AFTER DINNER MINTS
Steps:
- In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated.
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by kittycamo98
Categories Low Protein
Time 30m
Yield 100 mints, 50 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray baking sheet. Place sugar, water, corn syrup, butter and salt in a large saucepan. Cook over medium high heat, stirring occasionally, for 10 minutes, or until it reaches 270 degrees F. (When a small amount is dropped in ice water it will form threads that will bend.) Take off heat, let stand until it stops bubbling.
- Pour the mixture onto prepared cookie sheet and let stand for 5 minutes, or until cool. Drizzle peppermint flavoring and food coloring over candy. Dip fingers in cornstarch and pull candy straight without twisting. Keep on folding and stretching until it looks creamy. Stretch candy into a 1/2 inch rope.Pour powdered sugar into the baking pan. Cut the candy into 1/2 inch pieces and toss in sugar to coat. let stand overnight.
Nutrition Facts : Calories 71.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.2, Sodium 6.5, Carbohydrate 17.4, Sugar 15.7
AFTER DINNER MINT
Bailey's mint chocolate has a rich flavor and creamy texture... this combination has the subtle delicious hint of mint and chocolate flavors that's perfect for your after dinner mint. Cheers!
Provided by Vseward Chef-V
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine coffee or espresso and Bailey's Mint Irish Cream.
- Add Vodka.
- Top with whipped cream and serve.
Nutrition Facts : Calories 74.2, Fat 0.4, SaturatedFat 0.2, Sodium 33.9, Protein 0.3
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cream together cream cheese and butter.
- Add powdered sugar, a little at a time.
- Add peppermint extract and cream all together very well.
- To shape mints, roll about 1/2 teaspoon dough in palm of hand to form a ball and lay on wax paper to flatten.
Nutrition Facts : Calories 226.2, Fat 5.2, SaturatedFat 3.1, Cholesterol 15.5, Sodium 48.5, Carbohydrate 45.6, Sugar 44.6, Protein 0.5
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Mint Chocolate Mousse:
Ingredients:
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fresh mint leaves, finely chopped
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Instructions:
- In a medium saucepan, combine the sugar, water, and mint leaves. Cook over medium heat until the sugar has dissolved, stirring occasionally.
- Remove the mint leaves from the syrup and discard them.
- Add the chocolate chips to the syrup and stir until melted and smooth.
- Add the vanilla extract and salt to the chocolate mixture and stir well.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the chocolate mixture until evenly combined.
- Divide the mixture into individual dessert cups and refrigerate for at least an hour before serving.
Mint Fudge:
Ingredients:
- 2 cups semisweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. vanilla extract
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup unsalted butter
- 1/4 tsp. salt
Instructions:
- In a medium saucepan, melt the chocolate chips, sweetened condensed milk, and butter together over low heat, stirring constantly.
- Once melted, stir in the vanilla extract, mint leaves, and salt.
- Pour the mixture into a greased 8-inch square baking dish and smooth the top with a spatula.
- Refrigerate the fudge for at least an hour or until set.
- Cut the fudge into small squares and serve chilled.
Chocolate Mint Cookies:
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 cup fresh mint leaves, finely chopped
- 1 cup semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a separate bowl, cream together the butter and both sugars until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the chopped mint leaves and chocolate chips.
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, about two inches apart.
- Bake the cookies for 12-15 minutes until the edges are crisp and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Peppermint Bark:
Ingredients:
- 1 pound white chocolate, chopped
- 1/2 cup crushed candy canes
- 1/2 tsp. peppermint extract
Instructions:
- Line an 8-inch square baking dish with parchment paper and set aside.
- Place the chopped white chocolate in a heatproof bowl set over a pot of simmering water.
- Stir constantly until the chocolate is melted and smooth.
- Remove the bowl from the heat and stir in the peppermint extract and crushed candy canes.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Refrigerate the bark for at least an hour or until it is completely hardened.
- Once hardened, remove the bark from the baking dish and break it into small pieces.
- Serve the peppermint bark immediately or store it in an airtight container in the refrigerator for up to a week.
Mint Brownies:
Ingredients:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup fresh mint leaves, finely chopped
- 1/2 cup semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper.
- Melt the butter in a medium saucepan over low heat.
- Add the sugar, cocoa powder, and salt to the melted butter and stir well.
- Add the vanilla extract and eggs to the mixture and whisk until smooth.
- Fold in the flour, mint leaves, and chocolate chips until evenly combined.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the pan before slicing and serving.