2 Red Bird Holiday Cookbook Red Bird About recipe –it’s afamily tradition.” Using only 100%pure cane sugar, it’s more thana from our hometown inLexington, NCsince 1890. been makingRed Bird puffed mints andcandies ‘‘Here atthePiedmont Candy Company, we’ve customers allover thecountry. chocolate covered peppermintleave theplanttoreach flavors includingcottoncandy, key limeanddark and natural peppermintoil.Andtoday, even more with justafewsimpleingredientslike purecanesugar Red BirdPeppermint Puffsandsticksarestillcrafted or puffalittleunique. molded andappliedby handmakingeachfinishedstick process stayed thesame.Ourcandystripesarestill modern productionprocesseswereadded,thebasic 2000 expanded againtohelpmeetdemand.While Piedmont CandyCompany continuedtogrowandin production stillintheUSA. Company isoneofthefewcandycompanieswith was moving overseas. Even today, thePiedmontCandy his careerworkingintextiles butmuchofthatindustry North Carolinafamily, theReids.DougReidhadspent In 1987,theEbeleinssoldcompany toanotherlocal day! 2,000 poundsofcandypuffsandsticksweremadeeach to heatpurecanesugar300°F. Onaverage, about Red Birdcandiesweremadeusingopencopperkettles owner ofthecompany andran itasafamilybusiness. a candyapprenticeat15.Helaterbecamethesole Candy Company. Edwardwasbornin1873andbecame Immigrants, moved toLexington toworkattheNC In 1919,EdwardEbelein,thesonofGerman was renamedthePiedmontCandyCompany. right inLexington NC.Intheearly1900s,company In 1890,wegotourstartastheNCCandyCompany,

3 4 Red Bird Holiday Cookbook Recipes Red Bird The

piedmontcandy.com 5 6 Red Bird Holiday Cookbook Shortbread Cookies Peppermint Chocolate • • • • • • • • • INGREDIENTS Red BirdPeppermint Puffs your choice 2/3 Cofsemi-sweetchocolateor Pinch ofsalt 1/2 tspbakingpowder 1 1/4Call-purposeflour 1/4 tspvanillaextract 1 largeeggyolk 1/2 Cpowderedsugar 1 stick(4Oz)unsaltedbutter, roomtemp SERVES 30 METHOD BAKE 40 MINUTES CREATED BYNATALIYA DUDLEY 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. DIRECTIONS TIME Puffs. Repeattheprocessforallcookies. cookie. SprinklecrushedRedBirdPeppermint Spread chocolateontothebottomofone not crushthemallfinely. candies leave somelargeandsmallchunks.Do until they arecrushed.Whencrushingthe bag. Withakitchenmallet,poundthecandies Place RedBirdPeppermint PuffsinaZiplock completely meltedandsmooth. the chocolateisalmostmeltedstiruntilit at onetime,stirringaftereachtime.When Microwave thechocolatefor20-30seconds Place chocolatechipsinheatproofbowl. Cool cookiescompletely. brown aroundtheedges. Bake 12-15minutesoruntilcookiesaregolden baking sheet. Transfer cutcookiedoughroundsontoprepared circles. Using acookiecutter, cutthedoughinto2-inch Roll thedoughtoabout1/4inchthickness. dough untilitformsaball. Transfer thedoughtoaflouredsurface.Mix combined butwillstillhave largeclumps. with aspatula.Thedoughshouldbealmost Add flour, bakingpowderandpinchofsalt.Mix combined. Add eggyolk andvanillaextract. Beatuntil Beat butterandpowderedsugaruntilcombined. with parchmentpaperandsetaside. Preheat oven to350°F. Linelargebakingsheet DIFFICULTY 4/5

7 8 Red Bird Holiday Cookbook

Chocolate Peppermint Cookies • • • • • • • • • INGREDIENTS Red BirdPeppermint Puffs Chocolate 1/4 Cmilk(Iusedalmondmilk) 1/4 Cnutorseedbutter(Iusedalmondbutter) 1 egg 1 tspbakingpowder 1/4 Ccoconutsugar flour) 1/4 Callpurposeflour(IusedglutenfreeAP 2 Calmondflour SERVES 13 METHOD BAKE CREATED BYHANNAHBOSTDORFF 5. 4. 3. 2. 1. DIRECTIONS 25 MINUTES TIME 10 minutes! Place thecookiesonabakingsheetandbake for Red BirdPeppermint Puffs. coat theoutsideofcookieswithcrushed chocolate intothecenterofeachcookie,and Roll thedoughinto13balls,pressapieceof combined. ingredients andstiruntileverything iswell Pour thewetingredientsintodry the wetingredients. ingredients andinasmallbowlwhisktogether In alargebowl,whisktogetherthedry baking sheet. Preheat theoven to350°Fandspray orlinea DIFFICULTY 3/5

9 10 Red Bird Holiday Cookbook Whoopie Pies Peppermint

• • • • • • • • FILLING: • • • • • • • • • • • • CAKE: INGREDIENTS 1/2 CofcrushedRedBirdPeppermint Puffs Pinch ofsalt 1 Theavy creamorhalf&half, moreasneeded 1/4 tsppeppermint(optional) 1 tspvanilla 1 -1/2CPowdered Sugar 1/2 CButter, Softened 1 CFluff 1 CButtermilk 1/2 tspespressopowder/grounds (optional) 1 tspvanilla 1 egg 3/4 CBrownSugar 1/4 CSugar 1/2 CUnsaltedButter, softened 1/4 tspcreamoftartar 1/2 tspsalt 1 1/4tspbakingsoda 1/2 CCocoaPowder 2 CAllPurposeFlour SERVES 7 METHOD BAKE 45 MINUTES CREATED BYSHIRABRANDT 3. 2. 1. ASSEMBLY: 5. 4. 3. 2. 1. FILLING: 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. CAKE: DIRECTIONS TIME fridge orenjoy rightaway. Store wrapped inplasticwrap individuallyin Roll inRedBirdPeppermint Puffs. as possible. together makingsuretomatchpielidsasbest Pipe onebigdollopincenterandsandwich Chill for30minutes. Add sugarifneededuntilstiff. Add cream,tspatatime. mint andsalt. Add in1Cpowderedsugar, vanilla, Beat fluffandbutteruntilwellcombined. move towirerack tocoolcompletely. Let coolforafewminutesonbakingsheetthen they springbacktothetouch. halfway through.Thepiesaredonebakingwhen Bake for18-20minutes,flippingsheets smooth downthetopsofpies. Using wetfingers(runthroughrunningwater), cream scoop-7persheet. Scoop batterontosheetusingmediumice bowl ifneeded. combined, scraping thesidesandbottomof Add dryingredientsandmixuntilwell combined. Slowly addbuttermilkinsteadystreamuntil well combined. Add inegg,vanillaandespressomixuntil together untilfullycombined. In astandmixer, creambutterandsugars powder, bakingsoda,salt,&creamoftartar. Whisk dryingredientstogether-flour, cocoa sheets withparchmentpaper. Preheat oven to350°Fandcover twocookie DIFFICULTY 3/5

11 12 Red Bird Holiday Cookbook

Peppermint Puff Chocolate Bark • • • • • INGREDIENTS The SugarArtPinkDiamondDust Sprinkle Pop CandyCanesprinkles 2-3 Oreocookies,chopped 1/2 CRedBirdPeppermint Puffs,chopped 10 OzGhirardelli WhiteMeltingwafers SERVES 15 MICROWAVE METHOD 7. 6. 5. 4. 3. 2. 1. DIRECTIONS CREATED BYSHERILYN WILSON 35 MINUTES TIME temperature. Store inanairtightcontaineratroom minutes). set completelybeforetransferring. (10-15 diagonally theotherway. Allowthebarkto (10 minutes)slicediagonallyoneway, and When thepeppermintbarkismostlyset glitter atthispoint. cookie pieces.Ifusing,addthesprinklesand the choppedRedBirdPeppermint Puffsand While thechocolateisstillwarm,sprinkleon chocolate todesiredthickness. Using anoffsetspatula,smoothandspreadthe onto asheetofparchmentpaper. Once thechocolateiscompletelymelted,pour session. until completelymelted-stirringbetweeneach safe bowl,andheatfor30secondintervals Place whitechocolatemeltsintoamicrowave Peppermint PuffsandOreocookies.Setaside. With alargeknife,coarselychoptheRedBird DIFFICULTY 1/5

13 14 Red Bird Holiday Cookbook Candy PuffSmores Red Bird Peppermint

• • • • • • • • • • • INGREDIENT 16 Graham Crackers 16 Graham Sugar CPowdered 1/2 CCornstarch 1/2 up broken Puffs, Peppermint Bird Red 2 Oz gelatin) 3/4 (to Cwater bloom gelatin) Knox of 4packets (about Gelatin Unflavored 28g Whites Egg 2 each Extract Peppermint 1 tsp CWater 1/2 Syrup Corn 1 tbsp CSugar 1 1/2 SERVES 8 STOVETOP METHOD 20 MINUTES 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. DIRECTION CREATED BYTESSAGOMEZ TIME Cutin2”by 2”pieces.Reserve. marshmallow getfirmbeforecuttingit. graham cracker ontopofthechocolate.Let the each marshmallowandanothersquareofthe a pieceofthepeppermintchocolateontop to 5minutes.Remove fromtheoven andadd marshmallow andputunderthebroilerfor3 pieces. Top each cracker withapeppermint paper andlay outhalfofthegraham cracker your oven on.Lineasheetpanwithparchment Crackers, cutinsquares.Turn thebroilerof To make theS’moresyou willneed16Graham onto marshmallow. Sprinkle RedBirdPeppermint Puffcrumbles more sugarandcornstarchmixture. Pour intothereserved cake pananddustwith into themarshmallow. Mix 1or2dropsofredfoodcoloringtoswirl 12 to15minutes. Whip untilthebowliscoldtotouch.About Add peppermintextract. while whipping. dissolves. Pour syrupslowlyintotheeggwhites bloomed gelatinintothesyrup,stiruntil When syrupisready, remove fromheatandadd stiff peaks. While makingthesyrup,whipeggwhitesto water andbringtoaboil260F. In asmallpotcombinesugar, cornsyrupand Bloom gelatinin3/4Cofcoldwater, reserve 8x8 cake panandreserve. Combine powdersugarandcornstarch,dustan DIFFICULTY 3.5/5

15 16 Red Bird Holiday Cookbook Chocolate Cheesecake Peppermint White • • TOPPING: • • • • • PEPPERMINT MOUSSE: • • • • • • • • • CHEESECAKE: • • CRUST: INGREDIENTS 8 Ozwhitechocolate 1 yolk 3 eggs 1 tbspcornstarch 1 tbspsourcream 1 tspvanilla 1 tbspflour 3/4 Csugar 3 packagescreamcheese,softened 2 tbspbutter, melted 24 chocolatecookies,like Oreos 4 Ozwhitechocolatechipsorbaking 8 crushedRedBirdPeppermint Puffs 10 crushedRedBirdPeppermint Puffs 8 OztubCoolWhip 1/4 sparingtsppeppermintextract 1/2 Cpowderedsugar 8 Ozcreamcheese,softened SERVES 10

METHOD BAKE

2. 1. TOPPING: 5. 4. 3. 2. 1. MOUSSE: 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. CAKE: 3. 2. 1. CRUST: DIRECTIONS CREATED BYCLAIRESALMON 1 HOUR TIME Bird Peppermint Puffs. Sprinkle ontopwithremainingcrushed Red create acrumblytexture. Over-melt your remainchocolatechips;itwill spreading moussemixtureontop. Let thecheesecake coolcompletelybefore otherwise thecolorturnswholethingpink. Mix theseintoyour moussemixturegently thing your heartdesires. a hammer, tenderizer, orwhatever hard,heavy either with them a cuttingboard,andpounding on them setting putting 18mintsinaZiplockbag, Crush your RedBirdPeppermint Puffs.We’re Fold in CoolWhipuntilsmooth. and peppermintextract untilsmooth. temperature creamcheese,powderedsugar, While thecheesecake isbaking,mixyour room your finger. poke thecenter, itshouldn’t beliquidorstickto The middleshouldbealittlejiggly, butwhenyou dependent howhighorlowyour oven runs. Bake for32minutes,butkeep aneye onit place gentlyintheoven. Put your cheesecake onabakingsheetand Spread cheesecake mixevenly over crust. the oven andcreatelittlepockets ofchocolate. clump upbutdon’t worry. Itwillallcombinein Gently whiskinthewhitechocolate.Itmight microwave, checkingevery 8seconds. Melt your whitechocolate.Imeltmineinthe Add eggsandyolk. Mixuntiljustcombined. combined. Add flourandcornstarchmixuntiljust About 1minuteonlow/medium. sugar, vanilla,andsourcreamuntilsmooth. With anelectricmixer, beatcreamcheese, Preheat oven to350°F springform pan. Press crumbmixtureintoaGREASED distributed. Whisk in2tbspofmeltedbutteruntilevenly until you createacoarsemeal. Put cookiesthroughafoodprocessororblender DIFFICULTY 5/5

17 18 Red Bird Holiday Cookbook Chocolate Cake Peppermint

• • • • • • FROSTING: • • • • • • • • • • • • CAKE: INGREDIENTS 8 OzcontainerofRedBirdPeppermint Puffs 1 tsppeppermintextract. 2 tspvanillaextract. 5 Cconfectionerssugar. 2 8Ozbrickscreamcheese. 1 lbunsaltedbutter, roomtemp. 2 tsppeppermintextract 2 tspvanillaextract 1/2 Ccanolaoil 1 1/2Cwarmwater 1 1/2Cbuttermilk,roomtemp 1 tspinstantespressopowder 1 1/2tspsalt 1 1/2tspbakingpowder 1 tbspbakingsoda 1 1/2Cunsweetenedcocoapowder 3 Csugar 3 Callpurposeflour SERVES 10 METHOD BAKE 9. 8. 7. 6. 5. 4. 3. 2. 1. FROSTING THECAKE 4. 3. 2. 1. FROSTING 8. 7. 6. 5. 4. 3. 2. 1. CAKE: DIRECTIONS CREATED BYKATIE BORTELL 1.5 HOURS TIME until theentiretopiscovered. cake. Then piperosettesontheinsideoftop Pipe rosettesaroundtheentire top edgeofthe the closedstartip. Place remainingfrostinginadecorator bagwith on thesidesuntilallofarecovered. Continuously turncake andcontinueplacingmints frosting. sides ofcake, gentlypushingmintsintothe on place and Grab handfuls of chopped mints pieces andplaceinabowl. Chop RedBirdPeppermint Puffsintosmall layer onthesides,reserving2Coffrosting. layer offrostingover thetopandaslightlythicker Place thefinallayer ontopandspreadathin frosting evenly over thislayer. Add anothercake layer andspreadmore Spread outevenly. place agoodamountoffrostingonthecake. Set onelayer onacardboardcake round and serrated knife. Level allthreecool cake layers withalong well tillfrostingisfluffyandtherearenolumps. Add confectionerssugar1Catatimeandbeat Add bothextracts andbeatwell. and fluffy. Add creamcheeseandbeattillwellcombined 3-4 min. 2 sticksofroomtempbuttertillfluffy,the about In standmixer usingthepaddleattachmentbeat Frost withpeppermintcreamcheesefrosting. cakes frompansandletcoolcompletely. Move tocoolingracks for10minutes,remove Bake for9minutes.Don’t overbake! for another8minutesandrotateoncemore. Bake for8minutesthenrotatethepans.Bake enough. Bake all3pansatonceifyour oven islarge between 3pans.About1/4Cofbatterineach. until combined,about2minutes.Divideevenly a handmixer orstandmixer, mixonmedium Add allremainingingredientstobowlandwith ingredients thoroughlywithawhisk. In alargemixingbowl,combineall7dry Spray 39”roundpanswithnonstickspray. Preheat oven to345°F. DIFFICULTY 5/5

19 20 Red Bird Holiday Cookbook Frosting + MintCream ‘Cheese’ Peppermint Brownies

• • • • • FROSTING: • • • • • • • • • BROWNIES: INGREDIENTS 1 tspbakingpowder 1/2 Ccocoapowder 1 Cflour(allpurpose) 1 Ccoconutsugar 1 Cchocchips 1 Capplesauce 1/2 tsppeppermintextract 1 tspvanilla 1/2 Cvegan buttersoftened 5-6 RedBirdPeppermint Puffs,finelychopped 1 tspvanillaextract 2 1/2Cpowderedsugar 1/4 Cvegan butter 1/2 Cvegan creamcheese SERVES 12

METHOD BAKE CREATED BYASHLEYSHAPIRO 2. 1. FROSTING: 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. BROWNIES: DIRECTIONS 1 HOUR TIME and fluffy. Use ahandmixer toblenduntilwellcombined to sprinkle. half ofthechoppedRedBirdPeppermint Puffs Add allingredientstoalargebowl,saving about Peppermint Puffsontop,cutintosquare. Frost, sprinkleremainingchoppedRedBird them extra fudge. Refrigerate overnight beforefrostingtomake Let coolinbakingdishonacoolingrack. Bake for30-35minutes. Pour batterintoaparchmentlined8x8dish. Stir untiljustcombined,don’t over mix. Add flour, cocoapowder, bakingpowder. Add coconutsugarandstiruntilcombined. vanilla extract . butter, applesauce,peppermintextract, and In alargebowl,combinemeltedchocolate/ smooth andwellcombined. microwave, stirringevery 30secondsuntil Melt vegan butterandchocolatechipsinthe Preheat theoven to350°F DIFFICULTY . 4/5

21 22 Red Bird Holiday Cookbook Chocolate SpongeCake Peppermint PuffWhite • • • • • • • • • • • • • • • • • • • • • • INGREDIENTS 4 tbsp Hot Water Hot 4 tbsp Water Cold 4 tbsp Gelatin Unflavored 1 Envelope Vanilla2 tsp Extract Sugar 4 tbsp Cream Whipping 2 CHeavy Vanilla of 1 tsp Milk Evaporated 1 Cof milk Cof 1 1/2 milk 14 of condensed 1 Can Oz Puffs 3/4 Peppermint Bird CRed Vanilla tbsp 1/2 Chocolate White 5 Oz White 1 Egg 3 Eggs 1 CMilk Butter CUnsalted 1/2 Salt tsp 1/2 Powder Baking 2 tsp sugar) cane (or blend Sugar 1 1/4 CCaster Flour 1 CCake Flour Purpose 1 CAll SERVES 6-8 METHOD BAKE CREATED BYMELISSAGARCIA 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. WHIPPED CREAM: 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. CAKE: DIRECTIONS 2 HOURS TIME chocolate. crushed RedBirdPeppermint Puffsandwhite Add thetoppartofyour cake carefully. Addmore piping cake. Refrigerate whippedcreamfor20-30minsbefore Add 3/4ofcrushedRedBirdPeppermint Puffs. and beatuntilwellincorporated. Add your cooleddissolved gelatintothemixture Med/High speeduntilyou have stiffpeaks. whipping cream,sugarandvanillabeaton In astandmixer orhandmixer addyour heavy dissolve. Allowtocool. we’re makingforthisrecipeandmicrowave to Remove 3tbspfortheamountofwhippedcream Refrigerate for20-30mins. Add 4tbspofhotwaterandmixwell. gentle mix. Add oneenvelope ofunflavored gelatinanddoa In asmallbowladd4tbspofcoldwater. it willbeabeautifullightcolor. for 25-30minsoruntilatoothpickcomesoutclean, Divide batterevenly betweenyour pansandbake that wasleftonyour mixingbowl. Add thatmixturetotheotherportionofbatter combined. the separated bowlwiththebatterandwhiskuntil Add your chocolate,milkandbuttermixtureto butter andmilkmixture. Add vanillatoyour meltedandhotchocolate, Add toyour eggsalongwithsugar. powder andsalt. In aseparate bowlsifttogethertheflour, baking Melt thechocolate,butterandmilktogether. 4 minutes. mixer withthewhiskattachmentonhighspeedfor Remove eggandsugarmixturebeatonastand Whisk your eggsandsugaruntilcombinedwell. until combined.Quicklyaddyour sugar. pan asadoubleboilerforyour mixingbowlwhisk Add your eggstoyour mixingbowlandusingthe Bring watertoaboil. with nonstickspray. Preheat Oven to350°Fandspray 2-8”cake pans

DIFFICULTY 5/5

23 24 Red Bird Holiday Cookbook

Peppermint Chocolate Covered Oreos • OPTIONAL: • • • • INGREDIENTS 2 tspcoconutoilorvegetable shortening 1/2 CRedBirdPeppermint Puffs,crushed 10 Ozsemisweetchocolate 10 Ozwhitechocolate 24 OREOcookies SERVES 24 METHOD NO BAKE 30 MINUTES 5. 4. 3. 2. 1. DIRECTIONS TIME temperature. Will keep forseveral days, covered atroom- Let sitfor20mins,oruntilfirmandset. chocolate, asdesired. Puffs, ordrizzlewithadditionalmelted Sprinkle thetopswithRedBirdPeppermint Work inbatchesuntilallcookiesarecoated. chocolate-covered cookiestothepreparedpan. drip backintothebowl,thentransfer the roll untilevenly coated.Let theexcess chocolate time, usingtwoforksoracandydippingtoolto Oreo cookieinthemeltedchocolate,oneata into asmallandrelatively deepbowl.Dipeach For easiest coverage, pourthemeltedchocolate chocolate iscompletelymeltedandsmooth. with aspatulaaftereachincrement,untilthe well andscraping downthesidesofbowl bursts of30secondsonmediumpower, stirring in themicrowave. Ifusingamicrowave, heatin simmering water, orinaheat-proofglassbowl together ineitheradouble-boilerover gently Melt thechocolateandcoconutoil(ifusing) wax paper. Setaside. Line alargesheetpanwithparchmentpaperor DIFFICULTY 2/5

25 26 Red Bird Holiday Cookbook Peppermint Martini White Chocolate • • • • • • • INGREDIENTS garnish 1 CCrushedRedBirdPeppermint Puffsto White chocolatesyrup 1/2 OzPeppermint schnapps 1 OzHalfandhalf 1 OzCremedecacao-(clear/white) 1 1/2OzVanilla vodka 1 1/2OzWhitechocolateliqueur-(Godiva) SERVES 1 METHOD NO BAKE 4. 3. 2. 1. DIRECTIONS 10 MINUTES TIME martini glass. Shake andthenstrain intoyour prepared schnapps toacocktailshaker withice. creme decacao,halfandhalf, andpeppermint Add thewhitechocolateliqueur, vanillavodka, Set glassaside. Dip itintocrushedRedBirdPeppermint Puffs. syrup. Rim theedgeofglasswithwhitechocolate DIFFICULTY 1/5

27 28 Red Bird Holiday Cookbook White Russian Peppermint • • • • • INGREDIENTS 1 CRedBirdPeppermint Puffstogarnish 1 tbsphalfand 3/4 Ozpeppermintschnapps 3/4 Ozvodka 3/4 Ozcoffeeliqueur SERVES 1 METHOD NO BAKE 2. 1. NOTES 6. 5. 4. 3. 2. 1. DIRECTIONS 5 MINUTES TIME for asplashattheend. and pourover ice!Simplyreserve halfand You canalsomixtheseingredientsinashaker for garnish. whipped creamandaRedBirdPeppermint Puff To finishoffyour cocktail,topwithadollopof Garnish andserve accordingly. Add your splashofcreamattheend. three ingredientsandstir. In anindividualglassover theice,mixfirst Add icetorimmedglasses. into crushedRedBirdPeppermint Puffs. Dip rimofyour glassintosimplesyrupandthen second bowl. and crushedRedBirdPeppermint Puffsintoa Pour simplesyrupintoashallowdishorbowl DIFFICULTY 1/5

29 30 Red Bird Holiday Cookbook Mocha Cookies Peppermint • • • • • • • • • • • • • • INGREDIENTS 4. 3. 2. 1. DIRECTIONS 1 8 Ozwhitechocolate,coarselychopped chips 1 Cminiorregularsizesemi-sweetchocolate 1/8 tspsalt granules 2 tspespressopowderor1Tbspinstantcoffee 1 tspbakingsoda powder 1/2 C+2tbspunsweetenednatural cocoa 1 Call-purposeflour(spoon&leveled) 1 tsppeppermintextract 1 tsppurevanillaextract 1 largeegg,atroomtemperature 1/2 Cpacked lightordarkbrownsugar 1/2 Cgranulated sugar temperature 1/2 Cunsaltedbutter, softenedtoroom aside. mats. (Always recommendedfor cookies.)Set sheets withparchmentpaperor siliconebaking Preheat oven to350°F. Line twolargebaking easier toscoopandroll. about 30minutes.Thismakes thecookiedough than 3hours,letitsitatroomtemperature for minutes– ifthecookiedoughchilledlonger and allowtositatroomtemperature for20 Remove cookiedoughfromtherefrigerator mandatory forthiscookiedough. at least3hoursanduptodays. Chillingis with aluminumfoilorplasticwrap andchillfor cookie doughwillbesticky. Cover doughtightly high speedandbeatinthechocolatechips.The The cookiedoughwillbequitethick.Switchto mix intothewetingredientsuntilcombined. together untilcombined.Onlowspeed,slowly powder, bakingsoda,espressopowder, andsalt In aseparate bowl,whisktheflour, cocoa and bottomofthebowlasneeded. extracts onhighspeed.Scrape downthesides in color. Beatinegg,vanillaandpeppermint on mediumhighspeeduntilfluffyandlight granulated sugarandbrownbeat until completelysmoothandcreamy. Addthe beat thebutterfor1minuteonmediumspeed stand mixer fittedwithapaddle attachment, In alargebowlusinghand-heldmixer or 1/2 CRedBirdPeppermint Puffscrushed SERVES 20 METHOD BAKE

3. 2. 1. NOTES 7. 6. 5. 5 HOURS Double Batch:Thisrecipecaneasilybedoubled. sticky cookiedougheasytohandle. prevent spreading,andmakes theotherwise the better!Chillinghelpsflavors develop, cookie doughforatleast3hours.Thelonger, Chill CookieDough!Make sureyou chill the my tipsonfreezingcookiedough. need tothaw them.For moreinformation,read cookie doughballsforabout10minutes.No well too–uptothreemonths.Bake frozen after they thaw out.Cookiedoughballsfreeze freeze well–uptothreemonths.Decorate (without whitechocolateandPeppermint Puffs) the refrigerator forupto1week.Baked cookies stay freshcovered atroomtemperature orin Make Ahead&Freezing Instructions:Cookies Once set,enjoy! into therefrigerator tohelpthechocolateset. of thecooledcookies.Placebakingsheet on topthechocolateside.Repeatwithrest cookie intocrushedRedBirdPeppermint Puffs or siliconebakingmat-linedsheet.Dip white chocolateandplaceontoaparchment completely cooledcookiehalfway intothe until completelymeltedandsmooth.Dipeach increments, stirringaftereachincrement a mediumheat-proofbowl.Meltin15second the microwave, placethewhitechocolatein boiler or(carefully!) usethemicrowave. For Melt thechoppedwhitechocolateinadouble cooling rack tocoolcompletely. slightly deflateasyou letthemcool.Transfer to cool for5minutesonthecookiesheet.They will when you remove themfromtheoven. Allowto cookies willlookextremely softinthecenters Bake thecookiesfor10-12minutes.Thebaked each intoballsandplaceonthebakingsheets. Roll ballsofdough,about11/2tbspdough TIME

DIFFICULTY 3.5/5

31 32 Red Bird Holiday Cookbook

Peppermint Chocolate Chip Cookies • • • • • • • • • • • • INGREDIENTS after crushing 1 C crushedRed Bird Peppermint Puffs,measure 1 1/2Csemi-sweetchocolatechips 2 1/2Cflour 3/4 tspsalt 1 tspbakingsoda 1 tspalmondextract 1/2 tspvanilla 2 largeeggs 3/4 Clightbrownsugar 3/4 Cwhitesugar 1/2 Cshortening,atroomtemp 1/2 Cunsaltedbutter, softened SERVES 12 METHOD BAKE 20 MINUTES 8. 7. 6. 5. 4. 3. 2. 1. DIRECTIONS TIME brown aroundedges. Bake for11-13minutesoruntillightlygolden keeping 2”apart. Drop ontolightlygreasedcookiesheetsby tsp; Peppermint Puffs Stir inthechocolatechipsandRedBird Beat well. creamed mixture. small bowl.Gradually beatthismixtureintothe Combine thebakingsoda,saltandflourina Beat intheeggs,vanillaandalmondextract. sugar, andbrownsugar. Beat togetherthebutter, shortening,white Preheat oven to350°F. DIFFICULTY 2/5

33 34 Red Bird Holiday Cookbook Bundt Cake Chocolate Peppermint • • • • • • • • • • • • • • • • • • INGREDIENTS 2 tbspchocolatecovered pomegranate (optional) 1 CcrushedRedBirdPeppermint Puffs 2 tbspheavy cream 1/2 Cheavy cream 3 Ozsemisweetbakingchocolate 1/2 Cchocolatechips 1/2 tsppeppermintextract 1 tspvanillaextract 2 eggs 1/2 Coil 1 Cstrongblackcoffee,cooled 1 CnonfatGreekyogurt 2 tspbakingsoda 1 tspbakingpowder 1/2 tspsalt 3/4 CDutchprocessedcocoapowder 2 Cgranulated sugar 1 3/4Call-purposeflour SERVES 10 METHOD BAKE 8. 7. 6. 5. 4. 3. 2. 1. DIRECTIONS 1 HOUR TIME Puffs andpomegranate seeds,ifusing. cake. Top withthecrushedRedBirdPeppermint 10 –15minutes,thenpourover thetopof chocolate color. Allowtocoolinthefridgefor chocolate andcreamtogetheruntilonecreamy, necessary untilthechocolateismelted.Mix if thechocolateisnotyet melted.Repeatas Heat foranother20–30secondsonhalfpower half powerfor45seconds.Take outandmix. chocolate andheavy creaminamicrowave on While thecake iscooling,heatthebaking completely. the cake ontoawirerack andallowtocool a counterortabletohelploosenthecake. Turn beat thesidesofbundtpanonside Allow tocoolforabout10–20minutes,and toothpick comesoutclean. pan andbake for40–45minutes,oruntila Pour thebatter(itwillbeliquidy)intobundt medium speed.Stirinthechocolatechips. and beatthemixtureforaboutfourminuteson Slowly mixtheflourintowetingredients both extracts. Beatwelluntilfullycombined. Mix togethertheyogurt, coffee,oil,eggs,and salt, bakingpowder, andbakingsoda.Setaside. Mix togethertheflour, sugar, cocoapowder, Grease andflourabundtpan.Setaside. Preheat theoven to350°F. DIFFICULTY 4/5

35 36 Red Bird Holiday Cookbook Peppermint IceCream • SPECIAL EQUIPMENT: • • • • • • • INGREDIENTS ice creamattachment Ice creammaker oraKitchenAidmixer withan 1/2 CcrushedRedBirdPeppermint Puffs 2 tsppeppermintextract 1/4 tspsalt 3/4 Csugar 8 largeeggyolks 1 1/2Cwholemilk 2 1/2Cheavy cream SERVES 1

METHOD NO BAKE 8. 7. 6. 5. 4. 3. 2. 1. DIRECTIONS 1.5 HOURS TIME Fold crushedpeppermintsintoicecream. for afewminutestosoftenitbeforeserving. you may needtoletitsitatroomtemperature hours. Ifithasbeenfrozenformorethanaday, freezer foratleastanhour, preferably several an airtightplasticcontainerandplaceinthe the crushedRedBirdPeppermint Puffs.Putin ice creammaker, itwillbefairlysoft.Fold in Once theicecreamhasbeenformedin Fold incrushedRedBirdPeppermint Puffs: the manufacturer’sinstructions. process inyour icecreammaker accordingto Process inicecreammaker: Oncechilled, pepperminty-ness. addition, untilyou reachthedesiredlevel of 1/4 tspatatime,tastingthemixtureaftereach thoroughly chilled,addpeppermintextract, a Add peppermintextract: Oncethemixtureis custard over icebath,chill. mixture thoroughlyintherefrigerator. Strain Then stiruntilcoolover theicebath.Chill through thestrainer andstiritintothecream. Strain over icebath,chill:Pour thecustard for pepperminticecream. the spoon,about5-7minutes.Thicken custard as you stir, untilthemixturethickens andcoats heatproof rubberspatula,scraping thebottom constantly over mediumheatwithawoodenor Heat custarduntilthick:Stirthemixture cream custardbase. saucepan. Temper eggyolks forpeppermintice then scrape thewarmedeggyolks backintothe milk intotheeggyolks, whiskingconstantly, together theeggyolks. Slowlypourthewarm Temper eggyolks: Inaseparate bowl,whisk medium-mesh sieve ontop. bowl setinalargeroficeand Prepare icebath:Pour thecreamintoametal completely dissolve. saucepan. Make surethesugarandsalt Warm themilk,sugar, andsaltinamedium DIFFICULTY 4/5

37 38 Red Bird Holiday Cookbook

Peppermint Ice Cream Sandwiches • • • • • • • • • • • • INGREDIENTS 1 CcrushedRedBirdPeppermint Puffs 1 quartofvanillaicecream 2 tspvanilla 1 1/2Csugar 4 eggs 1/2 tspsalt 1/2 tspbakingpowder 1/2 Cwholewheatflour 1 Callpurposeflour 3 Csemisweetchocolatechips 3 Ozunsweetenedchocolate,chopped 1/2 Cbutter SERVES 10 METHOD BAKE 6. 5. 4. 3. 2. 1. DIRECTIONS 2 HOURS TIME Red BirdPeppermint Puffs. roll theicecreamsidesinremainingcrushed Once you’ve madeyour icecreamsandwiches, out andplacebetweencookies. you freezeicecreaminthebowl,thenscoopit perfect circlesforyour icecreamsandwiches.If can usearoundcookiecutterorglasstomake go thejellyrollpanroute,thenoncefrozenyou the icecreammixtureinanair-tightbowl.Ifyou jelly rollpanandfreeze.Oryou canjustfreeze now –you caneitherspreadouticecreamona Bird Peppermint Puffs.You have twochoices rolling pintoo.ThenstirinthecrushedRed I usedameattenderizer, butyou couldusea Puffs inabigZiplocsandstartcrushingthem! Place your unwrapped RedBirdPeppermint Let icecreamthaw toasoftserve consistency. slightly thenletcoolcompletelyonwireracks. Bake cookiesat350°Ffor9-11minutes.Cool You canuseminionesifyou’d like. and mixwell.Stirin1moreCofchocolatechips. slowly andmixonlow. Addchocolatemixture lighter incolor. Startaddingdryingredients Beat eggs,sugarandvanillaonmediumuntil and salt. In asmallbowl,combineflour, bakingpowder low head,stirringconstantly. Let cool. C chocolatechipsinadoubleboiler. Meltover Combine butter, unsweetenedchocolateand2 DIFFICULTY 3.5/5

39 40 Red Bird Holiday Cookbook Peppermint Cupcakes Cookies andCream • • • • • • • • BUTTERCREAM: • • • • • • • • • • • • CUPCAKES: INGREDIENTS OREO cookiepieces,fordecorating decorating 3/4 CcrushedRedBirdPeppermint Puffs,for 18 RedBirdPeppermint Puffs 1/4 tspsalt 1/2 C+1tbspheavy whippingcream 3 tsppeppermintextract 6 Csiftedpowderedsugar 12 tbspunsaltedbutter, roomtemperature 12 OREOcookies,crushedintochunks 1/2 tspsalt 3/4 tspbakingsoda 1 Cflour 1 Csugar 1 egg 1/3 Csourcream 1/4 C+2tbspdarkchocolatecocoapowder 1 tspvanilla 1/2 tbspespressopowder 3/4 Cbrewedcoffee 1/2 Cunsaltedbutter SERVES 16

METHOD BAKE 30 MINUTES 8. 7. 6. 5. 4. 3. 2. 1. BUTTERCREAM: 7. 6. 5. 4. 3. 2. 1. CUPCAKES: DIRECTIONS TIME Top withRedBirdPeppermint Puffspieces bag, pipeswirlsoffrostingontoeachcupcake. Using alargeroundpipingtipfittedon and fluffy. Mix onhighspeedfor3-5minutesoruntillight frosting, morecreamforsofter. desired consistency. Less creamforstiffer Add theremainingcreamuntilyou reachyour combined. peppermint extract andhalfthecream.Mixuntil Scrape thesidesofbowlandadd the remainingsugarandmixuntilincorporated. Add halfthesugarandmixuntilcombined. until smooth,about30seconds. In thebowlofyour standmixer, mixthebutter Divide inhalf. processor untilthey arevery fine,smallpieces. Crush RedBirdPeppermint Puffsinafood wire rack tocoolcompletely. Cool inpanfor5minutesbeforeremoving toa Fill cupcake liners3/4full.Bake for18minutes. more lumpsremain. and pourinwet.Usingawhisk,stiruntilno Make awellinthecenterofflourmixture combined completely. whisk intheremainingchocolatemixtureuntil and eggs.Whisktocombine.Inaslowstream, of thechocolatemixturetosourcream cream andtheeggs.SLOWLY addafewtbsp In amediumbowl,whisktogetherthesour and tosstocoat.Setaside. baking sodaandsalt.Addthechunked OREOS In alargebowl,sifttogetherthesugar, flour, until combined.Setasidetocoolslightly. powder, cocoapowder, andvanillawhisk Melt thebutter. Addthecoffee,espresso liners. Preheat oven to350°F. Linecupcake panwith DIFFICULTY 4/5

41 42 Red Bird Holiday Cookbook

Peppermint Rice Krispie Treats • • • • • • INGREDIENTS 6 RedBirdPeppermint Puffscrushed 1 Cwhitechocolatechips 6 Cricekrispiescereal 2 dropspeppermintextract 12 Ozpackageminimarshmallows 4 tbspunsaltedbutter SERVES 9 STOVETOP METHOD 20 MINUTES 15. 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. DIRECTIONS TIME Keep inanair-tightcontainerforupto1week. Cut intobarsandserve. Let situntilthechocolateisset. over thechocolate. Sprinkle crushedRedBirdPeppermint Puffs Spread over thetopofricekrispiestreats. Stir untilsmooth. melt inamicrowave. Place thechocolateinaheat-proofbowland Cool completely. Gently flattenthetop. Press thecerealmixtureintopreparedpan. coated. Pour themixtureover thecereal.Stiruntil until allofthemarshmallowsaremelted. Remove fromtheheat,addextract andstir almost melted. Add marshmallowsandstirringoften,cookuntil In amediumsaucepan,meltthebutter. Butter alargebowl.Placecerealinthe parchment paper. Setaside. Line a13”by 9”panwithaluminumfoilor DIFFICULTY 2/5

43 44 Red Bird Holiday Cookbook Glazed Doughnuts Chocolate Peppermint • • • • • GLAZE: • • • • • • • • • • • • • DONUT: INGREDIENTS 1 CCrushedRedBirdPeppermint Puffs 1/2 tsppurevanillaextract 3/4 Cchocolatechips 1 1/2tbsplightcornsyrup 3 tbspbutter and slightlycooled 1 Cchocolatechips,approximately 6Oz,melted 1/2 tsppurevanillaextract 1 tsppurepeppermintextract 2 tbspbutter, melted 2 eggs 3/4 Cmilk 1 tspsalt 2 tspinstantespressopowde 2 tspbakingpowder 1 tbspcocoapowder 3/4 Csugar 1/4 Ccornstarch 1 3/4Call-purposeflour SERVES

12

METHOD BAKE 20 MINUTES 5. 4. 3. 2. 1. DIRECTIONS TIME serve soonerthanlater. they won’t stick).For optimalflavor andtexture, Peppermint Puffs(iftheglazestartstoharden, immediately sprinklewithcrushedRedBird glaze-side-up onaplateorcoolingrack and one faceofeachdonutintotheglaze.Place While theglazeisstillwarmandthin,dip can dipthedonutsdirectlyintopot). necessary, transfer toa bowlfordipping(or you and completelymelted.Stirinthevanilla.If chocolate chips,stirringuntilthey aresmooth Remove thepotfromheatandadd and melttogetherthebuttercornsyrup. Place asmallsaucepanover medium-lowheat Once thedonutsarecool,prepareglaze. turning themoutontoacoolingrack. donuts tocoolfor5minutesinpansbefore donuts springbackwhenlightlytouched.Allow Bake for7to9minutesuntilthetopsof prepared donutpans. over-mix. Evenly dividethebatterbetween the batterissmoothandcombined,butdonot then blendinthemeltedchocolatechipsuntil butter, peppermintextract, andvanillaextract, salt untilwellblended.Stirinthemilk,eggs, powder, bakingpowder, espressopowder, and the cornstarch.Whiskinsugar, cocoa In alargebowl,whisktogethertheflourand aside. donut panswithnonstickcookingspray andset preheat oven to425°F. Spray two6-cavity Adjust oven racks tocenterpositionand DIFFICULTY 3.5/5

45 46 Red Bird Holiday Cookbook Hot Chocolate Peppermint • • • • • INGREDIENTS pinch ofsalt whole 7 RedBirdPeppermint Puffs;3crushed,4left 1/2 Csemisweetchocolatechips 1 quartmilk 1/3 Cunsweetenedcocoapowder SERVES 1 STOVETOP METHOD 3. 2. 1. DIRECTIONS 15 MINUTES TIME Peppermint Puff. Add whippedcreamandtopwithRedBird a peppermintstick. heat. Addsalt.Ladleintomugs;serve eachwith Bring toaboilandimmediatelyremove from peppermint have melted,8to10minutes. stirring occasionally, untilchocolateand Peppermint Puffs;simmerover mediumheat, Add chocolatechipsandcrushedRedBird whisk inmilkuntilcocoahasdissolved. Place cocoainamediumsaucepan.Gradually DIFFICULTY 1/5

47 48 Red Bird Holiday Cookbook Brownies Peppermint • • • • • • • • • INGREDIENTS 1 C crushed Red Bird Peppermint Puffs Peppermint Bird Red 1 Ccrushed salt Kosher of Pinch powder Ccocoa 1/2 3/4 Cflour extract peppermint 2 tsp temperature room at coffee, brewed strong 2 tbsp 2 eggs 1 Csugar slightly cooled and butter, melted 1 stick SERVES 12 METHOD BAKE 9. 8. 7. 6. 5. 4. 3. 2. 1. DIRECTIONS 35 MINUTES TIME hour beforeslicing. Peppermint Puffsandletcoolforatleastan Sprinkle withremainingcrushedRedBird to pullaway frompanandthecenterisset. Bake for20-25minutesoruntiltheedgesstart they have baked ifdesired. reserving a1/2tbsporsotosprinkleonafter remaining crushedRedBirdPeppermint Puffs, Sprinkle thebrownieswithmostof spread itinaneven layer. and pourbatterintothepan.Useaspatulato Line an8×8bakingdishwithparchmentpaper Puffs. Fold in halfofthecrushedRedBirdPeppermint until justcombined. Then addflour, cocoapowderandsaltmix combined. Stir ineggs,coffeeandpeppermintextract until until combined. In alargebowlstirtogetherbutterandsugar Preheat oven to350°F. DIFFICULTY 2.5/5

49 50 Red Bird Holiday Cookbook

White Chocolate Peppermint Cake 6. 5. 4. 3. 2. 1. CAKE: DIRECTIONS • • • • • • • • FROSTING: • • • • • • • • • • • • CAKE: INGREDIENTS White chocolatecurls,shaving orchips 1 bagRedBirdPeppermint Puffsforcrushing 1 tspvanillaextract 1/4 –1/2tspsalt half 1 –3tbspheavy cream,wholemilk,orhalfand 7 Cpowderedsugar 1 tsppeppermintextract (optional) 2 Cunsaltedbutter red foodcoloring(optional) chopped) 1/3 Cwhitechocolatechipsorbakingbar(finely 1 1/2tspvanillaextract 1 1/2tsppeppermintextract 1/4 Csourcream 3/4 Cwholemilk 2/3 Coil 1 1/4Csugar 3 largeeggs 1/2 tspsalt 2 tspbakingpowder 2 1/4Ccake flour chocolate andstiruntilfullyincorporated. 1/2 tspofvanillaandfinelychopped white food coloring.To secondhalfofbatteradd1 of peppermintextract andafewdropsofred Divide batterinhalf. To firsthalfadd11/2tsp everything isincorporated. with spatulaandgentlymix,justtobesure not toover mix.Scrape downsidesofbowl mix onlowuntiljustcombinedmakingsure combined. Addremainderofflourmixtureand add milkandsourcreammixuntiljust and oil.Mixonlowspeedtocombine.Then, Add halfoftheflourmixturetoeggs,sugar Turn mixer tolowspeedandslowlyaddoil. mix onmediumspeeduntillightandairy. In alargebowl,combineeggsandsugar powder, andsalt.Setaside. In amediumbowl,whiskcake flour, baking paper. three 6-inchcake pansandlinewithparchment Preheat oven to350°F. Greaseandlightlyflour SERVES

6-8 METHOD BAKE 5. 4. 3. 2. 1. ASSEMBLY: 5. 4. 3. 2. 1. FROSTING: 8. 7. 2.5 HOURS TIME approximately 20minutesbeforeserving. Store cake inrefrigerator andremove Frost cake withspatulaorfrostingsmoother. your lastlayer offrosting. This willsetallcrumbssoyou caneasilyapply stick inrefrigerator forabout15to20minutes. apply athincoatoffrostingtoentirecake and Add finallayer. Onceall layers areassembled, second layer. place next layer ontop.Repeatprocessfor with crushedRedBirdPeppermint Puffsand spread evenly. Once layer isfrosted,sprinkle and addapproximately ½cupfrostingand Place onelayer oncake boardorservingplate Trim topsofcake layers untileven. coloring ifdesired. bubbles. Thisisalsoagoodtimetoaddfood spatula foraminuteortwotodecreaseair For a smooth finish,mixfrostingby handwith minutes) frosting untillightandfluffy(approximately 3-4 Turn mixer uptomedium-highspeedandbeat have achieved desiredconsistency. add heavy creamonetbspatatimeuntilyou peppermint extract. Continuetomix,andslowly you preferastrongerpepperminttaste,add to medspeed.Addsalt,vanillaextract, andif Once allpowderedsugarismixed in,turnmixer down sidesoccasionally. in addnext C.Besuretostopmixer andscrape sugar 3/4Cto1attime.Onceismixed Turn mixer tolow, andgradually addpowdered to twominutes. attachment, creambutterforapproximately one In thebowlofastandmixer withpaddle are cooked through. Bake approximately 25minutesoruntilcakes pans equallyfilled. chocolate batter. Repeatuntilyou have allthree peppermint batterdirectlyontopofwhite center ofgreasedpan.Then,poura1/4C Pour 1/4Cofwhitechocolatebatterinto

DIFFICULTY 5/5

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