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peppermint

Peppermint Biscotti

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So, I’m looking for something festive to put on this year’s Christmas platter and find these terrific Peppermint Biscotti from TOH’s 2003 Holiday & Celebrations cookbook!

For some reason I really don’t think about eating peppermint during the year, but when Christmas comes up – bring it on! These biscotti bring out just enough peppermint flavor to be ultra-enjoyable.

I like to just slightly under bake my biscotti a bit on the first bake (instead of 12 minutes, I bake them 11). It makes them a little less crunchy, which I like better.

Baking them a little less, though, will make them a little more fragile. I had to be very careful cutting them and moving them to and from the cookie sheet. We lost five or six of them when they broke, but they’re still very edible and delicious.

Peppermint Biscotti

Be sure and cut these with a very sharp knife and not a serrated knife. You want that great, flat biscotti side we all look for.

I did find that these Peppermint Biscotti are much better after completely cooled. The first one I ate was warm right out of the oven and I thought, ‘hmmm, they’re OK.’

Then I tasted one completely cooled and couldn’t stop eating them. Amazing, light peppermint flavor in a really good crunchy peppermint cookie. Then add on that touch of chocolate and a bit more (but not overpowering) peppermint and you have a great cookie.

Peppermint Biscotti

I highly recommend these cookies. They’re a little messy, so the kids would enjoy helping – especially the part where you roll them in the chocolate.

Use crushed peppermint, Andes mint pieces, or colorful sprinkles on the cookies. Your choice!

Peppermint Biscotti on Green Plate

More terrific Christmas cookie recipes!

Peppermint Biscotti on Green Plate with sprinkles

Peppermint Biscotti

Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Crunchy, tasty cookie filled with peppermint pieces, dipped in chocolate and sprinkled with more peppermint.

Ingredients

  • 3/4 C butter, softened
  • 3/4 C granulated sugar
  • 3 eggs, room temperature
  • 1 tsp peppermint extract
  • 3 1/4 C all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C peppermint candy, crushed
  • Chocolate Dip:
  • 2 C (12 oz) semisweet chocolate chips or white chocolate chips
  • 2 tbsp shortening
  • 1/2 C peppermint candy, crushed (or Andes peppermint bits)

Instructions

  1. In a stand mixer bowl, cream the butter and sugar together. Add the eggs, one egg at a time to the bowl, mixing well after each egg. Add the extract and mix until combined.
  2. In a medium bowl, whisk the flour, baking powder and salt together. Add the flour mixture to the butter mixture on low, about 1 cup at a time, scraping down the sides of the bowl when needed. Dough will be fairly stiff and slightly sticky.
  3. Divide the dough in half. On a large ungreased cookie sheet, form two logs, about 12" long by 2 1/2" wide. They will spread on baking. Bake for 25-30 minutes, until golden brown.
  4. Let cool on the cookie sheets for about 5 minutes, then slide a very large spatula under them to loosen them from the sheet. Carefully move them to a wire rack to cool for about 10 minutes longer.
  5. After slightly cooled, move the logs, one at a time, to a cutting board. Cut them with a very sharp knife, diagonally about 3/4" wide. Place the slices, cut side down, back on the ungreased cookie sheet (you can place them close together - they won't spread any more).
  6. Bake for 12-14 minutes, until firm. Remove the cookies to the wire rack to cool completely.
  7. In a microwave-safe bowl, melt the chocolate chips and shortening together, in 20 second bursts, stirring between each burst, until smooth.
  8. Dip one end of each cookie into the chocolate , then roll in the candy. Place each cookie on waxed paper until set.
  9. Store leftover cookies in an airtight container.

Notes

Tips and Stuff:

Dough will be slightly sticky, so you can lightly flour your hands to mold the dough on the cookie sheets to make it less messy.

I like to slightly under bake mine on the first bake because I like them a little less crunchy.  Your choice.

The easiest way for me to 'dip' the cookies is to just spoon and smooth the chocolate on them.  I don't have a deep enough dish to successfully dip them.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 71mgCarbohydrates: 23gFiber: 0gSugar: 11gProtein: 2g

Nutrition Values are Approximate

© TOH, Paula Marchesi
Category: Breakfast

Winter Mousse Pie

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Winter Mouse Pie

First of all….Happy New Year! Can you believe it’s 2020? Aren’t we supposed to be flying around with jet packs and living on Mars by now? A jet pack would be cool.

If I can’t have a jet pack, I’ll take this Winter Mousse Pie instead. It’s creamy and sweet, sprinkled with crushed peppermint and finished with an Oreo crust. I used Andes Peppermint Chips and loved the creamy, crunch they added to the pie. This little pie is pretty on a holiday table, but can be made all year around. I think it would be a pretty and tasty addition to a Valentine’s dinner or Easter buffet. But I’d still like a jet pack.

Winter Mouse Pie

I cranked down the amount of powdered sugar (already noted in recipe) it called for because the white chocolate (or vanilla) chips are sweet enough already. It really is a rich pie and because it’s piled so high you’ll want to cut smaller pieces. I note that it serves 8, but I’ll stretch it out to more like 10 slices.

The peppermint sprinkled throughout the pie make it refreshing after a special dinner. Surprisingly, besides the 4 hours of refrigeration it requires, it’s quick to throw together. Have patience while beating the cream to soft peaks and don’t over beat it. The beaten cream should flop quite a bit when you test it.

Winter Mouse Pie

We’re enjoying this Winter Mousse Pie. It’s gonna last us awhile because it’s so rich, but I’m savoring every bite!

Winter Mouse Pie

Winter Mousse Pie

Yield: 8
Prep Time: 20 minutes
4 hours refrigeration: 30 minutes
Total Time: 50 minutes

Light, fluffy and sweet, sprinkled with crunchy peppermint. All folded into an Oreo crust.

Ingredients

  • 1 C vanilla chips or 6 oz. white baking bar, chopped
  • 1/4 C milk
  • 2 C whipping cream
  • 1/4 C plus 1 tbsp., powdered sugar
  • 1 tsp vanilla
  • 1/2 C crushed peppermint candies (I used Andes Peppermint Chips) plus 2 tbsp. for garnish
  • For the Crust:
  • 1 1/2 C (about 15 cookies) crushed Oreos
  • 1/4 c sugar
  • 1/4 C. butter, melted

Instructions

  1. Preheat oven to 375°.
  2. In a small bowl, combine the cookies, sugar and butter and together well. Press into the bottom and up the sides of a 8 or 9" pie plate (use a metal measuring cup to press firmly if needed). Bake for 9-10 minutes, then place on a rack and cool completely.
  3. While pie crust is baking, combine the vanilla chips and milk in a small saucepan on low, stirring until the chips are completely melted and incorporated (mixture with be thin). Remove from burner and cool for 30 minutes.
  4. For the filling: In a large bowl, beat the whipping cream, powdered sugar and vanilla until SOFT peaks form. Remove the bowl from the mixer and carefully and gradually fold in the completely cooled milk/chip liquid and 1/2 cup of the crushed peppermint. Spoon the mixture into the completely cooled pie crust (pile it high!) and refrigerate for at least 4 hours.
  5. Just before serving, sprinkle with the remaining crushed peppermint candy. Store leftovers in the refrigerator.

Notes

Tips and Stuff:

If you don't want to mess with making the Oreo crust, you can buy a premade crust at the grocery store.

Be sure and fold in the chip/milk and peppermints careful so the mixture won't deflate.  

I highly recommend Andes Peppermint Chips if you can find them.  They have a little peppermint crunch, but are also creamy.

It seems like a lot of filling - just pile it very high and cut smaller pieces.  It's kind of rich!

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 390Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 95mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Pies/Pastry/Puddings

Peppermint Snowballs

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Wow! I’ve found a new favorite Christmas cookie – Peppermint Snowballs!

Peppermint Snowballs

These little cookies are buttery, crumbly little shortbread balls with an incredible creamy, crunchy peppermint filling. The combination is amazing and you won’t be able to stop eating these bite-sized wonders.

I really had to take photos quickly because someone kept throwing the little cookies into my mouth.

They’re best cooled completely and are terrific frosted or not. I had some leftover filling and didn’t want to waste it, so I piped it on top of the cookies and sprinkled a little more topping on them. They look so pretty.

Peppermint Snowballs

The cream cheese along with the crunchy peppermints makes a flavorful filling and a nice contrast with the crumbly shortbread cookie. Be careful when rolling them and make sure and seal in the filling so it doesn’t leak out when baking.

These are easy to make, but initially takes a little investment in time rolling the little balls, filling them, re-rolling the balls and rolling them in the topping. Get the kiddos, whether they’re 10 or 30, to help you crush the peppermints and roll the cookies. It’ll be a fun family activity if they’re ‘holiday bored.’

By the way, I crushed the peppermints by putting about 20 of them in a zip-lock bag and bashing them with my trusty meat mallet. Makes a lot of noise and is a great stress reliever. Scared my husband and cats and they distanced themselves from me for awhile, but these little Peppermint Snowballs are so worth it. Fan-tas-tic!

Peppermint Snowballs

Peppermint Snowballs

Peppermint Snowballs

Yield: 36
Prep Time: 25 minutes
Cook Time: 11 minutes
Refrigeration: 1 hour
Total Time: 1 hour 36 minutes

Delicious little shortbread cookies with a fantastic peppermint cream filling. Addictive and outstanding!

Ingredients

  • 1 C butter, softened (2 sticks)
  • 1/2 C powdered sugar
  • 1 tsp vanilla
  • 2 1/2 C all-purpose flour
  • Filling:
  • 2 tbsp cream cheese, softened
  • 1/2 C powdered sugar
  • 1 1/2 tsp milk
  • 3 tbsp crushed peppermint candy
  • 1 drop red food coloring (optional)
  • Topping:
  • 1/2 C crushed peppermint candy
  • 1/2 C powdered sugar

Instructions

  1. Cream together the butter and powdered sugar. Add the vanilla and mix well. Gradually add the flour into the butter mixture and mix well. Dump the dough onto a lightly floured counter top and knead lightly for a minute, then shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour.
  2. While the dough is chilling, prepare the filling in a medium bowl. Beat together the cream cheese, powdered sugar, milk, crushed candy, and food coloring (optional) until well blended. Set aside
  3. Preheat the oven to 350°. Roll the dough into balls (about 1 teaspoon). Make an indentation in the center of each ball and fill with 1/4 tsp. of filling. Flatten another 1/4 tsp. of dough into a thin disk and cover the filling, pinching together the edges. Roll the filled dough carefully back into a ball.
  4. Combine the topping ingredients in a medium bowl. Roll the dough balls in the topping and place on the cookie sheet, about 1 inch apart. Bake for 11-12 minutes. (They'll be light in color and golden brown on the bottom, so don't over bake.)
  5. Let cool on the cookie sheet for 1 or 2 minutes, then roll the cookies in the topping again to get a snowy effect. ( If you have filling left over, put it into a zip-lock bag, snip the corner and lightly frost the tops of the snowballs. Sprinkle lightly with leftover powdered sugar/peppermint topping for a more snowy look.)

Notes

Make the first little ball pretty small, as you'll be putting another layer of dough over the top of the filling and the cookie can become a little too big.  Bite-sized is perfect for these little snowballs.

Make extra filling if you want the frosting on top, too.  The cookies are great without the frosting, but they look so pretty for a holiday platter if you add it.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 45mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 1g

Nutrition Values are Approximate

© Maureen Luce, Penzey's Magazine
Category: Cookies

Candy Cane Shortbread Diamonds

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What better flavor for Christmas goodies is there than peppermint? These Candy Cane Shortbread Diamonds definitely give you a bold peppermint flavor!

There’s a layer of soft shortbread smothered in buttercream frosting, then topped with melted white chocolate and sprinkles of crushed peppermint. You’ll want to cut these bars in small pieces because they’re very rich and sweet.

These bars are fairly easy to throw together, but I did find the shortbread crust was a little sticky and not the easiest stuff to layer on the parchment paper. Have patience, though, and take your time pressing it into the bottom of the pan. You’ll also want to spread the melted chocolate on top of the buttercream quickly, as it will harden fairly quickly and make it more difficult to spread evenly.

I put the bars in a little goody box and they looked so pretty on a Christmas dessert table.

Candy Cane Shortbread Diamonds

Candy Cane Shortbread Diamonds

Yield: 30 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Great shortbread base with a creamy peppermint topping.

Ingredients

  • 1 C butter, softened
  • 1 C brown sugar
  • 1 large egg yolk
  • 2-3 drops peppermint extract
  • 2 C all-purpose flour
  • Buttercream
  • 2 1/4 C powdered sugar
  • 1/4 C butter, melted
  • 2 tbsp butter, softened
  • 2 tbsp 2% milk
  • 5-6 drops peppermint extract
  • Topping
  • 9 oz white baking chocolate
  • 3/4 C crushed candy canes (about 10 regular sized)

Instructions

  1. Preheat oven to 350°.  Spray a 13x9" baking pan and line with parchment paper, letting the ends extend up for easy lifting after baking.
  2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy.  Beat in the egg yolk and extract.  Gradually beat in the flour.  Press evenly into the prepared pan and bake for 18-20 minutes, until browned around the edges.  Cool completely in pan on a wire rack.
  3. In a bowl, combine buttercream ingredients and beat until smooth.  Spread over the shortbread.  Melt the white baking chocolate and spread gently (and quickly) over the frosting.  Sprinkle evenly with the crushed peppermint and gently press with your fingers so the peppermint will stick into the frosting.
  4. Let stand until set before cutting.  Cut into diamonds (about 30° slant).  I recommend cutting the diamonds in half for smaller pieces.  Store in a tightly sealed container between pieces of waxed paper for 2-3 days.

Notes

Tips and Stuff:

Use good white baking chocolate, not white chocolate chips (Hershey's, Ghirardelli).

You may want to experiment with the peppermint extract amount depending on how strong your extract is.  Take a taste before you add too much.

Mine took the full 20 minutes for the edges to brown.  Check after 18 minutes.

When spreading the melted chocolate on top of the frosting, it will smear together a little since the frosting is soft.  That's OK!

Nutrition Information:
Yield: 30 Serving Size: 1 diamond
Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 76mgCarbohydrates: 30gFiber: 2gSugar: 19gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Bars