1、Candy cane lollipops

These pretty sweet treats take just 15 minutes to make from just three ingredients - perfect as a last-minute edible gift or stocking filler

Candy cane lollipops recipe

Ingredients

  • 12 peppermint candy canes
  • 200g white chocolate, chopped
  • edible sprinkles (we used gold pearls from Dr Oetker)
  • 6 ovenproof lolly sticks
  • cellophane bags and ribbons (if giving as a gift)

Method

Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
  • The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won’t be able to pinch them together.
  • Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.

  • https://www.truecookbook.com/recipe/candy-cane-lollipops-7355/

    2、Peppermint candy cane Battenberg

    This checkerboard cake, with alternating red peppermint and vanilla sponges, makes a stunning Christmas gift or party centrepiece - why not get older children to have a go with this fun, festive proje
    Peppermint candy cane Battenberg recipe

    Ingredients

    • 1 tsp peppermint extract
    • 2 x 500g blocks fondant icing
    • icing sugar, for dusting
    • peppermint candy canes, to decorate
    • 350g unsalted butter, very soft (take it out of the fridge in the morning), plus a little for greasing the tin
    • 350g golden caster sugar
    • 350g self-raising flour
    • 6 medium eggs
    • 1 tsp vanilla extract
    • 1 tsp peppermint extract
    • red food colouring paste (we used 2 Dr Oetker tubes)
    • 280g icing sugar
    • 140g unsalted butter, very soft
    • 1 tsp vanilla extract

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with a little butter and line the base with baking parchment. To make the white (un-dyed) sponge, put 175g of the butter, 175g of the sugar, 175g of the flour, 3 eggs, the vanilla extract and a pinch of salt in a big mixing bowl. Beat with an electric whisk until smooth and not streaky.
    2. Spoon into the tin and spread right into the corners. Bake for 25-30 mins – when you poke a skewer into the middle it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling. Wash the tin so it’s ready to use again.
    3. Now make the red sponge. Grease and line the tin as in step 1. Mix the same ingredients in a big bowl, but use the peppermint extract instead of the vanilla. When the mixture is smooth and not streaky, squeeze in a little red food colouring and whisk in, adding more until you get a strong red colour.
    4. Repeat step 2. Once cooked, cool the red sponge in the tin for 10 mins before placing on a wire rack to finish cooling.
    5. To make the buttercream, beat all the ingredients and a pinch of salt with an electric whisk until completely smooth.
    6. Knead 1 tsp of the peppermint extract into each of the fondant icings, keeping them separate.
    7. Using a long knife (adults might want to help) or a ruler, cut off the crusts of each sponge (sides only, not the top and bottom). Now cut each sponge into 4 long fingers.
    8. Use a sieve to dust a clean work surface with a little icing sugar. Roll out one block of your peppermint icing to a big rectangle – it needs to be 22cm wide and 45cm long. Turn the icing so one of the short sides is nearest to you.
    9. Brush the top of a white and red sponge finger with a thin layer of buttercream. Using the buttercream as a glue, stick the white sponge finger along the edge of the icing nearest to you. Now trim the icing along the near edge of the sponge so it’s neat. Brush some buttercream on top of the white sponge and on the side furthest away from you. Stick the red sponge finger next to this far side of the white finger, so there is no gap between the two. Brush the top of the red sponge with more buttercream.
    10. Sit a second red sponge finger on top of the white sponge you’ve already stuck to the icing. Now stick another white sponge on top of your first red one – again spreading buttercream in between the second layer of sponges to stick. Brush buttercream over any cake you can still see. Now roll over your cake, as if you’re wrapping a present in paper, to surround it in the icing. When the sponge is covered, you should have an edge where the two icing ends meet – trim off any extra icing.
    11. Use a knife to trim the ends to make it neat. Put one candy cane in a plastic sandwich bag and use a rolling pin to break it into little bits on a chopping board. Sprinkle over your cake to decorate.
    12. To make your second cake, repeat the recipe from step 8. Cakes will keep in an airtight container for 2 days.

    3、Vanilla Candy Cane Peppermint Bars

  • Makes: 16 servings
  • Serving Size: 1 bar each
  • Carb Grams Per Serving: 22
  • Vanilla Candy Cane Peppermint Bars recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray.
    2. In a medium bowl beat sugar, oil, egg, and vanilla with a mixer on medium 2 minutes or until slightly thick and pale yellow. Beat in flour, baking powder, baking soda, and salt just until combined. Stir in 2 Tbsp. of the peppermint candies. Spread batter in the prepared pan.
    3. Bake 20 to 25 minutes or until edges are puffed and top is golden. Cool in pan on a wire rack. Using foil, lift uncut bars out of pan. Cut into bars.
    4. Line a tray with parchment paper. Dip one corner of each bar into melted chocolate and place on the prepared tray. Sprinkle chocolate with the remaining peppermint candies. Let stand until set.

    4、Candy Cane Twists

    Servings:32 Yield:32 cookiesPrep20 mins Chill2 hrs Bake350°F 8 mins to 10 mins
    Candy Cane Twists recipe

    Ingredients

    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 2/3 cup sugar
    • 1 large Egg
    • 1 egg white
    • 1 teaspoon peppermint extract
    • 4 drops red liquid food coloring
    • 3 tablespoons unsweetened cocoa powder
    • 1 egg white, lightly beaten

    Method

    1. In small bowl, whisk 2 cups of the flour, the baking powder and salt. In large bowl, beat butter and sugar until smooth, 1 minute. Beat in egg, egg white and peppermint. On low, beat in flour mixture. Remove half of dough to bowl; stir in remaining 1 tablespoon flour and tint dough pink with red food coloring. Knead cocoa into second half of dough. Flatten each piece into 8-inch disk; wrap each in plastic. Refrigerate 2 hours.
    2. Heat oven to 350 degrees F. On floured surface, roll out chocolate dough to a 10 x 8-inch rectangle. Cut lengthwise into sixteen 1/2-inch-wide strips. Cut each strip in half crosswise; you will have 32 strips, each 5 x 1/2 inch. Roll under hands to make 6-inch ropes. Repeat with pink dough.
    3. Twist together one chocolate rope and one pink rope. Curl a hook in one end of each twist, to form a candy-cane shape. Transfer to an ungreased baking sheet. Brush with beaten egg white.
    4. Bake cookies at 350 degrees F for 8 to 10 minutes, until firm and golden around edges. Remove promptly from baking sheet; transfer carefully to cooling racks with large spatula. Cool completely.

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