I am making cream cheese mints for a garden shower for my assistant manager at work. I only need to make enough for 25 guests....is 50 mints enough? Also what flavor do you think would be good to flavor them with? I will also be doing cake squares for the same shower......going to place little carrots on top for decoration. Thank you!

sorry i cant answer your question...but would you mind sharing the recipe!? they sound delicious!

If they're Cream Cheese MINTS, I would flavor them mint!! Depending on size of them and so many love cream cheese (and these sound delish), I would do 50 - 75. Someone will eat up any leftovers but I don't think you'll have any.
Please let us see your goodies when they're ready!

Add mint for flavoring but I would fix 75 to 100...these are really yummy.

Wth the molds I use, I get around 100 pieces from a standard batch. They freeze well, so I always make full batches. It would be easy to split a batch, use different flavoring and color for each part. But my guess is that folks will expect them all to be mint.

Thanks! I was thinking of mint..just wondering if I should do some orange or lemon or whatever...springy!
Here is the recipe I am using:

Cream Cheese Mints
4 ounces softened cream cheese
Mix in 3/4 tsp flavoring and icing color ( if you want color other than white). Mix well together and then add
4 cups powdered sugar-may need more depending on the texture of the dough.
* If mixture is too sticky, add a little more sugar until you can roll it in your hand and place in your mold without sticking, if it's too dry, you have added too much sugar*
Place small amount of dough into your mold and use the back of a butter knife or spatula to scrap off the excess, turn over and push slightly to get it out. You will need to coat your mold each time with granulated sugar, otherwise, MINTS WILL STICK. Cover and let them airdry for at least 2 days.

This recipe I found on the net....forgot where though!

I use mint oil rather than flavoring. It only takes a drop or two, so adds less moisture to the candy. I think granulated sugar on these is like getting a grit when eating an oyster - spoils the texture. After molding many batches using extra powdered sugar as a mold release, I switched to using plain flour, and much prefer that. It doesn't soak up moisture like the sugar does, so is easier to brush off any excess. And it is less likely to leave a white haze on darker colored candies. After molding a couple, you'll be able to judge the size ball of candy you need, and won't have to do any scraping. I roll a ball, roll it in my little cup of flour, dust off as much extra as I can, then pop in the mold and press lightly to shape. Have a wax paper lined cookie sheet for laying them out on to dry, and flip them over once or twice as they are drying to give the bottom a chance to firm up, too.

I love making those. I use the oils also. I usually use peppermint oil but I have used cinnamon. They keep well in the freezer.

you let them air dry for 2 days? Can you put them straight into the freezer? I'm a little hesitant to leave something made with cream cheese out for more than a couple of hours.

I made them with no problem.

Is there a special mold for making mints? I found 2 recipes somewhere on online and neighter one called for a mold. I don't have a mold. What kind do I need?

check out http://www.candylandcrafts.com/flexible_mold_sets.htm

I make mine with almond, cinnamon, wintergreen and butter (or whatever flavor you like). Cinnamon and almond are the best!!! We use 8 oz. powdered sugar and a 2 lb. bag of powdered sugar. All the different flavors are a different pastel color. I never let them sit out for 2 days! Right into the fridge or freezer. This last time I used a superfine sugar and they were great!!! Definately more than 2 per person !!!!!! Oh yes, I also have used oil and extracts. Just depends which way I can find the flavor I want.

I know this is an older post, but this is what I use. I use creme de menthe. It has a wonderful flavor. I could eat a whole batch by myself. And I usually use granulated sugar and have no problems at all. And I just leave them out over night to dry then I place them in the fridge. They last forever.

Cream Cheese Mints:

http://forum.cakecentral.com/cake-decorating-ftopicp-2394721-.html

(Above includes info, pricing and recipes.)

HTH