e been making my own candy glass for years, and while
couple drops of the mint flavoring. Be carefull not to
Heat the cream in a saucepan and add the candy bars, melt the chocolate while stirring. Refrigerate the mixture overnight.
Whisk the cold mixture until creamy and serve in two cocktail glasses, garnished with chocolate shards and mint leaves.
repared pan and sprinkle the mint chocolate candy over the top.
eat in creme de menthe candy flavoring until thoroughly blended, about
onstick coating.
Spread softened mint chip ice cream in the
To make the Mint Simple Syrup, bring the sugar
In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
br>Add butter, sugar and mint extract.
Beat at medium
Punch candy cane stick down into lemon. Suck on candy cane like a straw.
Preheat oven to 350 degrees.
Stir together melted butter and sugars.
Stir in eggs and peppermint extract.
Mix in flour, dark cocoa powder, baking powder and salt.
Stir in mint M&Ms.
Pour brownie batter into a greased brownie pan,.
Cover with green candy sprinkles.
Bake for 25-30 minutes until a knife inserted in the center comes out clean.
Cool and cut.
Enjoy!
ized ziploc bag, crush the candy canes in little pieces. Cut
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
n this recipe.
Garnish with chopped cilantro or mint. Serve
tew (no liquid). Stir in mint.
Cut the stem ends
Chill mixing bowl and electric mixer beaters for 15 mins. Carefully open cans of coconut milk. Scoop only thick solids on the top into chilled bowl (about 1 3/4 cup). Beat on high speed for 3 mins. Add powdered sugar and extract. Beat for 2 mins or until thickened.
Transfer mixture to a pastry bag fitted with open star tip, like Ateco #822. Using 5 cookies for each stack, arrange 8 cookies on platter. Pipe thin layers of whipped coconut cream between cookies. Top with last cookies. Garnish with coconut and chopped candy.
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
Bring to boiling point; strain.
Combine remaining sugar and apple juice.
Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
Add food coloring and mint juice.
Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
**Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.
ow heat, cook and stir candy coating with remaining milk until
ime, lastly whisk in the mint extract.
In a seperate