Peppermint Dessert Recipes

These 20 peppermint dessert recipes are the perfect treat to celebrate the holiday season! With the delicious smell and taste of peppermint, your home will have the Christmas spirit in no time.

Peppermint Dessert Recipes Collage

Whether you are in the mood for brownies, cake, pie, or even ice cream, there is a yummy and sweet peppermint dessert recipe for you here.

So pick a recipe or a few and you will have a new favorite holiday dessert this year!

Peppermint Dessert Recipes

These 20 Peppermint Dessert Recipes are fun and festive, and perfect for the holiday season!

20 Peppermint Dessert Recipes collage of 4 pictures

The post Peppermint Dessert Recipes appeared first on Barbara Bakes™.

Gingerbread Cookies

If you think of Gingerbread Cookies when you think of the holidays, then this is the recipe for you! These traditional cookies are flavored with plenty of ginger, a hint of orange, and are delightful when decorated with your favorite icing.

White platter piled high with cutout gingerbread cookies

I’m one of those moms that packs cute lunches for my girl. Whether it’s ghost shaped sandwiches and cucumbers cut out to look like tiny spiders during Halloween, or adorable little Christmas tree shaped pepperoni and cheese pieces served with gingerbread cookies for a sweet treat – I am that mom and I wouldn’t have it any other way!

Now that Elle is a bit older, I am super excited about getting her into the kitchen during winter break to create some new holiday baking traditions and of course, pass down some from my childhood.

First on our list are homemade gingerbread cookies. They’re not only adorable, but also perfectly festive and so fun to make with kids.

Of course we’ll also be whipping up some of our other family favorites like peanut butter blossoms, snowball cookies, rum balls and Christmas cracker toffee.


The post Gingerbread Cookies appeared first on My Baking Addiction.


Caramel Filled Chocolate Cookies

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Who wouldn’t want to bite into a super chocolatey cookie, only to find a caramely surprise in the middle? Even though these cookies were a lot more time consuming and messy than usual drop cookies, it was totally worth the reactions I got once everyone bit into the centre. I had these bookmarked ever since I saw them over at Rebecca’s blog, indecisive baker.

I opted for caramilk instead of rolos because I think they just taste better.
Cadbury >> Hershey’s in my opinion.
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The only thing I was worried about was the caramel hardening after the cookies cooled because that would kind of defeat the purpose of putting a chocolate covered caramel in the centre in the first place. To retain the gooeyness of the caramel, I broke chocolate into squares and then froze them before wrapping in dough. By the way, I’m not sure if I just totally made that up, but I figured that if the caramel stayed cooler longer, it would cook less and therefore, not harden as much later. The frozen chocolate also helped with shaping the cookie because the dough stayed cooler longer and was less sticky. I would definitely recommend chilling the dough first before shaping.

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If only it wasn’t that obvious that there was something in the middle…
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Since I love Ina’s chocolate white chocolate chunk cookie recipe, I used hers minus the white chocolate instead. You can also use Rebecca’s recipe

Chocolate White Chocolate Chunk Cookies
Ina Garten
Makes 40 to 48 cookies

1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
40-48 caramilk squares/rolos

Preheat the oven to 350 degrees F. (I baked at 335 F)
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the butter mixture with the mixer on low speed until just combined.

Cover and place bowl into the refrigerator to chill for at least 2 hours. (you need to chill or else it’s too sticky)

Use a small cookie scoop (I use the Oxo brand, 2 tsp capacity) and unscoop it onto your hand. Flatten into a circle and place chocolate in the middle. Add another 1/2 a scoop to cover the top and seal the cracks.

Bake for 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Rapid Reaction: Trade-Gerüchte Galore! Power Ranking! Die NBA boostert!

Die neue Rapid Reaction versucht eine Bestandsaufnahme in Sachen Trade-Gerüchte, wundert sich über Shams, nennt mit Julius Schubert die besten fünf Teams der Liga und vieles, vieles mehr! Hier geht es zur … Rapid Reaction   (mehr …)

My New Breville Oven & an Exciting New Technique for Melting Chocolate

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It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

Black Pepper Panna Cotta & Red Wine Strawberries

Black Pepper Panna Cotta (main)

I bought a carton of strawberries.

I did it against my better judgment—the berries were suspiciously big and still a little out of season, not to mention overpriced. They were so red I couldn’t help but feel suspicious.

But I bought them anyway because I wanted to make panna cotta, and I thought berries would make the plate prettier. Plus, I’d found a half-cup of cheap cabernet in the fridge, forgotten by the apartment’s previous tenants, and I figured that would be enough to make mediocre berries taste good.

I went home and got to work, chilling the panna cottas and reducing the wine to a slow-bubbling glaze. After all that, I popped open the box of strawberries. I was surprised—they actually looked really good. Well, I thought, I’m glad they’ll photograph nice. I scooped up a handful, ran them under water, and let them tumble onto a cutting board, which slowly pinkened with juice. Before slicing, I picked up one of the smaller berries, pinched off the green, and popped the whole thing in my mouth.


Black Pepper Panna Cotta (strawberry)

Black Pepper Panna Cotta (spoon)

With one bite I was transported home to Seattle, to our front yard, to my mom’s strawberry patch.

She planted the seeds when I was a senior in high school. They’ve grown prolifically since then, the leaves a dense carpet. The berries are tiny, thimble-sized, and redder than roses. They’re profusely floral, like perfume in your palms, so fragrant you taste them before you’ve parted your lips. Each bite melts on your tongue and the sweetness probably causes cavities.

They’re the best strawberries I’ve ever had.

One year, I infused some into a jar of bourbon. Another time, I made shortcakes with thick dollops of real cream. But they’re always best as-is, still warm from the sun, by the bowl-full. My dad likes to dip them in black pepper, a preference I found off-putting until I tried it. You can’t actually taste the pepper—like salt on chocolate, it simply enhances the berry itself.

Once I’d settled on red wine strawberries, I added pepper to the panna cottas, without hesitation.

Black Pepper Panna Cotta (closeup)

The grocery store strawberries weren’t as good as my mom’s. Not even close. But they were outrageously better than I expected. The panna cottas were, too.

I was nervous they would stick to their molds, but each panna cotta wobbled right onto the plate. The texture was perfect—-firm enough to hold a shape, yet soft and creamy as pudding. The edges were smooth as marble. I’d originally imagined the pepper sprinkled throughout, and I was disappointed they had settled down instead. But on second glance, I liked the way it looked—-pure white with black flecks crowning the top, like caviar, gently trickling down.

And the berries. Glossy, sweet, and superbly robust. The color contrast was gorgeous. I didn’t regret stirring them into the red wine reduction, even though I usually like to eat delicious fruit as-is.

I’ll save that simple happiness for the next time I’m home.

Black Pepper Panna Cotta (half eaten)

A few notes about this recipe. The pepper wasn’t as spicy as I’d hoped, but the subtlety was lovely. If you want to really taste the pepper, though, add more, maybe even twice as much. I used a vanilla bean, which I think made it better (and prettier,) but you can also use extract. Finally, if you aren’t planning to turn out the panna cottas (just keep them in the molds, wine glasses, teacups, whatever) you could try using a tad less gelatin for an even softer texture.

Black Pepper Panna Cotta
Tweaked from David Lebovitz, who tweaked from Judy Witts
Makes 8 servings

4 cups (1l) heavy cream
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
1 1/4 tsp finely ground black pepper
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

Stir the heavy cream, sugar, black pepper, and vanilla bean (split lengthwise, using both the seeds and the pod) in a saucepan over medium heat. Bring the mixture to a gentle simmer, then immediately remove from heat, cover, and let sit for 30 minutes.

While the flavors infuse, lightly grease eight custard cups with a neutral oil (I used canola). Sprinkle the gelatin onto the cold water in a medium bowl and let sit for 5 – 10 minutes.

After the half an hour is up, remove the vanilla bean pod and gently reheat the mixture.

Pour the warm cream over the gelatin. Stir until the gelatin is completely dissolved. Pour the panna cotta into the prepared molds and refrigerate until set, 2 – 4 hours.

To unmold the panna cottas, I dipped the molds part-way into a bowl of warm water, then ran a knife around the edge of each cup. Flip onto a plate and gently wiggle the cup until the panna cotta lets go. Serve with red wine strawberries, or whatever you like.

Red Wine Strawberries
Also adapted from David Lebovitz
Makes enough to accompany the panna cottas

1 cup (250ml) red wine
6 tablespoons (100g) sugar
1 to 2 small baskets of strawberries (about 8 ounces, 200g)

Heat the red wine and sugar in a saucepan over medium heat until it thickly bubbles. Let the red reduce into a syrup, until only half of it remains (1/2 cup, 120 ml). Remove from heat and let cool completely.

Toss the strawberries (washed, hulled, and sliced) in the red wine reduction. Let sit for a minute or two, then spoon beside the panna cottas. They would also be incredible on cheesecake or vanilla ice cream.

No Bake Blueberry Cheesecake


In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of its baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.


This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a heap of gorgeous fresh blueberries.



The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!

The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.

No Bake Blueberry Cheesecake

Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version – use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!



175g/ 1 1/2 cups finely ground pretzels

50g/ 1/4 cup granulated sugar

170g/12 tablespoons unsalted butter


450g/ 1 pound cream cheese, at room temperature

100g/ 1/2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla paste or extract

240ml/ 1 cup heavy cream, cold


490g/ 3 1/2 cups blueberries

1 tablespoon sugar

1 teaspoon cornstarch

Mint or basil leaves if desired

To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty.

Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan.

Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing. 

Add the vanilla and lemon and stir to combine.

Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.

Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight. 

To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pan and cook until the blueberries have burst and released their juices, about 2 minutes. 

In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pan while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.

Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.