Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, beat together the shortening, egg and peppermint extract until smooth and creamy. Stir in the cake mix. Roll teaspoonfuls of dough into balls and place them 1 inch apart onto prepared cookie sheets.
Bake for 8 -10 minutes in the preheated oven. Watch very closely. when they start to crack they are done.
f a food processor, pulse chocolate cookies until fine. Transfer to
Combine 1/2 cup hot milk with chocolate peppermint patties, stirring well.
Add pinch of salt and remaining hot milk.
Heat to simmering.
Do not boil.
Add cream.
Serve hot.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ough comes together. Stir in peppermint candy. Cover bowl with plastic
evel tablespoons of dough into balls. Place on prepared trays. Using
br>Melt sweet and milk chocolate in a double boiler.
to make the peppermint icing, combine powdered sugar, peppermint extract and 2
immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3
Mix together sugar, milk, and peppermint in a large bowl.
Roll mixture into small balls. Place on wax paper and chill.
Melt chocolate chips and paraffin together in top of double boiler.
Remove from heat, leaving chocolate over hot water.
Using a toothpick, dip balls into melted chocolate.
Cool on wax paper.
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
b>peppermint extract. Add flour, stir until just combined. Stir in chocolate
n eggs and peppermint extract. Add melted chocolate and beat until smooth
lour and 1 cup mini chocolate chips in a large bowl
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
balls. Freeze 10 minute Dip balls in melted chocolate; place
et.
Mix the melted chocolate with 2 tsp oil in
nto butter mixture. Sir in peppermint candies. Shape dough into a