Minty Wiches Recipes

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WITCHES' BREW



Witches' Brew image

Stir up some Halloween beverages that are as bewitching as the rest of your menu. Omit the vodka for a nonalcoholic version so the kids can have some, too! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup sugar
1 cup water
8 medium kiwifruit, peeled and quartered
1/2 cup fresh mint leaves
1 cup vodka, optional
1 liter ginger ale, chilled
Ice cubes

Steps:

  • In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled., Just before serving, stir in ginger ale. Serve over ice.

Nutrition Facts : Calories 253 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 64g carbohydrate (57g sugars, Fiber 4g fiber), Protein 1g protein.

MINTY-WICHES



Minty-Wiches image

This is a wonderful chocolaty, mint, sandwich cookie. A little time-consuming, but not hard to make, and so worth it. Unsure yields and where I got this recipe. Times do not include chilling time for the dough.

Provided by charlie 5

Categories     Dessert

Time 37m

Yield 1 batch

Number Of Ingredients 10

2/3 cup butter, softened
1/2 cup sugar
1 egg
6 ounces chocolate chips
1/4 cup light corn syrup
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
50 -60 Andes mints candies, halved
additional sugar

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter, sugar, and egg until fluffy.
  • Melt chocolate chips and corn syrup together. When cool, add to butter mixture.
  • Sift, flour, baking soda, and salt into the butter mixture. Mix well and chill dough for 2 hours.
  • Roll 1/4 t of dough into a ball in the palms of your hands. Roll in granulated sugar. Place an even number of dough balls about 2" apart on a cookie sheet at a time. Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.
  • Quickly flip half of the cookies over on the baking sheet and top with half of an Andes mint candy. Now quickly flip the other half of the cookies on top of the candy forming a sandwich.
  • Refrigerate until set. Store in an airtight container or freeze to enjoy later.

Nutrition Facts : Calories 4866.2, Fat 237.3, SaturatedFat 143.4, Cholesterol 537, Sodium 4165.8, Carbohydrate 755.1, Fiber 24.6, Sugar 216.5, Protein 46.3

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