Creamy Peppermint Candies

Minty sweets are one of my favorites during the holidays. When that cool rush of flavor wafts over your tongue you can't help but think of cooler days and longer nights.

So I decided this years neighbor gift would be these delicious Creamy Peppermint Candies. They are the perfect combo of mint and cream that melt in your mouth upon contact.

Bonus: They are so easy to make, require only a few ingredients, and NO BAKING or REFRIGERATION is required!!!


Grab an apron and pipe away!

Ingredients: 
yields ~200-250 nickle size mints (5 cups of mints) 
1-8oz package of cream cheese, softened 
5 cups of powdered sugar
1-3 drops of peppermint extract (Depending on how "minty" you want it. Less is more with this stuff)
1/2 tsp vanilla extract
1-2 drop of green food coloring (depending on how "green" you want them to be, i was going for fresh mint so I kept it light)


Directions: 
On a large flat surface or baking sheet layout parchment paper.
In a stand mixer, beat cream cheese until smooth.
Slowly add in powdered sugar until well combined.
Beat in vanilla, food coloring, and peppermint extract until smooth.
Fill a frosting pipping bag fitted with a star tip with the mixture.
Pipe nickle size mints unto the parchment paper and allow to air dry for 8-12 hours.
Using a knife, gently scrape the mints off the parchment paper and place in an air-tight container or jar for storage.

They will last about 2 weeks un-refrigerated, 1 month refrigerated, and will freeze for up to 4 months.

ENJOY!

P.S. I packed mine up and gave them to our neighbors for Christmas.

 
 

Chocolate Peppermint Roll

What a treat! And so easy!

 You know I've never made a "roll" before because I had a fear that I was going to mess it up. The whole flipping, rolling, unrolling thing, kinda freaked me out. But boy, am I glad I tried. It was a cinch and really hard to mess up, and if you do, such as get cracks, don't worry that delicious filling you made fills in the cracks. It's amazing.

This roll was inspired from the good ol' pumpkin roll I'm sure many of you saw this past Fall, but I wanted to make this one a little more Christmas-y, thus the peppermint.

Oh, and of course chocolate, everything is always better with chocolate.

On a healthy note, I cut the sugar in half from the original recipe I found on My Baking Addiction (go check out her recipe and photos, they are stunning), used greek yogurt instead of sour cream, and used my flax seed egg replacement* since I was short one egg, and these babies still got rave reviews.

Only thing I would say to be mindful of is the peppermint extract. This stuff is strong! So be careful measuring and feel free to adjust the amount based on personal preference.

Go indulge in some chocolate peppermint heaven.

Ingredients:
CAKE

3/4 cup flour
1/4 cup powdered sugar
2 tbs cocoa powder
3 eggs*
1/2 cup  granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2/3 cup greek yogurt

*If you don't have enough eggs you can mix 2tbs ground flax-seed with 3 tbs water, stir and let sit for 3-5min to make one egg replacement.

FILLING
1 8oz package of cream cheese, softened
1  cup powdered  sugar
6 tbs butter, softened
1 tsp vanilla
1 tsp peppermint 

Directions:
Preheat 375 degrees F.
Line a 15 x 10 pan with parchment paper and spray with non-stick cooking spray. set aside
Sprinkle a clean tea towel with 1/4 cup powdered sugar. Set aside.

In a large bowl combine flour, cocoa powder, baking soda and powder,  and salt. Slowly add in eggs, vanilla, sugar and greek yogurt. Mix until well combined. 
Spread batter evenly into prepared pan--It's okay if if the batter doesn't fill the pan, it will expand.

Bake for 13-15 min until top of cake bounces back when touched. Immediately flip cake onto prepared tea towel. Beginning with  narrow end, roll up towel and cake together into a roll and let cool on a wrack for 15-20 min.

To prepare filling, beat cream cheese, powdered sugar, butter, vanilla, and peppermint until smooth.
Carefully unroll cake, remove towel. Spread cream cheese mixture over cake  and re-roll cake. Wipe off any excess mixture and wrap and plastic wrap and refrigerate for at least one hour.

Slice and enjoy!!!!