It's me. Stooopid. I subbed peppermint extract for almond. Not at all intentionally.

M

Marg CDN

Well-known member
I was making venaterta and rather than examining the label on the bottle just dumped it in. A whole T. full.

Vinarterta (Icelandic prune pastry) 16 servings

Cake rounds:

1 cup butter

11/2 cups granulated sugar

2 eggs

2 tablespoons whipping cream

4 cups all-purpose flour

1 teaspoon baking powder

Pinch salt (optional)

1 teaspoon ground cardamom

1 tablespoon almond extract

1 tablespoon vanilla

Preheat oven to 375 degrees.

Beat butter and sugar together until fluffy. Add eggs one at a time and beat well. Beat in cream. Set aside.

So what I have now is butter, sugar and vanilla and peppermint. I added the flavourings with the butter rather than as the recipe instructs.

I am saving it to add the dry ingredients later but now what do I make with a very minty pastry? All I can think of is chocolate.

Any brilliant ideas out there?

I'm going to make this again with the right stuff. It becomes 5 rounds of pastry (preferably not mint) with prune filling in between.

Thank you.

Sincerely,

Stooopid

 
Make brownies?

Looking at the recipes, it looks like you might be able to save ingredients by making brownies. Sally uses 1 1/4 tsp in the frosting layer for the brownies so maybe you could make a double batch of your favorite brownies and the 1TBS won't be overpowering.
https://sallysbakingaddiction.com/classic-mint-chocolate-brownies/

Or these, made in muffin tins
https://sweetcsdesigns.com/peppermint-brownies/

Found this recipe from 2 Teaspoons (haven't made these)
Peppermint Brownies
BROWNIES
8 ounces by weight semi-sweet chocolate*
1/2 cup butter
1 cups sugar
3 large eggs
1 teaspoon peppermint extract
1 teaspoon vanilla extract
¾ cup flour
¼ teaspoon of salt
FROSTING
1/2 cup butter softened
1 1/2 cups powdered sugar
2 teaspoons peppermint extract
1 teaspoons vanilla extract
pinch of salt
CHOCOLATE GANACHE LAYER
4 ounces by weight semi-sweet chocolate*
1/4 cup heavy cream
TOPPINGS
crushed candy canes

Make brownies by melting chocolate and butter in a large saucepan over low heat. Once butter is melted add chocolate chips and stir until melted and smooth, about 1 minute. Remove from heat and transfer to a large mixing bowl. Let cool completely, about 30-45 minutes on the counter or 15-20 minutes in the refrigerator.

Once chocolate is cooled, preheat oven to 350 degrees. Grease an 8x8 or 9x9 baking dish, or line with parchment paper.

Stir sugar into melted chocolate. Add one egg at a time, stirring until smooth between each egg. Stir in vanilla and peppermint then gently fold in flour and salt. Pour into prepared baking dish.

Bake until a toothpick comes out almost clean, about 35-45 minutes. Let cool completely on a wire rack.

Once brownies are completely cool, make the frosting by beating the softened butter using a stand mixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, a splash of milk/cream, peppermint extract, vanilla extract, and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary. Add more cream if frosting is too thick or more powdered sugar if frosting is too thin. Once frosting has reached desired consistency add more peppermint extract and/or salt to taste if necessary.

Frost brownies and place in refrigerator for at least 30 minutes (this will make it easier to spread the ganache on the brownies).

Once brownies have been refrigerated, prepare ganache by heating the heavy cream for 30 seconds in the microwave until bubbling. Add the chocolate and stir until smooth. Let sit for 1 minute. Pour ganache over frosting, gently smoothing surface with a knife or spatula. Top with crushed candy canes. Refrigerator for at least 1 hour, until chocolate has set.

Once chocolate layer has set, remove brownies from refrigerator. If using parchment paper, lift brownies out of baking dish. Using a very sharp knife, carefully cut into delicious peppermint brownie pieces. Enjoy!
Recipe Notes
*I used chips but semi-sweet bakers chocolate would also work well.

https://www.2teaspoons.com/peppermint-brownies/

 
Or a double/triple batch of this chocolate mint cake

adapted from Hershey's well loved recipe? If you use non-minty frosting, maybe the cake can be more minty.

Peppermint Chocolate Cake and Frosting
Cake
1 3/4 cups (246g) all-purpose flour
2 cups (430g) granulated sugar
3/4 cup (80g) unsweetened cocoa powder, plus more for pans
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 cup (235ml) buttermilk
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp peppermint extract
1 tsp vanilla extract
1 cup (235ml) boiling water (measure after it reaches a boil)
Crushed peppermint candies or red sprinkles, for decorating
Frosting
1 1/2 cups (340g) butter, at room temperature (preferably 1 cup unsalted 1/2 cup salted)
3 - 5 Tbsp heavy cream
2 1/2 tsp peppermint extract
1/2 tsp vanilla extract
4 3/4 cups (632g) powdered sugar

For the cake: Preheat oven to 350 degrees. Butter 2 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside.
In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer blend mixture until on low until combined then increase speed to medium and mix 2 minutes. Mix in boiling water.
Divide batter evenly among prepared baking pans. Bake in preheated oven 30 - 35 minutes then transfer to wire racks to cool for 10 minutes.
Run knife around edges of cake to ensure the are loosened then invert onto wire racks to cool completely. Once cool frost with Peppermint Buttercream Frosting. Store cake in an airtight container at room temperature or in refrigerator.
For the frosting: In the bowl of an electric stand mixer whip butter until pale and fluffy. Add in 3 Tbsp of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar and mix until combined.
Add remaining powdered sugar and mix on low speed until blended and increase to medium-high speed and whip until light and fluffy, while adding in additional cream 1/2 Tbsp at a time to reach the right consistency.

https://www.cookingclassy.com/peppermint-chocolate-cake-with-peppermint-buttercream-frosting/#wprm-recipe-container-31433

 
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