You’ll need whipping cream, vanilla and peppermint extracts, powdered sugar, and some more of those stupid chopped Kisses that made you wonder who you are and why you’re here. Immediately before serving, make the peppermint whipped cream. Transfer to a small ziploc bag and cut the corner off the bag. When the cheesecakes are cool, place some chocolate chips and a little shortening in a small bowl and microwave for about 30 seconds or until the chocolate is melted and smooth and the shortening is incorporated. Remove from the oven and allow to cool completely. Fold in 1 cup of the chopped peppermint candy piecesĪnd divide the mixture evenly among the lined muffin tin cups.īake for 15-18 minutes or until a knife inserted into the center of one of the cakes comes out clean. Add the extractsĪnd the egg and mix until completely smooth. And when I say, “just chopped them up,” I mean, I wondered halfway through, “Why am I doing this? Should I have used a food processor? If I do things like this, do I really love myself?” Yeah.Īnyway, in a medium mixing bowl, combine the cream cheese and sugar with an electric hand mixer until smooth and combined.Īdd the flour and baking powder and mix until combined. I would have actually preferred to use a bag of those Andes Peppermint White Chocolate pieces from the baking aisle, but I couldn’t find them, so I used Hershey’s Peppermint Kisses instead and just chopped them up. Set aside.įor the cheesecakes, you’ll need some cream cheese, sugar, an egg, peppermint and vanilla extracts, baking powder, flour, and some peppermint white chocolate candy. Place 1 tablespoon of the cookie mixture in each lined muffin cup and gently press with the back of a spoon. Place the Oreos in a blender or food processor and blend the Oreos until they’re crumbs. Line a 12-cup muffin tin with foil liners and set aside. So when I started thinking about what I REALLY wanted for Christmas (because despite what Mariah Carey says, all I want for Christmas isn’t really you…it’s peppermint), I decided it was mini peppermint chocolate cheesecakes.įor the crust, you’ll need some Oreos (just regular Oreos–not the thin ones or Double Stuft) and some melted butter. It’s all doom and gloom until someone rounds up that first carton of peppermint Blue Bell ice cream and then I think everything might be okay in the world. Actually, mostly the peppermint, but the chocolate is always a welcome bonus. Let them cool on the baking tray for 10 minutes, then move them to a wire rack to cool further.If there is one thing that can get my grinchy self into the holiday spirit, it’s peppermint and chocolate.Bake the cookies for 11-12 minutes until puffed.Place cookies at least 2 inches apart on the prepared baking sheet.Repeat with the remainder of the dough balls and cheesecake. Fold the dough around the cream cheese ball until it's covered, then roll the ball in the palms of your hand. Flatten a piece of cold cookie dough in your hand, then place a cold cheesecake dollop in the center.Preheat the oven to 350☏/180☌ and line a cookie sheet with parchment paper.Cover with plastic wrap and refrigerate for at least two hours or up to 24 hours. Shape the dough into 10 mounds and place on a parchment paper lined plate.Add the dry ingredients and use a rubber spatula or wooden spoon to fold them together until combined. Once creamy, add the egg and vanilla extract and beat these in.Beat the butter and sugar on medium-high speed until light and creamy. Add the room-temperature butter, granulated sugar, and brown sugar in a large mixing bowl or the bowl of a stand mixer with a paddle attachment.Whisk all-purpose flour, cocoa powder, baking soda, and salt in a small bowl and set aside.Dollop 10 spoonfuls of the mixture onto parchment paper, then place it into the freezer while you make the cookie dough.In a medium bowl, using an electric hand mixer, whip together the cream cheese, sugar, peppermint extract, and food color until nice and creamy.
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