Have you ever had a cream cheese mint? If not, you're possibly missing the creamiest mint around. I love the texture and the mild mint flavor. Plus the cute little egg shape doesn't hurt. Again, I found the perfect mold at Michaels and didn't buy it. When I started to make the mints, I realized the little egg mold would be perfect. So when you see that little mold, buy it the fist time and save yourself the trip.
Cream Cheese Easter Egg Mints!
Don't you agree?
They were just the right size and so easy to make.
I love the soft pastel colors and the creamy mint flavor.
Sorry, I think I already mentioned the mint flavor.
Note to self...next time dip in chocolate.
Here's how to make them.
Make the cream cheese mint recipe.
I made a half batch or I would have more eggs than baskets.
Divide the dough into as many colors as you want.
Drop food color on the dough, a little at a time and mix.
I recommend wearing gloves, unless you like colored hands.
Once the colors are mixed, grab that little mold the first time you see it.
Roll the mint mixture into little balls and place in bowl of sugar.
Coat the balls with sugar.
Press the dough into the mold (removing excess if necessary).
Turn the mold over and remove egg.
Oh so pretty!
Now for the recipe.
Cream Cheese Mints
- 8 oz. cream cheese, room temperature
- 2 lbs. powdered sugar
- 2 drops mint flavored oil
- Choice of food coloring
- Sugar for dipping
Mix the cream cheese with the powdered sugar until completely blended.
Divide the dough into portions for coloring.
Add food color, one drop at a time, mixing until desired color.
Roll into small balls, coat in sugar.
Press in mold and remove.
Is any BUNNY going to make these?