Peppermintcreamcheesemints Recipes

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
• Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
• Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

Steps:

• Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
• In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
• Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.

Steps:

• Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
• Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
• If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

Steps:

• With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered sugar gradually until smooth. Knead in the last of the powdered sugar with hands. Add food coloring if desired & knead until easily rolled into balls.
• Roll into 3/4" balls. Then, you can roll in sugar if desired. Or -- you can flatten with a juice glass that has a pretty bottom. Or -- you can press them into candy molds. You can then leave them as is, or dip them in chocolate or whip up some frosting & pipe some small flowers & leaves onto them. The possibilities are endless.
• Cover with paper towels & let dry overnight (obviously, you'll have to figure something out for covering them if you piped a frosting design of sorts onto them). Store tightly covered in refrigerator until serving, or store in freezer for up to 1 month.

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.

Steps:

• Cream butter and cream cheese with extract.
• Slowly add powdered sugar.
• If it gets too heavy, knead in remaining sugar.
• Mold or form into logs, roll in sugar. Slice into minty good coins. Be sure to sugar the sliced ends.
• I refrigerate the logs and slice as needed.
• OR wrap the log in pretty way and give as a gift with instruction to slice as needed.
• The logs freeze well.
• Enjoy.

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Steps:

• Peppermint Crunch Ice Cream
• In a medium bowl, whisk together milk, heavy whipping cream, granulated sugar, salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved.
• Pour in crushed candy cane, mixing until mostly dissolved. It's okay if the candy clumps - the ice cream maker will slowly separate them.
• Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker's instructions. Pour prepared ice cream mixture into the chilled bowl/attachment.
• Churn ice cream for 30-35 minutes or until desired consistency is reached.
• If you'd like soft ice cream, serve peppermint crunch ice cream immediately with additional crushed peppermint candy on top. If you'd like firmer ice cream, transfer the ice cream to a storage container, sprinkle the top with additional crushed peppermint candy, and let it freeze for 2-4 hours.

Steps:

• Mixture will be dry.
• Mix ingredients in a bowl (best if use dough hooks on your mixer).
• Remove from bowl and knead.
• You may add food coloring if you desire.
• Roll in small balls and then roll the balls in granulated sugar.
• Press into molds or slightly flatten balls.
• Remove from mold.
• Lay on wax paper to dry at least overnight.
• Turn over and dry on other side.
• Usually dry 24 hrs on each side.
• If keeping longer than a couple of weeks, they need to be frozen.

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.

Steps:

• Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

Steps:

• Combine cream cheese and butter in saucepan.
• Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
• Add the powdered sugar.
• Stir until well combined.
• Add a few drops of food coloring and your choice of flavoring.
• You can divide the batch to make more color choices.
• Roll into 1 inch balls.
• Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
• Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.