Type what you have

Ingredients

• ✓ peppermint extract
• bittersweet chocolate
• cracker

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ peppermint extract
• coconut milk
• agave syrup
• dark chocolate

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ peppermint extract
• milk chocolate chip
• white chocolate chip
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ peppermint extract
• semisweet chocolate
• canola oil
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ peppermint extract
• sweetened condensed milk
• confectioners' sugar
• semisweet chocolate chip
• shortening

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
3. 3 Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once.
4. 4 Stir chocolate and shortening in a medium saucepan over low heat until melted; remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set.

By Patty Stockton

Ingredients

• ✓ peppermint extract
• cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ peppermint extract
• white sugar
• water
• corn syrup
• red food coloring
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ peppermint extract
• semisweet chocolate chip
• sweetened condensed milk
• butter
• salt
• peppermint candy

Instructions

1. 1 Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
2. 2 Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
3. 3 Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

By Just Emily

Ingredients

• ✓ peppermint extract
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white confectioners coating
• white chocolate chips
• food coloring

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ peppermint extract
• gelatin
• white sugar
• salt
• egg
• milk
• red food coloring
• whipping cream

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ peppermint extract
• water
• gelatin
• white sugar
• corn syrup
• vanilla extract
• cornstarch
• confectioners sugar

Instructions

1. 1 Line a 9x9-inch baking dish with aluminum foil or plastic wrap; lightly grease. Grease another piece of aluminum foil or plastic wrap to cover the top; set aside.
2. 2 Place 1/2 cup water in the bowl of a stand mixer fitted with the paddle attachment; sprinkle gelatin on top of water to soak.
3. 3 Meanwhile, combine white sugar, remaining 1/4 cup water, and corn syrup in a saucepan; bring to a rolling boil over medium heat. Boil for 1 minute.
4. 4 Pour hot sugar mixture into gelatin mixture; beat on high until fluffy and forms stiff peaks, about 12 minutes. Add vanilla and peppermint extracts; beat just until blended.
5. 5 Pour marshmallow mixture into the prepared baking dish, using a greased spatula to smooth top; cover with reserved greased aluminum foil or plastic wrap, greased-side down, pressing down lightly to seal and cover. Set aside for 4 hours or overnight.
6. 6 Combine cornstarch and confectioners' sugar in a shallow dish. Cut the marshmallow into strips, then into 1-inch squares using oiled scissors or an oiled kitchen knife. Lightly dredge marshmallows in cornstarch mixture. Transfer to an airtight container to store.

By Cari

Ingredients

• ✓ peppermint extract
• milk
• heavy cream
• sugar
• vanilla extract
• salt
• green food coloring
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk, cream, sugar, vanilla, peppermint extract, and salt together in a large bowl until the sugar has dissolved. Mix in green food coloring.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Add chocolate chips about 10 minutes into the freezing. Continue churning until ice cream has thickened, about 20 minutes more.
5. 5 Transfer to an airtight container and freeze until firm, about 2 hours.
6. 6 Serve and enjoy!

By Darryn M Briggs

Ingredients

• ✓ peppermint extract
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ peppermint extract
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ peppermint extract
• chocolate cookie crumb
• butter
• cream cheese
• white sugar
• egg
• whipping cream
• sugar
• candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ peppermint extract
• sugar
• cocoa powder
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt
• semisweet chocolate chip
• confectioners sugar

Instructions

1. 1 Combine white sugar, cocoa powder, and oil in a bowl; beat in eggs and peppermint extract until well blended. Whisk flour, baking powder, and salt together in a separate bowl; stir into cocoa mixture until combined. Stir in chocolate chips until incorporated.
2. 2 Cover dough; freeze for 1 hour or refrigerate for 3 or more hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Place confectioners' sugar in a shallow dish; set aside. Portion and form rounded tablespoons dough into 15 balls with clean hands; roll dough balls in confectioners' sugar and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until a toothpick inserted into centers of cookies comes out mostly clean, about 20 minutes.

By celestial_tsarina

Ingredients

• ✓ peppermint extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
3. 3 Drop mixture by teaspoon onto a cookie sheet. Bake for 8 or 9 minutes. Cookies will be soft. Cool for about 1 minute on a cookie sheet; then place on a wire rack to completely cool.

By Paula Jo

Ingredients

• ✓ peppermint extract
• ✓ peppermint extract
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• creme de menthe baking chips
• pecan
• dark chocolate

Instructions

1. 1 Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
2. 2 Chill dough for 15 to 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
4. 4 Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
6. 6 Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
7. 7 Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

By mcl3086

Ingredients

• ✓ peppermint extract
• margarine
• white sugar
• confectioners sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• red food coloring
• peppermint candy cane
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter, white sugar, and confectioners' sugar together in a large bowl with an electric mixer. Beat in egg, vanilla, and peppermint extracts.
3. 3 Combine flour and salt; stir into butter mixture until well blended.
4. 4 Cover or wrap dough and chill for at least one hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color.
6. 6 Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane.
7. 7 Place onto prepared cookie sheets.
8. 8 Bake in the preheated oven until golden brown, about 8 to 10 minutes.
9. 9 Mix crushed candy cane and remaining white sugar in a small bowl.
10. 10 Roll hot cookies in sugar mixture. Let cookies cool and enjoy!

By Ruthann

Ingredients

• ✓ peppermint extract
• cooking spray
• water
• gelatin
• white sugar
• corn syrup
• corn syrup
• water
• salt
• vanilla extract
• red food coloring
• cornstarch
• confectioners sugar

Instructions

1. 1 Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
2. 2 Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
3. 3 Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

By Jan Eichel

Ingredients

• ✓ peppermint extract
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• baking soda
• water
• all-purpose flour
• salt
• cream of tartar
• semisweet chocolate chip
• green food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water; stir into batter.
3. 3 Combine flour, salt, and cream of tartar in a separate bowl. Gradually add to batter; mix well. Stir in chocolate chips and food coloring until evenly distributed.
4. 4 Drop spoonfuls of batter onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

By Paulie B

Ingredients

• ✓ peppermint extract
• chocolate cookie crumb
• sugar
• butter
• cream cheese
• all-purpose flour
• salt
• white sugar
• sour cream
• vanilla extract
• egg
• red food coloring
• peppermint candy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
3. 3 Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
5. 5 Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
6. 6 Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
7. 7 Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

By CARRIELOVESKEITH

Ingredients

• ✓ peppermint extract
• unsweetened chocolate
• white sugar
• margarine
• egg
• vanilla extract
• all-purpose flour
• confectioners' sugar
• butter
• milk
• green food coloring
• semisweet chocolate chip
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place unsweetened chocolate in a microwave-safe cup or bowl. Heat in the microwave, stirring at 15-second intervals, until chocolate is smooth. Allow to cool slightly.
3. 3 Transfer melted chocolate to a large bowl. Stir in sugar and margarine until smooth. Beat in eggs one at a time until incorporated, then stir in 2 1/2 teaspoons vanilla. Stir in flour just until blended. Pour batter into the prepared dish and spread evenly.
4. 4 Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center — this is normal. Remove from the oven and cool in the pan set over a wire rack.
5. 5 To make the middle layer, beat together confectioners' sugar and 1/2 cup butter in a large bowl with an electric mixer until well combined. Add milk as needed to get a spreadable consistency. Stir in peppermint extract and green food coloring until incorporated. Spread over the cooled pan of brownies. Refrigerate for 30 minutes.
6. 6 Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, stirring every 20 seconds until chocolate is smooth. Stir in 1 tablespoon vanilla until incorporated. Pour over chilled brownies and quickly spread to cover the surface. Cool again in the refrigerator until firm, about 10 minutes. Cut into squares and serve.

By Cher

Ingredients

• ✓ peppermint extract
• ✓ peppermint extract
• bittersweet chocolate
• butter
• whipping cream
• milk
• red food coloring
• milk
• powdered sugar
• butter
• egg
• butter
• cocoa powder
• white sugar
• salt
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
2. 2 Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
4. 4 While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
5. 5 Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
6. 6 Spread ganache on top of brownies.

By thecraftinista

Ingredients

• ✓ peppermint extract
• chocolate peppermint bark
• peppermint candy
• vanilla extract
• milk
• powdered sugar
• butter
• cream cheese
• red food coloring
• vanilla extract
• milk
• all-purpose flour
• egg
• sugar
• butter
• flour
• baking spray

Instructions

1. 1 Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
2. 2 Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
3. 3 Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
4. 4 Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
5. 5 Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
6. 6 Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
7. 7 While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
8. 8 Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

By Karen Rankin

Ingredients

• ✓ peppermint extract
• chocolate sandwich cookie
• green food coloring
• vanilla extract
• confectioners' sugar
• confectioners sugar
• heavy cream
• heavy cream
• gelatin
• water
• water
• egg
• sugar
• white vinegar
• milk
• salt
• baking soda
• all-purpose flour
• all-purpose flour
• semisweet chocolate
• butter
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
2. 2 Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
3. 3 Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
4. 4 Mix milk, vinegar, and peppermint extract together in another small bowl.
5. 5 Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
6. 6 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
7. 7 Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
8. 8 Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
9. 9 Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

By Imijester

Ingredients

• ✓ peppermint extract
• ✓ peppermint extract
• piping tip
• piping tip
• coupler
• piping bag
• dark chocolate chip
• marshmallow
• red food coloring
• cocoa powder
• yellow food coloring
• heavy cream
• salt
• vanilla extract
• powdered sugar
• butter
• peppermint candy
• heavy cream
• white chocolate
• sour cream
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4. 4 Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
5. 5 Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
6. 6 Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
7. 7 Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
8. 8 Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
9. 9 Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
10. 10 Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
11. 11 Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
12. 12 Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
13. 13 Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
14. 14 Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.

By Kim

Ingredients

• ✓ peppermint extract
• vanilla yogurt
• milk
• white sugar
• dark chocolate chip

Instructions

1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS

Ingredients

• ✓ peppermint extract
• mint-flavored cream-filled sandwich cookie
• cream cheese
• dark chocolate chip
• peppermint candy cane

Instructions

1. 1 Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
2. 2 Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
3. 3 Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
4. 4 Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

By MELISS142

Ingredients

• ✓ peppermint extract
• white chocolate
• peppermint candy
• dark chocolate
• heavy cream

Instructions

1. 1 Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
2. 2 Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
3. 3 Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
4. 4 Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.

By carol