With Sweet Dreams and Even Sweeter Days

Friday, January 4, 2013

Peppermint Cream Cheese Melting Mints



Engage more with little things in life.  Do more of what I love.  Worry less.

In practice what I think I'm getting better at, but sometimes still lose sight of.  Some might look down on new years resolutions, but I'm a believer that goals are the way we shape our way from here to there.

And whether they come on July 27th or January 1st, they're certainly a welcome thing.

Maybe a tad unrealistic at times, but often the most wonderful things come from unrealistic thinking.

It was definitely unrealistic to think that in a kitchen with absolutely no flour, no granulated sugar, no eggs, and no willpower to go to the store in the holiday craze I could get any baking done.  And then, almost right on cue, this recipe popped out at me.

In a candy making book a rarely touch was a simple and straightforward recipe for peppermint cream cheese mints that I just happened to have all the ingredients for.

And that's how this one came to be.

I wish I had something to compare these to show how great they are, but truthfully I've never had anything like them.  

Somehow dense and light at the same time, soft, and sweet, the tang from the cream cheese plays off the sweetness of the sugar leaving you with a mint that tastes more like dessert.  These literally melt in your mouth and definitely warrant the word memorable.  

And are a completely breeze to whip up.  For impressing someone, or even impressing yourself.

Unexpected beginnings.  Wonderful endings.

And hoping that 2013 has a little bit of each.

Peppermint Cream Cheese Melting Mints
Servings: About 50 mints

- 4 oz cream cheese (room temperature)
- 1 Tbsp unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1/4 tsp peppermint extract
- food coloring if desired (use gel not water based!)

Line a baking sheet with parchment or wax paper.  In a large bowl beat cream cheese and butter together until well blended.  Add powdered sugar a cup at a time, and beat until uniform dough forms.  Add extract and mix until blended.  (At this point separate dough into sections and tint with food coloring if desired, mixing until uniform color is reached.)  Roll dough into balls, or more complex shapes if you desire (I kept it easy!).  Let sit at room temperature for 2 hours.  Store in the refrigerator until ready to serve.  These can be eaten cold or at room temperature.  I like both, but prefer at room temperature.  Just make sure to store while not eating in the refrigerator.  

Recipe adapted from: The Field Guide to Candy

No comments:

Post a Comment