Frango Mint Cups 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.

FROZEN CHOCOLATE "FRANGO" MINTS

Steps:

• Using electric mixer, beat butter and sugar together until light and fluffy.
• Add melted chocolate and continue beating until thoroughly mixed.
• Add egg yolks and beat again until fluffy.
• Beat in peppermint extract.
• Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
• Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.

FRANGO MINT CUPS

Steps:

• 1. Sprinkle crushed vanilla wafers in the bottom of cupcake cups.
• 2. Cream together butter and powdered sugar. Add the rest of the ingredients, adding 1 egg at a time. Mix thoroughly. Pour mixture in cupcake cups. Freeze until set.
• 3. Garnish. In the meantime, melt some semi sweet chocolate. Spread chocolate on clean ivy leaves and refrigerate. When set, just gently peal chocolate away from the leaf. Place one leaf on each cup.

FRANGO MINT CHOCOLATE ICE CREAM PIE

Steps:

• For crust, in a medium bowl, combine the cracker crumbs, 6 tablespoons butter and the 1/4 cup sugar. Press onto the bottom and up the sides of a 9-inch pie plate to form a firm, even crust. Bake in a 350 degree F oven 8 to 10 minutes or until edges are golden. Cool on a wire rack.
• For Praline Topping, butter a baking sheet; set aside. In a heavy medium skillet melt 1/2 cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar is melted; begin to stir only the melted sugar to keep it from over-browning. Stir the melted sugar into the remaining sugar as it melts. Reduce heat to medium-low; continue to cook until all the sugar is melted and golden, 3 to 5 minutes. Add 1 tablespoon butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat; add nuts, stirring to coat. Pour nut mixture onto prepared baking sheet. Transfer the baking sheet to a wire rack and cool completely. Using you hands, break the praline topping into small pieces. Transfer to a food processor. Cover and pulse until chopped.
• For filling, in a heavy medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Add 1/4 cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining 3/4 cup milk. Cook and stir over medium heat 8 to 10 minutes or until the mixture is thickened and bubbly. Remove pan from the heat.
• In a small bowl, whisk the egg until lightly beaten. Gradually stir about 1/4 cup of the hot filling into the egg, whisking constantly until well combined. Return egg mixture to the saucepan. Cook and stir over medium-low heat until mixture is slightly thickened and just begins to bubble (about 1 minute). Transfer the filling to a medium bowl; cool 30 minutes, stirring occasionally. Stir whipping cream and vanilla into cooled filling. Cover and refrigerate about 2 hours until well chilled.
• Freeze filling in a 1- to 2-quart ice cream freezer according to the manufacturers instructions until frozen but soft and spreadable. Transfer the ice cream to the prepared crust and smooth the top with a spatula. Sprinkle with 1/2 of the praline topper. (Store remainder in airtight container at room temperature up to 2 weeks to top ice cream or other desserts.) Cover tightly with plastic wrap and freeze at least 4 hours or until firm.
• To serve, let stand at room temperature 10 minutes. Garnish with whipped cream. (The pie can be stored in the freezer for up to 1 week covered tightly in plastic wrap and then wrapped in foil.) Makes 8 to 10 servings.

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.

MARSHALL FIELD'S FRANGO MINT CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
• Bake at 350ºF for 5 minutes.
• Filling: Mix cream cheese and suger until well blended.
• Mix in the eggs one at a time.
• Mix in the cream.
• Mix in the melted frango mints. Mix until very smooth.
• Pour into baked crust. Bake at 350ºF for 25 minutes or until it's just firm and not jiggly.
• For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
• Bake an additional 3-5 minutes.
• Refrigerate overnight before serving.

FRANGO MINT PIES

Steps:

• Cream together butter and powdered sugar with a beater until well blended.
• Add the melted, cooled chocolate.
• Add the eggs and beat until blended.
• Add peppermint flavoring and beat again for five to six minutes.
• Place paper cups in muffin tin and spoon chocolate mixture into them.
• Freeze until set.
• Take them out 10 minutes before serving.

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.