Kissable Butter Mints
Subtly freshen your breath with our Kissable Butter Mints. With just a few drops of food coloring and peppermint extract, these tasty and refreshing treats are perfect for Valentine's Day.
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Cream Cheese Mints- with yoyomax12
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8 oz cream cheese
4 1/2 cups powdered sugar
1 tsp (or more) peppermint extract
Food colours.
Beat the cream cheese until smooth.
Beat in the extract and the powdered sugar.
At this point you can taste the mixture and add more extract if required.
Tint the dough whatever colour you want. You can even divide the dough into portions and tint them different colours.
Pipe the mixture onto a cookie sheet covered with parchment or a silicone mat.
Make sure you make them small (size of a quarter, not bigger) because they will not dry properly.
Allow them to dry at room temperature for a couple of hours. Gently turn them over and allow the bottoms to dry for another hour or so.
Place between layers of waxed paper in a sealed container and store in the refrigerator.
These can be frozen.
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Cream Cheese Mints: The Most Addictive Recipe EVER
Melt-in-your-mouth cream cheese mints are such a delightful and old-fashioned confection that is always a welcome addition to any dessert table. They’re the perfect sweet and creamy treat with an irresistible minty flavor, and you can customize their color to match any season or holiday.
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INGREDIENTS
8 ounces cream cheese, softened
4 tablespoons salted sweet cream butter, softened
2 teaspoons pure peppermint extract
½ teaspoon pure vanilla extract
2 pounds powdered sugar, or 7½ cups
3 to 6 drops gel food color, in the colors yellow, blue, green, and red
1 cup powdered sugar, for rolling the mints
INSTRUCTIONS
Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.
Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.
Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.
Evenly divide the cream cheese mixture into 4 bowls.
Add 3 to 6 drops of 1 color to the first bowl, stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Add the 1 cup of powdered sugar to a medium-size mixing bowl.
Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.
Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.
Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.
Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.
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Butter Cream Mints | Emeril Lagasse
You’re just three ingredients away from delicious easy-to-make butter mints. All you need are butter, confectioners’ sugar, and mint extract. That’s it!
BUTTER CREAM MINTS
MAKES 3 ½ DOZEN
10 tablespoons plus 2 teaspoons unsalted butter, at room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon pure mint extract, plus more if needed
Cocoa powder, for serving (optional)
Using an electric hand mixer, cream butter on low speed until light and fluffy. Add sugar and mint extract and beat on low speed until fully incorporated and smooth, about 15 minutes.
Cut two large sheets of plastic wrap and place on work surface.
Divide butter cream mixture into two equal portions and transfer each to a sheet of plastic wrap. Working with one portion at a time, roll into a log, about ½ inch in diameter. Wrap securely. Repeat process with remaining butter cream. Transfer rolls to refrigerator and chill for at least 4 hours.
Working with one roll at a. time, pinch off a rounded teaspoon of chilled butter cream and flatten slightly using you’re the palms of your hands. Place on work surface and press down with the tines of a fork to form a crosshatch pattern.
Store butter creams in an airtight container, between layers of parchment paper, and keep refrigerated until ready to serve. Butter creams will keep for up to 1 week. Serve dusted with cocoa power, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Holiday Favorites: Making Buttermints
If you've never had a homemade buttermint, dear friend, you have been sorely missing out. They are sweet, soft, pillowy bits of love that melt in your mouth, and once you've tried one, your life will never be the same.
Richard's Buttermints class becomes the talk of the town each year and he shows us the magic behind this simple candy. The technique is what makes your candy great - but watch out! Did you know the weather, along with elevation, can affect how your candy does or does not turn out?? It's mind boggling. But also makes the finished product that much more special.
Sit back and watch the master buttermint maker turn just three ingredients into little bits of heaven!
Amazing Homemade Butter Mints
This little recipe for homemade butter mints is amazing! I’ve always loved butter mints and never realized how easy (and inexpensive) they were to make. And I get to decide what’s in them! Not only that, they are melt-in-your-mouth good, too.
These butter mints make fantastic gifts for teachers, postal workers, and extended family as well as mints for weddings or just for keeping your own candy bowl filled. And at around a $2.00 cost to make a batch of 4-5 dozen mints, it’s inexpensive as well as special and unique!
Get the recipe on An Oregon Cottage: