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doodledo
Regular Member
Joined: May 22, 2008
Posts: 116
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 Posted:
Mon Sep 14, 2009 8:20 pm |
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Man, I cant even see straight after reading all these pages. 
I dont think I missed the recipe but how do you make cream cheese mints? ANd I want to order the bookthat everyone was talking about that has good recipes and tips, but I cant remember the name of it and it is somewhere in the beginning of this topic. Can someone please give me the info?
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Pat317
Regular Member
Joined: Mar 12, 2007
Posts: 165
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Tue Sep 22, 2009 12:27 am |
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Whew. Just finished reading everything. Super helpful! Question: I know any water will cause chocolates to seize up. If I wanted to make chocolates with alcohol flavorings, do I have to use only the flavoring oils? I have Kahlua, Creme de Mint and Amaretto. Can the real thing be used? |
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aquamom
Frequent Member
Joined: Jul 11, 2008
Posts: 237
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Tue Sep 22, 2009 6:49 am |
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Dooledoo,
Cream Cheese Mints (From Better Homes and Gardens Cookbook)
3 oz cream cheese, softened
3 Cups sifted Powdered Sugar
1/2 tsp peppermint extract ( I also sub vanilla)
Few drops food coloring ( i just use a tiny bit of Wilton or Americolor)
Sugar ( I use the Superfine granulated Sugar)
In a small mixing bowl stir together softened cream cheese, and peppermint extract. Gradually add powdered sugar, stiring till mixure is smooth. (Kneed in the last of the powdered sugar with your hands). Add food coloring. Knead till food coloring is evenly distributed .
It goes on on how to make the mints. I usually use some kind of cream cheese molds to make them --rolling the mints with the superfine granulated sugar first so they pop out easily.
I also suggest using Kansaswolf Cream Cheese fondant as well. It's a great recipe.
I've always wanted to dip the mints in chocolate to see how that would turn out. One of these days.
Sorry didn't mean to hijack the thread with the Cream Cheese Mint Recipe
Aquamom |
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Pat317
Regular Member
Joined: Mar 12, 2007
Posts: 165
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Fri Sep 25, 2009 12:38 am |
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thin4life
Regular Member
Joined: Oct 30, 2004
Posts: 196
Location: Madison Wisconsin
Birthday: Aug 11
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Thu Oct 08, 2009 10:28 pm |
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I just went through all 55 pages of this discussion and it took me several hours but it was worth it. I am going to be teaching a candy making class at the local senior center and I was wondering if you all had some ideas for me. I am thinking of a maximum of about 15 students then dividing them up into 5 teams 3 people each or should I have 14 students and divide them up into 7 teams of 2 people each? Then I would have each team working on a project. Some of the projects would consist of: truffles, chocolate covered pretzel rods, chocolate covered caramels, cream cheese mints, chocolate covered cherries, and peppermint bark. I am looking for more ideas also so I am open to all suggestions any of you have. What do you think, will this work or does anyone have another idea on how I could run this candy class.
Lisa |
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sheena
Junior Member
Joined: Jul 06, 2005
Posts: 29
Birthday: Jun 30
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Thu Oct 08, 2009 11:36 pm |
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Love this thread! I make plenty of chocolates and i keep trying out different fillings. Will post some different filling recipes soon  |
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luvlaugh
Newbie
Joined: Sep 17, 2009
Posts: 7
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Sat Oct 10, 2009 1:29 pm |
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I love this thread. I like making cakes and cookies but candy is where I have a lot of fun. I can get creative with my flavors and packaging. Truffles and peppermint bark are great I think toffee would be good too. I want to try a recipe for orange bark. I did a raspberry bark once with frozen raspberries. That tasted great. I had to try a few times though. The first time I put too many raspberries in. It was a big mess. |
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mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5514
Location: at the computer
Birthday: Jun 02
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Tue Oct 13, 2009 5:59 pm |
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Hi everyone. We are getting to holiday time again so lets all start thinking of some more fabulous *thigh sticking* chocolates to make! My butt has for sure increased in size since this thread first started.....I blame you all for that though. 
I made fudge pecan truffles today and a pumpkin spice-pecan fudge torte in a oreo cookie crust. It was a recipe that didn't turn out so I made this instead. |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
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Tue Oct 13, 2009 6:00 pm |
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Hey ladies, if anyone wants to start a google doc on all the recipes from this thread, I'll gladly add it to the recipe links thread (in my signature). I don't know how to do the google doc thing or I'd do it myself. |
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sheena
Junior Member
Joined: Jul 06, 2005
Posts: 29
Birthday: Jun 30
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Fri Oct 16, 2009 2:01 am |
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Here's a nice truffle recipe that I use:
Ingredients:
150g Dark cooking chocolate chopped
45g unsalted butter
1/4 Cup Cream
Cocoa for coating.
Flavor options:
1. 1 Tbsp of any liquor or alcohol of your choice.
2. A few drops of peppermint oil.
3. A few drops of orange oil.
4. A few drops of coffee oil.
Method:
1. Place chocolate in a medium mixing bowl. Combine butter and cream in a heavy based pan; stir over low heat until the butter has melted. Bring to a boil and then remove from heat.
2. Pour the hot cream mixture over the chocolate. Using a wooden spoon, stir until the chocolate has melted and the mixture is smooth. Stir in the flavoring of your choice.
3. Cool the mixture in the refrigerator, stirring occasionally. When firm enough to handle, roll heaped teaspoons of the mixture into balls.
4. Sift some cocoa onto greaseproof paper. Roll each truffle in cocoa until generously coated. Refrigerate until firm. truffles can be stored in an airtight container in the refrigerator for up to 2 weeks.
NOTES:
1. Alternatively, you can also roll the truffles in chocolate vermicelli.
2. Fill this truffle mixture into chocolate shells and make truffle filled chocolates.
3. Add chopped nuts or hazelnut paste etc to this truffle mixture.
ENJOY!!
[/b][/u] |
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sweetreasures
Frequent Member
Joined: Sep 11, 2007
Posts: 264
Birthday: Jan 22
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Fri Oct 16, 2009 9:53 pm |
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I would like to make some cream centers chocolate covered candies like See's candies. In my research for recipes it seems that the cream center is fondant ?? with different flavors. Does anyone know if that is how it's made? I was thinking of using Lorann oils for the flavors.
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
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Sat Oct 17, 2009 10:01 am |
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I asked this in another thread and got no response, so I'll ask it here: Has anyone heard of this book? It looks like it has not only chocolate but other candies as well. I'm looking for feedback on it. http://www.amazon.com/Rocky-Mo.....SJ3V1R8H7H |
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fiddlesticks
Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
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Sat Oct 17, 2009 5:57 pm |
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Hi Bob, I have never seen that book before,did you look to see if Barnes/Noble carried it so you could look through it ? |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
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Sat Oct 17, 2009 7:30 pm |
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That's my next step!  |
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fiddlesticks
Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
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Fri Oct 30, 2009 1:02 pm |
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Hey Bob find your book?
Time to start thinking about those chocolates for the Holiday's!!
I did make some choc ganache trufles already Yum! |
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