Comments on: The Easiest Cream Cheese Mints

By: Rachel Ballard

Rachel Ballard — Fri, 27 Jan 2023 19:50:18 +0000

In reply to Meredith.

Oooh…yeah I think it depends on how much there is to eat/what other options there are and how big your eaters are. I think at a retirement party people know it’s not an all you can eat buffet and to use good manners (I hope!) and just have a few. I’d think three or four per person would be a very fair estimate. Mine are about the size of a nickel when I make them. –Rachel

By: Meredith

Meredith — Thu, 26 Jan 2023 20:13:44 +0000

Could you tell me how many mints are considered a serving? (I know this will vary by how big I make them, but I’m trying to make enough for a retirement reception for 150 people and I’m thinking 3-4 mints per person is roughly enough with cake, punch, nuts, snack mix, and cookies.) Thank you!

By: Vivian

Vivian — Thu, 24 Dec 2020 22:25:47 +0000

Very easy. Has a Wow factor.
Thanks for sharing.

By: Rachel Ballard

Rachel Ballard — Thu, 20 Dec 2018 15:12:09 +0000

In reply to Deborah. Blessings to you as well Deborah! Merry Christmas. :)

By: Deborah

Deborah — Thu, 20 Dec 2018 01:15:09 +0000

Rachel, your experience is enough for me! Thank you for such a speedy reply ~ your consideration now allows me to craft and share these beautiful treats with my loved ones on Christmas Day.

Bountiful blessings to you & yours during this season of wonder and into the coming new year!

By: Rachel Ballard

Rachel Ballard — Wed, 19 Dec 2018 16:59:39 +0000

In reply to Deborah.

Hey Deborah, Phew! Yes I’m tired myself sometimes. 🙂

To answer your questions:
1) They do melt in your mouth but I find their centers a bit softer than the old-fashioned ones. They are very close though. The longer you dry them the better they are in my opinion. So if your house is cool, you may need the full 36 hours and not 24. If you pick them up and they go soft in your hands, they need more time.

2) I don’t really know. 🙂 Most commercial cream cheeses have been pasteurized and contain stabilizers and preservatives. I can’t guarantee that these factors keep room temp cream cheese “safe”, but for me it goes along with the idea of leaving a cake with cream cheese frosting out on the counter. I’ve done that plenty of times and been fine. I also fall back to the experience issue. I regularly leave cream cheese out to soften–which may mean I toss it out of the fridge the night before I need it, and use it without concern the next morning. That’s far beyond the two hour window.

I’d never do that with much else, but butter and cream cheese don’t bother me a bit. Sorry that’s not a technical answer.

–Rachel

By: Deborah

Deborah — Wed, 19 Dec 2018 00:22:21 +0000

Very excited about trying these for Christmas because no one has ever brought anything like them and they are simply gorgeous! I do have a couple of quick questions first.
(1) Are these meant to be like the old-fashioned buttery, melt-in-your-mouth mints you used to get in restaurants?
(2) How does the cream cheese not go bad sitting out of refrigeration so long during the drying/setting-up phase?

Thank you, Rachel, for running such a great site. I don’t know how you successfully juggle so many things: marriage, motherhood, businesswoman, farming…it makes me tired just thinking about it! Kudos to you!!

By: Rachel Ballard

Rachel Ballard — Wed, 05 Dec 2018 20:44:16 +0000

In reply to Jean Miller.

Oh Jean, that’s so nice! Thank you so much. 🙂 –Rachel