CHOCOLATE-COVERED CREAM CHEESE MINTS
Bring along a gift that's as colorful as Chocolate-Covered Cream Cheese Mints, and you'll make an impression. These cream cheese mints are always popular.
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 30 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
- Freeze 10 min. or until firm.
- Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.1209 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0.6804 g, Sugar 0 g, Protein 0.6895 g
CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES
Steps:
- Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.
CHOCOLATE COVERED MINTS
These are from Helen Jones, a member of the Sewing Bee at my church. She is a fine quilter and even finer person.The passive time (chill time and waiting to harden) I count as "cooking time". This recipe was not as easy for me as it sounded, so I am updating the recipe as I learn better how to make these mints. Yes, they were worth the trouble! Everyone loved them!... so did I...
Provided by Sweetiebarbara
Categories Candy
Time 2h50m
Yield 8 dozen small patties, 30 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
- Add evaporated milk and mix well.
- Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
- Dust fingers with the sugar for easier rolling.
- Roll into small balls and place on a waxed paper lined cookie sheet.
- Chill for 20 minutes.
- Flatten with a glass to 1/4 inch thickness.
- Chill for 30 minutes.
- In a double boiler or microwave-safe bowl, melt chocolate chips.
- Dip patties and place on a waxed paper to harden.
Nutrition Facts : Calories 127.8, Fat 4.7, SaturatedFat 2.8, Cholesterol 3.7, Sodium 14, Carbohydrate 22.6, Fiber 0.7, Sugar 21, Protein 0.6
MINT CHOCOLATE-COVERED COOKIES
At our house, everyone lends a hand to make these easy chocolate-covered cookies. They remind me of Thin Mints. Decorate them with sprinkles to match the occasion. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm., In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 78mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PALM BEACH BROWNIES WITH CHOCOLATE-COVERED MINTS
From Maida Heatter's Brand-New Book of Great Cookies, October 1995. When you look at all the steps to make these brownies, it might seem overwhelming, but Maida is very specific and these directions will actually go pretty fast.
Provided by Juenessa
Categories Bar Cookie
Time 1h15m
Yield 6 1/2 Pounds of Brownies, 32 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
- Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
- pan.
- With your hands, press down on the sides and corners of the foil to shape it to the pan.
- Remove the foil.
- Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
- Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil.
- Set the prepared pan aside.
- Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat.
- Stir occasionally, until the chocolate and butter are melted.
- Stir to mix.
- Remove from the heat and set aside.
- Break the walnuts into large pieces; set aside.
- In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
- On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
- Then add the flour and again beat on low speed only until mixed.
- Remove the bowl from the mixer.
- Stir in the nuts.
- Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
- Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
- Cut some mints to fill in large spaces on the edges. (You will not use all the mints.).
- Pour the remaining chocolate mixture all over the pan and smooth the top.
- Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
- At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
- wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
- Remove the pan from the oven; let stand until cool.
- Cover the pan with a cookie sheet and invert the pan and the sheet.
- Remove the pan and the foil lining.
- Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
- Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
- When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight - try both.
- Pack in an airtight box, or wrap individually in clear cellophane, wax.
- paper, or foil.
- These freeze perfectly and can be served very cold or at room temperature.
- Maida's notes: When you remove the cake from the pan you might see burned edges.
- (You might not - it depends on the pan.) If you do, you can leave them on or cut them off. She cuts them off, but has friends who say this is the best part.
Nutrition Facts : Calories 261.6, Fat 15.1, SaturatedFat 6.6, Cholesterol 48.3, Sodium 32, Carbohydrate 31.7, Fiber 1.8, Sugar 23.8, Protein 3.8
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- Combine sugar, water, and syrup in a small saucepan, stirring well; cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and boil 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (240°).
- Pour syrup onto a marble slab or cookie sheet that has been wiped with a clean, moist cloth. (Do not scrape syrup from pan. ) Cool syrup to lukewarm (110°). Using a well-buttered candy scraper or stiff spatula, scrape syrup together in center mass; spread mass out over the slab using long, firm strokes. Continue scraping together and spreading the syrup mixture 10 minutes or until fondant is white, crumbly, and too stiff to stir. Moisten hands, and gather fondant into a ball, using spatula. Knead fondant with heel of hand 10 minutes or until smooth and free of lumps.
- Add peppermint oil, and continue kneading until flavoring is well blended. Shape fondant into 1/2-inch balls; place on waxed paper. Pressing gently, flatten balls to 1/4-inch thickness. Set aside.
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