PEPPERMINT CAKE ROLLS
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. -Suellen Calhoun, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 cakes (10 slices each).
Number Of Ingredients 7
Steps:
- Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
Nutrition Facts : Calories 204 calories, Fat 5g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
PEPPERMINT TOPPING
Turn ice cream into a special treat with this tasty sauce. Kids and adults alike will love its cool, sweet flavors. Kelly Ann Gray - Beaufort, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT WHIPPED TOPPING
This Peppermint Whipped Topping makes everything sweeter and more festive-from angel food cake to freshly brewed coffee.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 25 servings, about 2 Tbsp. each
Number Of Ingredients 2
Steps:
- Add crushed candy to COOL WHIP; stir gently until blended.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 4 g, Protein 0 g
DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART
Categories Milk/Cream Blender Food Processor Mixer Chocolate Dairy Dessert Christmas Valentine's Day Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
- Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
- Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
- For filling:
- Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.
- For topping:
- Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.
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