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
SOFT CREAM CHEESE MINTS
I like this recipe because it is very flexible allowing you to be very creative in how pretty you make the mints and design the mints to fit the occasion. My sister got this recipe from a friend.
Provided by BitbeStitch
Categories Candy
Time 20m
Yield 2 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 851.6, Fat 15, SaturatedFat 9.4, Cholesterol 46.8, Sodium 127.8, Carbohydrate 180.5, Sugar 176.5, Protein 3.2
CHOCOLATE COVERED CANDY CREAMS & OTHER STUFF
My sister, Susan, showed me how to make these back in the sixties and I used to make them at Christmas time as gifts. They are a lot of fun to do because you can make one batch, separate it into different portions and color and flavor each portion as you wish. Then when you are all done... dip them into melted chocolate and Wow!...
Provided by Marcia McCance
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. soften cream cheese in microwave -- don't melt, simply soften -- about 30 seconds
- 2. begin to add powdered sugar by cup fulls -- work into cream cheese until it gets to be like a firm batter -- play dough would be a good example of the consistency you are looking for -- and you will end up having to do it with your hands
- 3. separate the ball into as many different flavors as you would like to make -- I used to make at least 4 or 5 at a time. (Suggested flavors that people liked: vanilla, almond, mint, anise, chocolate, rum, cherry, orange, lemon, etc -- whatever you have in your cupboard or desire to purchase for this project.)
- 4. To Flavor: make a deep thumb print in one of the balls and put in a drop or 2 of coloring and a tsp of flavoring -- begin working the ball with your hands until the color is smoothly distributed -- add more powdered sugar to bring back to workable dough that is not sticky. (I liked the colors to be pastel which I always thought were more appetizing so I never added more than 1 or 2 drops of food coloring -- you may do as much as you want.)
- 5. After each ball is colored and flavored I used to decide on a different shape for each flavor so I could tell which ones were which after they were all coated with chocolate. Such as: tiny balls for one flavor, little squares for another, oblong balls for another, rectangles for another, flattened balls for another, etc.
- 6. Slowly & carefully melt chocolate on low heat on stove top (or in microwave if you are comfortable with that -- I like the stove top because I have more control over the process) -- then dip each ball or shape into the chocolate and place on waxed paper covered cookie sheets. They will harden very quickly. I did not like to get my hands all chocolate covered so I always used a spoon to dip, and roll in the chocolate, then scoop out and place on waxed paper.
- 7. After I had made these over the years, I also began to experiment with chocolate coating things that were already made (I was getting lazy LOL). One of my most favorite things was to chocolate coat gum drops. Candy manufacturers used to make chocolate covered "jellies" which I always loved... but they began to disappear over the years... gum drops were a perfect solution for someone who missed them!!
- 8. I also found that I could chocolate coat dried pineapple, or mix peanuts with the chocolate to make little peanut heaps. We used to make "hay stacks" by dumping those hard canned Chinese noodles into chocolate and making little stacks. My sister used to like a Chunky candy bar and we made our own with peanuts and raisins in chocolate dropped by spoonfulls on waxed paper.
- 9. Other people like to coat pretzels and crackers and cookies... once you get started with chocolate coating things you will find lots of individual and unique ways to make Christmas gifts that your friends will get from no other source. They will be clamoring for your home made creations. Enjoy!
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
CREAM CHEESE CANDIES
These homemade mints make a perfect last-minute addition to holiday treat trays. Pretty much everyone in my neighborhood has this recipe now! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Mix cream cheese and extract until blended. Beat in 1-1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar., Shape into 1/2-in. balls. If desired, roll in sugar. Place on waxed paper. Flatten with a fork. Let stand until firm, 1-2 hours. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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