Wednesday, February 14, 2007
I had this recipe all planned out for February's Sugar High Friday, but, alas, it just doesn't fit this month's theme - lust (basically). And to be honest, I've had this recipe clipped since Christmas, but with all my cookie-baking I just didn't get around to them. That worked out OK, however, because I've had these cute sprinkles just sitting patiently in the baking cabinet awaiting use.
I'm not really all that girly-girly frou-frou, but I do love pink. And sparkles. And candy! Add all of that to cooking, and you get one happy girl. Now I know not everybody digs Valentine's Day, but these were so easy and so fun and so pretty and they can be adapted to any holiday. (I hesitate to call them cooking because really, all you do is mix stuff, but that makes them very kid-friendly, too.)
My version - actually they're Cathi's version - are peppermint cream cheese (very reminscent of butter/wedding mints), but I'd be willing to play around with the flavoring and maybe the composition. I ended up with pretty little mini-colored peppermint patties, but I had visions of rolled candies, cut out with fondant cutters. Wouldn't that be fantastic? Well, if you figure out how to make this stuff roll, let me know. As I've said before, I'm no pro, but I do what I can. And even though, I'm proud of these!
Cream Cheese Mints
Adapted from BakeSpace
Makes about 4 dozen patties
1 3-ounce package cream cheese, softened
½ teaspoon peppermint extract
3 cups powdered sugar, sifted
1. In a large bowl, beat cream cheese and peppermint extract until well blended. Gradually add powdered sugar and mix until smooth.
2. Knead in food coloring. (I split the mixture into three parts and made one red and one pink, and I left one white.)
3. From mixture into small balls then flatten into small discs. Dip each disc in colored sugar or sprinkles. Place on waxed paper and let dry overnight.
* History of Valentine's Day
* Nostalgic Candy
* Candy-making tips and tricks