Peppermint Bark Shortbread

Classic shortbread gets a peppermint (bark) twist with a drizzle of white and dark chocolate and a flurry of crushed candy cane bits for a festive treat Santa is sure to love! As far as holiday cookies go, shortbread is a classic for a good reason: it’s ridiculously easy to prepare and delicious to boot. […]

The post Peppermint Bark Shortbread first appeared on Love and Olive Oil.

Classic shortbread gets a peppermint (bark) twist with a drizzle of white and dark chocolate and a flurry of crushed candy cane bits for a festive treat Santa is sure to love!

As far as holiday cookies go, shortbread is a classic for a good reason: it’s ridiculously easy to prepare and delicious to boot. But shortbread combined with peppermint bark (another holiday classic)? That’s one marvelous holiday mashup.

Christmas-tree shaped Peppermint Bark Shortbread cookies, cut into triangles and drizzled with white and dark chocolate and crushed candy cane pieces.

I actually started this recipe last year, but didn’t have time to make it perfect and posted before Christmas. While my concept was solid (combining buttery shortbread cookies with peppermint bark is a stellar combination), the final execution left much to be desired.

My first attempt was downright messy (to say the least).

If you’ve made shortbread before you know that cutting the cookies while warm is absolutely necessary if you want clean cuts, as opposed to a crumbly mess if you try and cut into cooled cookies.

But I wanted to top the cookies with peppermint bark, which meant adding two layers of tempered chocolate to the tops of cooled cookies (cooled so the chocolate would actually set); additionally, the chocolate could not be added to already cut cookies otherwise it’d just flow into the cracks and glue the cut cookies together.

What I ended up with was sure delicious, but uglier than a Christmas sweater, with the shortbread crumbling to bits underneath the layer of snappy chocolate on top when I went to cut it. And I know, taste is the most important thing, obviously, but it wasn’t just about appearances: the crumbly mess-of-a-cookie was equally hard to handle and just not practical, no matter how good it tasted.

At this point it was two days before Christmas and really too late to post any new holiday cookie recipes anyway, let alone re-test this recipe to get it just right, so I jotted down a few notes and stuck a bookmark in my recipe notebook with the intention to revisit this recipe next year.

Rows of triangular Peppermint Bark Shortbread with white and dark chocolate drizzle and topped with crushed candy canes, and a red bowl of candy cane pieces and a few mini candy canes on the side.

Fast forward to this December… and we’ve finally brought the execution up to bar with the concept.

In short(bread, lol), it’s all about the drizzle!

Drizzling the chocolate on top of the cookies, rather than spreading on a solid layer, allowed me to cut the cookies while they were still warm, then add the chocolate and candy cane once they’d cooled, solving the execution problem entirely.

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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 …

The post Vanilla Bean Peppermint Bundt Cake appeared first on Baking Bites.

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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Gluten-Free Chocolate Crinkle Cookies (Vegan)

Friends, these chocolate crinkle cookies are a must for holiday baking! They’re super chocolaty, optionally minty, and have a signature crackly crust. What’s a crinkle cookie without a crackly crust?!
Oh wait, it gets better. Did we mention they&…

Gluten-Free Chocolate Crinkle Cookies (Vegan)

Friends, these chocolate crinkle cookies are a must for holiday baking! They’re super chocolaty, optionally minty, and have a signature crackly crust. What’s a crinkle cookie without a crackly crust?!

Oh wait, it gets better. Did we mention they’re chewy and fudgy with fluffy centers?! It’s magic!

Your guests will be going back for seconds (or thirds), never knowing they’re gluten-free and vegan! It really is magic.

Gluten-Free Chocolate Crinkle Cookies (Vegan) from Minimalist Baker →

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 …

The post Peppermint Cacao Nib Chocolate Chip Cookies appeared first on Baking Bites.

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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Mint Chocolate Chip Ice Cream (Vegan, No Churn!)

Sometimes we have BOLD ideas that sound amazing but do not work out. And other times, they turn out better than we ever imagined (that’s this one!). Meet creamy, addictively delicious mint chocolate chip ice cream made without an ice cream maker!
It’s …

Mint Chocolate Chip Ice Cream (Vegan, No Churn!)

Sometimes we have BOLD ideas that sound amazing but do not work out. And other times, they turn out better than we ever imagined (that’s this one!). Meet creamy, addictively delicious mint chocolate chip ice cream made without an ice cream maker!

It’s everything you know and love about classic mint chip ice cream (sweet, minty perfection), but made vegan, maple-sweetened, and with just 8 simple ingredients!

Mint Chocolate Chip Ice Cream (Vegan, No Churn!) from Minimalist Baker →

Peppermint Mocha Cookies

Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray. I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the …

The post Peppermint Mocha Cookies appeared first on My Baking Addiction.

Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.

Four peppermint mocha cookies stacked on a plate. Glasses of milk and more cookies are in the background

I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen. 

That’s sort of the theme of the last few years, right?

Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.

I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.

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Peppermint Martini

The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in…

A Couple Cooks – Recipes worth repeating.

The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in peppermint candies.

Peppermint Martini

Here’s a delightful signature winter cocktail: try the Peppermint Martini! This drink is creamy and minty fresh, a delicious combination of peppermint schnapps and chocolate liqueur. In fact, you may want to drink this any time of year! Of course, it’s perfect for the holidays. Cozy up with one by the fire, or drink it as a fun Christmas cocktail with appetizers. Either way, with a flavor of liquid candy canes, this one’s a total crowd pleaser.

What’s in a Peppermint Martini?

The Peppermint Martini is a spin on a flavored vodka martini that’s made with peppermint schnapps. As you may know, the vodka martini is barely related to the classic Dry Martini. It’s more of an excuse to make a flavored drink with vodka served up in a martini glass! This one combines peppermint and chocolate flavors with a rich, creamy body. Here are the ingredients you’ll need for a Peppermint Martini:

Peppermint martini

How sweet is this drink?

Shake these ingredients up in a cocktail shaker, and it comes out minty and creamy! This Peppermint Martini is just sweet enough, in our opinion (and we’re not fans of overly sugary drinks). While it can be considered a dessert drink, it’s not over the top. The sweetness comes mainly from the schnapps and the Creme de Cacao, so there’s no added simple syrup.

Prepping the Peppermint Martini glass rim

This Peppermint Martini is great as is, but if you’re entertaining it’s perfect with a peppermint candy rim! Here’s how to do it:

  • Crush the peppermint candies and add them a plate. Place them in a plastic bag and use the bottom of a jar, can, or rolling pin to break them into pieces.
  • Add a pool of grenadine to another plate. It doesn’t have to be much! Grenadine syrup is the glue that will hold on the candy. Place the outer edge of the glass in the grenadine and rotate. Hold the position of the glass constant and just rotate the stem so you get an even coating.
  • Don’t have grenadine? You can use water, too. Simply use your finger to wet the edge of the glass rim. Grenadine does a better job of adhering the candy, but water works.
  • Place the rim in the crushed candies and rotate. Then, do the same thing in the crushed candy! The grenadine will glue the crumbs to the rim.
Peppermint Schnapps

Make it dairy free or vegan

Want to make this a dairy free or vegan Peppermint Martini? All you have to do is substitute full-fat coconut milk for the heavy cream! It comes out with a slight coconut flavor, but it’s not overwhelming. The coconut fat works well as a substitute for the dairy fat. (Don’t use cream of coconut: the drink will come out much too too sweet!)

More about peppermint schnapps

Peppermint schnapps is what makes this Peppermint Martini! It’s a clear alcohol made by adding peppermint flavoring to a clear grain spirit. You can substitute white Creme de Menthe if you have it on hand. Here’s what to know about this type of schnapps:

  • What ABV is peppermint schnapps? Peppermint schnapps is sold in three different ABV levels: 15% ABV (30 proof), 30% ABV (60 proof), and 50% ABV (100 proof). Compare it to 40% ABV of hard alcohol like vodka.
  • What does peppermint schnapps taste like? The flavor is like a candy cane, with a spicy, boozy finish. The strength tastes almost like mouthwash!
  • How much does it cost? Peppermint schnapps is very inexpensive: a 750 ml bottle costs $8 to $10.
  • Are there any substitutes? White creme de menthe can work as a substitute: it has a gentler, more balanced mint flavor. Just make sure not to get the green Creme de Menthe (which makes the signature green color in a Grasshopper)!

Important: 100 proof schnapps

There are a few types of peppermint schnapps that you’ll find at stores and online: 30 proof (15% ABV), 60 proof (30% ABV), and 100 proof (50% ABV). As you might guess, 100 proof is very strong. If the bottle says 100 proof, skip the quantity in the recipe and add it to taste!

Peppermint martini

More peppermint drinks

The Peppermint Martini is one of our favorite minty cocktails! Here are a few more minty drinks that work as holiday cocktails and beyond:

Print
Peppermint Martini

Peppermint Martini


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in peppermint candies.


Ingredients

  • 1 ounce 30 proof or 60 proof* peppermint schnapps (or white Creme de Menthe)
  • ½ ounce** vodka
  • 1 ½ ounces Creme de Cacao
  • 1 ½ ounces heavy cream
  • Peppermint candies and grenadine, for the rim (optional)

Instructions

  1. Prepare the rim: Crush the peppermint candies and place them in an even layer on a plate. On another plate, add a small pool of grenadine, or simply wet the rim of the glass with water using your finger (grenadine is easiest and works best). Run the rim of a martini glass in the grenadine first, rotating the glass so the rim is evenly coated. Then roll the rim in the crushed candies until evenly coated.
  2. Shake the drink: Place the peppermint schnapps, vodka, Creme de Cacao, and heavy cream in a cocktail shaker. Add a handful of ice and shake until cold. Strain the drink into the prepared martini glass.

Notes

*Check the bottle before you make this drink! If using 100 proof (50% ABV) schnapps, use half the quantity and customize to taste.

**To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Peppermint martini

A Couple Cooks - Recipes worth repeating.

Peppermint Chocolate Whoopie Pies

Have you ever had a whoopie pie? Whoopie pies have two soft rounds of chocolate cake filled with a combination of vanilla buttercream frosting and marshmallow fluff.  Whoppie pies can be classified as either a cookie, pie, or cake. Basically,…

Have you ever had a whoopie pie? Whoopie pies have two soft rounds of chocolate cake filled with a combination of vanilla buttercream frosting and marshmallow fluff.  Whoppie pies can be classified as either a cookie, pie, or cake. Basically, all of the best desserts in ONE! They are delicious no matter what dessert category they…

The post Peppermint Chocolate Whoopie Pies appeared first on Two Peas & Their Pod.

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and pe…

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and perfectly sweet and minty! We are truly obsessed — these are too good to leave out for Santa (sorry, Santa).

Bonus points? They’re so easy to prepare (just 1 bowl and 30 minutes required)!

1-Bowl Chocolate Peppermint Cookies (Vegan + GF) from Minimalist Baker →

Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday …

The post Peppermint Mocha Cream Cheese Brownies appeared first on Baking Bites.

Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday treat inspired by the hot coffee drink. They’re easy to make and just might become a new family favorite.

The coffee flavor is all in the brownie layer. Instant coffee powder is an easy way to infuse coffee into the batter because it dissolves easily. You can also use instant espresso powder or Starbucks Via, which both give a potent coffee flavor to the chocolate because they are a bit more intense than most instant coffee powders. Either way, coffee powder and the dark chocolate combine to give the brownies a rich mocha flavor.

Honestly, you could stop here because mocha brownies are delicious on their own. That said, adding a peppermint cream cheese swirl makes them wonderfully decadent and perfect for the holidays! Peppermint is a potent flavor, which is why I used it only in the cream cheese and not in the brownie batter. With two layers of flavor, you get nice contrast in every bite and get the full peppermint mocha experience!

Since these brownies have two layers, they take a bit longer to bake than some other brownie recipes. While it may be tempting to pull them out of the oven just as the cheesecake layer appears to be set, resist that temptation because the brownie base needs a little extra time. You can’t go wrong with a fudgy brownie – and these are fudgy! – but you don’t want the brownies to be too wet on the bottom because that will make the difficult to slice and pull out of the pan.

Due to the cream cheese and overall fudginess of the brownies, I recommend chilling these before slicing. Stored in the refrigerator, they will keep well for several days after baking – if they last that long.

Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt

Topping
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 tbsp chopped candy canes or peppermints

Preheat oven to 350F. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
Make the brownies: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder and instant coffee until dissolved. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Add in flour and salt and stir until batter is smooth and well-combined. Pour into prepared pan and set aside while you prepare the cream cheese mixture.
Make the cream cheese topping: In a medium bowl, beat cream cheese, sugar, egg, vanilla extract and peppermint extract until smooth. Drop in large dollops onto prepared brownie batter. Gently swirl two batters together with a butter knife. Sprinkle chopped candy canes over the top of the brownies.
Bake for 40 minutes, until brownies and cheesecake are set and the topping is very lightly browned. A knife inserted into the cream cheese mixture should come out clean.
Cool in the pan completely, then refrigerate before slicing and serving.

Makes 16 large brownies.

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