Peppermint Roll

Peppermint Roll via LashesandDashesJust like the Pumpkin Roll at Thanksgiving it is a tradition in my family to make Peppermint Roll for the Christmas Season. Peppermint Roll is super easy to whip up for a Christmas party or Family get together. I hope your family loves this dish just as much as mine! This recipe makes one large Peppermint Roll and one small Peppermint Roll.

As a side note “Santa” has come early in my house, and delivered a brand new 6 Qt Kitchen Aid Mixer. Today was the first day I have used it. I am so Thankful “Santa” brought it early, I absolutely love it and it makes baking much easier!

Peppermint Roll via LashesandDashes

IMG_3547

Peppermint Roll via LashesandDashes

Peppermint Roll via LashesandDashes Peppermint Roll via LashesandDashes

Make sure to bake on the middle rack

Peppermint Roll

Ingredients

1 box of Angel Food Cake Mix

Directions

Line jelly roll pan with wax paper. Prepare angel food cake mix as directed on back of box. Pour 3/4 of batter onto lined jelly roll pan. Bake at 350 for 15 minutes, make sure to keep your eye on the cake while in the oven as it can burn quite easy. After the 15 minutes pull the wax paper up to reveal the bottom of the cake, check to see if it is brown. Remove cake from oven. Turn the cake onto another piece of wax paper sprinkled with powdered sugar, quickly pull the wax paper off of the cake, if the cake starts to stick to the wax paper it was baked on use a serrated knife to help peel the cake off.  Roll the cake on the wax paper sprinkled with powdered sugar unto its self. Let the cake cool. When the cake is cool mix up your whipped cream.

Homemade Whipped Cream Topping

Ingredients

1 Pint Whipping Cream

1 cup Mini Semi Sweet Chocolate Chips

2/3 cup Andes Peppermint Crunch Baking Chips

1 tsp Peppermint Extract

1/2 cup powdered sugar

Put Mixing bowl and whisk into freezer. Pour the whipping cream into the chilled bowl. Using either a stand mixer or hand held mixer with whisk attached start at lowest speed and slowly increase speed to med-high or speed 8 on Kitchen Aid Mixer. Continue mixing until the whipping cream holds stiff peaks. Pour in the peppermint extract. Using a spatula incorporate the peppermint baking chips and the chocolate chips, incorporate carefully as to not deflate the whipped cream. Once all of the ingredients are incorporated spread the whipped cream mixture onto the cooled cake, re-roll the cake in wax paper and refrigerate until ready to serve.  To garnish the top spread whipping cream on top and sprinkle with the peppermint chips.  Enjoy and may this become a tradition in your home!

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