freshen up holiday baking with peppermint dessertsfreshen up holiday baking with peppermint dessertsfreshen up holiday baking with peppermint desserts

The sights, smells, and bells of the holiday season are familiar: The home is brightly lit, the Christmas tree has just been cut, the cider is steaming, nostalgic seasonal tunes, often sugary, beige
Candy has a long history with Christmas.
Many legends and myths surround the festival with few verifiable details.
One thing is for sure.
They are rich at this time of year and help to treat mint as a traditional festive flavor.
Whether you\'re brainstorming, or want to offer some gifts at a party, or just want to scratch your holiday baking itch, Mint is a reliable way to satisfy your desire to spend some holiday time in the kitchen.
Homemade marshmallows look more troublesome than their value, but they offer a completely different, softer texture and a more natural sweetness, although they share some ingredients (
Gelatin, sugar, corn starch)as their store-
Buy peers.
They are also a versatile food that can be seasoned with different extracts depending on the season or individual preference.
Mint is a delicious recommendation for hot chocolate cups.
Another great use of homemade marshmallows is to melt them into a batch of mint fantasy fudge.
Make sugar, butter, and condensed milk into syrup, and then melt it in homemade or storage --
Buy marshmallow and chocolate before sprinkling the crushed candy bar, and you can share a decadent chocolate meal.
During the festival, you can buy mint in advance
Crush at the grocery store for baking purposes.
If you can\'t find the mints, use the bottom edge of a heavy jar or an unopened 425-easily crush the candygram can.
The richness of the candy cane with optional colors and flavors means that you can make visually interesting sweets and brownies by spraying the crushed cane in any color you like.
One of the most common uses of Mint during the holidays is mint skin.
Bark can be as simple as a layer of melted white chocolate and sprinkled on a crushed candy cane, but the layered form can be a more lovely gift or party.
Between the two layers of white chocolate and the mint block, the middle layer is made of dark chocolate and softened with cream and mint extract.
Before the service, let the bark sit outside for about 10 minutes to highlight the texture difference between the layers.
If you choose to pack mints into holiday gifts, remember to use parchment or wax paper between two layers to prevent the desserts from sticking together.
However, mints stick to your teeth as part of the fun.
Mint marshmallow this recipe makes a great marshmallow, but know that homemade marshmallow melts faster than their store
Bought something like microwave or bake s \'mores.
1 cup of sugar powder 1 cup of corn kernels 2 packs of gel 1 cup of sugar powder 1/3 cup of light corn syrup 4 large protein, pinch salt1 teaspoon at room temperature.
Vanilla extract.
The mint extract mixes powdered sugar with corn starch and at 9-inch-by-13-
The inch baking tray with the mixture ensures no bare spots.
You can do it with sifter;
Apply the remaining mixture to marshmallow.
To dissolve gelatin powder, Sprinkle two packs of gelatin in 1/2 cup cold water in a small bowl.
Behind the recipe, gelatin will solidify and melt.
In a small pan with a candy thermometer, mix sugar and corn syrup with 1/3 glass of water and heat it over medium heat.
When the sugar and corn syrup are heated, stir the protein in a bowl with a low speed electric mixer until it is bubbling.
Add a little salt.
Pay attention to heating sugar when the syrup reaches 98 °c (210 F)
, Increase the speed of the mixer to a high level, stir the protein until it becomes thick and fluffy.
When the syrup reaches 118 °c (245 F)
Slowly pour the hot syrup into white.
Note that the syrup will not fall on the mixer, otherwise it will splash and stick to the side of the bowl.
Scrape gelatin and water into the pan used for syrup and rotate the liquefaction using the residual heat of the syrup.
When stirring, slowly pour the liquefied gelatin into the protein.
Add vanilla and mint extract and continue to stir for five minutes or until the mixture is completely cooled when you touch the outside of the bowl.
Apply marshmallow on a prepared pan with a spatula.
Dry for at least four hours, preferably overnight.
Dust the top of the marshmallow with a mixture of powdered sugar and cornstarch.
Cut marshmallow into any size or shape you want with a pizza cutter or scissors.
Put the Cut marshmallow in a large bowl and add a cup of powdered sugar and corn starch mixture.
Shake the marshmallow in the metal filter to remove the excess powder.
Marshmallow will be kept in an airtight container for up to a week. Makes 25-50 marshmallows
Melissa Martinez is based on a recipe by David Lebovitz.
Mint fantasy Fudge 1 1/2 cup sugar 2/3 cup evaporated milk2 Tbsp.
1/4 teaspoon of salt butter.
Mini marshmallow (Jewish)
Can use homemade mint marshmallow)
1/2 cup of half chocolate or dark chocolate.
Mint extract/4 cup crushed candy cane or 8-
An inch square pot made of aluminum foil or parchment paper, leaving extra space for the highlighted part.
On a heavy Two
A quart pan with a candy thermometer that mixes sugar, condensed milk, butter and salt under medium fire.
Stir with a wooden spoon or silicone spatula.
When the mixture reaches 112 ° c (234 F)
Stir in marshmallow, chocolate chip and mint extract after heating.
Stir until the marshmallows and chocolate chips melt.
Pour the mixture into the prepared pan.
Sprinkle the crushed candy on the fudge and cool it at room temperature until it freezes after about 2 hours.
Remove the fudge from the pan by grabbing the foil or parchment stand out and removing the candy.
Peel foil or paper, cut into 1-inch squares.
Adapted from Flying Brownie by Melissa Martinez: Shirley van has prepared 100 delicious homemade food gifts for friends and loved ones from afar. Three-
Layer 1/2, Mint Bark1 (11 oz. )
30 red chocolate chips-and-white-
Hard mint with stripes. (about 1/2 bag)
Bittersweet chocolate.
3/4 teaspoon of heavy cream.
Mint extract a 13-by-
Baking tray with foil 9 inch.
Put the white chocolate in a heatstroke-proof bowl and on a pan with little water.
Do not let the bottom of the bowl touch the water.
Stir occasionally until the chocolate melts smooth.
Remove the hot chocolate.
Pour 2/3 cups on the rectangle on the foil.
Apply the chocolate to the baking tray with a sugar shovel.
Sprinkle 1/4 cups of crushed pepper.
Refrigerate to solidify after about 15 minutes.
Place the bittersweet chocolate, cream and mint extract in a medium sized pan.
Medium temperature
Low heat, stir frequently until the mixture has just melted and smooth.
It\'s not cold, it\'s about 5 minutes.
Remove the baking tray from the refrigerator and pour the bittersweet chocolate mixture over the white chocolate rectangle.
Spread the bittersweet chocolate evenly on one layer with a sugar shovel.
Refrigerate for about 25 minutes until very cold and strong.
Re-heat the remaining white chocolate in just boiling water.
Work quickly, pour white chocolate on a solid bittersweet layer with a sugar shovel, covering.
Sprinkle the remaining chopped pepper.
You won\'t calm down until 20 minutes later.
Carefully lift the foil from the baking tray with a large cutting plate.
Trim any rough edges of the rectangle.
Cut the bark horizontally into 2-inch-wide strips.
Cut each piece into 3 segments, and then cut each section diagonally into 2 triangles.
Wrap in an airtight container with wax or sheepskin paper to prevent them from sticking together.
In the fridge.
Adapted from Orangette, orangette\'s recipe by Melissa Martinez. blogspot. com.
Cox newspaper people are familiar with the sights, smells and bells of the festival: The home is lit, the newly cut Christmas tree, the steaming cider, the nostalgic seasonal tunes, usually sugary, thin cane in white and red stripes.
Candy has a long history with Christmas.
Many legends and myths surround the festival with few verifiable details.
One thing is for sure.
They are rich at this time of year and help to treat mint as a traditional festive flavor.
Whether you\'re brainstorming, or want to offer some gifts at a party, or just want to scratch your holiday baking itch, Mint is a reliable way to satisfy your desire to spend some holiday time in the kitchen.
Homemade marshmallows look more troublesome than their value, but they offer a completely different, softer texture and a more natural sweetness, although they share some ingredients (
Gelatin, sugar, corn starch)as their store-
Buy peers.
They are also a versatile food that can be seasoned with different extracts depending on the season or individual preference.
Mint is a delicious recommendation for hot chocolate cups.
Another great use of homemade marshmallows is to melt them into a batch of mint fantasy fudge.
Make sugar, butter, and condensed milk into syrup, and then melt it in homemade or storage --
Buy marshmallow and chocolate before sprinkling the crushed candy bar, and you can share a decadent chocolate meal.
During the festival, you can buy mint in advance
Crush at the grocery store for baking purposes.
If you can\'t find the mints, use the bottom edge of a heavy jar or an unopened 425-easily crush the candygram can.
The richness of the candy cane with optional colors and flavors means that you can make visually interesting sweets and brownies by spraying the crushed cane in any color you like.
One of the most common uses of Mint during the holidays is mint skin.
Bark can be as simple as a layer of melted white chocolate and sprinkled on a crushed candy cane, but the layered form can be a more lovely gift or party.
Between the two layers of white chocolate and the mint block, the middle layer is made of dark chocolate and softened with cream and mint extract.
Before the service, let the bark sit outside for about 10 minutes to highlight the texture difference between the layers.
If you choose to pack mints into holiday gifts, remember to use parchment or wax paper between two layers to prevent the desserts from sticking together.
However, mints stick to your teeth as part of the fun.
Mint marshmallow this recipe makes a great marshmallow, but know that homemade marshmallow melts faster than their store
Bought something like microwave or bake s \'mores.
1 cup of sugar powder 1 cup of corn kernels 2 packs of gel 1 cup of sugar powder 1/3 cup of light corn syrup 4 large protein, pinch salt1 teaspoon at room temperature.
Vanilla extract.
The mint extract mixes powdered sugar with corn starch and at 9-inch-by-13-
The inch baking tray with the mixture ensures no bare spots.
You can do it with sifter;
Apply the remaining mixture to marshmallow.
To dissolve gelatin powder, Sprinkle two packs of gelatin in 1/2 cup cold water in a small bowl.
Behind the recipe, gelatin will solidify and melt.
In a small pan with a candy thermometer, mix sugar and corn syrup with 1/3 glass of water and heat it over medium heat.
When the sugar and corn syrup are heated, stir the protein in a bowl with a low speed electric mixer until it is bubbling.
Add a little salt.
Pay attention to heating sugar when the syrup reaches 98 °c (210 F)
, Increase the speed of the mixer to a high level, stir the protein until it becomes thick and fluffy.
When the syrup reaches 118 °c (245 F)
Slowly pour the hot syrup into white.
Note that the syrup will not fall on the mixer, otherwise it will splash and stick to the side of the bowl.
Scrape gelatin and water into the pan used for syrup and rotate the liquefaction using the residual heat of the syrup.
When stirring, slowly pour the liquefied gelatin into the protein.
Add vanilla and mint extract and continue to stir for five minutes or until the mixture is completely cooled when you touch the outside of the bowl.
Apply marshmallow on a prepared pan with a spatula.
Dry for at least four hours, preferably overnight.
Dust the top of the marshmallow with a mixture of powdered sugar and cornstarch.
Cut marshmallow into any size or shape you want with a pizza cutter or scissors.
Put the Cut marshmallow in a large bowl and add a cup of powdered sugar and corn starch mixture.
Shake the marshmallow in the metal filter to remove the excess powder.
Marshmallow will be kept in an airtight container for up to a week. Makes 25-50 marshmallows
Melissa Martinez is based on a recipe by David Lebovitz.
Mint fantasy Fudge 1 1/2 cup sugar 2/3 cup evaporated milk2 Tbsp.
1/4 teaspoon of salt butter.
Mini marshmallow (Jewish)
Can use homemade mint marshmallow)
1/2 cup of half chocolate or dark chocolate.
Mint extract/4 cup crushed candy cane or 8-
An inch square pot made of aluminum foil or parchment paper, leaving extra space for the highlighted part.
On a heavy Two
A quart pan with a candy thermometer that mixes sugar, condensed milk, butter and salt under medium fire.
Stir with a wooden spoon or silicone spatula.
When the mixture reaches 112 ° c (234 F)
Stir in marshmallow, chocolate chip and mint extract after heating.
Stir until the marshmallows and chocolate chips melt.
Pour the mixture into the prepared pan.
Sprinkle the crushed candy on the fudge and cool it at room temperature until it freezes after about 2 hours.
Remove the fudge from the pan by grabbing the foil or parchment stand out and removing the candy.
Peel foil or paper, cut into 1-inch squares.
Adapted from Flying Brownie by Melissa Martinez: Shirley van has prepared 100 delicious homemade food gifts for friends and loved ones from afar. Three-
Layer 1/2, Mint Bark1 (11 oz. )
30 red chocolate chips-and-white-
Hard mint with stripes. (about 1/2 bag)
Bittersweet chocolate.
3/4 teaspoon of heavy cream.
Mint extract a 13-by-
Baking tray with foil 9 inch.
Put the white chocolate in a heatstroke-proof bowl and on a pan with little water.
Do not let the bottom of the bowl touch the water.
Stir occasionally until the chocolate melts smooth.
Remove the hot chocolate.
Pour 2/3 cups on the rectangle on the foil.
Apply the chocolate to the baking tray with a sugar shovel.
Sprinkle 1/4 cups of crushed pepper.
Refrigerate to solidify after about 15 minutes.
Place the bittersweet chocolate, cream and mint extract in a medium sized pan.
Medium temperature
Low heat, stir frequently until the mixture has just melted and smooth.
It\'s not cold, it\'s about 5 minutes.
Remove the baking tray from the refrigerator and pour the bittersweet chocolate mixture over the white chocolate rectangle.
Spread the bittersweet chocolate evenly on one layer with a sugar shovel.
Refrigerate for about 25 minutes until very cold and strong.
Re-heat the remaining white chocolate in just boiling water.
Work quickly, pour white chocolate on a solid bittersweet layer with a sugar shovel, covering.
Sprinkle the remaining chopped pepper.
You won\'t calm down until 20 minutes later.
Carefully lift the foil from the baking tray with a large cutting plate.
Trim any rough edges of the rectangle.
Cut the bark horizontally into 2-inch-wide strips.
Cut each piece into 3 segments, and then cut each section diagonally into 2 triangles.
Wrap in an airtight container with wax or sheepskin paper to prevent them from sticking together.
In the fridge.
Adapted from Orangette, orangette\'s recipe by Melissa Martinez. blogspot. com.
Cox newspaper people are familiar with the sights, smells and bells of the festival: The home is lit, the newly cut Christmas tree, the steaming cider, the nostalgic seasonal tunes, usually sugary, thin cane in white and red stripes.
Candy has a long history with Christmas.
Many legends and myths surround the festival with few verifiable details.
One thing is for sure.
They are rich at this time of year and help to treat mint as a traditional festive flavor.
Whether you\'re brainstorming, or want to offer some gifts at a party, or just want to scratch your holiday baking itch, Mint is a reliable way to satisfy your desire to spend some holiday time in the kitchen.
Homemade marshmallows look more troublesome than their value, but they offer a completely different, softer texture and a more natural sweetness, although they share some ingredients (
Gelatin, sugar, corn starch)as their store-
Buy peers.
They are also a versatile food that can be seasoned with different extracts depending on the season or individual preference.
Mint is a delicious recommendation for hot chocolate cups.
Another great use of homemade marshmallows is to melt them into a batch of mint fantasy fudge.
Make sugar, butter, and condensed milk into syrup, and then melt it in homemade or storage --
Buy marshmallow and chocolate before sprinkling the crushed candy bar, and you can share a decadent chocolate meal.
During the festival, you can buy mint in advance
Crush at the grocery store for baking purposes.
If you can\'t find the mints, use the bottom edge of a heavy jar or an unopened 425-easily crush the candygram can.
The richness of the candy cane with optional colors and flavors means that you can make visually interesting sweets and brownies by spraying the crushed cane in any color you like.
One of the most common uses of Mint during the holidays is mint skin.
Bark can be as simple as a layer of melted white chocolate and sprinkled on a crushed candy cane, but the layered form can be a more lovely gift or party.
Between the two layers of white chocolate and the mint block, the middle layer is made of dark chocolate and softened with cream and mint extract.
Before the service, let the bark sit outside for about 10 minutes to highlight the texture difference between the layers.
If you choose to pack mints into holiday gifts, remember to use parchment or wax paper between two layers to prevent the desserts from sticking together.
However, mints stick to your teeth as part of the fun.
Mint marshmallow this recipe makes a great marshmallow, but know that homemade marshmallow melts faster than their store
Bought something like microwave or bake s \'mores.
1 cup of sugar powder 1 cup of corn kernels 2 packs of gel 1 cup of sugar powder 1/3 cup of light corn syrup 4 large protein, pinch salt1 teaspoon at room temperature.
Vanilla extract.
The mint extract mixes powdered sugar with corn starch and at 9-inch-by-13-
The inch baking tray with the mixture ensures no bare spots.
You can do it with sifter;
Apply the remaining mixture to marshmallow.
To dissolve gelatin powder, Sprinkle two packs of gelatin in 1/2 cup cold water in a small bowl.
Behind the recipe, gelatin will solidify and melt.
In a small pan with a candy thermometer, mix sugar and corn syrup with 1/3 glass of water and heat it over medium heat.
When the sugar and corn syrup are heated, stir the protein in a bowl with a low speed electric mixer until it is bubbling.
Add a little salt.
Pay attention to heating sugar when the syrup reaches 98 °c (210 F)
, Increase the speed of the mixer to a high level, stir the protein until it becomes thick and fluffy.
When the syrup reaches 118 °c (245 F)
Slowly pour the hot syrup into white.
Note that the syrup will not fall on the mixer, otherwise it will splash and stick to the side of the bowl.
Scrape gelatin and water into the pan used for syrup and rotate the liquefaction using the residual heat of the syrup.
When stirring, slowly pour the liquefied gelatin into the protein.
Add vanilla and mint extract and continue to stir for five minutes or until the mixture is completely cooled when you touch the outside of the bowl.
Apply marshmallow on a prepared pan with a spatula.
Dry for at least four hours, preferably overnight.
Dust the top of the marshmallow with a mixture of powdered sugar and cornstarch.
Cut marshmallow into any size or shape you want with a pizza cutter or scissors.
Put the Cut marshmallow in a large bowl and add a cup of powdered sugar and corn starch mixture.
Shake the marshmallow in the metal filter to remove the excess powder.
Marshmallow will be kept in an airtight container for up to a week. Makes 25-50 marshmallows
Melissa Martinez is based on a recipe by David Lebovitz.
Mint fantasy Fudge 1 1/2 cup sugar 2/3 cup evaporated milk2 Tbsp.
1/4 teaspoon of salt butter.
Mini marshmallow (Jewish)
Can use homemade mint marshmallow)
1/2 cup of half chocolate or dark chocolate.
Mint extract/4 cup crushed candy cane or 8-
An inch square pot made of aluminum foil or parchment paper, leaving extra space for the highlighted part.
On a heavy Two
A quart pan with a candy thermometer that mixes sugar, condensed milk, butter and salt under medium fire.
Stir with a wooden spoon or silicone spatula.
When the mixture reaches 112 ° c (234 F)
Stir in marshmallow, chocolate chip and mint extract after heating.
Stir until the marshmallows and chocolate chips melt.
Pour the mixture into the prepared pan.
Sprinkle the crushed candy on the fudge and cool it at room temperature until it freezes after about 2 hours.
Remove the fudge from the pan by grabbing the foil or parchment stand out and removing the candy.
Peel foil or paper, cut into 1-inch squares.
Adapted from Flying Brownie by Melissa Martinez: Shirley van has prepared 100 delicious homemade food gifts for friends and loved ones from afar. Three-
Layer 1/2, Mint Bark1 (11 oz. )
30 red chocolate chips-and-white-
Hard mint with stripes. (about 1/2 bag)
Bittersweet chocolate.
3/4 teaspoon of heavy cream.
Mint extract a 13-by-
Baking tray with foil 9 inch.
Put the white chocolate in a heatstroke-proof bowl and on a pan with little water.
Do not let the bottom of the bowl touch the water.
Stir occasionally until the chocolate melts smooth.
Remove the hot chocolate.
Pour 2/3 cups on the rectangle on the foil.
Apply the chocolate to the baking tray with a sugar shovel.
Sprinkle 1/4 cups of crushed pepper.
Refrigerate to solidify after about 15 minutes.
Place the bittersweet chocolate, cream and mint extract in a medium sized pan.
Medium temperature
Low heat, stir frequently until the mixture has just melted and smooth.
It\'s not cold, it\'s about 5 minutes.
Remove the baking tray from the refrigerator and pour the bittersweet chocolate mixture over the white chocolate rectangle.
Spread the bittersweet chocolate evenly on one layer with a sugar shovel.
Refrigerate for about 25 minutes until very cold and strong.
Re-heat the remaining white chocolate in just boiling water.
Work quickly, pour white chocolate on a solid bittersweet layer with a sugar shovel, covering.
Sprinkle the remaining chopped pepper.
You won\'t calm down until 20 minutes later.
Carefully lift the foil from the baking tray with a large cutting plate.
Trim any rough edges of the rectangle.
Cut the bark horizontally into 2-inch-wide strips.
Cut each piece into 3 segments, and then cut each section diagonally into 2 triangles.
Wrap in an airtight container with wax or sheepskin paper to prevent them from sticking together.
In the fridge.
Adapted from Orangette, orangette\'s recipe by Melissa Martinez. blogspot. com.