Valentines Archives - Shoppin' Buggy Recipes

Peppermint Hot Chocolate Bombs

Angie — Fri, 08 Dec 2023 23:38:51 +0000

Cozy up by the fireplace and indulge in the ultimate winter treat with this mouthwatering peppermint hot chocolate bomb recipe. These Peppermint Hot Chocolate Bombs are also perfect for holiday gift-giving!

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As the winter chill settles in, what better way to warm up than with a steaming cup of hot chocolate?

But not just any hot chocolate – we’re talking about hot chocolate made with the perfect peppermint hot chocolate bombs.

Imagine cozying up by the crackling fireplace, the aroma of rich cocoa and refreshing peppermint filling the air. It’s the ultimate winter treat that will have your taste buds dancing with delight. And guess what? These delectable Peppermint Hot Chocolate Bombs are not only a treat for yourself but also make for the perfect holiday gift.

Get ready to warm up your winter days with this irresistible recipe that is sure to bring you joy!

Ingredients For Peppermint Hot Chocolate Bombs:

milk chocolate melting wafers
hot cocoa mix
mini marshmallows
white almond bark
peppermint candy

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For These Peppermint Hot Chocolate Bombs?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Milk chocolate melting wafers – Ghirardelli but the ones from Hobby Lobby and Michaels will work too.

Hot cocoa mix– Swiss Miss is my favorite!

Mini marshmallows– I used Jet Puff

White almond bark– Walmart Brand or Food Lion brands are great but you can also use white candy melts

Peppermint candy– any brand you like. We love the soft Bobs Candy Canes but you can use regular peppermints too.

How To Make Peppermint Hot Chocolate Bombs:

In a microwave-safe container, warm the milk chocolate as instructed on the package until it melts.
30 second intervals work best. Stir until smooth.
Place the silicone mold on a baking sheet or cutting board.
Spoon 1 tablespoon of melted milk chocolate into each well of the mold. Using the back of a spoon, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.
Move the mold to the fridge and let it sit for approximately 10 minutes.
Crack the peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.
Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up. Carefully remove chocolate from mold.
Warm a plate (in the microwave) then place one half of the chocolate shell, rounded side up, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
Take one half of the chocolate bomb and position it on a flat surface.
Fill this half with 1 tablespoon of hot chocolate mix and 6-8 mini marshmallows.
Then add a few pieces of the cracked peppermint pieces.
To seal the hot chocolate bomb, warm a plate or skillet and gently press one of the empty chocolate shells onto it for a few seconds. This will slightly melt the edges of the shell. Immediately place the melted edge on top of the filled shell, creating a secure seal.

Repeat this process for all the remaining hot chocolate bombs.
For decoration, drizzle melted white chocolate over the top of the bomb and sprinkle with cracked peppermint candy.
For serving, place the bomb at the bottom of a mug, pour hot milk over the bomb and slowly stir until hot cocoa mix is dissolved.

What Kind Of Chocolate Is Best For Hot Chocolate Bombs?

I like to use chocolate candy melts for these. That way you don’t have to worry about tempering chocolate.

These Hot Chocolate Bombs Are Perfect Homemade Gifts!

Whether you’re planning to gift these hot chocolate bombs or simply want to store them for yourself, a well-designed package can make all the difference. Consider using decorative jars, clear cellophane bags tied with a festive ribbon, or even personalized labels to add that extra special touch.

More Hot Chocolate Bomb Recipes:

More Peppermint Dessert Recipes:

Peppermint Hot Chocolate Bombs

Yield: 8 Hot Chocolate Bombs

Ingredients

10 oz milk chocolate melting wafers
6 tablespoons hot cocoa mix
1 cup mini marshmallows
1 cube white almond bark
10-15 pieces of peppermint candy

For serving:

1 cup hot milk per hot cocoa bomb

Instructions

In a microwave-safe container, warm the milk chocolate as instructed on the package until it melts. Stir until smooth.
Place the silicone mold on a baking sheet or cutting board.
Spoon 1 tablespoon of melted milk chocolate into each well of the mold. Using the back of a spoon, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.

As the edge starts to harden, spread some more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold.
Move the mold to the fridge and let it sit for approximately 10 minutes.
Crack the peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.
Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.
Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell. Be cautious not to apply too much pressure to avoid cracking the shell.
Warm a plate (in the microwave) then place one half of the chocolate shell, rounded side up, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
Take one half of the chocolate bomb and position it on a flat surface.

Fill this half with 1 tablespoon of hot chocolate mix and 6-8 mini marshmallows. Then add a few pieces of the cracked peppermint pieces.
Place the other half of the chocolate bomb on the heated plate. Carefully position it on top of the filled shell. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together.
For decoration, drizzle melted white chocolate over the top of the bomb and sprinkle with cracked peppermint candy.
For serving, place the bomb at the bottom of a mug, pour hot milk over the bomb and slowly stir until hot cocoa mix is dissolved.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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The post Peppermint Hot Chocolate Bombs appeared first on Shoppin' Buggy Recipes.

No Bake Strawberry Cheesecake Pie

Angie — Thu, 26 Jan 2023 11:30:00 +0000

No Bake Strawberry Cheesecake Pie – This tasty, no bake cheesecake is an easy dessert with the perfect layers of strawberry pie filling and creamy no bake cheesecake! Top it the slices with strawberry pie filling or whipped cream!

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Mix and Chill pudding pies are probably one of my favorite vintage type desserts. I love strawberries and pudding, so yes to this strawberry cheesecake pudding pie!

We’re doing this pie the semihomemade way today but if you want to make a homemade strawberry pie filling for this pie, I have a recipe for Homemade Strawberry Sauce using fresh strawberries that you could thicken with a few tablespoons of cornstarch while cooking to use for the pie filling.

Ingredients For Strawberry Cheesecake Pie:

strawberry pie filling
graham cracker crumb crust
milk
instant cheesecake pudding mix
Cool Whip

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Strawberry Cheesecake Pie?

Strawberry pie filling – Lucky Leaf Premium Pie Filling. I love this filling because there are a lot of strawberries in it.

Graham cracker crumb crust – used the Keebler Pie Crust 10 inch Graham Cracker crust for this strawberry pie recipe. You can use a homemade pie crust if you want to. Just take some graham cracker crumbs and melted butter and mix them together to create crumbs with a sand like texture. Then press those into a pie dish.

Milk – store brand

Instant cheesecake pudding mix – Jello Cheesecake Pudding Mix

Cool Whip – well…. just Cool Whip haha

How To Make A No Bake Strawberry Cheesecake Pie:

Start with a 10 inch graham cracker crust.
Pour 1 cup of strawberry pie filling into the crust and spread it out into a single layer.
Add pudding mix and milk to a bowl and whisk until slightly thick. You can use a stand mixer, hand mixer or a hand whisk for this.
Fold in thawed Cool Whip into cheesecake filling.
Place into fridge for at least 3 hours.
Top slices of pie with remaining strawberry topping filling before serving.

Can I Make This Strawberry Pudding Pie In Advance?

You sure can, but I would wait to top it with the extra strawberry pie filling until right before serving. I think it just does better when it’s spooned onto each slice.

More Strawberry Recipes:

More Pie Recipes:

Strawberry Cheesecake Pie

No Bake Strawberry Cheesecake Pie

Yield: 8 servings

Prep Time: 15 minutes

Chill Time: 3 hours

Total Time: 3 hours 15 minutes

No Bake Strawberry Cheesecake Pie - This tasty, no bake cheesecake is an easy dessert with the perfect layers of strawberry pie filling and creamy no bake cheesecake! Top it the slices with strawberry pie filling or whipped cream!

Ingredients

21 ounce can strawberry pie filling
10 inch graham cracker crumb crust
1 1/2 cups cold milk
2 packages (3.4 oz each) instant cheesecake pudding mix
8 ounces Cool Whip, thawed

Instructions

Pour 1 cup of strawberry pie filling into the crust and spread out into a single layer.
Add pudding mix and milk to a bowl and whisk until slightly thick.
Fold in thawed Cool Whip.
Place into fridge for at least 3 hours.
Top slices of pie with remaining pie filling before serving.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 468mgCarbohydrates: 51gFiber: 1gSugar: 44gProtein: 3g

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Ingredients

1 - 10 inch store bought graham cracker crust

Filling:

21 ounce can cherry pie filling
2 tablespoons cornstarch or flour
2 tablespoons water

Topping:

2 tablespoons white sugar
2 tablespoons brown sugar
1/3 cup flour
1/2 cup oats
3 tablespoons butter, melted

Instructions

Preheat oven to 375F.
Pop the plastic cover off of the store bought graham cracker crust and put the crust into the preheated oven for about 5 minutes to toast.
In a bowl, combine the cornstarch and water into a paste. Stir in the cherry pie filling and mix well.
Spoon cherry pie filling into toasted pie crust.
In a bowl combine all of the topping ingredients and stir well to combine it all into a crumbly topping.
Sprinkle crumble oat topping all over the top of the cherry pie filling.
Place pie into preheated oven and bake for 30 minutes.
Remove from oven and let sit for at at least 4 hours at room temperature to cool completely before slicing.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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The post Vintage Cherry Crunch Pie appeared first on Shoppin' Buggy Recipes.