Peppermint Pound Cake With Cream Cheese Peppermint Bark Frosting Recipes

PEPPERMINT POUND CAKE WITH CREAM CHEESE PEPPERMINT BARK FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
• Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
• Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
• Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
• Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
• Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
• While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
• Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

PEPPERMINT CREAM POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies., Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

PEPPERMINT POUND CAKE

Steps:

• Preheat oven to 300°F.
• Grease and flour (or use baking spray) a bundt or tube pan.
• In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
• Add the sugar and cream until light.
• Add the egg yolks, one at a time, and beat well after each addition.
• Add the flour in stages, blending well after each addition (do not overbeat).
• Fold in the vanilla and peppermint.
• In a separate bowl, whip the egg whites until stiff, but not dry.
• Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
• Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
• Break chocolate bark into small pieces; sprinkle over cheesecake before serving.