Peppermint Cream Bars

If you're looking for a unique bar recipe to add to the goody plate, then today is your lucky day!   In addition to looking gorgeous with its three distinct layers, these peppermint cream bars had the perfect crisp yet chewy crust on the bottom and a fabulous creamy peppermint  filling.  And with the white chocolate ganache over the top....wow!  These are a new family favorite holiday recipe at our house!

Recipe Source:  Virtual Goody Plate

 Click here for printable recipe. 

Posted by Lara.

The ingredients:
CRUST: 
1  package (17.5-ounces) sugar cookie mix
2 Tbs. all-purpose flour
1/2 cup butter, cut into 6-8 chunks

BARS:
4 egg yolks
1 can  (14-oz) sweetened condensed milk
3/4 tsp. peppermint extract  (I recommend the Watkins brand found at Walmart--it's cheaper and better tasting than other brands)
1/2 cup crushed peppermint candies (it took about 6 candy canes)

WHITE CHOCOLATE GANACHE:
1/4 cup whipping cream (I used whole milk instead)
6 oz. chopped white baking chocolate (I recommend the Ghirardelli brand)

Directions: 
 Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set pan aside.

For crust, in a large bowl, stir together cookie mix and flour.  Using a pastry blender or fork, cut in butter until mixture resembles fine crumbs.  Press mixture evenly onto the bottom of the prepared baking pan.  Bake at 350-degrees  for 12 to 15 minutes or until edges are lightly browned.



For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract.  Stir in crushed candies.  Carefully pour filling over hot crust.  Bake at 350 degrees  for 15 to 20 minutes more or until filling is set.  Cool in pan on a wire rack for 1 hour.  Cover; chill for 30 minutes or until cool.



For ganache, in a medium saucepan, bring whipping cream just to boiling over medium-high heat.  Remove from heat.  Add white chocolate (do not stir.)  Let stand 5 minutes.  Stir until smooth.  Cool about 5 minutes before using. 

Pour White Chocolate Ganache over top of baked mixture, spreading evenly.  Cover and chill again about 1 hour or until firm.  Using the edges of the foil, lift cookies out of pan.  Cut into bars.  (note:  they'll be much easier to cut if allowed to sit at room temperature for 20 minutes or so first.   Makes 36 bars.

TO STORE:  Layer bars between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Enjoy!

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Mint Chocolate Chip Cheesecake

I was thinking of something to make for Saint Patrick's Day and the first thing I thought of was something minty. So naturally my next thought was chocolate and cheesecake. There are various recipes out there for this but I just did my basic recipe and added green coloring and mint extract. My boys thought I had made a dessert using the mint chocolate chip ice cream and they were temporarily very happy. I was happy that they thought it looked like mint chocolate chip ice cream as that was my goal. They weren't very happy in the end because they don't care for cheesecake. Maybe that's why I make it so often...more for me!

Check here for more fun Saint Patty's Day dinner and treat ideas!

                                             Click here for printable recipe. 

Posted by: Jen

Ingredients:
already made chocolate crust

2 packages (8-oz each) cream cheese, softened

1/2 c sugar

2 eggs

1/2 tsp mint extract

few drops green food coloring

1 c chocolate chips

for the ganache

1/2 c cream

1 c chocolate chips

Directions:

Preheat oven to 350 degrees.

Beat together the softened cream cheese and the sugar. Your cheesecake will cook better if the cream cheese is completely softened. Beat until it is smooth. Add the eggs and mix them in well.

Add food coloring and mint extract. (make sure it is mint and not peppermint. Of course you could do the same thing at Christmas with peppermint extract and pink food coloring) Blend in well until it is all green.

Stir in the chocolate chips and pour into already made chocolate crust.

Bake in oven for 35-40 minutes or until the center is slightly jiggly. If you miss that point, then take it out when you see it start to get a little golden on the edges. Don't worry if it cracks. We are going to cover it with chocolate ganache anyway.

Completely cool the cheesecake on a wire rack. This may take an hour or so. Meanwhile make your ganache.

For the Chocolate ganache, add the cream to a small pan and heat over medium heat. Stir occasionally because you don't want the milk to stick or burn on the bottom. When it reaches a simmer, remove from heat and add the chocolate chips.

Stir in the chocolate chips until it is completely smooth. If desired, you could add a tablespoon of butter to help have that glossy look, but it isn't necessary.

Let it cool a little bit and spread over the cheesecake evenly to the edges. Put cheesecake in refrigerator overnight or for at least 2 hours. You may not use all of the ganache. Put the rest in a container and store in the fridge for later. This is the best base for the best ever hot cocoa.

I personally think that cheesecake is best served the following day. I like it more firm. My husband disagrees. He likes to eat it the same day it's baked. If you serve it within a couple hours of it being baked it has a more mousse like consistency.

Brownie bottom mint chocolate chip cheesecake

For another variation use a brownie mix as the bottom layer. Check out the Brownie bottom cheesecake recipe for directions. Use 3 pkgs cream cheese, 2/3 c sugar, and 3 eggs, but keep everything else the same. After the brownie is baked, then bake the cheesecake for about an hour or until slightly jiggly in the middle. When cooled then either cover the entire thing in ganache, or just the top. I would have done it this way, but alas I only had 2 eggs in my refrigerator so I did the faster version.

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Homemade Marshmallows (with picture tutorial)

December is here and Recipe Shoebox is on Day #5 of its second annual Holiday Baking series!  Stay tuned through December for a new goodie recipe every day! 

Today's recipe is a tutorial on how to make your very own homemade marshmallows.  I've included instructions for three varieties... Plain,  Peppermint Swirl,  and Cinnamon Specked Marshmallows.    The ingredient list for these are short, but it is quite a process to make them, so I recommend reading through the directions completely before starting, just so you're familiar with the steps. 

Believe me, once you've had a homemade marshmallow floating in the top of your hot chocolate, it will be hard to go back to the wimpy flavorless marshmallows you buy at the store. 

And in case you're looking for one more thing to dip into the chocolate fountain at your holiday party...look no further... 

Gift idea:  Put these in a pretty bag tied with ribbon and give them as a gift with some hot cocoa packets!    Or put them on a lollipop stick, dip into melted chocolate, allow to set and give it as a unique holiday lollipop!

Click here for printable recipe. 

Posted by Lara.

The ingredients:

Vegetable-oil cooking spray
2 cups sugar
1 Tbs. light corn syrup
4 packages (1/4 ounce each) unflavored gelatin (I found it in the Jello section)
2 large egg whites

OPTIONAL ADD-INS
FOR PEPPERMINT SWIRLED MARSHMALLOWS
several drops red food coloring
3/4 teaspoon peppermint extract
OR
FOR CINNAMON SPECKED MARSHMALLOWS
1 Tbs. ground cinnamon

Directions:

1. Coat a 9x13 pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside.   Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
   
   
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. NOTE:  The mixture will likely solidify at this stage, but it will melt as soon as it is heated, so do not stress.  Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved (mixture will be foamy). Remove from heat, and stir in peppermint extract if using; set aside.
   
   
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 14 minutes.
   
   
   
4. Pour mixture into lined pan.
   
   
   If making the swirled version, working quickly  drop dots of red food coloring across surface of marshmallow. Using a toothpick or knife, swirl food coloring into marshmallow to create a marbleized effect. 
   
   
   If your mixture seems very thick and set, try dropping a few dots of food coloring into the mixture in the bowl, folding a few times with a rubber spatula to swirl, and then pouring into lined pan.  Or you can just skip the food coloring.
   
   Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.
   
   
   Cut into squares.   NOTE:  You may need to have a cup of hot water nearby when you are cutting to dip the knife into, so the marshmallows will not stick to the knife. 
   
   
   
   
   
   If storing, dust the sticky cut sides of the marshmallows lightly in powdered sugar and store in an airtight container. 
   
   
   Makes about 4 dozen beautifully delicious homemade marshmallows!  Enjoy! 
   
   
   

   
   These homemade marshmallows are excellent in a cup of hot cocoa! 

   
   

   Recipe adapted from Virtual Goody Plate
   
   

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Peppermint Swirl Cupcakes

Day 3 in Recipe Shoebox's Holiday Baking series brings us these yummy looking cupcakes from Jen!  Come back each day in December for a new holiday goodie recipe!  

When I think of Christmas treats I immediately think of Edy's (Or Dryer's, depending on what side of the country you live on) Peppermint Ice cream. It only comes out this time of year and every season we stock up on the stuff. Unfortunately I can't get that here in France, so with my imported peppermint extract I'll have to come up with other minty treats of my own. OK, actually I didn't come up with this, I got it from yet another grocery check out line magazine. This recipe comes from Pillsbury best holiday desserts and it's probably still in your grocery store right now. They are easy and yummy. In fact, one of my boys gave me a big hug and told me how yummy they were. (And he even ate the whole thing, not just the frosting!)

Click here for printable recipe.

Posted by Jen.

The Ingredients:

1 box white cake mix
water, oil, and eggs called for on the box
1 tsp peppermint extract (I may have used a little more like 1/4 tsp more)
red food coloring
white frosting
red sprinkles or crushed peppermint candies (I didn't have any)

The Directions:
Preheat oven to 350 degrees and place muffin liners in muffin tin.

Prepare cake batter as directed on box and mix in peppermint extract.
Divide the batter in half and in a separate bowl add red food coloring and mix well.

Spoon a couple Tbsp of red batter into muffin tin, and then top with white batter.

With a sharp knife, swirl the red and white together. (I'm not a very good swirler)

Bake 18-20 minutes or until toothpick comes out clean in center of cupcake. Cool and frost. Sprinkle with sprinkles or chopped peppermint candies. If desired you could use spearmint flavoring and green food coloring to do the same thing. I think I need to work on my frosting piping skills. Hmmmm.

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