Easy Homemade Peppermint Creams

Okay, this is a re-post from my old blog but it was one of the most popular and visited posts, so I wanted to share it on here in time for the holidays. The recipe comes from Lorraine Pascale, a British chef that we used to watch over in the UK on the BBC but she has also moved over to the States. I need to check out the latest food shows she is featured on... Anyway, this simple recipe was from her Baking Made Easy series and is a great addition for Christmas, New Year's, or whatever party you may be having this holiday season.

Now before I get into the recipe, I want to push one thing that doesn't seem very popular here in the States yet but it totally should be... and that is a kitchen weighing scale. I have a digital scale and there are tons of options to choose from on Amazon. I still have a lot of books from the UK listing amounts in weight measurements and I wish more books in the States had the same as it is definitely more accurate for baking. So I was going to convert this recipe from grams to cups but I'm not sure how accurate the online conversions are to use in recipes. For example, 300g powdered sugar is approximately 1.58305 US cups... and if I round that to 1 and half cups I'm not sure how that would affect the recipe. My advice is go buy a digital scale and find recipes that have weight measurements. Here is one of my absolute favorite recipe books to start you off, The Hummingbird Bakery: Cake Days. The Hummingbird Bakery started in London and I just loved their cupcakes and their recipes to make at home always turned out great! OK on to the recipe!

Peppermint Creams Recipe

Ingredients:

Steps:

300g Powdered Sugar 125g Condensed Milk 1/2 tsp Peppermint Extract 100g Dark Chocolate

1. MIX together the powdered sugar, condensed milk, and peppermint extract until everything has combined and you can make a ball out of the ingredients. 2. DUST your work surface with some icing sugar, and roll out until it is about 3-5mm thick. Use a pastry cutter to create discs of peppermint creams and place on a tray lined with baking paper. 3. MELT the chocolate and dip the discs halfway into the chocolate and place back on the tray to set or drizzle chocolate all over them. 4. ENJOY!