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.
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.
ngredients except lamb and Herb Mint Sauce. Blend and pour combined
f milk chocolate (1/2 recipe), vanilla flavor, a layer of
Cream butter and sugar; add eggs, vanilla and salt.
Beat well. Add flour, cocoa and baking soda.
Mix well.
Drop onto ungreased baking sheet by rounded teaspoonfuls.
Bake for 7 to 8 minutes. Top with mint and bake for 2 minutes more.
Spread mint over top of cookies.
Great at Christmas time.
br>Immediately sprinkle with crushed candy.
(I have found it
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.
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.
tew (no liquid). Stir in mint.
Cut the stem ends
n this recipe.
Garnish with chopped cilantro or mint. Serve
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.