Peppermint Extract Recipes
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Mint Chip Ice Cream
3 eggs, lightly beaten
1 3/4 cups milk
3/4 cup sugar
pinch salt
1 3/4 cups whipping cream
1 teaspoon Spice Barn Vanilla
1/4 teaspoon
Spice Barn Peppermint Extract
4 drops green food coloring, optional
1/2 cup miniature semisweet chocolate chips
In a saucepan, combine the eggs, milk, sugar, and salt. Cook and stir
over medium heat until mixture reaches 160 degrees and coats a metal
spoon. Cool to room temperature. Stir in cream, vanilla, peppermint
extract and food coloring. Refrigerate for 2 hours. Stir in the chocolate
chips. Fill ice cream freezer cylinder two-thirds full; freeze according to
manufacturer's directions. Refrigerate remaining mixture until ready to
freeze. Yield: 1 1/2 quarts.
Peppermint Chocolate
Smoothie
6 cups chocolate milk
1 regular size package instant vanilla or chocolate pudding mix
1/4 teaspoon
Spice Barn Peppermint Extract
peppermint sticks
In a blender container combine half of the chocolate milk and the pudding
mix. Cover and blend until smooth. Pour into a pitcher, stir in remaining
chocolate milk and peppermint extract. Refrigerate at least one hour. To
serve: Stir mixture; pour into glasses. Garnish each with a peppermint
stick stirrer. Makes 8 (6 ounce) servings.
Peppermint Mousse
1 5 ounce can evaporated milk
1 10 ounce package marshmallows
1/2 cup milk
1 1/2 cups whipping cream, whipped
1/2 teaspoon
Spice Barn Peppermint Extract
2 drops liquid red food coloring
Combine evaporat3ed milk and marshmallows in
a heavy saucepan; cook over low heat, stirring constantly, until
marshmallows melt. Remove from heat; let stand 10 minutes. Stir in 1/2 cup
milk; cover and chill until thickened, stirring occasionally. Fold in
whipped cream, peppermint extract, and food coloring; cover and chill at
least 4 hours. spoon or pipe into serving dishes or chocolate cups.
Chocolate Mint
Torte
2 ounces unsweetened
chocolate
1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 Spice Barn Vanilla
Bean
1/2 cup all purpose flour
1/4 teaspoon Spice
Barn Ground Cinnamon
Preheat oven to 350
degrees. Butter and flour and 8" cake pan. Melt chocolate in top of double
boiler until smooth. Bring butter to room temperature; beat with electric
mixer until smooth. Add sugar gradually and beat until well blended. Beat
in eggs, one at a time. Beat in chocolate and vanilla bean seeds scraped
from bean. Add flour and cinnamon; beat just until blended. Spoon into
pan; bake 25 minutes. Cool 20 minutes; remove from pan, cool completely.
Frosting:
6 ounces white chocolate
3 tablespoons whipping cream
3/4 teaspoon
Spice Barn Peppermint Extract
Stir white chocolate and
cream in double boiler until melted and smooth. Remove from double boiler;
stir in extract. Spread evenly over top of cake; refrigerate until firm.
Glaze:
6 ounces bittersweet chocolate
6 tablespoons cream
Bring cream to simmer;
remove from heat. Add chocolate and stir until melted and smooth. Cool to
lukewarm. With cake on rack, pour glaze over top spreading evenly over top
and sides. Refrigerate until firm; keep chilled. Bring to room temperature
before serving.
Peppermint Sandwich
Cookies
2/3 cup ready to spread frosting
3 tablespoons crushed hard peppermint candy
1/4 teaspoon
Spice Barn Peppermint Extract
20 chocolate wafers
Combine first 3 ingredients; spread on half
of chocolate wafers. Top with remaining wafers. Yield: 10 cookies
Cookies may be made up to 8 hours in advance and refrigerated.
Pink Peppermint Cake
Frosting
1 1/2 cups sugar
1/2 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1/4 teaspoon
Spice Barn
Peppermint Extract
2-3 drops red food coloring (optional)
Combine first 5 ingredients
in top of a large double boiler. Before placing top of double boiler over
boiling water, beat mixture at low speed with a hand held electric mixer 1
minute or just until blended. Place over boiling water; beat at high speed
7 minutes or until stiff peaks form. Remove from heat. Add peppermint
extract and food coloring. Beat at high speed 2 minutes or until thick
enough to spread. Yield: 7 cups
Peppermint Chocolate Leaves
3 ounces semisweet chocolate
3 drops
Spice Barn Peppermint Extract
small non-toxic leaf such as mint, lemon balm, etc.
Melt chocolate and add extract. Wash and dry
leaves. Brush chocolate on back side of leaf; refrigerate to harden.
Carefully peel off leaf from chocolate. Keep refrigerated until ready to
use. Use as garnish for desserts.
Peppermint Patties
8 ounces cream cheese, softened
1 teaspoon
Spice Barn Peppermint Extract
9 cups confectioners sugar
3/4 cup milk chocolate chips
3/4 cup semi sweet chocolate chips
3 tablespoons shortening
Beat cream cheese and extract until smooth.
Gradually add confectioners sugar; beating well. Shape into 1 inch
balls. Place on waxed paper lined baking sheets. Flatten
into patties. Cover and refrigerate until well chilled, about 1 hour.
Melt chips and shortening in microwave. Cool slightly. Dip
patties in melted chocolate; place on waxed paper until firm. Store in
refrigerator.
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