How To make Holiday Mint Log Part 1
4 Eggs; separated
1/2 c Plus l/3 cup sugar; divided
1 ts Vanilla extract
1/2 c All-purpose flour
1/3 c Hershey's cocoa
1/4 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Water
Holiday mint filling: =(recipe follows) Chocolate drizzle: = (recipe follows) White drizzle: = (recipe follows) Recipe by: www.hersheys.com Heat oven to 375°F. Line 15-1/2 x lO-1/2 x 1-inch jelly-roll pan with foil; generously grease foil. In large bowl, beat egg whites on high speed of electric mixer until soft peaks form; gradually add l/2 cup sugar, beating until stiff peaks form. In small bowl, beat egg yolks and vanilla on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites with rubber spatula until well blended. Spread batter evenly into prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool completely . SEE PART 2 -----
How To make Holiday Mint Log Part 1's Videos
Sweet Fresh Mint and Chocolate, sign me up for a Grasshopper! (Dale DeGroff)
The grasshopper was first created by bartender Philibert Guichet for a cocktail competition in New York City in 1918. Guichet’s family owned a New Orleans bar called Tujague’s. Guichdt came in second in the competition, brought the drink home and it became a stash hit. Today we’re making the drink as interpreted by Lege ndary New York City barman Dale DeGroff.
recipe at the bottom. And for even more recipes and articles visit our website
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Recipe
Grasshopper (Dale DeGroff Specs)
1oz (30ml) Crème de menthe (Marie brizard)
1oz (30ml) Crème de Cacao (tempus fugit)
1 1/2oz (45ml) Heavy Cream
Garnish Shaved Chocolate
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Mint Choc Chip Christmas Yule Log | Cupcake Jemma
I had a bit of a sore throat for this video so apologies for the hoarseness (although it's perfect for singing Driving Home For Christmas). ANYWAY...this Yule Log is a light, fresh take on the usual rich and heavy logs you may be used to. And, IT'S CHRISTMAS EVE!!!
Recipe:
For the swiss roll sponge
65g plain flour
40g cocoa powder
a pinch of salt
100g caster sugar
4 lg eggs, separated
1/2 tsp peppermint extract
For the White chocolate ganache
150g white chocolate chips
100g double cream
For the filling -
175g double cream
1 tbsp caster sugar
1/2 tsp peppermint extract
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Christmas Chocolate Log Recipe
This chocolate log is a chocolate roulade covered in a chocolate fudge. It makes a fantastic dessert to put on a dinner table around Christmas. Recipe at
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How to make EASY NO BAKE CHRISTMAS MINT CHEESECAKE BARS -Holiday Recipes | Recipes.net
A very merry Christmas and a Happy New Year is upon us and there's no better way to celebrate than to prepare a wondrous dessert that will excite everyone. Here we have our easy-to-follow Christmas Mint Cheesecake Bars that presents a nicely smooth graham crust, with a creamy cheesecake layer before topped with a refreshing mint layer. Enjoy the holidays with this Christmas dessert recipe.
???? Check the full recipe on how to make Christmas Mint Cheesecake Bars here:
Ingredients
24 oz cream cheese, softened
½ tsp mint extract
3 cups crushed graham crackers
1 cup unsalted butter
3 tbsp brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
12 oz cold heavy cream
¼ cup powdered sugar
Drops of green food coloring
To serve:
Either or combination of the following: Red & green colored dusting sugar, chocolate, candy sprinkles, or crushed candy canes.
⬇️ How to make Christmas Mint Cheesecake Bars ⬇️
0:09 In a mixing bowl, combine crumbs, butter and brown sugar.
0:29 Press onto the bottom of a 9-inch square springform cake tin. Set aside in a chilled area.
0:46 In another mixing bowl, cream together cream cheese & granulated sugar until fluffy.
0:57 Add vanilla & beat until evenly incorporated.
1:09 Pour over the crust & transfer to the chiller for another hour or until cheesecake firms up.
1:27 In a chilled mixing bowl, combine whipped cream & powdered sugar. Whisk until you achieve stiff peaks.
1:51 Fold in mint extract and green food coloring until evenly incorporated.
2:10 Spread over top of cheesecake.
2:25 Decorate with crushed candy canes.
2:34 Refrigerate for 30 minutes or overnight to set.
2:40 Cut into bars and serve.
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