5 Minute Peppermint Creams

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For those days when your craving something sweet and you’ve run out of everything yummy. I often whip these up before we watch a movie, when we don’t have anything else tasty.

 This takes 5 minutes, requires no cooking, and doesn’t need overnight setting in the fridge before you can eat them! Drizzle chocolate sauce over for an easy peppermint-choc taste, or dip these in real chocolate and make your own creamy after dinner mints!

5 minute peppermint creams

(all ingredients are estimates. You sort of keep adding icing sugar until the consistency is how you want. It’s very easy!)

 -1 tablespoon butter, softened

-dash of milk

-1-2 cups icing sugar

-peppermint essence to taste

In a small bowl, cream all ingredients together. Keep adding icing sugar until you reach the desired consistency. (firm and mouldable, easy to shape into balls or roll out)

Roll out on a floured surface and cut into squares or triangles. You can also use mini cookie cutters to get cute flowers or hearts.

If you want to make as little mess as possible, and you want to eat these as soon as possible, just break off bits of mixture and roll into balls.

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Have it with chocolate sauce and chocolate chips.

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I used my homemade Chocolate Coffee Syrup, which works great as a dessert topping and dip as well as for coffee.

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They are creamy and addicting without the chocolate too, though! Enjoy this very easy, delicious treat!

Old Fashioned Peanut (Cashew) Brittle

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1/4 cup,1/2 a stick, 2 oz, or 56 grams of butter

1 tablespoon baking soda

1/2 teaspoon salt

1 tablespoon vanilla essence

2 1/2 cups sugar

1/2 cup water

1/3 cup light corn syrup

2 cups roasted unsalted peanuts (or cashews)

Butter a 10 x 15 inch pan. Dissolve baking soda and salt in the vanilla essence. Set aside.

In a large pot on medium heat, melt together the sugar, water, corn syrup, and butter. Increase heat and boil, stirring occasionally, until the mixture turns a deep golden brown. (336-340 degrees F)

Remove from heat, and carefully stir in the nuts and vanilla mixture.

Straight away pour into pans. Leave to cool.

You can put these into gorgeous glass jars, with lots of ribbon, and give them all away and not eat anything…or keep them like I did and sneak it into the movies….

I made peanut brittle first, then I liked it so much I tried it again, with Cashews. That was even nicer!

These photos are of the cashew brittle.

Recipe from:

Brittles, barks, & bonbons : delicious recipes for quick and easy candy by Charity Ferreira (http://www.cookiesandlemonade.com/)

It’s such a great recipe, even though some of the ingredients and measurements were quite American (harder to understand/use) it was very easy to make.