How To make Mrs. Claus's Peppermint Cream Torte
Chocolate Cake Roll
below 1 container (12 oz.) whipped topping :
thawed
2/3 cup crused hard peppermint candies -- about 18
CHOCOLATE CAKE ROLL 4 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar
Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Reserve 2 cups of the whipped cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll cake and remove towel. Spread cake with peppermint topping.
Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and place it cut side up on a 10 inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Sprinkle remaining candies over top of torte. Cover and refrigerate at least 2 hours before serving. Cover and refrigerate any remaining torte.
12 servings.
Cake Roll:
Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed paper generously. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 3 minutes.
How To make Mrs. Claus's Peppermint Cream Torte's Videos
Cooking with Claus: Mint Surprise Cookies - Day 22
This little cookie has its own present inside! These Mint Surprise Cookies with their touch of lemon tang in the dough are full of flavorful surprises. Another surprise is how Mrs. Claus breaks from tradition and starts experimenting with her own tools to make these little treats.
To find the complete recipe please visit crafterscountdown.com While our website is down we will publish these recipes on our Crafter's Countdown Facebook Page. We apologize for the inconvenience.
Music composed and arranged by Blair Chenoweth.
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USES FOR LEFTOVER CANDY CANES | CHOCOLATE PEPPERMINT COOKIES
Uses for Leftover Candy Canes | Chocolate Peppermint Cookies
As a blogger, I’m always trying to challenge myself.
I make new goals each year, try out new recipes, and broaden my reach as much as possible. That’s why today I’m taking part in a blogger Christmas cookie swap!
If you’re not sure what this is – it’s where a bunch of foodie bloggers create tasty Christmas cookie recipes and readers can hop from one blog to the next – getting a whole bunch of new recipes added to their holiday gathering arsenal.
So without further ado, here's my submission for the Christmas cookie swap!
//RECIPE
Chocolate Peppermint Cookies
Ingredients
• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
• 3/4 cup sugar
• 1 large egg
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane (finely crushed)
• 1/3 cup dark, bittersweet or semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
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Peppermint White Chocolate Chip Cookies | Christmas Cookies | Holiday Cookies
Peppermint White Chocolate Chip Cookies are the most perfect and festive cookies to make this Christmas! These are so yummy! It has rich peppermint flavors along with the gooey white chocolate! It's a perfect way to celebrate Christmas cheers!
Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
4 tbsp melted butter
1/2 tsp salt
1/4 tsp baking powder
1 tsp vanilla
1 egg
1 cup flour
2/3 cup white chocolate chips
1/3 cup candy canes, crushed
Recipes:
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