The time has come in the semester when the newness of classes beginning has worn off. Things are becoming more fast-paced and overwhelming to some. I am not so overwhelmed that I am going to scream, yet! I do find myself lacking the time and or energy for extracurricular cooking. I have kept things basic for the last few weeks. I am feeling rather sad that I have not been able to put together a family meal lately. I might just have to make a point to get my parents up to my place this weekend. We will see what the next few days have to bring.
On that note, I am going to share with you a recipe I made for my husband’s Christmas party. I think it has a Christmas and Valentines aura to it, so it would be good for either holiday. On the other hand, if you like peppermint anytime is a good time to make this. This is not a recipe that you can put together last minute. There are quite a few steps in the process of making this dessert. It may seem tedious but the overall result is delectable.
CRUST
½ cup chocolate mint chips
¼ cup unsalted butter, cut up
1 ¼ Cups chocolate cookie crumbs (put 24 chocolate wafer cookies in a bag and crush with rolling pin)
FILLING
¾ cup chocolate mint chips, divided
1 tablespoon plus ¼ cup unsalted butter, softened, divided
2 oz. cream cheese, softened
2 Tablespoons heavy whipping cream
3/8 teaspoon peppermint extract (1/4 + 1/8 teaspoons)
¼-teaspoon vanilla extract
3 cups powdered sugar
TOPPING
4 oz. semisweet chocolate, chopped
1/3 cup heavy whipping cream
2 tablespoons crushed peppermint candies (shake crushed candy in a fine strainer to remove fine candy dust)
Heat oven to 350*F. Line 8-inch square baking pan with foil; spray foil with cooking spray. Heat ½-cup chocolate mint chips and ¼-cup butter in medium saucepan over medium-low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan. Bake for 6-8 minutes or until fragrant and cool completely on wire rack.
Heat ½-cup of the chocolate mint chips and 1 tablespoon of the butter in a small saucepan over medium-low heat until melted, stirring constantly. Remove from heat; cool to room temperature.
Beat remaining ¼-cup butter and cream cheese in a large bowl at medium speed until smooth. Beat in 2 tablespoons cream and peppermint and vanilla extracts. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining ¼-cup chocolate mint chips. Spread over crust; smooth out the top. Refrigerate 15 minutes or until set.
Meanwhile, place chopped chocolate in a medium bowl. Bring ½-cup cream to a boil in a small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate for 1 hour or until set. Store in refrigerator and keep chilled while serving.
Enjoy!
That sounds really good. For me to say that, and knowing that I don't care that much for chocolate, has to say something. I understand how hard it is to get the family together. If it were not for the holidays, I don't think that I would ever see my family. I think that your family is very lucky to have someone like you. Hey, by the way, do you have a good recipe for ribs on the grill? You seem to be such a good cook and make the most wonderful dishes; I was thinking you could give me an idea. Thank you.
ReplyDeleteI am not that great at cooking on a grill. However, I love to cookout in the summer. I am trying to learn some new techniques. I have never cooked ribs before, but seems like I just seen a good way to cook them on Create. If I can find that, I will definitely get back with you. Thank you so much for your compliments!!
ReplyDelete