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.
ow heat, cook and stir candy coating with remaining milk until
Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours.
Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.
Combine all ingredients, except candy wafers and walnuts, in large mixer bowl.
Mix at lowest speed of mixer until dough forms.
ough, press dough around each candy wafer to cover completely.
utter, brown sugar, water and mint chocolate chips. Cook over low
Mix ingredients together.
Half dough and add your favorite mint flavoring.
Press into molds and/or roll and cut with cookie cutter.
Store in airtight container.
et, pour in the chocolate-mint pieces.
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.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
eat in creme de menthe candy flavoring until thoroughly blended, about
onstick coating.
Spread softened mint chip ice cream in the
n cake and garnish with mint candy.
ntil well blended. Mix in candy on low speed (save a
br>Add condensed milk, crushed mint candy, and the food coloring.
lternately with milk. Stir in mint. Shape into two 8-in
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
br>Add butter, sugar and mint extract.
Beat at medium
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.