How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Chocolate Peppermint Cream Puffs

Minty ice cream fills the inside of the homemade puffs for this easy dessert. A drizzle of chocolate on top finishes them off.

3.0 by 4 people
Rate me!
  • Makes: 48 servings
  • Prep: 30 mins
  • Cool: 10 mins
  • Bake: 25 mins 400°F

Chocolate Peppermint Cream Puffs



  1. Preheat oven to 400 degrees F. Grease a baking sheet; set aside. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat in peppermint extract.
  2. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake one sheet at a time for 25 minutes (keep remaining dough covered while the first batch bakes). Cool.
  3. Cut tops from puffs; remove soft dough from inside. Fill each with ice cream. Replace tops. Place in the freezer to firm, about 15 minutes.
  4. In a small heavy saucepan, melt bittersweet chocolate and 1/2 teaspoon of the shortening over low heat. Cool slightly. Place melted chocolate in a small self-sealing plastic bag. Snip off a tiny corner. Drizzle chocolate over puffs. Return puffs to freezer and freeze for 5 minutes or until chocolate sets. In another small saucepan melt white chocolate and remaining shortening over low heat; cool slightly. Place in a small self-sealing plastic bag. Snip off a tiny corner. Drizzle over the puffs. Return puffs to freezer and freeze until serving time. Makes 48 mini desserts.

From the Test Kitchen

Once chocolate sets, transfer to freezer container. Cover and store in refrigerator up to 1 week.

Nutrition Facts (Chocolate Peppermint Cream Puffs)

    Per serving:
  • 65 kcal cal.,
  • 4 g fat
  • (3 g sat. fat,
  • 27 mg chol.,
  • 42 mg sodium,
  • 6 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...