2016 December Advent, Day 7 – Mint Candies and Family Bonding

I love December because I seem to spend more time with my children in the kitchen. And now that they are bigger. I get to watch while they are cooking, cutting, dicing or icing. 

Last year we came across this AWESOME mint candy recipe online at  http://tatertotsandjello.com/2014/12/happy-holidays-cream-cheese-mints.html

Here is a exact copy of the recipe from the tatertotsandjello.com website…. But as you can see by my photo, I didn’t break out my icing tips. I just used a ziplock bag and clipped the corner. 

img_20161207_152811881Ingredients:

  • 1 (8oz) brick of cream cheese; room temperature
  • 2 tbsp butter; room temperature
  • 1 tsp peppermint extract
  • 4 1/2 – 5 cups powdered sugar
  • food coloring

 

Directions:

  1. Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
  2. Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
  3. Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
  4. Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
  5. Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
  6. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.

Luke 1:37 -For nothing is impossible with God.