Huckabee Guests

White Chocolate Peppermint Crunch Cake

White Chocolate Peppermint Crunch Cake 

Prep time: 45 minutes 

Cook time: 30 minutes 

Total time: 1 hour 20 minutes (+ cool time) 

Yields: 14 servings 

 

Ingredients

For the cake:

  • 3 cups all-purpose flour 

  • 2 teaspoons baking powder 

  • ¼ teaspoon salt 

  • 1 cup (2 sticks) unsalted butter, softened 

  • ½ cup vegetable shortening 

  • 3 cups granulated sugar 

  • 5 large eggs 

  • ½ cup milk 

  • ½ cup buttermilk 

  • 1 teaspoon peppermint extract 

  • 1 teaspoon vanilla extract 

 

For the frosting:

  • 1 ½ cups white chocolate chips 

  • 1 ½ cups (3 sticks) unsalted butter, softened 

  • 3 cups powdered sugar 

  • 2 teaspoons vanilla extract 

  • ¼ cup peppermint crunch or crushed candy canes, divided, plus more for decorating (optional) 

  • Sparkling sugar, for decorating (optional) 

 

Directions

  1. Preheat your oven to 350°F. Line the bottom of three 8-inch round cake pans with parchment paper, then spray the bottoms and sides of the pans with cooking spray. Set aside. 

  1. First, make the cakes: In a large bowl, whisk the flour, baking powder, and salt until well-combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat 1 cup butter and shortening on medium speed for 2 to 3 minutes until the mixture is light and fluffy.  

  1. Slowly pour in 3 cups sugar, one cup at a time, stirring well on low speed and scraping down the sides of the bowl after each addition. Once incorporated, beat mixture on medium-high speed for 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. 

  1. In a large liquid measuring cup or medium bowl, whisk milk, buttermilk, peppermint extract, and 1 teaspoon vanilla extract until well-combined. Add one-third of the flour mixture to the butter mixture; stir on low speed until just combined. Stir in half of the milk mixture until just combined. Stir in another third of the flour mixture until just combined, then stir in the remaining half of the milk mixture. Stir in the remaining flour mixture until just combined. 

  1. Divide batter evenly among the prepared cake pans. Bake for 26 to 30 minutes or until cakes are golden on top and a toothpick inserted in the centers comes out clean. Cool the cakes in the pans for 5 minutes, then carefully transfer the cakes to a cooling rack to cool completely. 

  1. While the cakes cool, make the frosting: In a small, microwave-safe bowl, heat white chocolate chips on Medium for 90 seconds. Stir thoroughly, then microwave on Medium in 15-second increments until chips are fully melted and smooth. Set aside to cool slightly. 

  1. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 1 ½ cups butter on medium speed for 1 minute until smooth. Gradually add powdered sugar; beat on low speed until incorporated, then on medium speed for 1 minute until smooth and light. Add melted white chocolate chips and 2 teaspoons vanilla extract; beat on low speed until incorporated, then on medium-high speed for 2 minutes or until the frosting is light, fluffy, and smooth. 

  1. Slice the domed tops of the cakes to flatten, if needed. Place one fully cooled cake on a cake stand or a serving plate. Top with about 1 cup frosting, in dollops; use a spatula to spread gently over the cake all the way to the edges. Sprinkle 2 tablespoons peppermint crunch evenly over the top. 

  1. Top with the second cake layer, bottom side up. Top with another 1 cup frosting and spread to the edges. Top with remaining 2 tablespoons peppermint crunch. Top with the third cake layer, bottom side up. Frost the top and sides of the cake with the remaining frosting. Decorate the top and sides of the cake with peppermint crunch and sparkling sugar, as desired. 

 

Notes

  • Store leftover cake covered in the refrigerator for up to 7 days. 

  • Make Ahead: Bake and cool cakes as directed. Wrap fully cooled cakes in plastic wrap and refrigerate for up to 3 days. You can also make the frosting and refrigerate it in an airtight container a few days ahead of time; be sure to let the frosting sit at room temperature to soften before frosting cakes. 

  • Freeze: You can freeze the cake layers and the frosting separately and assemble before serving. Wrap fully cooled cake layers individually with plastic wrap and foil; freeze frosting in an airtight container or in a resealable freezer food storage bag. Freeze both for up to 3 months. Thaw the cakes in the refrigerator overnight before assembling as directed; thaw the frosting at room temperature before using. 

Tune in at 8/7C. Don't miss it.
Whitney MIller
Masterchef & Owner, Whitney's Cookies

Whitney's culinary career began in 2010 when she auditioned for the first ever season of MasterChef on Fox. Not only did she make it onto the show, but she also won the entire season. It was on this journey that her notoriety for her sweets began. Quickly she was deemed the "Pastry Princess" for her proficiency with dessertsNow fast forward 13 years, after Whitney has been featured on countless stages and shows literally across the world, the one thing that has remained her most requested menu item is her cookies. Their popularity sparked the idea for Whitney to create her own cookie company so that everyone could enjoy her cookies and with that she launched Whitney's Cookies

BROWNIE COOKIES

3 ounces unsweetened chocolate bar, chopped

14 ounces semi-sweet chocolate bar, chopped, divided

1/2 cup (1 stick) butter, softened

4 large eggs

1/4 cup chocolate hazelnut spread

1 1/4 cups pure cane sugar

1 tablespoon brewed coffee

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a microwave-safe bowl combine the unsweetened chocolate, 11 ounces of the semi-sweet chocolate, and butter. Microwave in

1-minute increments until melted, stirring after each minute. Set aside to cool.

In a large bowl stir together the eggs, chocolate hazelnut spread, sugar, coffee, and vanilla.

In a small bowl sift together the flour, baking powder, and salt.

Gradually add the melted chocolate mixture into the egg mixture. Stir to combine. Fold in the flour mixture until combined. Stir in the remaining 3 ounces chopped semi- sweet chocolate and refrigerate the dough for up to 1 hour.

Scoop out heaping tablespoonsful of dough and roll in your hands to form 11 balls. Place on the prepared baking sheet, and bake for 8 minutes, or until the cookies areset but slightly fudgy.

Let the cookies stand on the baking sheet for 1 minute before transferring to a wire rack to cool slightly. Repeat with the remaining dough. Serve warm.

Makes about 2 1/2 dozen cookies.

Note: I prefer to use Nutella brand chocolate-hazelnut spread.

judithsalmonrecipe.png
Wild Salmon with a Garlic and Herb Butter Sauce on Irish Boxty Cakes, garnished with Watercress and Shaved Red Onion
  • (for the salmon)
  • 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
  • 1 Tbsp vegetable oil (such as canola)
  • Fine sea salt and freshly ground black pepper.
  • 5 Tbsp Garlic and Herb butter (add 1 clove of garlic, 1 Tbsp of chives, dill, and parsley and finely chop and blend with salted butter)
  • 2 Tbsp lemon juice
  • (for the garnish)
  • ½ small red onion (very thinly sliced)
  • Small bunch of watercress
  • (for the boxty cakes)
  • 2 large floury variety potatoes (such as Idaho grated and clear liquid removed)
  • 1 cup cooked mashed potatoes.
  • 1 egg (beaten)
  • 1 cup of all-purpose flour (plus 1 Tbsp for dusting)
  • ½ tsp baking powder
  • ½ tsp salt
  • 1-3 Tbsp milk (to thin the dough)
  • 3 Tbsp salted Irish butter (melted and cooled)

 

How to make it

  1. To make the boxty grate the raw potato (squeezing out any clear liquid with a cloth and discarding) and then add the remaining potato starch, baking powder, salt, and pepper.   When mixed add the cool mashed potato, egg, flour, and enough milk to make an even consistency.   Portion the dough out into 4 even portions and sauté in salted Irish butter. 
  2. To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.
  3. Heat the canola oil and 1 Tbsp of the garlic and herb butter in a skillet over medium-high heat.  Once the butter stops sizzling, place salmon skin side down and reduce the heat to medium.  Cook the fillets for about 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove fish from the pan and transfer to a warm oven.
  4. To make the butter sauce and the remaining 4 Tbsp of Garlic and Herb butter to the pan to melt on medium heat and slowly add the lemon juice.
  5. To serve place a Boxty cake with salmon fillet on top in the center of each plate.  Spoon over the garlic and herb lemon butter sauce.  Garnish with a little watercress and red onion.

www.shamrockandpeach.com

Recipe from the “Return to Ireland” cookbook by Judith McLoughlin

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