with hands.

PEPPERMINT MOCHA LATTE: National Peppermint Latte Day!

Brr...it's cold out there! A perfect time for a Peppermint Mocha Latte to celebrate National Peppermint Latte Day! Here's an easy and delicious recipe. Bookmark it for the holidays, too! Don't have time? Starbucks sells Peppermint Mocha Caffe Latte in cans (limited holiday edition). Following is the Copycat Starbucks recipe that appeared in Parade Magazine.

PEPPERMINT MOCHA LATTE

Ingredients
1/2 cup whole milk
1 cup brewed coffee
2 Tbsp chopped chocolate, milk or dark
1 tsp sugar, honey, or agave
1/8-1/4 tsp peppermint extract, NOT mint extract
Aerosol whipped topping
Crushed up candy canes or peppermint candies and mini-chocolate chips

Directions
In small saucepan, heat milk, coffee, sugar, and chocolate. Stir until chocolate is melted. Simmer for 1 minute. Add peppermint extract. Stir and simmer for a minute more. Pour into mug. Top with whipped cream and crushed peppermints.
Serves 1.

WELCOME SPRING: Peppermint Patty Cake - Retro Advertisement with Recipe

Welcome Spring! Here's a great Retro Advertisement with Recipe from March 1941 for Chocolate Peppermint Patty Cake.

PEPPERMINT PATTY BROWNIES: National Peppermint Patty Day

Today is National Peppermint Patty Day! Peppermint Patties are candy made from a simple recipe of butter, powdered sugar, corn syrup and peppermint extract. 

For today's holiday, here's a easy recipe for Peppermint Patty Brownies, because you can never have too many Brownie recipes. Recipe adapted from Allrecipes.

PEPPERMINT PATTY BROWNIES

Ingredients
1 1/2 cups butter
3 cups white sugar
1 Tbsp pure vanilla extract
5 eggs
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
 24 small peppermint patties

Directions  
Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups of batter, set aside
Grease 13 x 9 x 2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart. Spread reserved 2 cups batter over patties.
Bake 350 degrees F for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. E

CRUSHED PEPPERMINT CHEESECAKE WITH PEPPERMINT OREO CRUST

Here's a great dessert to make for New Year's Eve --or anytime. It's a Sunset Magazine recipe for Crushed Peppermint Cheesecake! Cheesecake is one of my favorite foods. You can leave off the Crushed Peppermint and peppermint oil for a traditional cheesecake, if you want. This recipe is quite versatile. But I love peppermint and chocolate, especially during the holidays, and when you add butter, cream cheese, and sour cream..well what's not to like? This is a wonderful holiday dessert!

CRUSHED PEPPERMINT CHEESECAKE

Ingredients
12 ounces creme-filled chocolate sandwich cookies, (Oreos or Trader Joe's Candy Cane Joe Joes) broken into pieces
3 Tbsp unsalted butter, melted
1- 1/2 pounds cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 Tbsp all-purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 cup coarsely crushed peppermint candy

Directions
Place cookies in heavy zip-lock plastic bag and crush with rolling pin. Pour into buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in bowl, with mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run knife around edge of pan rim. Place pan on wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with hands.

CHOCOLATE PEPPERMINT PATTY SANDWICH COOKIES for the Holidays!

Holiday Cookie Time! There's nothing quite like Chocolate and Peppermint to evoke the holidays. Here are two wonderful recipes for totally different Chocolate Peppermint Patty Cookies. Make one or both recipes! You'll love these.

This first recipe is adapted from Sunset Magazine and uses their Chocolate Decadence Cookie recipe.

1. Chocolate Peppermint Patty Sandwich Cookies

COOKIES
Ingredients
10 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup sweet butter, cut into chunk
3 large eggs, room temperature
1 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp kosher salt

Directions
Put chocolates and butter in medium metal bowl set over pan filled with simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly.
Whisk in eggs and sugar, mixing until combined.
Whisk in flour, baking powder, and salt.
Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes.
Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper.
Scoop 1 Tbsp portions of dough, rolling each into a ball, flatten into 1/4 inch thick rounds with palm of hand and put on sheets 1 inch apart.
Bake cookies until they no longer look wet on top, about 8 minutes.
Let cool on baking sheets.

FILLING
In bowl, mix 3 cups powdered sugar, 4 tbsp. milk, and 3/4 tsp. peppermint extract.
Spread 1 heaping tsp. peppermint icing onto flat side of 1 cookie.
Top with flat side of second cookie to form sandwich, pressing together to squeeze filling to edge. Roll edge of cookie in crushed and sifted candy canes.

***

I've also made this amazing recipe for Peppermint Bark Chocolate Chip Cookie Recipe by Garrett McCord on Simply Recipes. To make these cookies, you can purchase peppermint bark or make your own.

2. CHOCOLATE PEPPERMINT PATTY COOKIES

Ingredients
1 cup of butter
3/4 cup brown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/2 tps baking powder
Pinch of salt
1 cup peppermint bark, broken into little chip size pieces

Directions
1 Preheat oven to 350°F.
2 Creambutter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3 Add egg and vanilla extract until well incorporated, about minute. Be sure to scrape down sides and bottom of bowl halfway through.
4 Sift together flour, baking soda, baking powder, salt, and cocoa powder. Add to butter mixture slowly, and beating at medium speed, stopping once all is incorporated (do not overmix).
5 Fold in peppermint bark chips.
6 Take small spoonfuls of dough and roll into one inch sized balls and place onto baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on pan for a few minutes, then transfer to wire rack to cool completely.

CHOCOLATE BARKS FOR SANTA AND FRIENDS!

Just 3 weeks until Christmas, and you might still need to make a gift or have treats ready for Santa. I can't think of anything easier or more versatile than Chocolate Bark. What do you have in your pantry? Well, chocolate, of course, and you can add anything to the chocolate, and voila! instant Treats! Package your bark nicely in a tin, and you have a gift for Auntie Em! Put it on the table for Santa, along with cookies and milk, and he'll love it!

So here are recipes for a variety of Chocolate Holiday Barks! Let's face it, you can never have enough barks! Woof!

1. White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
candy canes, crushed to make 1/2 cup

Directions
Heat white chocolate in double boiler over low heat until melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until  mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature.

2. Microwave White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
1/2 cup crushed candy canes

Directions
Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency.
Stir in crushed candy canes.
Spread on cookie sheet and place in the freezer until set (about 20 minutes).
Break into pieces.

3. Dark Chocolate Peppermint Bark

Ingredients
12 ounces high quality dark chocolate
1/2 cup crushed candy canes
1/2 tsp peppermint extract

Directions
Melt chocolate in top of double boiler (or saucepan on top of saucepan of simmering water).
Remove from heat, add peppermint extract and stir.
Pour melted chocolate onto cookie sheet lined with wax paper and spread out with spatula or wooden spoon.
Sprinkle peppermint candy chunks on chocolate and gently press in with hands.
Put in freezer until hardened (5 minutes).
Break into pieces. Store in fridge in an airtight container.

And, here are two recipes for festive holiday barks that feature red --and red and green--in the bark.

4. Dark Chocolate Pomegranate Ginger Bark

Ingredients
6 ounces dark chocolate (65-70% cacao), chopped
2 Tbsp crystallized ginger
1 cup pomegranate seeds
1 tsp sea salt

Directions
Melt chocolate in top of double boiler or saucepan over saucepan of simmering water.
Remove saucepan with melted chocolate from stove and stir in crystallized ginger and half of pomegranate seeds.
Line baking sheet with parchment. Pour melted chocolate mixture onto sheet. Using a spatula smooth chocolate into even layer about 1/4 inch thick.
Sprinkle with remaining pomegranate seeds and sea salt.
Chill 20-30 minutes (until firm).
Break into pieces and store in airtight container, separating layers with waxed paper.
Serve same day, if possible.

5. Cranberry Nut Chocolate Bark
This recipe is from King Arthur Flour. I love the innovative recipes on the website and blog, and, of course, King Arthur Flour's great products! This recipe is very festive with red cranberries and crunchy pecans...and it uses both white and dark chocolate layers.

Ingredients
1 cup dried cranberries
3/4 cup toasted diced pecans
2- 2/3 cups chopped semisweet or bittersweet chocolate, melted
2- 2/3 cups chopped white chocolate, melted

Directions
Toss cranberries and pecans together. Set them aside.
Melt dark chocolate (in the top of a double boiler--see above), and spread into 8" x 12" oval on parchment paper.
Allow chocolate to set, but not harden completely.
Melt white chocolate (in the top of a double boiler-see above) and mix with about 3/4 cup of cranberries and pecans. Spread this over dark chocolate.
Sprinkle rest of nuts and fruit on top, pressing them in gently.
Refrigerate for about 10 minutes--no more than 20-- until hardened, then break into chunks.

6. Whiskey Marshmallow and Caramel Bacon Bark from Bakers Royale

Happy Holidays!

PEPPERMINT BARK BROWNIES!

Still looking for special treats for the Holidays? The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make as gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli Chocolate, and the first recipe uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark Squares. Both are great!

I. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

II. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1-1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

CHOCOLATE PEPPERMINT TRIFLE: A VERY ENGLISH CHRISTMAS DESSERT

Here's a great idea for your holiday dessert! Trifle!! I love a good trifle, and I have posted several recipes for trifle before. In case you haven't planned your holiday dessert yet, I thought a  Chocolate Peppermint Trifle would be great-- a very English Christmas dessert.  Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup 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, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 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.

Make the pudding: 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 bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

PEPPERMINT MOCHA LATTE: National Peppermint Latte Day!

Brr...it's cold all over the U.S. today. Perfect for a Peppermint Mocha Latte to celebrate National Peppermint Latte Day! Here's an easy and delicious recipe. Bookmark it for the holidays, too! Following is the Copycat Starbucks recipe that appeared in Parade Magazine.

PEPPERMINT MOCHA LATTE

Ingredients
1/2 cup whole milk
1 cup brewed coffee
2 Tbsp chopped chocolate, milk or dark
1 tsp sugar, honey, or agave
1/8-1/4 tsp peppermint extract, NOT mint extract
Aerosol whipped topping
Crushed up candy canes or peppermint candies and mini-chocolate chips

Directions
In small saucepan, heat milk, coffee, sugar, and chocolate. Stir until chocolate is melted. Simmer for 1 minute. Add peppermint extract. Stir and simmer for a minute more. Pour into mug. Top with whipped cream and crushed peppermints.
Serves 1.

WELCOME SPRING: Chocolate Peppermint Patty Cake

Welcome Spring! Here's a great Retro Advertisement and Recipe from March 1941 for Chocolate Peppermint Patty Cake.

What to do with Leftover Candy Canes: National Candy Cane Day!

December 26 is Boxing Day, but it's also Candy Cane Day. Do you have a lot of candy canes left over? Are they still hanging on the tree? Grab a few and make one of these easy recipes! Chocolate and Candy Canes -- a great post-holiday treat!

History of the Candy Cane: 

During the 17th century, Europeans adopted Christmas trees as part of Christmas celebrations, and they often made cookies and sugar stick candy as decorations. The first historical reference to the familiar cane shape goes back to 1670, when the choirmaster at the Cologne Cathedral in Germany, bent the sugar sticks into canes to represent a shepherd's staff. The all white candy canes were given out to children during the nativity services. This tradition of handing out candy canes during Christmas services spread throughout Europe and later to America.

The first historical reference to the candy cane in America goes back to 1847, when German immigrant August Imgard decorated the Christmas tree in his Wooster, Ohio home with candy canes.

About fifty years later the first red-and-white striped candy canes appeared. No one knows who exactly invented the stripes, but Christmas cards prior to the year 1900 showed only all white candy canes. Christmas cards after 1900 showed illustrations of striped candy canes. Around the same time, candy-makers added peppermint and wintergreen flavors to their candy canes and those flavors then became the traditional favorites.

1. Hot Chocolate with Candy Canes! Use the candy cane as a stirrer. It will eventually melt and flavor your hot chocolate, coffee, or tea. Of course, a chocolate dipped candy cane is even better!

2. Candy Cane Chocolate Marshmallows. Dip marshmallows in melted dark chocolate and roll in crushed Candy Canes.

3. Candy Cane Truffles

4. Candy Cane Fudge

5. Chocolate Candy Cane Cookies

6. Chocolate Candy Cane Bark

7. Chocolate Covered Candy Canes

8. Chocolate Candy Cane Cheesecake

9. Chocolate Candy Cane Trifle

10. Peppermint Stick Cake: