Cream Cheese Mints

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

2 Reviews

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jessswan on 4.18.2012

These were so delicious, and were super easy to make. I didn’t have a mold, so I just rolled them into small balls, and it made about 100, after “sampling” a couple. Ok, maybe sampling a LOT! To me, the beauty of these is that they’re not an overpowering mint flavor. I used 1 tsp, and it was plenty, and balanced the cream cheese perfectly. My grandmother-in-law was a professional baker and to me is the “gold standard” for these mints, and this recipe tasted just like hers. “ranchinmom2five”, I’m at 5000 ft elevation and they did fine…maybe it was the kind of mint flavor? I used pure mint extract and didn’t have to add any more powdered sugar. Regardless, I’ll definitely make these again!!! Thanks for sharing!

ranchinmom2five on 7.1.2011

They tasted good, but I had to add more like a Tbsp of mint flovoring just to get some mint flavor not the cream cheese flavor. Then had to add more powedered sugar to get it thick again. Even after that, they were still really soft and even in the freezer got mishaped when I put them in a ziploc. Don’t know if altitude had something to do with it or not, but I was kinda disappointed.