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Peppermint Bark & Chocolate-Peppermint Graham Crackers

During Christmas time, one of my favorite things is baking. To spread my love of baking, this year I made Christmas treats for my neighbors and friends. These treats are delicious and quite simple to make.

Peppermint Bark

Peppermint Bark

The recipe was taken from Noble Pig.

~ 1 pound dark chocolate chips
~ 1 pound white chocolate chips
~ 1 teaspoon peppermint extract
~ peppermint candies, crushed

1. Line a 13 x 9-inch pan with foil.

2. In a double boiler, melt dark chocolate chips. Spread into prepared pan, and refrigerate until just about set, about 20 minutes.

3. In a double boiler, melt white chocolate chips, and stir in peppermint extract. Spread on top of dark chocolate. Sprinkle with crushed peppermint candies.

4. Refrigerate until set, about an hour. Remove from pan and break into pieces.

Chocolate-Peppermint Graham Crackers

Chocolate-Peppermint Graham Crackers

The recipe was adapted from Shugary Sweets.

~ 12 ounces semisweet chocolate chips, melted
~ 12 ounces white chocolate chips, melted
~ peppermint candies, crushed
~ 24 graham cracker squares

1. In a double boiler, melt semisweet chocolate chips. Dip one end of the graham cracker into the chocolate and lay on parchment paper. Repeat with all crackers, and allow to set for 30 minutes.

2. In a double boiler, melt white chocolate chips. Dip other end in white chocolate, and immediately sprinkle with crushed peppermint candies. Allow to set.

Package these treats and deliver them to your friends, family or neighbors!


Flourless Chocolate Cake Parfait with Peppermint

It’s Christmas time and like everyone else, you’re probably trying to figure out what the best festive dessert to bring to the holiday party is. Well, look no further for a chocolate lover’s holiday dessert. What originally started out as mini flourless chocolate cakes turned into a piece of art.

Flourless Chocolate Cake Parfait with Peppermint (3)

The recipe for the flourless chocolate cake was taken from Sur La Table’s The Art & Soul of Baking.

~ 10 ounces semisweet or bittersweet chocolate, finely chopped
~ 5 ounces unsalted butter, cut into small pieces
~ 5 large eggs
~ 1/2 cup sugar

Flourless Chocolate Cake Parfait with Peppermint (2)

1. Preheat oven to 350°. Lightly coat a mini bundt cake pan or a 9-inch square pan with melted butter or cooking spray.
2. Bring 2 inches of water to boil in the bottom of a double boiler. Place the chocolate and butter in the top portion. Reduce the heat to a simmer and place the chocolate mixture on top. Stir frequently, until melted and smooth. Set aside.
3. Whip the eggs and sugar in the bowl of a mixer on high. With the spatula, scrape the eggs on top of the chocolate mixture and gently by thoroughly fold in until no streaks of eggs remain.
4. Scrape the batter into the prepared pan. Bake for 20 to 30 minutes, depending on the size of pan, until firm to touch and a toothpick inserted comes out with a few moist crumbs.

Note: The cake will fall in the center a bit and look uneven, however this is normal.

Once the cake is cooled, remove it from the pan and crumble it into small chunks. In a serving bowl, preferably glass so that the layers can be seen, place one-third of the cake in the first layer. Using pre-packaged chocolate frosting, make a frosting layer and sprinkle with crushed peppermint (candy canes work well). Repeat the layers two more times to make three layers of each the cake, chocolate frosting and crushed peppermint.

Serve and enjoy! If a glass of milk is not needed for the dessert, you’ve got some major chocoholics in your bunch!

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