CHOCOLATE-AND-PEPPERMINT STARS
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the star cutouts, which vary in sizes. Look for shapes that have a smaller (about 1 inch) counterpart to use for removing the interior space.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 40
Number Of Ingredients 8
Steps:
- Finely grind peppermint candies in a food processor.
- Whisk together flour, cocoa, and 1/8 teaspoon salt in a bowl.
- Beat butter and sugar with a mixer on medium speed until combined, about 3 minutes. Beat in egg, then vanilla, and beat for 1 minute. Reduce speed to low, and gradually beat in flour mixture until combined, about 2 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
- Roll out dough to a 1/8-inch thickness on a lightly floured surface. Transfer to a baking sheet, and refrigerate until firm, at least 30 minutes.
- Preheat oven to 325 degrees. Cut out star shapes using 2 1/2-, 4 1/2-, and 5-inch cookie cutters. Cut a smaller star from the center of each cookie using cookie cutters that are about 1 inch smaller than the larger cutter used. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm, 12 to 15 minutes.
- Fill the center of each cookie with ground peppermints. Bake until candy melts, about 6 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
CHOCOLATE PEPPERMINT STARS
Provided by Elinor Klivans
Categories Candy Chocolate Dessert Bake Freeze/Chill Christmas Kid-Friendly Winter Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 32 cookies
Number Of Ingredients 8
Steps:
- Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
- Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
- Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
- Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.****
5-INGREDIENT PEPPERMINT BARK
This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.
Provided by Andrea
Categories Desserts Candy Recipes Mints
Time 2h30m
Yield 20
Number Of Ingredients 5
Steps:
- Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
- Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
- Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
- Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 23.3 g
CHOCOLATE PEPPERMINT STARS
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Christmas Eve Gourmet Small Plates
Yield Makes about 4 dozen cookies
Number Of Ingredients 6
Steps:
- Make Cookies:
- Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
- Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
- Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
- While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Gather, reroll, and chill scraps to form more cookies.
- Freeze or chill cut-out cookies on baking sheet until firm before baking.
- Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
- Decorate Cookies:
- Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
- Let cookies stand at room temperature until the chocolate has set, about 1 hour.
PEPPERMINT STARS
These peppermint-flavored meringues are virtually fat-free and they're fun to eat, too, because they melt like magic on your tongue.
Provided by Annacia
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes.
- Line two large cookie sheets with brown paper or foil, set aside.
- Add vanilla and cream of tartar to egg whites.
- Beat with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Gradually add sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form (tips stand straight) and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.
- Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1-1/2 inches in diameter).
- Bake in a 300 degree F oven for 15 minutes. Turn off oven and let cookies dry in oven with door closed about 30 minutes.
- Remove from cookie sheets.
- Cover and store in a dry place. Makes 45 cookies.
Nutrition Facts : Calories 28.8, Sodium 7.3, Carbohydrate 6.8, Sugar 6.7, Protein 0.5
CHOCOLATE PEPPERMINT SHOOTING STAR CAKE
A real festive showstopper, this extra-special bundt cake comes with a chocolate star centre - top with silver-coated Malteasers
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4 and boil the kettle. First, make the chocolate cake. Liberally grease the bundt tin with butter, then dust with flour and shake out the excess. Put the cocoa in a bowl with a pinch of salt, cover with 150ml hot water from the kettle, mix until smooth, then set aside to cool. Put the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Sift in the flour and baking powder and fold everything together. Stir the soured cream into the cocoa mixture, then add to the other bowl and mix until just combined, then scrape into the prepared tin. Bake for 35 mins until a skewer comes out clean. Leave to cool for 15 mins in the tin, then turn out onto a wire rack to cool completely.
- When the cake is cool, transfer to a baking sheet lined with baking parchment, and make space for the cake and tray in your freezer. Slice the cake into pieces roughly the thickness of your star cutter, then pull each piece out a little, so there is space around each one. Pop the cake in the freezer for 2 hrs, or overnight.
- When the cake is firmly frozen, lay each slice on its side, keeping them in the same circular pattern, and cut out a star, using the cutter, from the middle of each piece. Leftover cake can be kept in the freezer for up to 2 months, ready for making a trifle. Return the cut-out stars to the freezer.
- Now, make the peppermint cake. Grease the same bundt tin and heat your oven to 180C/160C fan/gas 4. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the eggs, one at a time, mixing well between each, then add the flour, soured cream and peppermint extract. Give everything a good mix and scrape half the mixture into the bundt tin. Remove the stars from the freezer and line up in a circle on top of the cake mixture (pointy sides up) - make sure there are no gaps and that the stars perfectly line up. Spoon the remaining cake mixture on top, easing it around the stars until they are just covered. Bake for 45 mins until risen and golden brown and a skewer poked into the side of the cake comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the icing, melt the chocolate in short blasts in the microwave, or in a bowl suspended over a pan of barely simmering water, stirring it occasionally. Set aside to cool a little. In a large bowl, beat the icing sugar and butter until pale and smooth. Add the chocolate and peppermint extract, and mix again until combined. When the cake is completely cool, place on a serving plate, then swirl over the chocolate icing, easing it about halfway down the sides to create a snowy effect. Place the Maltesers on top of the cake. Will keep for up to 3 days in a sealed container.
Nutrition Facts : Calories 659 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
PERFECT PEPPERMINT PATTIES
Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE PEPPERMINT STARS
Make and share this Chocolate Peppermint Stars recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 2h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
- Set rack in center of oven and preheat to 300°F Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
- Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
- Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.
Nutrition Facts : Calories 86.7, Fat 6, SaturatedFat 3.8, Cholesterol 15.2, Sodium 37.5, Carbohydrate 8.2, Fiber 0.6, Sugar 3.7, Protein 0.8
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PEPPERMINT STARS | BETTER HOMES & GARDENS
From bhg.com
Servings 45Calories 9 per servingTotal Time 1 hr 45 mins
- Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form (tips stand straight) and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.
- Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1-1/2 inches in diameter). Bake in a 300 degree F oven for 15 minutes. Turn off oven and let cookies dry in oven with door closed about 30 minutes. Remove from cookie sheets. Cover and store in a dry place. Makes 45 cookies.
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