Ghiradelli Peppermint Bark Ice Cream

Merry Christmas from Annapolis, Maryland, where the weather is 60 degrees and rainy! It really is strange having spring (almost summer) like weather during the holidays. A couple months ago I heard that the Maryland area was going to have a very snowy winter, but I am not so sure if I can believe it. If the cold does hit, it will be quite a shock to the system. Enough about the weather...let me tell you about this ice cream! I have been obsessed with Peppermint Bark the past few weeks. Amazon had a 21 ounce bag of both milk chocolate and dark chocolate Ghiradelli peppermint bark squares for 14 dollars, which is a great deal that I could not pass up. I have been snacking on the candies, giving some out in baggies with Christmas gifts, and using it for this peppermint bark ice cream. I love it. You can grind up the peppermint bark as finely as you want, or you can make it more chunky, all depending on how much crunchy texture you like in your ice cream. If you don't like chunky, I suggest you chop it up very finely and omit the mini chocolate chips from the recipe. I had been thinking of making pie for dessert after our Christmas dinner, but because the weather is so warm, I decided to go with this festive ice cream instead. Hope you and yours are having a wonderful Christmas and best wishes for 2016! Enjoy.

Recipe for Ghiradelli Peppermint Bark Ice Cream

INGREDIENTS:

1 cup of heavy whipping cream
1/4 cup of whole milk
1/3 cup of granulated sugar
1 tsp. of pure vanilla extract
1 - 2 drops of pure peppermint extract (peppermint is VERY overpowering, so seriously just do a drop or two unless you want a strong peppermint flavor)
2 ounces - about 5 candies - of Ghirardelli peppermint bark squares (or your favorite brand)
1 - 2 Tbsp. of semisweet mini chocolate chips (optional - don't use if you don't like chunky texture in ice cream)

DIRECTIONS:
In a metal bowl, mix together the heavy whipping cream, whole milk, sugar, pure vanilla extract, and peppermint extract until smooth. Cover with a lid and set aside for 10 minutes to allow the flavors to meld together, stirring occasionally. Put the bowl in the refrigerator and chill for 3 - 9 hours (I let it sit overnight and then made the ice cream the next morning).

Right before making the ice cream, place the peppermint bark candies into the bowl of a food processor. Pulse until the candies are chopped to desired consistency.

Make the ice cream. Give the mixture a stir and then pour into the bowl of an automatic ice cream maker. When it resembles the consistency of a thick whipped cream, pour in the peppermint candies and chocolate chips. Continue to mix until ice cream is finished. Put into a freezer-safe container. Freeze for several hours. Serve each bowl with an extra peppermint bark candy.

Recipe Inspired by: Williams Sonoma Ice Cream - Crushed Peppermint Ice Cream
Recipe makes approximately 3 - 4 servings. 

Peppermint Sugar Cookies

I had so much fun making the peppermint truffles the other day! I had leftover peppermints, so I wanted to make another fun treat. I came across a peppermint crunch ball cookie recipe, and I decided to try it out. The cookies did not turn out exactly how I thought they would (I thought they would be crunchier and I didn't think they would flatten - I guess names of recipes can be deceiving), but they were really yummy. The cookie is sweet, but not too sweet - with just the right amount of peppermint. The texture is nice & I love the slight crunch from the crushed mint and sugar. They are cute & festive and perfect for the holidays - enjoy!

Recipe for Peppermint Sugar Cookies

INGREDIENTS:

2 sticks of unsalted butter, softened at room temperature
1 cup of confectioners sugar
1 egg
1/4 tsp. of vanilla extract
3/4 tsp. of peppermint extract
2 1/3 cups of all-purpose flour
1/8 tsp. of salt
10 - 15 crushed mini candy canes or Starlight mints
2 Tbsp. of granulated sugar
Decorative Sugar (optional)

DIRECTIONS:
In a large mixing bowl, beat together the softened butter and confectioners sugar with an electric hand mixer set on medium speed. Mix for a few minutes, until the mixture is smooth and creamy. Add in the egg and mix to incorporate. Stir in the vanilla extract and peppermint extract. Slowly add the flour to the mixture, by pouring in 1/3 cup at a time. Use the hand mixer to beat on low for several seconds after each addition of flour. Mix in the salt. Make sure all ingredients are well blended together. Cover the bowl with a lid and put into the fridge for 1 - 2 hours.

Preheat the oven to 375 degrees. Line baking sheets with parchment paper. In a small bowl, mix together the crushed peppermints (I grind up the Starlight mints in my food processor) and granulated sugar. Take the mixture out of the fridge. Use a cookie dough scoop to scoop the mixture up and roll into 1 1/2-inch balls. Coat the balls in the crushed mint and sugar mixture and place on baking sheet. Space each ball about 2-inches apart from each other. Place in oven and bake for 12 - 14 minutes.

Optional: About 3 minutes before the cookies are finished baking, sprinkle decorative sugar on top of each cookie and then put back into the oven.

Once cookies are finished baking, transfer them to a wire rack to cool.

*Makes about 3 dozen cookies.

Recipe Adapted from: Mr. Food

Dark Chocolate Peppermint Truffles

I was going to wait to post this recipe over the weekend, but I am just so excited about it that I had to share it now! I made peppermint truffles for the first time yesterday. The filling was made with a dark chocolate ganache with peppermint extract, and then I dipped them in dark chocolate and sprinkled on some crushed mints. They were pretty amazing. I took some by a friend's house this morning on my way to work, and she messaged me to let me know that they are the best truffles I have ever made (she has sampled the coconut truffles, sweet cream and walnut truffles, cookie dough truffles, and pumpkin truffles)! I think I might agree with her, but I need to go eat another one before I can know for sure. Greg loved them too, and so did my coworkers at the elementary school.

These truffles are the perfect holiday baking project - all of your friends, coworkers, and family would love to have some of these delicious festive treats! They would also be great to serve at a holiday party, or at a shower that is held during the holiday season. Enjoy.

Recipe for Dark Chocolate Peppermint Truffles 
INGREDIENTS:

For the filling
10 ounces of semisweet baking chocolate, chopped very finely
8 ounces of whipping cream or heavy whipping cream
1 1/2 - 2 tsp. of peppermint extract (I used 2 tsp.)
For the coating
16 ounces of semisweet baking chocolate, coarsely chopped or broken in half
10 - 15 crushed mini candy canes or Starlight mints

DIRECTIONS:
For the filling
Chop the chocolate. It can be chopped by putting it into the bowl of a food processor and pulsing until chopped very finely. Put the chocolate into a heat-safe metal bowl. Put the cream into a small saucepan. Set the saucepan over medium heat and bring it to a simmer (watch it closely). Once it simmers, pour it over the chopped chocolate. Let it sit for 1 - 2 minutes. Gently stir the mixture for about a minute, making sure to fully incorporate the cream and chocolate together. Stir it until it is smooth and completely dark in color.  Stir in peppermint extract.  Let it rest on the countertop for about 10 minutes. Cover the bowl with a lid and place it into the refrigerator for several hours, to allow the mixture to harden.

Use a cookie dough scoop to scoop up the mixture and then roll with your hands into 3/4-inch to 1-inch balls. Place the balls onto parchment lined containers. Cover the containers and place in the freezer for at least 2 hours.

For the coating
Line a baking sheet with parchment paper. Put the crushed mints on a corner on the baking sheet or in a small bowl. Use a small spoon to sprinkle the mints onto the truffles, when ready for that step.

Put the coarsely chopped chocolate into a small to medium saucepan. Put about 3/4 cup of water into the bottom pan of a double boiler. Set the double boiler over medium-high heat. When steam begins to come up, place the saucepan with the chocolate on top of the boiler. Stir the chocolate frequently until it is completely smooth and melted. Turn off the stovetop. Take one container of the filling out of the freezer. Drop one of the balls into the melted chocolate, and use a spoon to completely coat. Use the spoon to carefully place the truffle onto the baking sheet. Sprinkle the crushed mints on top, while the chocolate is still wet. Repeat until each truffle is coated with the chocolate. Repeat with the remaining containers of the filling in the freezer.

Place the baking pan with the truffles in the fridge, and allow the coating to harden before serving.

Recipe makes 25 - 30 truffles.

Recipe Adapted from: Food For My Family 

Dark chocolate peppermint truffles - possibly the best truffles I have ever made...

NOTE: Since there is cream in the filling, it is best to store the peppermint truffles in the fridge - don't let them sit out long.