How To make Mrs. Claus's Peppermint Cream Torte
Chocolate Cake Roll
below 1 container (12 oz.) whipped topping :
thawed
2/3 cup crused hard peppermint candies -- about 18
CHOCOLATE CAKE ROLL 4 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar
Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Reserve 2 cups of the whipped cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll cake and remove towel. Spread cake with peppermint topping.
Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and place it cut side up on a 10 inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Sprinkle remaining candies over top of torte. Cover and refrigerate at least 2 hours before serving. Cover and refrigerate any remaining torte.
12 servings.
Cake Roll:
Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed paper generously. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 3 minutes.
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Mini Peppermint Pies
It’s mint to bee with our honey-sweetened Chocolate Peppermint Pies. A fresh twist on a classic seasonal favorite, this easy-to-prepare recipe is one your friends and family won’t soon forget.
Ingredients
10 mini candy canes, divided
8 chocolate graham crackers (8 full rectangles, 16 squares)
3 Tbsp butter, melted
6 Tbsp Nature Nate’s pure honey, divided
2 cups heavy cream, divided
½ tsp peppermint extract
⅛ tsp red food coloring (optional)
2 small pinches fine sea or table salt, divided
½ tsp vanilla extract
2 oz semi sweet or dark chocolate
Directions
Preheat oven to 325℉. Line a muffin pan with 12 paper cupcake liners.
Crush the mini candy canes in their packages and set aside.
Pulse the chocolate graham crackers in a food processor until fine crumbs form. With the food processor running, drizzle in the melted butter and 2 T honey and mix until fully incorporated.
Scoop one tablespoon of the graham cracker mixture into each muffin cup and press flat. Bake for 8 minutes then cool completely.
Whip 1 cup of the heavy cream until soft peaks form. Add 2 T honey, peppermint extract, one small pinch of fine salt, and food coloring (if using). Continue whipping on high until stiff peaks form.
Fold 6 of the crushed mini candy canes into the whipped cream.
Evenly divide the peppermint whipped cream among the muffin cups and spread to cover the crusts. Cover with plastic wrap and freeze until set, about 1 hour or up to a week.
When ready to serve, melt the chocolate in the microwave in 15 second intervals, stirring well between each until smooth. Set aside.
Whip 1 cup of heavy cream until soft peaks form. Add 2 T honey, vanilla extract, and a small pinch of fine salt. Continue whipping on high until stiff peaks form. Set aside.
Remove the paper liners from the frozen mini pies and top each with whipped cream, a drizzle of melted chocolate, and the remaining crushed candy canes. Serve immediately.
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Recipe:
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This little cookie has its own present inside! These Mint Surprise Cookies with their touch of lemon tang in the dough are full of flavorful surprises. Another surprise is how Mrs. Claus breaks from tradition and starts experimenting with her own tools to make these little treats.
To find the complete recipe please visit crafterscountdown.com While our website is down we will publish these recipes on our Crafter's Countdown Facebook Page. We apologize for the inconvenience.
Music composed and arranged by Blair Chenoweth.