CHOCOLATE PEPPERMINT PIE RECIPE RECIPES
CHOCOLATE COVERED PEPPERMINT PATTIES RECIPE | ALLRECIPES
These cool peppermint patties are made with mashed potatoes.
Provided by Wendy MacLeod
Categories Desserts Candy Recipes Mints
Total Time 8 hours 50 minutes
Prep Time 45 minutes
Cook Time 5 minutes
Yield 4 dozen
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
- Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
- Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.
Nutrition Facts : Calories 117.6 calories, CarbohydrateContent 24.3 g, CholesterolContent 1.4 mg, FatContent 2.6 g, FiberContent 0.4 g, ProteinContent 0.4 g, SaturatedFatContent 1.3 g, SodiumContent 65.3 mg, SugarContent 22.9 g
CHOCOLATE SILK PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. —Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 666 calories, FatContent 49g fat (31g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 49g carbohydrate (31g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
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CHOCOLATE PEPPERMINT BARS RECIPE - NYT COOKING
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 10 minutes
Cuisine american
Calories 139 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 10 minutes
Cuisine american
Calories 139 per serving
- Let squares sit at room temperature until chocolate is set, at least 1 hour.
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FRENCH SILK CHOCOLATE PIE RECIPE - PILLSBURY.COM
This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover’s dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.
From pillsbury.com
Reviews 4
Total Time 2 hours 50 minutes
Calories 430 per serving
From pillsbury.com
Reviews 4
Total Time 2 hours 50 minutes
Calories 430 per serving
- Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.
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GRANDMA'S CHOCOLATE MERINGUE PIE RECIPE: HOW TO MAKE IT
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! – Donna Vest Tilley, Chesterfield, Virginia
From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Category Desserts
Calories 317 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Category Desserts
Calories 317 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.
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WHITE CHOCOLATE-PEPPERMINT MOUSSE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 1 hours 38 minutes
Reviews 5
Total Time 1 hours 38 minutes
- Beat remaining 3/4 cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-ounce) cups or glasses; garnish, if desired. Chill until ready to serve.
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CHOCOLATE PEPPERMINT BLOSSOMS RECIPE - PILLSBURY.COM
The rich chocolate flavor comes from melted chocolate mixed with sugar cookie dough in these candy-topped cookies.
From pillsbury.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 100 per serving
From pillsbury.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 100 per serving
- Bake 7 to 9 minutes or until edges are set. Immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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CHOCOLATE CAKE WITH PEPPERMINT FROSTING RECIPE - NYT COOKING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days — if it lasts that long.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes — just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
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GRANDMA'S CHOCOLATE MERINGUE PIE RECIPE: HOW TO MAKE IT
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! – Donna Vest Tilley, Chesterfield, Virginia
From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Category Desserts
Calories 317 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Category Desserts
Calories 317 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.
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DARK CHOCOLATE PEPPERMINT BARK RECIPE | MYRECIPES
Melt chocolate, spread it out, and add your favorite toppings--that's almost all there is to making bark. We added one important step, though: tempering the chocolate (carefully melting and cooling it to specific temperatures while adding large chunks of unmelted chocolate) so the bark stays shiny and snappy. For other flavor options, try White Chocolate, Pistachio, and Apricot Bark or Nutella Bark.
From myrecipes.com
Total Time 2 hours 5 minutes
Calories 307 calories per serving
From myrecipes.com
Total Time 2 hours 5 minutes
Calories 307 calories per serving
- Make ahead: Up to 1 month, airtight at room temperature.
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