Sentences with phrase «peppermint cream cups»

A few recipes to draw you in that are found in the book include her autumn beauty bowl, pumpkin mousse, and cool peppermint cream cups.

Not exact matches

Peppermint Frosting 8 tablespoon butter, room temperature 2 - 3 cups powdered sugar 1 teaspoon peppermint extract 2 tablespoons heavy cream Pinch of salt

Ingredients 1 1/2 quarts gluten - free peppermint ice cream 7 ounces (2 2/3 cups) angel - flake coconut 1 cup hot fudge, for serving (store bought or homemade) Ribbon candy or crushed candy canes for decoration

3 large egg whites 3/4 cup sugar 1/2 teaspoon pure peppermint extract Red gel - paste food coloring 1 cup heavy cream 6 ounces good - quality semisweet chocolate, finely chopped

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

In the bowl of an electric stand mixer fitted with a whisk attachment, beat 1 cup of heavy cream with 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract, and a few drops of peppermint extract.

1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more for garnish Whipped cream for serving Vanilla ice cream for serving Hot Fudge for serving

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

ingredients PEPPERMINT CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candiesPEPPERMINT CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candiespeppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candiespeppermint candies (crushed)

In the bowl of an electric stand mixer fitted with a whisk attachment, beat 1 cup of heavy cream with 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract, and a few drops of peppermint extract.

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

Creamy Peppermint Hot Cocoa Ingredients: 1 1/2 cups almond milk, unsweetened (can use almond, coconut, hemp, etc.) 4 T sugar free Hershey's Chocolate syrup (Great Value should also work) 1 T heavy whipping cream (or coconut cream) 1 - 2 drops peppermint extract (careful — you only need a tiny bit!)

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter