Tag Archives: peppermint

Peppermint Pound Cake

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I’ve been on a peppermint roll lately! Recipes with peppermint have been sounding really good to me this holiday season. I started out making Chocolate Peppermint Cupcakes, then Easy Peppermint Bark, and now Peppermint Pound Cake! This recipe did not come from a cookbook or from the internet…it came from a Christmas kitchen towel a friend had given me. I added a glaze and crushed candy canes as a finishing touch. The rich, dense pound cake has a light, subtle peppermint flavor which is nicely enhanced by the Creamy Peppermint Glaze. If you like peppermint, you’ll enjoy this, and even if you are not a big peppermint fan, I think you’ll still like this because the peppermint flavor is definitely on the lighter side. Hope you get a chance to try this out!

PEPPERMINT POUND CAKE

  • 3 cups sugar
  • 3 sticks butter (1 1/2 cups), softened
  • 5 eggs
  • 3 cups flour
  • 1 cup milk
  • 1-2 teaspoons peppermint extract (just use one teaspoon for a light peppermint flavor, or 1 1/2 to 2 teaspoons for a stronger peppermint flavor)
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a bundt or tube pan (I used a 12-cup bundt pan, but I think it would work fine in a 10-cup pan, too–the baking time would be slightly longer).

In large bowl, blend sugar and softened butter. Add eggs one at a time, stirring well after each addition. Alternate adding flour and milk to mixture, blending well. Add peppermint and vanilla extracts, and stir until blended. Pour batter into prepared pan and bake at 350 degrees for 70-80 minutes (for a 12-cup pan, baking time will be about 70-75 minutes; for a 10-cup pan, it will be more like 80 minutes). Let cake cool in pan for 10-15 minutes, then remove from pan and cool completely. While cake is cooling, you can make the glaze…

CREAMY PEPPERMINT GLAZE

  • 1/4 cup butter, softened
  • 3/4 cup marshmallow creme (half of a 7-oz. container)
  • 1/2 to 1 teaspoon peppermint extract
  • 2 cups powdered sugar
  • 5 Tablespoons milk or half and half
  • 3 crushed candy canes, for garnish

Blend softened butter and marshmallow creme together until smooth, then add peppermint extract and mix well. Add in powdered sugar a cup at a time, blending well after each addition. Add milk or half and half and blend well.

Shortly before you are ready to serve the cake, spoon the glaze over the top, letting it run down the sides (you’ll have some glaze left over). Then sprinkle top of cake with crushed candy canes, and serve. (Note: this glaze is a little gooey because of the marshmallow creme, so you may need to wipe your knife occasionally as you’re slicing the cake).

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Now if you’d like to glaze your cake well ahead of time and don’t want a gooey glaze (although it is really yummy), you can always make this powdered sugar glaze with peppermint extract…

PEPPERMINT GLAZE

  • 3 cups powdered sugar
  • 4 Tablespoons milk or half and half
  • 1/2 teaspoon peppermint extract
  • 3 crushed candy canes, for garnish

Mix first three ingredients together, blending well. Drizzle over cooled pound cake. Sprinkle with crushed candy canes, and let glaze set.

Linked to Sunday Showcase, Sundae Scoop, Motivate Me Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Delicious Dishes, Rednesday, Show and Tell,  Three Sisterz.

Really Easy Peppermint Bark

Friends have given me Peppermint Bark at the holidays, but I had never made it myself. It’s something I’d been wanting to try, but I was actually a little intimidated by it. For some reason, I thought Peppermint Bark was hard to make. Well, after searching for some recipes on the web, I found a really easy recipe at AllRecipes. It’s unbelievably easy…even for a novice candy-maker like me! I added some peppermint extract to give the bark a little more peppermint flavor and used crushed candy canes instead of peppermint candies. I was really happy with how it turned out, and received good reviews from my friends who taste-tested it! This recipe uses an 11 x 7″ pan and makes about 1 pound of bark. If you want to make a larger batch, you can double the recipe and use a 9 x 13″ pan.

Here’s the recipe…happy candy-making!

REALLY EASY PEPPERMINT BARK by NancyCreative, adapted from AllRecipes and Nestle®

  • 1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels
  • 1/4 teaspoon peppermint extract
  • 6 candy canes (or 24 hard peppermint candies)
  • Waxed paper or parchment paper (for lining your pan)

Line an 11 x 7″ baking sheet with waxed paper or parchment paper; set aside.

Place candy canes (or peppermint candies) in a heavy-duty plastic bag (I used a gallon-size Ziploc® freezer bag). Crush candy canes or candies using a rolling pin; set aside.

Microwave morsels in a medium-size microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Continue to microwave and stir morsels at 10- to 20-second intervals until morsels are melted; stir until smooth (be careful not to overheat the morsels). Add peppermint extract to the melted morsels and blend well.

While holding a strainer over the bowl of melted morsels, pour crushed candy into strainer. Shake strainer to release all small candy pieces, letting them fall into the bowl of melted morsels, and blend the candy-morsel mixture well. (Reserve the larger candy pieces for the top of the bark).

Spread the mixture in your wax paper-lined 11 x 7″ pan. Sprinkle with reserved larger candy pieces, pressing in lightly.

Let stand for about 1 hour or until firm. Peel off the wax paper from the bottom side of the bark and break into pieces. Store in an airtight container at room temperature.

Now that I’ve been successful at making Peppermint Bark, I’m ready to take on more candy recipes! 🙂

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Chocolate Peppermint Cupcakes

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.

Linked to Sunday Showcase, Sundae Scoop, Motivate Me Monday, Mouthwatering Mondays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Make It Yours Day, Rednesday, Show and Tell, We Did It! Wednesday, This Week’s Cravings, Strut Your Stuff, Show Off Your Stuff, Foodie Friday, Favorite Things Friday, I’m Lovin’ It! Fridays, Favorite Things Saturday.



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