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Cookies and Mint Cups

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1746
Energy (kCal)259.6008
Carbohydrates (g)12.0285
Total fats (g)21.7662
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place foil baking cups in a muffin pan; set aside. | 2. Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup. | 3. Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with foil. | 4. Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    foil liner 12 - - - -
    chocolate sandwich cooky 21 - - - -
    butter 3 tablespoons melted 256.5 11.7855 8.0145 21.6
    marshmallow creme 1 jar - - - -
    peppermint extract 1/2 teaspoon - - - -
    milk 1 teaspoon 3.1008 0.243 0.1601 0.1662
    green food coloring 2 -3 drop - - - -
    topping 1 carton thawed whipped - - - -
    heavy duty aluminum foil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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