RECIPES FOR PEPPERMINT SCHNAPPS RECIPES
PEPPERMINT SCHNAPPS RECIPE | ALLRECIPES
This is a great clone recipe for peppermint schnapps. It is very smooth and minty.
Provided by Marjory
Categories Liqueurs
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine sugar and corn syrup in 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly.
- When the sugar has dissolved, pour in the vodka and stir well. Remove the mixture from heat and cover tightly with a lid. Let the mixture cool before adding peppermint extract and pouring the mixture into a sealable bottle.
Nutrition Facts : Calories 164.6 calories, CarbohydrateContent 25.7 g, SodiumContent 17.7 mg, SugarContent 11.7 g
HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS RECIPE | MICHAEL ...
Provided by Michael Chiarello : Food Network
Categories beverage
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
- Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.
- If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.
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PEPPERMINT HOT CHOCOLATE RECIPE | FOOD NETWORK
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Reviews 4.4
Total Time 15 minutes
Category dessert
Reviews 4.4
Total Time 15 minutes
Category dessert
- In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
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What a great make-ahead treat! This cake log is perfect for the holidays because you can make it when you have time, store it in the freezer and scratch dessert off of your to-do list. —Brenda Sinclair, Princeton, Missouri
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Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 286 calories per serving
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Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 286 calories per serving
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
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PEPPERMINT CAKE ROLLS RECIPE: HOW TO MAKE IT
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. —Suellen Calhoun, Des Moines, Iowa
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 204 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 204 calories per serving
- Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves.
Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
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WHITE CHOCOLATE PEPPERMINT MARTINI RECIPE - BETTYCROCKER.COM
These pretty peppermint drinks combine the smooth taste of white chocolate with the spicy taste of peppermint, making them the perfect holiday cocktail.
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Reviews 4.5
Total Time 10 minutes
Calories 400 per serving
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Reviews 4.5
Total Time 10 minutes
Calories 400 per serving
- In a shaker with ice, add vodka, schnapps, and the liqueur. Shake until mixed; pour into prepared glass. Sprinkle with crushed peppermint.
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