It’s the time of year when decorating, shopping, and baking come to mind.
How are all of you doing with your gift shopping? I know what I’m getting people, I just have to sit down and order along with heading to the mall.
But I’m also working on another Hex book that’s due soon and you can guess which comes first. But somehow I’ll get it all done.
First the news. Hex in High Heels has been nominated for Best Paranormal/Indie Press Category for the RT Reviewer's Choice Awards! Couldn’t you see Fluff, Puff and Horace at the awards ceremony hoping they could snag the award? Scary stuff.
Now for the recipe. I admit I’m a total peppermint and chocolate addict. Peppermint mochas at Starbucks, Candy Cane Blizzards at Dairy Queen and I love peppermint bark. This cheesecake recipe covers it all!
Frozen Peppermint Cheesecake
1 ¼ cup chocolate wafer cookie crumbs (about 24 wafers)¼ cup sugar¼ cup margarine or butter, melted1 (8-ounce) package cream cheese, softened1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)1 cup crushed hard peppermint candyRed food coloring, optional2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping) Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream. Pour into prepared pan, and cover. Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.Yield: Two 9" pies.