Chocolate Mint Dreams Food

CHOCOLATE MINT DREAMS

Chocolate Mint Dreams image

Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. -Anne Revers, Omaha, Nebraska

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 15

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
ICING:
2 tablespoons butter, softened
1 cup confectioners' sugar
1/4 teaspoon peppermint extract
1 to 2 tablespoons 2% milk
1 to 2 drops green food coloring, optional
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MINT DREAM COOKIES

Chocolate Mint Dream Cookies image

These are such a smooth cookie; minty, chocolate, and a pretty frosting. They are from a TOH and are a must have on a cookie tray!

Provided by Rachie P

Categories Drop Cookies

Time 35m

Yield 4 1/2 dozen, 12 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened (no substitutes)
1/2 cup confectioners' sugar
2 ounces unsweetened chocolate squares, melted and cooled
1/4 teaspoon peppermint extract
1 1/2 cups flour
1 cup miniature semisweet chocolate chips
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1 -2 drop green food coloring
1/2 cup semi-sweet chocolate chips
1/2 teaspoon shortening

Steps:

In a large mixing bowl, cream butter and sugar.
Beat in chocolate and mint extract; gradually add flour.
Stir in chocolate chips. Dough will be soft.
Drop by Tbsp 2 inches apart on ungreased baking sheets.
Bake at 375 for 6-8 minutes. Cool 4 minutes before moving to racks to cool completely.
Combine icing ingredients and spread over cooled cookies; let set.
In a microwave, melt drizzle ingredients, stir until smooth. Drizzle over cookies.

CHOCOLATE MINT-WHIPPED CREAM CAKE RECIPE (1968)

Chocolate mint-whipped cream cake recipe (1968) image

Provided by Click Americana

Categories Vintage dessert recipes

Time 2h

Number Of Ingredients 19

Ingredients

1-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup softened butter or margarine
1-1/4 cups sugar
2 eggs
1/2 cup sifted unsweetened cocoa
1 cup hot water
2 cups heavy cream
1 tablespoon sugar
3 teaspoons peppermint extract
Green food coloring
2 squares unsweetened chocolate, melted
2 cups sifted confectioners' sugar
2 tablespoons hot water
1 egg
1/4 cup softened butter or margarine
1/2 teaspoon vanilla

Steps:

Start this recipe by heating the oven to 350 degrees F.
Grease and flour three 8-inch layer-cake pans.
Sift flour, soda, salt, and baking powder together; set aside.
Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
Combine cocoa and water.
Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
Pour into prepared pans.
Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
Cool in pans 10 minutes; remove from pans. Cool on wire racks.
While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
Whip just until soft peaks form using rotary beater or electric mixer.
Place one cake layer on cake plate.
Spread half the whipped-cream filling over layer.
Place second cake layer over filling; spread with remaining filling. Top with third layer.
Refrigerate 1 hour to allow whipped cream to become more firm.
Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
Beat until smooth and well blended.
Add egg, butter or margarine, and vanilla.
Continue to beat until frosting is thick.
Set bowl of frosting in ice water.
Beat with wooden spoon until frosting is of spreading consistency

Nutrition Facts : Calories 610 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHOCOLATE MINT DREAMS

Chocolate Mint Dreams image

Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. -Anne Revers, Omaha, Nebraska

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 15

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
ICING:
2 tablespoons butter, softened
1 cup confectioners' sugar
1/4 teaspoon peppermint extract
1 to 2 tablespoons 2% milk
1 to 2 drops green food coloring, optional
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.

CHOCOLATE MINT DREAMS

Chocolate Mint Dreams image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 16

Ingredients

FOR THE COOKIES
3/4 cup(s) butter, softened
1/2 cup(s) powdered sugar
2 ounce(s) unsweetened chocolate, melted and cooled
1/4 teaspoon(s) peppermint extract
1 1/2 cup(s) all purpose flour
1 cup(s) miniature semisweet chocolate chips
FOR THE ICING
2 tablespoon(s) butter, softened
1 cup(s) powdered sugar
1/4 teaspoon(s) peppermint extract
1-2 - drops green food coloring
1-2 tablespoon(s) milk
FOR THE DRIZZLE
1/2 cup(s) semisweet chocolate chips
1/2 teaspoon(s) shortening

Steps:

In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in the chocolate and extract. Gradually add flour and mix well. Stir in chocolate chips. (Dough will be soft.)
Drop dough by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375F for 6-8 minutes or until cookies are firm. Cool for 2 minutes before removing to wire racks to cool completely.
Meanwhile, combine the butter, powdered sugar, extract, food coloring, and enough milk to achieve desired consistency; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

CHEF

Chef image

These bars are great at the holidays with their festive green mint layer. They have a cake-like first layer, then mint, then dark chocolate on top. Keep these refrigerated or frozen until about an hour before serving.

Provided by By Chef | February 19, 2016 12:00 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB

Time 45m

Yield -

Number Of Ingredients 12

Ingredients

1 cup flour
1 cup sugar
1/2 cup melted butter
4 eggs
1 1/2 cup chocolate syrup (16 ounce can)
2 cups confectioner's sugar
1/2 cup melted butter
1 tablespoon water
3/4 teaspoon mint extract
3 drops green food coloring
6 tablespoons butter
1 cup semi-sweet chocolate chips OR one bag mint chocolate chips

Steps:

1 Heat oven to 350; grease 13 x 9 pan. Combine 1 cup flour, 1 cup sugar, 1/2 cup melted butter, 4 eggs and 1 1/2 cup chocolate syrup (16 ounce can). Beat until smooth. Pour into prepared pan and bake for 30 minutes. Cool completely. 2 While cooling, prepare the following mixture: 2 cups confectioner's sugar, 1/2 cup melted butter, 1 tablespoon water, 3/4 teaspoon mint extract and 3 drops green food coloring. Beat until smooth, then spread over the top of the chocolate cake layer. Let set. 3 Meanwhile, prepare the following: 6 tablespoons butter and 1 cup semi-sweet chocolate chips OR one bag mint chocolate chips. Melt together in the microwave or in a double boiler and spread over the mint layer. Chill the dessert at least one hour then cut into squares to serve. If you chill longer, you may need to let it set out before cutting.

CHOCOLATE-MINT DREAM SANDWICH COOKIES

Chocolate-Mint Dream Sandwich Cookies image

For the family cookbook, my cousin submitted a cookie I've tinkered with, and it's a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
3/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
FILLING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
5 to 6 teaspoons 2% milk
3/4 teaspoon peppermint extract
CHOCOLATE GLAZE:
1-1/2 cups dark chocolate chips
2 teaspoons shortening
1/8 teaspoon peppermint extract
Crushed candy canes

Steps:

Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.

Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE MINT CREAMS

Chocolate Mint Creams image

I found this recipe in a Better Homes and Gardens Book. "Cookies For Christmas" These taste like little mint frosted brownies. I make them every year at Christmas. It's the only time I can find the mints. They have always been a big hit with company but nobody wants to make them because they look to hard. They are surprisingly easy and very tasty. The first ones gone on a cookie tray. I use Allan Misty mints but you can use any pastel mints. The recipe program wouldn't let me add them to the ingredient list.

Provided by Milk and Cookies

Categories Drop Cookies

Time 20m

Yield 48 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup brown sugar, packed
6 tablespoons butter or 6 tablespoons margarine
1 tablespoon water
1 cup semi-sweet chocolate chips
1 egg

Steps:

Stir together flour and baking soda and set aside.
In a medium saucepan heat together brown sugar, butter and water until melted.
Add chocolate chips and melt in butter and sugar mixture.
Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
Add eggs into chocolate mixture and beat.
Stir in flour mixture until mixed well.
Chill for 2 hours, any more and the dough will be too firm.
Take 1 tablespoon of dough and roll into a ball.
Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
Remove from oven and swirl the soft mints like frosting.
Place on cookie racks until the mints firm.

Nutrition Facts : Calories 54.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.2, Sodium 26.4, Carbohydrate 7.7, Fiber 0.3, Sugar 4.9, Protein 0.6

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CHOCOLATE MINT DREAMS | LIZ | COPY ME THAT

Chocolate Mint Dreams. tasteofhome.com Liz. loading... X. Ingredients. 3/4 cup butter, softened; 1/2 cup confectioners' sugar ; 2 ounces unsweetened chocolate, melted and cooled ...
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