Ingredients:
FROSTING
Make the Frosting first. Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let it sit for 30 seconds, then whisk until smooth. Add extracts and stir together. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before. Make the Cake Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour. Make the Filling: Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring. Assemble Cake Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting. Place cake roll on a wire rack set over a cookie sheet. Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered. Note: You'll have leftover frosting. Eat it with a spoon, or make it into hot chocolate! Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice. |
Ingredients:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy, about 30 seconds - 1 minute. Mix in eggs one at time then stir in vanilla. With mixer set on low speed, slowly add in flour mixture and blend just until combined. Mix in 12 oz of chocolate chips. Shape dough into 2 Tbsp balls each and set on Silpat or parchment paper lined baking sheets, spacing 2-inches apart. Bake in preheated oven 9 - 12 minutes. Remove from oven and allow to cool completely. Melt remaining 12 oz chocolate heat in a microwave on 50% in microwave in 30 second increments, stirring between increments until melted and smooth. Spread chocolate over the bottom side of half of the cookies. Toast marshmallows over a fire pit or over the stove burner rotating occasionally until golden brown (if using the stove burner be very careful that the marshmallows don't touch the burner, also I recommend using the shorter roasting sticks to toast over the stove). Place 2 marshmallows over chocolate covered cookies then top with another cookie and serve immediately (you can make the cookies ahead of time, just add chocolate and marshmallows when serving for best results). |
Ingredients:
DOUGHNUT:
In a microwave safe container, microwave the butter until it is nearly melted. Swirl the container until the residual heat melts all the butter & then set aside to cool slightly. Preheat a Belgian waffle iron to the crispiest setting. In a small bowl, whisk together the flour & baking powder. In a medium bowl, whisk the sugar, sea salt & freshly grated nutmeg. Add the slightly cooled melted butter. Stir in the honey, egg & vanilla bean paste & mix until combined. Whisk in the buttermilk. Add the dry ingredients to the wet ingredients & whisk just until combined, but without lumps. Use a small scoop or a tablespoon to portion the batter onto the hot waffle iron. Cook according to the waffle maker’s instructions. Allow the finished doughnuts to cool slightly on a rack before dipping in glaze (recipe follow) or dusting with confectioners’ sugar. Doughnuts are best eaten the day they are made, but any leftovers can be stored in an airtight container. Ingredients: GLAZE:
In a small bowl, whisk together the ingredients. If it is too think, add more milk, 1 teaspoon at a time. If the mixture is too runny, add a bit more powdered sugar. Use immediately to drizzle or dunk the slightly cooled doughnuts. |
Ingredients:
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream. Note: If your mint chocolate chip ice cream comes untinted, just add a drop of green food coloring to put it in the St. Patrick’s Day spirit. |