CREME DE MENTHE CUPCAKES
We use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Add mint extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk and creme de menthe, beating well after each addition. Transfer 2 cups batter to a separate bowl. Mix food coloring paste into remaining batter., Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners' sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix)., Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 372 calories, Fat 24g fat (14g saturated fat), Cholesterol 95mg cholesterol, Sodium 222mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
CREME DE MENTHE BROWNIES
Steps:
- Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
- Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
- In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
- In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
- Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.)
- Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.)
- Allow brownies to cool completely before cutting.
CRèME DE MENTHE CHEESECAKE
Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
- Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
- Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
- Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
- Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1/16 of Recipe, Sodium 240 mg, Sugar 17 g
CREME DE MENTHE CAKE I
This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur.
Provided by Bonnie
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 14
Number Of Ingredients 5
Steps:
- Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
- Pour into 13x9 inch pan and bake according to package directions.
- Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!
Nutrition Facts : Calories 317.9 calories, Carbohydrate 55.5 g, Fat 8.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 269.7 mg, Sugar 39.5 g
CREME DE MENTHE CHEESECAKE
This recipe was in a cookbook called "Ultimate Cheesecakes" from Kraft Foods which features cheesecakes using Philadelphia Cream Cheese.
Provided by Northwestgal
Categories Cheesecake
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix just until blended. Blend in creme de menthe.
- Pour batter into the chocolate pie crust.
- Bake at 350° for 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with chocolate shavings or chocolate curls.
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