Peppermint Chocolate Cake

I love the combination of peppermint and chocolate. It’s just so festive and luscious. This recipe comes from the December 2012 issue of Woman’s Day magazine. If you decide to make the Peppermint Meringues, you’ll find the recipe on this site as well.

Peppermint Chocolate Cake

2 ½ cups all-purpose flour
1 ¼ cups unsweetened cocoa
2 ¼ cups granulated sugar
¾ cup packed brown sugar
2 ¼ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon kosher salt
1 ½ cups whole milk
¾ cup canola oil
3 large eggs
1 ½ teaspoon peppermint extract
1 ¼ cups boiling water
20 mini candy canes
3 8oz. Packages cream cheese, at room temperature
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 1-lb. box confectioners’ sugar
Peppermint meringues for decorating (optional)

Heat oven to 350 degrees. Coat three 8 x 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder and salt. In a bowl, whisk together the milk, oil, eggs and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).

Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners’ sugar until light and fluffy, about 3 minutes.

Place one cake layer on a platter. Spread 1 ¼ cups icing over the top. Top with another layer and 1 ¼ cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).

Makes 16 servings.

Peppermint Meringues

What a wonderful gift these would make! They’d also be great for decorations or just to eat all by themselves. This recipe comes from the December 2012 issue of Woman’s Day magazine.

Peppermint Meringues

2 large egg whites
¼ cup granulated sugar
¼ teaspoon cream of tartar
1/8 teaspoon peppermint extract
Red gel or paste food coloring

Heat oven to 200 degrees. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together the egg whites, sugar and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook. Whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.

Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.

Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a ¾-inch star pastry tip.

Carefully spook the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about ¾ inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

Makes 9 dozen.

Ultimate Lime Pie

I almost didn't save this recipe. I've already posted another Lime Pie recipe (provided by Carnation) that is similar. So I put the Woman's Day magazine aside. But I kept going back to it, comparing it, considering it. I finally decided it was worth a try. What do you think?

The recipe is in the July 2013 issue and was shared by Susan Grubb from Hudson Valley, NY.

 

Ultimate Lime Pie

12 graham crackers
4 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 14-oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (about 4 limes)
1 1/2 cups heavy cream
1 teaspoon grated lime zest

Heat oven to 375 degrees.

In a food processor, pulse the graham crackers and 2 tablespoons sugar to form fine crumbs (you should have 1 1/2 cups crumbs total). Add the butter and pulse to combine.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.

Reduce oven temperature to 350 degrees.

In a bowl, whisk together the condensed milk, egg yolks and lime juice. Pour the mixture into the cooled crust; bake until the center is set, 12 to 15 minutes. Transfer to the wire rack; let cool completely, about 1 hour.

Just before serving, using an electric mixer, beat the cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spread the whipped cream over the pie and sprinkle with zest.

Creamy Spinach and Broccoli Lasagna

This recipe comes from the January 2013 issue of Woman’s Day magazine. I love that it only makes four servings. Most lasagna recipes make enough to feed an army (or at least a large gathering of folks). I wish it had fewer calories and I will definitely reduce the garlic. Otherwise, I think this will be wonderful!

Creamy Spinach and Broccoli Lasagna

1 tablespoon olive oil
1 small onion, finely chopped
Kosher salt and pepper
2 cloves garlic, finely chopped
1 10-oz. package frozen leaf spinach
1 10-oz. package frozen broccoli florets
1 15-oz. container part-skim ricotta
6 oz. part-skim mozzarella, grated (about 1 ½ cups)
½ cup grated Romano cheese
1 cup whole milk
4 oz. cream cheese, cut into pieces
Pinch freshly grated or ground nutmeg

Heat oven to 425 degrees. Heat the oil in a large skillet over medium-low heat. Add the onion, ¼ each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella and ¼ cup Romano.

Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese, nutmeg and remaining ¼ cup Romano. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.

Spread ½ cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 ½ noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.

Sprinkle with the remaining ½ cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.

Makes 4 servings, at 662 calories per serving.

Mac and Cheese Veggie Chicken Casserole

It was the photo that got me. I turned the Woman’s Day magazine (March 2013) as I finished it and there, staring up at me, was a scrumptious looking casserole. I had to read the ingredients. I had to share the recipe.

Easy Mac and Cheese Veggie Chicken Casserole

4 tablespoons Country Crock Spread, melted, divided
1 cup 2% milk
8 oz. cooked rotini pasta
2 cups diced cooked chicken
4 cups frozen vegetables, thawed
2 ¼ cups shredded cheddar cheese
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Preheat oven to 400 degrees.

Combine 3 tablespoons Country Crock with the milk, pasta, chicken, veggies and cheddar cheese in an 8-inch baking dish.

Combine bread crumbs, Parmesan and remaining Country Crock in a small bowl; sprinkle on top.

Bake 30 minutes or until heated through.

Makes 6 servings.