Vanilla Bean Peppermint Bundt Cake

Vanilla Bean Peppermint Bundt Cake
Peppermint and chocolate is a wonderful combination, whether you are eating a chocolate-dipped peppermint candy or stirring a candy cane into a mug of hot cocoa. Peppermint doesn’t get paired quite as often with vanilla, but I believe that the two flavors just might be an even better combination – especially when you …

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Vanilla Bean Peppermint Bundt Cake
Peppermint and chocolate is a wonderful combination, whether you are eating a chocolate-dipped peppermint candy or stirring a candy cane into a mug of hot cocoa. Peppermint doesn’t get paired quite as often with vanilla, but I believe that the two flavors just might be an even better combination – especially when you are combining them in a recipe like this Vanilla Bean Peppermint Bundt Cake.

The soft, tender cake is perfect for the holidays, when you want something with lots of seasonal flavor that isn’t so heavy it will prevent you from indulging in other cakes, cookies and candies that might have been set out to snack on. The cake has a tight crumb that is similar to pound cake, though the overall texture of the cake is slightly lighter than that of a traditional pound cake.

I used both vanilla bean and vanilla extract in this cake – both from Rodelle – to get the maximum amount of vanilla flavor. The vanilla bean has a sweeter, more exotic aroma to it that does translate well to the cake, but the extract seems to blend perfectly with the other ingredients to create a strong vanilla backdrop. The aromatic vanilla combines with the peppermint for a cake that tastes incredibly light and flavorful.

If you look closely at each slice, you’ll see black flecks of vanilla bean. You don’t need to look quite as closely to see colorful flecks of red! I added red jimmies (sprinkles) to the cake to give it a festive look and to hint at the peppermint flavor. Peppermint candies tend to melt when they are incorporated into a cake batter, while jimmies leave behind a little burst of color. Since there is already peppermint extract in the cake, I only needed to enhance the look. This is the same technique used to create festive funfetti cakes, though those typically use rainbow sprinkles and not just one color. It’s easy to find containers of red jimmies around Christmas and Valentine’s Day, so stock up when they’re in season and keep them on hand!

I finished this bundt cake with a peppermint and vanilla glaze, then sprinkled the top with some crushed candy canes for color. The peppermint in the glaze is a big bolder than the mint in the cake, giving the cake a refreshing finish without being overpowering. I made my glaze on the thick side so that it would create neat lines on the cake. If you like a bit more coverage, you can thin the glaze by adding a little bit more milk to the mixture.

Vanilla Bean Peppermint Bundt Cake
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 2/3 cups sugar
1/2 cup butter, room temperature
1/4 cup vegetable oil
3 large eggs
1 vanilla bean
1 tsp vanilla extract
1/2 tsp peppermint extract
1 1/4 cups buttermilk
2 tbsp red sprinkles

Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined, then add in the vegetable oil.
Slice the vanilla bean lengthwise using a sharp knife, then use the back of the knife to scrape out the seeds. Add the seeds to the sugar mixture and mix thoroughly to combine.
In a measuring cup or small bowl, combine vanilla extract, peppermint extract and buttermilk. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain. Fold in red jimmies just until evenly distributed. Pour batter into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.

Serves 16

Vanilla Peppermint Glaze
2 cups confectioners’ sugar
2 tbsp milk
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp peppermint extract
2 tbsp crushed peppermint candies or candy canes

In a medium bowl, combine sugar, milk, vanilla and peppermint. Whisk until smooth. If mixture is too thick to drizzle easily, add in additional milk 1 teaspoon at a time until desired consistency is reached. Drizzle over cake, then sprinkle cake with crushed peppermint candies while the glaze is still tacky.
Allow glaze to set for at least 30 minutes before serving.

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Peppermint Cacao Nib Chocolate Chip Cookies

Peppermint Cacao Nib Chocolate Chip Cookies
Peppermint shows up in lots of holiday treats, and baked goods are no exception. The bright, cool flavor of peppermint seems to fit the season – especially when it is combined with chocolate in a peppermint mocha or chocolate and peppermint layer cake. The combination is now so …

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Peppermint Cacao Nib Chocolate Chip Cookies
Peppermint shows up in lots of holiday treats, and baked goods are no exception. The bright, cool flavor of peppermint seems to fit the season – especially when it is combined with chocolate in a peppermint mocha or chocolate and peppermint layer cake. The combination is now so common that adding peppermint to any chocolate goodie is going to transform it from an everyday treat to one that seems just right for the holiday season. These Peppermint Cacao Nib Chocolate Chip Cookies are a simple twist on a classic chocolate chip cookie recipe, yet they instantly make you think of chilly nights, warm blankets and holiday lights.

The buttery cookies use brown sugar, white sugar and vanilla extract, just like many chocolate chip cookie recipes. They also include crushed peppermint candies and that changes the whole look and flavor of the cookies. You can crush up your own candy canes or buy pre-crushed peppermint candy (available at many baking/craft stores). The crushed peppermints melt during baking and help the cookies become thinner and chewier. They also add great pops of red and white color to the cookies, giving them a very festive appearance.

The peppermint comes through without being overly minty, so it balances well with the chocolate chips in the cookies. The dough also includes cacao nibs. The nibs add a bittersweet chocolate note and a nutty crunch, which adds a great texture to the cookies and keeps them from being overly sweet. Use semisweet or dark chocolate chips for best results here.

Peppermint Cacao Nib Chocolate Chip Cookies

The thin, chewy cookies are addictive – and they’re so pretty that they’ll definitely be the first cookie on the table to catch your eye. The cookies will keep in an airtight container for 2-3 days after baking, so this big batch will last you through a few nights of holiday entertaining. If you want to dress them up even more, they can be used to make holiday ice cream sandwiches with peppermint or chocolate ice cream.

Peppermint Cacao Nib Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
3/4 cups sugar
3/4 cups brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups chocolate chips
3 tbsp crushed peppermint candy cane bits
2 tbsp cacao nibs (optional)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars. Beat in eggs, one at a time, followed by vanilla extract. Gradually blend in the flour mixture, followed by the chocolate chips, peppermint candy bits and cacao nibs. The chocolate chips and other ingredients should be evenly distributed in the cookie dough.
Shape cookie dough in to 1-inch balls and arrange on prepared baking sheet, leaving about 2 inches between cookies to allow for spread.
Bake for 10-12 minutes, until cookies are golden on the edges and just set in the center.

Makes about 4 dozen.

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Easy Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust

Pumpkin pie gets more time in the spotlight than any other pumpkin dessert, but there are many delicious pumpkin options out there and this Easy Pumpkin Cheesecake with Gingersnap Crust is an excellent one! It is perfect for any fall or holiday baking occasion when you want pumpkin, but want something different …

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Pumpkin Cheesecake with Gingersnap Crust

Pumpkin pie gets more time in the spotlight than any other pumpkin dessert, but there are many delicious pumpkin options out there and this Easy Pumpkin Cheesecake with Gingersnap Crust is an excellent one! It is perfect for any fall or holiday baking occasion when you want pumpkin, but want something different than a traditional pie – or if you’re simply a cheesecake lover that wants a fall option.

The cheesecake combines the natural sweetness of pumpkin puree with the addictive tang of cream cheese, yielding a dessert that has a nice balance between the two. It has just the right touch of pumpkin spice in the filling and plenty of ginger in the crust.

The cheesecake is particularly easy to make for two reasons. First, the filling is added to the crust while the crust is still hot from baking, which really cuts down on prep time for this dessert. Second, the cheesecake does not require a water bath, yet yields a light and silky cheesecake.

Both the filling and crust for this dessert are made in the food processor. The crust should be prepared first, since it will need to start baking while you prepare the filling. In the food processor, pulverize the cookies into crumbs and pouring them into a 9-inch springform pan to bake. You can use any brand of crispy gingersnap cookies that you like, so long as they have some spice to them. In the event that you are fresh out of gingersnaps, you can substitute graham crackers and add in some addition spices to bring in the extra layer of flavor that you get from the gingersnaps.

Once the crust is in the oven, simply wipe out the food processor bowl and start to make the filling. A food processor is a fantastic gadget for making cheesecake because it does such a good job of eliminating the lumps from the batter, guaranteeing a cheesecake that is ultra-smooth when it comes out of the oven.

Pumpkin Cheesecake with Gingersnap Crust

The finished cheesecake is creamy and rich, yet feels less dense and not quite as heavy as some other cheesecakes. A restrained use of spices ensure that they compliment the pumpkin without overwhelming the cream cheese flavor. While the filling might only be mildly spiced, the crust is not. The spicy crust – my gingersnaps had a bit of black pepper for some extra spice, in addition to a strong ginger flavor – is a nice contrast both in texture and flavor to the pumpkin filling. In short? It’s delicious and well worth a spot in your “must bake” pumpkin recipe list alongside pumpkin bread and classic pumpkin pie!

Pumpkin Cheesecake with Gingersnap Crust
Gingersnap Crust
4 – 4.5 oz gingersnap cookies* (approx 1 1/4 cup crushed cookies)
1/4 cup brown sugar
1/4 tsp salt
1/4 cup butter, melted and cooled

Filling
16 oz cream cheese, room temperature
1 cup sugar
3/4 cup pumpkin puree
2 large eggs
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1 tsp vanilla extract

Preheat oven to 350F. Take out a 9-inch springform pan.
Make the crust: Process gingersnaps in the bowl of a food processor until finely ground. Add in all remaining ingredients and process until crumbs resemble wet sand. Transfer to 9-inch springform pan.
Spread crumbs evenly over the base of the pan and press down firmly to form an even layer.
Bake for 15 minutes, until the crust is browned around the edges.

Make the filling: Prepare the filling while the crust is baking. Rinse out the food processor bowl or use a damp paper towel to remove all cookie crumbs. Combine all filling ingredients in the bowl and process for 2-3 minutes, or until mixture is smooth and well-combined, stopping to scrape down the sides of the bowl 2-3 times.
When crust is baked, pour the filling into the pan while it is still hot from the oven.
Lower the oven temperature to 325F and bake filling for 35-40 minutes, or until filling is set and jiggles only slightly when the pan is gently tapped.
Allow cheesecake to cool completely at room temperature before refrigerating. Refrigerate for at least 2 hours, or until ready to serve.

Serves 10.

*If you don’t have gingersnaps, you can use graham crackers, but add in a 1/2 tsp of ground cinnamon, 3/4 tsp ground ginger and a pinch of black pepper to give them some spice!

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