Peppermint Fudge

Recipe challenge, recipe #48.

It may be considered a cop-out of sorts to share recipes I've already posted, but this was years ago. Like, really, years.  And this deserves an entire blog unto itself, so two posts is the least I can do for this peppermint crack fudge.

I'm making a giant batch this weekend so I can gift it in cute little holiday bags. If you're not into cookies (though you should be), I recommend this fudge. You can add Candy Cane Oreos to the top too.  I did that one year. I don't buy Candy Cane Oreos anymore though because Target is the only place you can find them and I always eat them long before they can be crushed up and put onto the top of fudge.  If you're interested, I have a Peppermint Oreo Ice Cream Cake in the archives too.  I'm full of good ideas.

Mint Oreo Ice Cream Cake

Recipe challenge, week two.

I may be cheating with this because I've done a recipe like it before, almost 3 years ago.  However, my birthday was on Saturday and I made myself an ice cream cake.  I would prefer to share something ice cream/mint/cake-related on the Monday after my birthday.  Much more interesting than the soup I originally had scheduled for today.  Plus, it's Monday.  Ice cream might be necessary.

I did improve upon this recipe.  And I added cake.  Because there were a few of you up in arms over the idea that my Peppermint Oreo Ice Cream Cake did not, in fact, have cake in it.  That's just how we do ice cream "cake" in this house, guys.  You can put away your torches and pitchforks…this one has cake in it. Actually, it's a brownie.  But, it was easy to make and I'm not a cake person and I didn't want to use a boxed mix anyway.  You can use whatever kind of chocolate cake/brownie you want and just cut it or arrange it to fit your ice cream cake pan. I used this recipe, omitted any frosting, and added a teaspoon of peppermint extract.

Food on birthdays is really important to me.  I feel you should treat yourself all day long on your birthday. When I started thinking about a cake, I knew it needed to be the ultimate version of Kristin's Favorite Dessert.
My favorite dessert ever is the Mint Oreo Concrete Mixer from Culver's Frozen Custard.  I had one on New Year's Day and it was the best part of Christmas Break.  I swear.  If you haven't had mint Oreos mixed into artificially dyed mint ice cream, you haven't lived.  When I made this first version of the mint ice cream cake in 2012, my inspiration was Thin Mints and I was still living in Alaska so I'd never even tried a concrete mixer.  This time: real mint chocolate brownie, mint Oreos, and mint ice cream.  This was the perfect birthday cake.

Mint Oreo Ice Cream Cake

Prep Time: 1.5 hours

Cook Time: Freeze time: at least 2 hours

Ingredients (8x8 pan or 9x13 pan)

• 1 package Mint Oreos
• 1.5 quarts mint chip ice cream, softened
• Brownies or chocolate cake
• 2 T. butter, melted

Instructions

Crush all the Oreos in a Ziploc bag. Mix half of them with the melted butter, and press those into the bottom of your pan. Freeze for 20-30 minutes. Spread half the ice cream over the Oreo crust and then press in the brownie/cake pieces. Freeze for another 15 minutes. Top with the rest of the crushed Oreos, cover, and freeze until ready to serve. I usually make it the day before. Take it out about 15 minutes before you're ready to cut the cake. You can also use Cool Whip as another layer if you'd like.

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This isn't a 30 minute dessert.  I baked the 8x8 brownie earlier in the week, but I put this all together while I was cooking dinner on Friday night.  It didn't take very much brain power or energy.  It's just a process.

Peppermint Ice Cream Cake

I have a history with ice cream cakes.  I love them.  I love ice cream.  Regular cake: I could take or leave.  Pie: I'll more often than not just leave.  Cookies are good and all.  Fudge is great.  But ice cream is best.

I've had this ice cream cake idea in my head for over 2 years.  I try to just make ice cream cakes for occasions.  Not for a regular old Tuesday.  Because we will eat the whole thing all at once and that will be it. So, every time an opportunity appears, I ask Scott what kind of ice cream cake he wants.  I give options.  Red velvet or peppermint? Vanilla or peppermint? Birthday cake or peppermint? And he never, ever picks peppermint because…well, I guess he doesn't like peppermint? I don't know.  But for Christmas tomorrow, I decided I'd had enough.  We would have Peppermint Oreo Ice Cream Cake and that would be that.  I have a feeling he'll enjoy it.

This cake can be put together many different ways.  You could layer cookies and hot fudge between the ice cream and Cool Whip, instead of just putting them on the bottom and top.  You could throw some peppermint brownie chunks in there.  Or peppermint fudge.  Or you could top it with crushed candy canes (I don't like candy canes, oddly enough).  Also,  you could switch up the ice cream..stores always have a freezer case full of peppermint and candy cane ice cream this time of year.  I just don't happen to like pepperminty pink ice cream.  However, if you do, go for it.  The sky is kind of the limit with this recipe.  Let me know if you try it and tell me what you did!

Another selling point:  You can make one of these and store it in the freezer (covered well) forever.  Though, it probably won't last very long if you remember that it's there.

Peppermint Oreo Ice Cream Cake
makes a 9x13 pan (I used a 9x6 pan this time and it was just a little thicker)

1 container (1.5 quarts) vanilla or peppermint ice cream, softened (I used vanilla and stirred in a teaspoon of peppermint extract)
1 container Cool Whip, softened
1 package of Candy Cane Oreos, crushed (or those candy cane JoJos I saw at Trader Joe's the other day)
2 T. butter, melted
Peppermint hot fudge (see yesterday's recipe)
Crushed candy canes or peppermint candies, optional

Stir the crushed Oreos with the 2 T. of butter and press into the bottom of the pan.  You may want to reserve some for sprinkling or layering.  Drizzle with a few tablespoons of the hot fudge. Freeze the "crust" in the pan for about 20 minutes so it sets.

Spread your softened ice cream onto the Oreo crust.  Drizzle with a few more tablespoons of hot fudge.  Put the pan back in the freezer for 20-30 minutes.

Spread your softened Cool Whip onto the ice cream layer.  Drizzle with a few final tablespoons of hot fudge and sprinkle crushed Oreos or crushed peppermint candy on the top.  Freeze for at least another hour, covered.

Remove from the freezer at least 15 minutes before serving so it has time to soften just bit.

Peppermint Hot Fudge

Something about this time of year makes all of the peppermint flavored everything just scream for my attention.  I've eaten almost an entire tray of peppermint fudge in the last 5 days.  I just feel this need for it.  This happens every year, though.  I never liked peppermint-anything until Christmas 2010 when I had a peppermint brownie at an army Christmas party and life has never been the same.  

We're having an ice cream cake on Christmas because: 1. Holidays by yourself mean you do what you want. 2. I've had this ice cream cake in the back of my head for 2 years and there's no better time than Christmas for it. 

I want to share the hot fudge I'm using for the ice cream cake today though.  In case you need something to eat with a spoon while you're making your Christmas preparations.  

I first made it using an Our Best Bites recipe 4 years ago and it was perfect for a homemade Christmas gift.  Put it in a little mason jar and tie with a ribbon.  I tweaked the recipe a bit for my purposes this year and it is so incredibly easy to make that you have absolutely no excuse for buying hot fudge anymore.  This is probably cheaper too.  I almost always have these ingredients on hand.  Really, you have no excuse not to give this a try!

Peppermint Hot Fudge

makes about 2 cups

1 can sweetened condensed milk

3 T. butter

3/4 cup semi-sweet or dark chocolate chips

1 t. vanilla extract

1 t. peppermint extract

Mix everything together in a saucepan and stir over low heat until it's melted and combined.

Or you can put it in a Little Dipper and stir every so often while it's melting.  Perfect for a fondue!

Candy Cane Cookie Fudge

I don't like candy canes.  Not even a little bit.  I think they are a waste of sugar and peppermint extract.

In fact, I love the quote from Elf…

..but since I don't like candy canes, I can't say that quote describes me all that well.

I do like Candy Cane Oreos, and last year I made Candy Cane Oreo Ice Cream.  

It's not so much that I want to eat the Oreos plain (there's Oreos at Wal-mart for that..and these are only sold at Target it seems), it's that I want to create things with them.  This time, I added them into my peppermint fudge, instead of soft buttermint-style peppermints.

Is it incredibly over-the-top inventive?  Eh.  Probably not.  Will it be a tasty and welcome addiction addition* to your cookie tray?  Probably so.

Candy Cane Cookie Fudge
makes an 8x8 pan

1 1/4 cups sugar
2/3 cup evaporated milk
2 t. vanilla
2 T. butter
1/4 t. peppermint extract
1 1/2 cups semi-sweet chocolate chips
2 cups mini marshmallows OR 1 1/2 cups marshmallow fluff (I used the fluff.)
10-12 Candy Cane Oreos, crushed

In a large saucepan, heat together the sugar, milk, and butter.  Let it come to a rolling boil and let that go, stirring constantly, for 4 minutes.  Take off of the heat and add in the vanilla, peppermint extract, chocolate chips, and marshmallow.  Stir very well to combine.

Spread into a greased 8x8 pan.  Press the cookie pieces into the fudge.  Cover and refrigerate for at least 2 hours, until set.

*I accidentally typed "addiction" the first time and left it because, hey, it fits.

Mint Oreo Truffles

Another pre-scheduled dessert post...this is a good one.


Guess who made a dessert in September and has decided to blog about it now in May?

ME!

I made these when my mom and dad were visiting last September and they helped me eat them all.  I just found the pictures on my computer and figured better late than never.  (It's never too late for Oreos.)

While my parents were here, they did a lot of sight-seeing on their own while I was at work.  I did drive us out to the Matanuska Glacier one day though.

That is as far as I'd let them get to the glacier.  Apparently, you can go walk on it.  *SHUDDER*.  Nothankyou.  I will never get close enough to a glacier to fall in.  It's a personal rule.

Let's not talk about glaciers anymore. Oreos are much more interesting.

I must say that despite my deep-seeded love for chocolate/peanut butter, mint Oreos are my favorite kind of Oreos.  I imagine, however, that you could create these with any kind of Oreo.  Oh, the possibilities.

Mint Oreo Truffles

1 box cake mix (I used Pillsbury Triple Chocolate Fudge.)
1 cup water
1/3 cup oil (I used half applesauce/half oil.)
3 eggs
1 can buttercream frosting (I used buttercream to keep it from being too chocolate-heavy.)
1 package Mint Oreos, crushed, and divided 
1 package almond bark (I had the green that I bought on clearance way back when, but vanilla or chocolate would work.)

Bake the cake according to package directions.  The ingredients above are what I added.  The ingredient amount may depend on the brand of cake mix.

Let the cake cool, then crumble it up.  Stir in the can of frosting and half the crushed Oreos until you have a thick dough.

Roll the dough into 1 inch balls and place on a cookie sheet.  Cover and refrigerate overnight.

Melt the candy melts in the microwave.  It will take about 2 minutes total.  I used 45 second intervals.

Dip the frozen truffles into the candy coating and then place on wax paper to set.  Decorate with the other half of the crushed Oreos.  You have to be quick, dipping just a few at a time, because candy coating hardens really fast.  I like to store these in the freezer because I think they taste best that way.

Thin Mint Ice Cream

I confess that I was more interested in the "cookie" part of this ice cream than the actual ice cream. 

The ice cream maker is the best and the worst thing Scott has ever gotten for me.  It has allowed me to be creative in many, many ways.  It's also added up to a lot of whipping cream purchases.  And the recipe never uses the whole mini-carton (a pint? half a pint? something like that).  So I'm always trying to come up with new uses for whipping cream...which always leads to more ice cream being made.  Frustrating indeed.

Anyway, here's the other ice creams I've made:

Candy Cane Oreo Ice Cream

Funfetti Cake Ice Cream

S'mores Ice Cream

Peanut Butter Chocolate Cake Ice Cream

Question:  Has anyone tried this ice cream making method?  Does it work for you?  I found it to be the miracle of miracles, because the reason I tended to shy away from homemade ice cream for so long was the egg part.  Freaked me out a little.  I promise that this is just as creamy and delicious as any top-notch ice cream from the store!

Happy ice cream eating!

Thin Mint Chocolate Ice Cream

2 cups chocolate milk (I used 2%)

1 T. + 1 t. cornstarch

1/8 t. salt

1/2 cup sugar

2 t. vanilla

1/2 t. peppermint extract

1 1/4 cups heavy cream

 

20 Thin mints (or Keebler's Grasshopper Cookies), chopped into small chunks

1/2 cup chocolate frosting (I used canned)

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 

In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 

Remove from heat and stir in the vanilla and peppermint.  Add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of cookies and dollop in the frosting.  Let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.

Thin Mint Fudge

Actually, that title is a lie.

I didn't use thin mints.

Using thin mints would require buying Girl Scout cookies, and buying Girl Scout cookies would mean I'd eat a sleeve of cookies everyday.  I don't really know of anyone who buys them and "saves" them.  If by "saves", you mean "hide them from the rest of your family", then okay sure, you "save them".

I have successfully avoided buying Girl Scout for perhaps the first year ever and I'm quite proud of that.

I got the idea for this fudge, and knew that I could replace the thin mints with the Keebler Grasshopper cookies that are sold year round (Do you thin mint lovers know about these things?).

Whew.  I did not have to stop by the Sears parking lot to buy cookies after all.  What? They don't sell Girl Scout cookies in random parking lots in your town? You're missing out.

Thin Mint Fudge

makes an 8x8 pan

1 can sweetened condensed milk

2 cups chocolate chips (I used semi-sweet)

1 t. vanilla

1/2 t. peppermint extract

1 1/2 cups chopped Thin Mints (or Keebler Grasshopper cookies)

In a large microwavable bowl, melt the sweetened condensed milk and chocolate chips together for 45 seconds.  Stir well and add the vanilla and peppermint.  Heat for another 10 seconds.  Stir in the chopped cookies

Line an 8x8 pan with foil.  Pour in the fudge mixture and pop it in the freezer for a few hours or overnight.  It cuts most cleanly if frozen overnight.

*I realize this recipe is ridiculously easy and barely qualifies as a recipe.  However, I'm a fan of no-bake desserts and whatever can get a sweet treat on the table quickly works for me.* :)

Christmas Dessert Round-Up

Looking through my dessert posts from last December makes me feel like I was trying to be an overachiever of sorts.

This December, no Christmas treats have been made.  I'm okay with that.  And so are my pants.

Or should I say, my shorts.  Because, friends, I'll be in shorts this weekend.  I better be anyway.  I tell you, we'll need to locate to the Equator after this Alaska stint.

Chocolate Peppermint Cake Pops.

Hershey Christmas Bark.

Cranberry Eggnog Cake Pops.

My favorite Christmas cookie:  Apricot Squares.

My favorite fudge:  Peppermint Fudge.

White Chocolate Chip Mocha Cookies.

Peppermint Brownies.

Salted Chocolate Walnut Fudge.

Soft Sugar Cookies.

Hershey's Kiss Cookies.

Oreo Peppermint Creams. (Oy.  You should make them.)

Eggnog Bread. (It tastes like a giant sugar cookie.)

Eggnog Snickerdoodles.  (Went a little eggnog-crazy back in twenty-ten.)

Peppermint Brownies

My love affair with peppermint is no secret.  It's a new-found love, manifesting itself only within the last year or so.  It started at an Army Christmas party in 2010.  The food, the party, and the company all left much to be desired.  As a last ditch effort to make it a worthwhile evening, I ate a peppermint brownie.

Since then, I've been putting peppermint extract in my brownie mix and topping my brownies with peppermint-flavored frosting and crushed candy canes. 

This version has some Candy Cane Hershey's Kisses in it also.  Oh perfection:  Your name is peppermint brownie.


(I know.  Christmas has been over for awhile now, but I've been wanting to re-do this one, so you're getting it in March.  Happy St. Patrick's Day.)


Peppermint Brownies
makes an 8x8 pan

1 8.5 oz package brownie mix
1/3 cup oil or applesauce
1/2 t. peppermint extract
1 egg
2 T. water

10-15 Hershey's Kisses (I used the candy cane variety.  Regular will do the trick.  You can even use chocolate chips.)
3-5 crushed up candy canes (or you can use regular peppermint candies)

1 container of vanilla or cream cheese frosting (heck, you can even use chocolate)
1/2 t. peppermint extract

Pre-heat the oven according to your brownie mix directions.

In a bowl, combine the brownie mix, oil/applesauce, water, 1/2 t. extract, and egg.  Mix well with a wooden spoon.  Pour into a greased 8x8 pan.

Bake for half the time that is recommended on the package directions.   Take the pan out and press the (unwrapped) Kisses, or chocolate chips, into the batter.  Put it back in the oven until a toothpick comes out clean.

Meanwhile, soften up the frosting in the microwave (30 seconds on high) and stir the 1/2 t. of extract into the frosting.  Pour it over the brownies once they are done baking but are still warm.  Sprinkle the crushed candy canes or peppermints over the top.  Allow to cool a bit before cutting.
==============================================================
Want more peppermint??? Sure you do.
Peppermint Patties
Peppermint Fudge (my personal favorite)
Chocolate Peppermint Cake Balls
Oreo Peppermint Creams
Thin Mint Oreo Ice Cream Cake

Being shared at:
Sweet Treats Thursday
Friday Food

Thin Mint Oreo Ice Cream Cake

I've. got. to. lay. off. the. Oreos.

I made the mistake of telling my husband about the Birthday Oreos.  He was jealous when I bragged about eating a package of them in a week.  (Note:  not really proud of that)  Then, he changed his tone when I said, "I can send you some."  He said, "Send two."

So I was that person.  In Wal-Mart, buying three packages of Birthday Oreos.  (Duh.  One for me too.)  And I just happened to be out of milk...soooo...I'm sure, to that cashier, I looked like I was going home to have a giant Oreo party.  I also bought some tofu.  Sometimes I wonder if the cashiers judge me on my purchases...

 
Anyway.  Later that same day, I remembered that St. Patrick's Day was coming up.  Back for more Oreos I went.  I've been looking for an excuse to make this cake.  So, please.  Forgive me.  Even I can't justify two ice cream cakes being posted in the same week.  Just take it for what it's worth.  It's not my fault the Oreo has so many uses.

Thin Mint Oreo Ice Cream Cake
makes a 9 inch pie pan (double for a 9x13 pan)

20 Mint Oreos, crushed
2 T. butter, melted
4 cups mint ice cream (mint cookie, mint chocolate chip, whatever you prefer), softened
1 cup Cool Whip + the rest of the container, softened
10 Thin Mints, crushed OR 10 more Mint Oreos, crushed

In a bowl, stir together the crushed Oreos and melted butter.  Press into the bottom of a 9-inch pie pan to form a crust.  Freeze for an hour.

In a large bowl, stir together the mint ice cream and the 1 cup of Cool Whip.  Pour into the pie pan over the now-frozen crust.  Freeze for about 20 minutes.

Sprinkle the top of the ice cream with the crushed Thin Mints (or extra Oreos).  Kind of press them into the top.  Spread with the rest of the Cool Whip.  Freeze for at least 2 more hours before serving.

Happy Green Beer Day!
(Coincidentally, my students asked me about the origins of St. Patrick's Day.  I told them it was/is a Catholic holiday, but now people use it as an excuse to dye food and beverages green and have a party.  I may have thrown the word "beer" in there.  Then I showed them a video about St. Patrick and ended up explaining the difference between Christianity and Catholicism. They ask so many questions!  Parents, you're welcome.)

Sharing at:

Friday Food
Sweet Treats Thursday
Sweets for Saturday 
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Tuesday Talent Show
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Seasonal Inspiration

Oreo Peppermint Creams...in case you missed it

This was a guest post at Naptime Creations back in December.  While it's a delightful, fudge-like Christmas treat, I would eat this anytime of the year. 

This recipe is dedicated to my mother.  To her, for Christmas, I give the gift of, "You were right.  My tastes have changed since I was 10 years old and refused to eat anything of the onion, mushroom, bean, or peppermint variety.  You win, Nadine."

I've been going a little insane over peppermint lately.  I think it started last summer with the homemade peppermint patties and now I'm drinking peppermint green tea twice a day and adding peppermint extract to my mochas and hot chocolate.

After I discovered how much I loved the homemade peppermint patties, I saw this recipe and knew it was a must-try.  It would be an almost effortless and tasty addition to any Christmas cookie platter.  Make sure you have a plan on how you're going to get rid of it before you make it.

I'm giving you fair warning.

Oreo Peppermint Creams
adapted from Better Homes and Gardens

crust:
2 1/2 cups finely crushed Oreos (Do this in the food processor.  I didn't.  My crust was pretty chunky.  Yummy, but chunky.)
3 T. melted butter

filling:
2 cups powdered sugar
2 T. softened butter
2 T. milk
1 teaspoon peppermint extract
10 Candy Cane Hershey Kisses

topping:
1 cup semi-sweet chocolate chips
1 T. shortening

In a bowl, mix together the crushed Oreos and melted butter.  Line an 8x8 pan with foil (do not skip this step).  Press down to form a crust and bake at 350* for 8-10 minutes, or until firm.  Let cool.

In a food processor, blend the filling ingredients well to form a paste.  Spread the filling over the cooled crust.  Cover and freeze for a couple of hours.  (I froze overnight.)

In the microwave, melt the chocolate chips and shortening at 30 second intervals.  Stir very well and pour over the top of the frozen filling and crust.  Freeze for at least 2 hours.

Remove from the pan by lifting the foil and then cut into chunks.  Mine was a little messy, and was kind of broken up like bark.

I recommend eating this straight from the freezer.

Shared at:  Sweets for Saturday, Sweet Indulgences Sunday,
Melt in Your Mouth Monday 
Mouthwatering Monday 
Strut Your Stuff Saturday 
Tuesday Talent Show 
Crazy Sweet Tuesday 
The Stuff of Success 
Sweet Treats Thursday