Recipes With Andes Mints

Peppermint Cream Cheese Fat Bombs (Keto Andes Mint)

WebFeb 12, 2024 · Instructions. In a medium-sized bowl, using an electric mixer beat the room-temperature cream cheese and butter until light and fluffy. …

1. In a medium-sized bowl using an electric mixer beat the room temperature cream cheese and butter until light and fluffy.
2. Next add sugar substitute, peppermint extract, and coconut oil.
3. If using food coloring, add 3 drops of green food coloring and mix well. Add more 1 drop at a time until you reach your desired color.
4. In a small bowl, mix the melted coconut oil, cocoa powder, and confectioner's sugar substitute.

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Easy Andes Mint Brownies Recipe (Super Fudgy!)

WebFeb 23, 2024 · How To Make Andes Mint Brownies. Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C …

Rating: 5/5(5)

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Andes Mint Cookies {Festive and Easy Recipe!}

WebNov 29, 2018 · Instructions. In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso …

1. In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the Andes mints or baking chips.
2. In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla until evenly combined. Add the milk and whisk again until the milk is incorporated into the butter and it is nice and smooth.
3. Scatter the flour mixture over the top, and, by hand with a wooden spoon or sturdy rubber spatula, stir to combine. Stop as soon as the flour disappears so that you don’t overwork the dough. If the dough seems very dry, add 1 to 2 teaspoons of milk until it comes together. (It will become moist faster than you think!)
4. Clear space in your freezer and line 2 baking sheets with parchment paper or silicone baking mats. With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoonfuls (the dough balls will be about 1 1/2 inches across). Arrange on the baking sheets, leaving at least 2 inches of space around each cookie. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, you can cover the bowl of dough with plastic wrap, then refrigerate it in the bowl for 24 hours or up to 3 days. Let stand the bowl stand at room temperature for 10 minutes, until the dough is softened enough to scoop, then portion as directed.

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