PEPPERMINTS GLUTEN FREE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
• Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.

Steps:

• Heat oven to 325°F. Grease 12-cup Bundt pan; sprinkle with unsweetened cocoa. Set aside.
• Combine gluten-free flour blend, baking powder, baking soda and salt in bowl. Set aside.
• Bring water to a boil in 2-quart saucepan; remove from heat. Add baking chocolate; stir until melted.
• Combine sugar, butter and 1 teaspoon peppermint extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed until well mixed. Gradually add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Stir in chocolate chips.
• Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; invert onto cooling rack. Cool completely.
• Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in bowl. Beat at low speed, adding enough milk for desired glazing consistency. Beat at medium speed until smooth. Drizzle glaze over cooled cake; sprinkle with crushed candy.