Monday, February 10, 2014

Creamy No-Cook Mints

I love to make special treats for Valentine's Day. Or any holiday really.  But it's gotta be easy to make, because chances are, I'm making a lot of it and my patience wears thin with anything too difficult or time-consuming. But it's still something I make with love for the people I care about and that means something.  I'm a believer that anything someone took the time to make just for you, no matter how small or simple, is always a blessing. Someone thought of you and they wanted to show it! You are special and you are loved!
So these little mints are a perfect gift. Not only are they easy to make, but just a small amount of ingredients makes about 7 dozen mints! And you can change it up to any color you want. Keep them white, or add whatever color you want, depending on the occasion. And the bonus is they freeze beautifully! Creamy, minty deliciousness!
Ingredients:
1/2 block (4 oz.) cream cheese, softened
1/4 tsp. mint extract
2-3 drops red food color
4 cups powdered sugar
1-2 tbsp. milk
granulated sugar 


Note: milk and granulated sugar not pictured

 Most packages of cream cheese come with the ounces marked off on the sides.  
For this recipe you'll need 4 ounces.
Directions:
 Using an electric or stand mixer, combine softened cream cheese with mint extract and food coloring. Beat until smooth and creamy. Add more food color if necessary to get it to the color you like. 
 Slowly begin to add powdered sugar. 
Keep mixer on low to keep the powdered sugar from flying everywhere. 
 Once you've added the powdered sugar, and your mixture isn't smooth, you'll need to add some milk.   Add just one tablespoon at a time to get the right consistency.
 Mixture should be smooth but very stiff. 
Once it starts to pull away from the sides of the bowl, you are good to go. 
 To make the mints, take about a quarter teaspoon of the mixture and roll into a ball.  You really don't want really big mints. Most folks prefer smaller, bite-sized mints. Kinda like after-dinner mints.
 Then, using the palm of your hand, gently smoosh down the ball until it's flattened to about a 1/4" thick.
 Then press the back of a fork lightly on the mints to form ridges. 
Just like when you are making peanut butter cookies. 
 Then roll each one in sugar and then pop them in the refrigerator to cool and harden.
Once cooled, they are ready to eat!
My little guy went in for a bite when I was trying to take pictures.
Store mints in the refrigerator.  These freeze really well also!
Makes 7 dozen. 

Enjoy!


21 comments:

Brenda @ a farmgirl's dabbles said...

These are so fun and pretty!

Kay Little said...

These are gorgeous…yum!!

Kristine said...

I am so excited! Hubby and I are SO broke this month that we were not going to be able to do anything for valentines. Now we can as I already have all these ingredients! Thank you for the perfect timing!

Anonymous said...

You could probably use any extract flavor you like, huh? Hubby doesn't like mint :-(

Laurie Olsen said...

I made these for our family Christmas cookie exchange and left them white but flavored them with peppermint extract. OMG, I thought my teenage nephews were going to come to blows trying to get enough of them and that was the first batch I had ever made! This is a winner for any holiday or just because!

Brandie Skibinski said...

Such sweet comments - thank you! You can definitely use other extracts. If mint isn't for him, then maybe almond extract or whatever flavor her loves. There are so many extracts to choose from these days! Laurie, hahaa. Love it!!

Anonymous said...

We made these in Foods class when I was in 7th grade, many years ago! Glad to have the recipe once again. My only fear is that they might become addictive!

Anonymous said...

I made these a couple of years ago for my daughters teachers for valentines day and they were a HUGE hit. This year we are making them for her friends. I prefer to use butter flavored extract in them (Watkins)and also clear Vanilla works good too. I put mine in heart shaped silicone ice cube trays then when they've started to harden just push them out...Beautiful.

Anonymous said...

Would it be okay to use Nuefchatel cheese?

Faye Wilkerson said...

I've made the same mints in little heart molds for a wedding. So simply to just roll them out and decorate with fork tines. Love that ideal.

Anonymous said...

This recipe is simple and yummy. My Great-Aunt uses this recipe. She puts a small amount into a tiny baby bootie mold to make mints for a baby shower. So cute.

Anonymous said...

I wonder about using mint & vanilla for a vanilla-mint! There used to be mints like this that you could buy that had a little frosting rosette on top of each one! At least now we can make the mint. Memories.....
Thank you!

Anonymous said...

My batter is supr sticky. I can't roll it. What did I do wrong? Can I fix it?

Anonymous said...

Just add a little more powdered sugar.

Shamene Medeiros said...

Brandie, these look really good and seem easy too! I can't wait to make them

Anonymous said...

What a great idea, I was wondering if you could possibly make these and then dip them into chocolate. kinda of like York peppermint patties.

Anonymous said...

My mom would make these (aka cream cheese mints) for Thanksgiving and Christmas and sometimes I would help her. We used to find a wide variety of flavors and color coordinate them... green mint, blue coconut, red strawberry, yellow banana or pineapple, orange orange... We would roll them into little balls and then just flatten them slightly so they were about the size and shape of junior mints. I have dipped them in chocolate, but you should partially freeze them before you dip them because the warmth of the chocolate can soften them and cause them to "melt" sometimes. I haven't tried the other cheese, but if it the same consistency a cream cheese it seems like they might work.

Susan L. @ Full Happy Muffin and Mama said...

I made these today for a travel snack (we are about to embark on a 1500 mile trip one way) and as part of my upcoming Twelve Days of Christmas in July. My four-year-old son loved making them and is loving eating them. (I'm hoping there will be enough for the trip at the rate he...and I...are eating them). I did not press them or use the fork tines but left them round and dyed them mint green. My son keeps asking for the "green balls."

Brandie Skibinski said...

Hi Susan! Love that you kept them in the round shape. Thanks so much for letting me know how they turned out for you. So happy you and your son loved them!

Anonymous said...

My sister used to make these for baby showers. She had candy molds in the shape of booties. They were always yummy and never any left over.

Anonymous said...

These sound so good and simple
to make! They look so soft and pretty. Thanks for sharing...your pics are great!