Part of the recipe calls for heating sweetened condensed milk in a saucepan and this works best with a nonstick saucepan (it helps prevent the sweetened condensed milk Continue reading
I like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂
WHITE CHOCOLATE PEPPERMINT SCONES by NancyC
- 2 1/4 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/2 cup crushed candy canes or peppermint candies
- 1 cup white chocolate chips
- 2/3 cup plain or vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 2 Tablespoons Half & Half
- 1/4 teaspoon peppermint extract
- 2 Tablespoons crushed candy canes for sprinkling on top
- Optional: 1/2 Tablespoon coarse sugar for sprinkling on top
Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.
In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.
In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).
Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.
Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.
To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.
Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?
Wishing you a blessed and joyful Christmas!
Linked to Fiesta Friday.
I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!
WHITE CHOCOLATE CANDY CANE SHORTBREAD by NancyC
Makes a 9 x 13″ pan
- 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
- 1 cup granulated sugar
- 1/4 teaspoon salt (omit if using salted butter)
- 1 1/2 teaspoons peppermint extract
- 4 cups all-purpose unbleached flour
- 3/4 cup crushed candy canes (measure after crushing them)
White Chocolate Drizzle and Candy Cane Topping
- 1 cup white chocolate chips
- 1/2 Tablespoon coconut oil
- 1/3 cup crushed candy canes (measure after crushing them)
Preheat oven to 325˚F. Line a 9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).
In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).
Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.
Bake 30 minutes or until edges are lightly browned. Cool completely in pan.
After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.
Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.
These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?
Now that Thanksgiving is over and the Christmas season has officially begun, I have finally had the chance to bake something Christmasy! When I saw this recipe over at BetterHomesandGardens.com, I just had to try it! I changed the recipe up a little and prepared it slightly differently. One of the things I did was substitute butter for the shortening, and it seemed to work out fine. The original recipe says it makes 12 cupcakes, but when I tried it, I ended up with 11–I filled my muffin pan cups almost 3/4 full of batter. If you fill them 2/3 full, you can probably get 12 cupcakes. I had plenty of Creamy Peppermint frosting to work with, though…in fact, I had extra. And it is yummy frosting…I’ll use the extra for something else!
I really liked the chocolate cupcake and peppermint frosting combination…and topping the cupcakes off with crushed candy canes or peppermint candies adds a special Christmas touch!
Here’s the recipe…
CHOCOLATE PEPPERMINT CUPCAKES (adapted from Better Homes and Gardens)
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup butter (1/2 stick), softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup milk
- 1/2 cup miniature semi-sweet chocolate chips
- 1/3 cup crushed peppermint candies or candy canes
Preheat oven to 350 degrees. Coat eleven to twelve 2 1/2-inch muffin cups with nonstick cooking spray or grease well with butter; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside. In a large bowl, blend butter with sugar and vanilla. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, mixing after each addition just until combined. Fold in mini chocolate chips and divide batter among the greased muffin cups (as I mentioned before, I filled 11 muffin cups almost 3/4 full; filling them 2/3 full probably will give you 12 cupcakes).
Bake cupcakes for 20-22 minutes or until toothpick inserted near centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan (I had to loosen mine a little with a small plastic knife; I used plastic so it wouldn’t scratch my non-stick pan, and the cupcakes came out fine); cool completely on wire rack.
While cupcakes are cooling, you can make the frosting…
CREAMY PEPPERMINT FROSTING
- 1/2 cup butter, softened
- 1 7-oz. jar marshmallow creme (for a stiffer frosting, just use 1/2 to 3/4 of the jar)
- 1 teaspoon peppermint extract
- 4 cups powdered sugar, divided
- 2 Tablespoons half and half
In a large bowl, combine 1/2 cup softened butter, one 7-ounce jar marshmallow creme, and 1 teaspoon peppermint extract. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 Tablespoons half and half. Gradually beat in the other 2 cups of powdered sugar. This makes a nice thick and creamy frosting. NOTE: if your frosting seems too gooey, try adding another 1/2 cup to 1 cup of powdered sugar.
To frost cupcakes (up to 4 hours before serving), cut them in half horizontally. Spoon about 1 Tablespoon frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges. Place the crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 11-12 cupcakes.
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