o make into a rich syrup. Pour into a 16 ounce
Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.
Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.
Top with Whipped cream.
Red sugar sprinkles.
pour the half and half into a medium saucepan.
stir chocolate chips into the pan.
turn the heat onto medium-low and melt the chocolate into the half and half.
DO NOT LET THIS BOIL.
Once the chocolate is melted turn the heat off.
give it a good stir and mix in the peppermint syrup.
Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Mix the strawberry syrup with 1/2 cup water, 1/2 tsp lemon juice and red food color. Divide among 4 ice pop molds and freeze for 30 mins.
Divide the peach nectar among the molds and freeze for 30 mins. Press ice pop sticks into the peach layer. Mix the peppermint syrup and 1/2 cup water. Divide among the molds and freeze for 30 mins.
Mix the lemon syrup with 1/2 cup water, 1/2 tsp lemon juice and yellow food color. Divide among the molds and freeze for at least 3 hours.
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
In a large bowl with the mixer at moderate speed, beat cream cheese and the all-purpose cream until smooth. Gradually beat in sugar.
Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth.
Pour into the pie crust; place on a cookie sheet. Bake at 300\u00b0 C in an oven 30 to 35 minutes or until set.
Chill 4 hours. Serve cold. Drizzle with the peppermint syrup, if desired.
ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
an.
Frost with Pink Peppermint Frosting when cake has cooled
Put the peppermint candies into a plastic bag
Peppermint Vanilla Cake:
For the
Bring cream and corn syrup to simmer in medium saucepan
br>
For the smaller recipe, roll dough into a rectangle
nd crushed peppermint candies in large bowl. Add contents of syrup pouch
peed.
Add the corn syrup and peppermint oil or extract and
ntil light and fluffy. Add peppermint extract. Add eggs, 1 at
maple syrup, egg, vanilla extract, and 1/2 teaspoon peppermint extract to