White Chocolate Peppermint Mousse

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We’re in the thick of the holiday season here and I’ve promised myself, and family, to take it easy in the kitchen. At least for now, but I do love whipping up all sorts of goodies and I’ll deal with the repercussions come January!

What I love about this mousse is that it is so easy to make, yet so elegant. Who is going to pass up chocolate mousse? Using white chocolate and crushed candy canes makes it a perfect holiday dessert whether you’re entertaining or gathered around the kitchen island after dinner which was the case at my house last night. Chocolate and peppermint are one of my all-time favorite flavor combinations. This recipe is always well received in my house and I know we haven’t seen the last of it this season.

To get the most flavor, use a higher quality white chocolate that contains cocoa butter. Really though, I’ve used your run of the mill white chocolate and we’re still happy campers. This may be frozen.

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White Chocolate Peppermint Mousse

Ingredients

  • 1 (4oz.) bar white chocolate, chopped
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 tsp pure peppermint extract
  • 1 1/4 cup chilled heavy cream
  • 2 Tbsp chopped or crushed peppermint candies

Melt white chocolate in a double boiler, about 3 minutes. Watch closely and stir often so that the chocolate does not seize. Set aside to cool slightly.

In a separate bowl, combine egg yolks and sugar, and heat in a double boiler. Whisk constantly until egg yolks feel hot to the touch and sugar has melted, about 3 minutes.

Fold egg mixture into white chocolate. Add peppermint extract and fold to combine. Let cool about 10 minutes.

Using an electric mixture on medium-high speed, beat ream in a large bowl until stiff peaks form, about 3 to 5 minutes. Be careful not to over beat. Fold whipped cream into white chocolate mixture, mixing thoroughly.

Scoop mousse into a large resealable bag. Snip one corner of the bag and pipe mousse into 6 cups or small bowls. Alternatively, use a large spoon to scoop mousse into bowls and smooth surface. Refrigerate until chilled, at least 2 hours and up to overnight. Just before serving, sprinkle with peppermint candies. Serve chilled.

Source: Hannaford Fresh, November/December 2014

OXO Cookie Press Giveaway

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Every year, as Christmas approaches, I say, “This year I’m going to take it easy, not do as much and simply relax. Make only our favorites and not go bananas trying new recipes.” Every year I go bananas. That’s half the fun of it though, right? Cookies and other treats are obviously the most fun to make and you can share with loved ones, colleagues, the postman, etc. to get them out of your house quickly before you eat them all.

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We love making all sorts of cookies and have our favorites. Making simple butter cookies with fun sprinkles is always a must and they often find themselves waiting for Santa on Christmas Eve. My sous chef loves adorning anything with sprinkles, so we really bling them out. She, like me, also loves gadgets. I try to stay away from uni-taskers, but a cookie press is kind of needed when you do spritz cookies. You could cut a million tiny cookies out with a cookie cutter, but I’m not going there. I don’t even really enjoy making normal sized cookies with cookie cutters. Over the past couple of years I’ve really enjoyed using my OXO Good Grips Cookie Press. It had a ton of great reviews on Amazon and it has definitely lived up to its reputation. I received another OXO Cookie Press as part of a fundraising campaign and knew I wanted to save it for one lucky reader. So, here ya go. Simply enter to win below using the widget. When the contest is over my aim is to get it out to you as soon as possible so hopefully this will be putting this tool to good use and having fun this holiday season. Good luck and Happy Holidays!

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This prize is provided by The Way to His Heart, because I want cookie decorating to be more fun and less work this holiday season! This giveaway is for residents of the contingent United States and will end on December 12th, 12:00 pm EST. Physical address required for shipping; no PO boxes. You must be 18 years or older to enter.

Peppermint Bark

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I don’t typically “re-do” posts for better pictures, but this recipe is such a favorite and requested by all each and every year, that I felt a better picture was needed to do the recipe justice and bring it back into the forefront since I originally posted this back in 2009. Granted, it’s still not amazing, but this stuff just doesn’t last long in my house! As I said way back when, I first made peppermint bark a many years ago when I first met my husband. I put it out at a party and no one would touch it. Finally, a cousin ate some and now it’s a requested favorite during the holidays. My husband , who doesn’t like white chocolate, even requests it for his July birthday! This recipe is so easy and I prefer it to others that combine chocolate with white chocolate. It makes it so easy to make, it stands apart from all of the other chocolates that are already present this time of year, and it just looks prettier when you prepare it with just white chocolate. This is one of the staples in my candy and cookie tins that we hand out for the holidays. Give it a try, I’m pretty sure you’ll like it too!

Since we make this recipe several times in the month of December, we’ve gotten it down to a science. My daughter crushes the candy canes, I melted the chocolate, and then she helps smooth out the mixture. I will say that I don’t typically cover the entire baking sheet, just smoothing out until I reach a thickness I prefer. Some like a thick bite, but I prefer it to be a little thinner.

Peppermint Bark

  • 2 pounds white chocolate, chopped into half-inch pieces (or white choc. chips will work)
  • 12 large candy canes
  • 1/2 tsp peppermint extract

Line an 11 x 17 inch cookie sheet with parchment paper. In the top of a double boiler, melt white chocolate, stirring often.

Place candy canes into a plastic bag and crushed with the flat side of a meat tenderizer. Stir pieces of candy cane and peppermint extract into the melted chocolate. Remove from heat and pour mixture onto prepared baking sheet, spreading evenly. Refrigerate until firm, about 25 to 30 minutes, and break into pieces and serve. Best if stored in an airtight container in the refrigerator, but it is totally fine left in cookie tins, etc. for gifts.

Makes 2.5 pounds

Create My Cookbook Giveaway

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The holiday season is upon us and if you’re like me, you’re scrambling for gift ideas for some. I always want to do something that the recipient will actually enjoy and use. You don’t want to go too practical though and lose that personal touch. Well, I’ve got a great idea for you! Create a professionally printed cookbook using all of your, or their, favorite recipes. If you know they love to cook and you’re not so into it, maybe simply give them a gift certificate and let them create their own cookbook.

Create My Cookbook is giving two lucky readers $45 gift certificates to create their own cookbook, soft or hardback, in time for the holidays. I wanted to get this giveaway to you so that you’d have time to get your cookbook completed so I haven’t even started on my own, but I am so excited about receiving this offer from Create My Cookbook. I honestly can’t decide if I’ll be making one for my own (I’d love to create a small book of our go-to recipes for quick reference for me, my husband, and now my daughter!) or create something special for a friend. Decisions, decisions! You have the easy part right now though, simply enter below! Give someone the gift of having their very own cookbook, including a page for a dedication and your own pictures. You could do something straightforward or have silly pictures from the past that remind you of that particular recipe!

 
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Create My Cookbook is providing me with a gift certificate and are sponsoring this giveaway, but as always the opinions expressed here are solely my own. This giveaway is for residents of the contingent United States and will end on December 5th, 12:00pm EST. Winners will need to respond within 48 hours or forfeit the prize. Good luck!