Cream Cheese Mints Food

CREAM CHEESE MINTS

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.

CREAM CHEESE MINTS

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.

CHOCOLATE-COVERED CREAM CHEESE MINTS

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.

CREAM CHEESE MINTS IN CANDY MOLDS

Steps:

• Mix cheese in bowl until soft. Add coloring and flavoring (very slowly -- on high humidity days, it will take less); gradually add the sugar. Mix and knead until it is the consistency of pie dough or putty. Roll into balls the size of a marble. Dip balls in granulated sugar and press firmly into a candy mold. Unmold at once onto waxed paper. Once firm, transfer onto a cake rack and let dry for a few hours. They will keep a long time if you store them in an air-tight container.

CREAM CHEESE MINTS

Steps:

• 1. Combine and push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip. Create desired shapes for mints. Let set 1 hour.

MACKIE'S CREAM CHEESE MINTS

Steps:

• In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.
• Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.

SOFT CREAM CHEESE MINTS

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.

HOMEMADE CREAM CHEESE MINTS

Steps:

• Mix cream cheese until it is soft in mixer.
• Add the mint flavoring when the cream cheese is soft. Then add the food coloring of your choice. Remember, this is where you can really customize the mints to your event! Get creative and have fun with it!
• Start with a little then wait and see how the color turns out. You can always add more food coloring if needed. Mix until the food coloring is evenly dispersed.
• Gradually begin adding the powdered sugar. Be careful-this step can get messy! You may have to knead the remaining powdered sugar in later when you remove the dough.
• When powdered sugar is mixed in, or mostly mixed in, remove the dough. Place on cutting board.
• Use a candy mold. You can buy these online and at most craft or cooking stores. This is another opportunity to customize the cream cheese mints to your event!
• Take small chunks of the dough and press into the mold. Remove the mint from the mold and place on a sheet pan.
• Curious about how to make mints without a candy mold? It's easy! If you don't have candy molds, simply pinch off about a tablespoon of dough and roll it into a small ball. Place the ball on a sheet pan and gently press with the tines of a fork. This will flatten the mint and add a cute design.
• Store in an airtight container, separating layers with parchment or waxed paper. Keep refrigerated or frozen until needed.

THE BEST CREAM CHEESE MINTS

Steps:

• Combine cream cheese and butter in a large mixing bowl and mix until smooth.
• Add 1 cup of powdered sugar and mix until smooth.
• Add the mint extract and mix until combined.
• Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
• Separate the mixture into four separate bowls, or however many different colors you want.
• Add a small amount of food color to each bowl and stir in until the color is uniform.
• Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
• Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
• Pinch off small amounts of the dough and form into a 1-inch balls.
• Roll each ball in powdered sugar and place on prepared sheet pans.
• Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
• Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
• Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
• Mints can be refrigerated or frozen if desired.

CREAM CHEESE CANDIES

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.

PEPPERMINT CREAM CHEESE MINTS

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.

CREAM CHEESE MINTS

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.

CREAM CHEESE MINTS

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.

CREAM CHEESE MINTS

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.