Peppermint Extract Recipes

   (Scroll to view all)

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.

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.

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.