Cool and Creamy: Delightful Peppermint Dessert Recipes to Elevate Your Holiday Season
Peppermint, with its invigorating coolness and festive aroma, is a quintessential flavor of the holiday season. While often associated with candy canes and hot cocoa, peppermint shines just as brightly in a wide array of desserts. From creamy cheesecakes to decadent brownies, the possibilities are endless. This article will guide you through some delightful peppermint dessert recipes, complete with detailed instructions and tips to ensure your holiday baking is a resounding success.
Why Peppermint Desserts Are Perfect for the Holidays
Peppermint’s unique flavor profile makes it an ideal addition to holiday desserts for several reasons:
* **Refreshing Contrast:** The cool, minty flavor cuts through the richness of heavier desserts, providing a welcome contrast to the abundance of sweet treats often enjoyed during the holidays.
* **Festive Aroma:** The scent of peppermint instantly evokes feelings of warmth, nostalgia, and holiday cheer, creating a cozy and inviting atmosphere.
* **Versatility:** Peppermint pairs well with a variety of ingredients, including chocolate, vanilla, cream cheese, and even fruits like strawberries and cranberries.
* **Visual Appeal:** Crushed peppermint candies add a festive touch to desserts, creating a visually appealing treat that is perfect for holiday gatherings.
Essential Tips for Baking with Peppermint
Before diving into the recipes, here are some essential tips to ensure your peppermint desserts turn out perfectly:
* **Use High-Quality Peppermint Extract:** The quality of your peppermint extract will significantly impact the flavor of your desserts. Opt for a pure peppermint extract rather than an imitation flavoring for the best results.
* **Start with a Small Amount:** Peppermint extract can be quite potent, so start with a small amount and add more to taste. Remember, you can always add more, but you can’t take it away.
* **Crush Peppermint Candies Evenly:** When using crushed peppermint candies, ensure they are crushed evenly to prevent large chunks from overpowering the flavor. A food processor or a rolling pin works well for this.
* **Don’t Overbake:** Overbaking can dry out your desserts and diminish the peppermint flavor. Follow the baking times carefully and use a toothpick test to check for doneness.
* **Chill Thoroughly:** Many peppermint desserts, especially cheesecakes and trifles, benefit from being chilled thoroughly before serving. This allows the flavors to meld and the textures to set properly.
Peppermint Bark Brownies
These brownies are a decadent treat that combines the richness of chocolate with the refreshing coolness of peppermint. The peppermint bark topping adds a festive touch and a satisfying crunch.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter
* 2 cups granulated sugar
* 1 cup unsweetened cocoa powder
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 tablespoon pure peppermint extract
* 4 large eggs
* 1 cup all-purpose flour
* 1 cup semi-sweet chocolate chips
**Peppermint Bark Topping:**
* 12 ounces white chocolate, chopped
* 1/2 teaspoon peppermint extract
* 1 cup crushed peppermint candies
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. **Melt Butter and Sugar:** In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, cocoa powder, salt, and baking powder. Mix well until combined.
3. **Add Wet Ingredients:** Stir in the peppermint extract and eggs, one at a time, mixing well after each addition.
4. **Incorporate Flour:** Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. **Add Chocolate Chips:** Stir in the chocolate chips.
6. **Bake:** Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. **Cool Completely:** Let the brownies cool completely in the pan before adding the peppermint bark topping.
8. **Prepare Peppermint Bark Topping:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the white chocolate, stirring occasionally until smooth. Stir in the peppermint extract.
9. **Spread White Chocolate:** Pour the melted white chocolate over the cooled brownies and spread evenly.
10. **Sprinkle Peppermint:** Immediately sprinkle the crushed peppermint candies over the white chocolate layer.
11. **Chill and Cut:** Refrigerate the brownies for at least 30 minutes to allow the peppermint bark topping to set. Cut into squares and serve.
**Tips and Variations:**
* For a richer flavor, use dark chocolate chips instead of semi-sweet.
* Add a swirl of red food coloring to the white chocolate for a festive look.
* Substitute the white chocolate with milk chocolate or dark chocolate for a different flavor profile.
* For extra peppermint flavor, add a few drops of peppermint extract to the brownie batter.
Peppermint Cheesecake
This creamy and decadent cheesecake is infused with the refreshing flavor of peppermint and topped with a layer of chocolate ganache and crushed peppermint candies.
**Ingredients:**
**Crust:**
* 1 1/2 cups chocolate wafer crumbs
* 5 tablespoons unsalted butter, melted
* 2 tablespoons granulated sugar
**Filling:**
* 3 (8 ounce) packages cream cheese, softened
* 1 1/4 cups granulated sugar
* 1 teaspoon pure peppermint extract
* 1/4 teaspoon salt
* 3 large eggs
* 1/2 cup heavy cream
**Chocolate Ganache:**
* 4 ounces semi-sweet chocolate, chopped
* 1/2 cup heavy cream
**Garnish:**
* 1 cup crushed peppermint candies
**Instructions:**
1. **Prepare Crust:** In a medium bowl, combine the chocolate wafer crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
2. **Bake Crust:** Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely.
3. **Prepare Filling:** In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the peppermint extract and salt, and mix well.
4. **Add Eggs:** Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
5. **Stir in Cream:** Stir in the heavy cream until just combined.
6. **Pour Filling:** Pour the cheesecake filling over the cooled crust and spread evenly.
7. **Bake:** Bake the cheesecake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center is slightly wobbly.
8. **Cool and Chill:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This will help prevent cracking. Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
9. **Prepare Chocolate Ganache:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and heavy cream, stirring occasionally until smooth.
10. **Pour Ganache:** Pour the chocolate ganache over the chilled cheesecake and spread evenly.
11. **Garnish:** Sprinkle the crushed peppermint candies over the chocolate ganache.
12. **Chill:** Refrigerate the cheesecake for another 30 minutes to allow the ganache to set.
13. **Serve:** Carefully remove the cheesecake from the springform pan and slice. Serve chilled.
**Tips and Variations:**
* Use Oreo crumbs instead of chocolate wafer crumbs for a different crust flavor.
* Add a swirl of red food coloring to the cheesecake filling for a festive look.
* Drizzle melted white chocolate over the cheesecake for an extra layer of flavor and decoration.
* For a lighter cheesecake, use low-fat cream cheese.
Peppermint Meringue Cookies
These delicate and airy meringue cookies are flavored with peppermint extract and decorated with crushed peppermint candies, making them a perfect light and festive treat.
**Ingredients:**
* 3 large egg whites
* 1/4 teaspoon cream of tartar
* 3/4 cup granulated sugar
* 1/2 teaspoon pure peppermint extract
* Red food coloring (optional)
* 1/2 cup crushed peppermint candies
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.
2. **Beat Egg Whites:** In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
3. **Add Sugar Gradually:** Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. The meringue should be smooth and hold its shape.
4. **Add Peppermint Extract:** Stir in the peppermint extract and a drop or two of red food coloring, if desired.
5. **Pipe or Spoon:** Transfer the meringue to a piping bag fitted with a star tip, or spoon onto the prepared baking sheet in small mounds.
6. **Sprinkle Peppermint:** Sprinkle the crushed peppermint candies over the meringue cookies.
7. **Bake:** Bake for 60-90 minutes, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar. This will help prevent cracking.
8. **Store:** Store the meringue cookies in an airtight container at room temperature.
**Tips and Variations:**
* Ensure your bowl and beaters are completely clean and dry before beating the egg whites. Any trace of fat can prevent the meringue from forming properly.
* Use a candy thermometer to ensure the oven temperature is accurate. Meringues are very sensitive to temperature changes.
* For a more intense peppermint flavor, add a few drops of peppermint oil to the meringue.
* Dip the bottoms of the meringue cookies in melted chocolate for an extra touch of decadence.
Peppermint Chocolate Trifle
This trifle is a layered dessert that combines chocolate cake, peppermint whipped cream, chocolate pudding, and crushed peppermint candies for a truly decadent and festive treat.
**Ingredients:**
* 1 box chocolate cake mix, baked according to package directions and cooled
* 1 (3.9 ounce) package instant chocolate pudding mix
* 3 cups milk
* 1 teaspoon pure peppermint extract
* 4 cups heavy cream
* 1/2 cup powdered sugar
* 1 cup crushed peppermint candies
* Chocolate shavings, for garnish (optional)
**Instructions:**
1. **Prepare Chocolate Cake:** Bake the chocolate cake according to the package directions. Let cool completely and cut into cubes.
2. **Prepare Chocolate Pudding:** In a large bowl, whisk together the chocolate pudding mix and milk. Let stand for 5 minutes to thicken.
3. **Prepare Peppermint Whipped Cream:** In a large bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Stir in the peppermint extract.
4. **Assemble Trifle:** In a large trifle bowl or individual serving glasses, layer the chocolate cake cubes, chocolate pudding, and peppermint whipped cream. Repeat the layers until all ingredients are used, ending with a layer of whipped cream.
5. **Garnish:** Sprinkle the crushed peppermint candies and chocolate shavings (if using) over the top of the trifle.
6. **Chill:** Refrigerate the trifle for at least 2 hours, or preferably overnight, to allow the flavors to meld.
7. **Serve:** Serve chilled.
**Tips and Variations:**
* Use store-bought chocolate cake or brownies to save time.
* Add a layer of chocolate sauce or hot fudge to the trifle for extra decadence.
* Substitute the chocolate pudding with vanilla pudding or cheesecake pudding.
* Add a layer of fresh raspberries or strawberries for a burst of fruity flavor.
Peppermint Hot Chocolate Cookies
These cookies capture all the cozy flavors of peppermint hot chocolate in a soft and chewy cookie. They are perfect for enjoying with a warm mug of hot cocoa.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 teaspoon pure peppermint extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup unsweetened cocoa powder
* 1 cup mini marshmallows
* 1/2 cup crushed peppermint candies
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. **Add Eggs and Extracts:** Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
5. **Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. **Stir in Marshmallows and Peppermint:** Stir in the mini marshmallows and crushed peppermint candies.
7. **Drop by Spoonfuls:** Drop by rounded tablespoons onto the prepared baking sheet.
8. **Bake:** Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
9. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Tips and Variations:**
* For a richer flavor, use dark cocoa powder instead of unsweetened.
* Add a few drops of red food coloring to the cookie dough for a festive look.
* Drizzle melted white chocolate over the cooled cookies for an extra layer of flavor and decoration.
* For a chewier cookie, chill the dough for at least 30 minutes before baking.
Peppermint Fudge
This creamy and smooth peppermint fudge is a classic holiday treat that is easy to make and always a crowd-pleaser.
**Ingredients:**
* 3 cups granulated sugar
* 3/4 cup (1 1/2 sticks) unsalted butter
* 2/3 cup evaporated milk
* 1 (12 ounce) package semi-sweet chocolate chips
* 7 ounces marshmallow creme
* 1 teaspoon pure peppermint extract
* 1/2 cup crushed peppermint candies
**Instructions:**
1. **Prepare Pan:** Line an 8×8 inch baking pan with foil, leaving an overhang on all sides.
2. **Combine Sugar, Butter, and Milk:** In a medium saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Continue to boil for 5 minutes, stirring constantly.
3. **Remove from Heat:** Remove the saucepan from the heat and stir in the chocolate chips and marshmallow creme until smooth and melted.
4. **Add Peppermint Extract:** Stir in the peppermint extract.
5. **Pour into Pan:** Pour the fudge into the prepared baking pan and spread evenly.
6. **Sprinkle Peppermint:** Sprinkle the crushed peppermint candies over the top of the fudge.
7. **Chill:** Refrigerate the fudge for at least 2 hours, or preferably overnight, to allow it to set.
8. **Cut into Squares:** Use the foil overhang to lift the fudge out of the pan. Cut into squares and serve.
**Tips and Variations:**
* Use white chocolate chips instead of semi-sweet for a different flavor profile.
* Add a handful of chopped walnuts or pecans to the fudge for extra texture.
* Drizzle melted white chocolate over the set fudge for an extra touch of decoration.
* For a richer fudge, use heavy cream instead of evaporated milk.
Conclusion
Peppermint desserts are a delightful way to celebrate the holiday season. With their refreshing flavor, festive aroma, and visual appeal, they are sure to impress your friends and family. These recipes provide a starting point for your peppermint baking adventures. Feel free to experiment with different ingredients and variations to create your own unique and delicious peppermint creations. Happy baking!