Sunday, March 16, 2014

Cream Cheese Mints

Seems like these days (in my area anyway), some of the greatest treats at showers and weddings are being forgotten.  What happened to the MINTS AND NUTS?

I would say 100% of the recent weddings and showers I've been to lately don't serve mints, nuts, OR punch?  What's up with that?  I get the peanut allergies are causing a problem for mixed nuts, but what about the MINTS?  And bring back the PUNCH!

When I got married (I know... way back in the dark ages), we didn't serve everyone a full meal.  We got married and at the reception, everyone enjoyed and looked forward to lusciously huge slices of delicious, beautifully decorated wedding cake as well as pastel butter mints, and frothy punch.  These days, these simple pleasures seem to be amiss at weddings and showers.

So being the complete traditionalist that I am, when I hosted the baby shower for my niece last week I knew for sure that I was serving mints and punch.  My nephew is allergic to nuts so I kept those sealed in the can in the pantry until I was sure he wouldn't be at the party.

I love all kinds of pastel mints.  I love butter mints, and even the little cheapies you get at dollar stores but I decided to make some homemade mints for our party.  These Cream Cheese Mints are really yummy!  Even the people who don't care for mints usually gobble these down.  They are easy enough to make and worth every bit of the little extra work they require.  They are great to serve at showers, weddings, birthday parties.  They even make great Christmas candies.

Here's how I made Cream Cheese Mints AT HOME MY WAY:

Cream Cheese Mints 
  • 3 ounces of cream cheese (softened)
  • 1/2 teaspoon of peppermint extract
  • 3 to 3 1/2 cups of powdered sugar
  • 1 drop food coloring
  • Sugar for rolling the mints (like you would sprinkle on cookies)

Place cream cheese (completely softened) in a small mixing bowl and with a mixer, cream until soft.  Add one drop of food color and the peppermint extract.  Add the powdered sugar slowly and keep mixing with the mixer until all creamy.  Knead in up to 1/2 cup of powdered sugar until the mint mixture is no longer sticky.  Place in fridge for at least an hour.

Make small balls using teaspoons for the mints, roll in granulated sugar and flatten with a fork until the mints are fat little discs.  (Instead of lifting the fork off the mint, slide it sideways until the tines of the fork slide off - that works best.)

Place in the fridge until firm.  You can make these days or even months early.  Just bag up and keep in the freezer to get a head start on your party.




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