14 April, 2017
Cooking The Books Chocolate Challenge
This month’s “Cooking The Books” group had a chocolate challenge. While visions of everything chocolate danced in my head I had to step back for a Willie Wonka Chocolate Factory moment. I do not have a staff of Ooopma Loompas to help me create fabulous chocolate delicacies. And being not quite a month post-op from back surgery I do have to be more practical – so I chose an easy mint recipe from Better Homes and Gardens 75th Anniversary Limited Edition to make.
And wouldn’t you know, the recipe I chose did not include chocolate so I had to add it to the ingredients. That might be considered cheating, but I’m going with it as the end results were fabulous!
A quick note about peppermint: It is a hybrid mint, a cross between watermint and spearmint. There are many benefits of peppermint. Here are 15 health benefits of peppermint.
Mix cream cheese with powdered sugar and peppermint extract.
Knead into a doughy ball.
Add a few drops of food coloring to small amounts of dough if you want colored mints.
Roll into balls and flatten out with the bottom of a glass.
Dipped colored mints.
Fully covered mints resemble peppermint patties.
Stack on a plate for snacking.
- 1 3-ounce package cream cheese, softened
- 1/2 teaspoon peppermint extract
- 3 cups sifted powdered sugar (I did not sift mine)
- 1 cup chocolate pieces melted
- 1 tablespoon coconut oil
- Few drops of food coloring
- Granulated sugar
- Mix together cream cheese and peppermint extract.
- Gradually add in powdered sugar, stirring until mixtures smooth.
- Knead into a soft dough with your hands.
- If adding food coloring, separate into small amounts of dough and knead color in until evenly distributed.
- Roll small bits of dough mixture into small balls (about 3/4 inch).
- Roll balls into granulated sugar and flatten on waxed paper or put into candy molds.
- Set by putting in freezer for an hour or fridge overnight.
- Melt chocolate and coconut oil in double boiler (can use a heat-resistant bowl positioned over pan of boiling water) or use microwave. Let stand while you do the next step.
- Roll balls and flatten.
- Dip flattened mints into melted chocolate and place on waxed paper to cool.
- Set in fridge overnight or in freezer for an hour.
- Store in airtight container.