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Boozy Candy Cane White Chocolate Mousse

Boozy Candy Cane White Chocolate Mousse


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All the minty goodness you love this time of the year, in one delicious little cookie cup.MORE+LESS-

Updated December 10, 2014

Make with

Pillsbury Cookie Dough

1

package Pillsbury™ refrigerated sugar cookie dough

1/2

cup dark chocolate chips

1-1/2 cups whipping cream

1

container Betty Crocker™ Rich & Creamy™ cream cheese frosting

2

tablespoons white chocolate liqueur (or 1 tablespoon white chocolate or vanilla extract)

1/2

teaspoon peppermint extract

Hide Images

  • 1

    Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick baking spray. Set aside.

  • 2

    Knead the Pillsbury cookie dough together with flour until well combined. Roll 1-1/2 tablespoons of dough into a ball and place it into the prepared mini muffin pan. Repeat with remaining dough. Bake in preheated oven for 12-18 minutes, or just until the edges of the dough begin to turn a light golden brown.

  • 3

    Remove cookies from the oven and, using the end of a wooden rolling pin, press the center of each cookie down to create an indent for the mousse filling. Gently remove from the tins.

  • 4

    Place chocolate chips in a microwave-safe bowl and microwave on high for 60 seconds, or just until the chocolate melts. Stir until smooth. Dip the tops of each cookie cup into the melted chocolate. Sprinkle with crushed candy canes to rim the cups. Set aside until chocolate hardens.

  • 5

    In a stand mixer, whip the whipping cream with a beater attachment until soft peaks form. Add frosting, liqueur, and peppermint extract to the whipping cream and beat just until firm peaks form. Spoon the mousse mixture into an icing bag fitted with a large star tip. Pipe mousse mixture into the center of each cookie cup. Sprinkle with crushed chocolate chips, if desired. Serve immediately or store in refrigerator until ready to serve.

No nutrition information available for this recipe

More About This Recipe

  • These holiday treats are for grown-ups with a sweet tooth!

    Ohhh, the flavors of winter! Cool and bright peppermint. Rich and creamy white chocolate. Crisp-chewy sugar cookies. How’s a human to choose just one flavor treat to eat come dessert time?!

    We say... winter is too short, dessert doesn’t come often enough, so why not have it all... all at once?

    This gorgeous little dessert takes all the most splendid flavors of the season, bakes and swirls them together into this pretty cookie cup, and makes merry yumyums in minutes. Here’s how!

    Your holidays are already hectic enough, so just start these easily with refrigerated sugar cookie dough.

    Bake the dough in a mini muffin tin, then press the center of the baked cookies down with a wooden rolling pin to form the little cookie cups.

    Once the cookies are cool, you can remove them from the muffin tin.

    Dip the cookie-cup edges into rich, melted chocolate, then sprinkle the rims with crushed candy canes. Now the cups are ready to be filled!

    White chocolate is notoriously finicky, so rather than walking you through a 42 step process, we’ve made life splendidly simple with this mousse hack.

    Whipping cream, Betty Crocker frosting, and white chocolate liqueur mix together into a deliciously light and creamy mousse. For reals!

    My kids love this mousse so much, they lick it first. “It’s like better than frosting, mom!” is just one of the rave reviews from this scrumptious mousse hack.

    Once piped into the center of your cookie cups, these treats should be refrigerated so it gets firm and perky.

    Then, voila! They're ready to indulge in. Merry, merry snacking!


30 Christmas Trifle Recipes: Holiday Treats

There is no need to stress about what to make for dessert this Christmas. These Christmas trifle recipes are here to save the day.

Trifle is so easy to make and it always looks great – even with minimal effort.


16 Favourite Boozy Desserts for Any Season


It’s no secret that I like to make Boozy Desserts and I have posted about a lot of them over the years. In fact I usually visit the bottle shop with dessert recipes in mind, not cocktails or after work drinks! I have long been fascinated by the way that different spirits can pair so well with certain ingredients, like peaches and bourbon, chocolate and muscat or berries and moscato. And a sticky date pudding is nothing without a bourbon caramel sauce to go with it.

So I thought I’d take a trip through the archives to show you some of my very favourite boozy desserts – sixteen, in fact – from the last several years to hopefully inspire you to try out one or two for yourself. These are recipes from all seasons, from boozy popsicles for summer, to warm puddings for cold winter nights.

1. Chocolate Espresso Mousse with Peanut Pretzel Bark

Chocolate pairs well with so many different kinds of booze. This Chocolate Espresso Mousse contains a relatively new favourite of mine – Mr Black Cold Pressed Coffee Liqueur. If you haven’t tried it yet, you definitely should. It makes a mean espresso martini. Actually, I can’t believe I don’t have an espresso martini inspired dessert!

2. Boozy Candy Cane Spiders

If you need a fun, boozy Christmas-time treat, here it is. My delicious No Churn Candy Cane Ice Cream is turned into a boozy ‘Spider’ or ice cream float with white chocolate liqueur. The combination is delicious, especially because Christmas falls during the summer here in Australia.

3. Chocolate Cherry Bourbon Cheesecake

Bourbon is probably the most common spirit I use in baking because it goes so well with everything from fruit to chocolate to caramel. But don’t worry, the flavour is subtle and lovely in this cheesecake and pairs perfectly with the cherries.

4. Mulled Wine Glazed Doughnuts

Your whole house will smell delicious and spicy while you simmer the mulled wine for this delicious syrup. And if you bottle it up nicely, it makes a lovely Christmas gift. Or you can use it to make the most amazing doughnut glaze.

5. Brownie Cookies with Maple Bourbon Buttercream

Still one of my favourite cookie recipes ever, and one that I make often. They also makes great ice cream sandwiches. The maple flavoured buttercream is enhanced with a hint of bourbon. I told you I used a lot of bourbon! The flavours are really great and some salt helps to balance out the sweetness.

6. Berry & Moscato Trifles

I think Christmas is always a fun time to experiment with boozy desserts. It just adds some festive cheer, don’t you think? Moscato and berries are a match made in heaven. I love how pretty these Trifles look as individual servings, but I’ve also made this as one big trifle in a beautiful glass bowl.

7. Churros with Orange Spiked Hot Chocolate

If you’re eating doughnuts and hot chocolate, you might as well go all out with a shot of Cointreau in your boozy hot chocolate! This is equally perfect for breakfast like they do in Spain or dessert.

8. Sticky Date Bourbon and Cola Pudding

This recipe called to me from the pages of the Pitt Cue Co. Cookbook and it was just as delicious as it sounds. Sticky Date Pudding is one of my favourite desserts ever, and practically demands booze to keep you warm on those cold winter nights. I was intrigued by the Bourbon & Cola twist and it turned out great!

9. Lychee, Gin & Raspberry Ice Blocks

These Lychee, Gin & Raspberry Ice Blocks are like a cocktail but in popsicle form – something I can definitely get behind. I love taking a treat I loved as a child like ice blocks and turning it into a boozy grown up version. I used Hendricks gin because it’s infused with rose petals and cucumber, delicious with the flavours in these pops. Perfect for summer.

10. Salted Caramel & Bourbon Milkshakes

Is a milkshake technically a dessert? I don’t know, but this one sure knows how to party! This is one of my most popular posts ever – my Bourbon Salted Caramel sauce is turned into a very decadent boozy milkshake.

11. Boozy Hot Chocolate

Three delicious ways to make your hot chocolate way more fun this winter! Frangelico is added to a dairy free Nutella Hot Chocolate. Cake-flavoured Vodka goes in the sprinkle-happy Birthday Cake White Hot Chocolate and some white chocolate liqueur makes an appearance in the Red Velvet Hot Chocolate. Just don’t ask me to pick a favourite…

12. Peach and Bourbon Pie

There is something about peaches and bourbon together that works so well. These pies are a celebration of that and all things summer. This is also one of my favourite pastry recipes that I use all the time.

13. Pimms Trifle

When I’m catching up with the girls, we usually order a jug of Pimms to share. This dessert is inspired by those happy memories with a focus on the flavours that go into a classic Pimms Cup – cucumber, strawberry and lemon. You can really taste the Pimms in this dessert.

14. Chocolate Whisky Pudding with Passionfruit Ice Cream

Now this is one of my favourite boozy desserts ever. The flavours of chocolate, whisky and passionfruit are just perfect together. It’s actually pretty easy to make and the epitome of winter comfort food. One of my whisky-loving friends made this recently and loved it too.

15. Nectarine, Raspberry and Chambord Pie

Chambord is a black raspberry liqueur that pairs perfectly with almost any summer fruit dessert. Of course I had to add a generous splash into the fruit mixture for this pie and it was delicious.

16. Negroni Poached Pears

This recipe is of course inspired by the classic Italian aperitif, the Negroni. I remember how good this made my apartment smell as I was poaching the pears in the Vermouth, Campari and Gin mixture for a sophisticated take on the boozy dessert. It’s a great way to finish off a dinner party because it’s not too heavy or too sweet.

I hope you’re inspired by this roundup of Boozy Desserts. If you do try any of them please make sure to tag me in your photo on Instagram so I can see it too!


STEP ONE: MIX YOUR SUGAR AND WHISKEY

Line the baking dish with non-stick aluminum foil and set aside.

In a large bowl, place two pounds of confectioner’s sugar. Stir in one cup of room-temperature Fireball whiskey and mix very well with a large whisk.

The mixture will look like icing.


24 Short and Sweet Shot-Glass Desserts

Once you've baked a masterpiece, it can be so hard not to gobble down a slice. or two. or three. These pre-portioned, perfect-for-parties treats will satisfy your sweet tooth &mdash without tempting you to overindulge.

Get your dessert and drink fix in one. The top of these babies is whipped cream with vodka, the base is chocolate pudding with Kahlua &mdash so you can take your shots while looking like a grown-up.

Get the recipe at Lemons for Lulu.

All you need to do to make this decadent dessert is form the two-ingredient crust, then fill it to the brim with an easy-to-make peanut butter cheesecake filling &mdash no baking required.

Get the recipe at Crafty Morning.

Is there anything tastier than a mint-chocolate combo? This sweet mix involves whipped cream, chocolate pudding, and lots of crumbled chocolate cookies.

Get the recipe at Cookie Dough and Oven Mitt.

Fans of lemon meringue pie need to try these smaller shooters that are just as perfect for get-togethers as they are for an after-dinner indulgence.

Get the recipe at Mama's Gotta Bake.

These are so easy to make, and you'll look like a total baking pro. Just whip up the key lime filling, then layer it in a shot glass with graham crackers crumbs. Voilà! Instagram-ready.

Get the recipe at Domestic Superhero.

Double the dessert with a shot glass you can eat! The chocolate chip cookie shell is the most decadent way to serve up a healthy (ha) dose of chocolate mousse.

Get the recipe at Wilton.

Doesn't birthday cake taste better when you don't have to bake it? These single-serving cake batter shots cram every you'd want for your birthday &mdash sprinkles, cheesecake, whipped cream &mdash in one little glass. Yum.

Get the recipe at Sugar Spun Run.

Sweet chocolate-brownie bits, fresh tart berries, and zesty mint come together to create the ultimate dessert parfait. An added bonus: Leftover brownies can be frozen and saved for later, taken to the new neighbors' house, or scarfed down as an after-dinner snack.

Get the recipe at Baking With Blondie.

From popcorn to hot chocolate, trendy salted caramel seems to pop up in every recipe these days, and it's no wonder &mdash the tasty combination of savory and sweet makes it a tantalizing topping for any dessert, including these cute, kid-friendly shooters that are perfect for birthday parties and baby showers alike.

Get the recipe at Sugar and Cloth.

Made with lemon curd, ladyfinger cookies, and a light whipped cream garnish, these bright beauties are quick and easy to make &mdash but everyone at your last big summer barbecue will think you spent hours in the kitchen.

Get the recipe at Rachel Cooks.

Even though they're made with ice cream &mdash usually a no-no for strict vegans &mdash these adorable cherry-topped shooters can easily be adapted with a soy-based ice cream to fit the diet. Drizzle with a luscious caramel sauce to impress even the pickiest dinner guests.

Get the recipe at Ode to Awe.

Attention, chocoholics: We may have just unlocked the secret to a blissed-out existence. These terrifically tiny desserts are surprisingly simple to make &mdash just whip up your favorite brownie recipe and pudding from an instant mix, and add a little whipped cream. No one will believe how easy it was to rustle up these double-chocolate delights.


Tips for Baking with Alcohol

Baking boozy desserts is so much fun, and it's a great way to add an extra layer of flavor to your favorite baked goods. But there are a few things you should know before you break out the Bourbon, Brandy, and Bailey's!

1. There will still be a tiny bit of alcohol left. The amount of alcohol that remains in your desserts depends on how long you cook or bake it, but most boozy desserts will not actually get you drunk. No matter how long you bake something, there's a good chance that there's still a little bit of alcohol left behind.
2. Booze is a kitchen lifesaver. By far, the best way to use wine and spirits in desserts is as a substitute for extracts. Bourbon makes a great substitute for vanilla extract. You could add a splash of rum if you want a flavor that's a little more tropical. And a splash of vodka is a great way to enhance the flavors that are already in your cupcakes, cookies, and scones.
3. Don't overdo it! Using wine and spirits in your baked goods is all about moderation. Just a little bit too much, and the alcohol is all you will taste. If you are modifying a recipe to be your own boozy creation, start out with just a little bit of booze and add more until you get the desired taste.


Recipe: Cherry and and Rose Bellini Eclairs for Valentine’s Day!

Valentine’s Day is right around the corner and we can’t wait too! Full of sweet little treats, lots of pink and more heart shaped sprinkles than anyone could count it’s such a cute holiday! This year we are kicking off the love-filled season with these Cherry and Rose Bellini Eclairs. Pretty choux pastry desserts filled with rose extract infused cherry preserve and whipped prosecco swiss meringue buttercream… then topped with cherry flavoured fondant, fresh cherries, sprinkles and elegant roses!

Ingredients and tools needed… (makes approx. 10 eclairs)

For the eclairs

To fill, bake and decorate


Peppermint White Chocolate Mocha Cookie Cups

Author Megan | Strawberry Blondie Kitchen

Peppermint White Chocolate Mocha Cookie Cups are filled with white chocolate sauce, peppermint mocha mousse, a drizzle of dark chocolate sauce and sprinkled with crushed peppermint candies. The epitome of the season!

Ingredients

  • 1 (16oz package) pre-portioned sugar cookie dough
  • 1/2 cup Torani White Chocolate Sauce
  • 6 oz. semisweet chocolate chips
  • 1/2 cup water
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon coffee extract
  • 1 cup whipped topping
  • 1/4 cup Torani Dark Chocolate sauce
  • 8 peppermint candies, crushed

Instructions

  1. Preheat oven to 350 degrees. Place sugar cookie dough into each well of a mini muffin pan. Bake for 12 minutes. Using a tart tamper, slightly press down into the middle of each cookie cup to create a well. Allow to cool in pan for 5 minutes and then remove to a wire rack to cool completely.
  2. When cooled, fill each well with 1 teaspoon Torani White chocolate sauce.
  3. Into a microwaveable bowl, melt chocolate and water, in 30 second intervals, until melted. Stir in vanilla and peppermint Place bowl into an ice bath (a larger bowl filled with ice and water) and stir until cooled. Remove from ice bath and fold in whipped topping.
  4. Fill cookie cups with peppermint mocha mousse. Drizzle with Torani Dark chocolate sauce and sprinkle with crushed peppermint candies.

Nutrition Facts

Calories 155

Total Fat 6 g

Cholesterol 3 mg

Sodium 61 mg

Total Carbohydrates 24 g

Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You will definitely want to put these Peppermint White Chocolate Mocha Cookie Cups on your cookie tray this year. They’re delicious, chocolately and super simple to make!

Torani is a flavor expert, with products that create delicious beverages and desserts. A 3rd generation family owned business that has been crafting amazing drinks in the café industry for over 90 years.

Torani sauces are the perfect addition to your baked goods, on top of ice cream and drizzled over whipped cream on your peppermint mocha!

Still hungry for more?

Follow me on facebook , pinterest and instagram for more deliciousness!

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Old after entry

I'm Megan, the strawberry blondie behind this kitchen. I'm a self proclaimed foodie who loves to EAT! I have a passion for sweet + salty, caffeine and chocolate.

No-Bake Tortes and Balls

Going for no-bake desserts doesn't mean you have to abandon traditional flavors. Serve a Vegan Avocado Chocolate Torte as a stand-in for baked pies or tarts.

Or serve your guests healthy but delicious avocado fudge balls. The dark chocolate, avocado and coconut butter make each ball rich and decadent-tasting, even though it's loaded with healthy fats. Customize your fudge balls with fun toppings — try slivered almonds, crushed pistachios or a dash of sea salt — or by adding orange, almond or raspberry flavorings to the avocado filling mixture.

Both of these impressive but simple desserts must be frozen before serving, so you can make them the day before your feast for a stress-free dessert.


I have seen a few molded pops on the internet and I got a Facebook request to make a tutorial on them, so I decided to give it a try. As a side note,&hellip

Hi, I&rsquom Karyn!

Grab a large glass of milk and pick out your favorite dessert. I've got all of your sweets covered from breakfast delights, to mid-day cookies, and midnight treats. Make an easy batch of muffins for the book club or a layered cake for a special birthday. You're sure to find something for your skill level.


Watch the video: Λευκή Μους. (June 2022).


Comments:

  1. Fang

    I think you are wrong. Let's discuss this.

  2. Holgar

    This is the ordinary convention

  3. Mario

    Quick answer, a sign of quick wits;)



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