Peppermint Cream Beignets Recipes

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

RICOTTA BEIGNETS

Steps:

• Cover a baking sheet with several layers of paper towels.
• In a large bowl, whisk the ricotta to loosen it slightly. Add the eggs and egg yolk and whisk to combine. Add the granulated sugar and orange zest and whisk to combine. Scrape the seeds from the vanilla bean and add the seeds to the bowl (use the pod for vanilla sugar; see Chef's Notes) and whisk to combine. Add the flour, baking powder, and salt and whisk just to combine--do not overmix. The batter can be used immediately or refrigerated overnight (see Chef's Notes).
• In a medium pot, heat about 4 inches of oil over medium heat. You can either attach a deep-fry or candy thermometer to the pot and heat until it reads around 325 degrees F (162 degrees C) or just use a little bit of batter to test the oil temperature: If the batter immediately sizzles and rises to the surface, the oil is ready; if the batter begins to brown immediately, the oil is too hot--remove it from the heat and let it cool somewhat, then try the test again.
• Working in batches so you don't overcrowd the pot, drop tablespoons of dough (I use a No. 60 or 1-tablespoon scoop, but you can just wing it) into the hot oil and fry, turning occasionally, until the beignets are golden brown on both sides, 3 to 4 minutes. Use a slotted spoon or a spider to lift the beignets out of the oil and set them on the paper towels to drain.
• Transfer the warm beignets to a serving platter. Sift powdered sugar generously over them and serve immediately.

PEPPERMINT CREAMS SUGAR RUSH

Steps:

• In a bowl, stir together the sugar, condensed milk and extract until it forms a smooth, soft dough. Keep the dough covered in plastic wrap so it won't dry out.
• Dust your board with powdered sugar and roll the dough out until it is about 1/8-inch thick. Cut into 1 1/2-inch rounds or other shapes, re-rolling the dough as needed.
• Put the chocolate into a heatproof bowl and set it over a pot of simmering water to melt it. Alternately, put the bowl into the microwave and cook in 30 second intervals, stirring each time.
• Dip the peppermint creams into the chocolate until they are half covered. Lay them onto a parchment or wax paper-covered baking sheet until set.
• Store the creams between sheets of parchment or wax paper, dusted with powdered sugar, in an airtight container. They will keep for 2 to 3 days.

PEPPERMINT CREAMS

Steps:

• Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
• Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
• If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

PEPPERMINT CREAM BITES

Steps:

• Preheat oven to 350-degrees. Line an 8"x8"x2" inch baking dish with foil, extending foil over the pan edges; set aside.
• In a medium bowl combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake for 8 minutes. Cool slightly in pan on a wire rack.
• Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste.
• Spread peppermint mixture evenly over the prepared crust. Freeze for 45 minutes.
• In a microwave-safe bowl combine chopped chocolate and shortening. Microwave on high for 1 minute or until chocolate is melted, stirring once. Let chocolate cool for 15 minutes; pour over mint layer and spread evenly.
• Using foil, lift the uncut bars out of the pan. Use a 1 1/2 inch round cookie cutter to cut mixture into rounds or cut mixture into squares. Makes 30 cookies.

HOMEMADE PEPPERMINT COFFEE CREAMER

Steps:

• Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
• Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.