Copycat Fantastic Chocolate Mint Frangos Food

ERIKA'S "FRANGO" MINTS

Steps:

• Line a baking sheet or plate with waxed paper.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
• Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
• Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS

Steps:

• Melt chocolate chips over low heat.
• Allow to cool.
• Add remaining ingredients and beat well.
• Pour into buttered dish.
• Refrigerate until it has hardened (but is still soft enough to slice).
• Cut into small pieces and serve.

FESTIVE DRIED FRUIT BISCOTTI

Steps:

• Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
• Beat margarine until soft.
• Beat in sugar and eggs.
• Add melted white chocolate,juice and extract until combined.
• With your hand fold in remaining ingredients. The dough will be sticky.
• Form dough into logs almost as long as the cookie sheet and place 3 inches apart.
• Bake at 350 degrees for 30 minutes until golden brown.
• Lower oven temperature to 325 degrees.
• Remove biscotti from oven and let cool 5 minutes before slicing diagonally.
• Return to oven and toast on each side for 5-10 minutes.
• Store in air-tight containers.

PASTETLI (SWISS MEAT OR MEATLESSPIE)

Steps:

• Bake 6 large pies made out of the puff-pastry for about 15 to 20 minutes.
• Heat margarine or butter in a pot.
• Add shallot and clove of garlic, saute briefly.
• Add white wine and mushrooms, mix, cover and cook for about 5 minutes.
• Increase heat, cook in open pot until half of the fluid has gone.
• Add half and half and cream.
• Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt.
• Distribute the filling into the heated pies, serve immediately.

COPYCAT THIN MINT COOKIES

Steps:

• Line baking sheets with parchment paper.
• Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
• Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
• Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

FRANGO MINTS

Steps:

• Melt the chololate over hot water, then cool.
• Cream butter.
• Add powdered sugar.
• Mix.
• Add eggs; beat well.
• Add cooled chocolate, vanilla and flavoring.
• Mix well and drip on waxed paper.
• Place in fridge for at least 4 hours, preferably overnight.
• Store in cool, dry place.