Peppermint Slice Recipe
A crumbly chocolate base, sweet peppermint filling and a decadent chocolate topping make up this Peppermint Slice. It’s incredibly delicious and so easy to make!
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Hand Mixer
Mixing Bowl
Square Baking Pan
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PEPPERMINT SLICE RECIPE
Ingredients
1 Stick / 8 Tbsp / 115g Butter
1/2 Cup / 100g White Sugar
1 Cup / 125g Flour
1/2 Cup / 45g Desiccated Coconut
1/4 Cup / 25g Unsweetened Cocoa Powder
1 tsp Baking Powder
3 Cups / 375g Powdered Sugar / Icing Sugar
2 Tbsp / 30g Butter
3 Tbsp Milk
1/2 tsp Peppermint Essence
7 oz / 200g Dark Chocolate
2 Tbsp Oil
Instructions
Preheat oven to 180C / 350F. Line and grease a 20cm / 8 square baking pan.
In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.
Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.
Fold the dry ingredients into the creamed butter and sugar until well combined.
Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.
Bake in the oven for 20-25 minutes or until slightly browned.
While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to a medium sized mixing bowl
Fold together until well combined with a wooden spoon. It should be pretty thick.
While the base is still hot from the oven add the peppermint filling on top.
Use an offset spatula to spread the filling into an even layer, getting right into the corners.
Leave to cool for 30-60 minutes before making the topping.
Once the base and filling has cooled make the chocolate topping.
Break or cut the chocolate up into small pieces and add to a heat proof bowl.
Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.
Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.
Transfer to the fridge for 2-3 hours or overnight until completely set.
How to get clean slices
Remove the peppermint slice from the fridge and pull it out of the baking pan by use the paper on the sides.
Use a hot sharpe knife to get clean even slices, cleaning the knife off in between. You can cut it into 16 or 12 pieces depending on the size you would like.
Notes
Storing the Peppermint Slice
Store the peppermint slice in an airtight container in the fridge for up to 2 weeks.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
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TRIPOD
EDITING SOFTWARE
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Disclaimer - Some of these may be affiliated links.
Blast from the Past: Peppermint Pie Recipe | Christmas Dessert Ideas | No Bake Dessert Recipes
Peppermint Pie Recipe | Christmas Dessert Ideas | No Bake Dessert Recipes - If you need easy desserts for parties this holiday season, try Paula's easy candy cane pie recipe!
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Peppermint Pie Recipe:
Peppermint Bark Recipe:
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#pauladeen #blastfromthepast
No-Bake Peppermint Cheesecake
When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
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INGREDIENTS
For the crust:
- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted
For the filling:
- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
#peppermint #cheesecake #Christmas
Simple Peppermint Chocolate Chiffon Pie | A Retro Recipe that will CHANGE YOUR LIFE!
My favourite retro recipe I’ve made so far!
This SIMPLE almost no-bake pie is the richest, yet lightest chocolate pie you could wish for!
Have you tried making any other variations of chiffon pies? Let me know in the comments below!
INGREDIENTS:
1 envelope unflavoured gelatin (7g)
¼ cup cold water
½ cup strong coffee
6 oz semi-sweet chocolate pieces
4 eggs, separated
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Chocolate pie shell, baked (recipe below)
Whipped cream
Peppermint-stick candy
METHOD:
Sprinkle gelatin on ¼ cup cold water to soften.
Heat coffee and chocolate together until chocolate is melted, stirring constantly. Remove from heat; add softened gelatin and stir until dissolved.
Beat egg yolks thoroughly. Add yolks, ¼ cup sugar, salt, and vanilla to chocolate mixture; mix well.
Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining sugar and beat until stiff. Fold egg whites into chocolate mixture; pile lightly into cold chocolate pie shell. Chill until firm. Garnish with whipped cream and peppermint candy bits if desired.
Makes 6 to8 servings.
Recipe from 'The Women's Day Encyclopedia of Cookery'.
CHOCOLATE PIE SHELL INGREDIENTS:
(Makes one 8 or 9 inch pie shell)
1 ½ cups sifted all purpose flour
½ teaspoon salt
2 tablespoons cocoa
½ cup shortening
METHOD:
Mix dry ingredients well. Cut in shortening until pieces are the size of peas. Sprinkle 3 tablespoons cold water over flour mixture, mixing until dough forms a ball when pressed together. Roll out between two sheets of wax paper. Remove top sheet of paper; invert pastry on pie pan. Remove second paper and fit pastry into pan. Flute edge. Prick with fork and bake in preheated very hot oven (450F) for 10 to 12 minutes.
0:00 - 1:37 - Intro
1:38 - 5:57 - Making Chocolate Crust
5:58 - 8:10 - Making Chiffon Filling
8:11 - 8:42 - Preparing Topping Elements
8:43 - 9:17 - Topping the Pie
9:17 - 12:22 - Tasting the Pie
#chiffonpie #mochapie #gelatinpie #gelatin #aspic #jello #pie #pierecipe #dessert #retro #vintage #oldfashioned #retrorecipes #peppermintchocolatepie #chocolatepastry #bakinginspo #pastryrecipe #mousse #chocolatelover #coffeelover #christmasdessert
Peppermint Pie Recipe
Making this for my mom before we leave Arizona ????
This Peppermint Pie (also called a Candy Cane Pie) will get everyone in the holiday mood! It is one of the prettiest and most delicious pies I have ever made!
Ingredients
1 Oreo pie crust
1 cup heavy cream
1 ½ cup powdered sugar
2 8-ounce packages cream cheese (softened)
10 drops red food coloring
2 tsp vanilla extract
1 tsp peppermint extract
½ cup peppermint candy canes or mints (crushed)
1 tub Cool Whip
Crushed peppermint candy for decoration
Directions
1. In a large bowl whip the heavy cream until stiff peaks form. Set aside
In a medium bowl cream together the powdered sugar and cream cheese.
2. Add the food coloring and vanilla and peppermint extract to the cream cheese/powdered sugar bowl and mix until a uniform color.
3. Mix in the ½ cup of peppermint candy bits with the cream cheese/powdered sugar.
4. Add the powdered sugar/cream cheese mixture to the bowl of heavy whipping cream and mix together on low speed until combined.
5. Pour mixture into Oreo crust.
6. Top pie with Cool Whip and crushed peppermint. Chill for 1-2 hours or until ready to serve.
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Healthy Peppermint Chocolate Sticks Recipe (paleo, gluten-free)
My Healthy Peppermint Chocolate Sticks are crunchy, minty, coconuty and chocolaty. Take a look at the list of healthy ingredients. Amazing how delicious real foods taste! This recipe is Paleo, gluten-free, dairy-free, soy-free and refined sugar-free.
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