One of the best parts of the holidays is all of the delicious holiday drinks and desserts – especially those with the special “holiday” flavors, like nutmeg and peppermint. But what if I told you that you can easily make your own peppermint desserts at home? The best part is, most of these ingredients can be found in McLanahan’s – so pour a cup of cheer and enjoy!
PEPPERMINT WHIPPED CREAM
What you’ll need:
4 cups of heavy whipping cream
¾ cup of powdered sugar
2 candy canes
What to do:
1. Pour the whipping cream and sugar into a mixer and beat until mixed.
2. Place candy canes in a plastic bag and crush with a rolling pin until it’s completely powder. If you don’t have a rolling pin, use a full water bottle.
3. Once the candy canes are powder, add them into the mix, and continue to beat until it’s the consistency of whipped cream. If you want it to have a stronger flavor, add more candy canes.
4. Keep cool in a refrigerator and use on top of hot chocolate or coffee, or on the side of your favorite dessert!
PEPPERMINT CREAM CHEESE FROSTING
What you’ll need:
½ cup of butter (1 stick)
6 ounces of cream cheese (I prefer to use a block rather than a spread)
4 cups powdered sugar
1 teaspoon of pure peppermint extract (this can be tricky to find – look in Walmart or Wegman’s)
½ teaspoon of pure vanilla extract
1 to 3 tablespoons of heavy whipping cream
What to do:
1. Blend the butter in a mixing bowl.
2. Once softened, add the cream cheese and beat until combined.
3. Add a little bit of powdered sugar at a time – I usually add about ½ cup, beat, add another ½ cup, beat, and continue until it’s gone.
4. Add the vanilla and peppermint extracts. Then, slowly add in the heavy whipping cream, 1 tablespoon at a time. If you want it to be fluffier, continue to add more. I typically use 1 ½ to 2 tablespoons.
5. Either use immediately or refrigerate. This is perfect on chocolate cupcakes – it’s a favorite in my household.
*Note – this makes enough frosting for at least 24 cupcakes.
NO-BAKE PEPPERMINT PATTIES
What you’ll need:
20 ounces of chocolate to melt – I prefer Nestle semi-sweet chocolate chips
5 ½ cups of powdered sugar
½ teaspoon of pure peppermint extract
14 ounces of sweet condensed milk
What to do:
1. Pour the milk and peppermint extract into a mixing bowl and beat until combined.
2. Slowly add in the powdered sugar (again, I recommend ½ cup at a time).
3. Divide your mint “dough” into four sections and seal with plastic wrap.
4. Leave it in the freezer for an hour, then take it out and cut into either little squares or circles – whichever is easiest for you.
5. Dip each patty into chocolate and quickly lay them on wax paper. Store in the freezer and enjoy! No-bake made easy.
All of these taste amazing and I make them religiously every holiday season. A word of caution – a little peppermint goes a long way. Stay true to the measurements given, bake your heart out and eat up!
Photo by Natasha Tereschak
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