While flipping through an old Christmas magazine the other day...I came across a fun and easy surprise topping for hot chocolate or coffee...peppermint whip. Use your food processor or coffee grinder to pulverize several peppermint candy canes. Fold a few spoonfuls of the powder into freshly whipped cream...about three tablespoons of powder per cup of cream. Spoon dollops of the pink cream on hot beverages...or dessert. It is finger lickin' good...you might just want to have it instead of dessert!
If you are still in the baking mode...you might want to try Cranberry Bliss Bars...a rich and delightful bar that I posted the recipe for last year. And if you like gingerbread...you will like this moist loaf with cream cheese frosting that we have been enjoying this year. It is a recipe I found at RecipeZaar...with a few changes.
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1 teaspoon ground cloves
- 1 cup white sugar
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 1 teaspoon orange extract (optional)
- 1 cup applesauce
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
3 teaspoons lemon juice (or use milk if you prefer)
- Preheat oven to 350°F Grease and flour a 9-inch loaf pan.
- In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
- Pour the batter into a loaf pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
- For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar and lemon juice. Frost the loaf when it is completely cooled.
The best of the season to you...