CHOCOLATE MINT PARFAITS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfaits with mint candy and fresh mint sprigs.
PILLSBURY CHOCOLATE MINT CREAM CAKE
Make and share this Pillsbury Chocolate Mint Cream Cake recipe from Food.com.
Provided by MoreWithLessMom
Categories Dessert
Time 1h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into greased and floured pans. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
- In small bowl, combine frosting, mint extract and green food color; stir until blended. To assemble cake, spread frosting between cake layers; frost sides and top.
- To decorate with mint trees, unwrap mints. Cut 7 mints in half diagonally. Position triangular mint pieces side by side to create tree shape. Small squares can be cut from remaining mints to form tree trunks. Place a red cinnamon candy at each tree top.
- High altitude: Above 3500 feet - Increase water to 1 cup plus 4 teaspoons and add 1/4 cup flour to cake mix. Bake at 375 degrees for 30 to 40 minutes in two 9 inch round cake pans.
- Presentation: The picture has Andes candies cut into triangles and little squares to make christmas trees, with tiny little red candies for stars on top. I think there are six of them on the cake.
Nutrition Facts : Calories 420.8, Fat 21.5, SaturatedFat 3.8, Cholesterol 46.5, Sodium 422.3, Carbohydrate 52.8, Fiber 1, Sugar 36.6, Protein 4.1
CHOCOLATE MINT BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
- Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
- For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
- For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
- Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
- Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
- For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
- For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
- Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
- Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS
In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.
Provided by Melissa Goff
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
- Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
- Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
- Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
- Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
- Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
- Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
- Pour batter over the chocolate crust in the 9x13 pan.
- Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
- Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
- Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
- Remove pan from oven and cool completely.
- Cover and refrigerate until chilled, at least 2 hours.
- Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
- Pour melted chocolate into a resealable plastic bag.
- Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
- Cut cake into bars to serve.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 36.6 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 356.5 mg, Sugar 26.9 g
MIDNIGHT MINT HOT CHOCOLATE
This sumptuous and creamy, boozy blend is made with dark chocolate, double cream and a touch of mint liqueur
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 7
Steps:
- Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.
- Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.
- Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.
Nutrition Facts : Calories 746 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 34 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE MINT GLAZE
Steps:
- In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth. Whisk in the water and creme de menthe all at once. Remove from the heat and stir until very glossy. Use immediately as a glaze for chocolate mint cake.
LAYERED CHOCOLATE MINT BROWNIES (CREME DE MINTH BARS)
These decadent rich minty brownies taste like creme de minth but are actually made with mint extract. They are fantastic and pretty darn easy. But a word of advice, don't make these unless you have somewhere to bring them because they are dangerous! If mint isn't your thing, you could easily vary the flavor of extract and the food coloring. Prep time does not include cooling time.
Provided by HocoRuco
Categories Bar Cookie
Time 50m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x13 inch pan with non-stick spray (I think the kind with flour works best).
- In a medium bowl, melt chocolate and butter. Add sugar and beat by hand until well blended.
- Add eggs, flour, vanilla and salt. Blend well.
- Pour batter into pan and bake for 20 minutes.
- Allow to cool, then move pan to freezer.
- In a medium bowl, combine powdered sugar, 4 1/2 tablespoons butter, peppermint extract, evaporated milk and food coloring.
- In a separate bowl or saucepan, melt the 6 ounces of chocolate chips.
- Remove brownies from freezer. Spread mint filling over frozen brownies evenly.
- Immediately pour chocolate over filling. Tip pan to coat evenly. Let set 15 minutes.
- Cut into small squares.
- Store bars in refrigerator or freezer until ready to eat.
Nutrition Facts : Calories 248.7, Fat 16.3, SaturatedFat 10, Cholesterol 38.3, Sodium 103.2, Carbohydrate 28.8, Fiber 2.8, Sugar 21.2, Protein 3.3
SILLY EASY CHOCOLATE CREME DE MENTHE PUDDING
I was making up a box of sugar free pudding and spotted the bottle of creme de menthe on the shelf. It wouldn't let me ignore it and I thought 'hmm, I wonder' and added a bit into the mix. It worked and turned normal chocolate pudding into something lush tasting. I could see it being the base of easy 'grown up' parfaits and that sort of thing too.
Provided by Sarah_Jayne
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour 2 cups of cold fat free milk into large bowl.
- Empty chocolate pudding powder into milk and use a wire whisk to just combine.
- Add in the creme de menthe and then whisk for 2 minutes until all lumps are gone.
- Cover and put into the fridge for 5 minutes. It should be set but if not just give it another couple minutes.
- Serve.
DREAMY CHOCOLATE MINT SAUCE
A rich tasting dessert sauce that's reminiscent of after dinner mints. Serve warn or cool over ice cream or cake. This can also be spread on the center of a two layer cake for the chocolate mint taste. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- in 2 qt saucepan combine sugar butter, water and corn syrup.
- cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).
- boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.
- stir in creme de menthe, and whisk.
- serve as you desire.
Nutrition Facts : Calories 927, Fat 48.6, SaturatedFat 29.7, Cholesterol 61, Sodium 187.7, Carbohydrate 127, Fiber 5, Sugar 109, Protein 3.8
ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES
I found this recipe on the back of Andes Crème de Menthe Baking Chips. I made a few small changes and am really pleased with the results! These cookies taste very similar to the Girl Scouts Thin Mint Cookies!
Provided by Dine Dish
Categories Dessert
Time 20m
Yield 42 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Do not do this until after dough has been refrigerated.
- Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
- Add Andes Baking Chips and mix.
- Add Flour and continue to mix until all ingredients are well blended together.
- Cover and chill in the refrigerator for 45-60 minutes.
- Spoon out approximately 1 oz of dough per cookie.
- Form a ball and then slightly flatten.
- Place on non-stick baking pans and bake for approximately 8-10 minutes.
- Cool on pans for 2 minutes, then remove.
Nutrition Facts : Calories 76.5, Fat 2.5, SaturatedFat 1.5, Cholesterol 14.7, Sodium 62.6, Carbohydrate 12.4, Fiber 0.2, Sugar 6.2, Protein 1.1
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