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Chocolate-Peppermint Coffee Creamer
Drink

Chocolate-Peppermint Coffee Creamer

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
  2. 2 Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."

By Jenna Keindel

Hot Cocoa Mix
Drink American

Hot Cocoa Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined.
  3. 3 Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
  4. 4 For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

By Earla Taylor

Best Hot Chocolate Mix
Drink American

Best Hot Chocolate Mix

4.2

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.
  2. 2 To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.

By Fran Willis

Single Cup Hot Buttered Rum
Drink

Single Cup Hot Buttered Rum

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.

By witchywoman

Earthquake Cake I
Drink

Earthquake Cake I

4.6

Prep
Cook
Total

Instructions

  1. 1 Prepare cake mix as directed on package.
  2. 2 Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.
  3. 3 Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
  4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
  5. 5 To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.

By Bobbi

Mint-Chocolate Leprechaun Shots
Drink

Mint-Chocolate Leprechaun Shots

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
  2. 2 Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
  3. 3 Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.

By tcasa

Shemakes Instant Chai Tea
Drink

Shemakes Instant Chai Tea

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor, combine instant tea, powdered creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.
  2. 2 To serve, place 4 teaspoonfuls in a mug, and fill with hot water; stir.

By Nancy T. Smith

Tom and Jerry Batter
Drink American

Tom and Jerry Batter

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Beat egg whites and salt in a large bowl until stiff peaks form. Lift beater straight up: egg whites should form stiff peaks that hold their shape.
  2. 2 Beat egg yolks in a separate large bowl.
  3. 3 Beat confectioners' sugar and butter together in a third large bowl until light and fluffy; beat in egg yolks and vanilla. Stir in nutmeg, cloves, allspice, and egg whites until well blended.
  4. 4 Scoop batter onto drink of choice.

By drea

Strawberry Cheesecake Jell-O Shots
Drink

Strawberry Cheesecake Jell-O Shots

4.0

Prep
20 min
Cook
Total
110 min

Instructions

  1. 1 Crush graham crackers in a blender or food processor; add melted butter and sugar and blend until evenly combined. Gently press graham cracker mixture into 12 tall shot glasses.
  2. 2 Mix unflavored gelatin and 1/4 cup boiling water together in a bowl until well mixed.
  3. 3 Combine cream cheese, confectioners' sugar, vanilla extract, and gelatin mixture in a blender; pulse a few times. Add 1 cup vodka; blend until smooth. Taste mixture and adjust confectioners' sugar if necessary. Pour cream cheese mixture over graham cracker layer, leaving about 1 inch on the top. Chill for at least 1 hour.
  4. 4 Mix strawberry gelatin and 1/4 cup boiling water together in a bowl; stir well and add remaining 1/2 cup vodka and ice cubes. Stir until ice melts and mixture starts to thicken; pour over cream cheese mixture layer. Chill shots for at least 30 minutes.

By Leslie Kelly

Italian Amaretto Margaritas On the Rocks
Drink Mexican

Italian Amaretto Margaritas On the Rocks

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Slightly moisten rims of four 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice.
  2. 2 Combine sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.

By ying

LEGO® Sheet Cake
Drink

LEGO® Sheet Cake

5.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
  3. 3 Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
  5. 5 Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
  6. 6 Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
  7. 7 Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
  8. 8 Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.

By elisabeth

Root Beer Cookies
Drink American

Root Beer Cookies

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk, and 1 teaspoon of root beer extract.
  3. 3 Add flour, baking soda, and salt; mix well.
  4. 4 Drop teaspoon-sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
  5. 5 To make root beer glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract, and hot water. Brush on top of hot cookies.

By MB Guba

Coca Cola Cake
Drink American

Coca Cola Cake

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 To make the cola cake: Combine flour and sugar in a mixing bowl. Place butter, cola soft drink, and cocoa in a saucepan over medium heat; bring to a boil. Pour over flour mixture; mix well.
  3. 3 Stir in marshmallows, buttermilk, eggs, baking soda, and vanilla until well combined; pour cake batter into prepared dish.
  4. 4 Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
  5. 5 To make the cola frosting: Combine butter, cola soft drink, and cocoa in a saucepan; bring to a boil. Pour over confectioners' sugar in a large bowl; mix well. Stir in chopped nuts.
  6. 6 Spread cola frosting over hot cake.

By sassysquirrel

Dr Pepper Bacon Brownies
Drink American

Dr Pepper Bacon Brownies

4.5

Prep
20 min
Cook
41 min
Total
81 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch pan with cooking spray.
  2. 2 Combine 1 cup pepper-type soda and 1 cup butter in a saucepan over medium-low heat; heat until butter is melted, 3 to 5 minutes. Remove from heat and let cool.
  3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain on paper towels.
  4. 4 Mix flour, white sugar, 1/4 cup cocoa powder, cinnamon, and salt together in a large bowl.
  5. 5 Whisk buttermilk, vanilla extract, and baking soda together in a small bowl. Pour flour mixture; mix until batter is blended. Add butter mixture, 1/3 of the bacon, and chocolate chips; mix thoroughly. Spread in the prepared pan.
  6. 6 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
  7. 7 Combine 6 tablespoons pepper-type soda, 1/2 cup butter, and 3 tablespoons cocoa powder in a saucepan; bring to a boil. Remove from heat. Add 1/2 of the remaining bacon and confectioners' sugar; whisk until frosting is smooth.
  8. 8 Spread frosting over brownies. Garnish with remaining bacon. Cool until frosting sets, about 20 minutes. Cut into squares.

By Gavin Logan Suazo

Wolf's Light Irish Cream
Drink European

Wolf's Light Irish Cream

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn
  2. 2 Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn
  3. 3 Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn

By Bruce "Werewolf" McLaren

Bee Sting Cake (Bienenstich)
Drink European

Bee Sting Cake (Bienenstich)

3.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
  2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
  3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
  6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

French Meringues
Dessert French

French Meringues

4.3

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
  4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Vanilla or Chocolate Tuiles
Dessert French

Vanilla or Chocolate Tuiles

4.8

Prep
45 min
Cook
10 min
Total
125 min

Instructions

  1. 1 Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
  2. 2 Lower the speed and add flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Cut a small hole (about 3 1/2 inches in diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicone mat and place the stencil on it. Using a small offset spatula, place a small amount of batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
  5. 5 Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
  6. 6 Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

By Kevin Ryan

Egg-White Crepes
Breakfast French

Egg-White Crepes

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
  2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
  3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Nut-Free Macarons
Dessert French

Nut-Free Macarons

1.3

Prep
35 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
  2. 2 Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
  3. 3 Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
  4. 4 Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
  5. 5 Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C).
  7. 7 Bake in the preheated oven until tops are firm, 15 to 20 minutes.
  8. 8 Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
  9. 9 Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
  10. 10 Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

By Alex Michakis

Madeleines
Dessert French

Madeleines

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
  2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
  5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Pithiviers
Dessert French

Pithiviers

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
  3. 3 Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
  4. 4 Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
  5. 5 Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
  6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
  7. 7 Remove from the oven and dust with confectioners' sugar.
  8. 8 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  9. 9 Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

By Allrecipes Member

Pistachio-Chocolate Friands
Dessert French

Pistachio-Chocolate Friands

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
  2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
  3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Lemon Madeleines
Dessert French

Lemon Madeleines

4.5

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds.
  3. 3 Whisk batter and spoon into the prepared molds, 3/4 full.
  4. 4 Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.

By Ashley

Best French Macarons
Dessert French

Best French Macarons

4.1

Prep
45 min
Cook
17 min
Total
107 min

Instructions

  1. 1 Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
  2. 2 Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
  3. 3 Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
  4. 4 Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
  5. 5 Preheat the oven to 300 degrees F (150 degrees C).
  6. 6 Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
  7. 7 Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
  8. 8 Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
  9. 9 Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

By Smart Cookie

French Peppermint Cookies with Chocolate Ganache
Dessert French

French Peppermint Cookies with Chocolate Ganache

4.5

Prep
30 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
  2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
  3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
  4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
  5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Blueberry Clafouti
Dessert French

Blueberry Clafouti

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  2. 2 Arrange blueberries in the prepared baking dish. Set aside.
  3. 3 Whisk eggs and egg yolk together in a large bowl until light and fluffy; whisk in white sugar until mixture thickens. Whisk in milk and vanilla until well combined. Whisk in flour and salt until batter is light and airy. Pour over blueberries to evenly cover.
  4. 4 Bake in the preheated oven on the center rack until top is golden and springs back when touched, about 45 minutes. Cool slightly.
  5. 5 Cut clafouti into 8 equal pieces; sprinkle with confectioners' sugar. Serve warm.

By Khristin