HOW TO MAKE PEPPERMINT SPOONS RECIPES

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CHOCOLATE PEPPERMINT BUNDT CAKE — LET'S DISH RECIPES



Chocolate Peppermint Bundt Cake — Let's Dish Recipes image

This decadent chocolate peppermint dessert starts with a boxed caked mix, which means it is so easy, but so impressive!

Provided by Danelle

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 10

1 cup heavy cream
8 ounces chopped semi-sweet chocolate (or chocolate chips)
Crushed peppermint candies
1 chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
1 teaspoon peppermint extract

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
  • In the bowl of a stand mixer, beat all cake ingredients until well blended. Spoon batter (it will be thick) into prepared pan.
  • Bake for 50 minutes to 1 hour. Cool for 10-15 minutes in the pan before turning out onto a wire rack to cool completely.
  • Meanwhile, make the ganache: Place chopped chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form around the edges.
  • Pour hot cream over chocolate and let stand for 3-5 minutes. Whisk until chocolate is smooth and shiny.
  • Pour ganache over cooled cake. Sprinkle with crushed peppermint candy.

Nutrition Facts : Calories 247 calories, CarbohydrateContent 14 grams carbohydrates, CholesterolContent 69 milligrams cholesterol, FatContent 21 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1, SodiumContent 67 grams sodium, SugarContent 10 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat

PEPPERMINT PINWHEEL COOKIES RECIPE | MYRECIPES



Peppermint Pinwheel Cookies Recipe | MyRecipes image

Don't let your eyes fool you; these "candies" are anything but. They're red and white cookie dough rolled into a spirals and topped with creamy peppermint frosting.

Provided by MyRecipes

Total Time 5 hours 17 minutes

Prep Time 35 minutes

Yield Makes 4 dozen

Number Of Ingredients 10

½ cup butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon red food coloring paste
Parchment paper
Peppermint Frosting

Steps:

  • Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
  • Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
  • Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
  • Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
  • Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
  • Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
  • Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.

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