Cream Cheese Mints

Cream Cheese Mints

These are simple and festive for the holidays!

Ingredients:
4 ounces (1/2 standard package) Cream Cheese
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract
4 cups powdered sugar

Extras:
2-3 drops food coloring (whatever color you want)
powdered sugar (less than 1/4 cup)
icing for decorating

Instructions:
Beat cream cheese, margarine, corn syrup, and extract in large mixing bowl until well-blended. Gradually add sugar. Mix well.
If adding color, divide dough and add food coloring until desired shade. Line a cookie sheet with parchment or waxed paper.
Coat your hands with powdered sugar. Roll dough into small balls and place on sheet, leaving about an inch between balls.
Dip fork in powdered sugar. Press down on each ball to make a lined print on the mints. Dip fork in sugar frequently to prevent sticking.
Place tray in freezer for a few minutes, until set. Store in freezer-tight container until ready to serve.

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Sugar-Dusted Chocolate Cupcakes

Sugar-Dusted Chocolate Cupcakes

I am not the biggest cupcake fan, but these are delicious. No need for frosting, simply dust with confectioner’s sugar! Recipe yields 12 cupcakes.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder (I used Valrhona)
1 large egg
1/3 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
2-3 teaspoons confectioner’s sugar

Instructions:
Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking oil spray.
In medium sized bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. In large bowl, whisk together egg, oil, and sugar until thick and creamy. Stir in vanilla and milk. Add dry ingredients and whisk vigorously until well mixed.
Spoon batter into prepared muffin tin. Each cup should be about 1/2 full. Bake in preheated oven for 15-17 minutes or until toothpick comes out clean. Let cool in pan for 2 minutes before removing to wire rack.
Cool completely. Pour confectioner’s sugar into tea strainer or sifter and shake over each cupcake until lightly dusted with sugar. Enjoy!

Apple Cinnamon Breakfast Cookies

Apple Cinnamon Breakfast Cookies

These cookies are so different from any other that I make. They have the consistency of a delicious apple cinnamon muffin so you can even eat them for breakfast!

Ingredients:
3/4 cup brown sugar, packed
1/2 cup butter, softened
2 cups Old Fashioned oats
2 teaspoons ground cinnamon
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple: peeled, cored, and diced

Easy Icing Ingredients:
1/2 cup confectioner’s sugar
1 tablespoon milk

Instructions:
Preheat oven to 375 degrees. In large bowl, mix brown sugar and butter until light and fluffy. Beat in eggs and vanilla. Mix well.
Mix in remaining cookie ingredients and stir until well blended. Drop by rounded teaspoonful on cookie sheet. Bake 9-12 minutes or until cookies are set. Cool on wire rack.

For the icing: mix confectioner’s sugar and milk. Drizzle over cookies to add a little sweetness!

This recipe yields about 3 dozen small cookies. Try adding in different kinds of nuts for a special treat!