Peppermint Palooza

I know that peppermint foods are typically associated with Christmas. However, I love peppermint so much that I cannot reserve it only for the holidays. 

My absolute favorite peppermint treat is Chocolate Peppermint Bark Cookies. I adapted Southern Living's All-Time Favorite Chocolate Chip Cookies to create this recipe.

I like sweets. I really do, but I am not usually too tempted to eat what I bake. I get more enjoyment from baking than I usually get from eating. However, I cannot resist these chocolaty delights. They get me every time. I tell myself,  that I am not going to eat any, but when the aroma of warm chocolate and peppermint hits me as I take them from the oven, I can't resist. I end up eating one or two immediately followed by a cold glass of milk. Mmm, mmm good!

Chocolate Peppermint Bark Cookies

Yield: Approximately 40 cookies

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

2 large eggs

1 1/2 tsp. vanilla

3/4 cup cocoa

1 1/2 cup plus 2 Tbsp. all purpose flour

1 tsp. baking soda

3/4 tsp salt

12 large candy canes or 6 oz. peppermints crushed into pieces (make sure not to crush too much or it will become powdery)

1 (12 oz.) bag white chocolate chips

• Preheat oven to 350.
• Beat butter and sugars at medium speed until creamy.
• Add eggs and 1 1/2 tsp vanilla, beating until blended.
• Combine flour, baking soda, cocoa, and salt in a small bowl; gradually add to butter mixture, beating just until blended.
• Beat in candy canes and white chocolate chips just until combined.
• Drop cookies using a 2 tbsp. ice cream scoop onto parchment paper-lined baking sheets.
• Bake 10-14 minutes ( I bake mine 12 minutes). Remove to wire racks and cool completely (about 15 minutes).

I had about 1/2 of a batch of Chocolate Peppermint Bark Cookies leftover after Christmas so I decided to crumble them (in my brand new Cuisinart Food Processor that Santa brought me for Christmas) to use as a crust for a peppermint cheesecake. I looked through my cookbooks until I found this recipe. 

This Frozen Peppermint Cheesecake is a no bake  recipe. When eaten straight from the freezer it is more like ice cream than cheesecake. You also can remove it from the freezer and let it soften before eating. Either way it is delish!

I couldn't resist this recipe either. I had a piece every day until it was gone.

I think this makes a nice Valentine treat as well.

Frozen Peppermint Cheesecake

Yield 1 (9 inch cheesecake)

Adapted from: Southern Living Little Book of Cheesecakes

 

1 ¾ cups chocolate wafer crumbs (about 25 wafers) I used crushed peppermint bark cookies (for a quicker version, use two ready made chocolate pie crusts instead of using cookies)

¼ cup sugar I didn't add the sugar

¼ cup butter or margarine, melted

1 (8 ounce) package cream cheese, softened 1/3 less fat

1 (14 ounce) can sweetened condensed milk lowfat

1 cup crushed hard peppermint candy

2 cups whipping cream                

·         Stir together first 3 ingredients; press into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.

·         Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add condensed milk, beating until smooth. Stir in candy.

·         Beat whipping cream until soft peaks form; gently fold whipped cream into cream cheese mixture. Pour into prepared pan. Cover and freeze 6 hours or until firm. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan just before serving.

This last recipe for White Chocolate Covered Oreo is one I saw on Pinterest a few months ago. This recipe is so simple. It is just oreo cookies dipped in white chocolate and then sprinkled with crushed peppermints. They are freakin awesome!

 

Buon Appetito!