Cream Cheese Mints

I am finally done with baby shower preparations, or at least most of them. I still have to decorate the cake and make cake balls, but that should be easy as...well...cake.

Cream Cheese Mints



This recipe has been in my family for a while. I don't know where it came from orginially. It was given to me by my aunt. I doubled it...each recipe makes about 40 mints.

Ingredients
-3 ounces cream cheese
-2 1/2 cups powdered sugar
-1/2 teaspoon mint extract
-food coloring

Directions
1. Combine ingredients and knead with hands until a smooth dough forms.
2. Shape into small balls (about the size of marbles) or use molds to create desired shapes. Chill on wax paper for 1 to 2 hours or until set.

Peppermint Cake

I LOVE this recipe. I sent it in for the WC Nesties holiday sweets exchange. Can't wait until the other Nestie tries it...and I hope she likes it!

Peppermint Cake



This recipe comes from my favorite Food Networker, Paula Deen. It can be found in the November/December 2008 issue of Cooking with Paula Deen.

Ingredients

-1 cup butter, softened
-2 cups sugar
-4 large eggs, separated
-1/2 teaspoon peppermint extract
-3 cups all-purpose flour
-2 teaspoons baking powder
-1/4 teaspoon salt
-1 1/4 cup heavy whipping cream
-1/3 cup sour cream
-1/2 cup crushed peppermint candies
-1 recipe White Chocolate Frosting

Directions

1. Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick baking spray with flour (I used three cake pans instead of two this time).
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in peppermint extract.
3. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream and crushed peppermints, just until combined.
4. In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peak forms. Gently fold into batter.
5. Spoon batter evenly into prepared pans. Bake for 26 to 28 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Wrap cake layers in heavy-duty plastic wrap and chill for at least 1 hour or up to 24 hours.
6. Using a serrated knife, cut each layer in half horizontally to make 4 layers (I did not do this since I had three layers already). Place 1 layer, cut side down, on a cake plate; spread with 1/2 cup White Chocolate frosting. Repeat procedure with remaining three layers. Spread sides and top of cake with remaining frosting.
I also garnished the top of the cake with more crushed peppermint pieces.


White Chocolate Frosting

This is the best frosting I have ever tasted.

Ingredients
-8 (1-ounce) squares white chocolate
-3/4 cup heavy whipping cream
-3/4 cup butter, softened
-1 teaspoon vanilla extract
-9 cups powdered sugar

Directions

1. In a medium bowl, combine white chocolate and cream. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total). Let cool completely.
2. In a large bowl, combine chocolate mixture and butter. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating until combine. Gradually add powdered sugar, beating until smooth.

Chocolate Mint Cremes

Holiday baking has begun! I must say, cookies are probably my favorite things to make.

Chocolate Mint Cremes



I got this recipe from the Taste of Home Christmas Cookies and Candies booklet. It's a great little booklet because each recipe is on a pullout card. Makes things very easy for me!


Ingredients

-1 cup butter, softened
-1 1/2 cups powdered sugar
-2 ounces unsweetened chocolate, melted and cooled (I used bittersweet chocolate)
-1 egg
-1 teaspoon vanilla extract
-1 teaspoon cream of tartar
-1/4 teaspoon salt

FOR FROSTING:
-1/4 cup butter, softened
-2 cups powdered sugar
-2 tablespoons milk
-1/2 teaspoon peppermint extract (I used 1 teaspoon)
-Green and red food coloring

Directions
1. In a large bowl, cream butter and powdered sugar. Add the chocolate, eggs, and vanilla and mix well. Combine the dry ingredients and gradually add to creamed mixture, beating well. Shape dough into a 2-inch diameter roll. Wrap in plastic wrap and chill for 1 hour or until firm.
2. Unwrap dough adn cut into 1/8-inch discs (Instead, I rolled the dough out and cut it with a bell-shaped cookie cutter). Bake at 400 degrees for 7 to 8 minutes or until edges are firm. Remove to wire racks to cool.
3. In a small mixing bowl, combine frosting ingredients other than food coloring. Divide frosting in half and color one half with the red and one with the green. Frost cookies. Store in airtight containers.