How to Guides

Vanilla flavors are derived from vanilla beans to infuse their aromatic flavors into decadent desserts.

Vanilla beans are cut in half, and then the seeds from the center of the pod are scraped out.

The pod itself, and the seeds can be used to infuse vanilla flavor into desserts, or it can be made into vanilla extract.

Vanilla extract can be used for making fancy bakery worthy desserts.

Vanilla Custard Filled Croissants

Vanilla custard filled croissants have a rich and creamy custard filling.

Croissant dough is first made by laminating butter in between layers of dough, and then cutting a triangle out of the dough. The dough is rolled into a croissant shape, and then brushed with egg wash to create a sheen on the outside of the croissant. Croissants are baked in the oven, and then set to cool.

Vanilla bean custard is made by cutting a vanilla bean in half, and then the seeds are scraped out and infused into milk, as well as the vanilla pod. The milk is set to warm in a saucepan over medium heat, and the vanilla flavors ooze into the milk.

After 15 minutes of infusion, hot vanilla flavored milk is tempered with eggs to create a vanilla infused rich custard.

The custard needs to chill for a few hours, and then it can be placed in a piping bag fitted with a 1/4″ round tip. You could also use a cookie press as well.

Place the baking tip into the croissant about 1/3 of the way up from one side, and pipe vanilla custard into the croissant.

Repeat on the other side so both sides of the croissant are filled with vanilla bean custard. Serve immediately.

Vanilla Scones with Vanilla Bean Glaze

Vanilla scones with vanilla bean glaze are flakey scones with a luscious vanilla flavoring.

Vanilla scones are made with vanilla extract, and vanilla bean paste to infused vanilla into the scones.

Vanilla scones are made using a pastry blender to cut in the butter. The small pieces of butter will create flakes of pastry, making a buttery scone.

Vanilla bean glaze is drizzled on top of the scones, giving them a sweet finish.

Vanilla bean glaze is made by adding vanilla extract and vanilla bean paste to milk and powdered sugar.

The glaze will dry after about 20 minutes.

You can also make mini vanilla bean scones if you’re wanting your dessert to be a bit smaller for your guests.

Vanilla Danishes

Vanilla Danishes are a specialty dessert, that look eye catching from their unique pastry shapes.

Vanilla Danishes are made with buttery puff pastry dough, and creamy vanilla bean custard.

Puff pastry dough is rolled out until it’s quite thin, (1/4″ in thickness).

You can shape Danishes into intricate designs, like the one pictured below (Duchess shape).

Once you decide on your design, cut the dough out, and then place it on a baking it. Fill the Danish with vanilla bean custard, and then egg wash the pastry to give it a sheen while it’s baking.

Vanilla bean Danishes are finished baking when the pastry turns golden brown.

Vanilla Cream Puffs

Vanilla cream puffs light airy cream puffs with a vanilla cream filling.

Vanilla cream puffs are made with choux pastry, piped into 1 1/2″ rounds. Choux pastry rounds are coated in an egg wash, and then baked in the oven to create a sphere shape.

Vanilla cream filling is made by whipping together heavy cream, vanilla extract, and icing sugar until stiff peaks form.

Cream puffs are cut in half, and then vanilla cream filling is piped onto the bottom half of the cream puff. After the filling has been piped, the top part of the cream puff is placed on the the cream filling creating a sandwich shape.

Garnish vanilla cream puffs with a dusting of powdered icing sugar for a beautiful finish to the dessert, or a chocolate ganache topping.

You can make fancy shaped cream puffs like this swan if you’re looking for more of a bakery worthy dessert.

Brioche Donuts with Vanilla Cream Filling

Brioche donuts with vanilla cream filling are sweet donuts with a creamy vanilla filling.

Brioche donuts are baked and then rolled with granulated sugar.

Vanilla cream filling is made by mixing together vanilla bean seeds with some granulated sugar to make vanilla sugar.

Vanilla sugar is whisked together with cornstarch, salt, milk, eggs, and butter in a saucepan over medium heat.

Vanilla cream filling will thicken, and then it can be set to cool, and refrigerate until you’re ready to fill the donuts.

Vanilla cream is piped into the donuts, and then served immediately.

Vanilla Bean Sugar Cookies

Vanilla bean sugar cookies are soft, chewy, and melt in your mouth.

Vanilla bean paste is added to sugar cookie dough. Cookie dough is shaped into a ball, and then rolled in granulated sugar.

Vanilla bean sugar cookies are baked in the oven, and then set to cool. They are best served still a bit warm.

You can even add vanilla buttercream icing to the tops of the sugar cookies if desired.

Vanilla Brownies

Vanilla brownies are a dense, chewy dessert with aromatic vanilla flavoring.

White chocolate is melted together with butter, and then it’s mixed together with brown sugar and granulated sugar. Yes! These are sweet brownies!!

A couple of eggs are added to the batter, along with flour and salt to create the base of the brownies.

Vanilla bean paste is mixed into the brownie batter to add the vanilla flavoring for the brownies.

Vanilla brownies are baked in the oven for about half an hour and set to cool.

Vanilla icing is made by mixing together melted butter, icing sugar, salt, vanilla bean paste, and milk.

Vanilla icing is spread over the top of the vanilla brownies, and then it’s ready to be cut into squares for dessert.

Vanilla Bean Cheesecake

Vanilla bean cheesecake is a heavy, thick vanilla flavored dessert.

Vanilla bean paste is infused into cheesecake batter, and then it’s baked in the oven with a vanilla wafer crust.

Vanilla bean cheesecake is topped with vanilla bean white chocolate mousse.

Heavy cream is whipped until stiff peaks form with a little bit of granulated sugar.

White chocolate is melted in the microwave, and mixed together with softened cream cheese.

White chocolate is gently mixed into the whipped cream, and then the topping is poured over the vanilla cheesecake.

Vanilla cheesecake needs to be chilled for a few hours prior to serving.

Vanilla Soufflé

Vanilla soufflé is a light and fluffy dessert that puffs up, outside of the ramekin it’s baked in.

Ramekins are prepared by buttering them, and placing granulated sugar all over the butter to coat the inside of the ramekin. By preparing the ramekins, this helps the vanilla soufflé dessert rise in the oven.

To make the soufflé, milk is warmed in a saucepan over medium heat.

In a separate bowl, egg yolks, sugar, flour, and additional cold milk are whisked to make a smooth batter.

Warmed milk is whisked into the egg mixture to temper the eggs, and then the entire mixture is placed back into the saucepan. The saucepan is heated on medium to thicken the batter.

Once the batter has been thickened, it is removed from the heat source, and a couple cubes of butter are whisked into the batter and it’s let to cool.

Vanilla bean paste is mixed into the batter to add the vanilla flavoring to the soufflé.

Egg whites are whipped with some granulated sugar until stiff peaks form. The egg whites are gently folded into the soufflé.

The soufflé batter is then placed into the ramekins and baked in the oven for an airy vanilla flavored soufflé dessert.

Rose flavored desserts are made using rosewater, rose essence, rose syrup, and dried roses.

Rose desserts have a sweet floral aroma to them.

You can make white chocolate rose macarons, rose mousse, rose and raspberry cream puffs, rose ice cream, rose shortbread cookies, peach rose cupcakes, and more!

White Chocolate Rose Macarons

White chocolate rose macarons are made by adding vanilla bean paste to the macaron shell batter.

For a bit of added decoration, you can add dried rose petals to the top of the macaron shells, right after piping them. They will make your macarons looked eye catching with it’s textured look.

The filling is made by adding rose water, and melted white chocolate to a buttercream base frosting.

To decorate the macarons, you can add a little more melted white chocolate and streak it on the top of the macaron shells. You can add a few more dried rose petals or sprinkles that will stick onto the melted white chocolate.

Raspberry Rose Lychee Croissants

Raspberry rose lychee croissants are filled with a burst of fruit flavored.

The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.

The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.

To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.

Raspberry rose lychee croissants have a beautiful pink coloring to them.

Rose Ice Cream

Rose ice cream is an invigorating, creamy ice cream with a hint of rose flavor.

Rose water is added to a simple vanilla ice cream base to infuse rose flavor into the cream base.

Rose water has a concentrated flavor, therefore it’s added slowly, 1 tablespoon at a time, until the flavoring is just right for your liking.

Rose ice cream has a few drops of pink food coloring added to a light pink coloring to the ice cream.

Rose Milk Mousse

Rose milk mousse is a creamy, floral flavored mousse with a vibrant pink color.

Rose milk mousse is made by whipping heavy cream and vanilla extract for a lovely vanilla aroma undertone to the mousse.

Rose syrup is added to the whipped heavy cream, along with melted white chocolate. Gently the mousse is whipped together, and placed in the fridge until ready to serve.

Garnish rose milk mousse dessert with pistachio flakes and dried rose petals.

Rose Shortbread Cookies

Rose shortbread cookies are buttery cookies, with a few beautiful dried rose petals sprinkled on top.

Rosewater and a few dried rose petals are infused into shortbread dough, and then they are cut into shapes and baked in the oven.

After rose shortbread cookies have cooled, the cookie is dipped into white chocolate.

A few chopped pistachios and dried rose petals are sprinkled onto the white chocolate, and then set in the freezer for a couple of minutes.

Rose Cheesecake Truffles

Rose cheesecake truffles are a rich, chocolatey dessert with hints of coconut.

Digestive cookies are blended in a food processor until they become course cookie crumbs.

Softened cream cheese, icing sugar, almond flour, rose syrup, cardamom, and vanilla extract are added to the food processor and blended together to create the truffle base.

Truffles are rolled into small balls from the truffle batter, and then they are coated in desiccated coconut and dried rose petals.

Rose cheesecake truffles are refrigerated until ready to serve.

Rosewater Cream Puffs

Rosewater cream puffs are a light, airy rose dessert.

Cream puffs are made using choux dough, and they are baked in the oven and let to cool.

Rosewater cream puff filling is made by whipping heavy cream with rosewater and granulated sugar until stiff peaks form.

Each cream puff is cut in half, and then rosewater cream filling is spooned onto the bottom part of the cream puff.

The top of the cream puff is gently placed on the filling like a sandwhich.

Sugared petals are assembled onto the top of the cream puffs as a beautiful, floral garnish.

Rose Blossom Panna Cotta Tart

Rose blossom panna cotta tart is a 3 layer rose dessert.

The bottom of the tart is an almond-maple syrup buttery crust.

The filling of the rose tart is made by heating up white chocolate with coconut cream and rosewater essence.

At the end of the cooking process, agar-agar is added to thicken the filling. Rosewater filling is poured over the almond crust and set to cool.

The top of the tart is a rose jelly made with rose petals. Rose jelly is poured overtop of the coconut filling, and then placed in the fridge to set.

Peach Rose Cupcakes

Peach rose cupcakes are a sweet, fruity cupcake with a hint of rose undertones.

Rosewater is added to a cupcake base to infuse the aroma of roses into fluffy cupcakes.

Each of the cupcakes is cored, and then peach filling is spooned into the center of the cupcakes.

Peach puree is infused into buttercream frosting, and then piped onto the rose cupcakes.

Garnish each peach rose cupcake with a fresh peach slice, and a few rose petals.

Raspberry and Rose Chouxnuts

Raspberry and rose chouxnuts are donuts made using choux pastry. Choux pastry is a light, airy pastry used in eclairs or cream puffs.

Choux pastry is piped into rings, and then baked in the oven until golden brown.

Raspberry and rose crème patissière filling for chouxnuts is made by heating milk in a saucepan on medium heat with a few freeze dried raspberries.

In a separate bowl, egg yolks, corn flour, and granulated sugar are whisked together.

Hot milk with raspberries is slowly poured and whisked into the egg yolk mixture to temper the eggs.

After all of the milk has been added to the eggs, the entire mixture is returned to the saucepan and heated again on medium until it thickens.

Once it thickens, it is strained and a few cubes of butter are whisked into the crème patissière, along with rosewater extract.

Raspberry and rose crème patissière is piped into the side of the choux pastry to completely fill the chouxnut.

Chouxnuts are dipped into a rose sugar glaze, and then a couple of freeze dried raspberries and dried rose petals are sprinkled on top.

Rose Marshmallows

Rose marshmallows are floral flavored gooey dessert marshmallows.

In a saucepan over medium heat, corn syrup, granulated sugar and water are heated until 240 degrees F (firm ball on the candy thermometer).

Gelatin is whisked together with water, and then the corn syrup mixture is whisked into the gelatin and beat together for about 10 minutes.

Rose water extract is added to the marshmallow base, and then it’s poured into a prepared pan.

Dried rose petals are sprinkled on top of the marshmallows, and then let it sit overnight.

Lavender desserts have sweet culinary lavender added for an alluring flavor to your favorite desserts.

You can add lavender to vanilla grey ice cream, lemon bars, creme brulee, shortbread cookie, cheesecake, and more!

Vanilla Earl Grey Lavender Ice Cream

Vanilla earl grey lavender ice cream

Vanilla earl grey lavender ice cream is a creamy tea flavored ice cream with a hint of vanilla.

The ice cream base is made by tempering eggs to make it have a rich flavoring.

Earl grey is steeped into the milk while making the base of the ice cream to add the tea flavor.

Lavender is added to infuse the ice cream with a earthy lavender taste.

Lavender Lemon Bars

Lavender lemon bars have a sweet lavender flavor infused into citrus lemon bars.

Lavender sugar is made by pulsing lavender in a food processor, and then adding granulated sugar and blending them together.

Lavender sugar is used to make a buttery shortbread crust for the lemon bars.

After the shortbread crust has baked in the oven, the lemon filling is made.

Lavender lemon filling is made by adding more lavender sugar to eggs, fresh lemon juice, lemon zest, and flour and whisking it together. Lemon filling is poured onto the shortbread crust, and baked in the oven.

Garnish with dusted powdered sugar and a few lavender buds.

Earl Grey Lavender Cupcakes

Earl grey lavender cupcakes are an earthy, tea flavored cupcake.

Earl grey is infused into warm milk to flavor the cupcakes with. The contents of a couple earl grey tea bags are emptied into the batter as well to flavor the cupcakes.

The frosting is a lavender buttercream frosting made by adding culinary lavender to a vanilla buttercream frosting.

A little blue and pink liquid food coloring is added to the buttercream to create a vibrant purple colored frosting for the cupcakes.

Lavender Creme Brulee

Lavender creme brulee has a hint of earthy lavender flavor in sweet vanilla custard.

Heavy cream is heated with culinary lavender in a saucepan over medium heat to steep lavender flavor into cream base for creme brulee.

In a separate bowl, egg yolks and granulated sugar are whisked together.

Hot heavy cream is slowly added to the egg yolk mixture and whisked until fully combined.

Vanilla extract is added to make vanilla lavender creme brulee custard.

Creme brulee is placed into ramekins, and then baked in the oven until the custard sets.

Custard is chilled in the fridge, and then when it’s ready to serve, a couple of tablespoons of sugar is sprinkled on top.

Using a torch, the sugar is melted into a hardened caramel layer.

Lavender Shortbread Cookies

Lavender shortbread cookies have a hint of an earthy lavender flavor.

Lavender cookies are a unique flavor that are more of a specialty cookie.

Lavender shortbread cookies are made by using a mortar and pestle to grind up culinary lavender into a powder.

By grinding up the lavender, this creates the aroma of lavender to be infused into the shortbread cookies

Honey Lavender White Chocolate Truffles

Honey lavender white chocolate truffles are luscious, creamy truffles with a hint of lavender.

Heavy cream is heated with culinary lavender to infuse lavender flavor into the cream.

Lavender is steeped for a couple of minutes, and then removed from the cream.

Heated lavender infused heavy cream is poured over white chocolate and whisked together with a bit of honey.

Vibrant purple food coloring is added to the chocolate mixture to give the center of the truffle a beautiful purple color.

Chocolate mixture is poured into a pan, and then refrigerated until it sets.

A melon baller is used to scoop lavender chocolate truffles, and then its rolled into a ball using powdered sugar coated hands.

Each of the truffles are frozen, and then dipped into melted white chocolate to coat.

Lavender white chocolate truffles are placed on a pan to let the chocolate solidify, and then they can be served.

Lavender Macarons

Lavender macarons are made by adding ground up dried lavender to macaron batter.

The filling is a honey buttercream frosting.

You can add more ground up dried lavender to the honey buttercream if you want even more lavender flavor in your lavender macarons.

Honey Lavender Cheesecake

Honey lavender cheesecake is a creamy, sweet cheesecake with a lovely lavender flavoring.

Honey lavender cheesecake is made with a graham cracker crust on the bottom.

Lavender extract and honey are added to a vanilla cheesecake base, along with a few drops of purple food coloring.

Lavender cheesecake is baked in the oven in a water bath.

After it has come out of the oven, cheesecake is cooled, and chilled in the fridge.

Sour cream, honey, vanilla extract and powdered sugar are mixed together, and spread on top of the cooled cheesecake for a sweet topping.

Lavender lemon cake with white chocolate buttercream

Lavender cake is made by adding culinary lavender to a vanilla buttermilk cake base.

Lemon curd fills the layers of the cake. The white chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base.

This frosting covers the lavender lemon cake, making it very flavorful and light.

Vol au vent desserts can be filled with custard, curd, Frangipane, pastry cream or jam.

You can fill vol au vent desserts with vanilla custard, lemon curd, almond cream, rhubarb blackberry jam, passion curd, and more!

Vol au vent desserts are made by rolling out puff pastry dough, and then cutting it using a cookie cutter.

You can stack multiple layers of puff pastry to make the vol au vent taller.

Vol au vent needs to be baked prior to filling it with any dessert fillings.

Almond Cream and Strawberry

Almond cream and strawberry vol au vent is a nutty, creamy filling paired with a burst of fruity strawberries.

Almond cream filling is a Frangipane cream filling that uses almond meal and almond extract to infuse the luscious almond flavor into the cream filling for vol au vent.

Frangipane cream filling is made by beating together butter and sugar. Multiple eggs are added 1 at a time and beaten until smooth.

Add a pinch of vanilla extract, and almond extract, and slowly beat in almond meal.

Pipe almond filling into the baked vol au vent puff pastry, and top with a few sliced strawberries.

Lemon Pastry Cream

Lemon pastry cream is a thick, citrusy, creamy filling for vol au vents.

Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.

The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.

An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.

Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.

After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.

Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.

Chill lemon pastry cream in the fridge until it firms up.

Pipe lemon pastry cream into vol au vents. You can top with a little whip cream as well if desired.

Vanilla Blueberry

Vanilla Blueberry vol au vent is made with creamy vanilla custard, and topped with fresh blueberries.

Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard filling for vol au vents.

Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).

In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.

Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.

Whisk milk vigorously so the eggs do not cook!!

After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.

Whisk vanilla pastry cream as it begins to thicken.

Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours.

Pipe vanilla custard into baked vol au vent puff pastry, and sprinkle with a couple of blueberries on top.

Chocolate Chantilly and Banana

Chocolate Chantilly and banana is a chocolatey filling for vol au vents with a bruleed banana on the side.

Chocolate Chantilly cream is made by heating a bit of heavy cream and sugar. Warm heavy cream is poured over chopped dark chocolate and whisked together until smooth.

More heavy cream is added to the bowl and whisked together. Chocolate Chantilly cream is placed in the fridge overnight.

The following day, chocolate Chantilly cream is whipped until fluffy.

Pipe chocolate Chantilly cream into vol au vent puff pastry. Drizzle with chocolate sauce.

Sliced banana and place on plate with vol au vent. Sprinkle with a dusting of sugar.

Brulee sugar on banana’s, and serve immediately.

Passion Fruit

Passion fruit vol au vent is a fruity dessert, drizzled with mint syrup, with a few diced pineapple pieces on to.

Passion fruit curd is made by heating passion fruit puree with butter and salt in a saucepan over medium heat.

In a separate bowl, and egg is whisked together with egg yolks and sugar.

Heated passion fruit puree is slowly poured into the the eggs and whisked vigorously until the fruit puree is completely mixed in.

Egg passion fruit mixture is placed back into the saucepan and heated on low to medium heat to thicken the custard. Once the custard has thickened, it is removed from the heat source and cooled to room temperature.

Passion fruit curd is chilled for a couple of hours to firm up.

Passion fruit curd is piped into the vol au vent puff pastry, and add a few diced pineapple pieces on top.

Drizzle mint syrup over the dessert and enjoy!

Rhubarb Blackberry

Rhubarb blackberry vol au vent is a freshly made jam that is served inside puff pastry.

Diced rhubarb and sugar is placed in a saucepan over medium heat to create a syrupy base for the jam.

Blackberries are added to the rhubarb and sugar mixture and cooked to let the juices out of the blackberries.

Chia seeds are added to the mixture and cooked until the jam becomes a thick consistency.

Jam is removed from the heat source, and cooled to room temperature.

Jam is placed in the fridge for a couple of hours to firm up.

Spoon rhubarb blackberry jam into baked vol au vent puff pastry and serve.

Mint is a powerful flavor that can enhance a desserts flavor.

You can use mint to make mousse, mojito macarons, peppermint bark, chocolate peppermint donuts, and more!

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a creamy, mint flavored ice cream, with chunks of dark chocolate or milk chocolate throughout.

Mint chocolate chip ice cream is made by mixing together heavy cream, sugar, vanilla extract, and peppermint extract.

Mint flavored ice cream is churned in an ice cream maker. Just before it’s done churning, add in dark or milk chocolate mini chips, and let them mix into the ice cream.

Freeze mint chocolate chip ice cream for a few hours prior to serving.

Peppermint Bark

Peppermint bark is a sweet chocolate bark with crushed candy canes sprinkled on top.

White chocolate in melted in the microwave, and then mixed together a dash of peppermint extract.

White chocolate is smoothed into a bar shape on a silicone baking mat, or parchment paper.

Crushed candy canes are sprinkled all over the melted white chocolate.

Peppermint bark is placed into the fridge to solidify, and then is broken up into pieces when it’s ready to serve.

Mint Chocolate Cupcakes

Mint chocolate cupcakes are made by adding cocoa powder to a vanilla buttermilk cupcake base.

Mint buttercream frosting is added to the tops of the chocolate cupcakes.

Mint buttercream frosting is made by adding mint extract and green food coloring to a buttercream base icing.

The buttercream is extra creamy because it is thinned out using whipping cream.

The mint chocolate cupcakes are garnished with mint chocolate chips decorated over the mint buttercream frosting.

Mint Chocolate Mousse Cups

Mint chocolate mousse cups are creamy, rich mint flavored dessert in its own chocolate cup.

Cream cheese is beaten in a metal bowl until it’s fluffy.

Heavy cream is beaten in a separate bowl, along with icing sugar, mint extract, vanilla extract, and green food coloring until soft peaks form.

Cream cheese is folded into the whipped cream to make the base of the mint flavored mousse dessert.

Mint chocolate is chopped up into pieces, and then folded into the mousse.

Chocolate cups are laid out, and then mint chocolate mousse is piped into the cups. Mint chocolate mousse cups are chilled in the fridge until ready to serve.

Top with a few more mint chocolates if desired.

Chocolate Peppermint Donuts

Chocolate peppermint donuts are a chocolatey and creamy donut, with a sweet peppermint glaze.

Chocolate donuts are made by adding cocoa powder to a vanilla donut base.

Peppermint glaze for the chocolate donuts is made by whisking together icing sugar, heavy cream, and a dash of peppermint extract.

After chocolate donuts have been cooked and cooled, they are dipped into peppermint glaze.

Crushed candy canes are sprinkled on top of the peppermint glazed chocolate donuts.

Mint Chocolate Chip Shortbread Cookies

Mint chocolate chip shortbread cookies are full of minty flavor, with a hint of chocolate chips throughout the shortbread cookies.

Mint flavor is added by chopping up fresh mint leaves and adding them into the butter when it’s creaming with the sugar.

By chopping up the mint leaves, the flavor will release from the leaves and infuse the butter with the incredible mint flavor for your shortbread cookies.

Chocolate chips are added to the dough for the perfect combination of chocolate and mint in a shortbread cookie.

Another option would be to dip the shortbread cookies halfway into melted semi-sweet chocolate for a beautiful look to the cookies.

Mint chocolate chip cake

Mint chocolate chip cake is made by adding cocoa powder to a vanilla cake base.

The cake is covered in mint buttercream icing which is made by adding mint extract, and dark chocolate chips to Italian buttercream icing.

The cake is topped with a thin layer of chocolate ganache to finish it off with a rich chocolate and mint flavor for the cake.

Mojito Macarons

Mojito macarons are made using your favorite macaron recipe, and then adding a hint of green food coloring to the macaron batter.

Mojito macarons are filled with 2 different fillings.

The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache base.

The second filling is a lime center made of sweetened condensed milk, fresh lime juice, and lime zest.

The ganache is piped in a ring around the edge of the macaron shell, while the sweet lime center is piped in the middle of the macaron shell.

Dark Chocolate Peppermint Macarons

Dark chocolate peppermint macarons are made by adding peppermint oil and green gel food coloring to macaron batter.

Dark chocolate peppermint macarons are filled with dark chocolate ganache.

Chocolate ganache is rich, creamy, and goes well with the complimenting flavored peppermint macarons.

Mint Chocolate Chip Macarons

Mint chocolate chip macarons are made by adding your favorite green food coloring to your macaron batter. You can also add some peppermint extract to the batter if desired (1/4 tsp of peppermint extract).

After you’ve piped your macarons, add tiny chopped up pieces of chocolate chips to the tops of the macaron shells prior to them drying.

Once the macaron shells have baked, you can fill them with mint chocolate chip buttercream icing. To make your mint chocolate buttercream, add dark chocolate chips and peppermint extract to your buttercream icing.