Frango (Macy’s): Mint Chocolate Cookies, S’mores Chocolates & Caramel Apple Chocolates Review
This is a taste test/review of the Frango (Macy’s brand) Mint Chocolate Cookies, S’mores Chocolates and Caramel Apple Chocolates.
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Frangoccino Mint Chocolate Milkshakes–A Frango Original Recipe.
There's nothing cooler than a Frangoccino Mint Chocolate Milkshake! See full recipe below.
Frangoccio Mint Chocolate Milkshakes
Serves 2
WHAT YOU'LL NEED
• Chocolate ice cream, 8 scoops (equaling 4 cups)
• 8 Frango Mints, very finely chopped (2 Frango Mints per cup, your choice of Frango dark or milk chocolate). Add more or less for taste.
• 2 cups of whole milk.
• 1 Tablespoon of instant espresso. Add more or less for taste.
• Chocolate syrup
• Blender
• 2 Milkshake glasses and straws
INSTRUCTIONS
1. Fine chop Frango mints. Dip rim of glasses in chocolate syrup–then dip into finely chopped Frango’s. Set aside.
2. Add instant espresso into the whole milk. Pour into blender. Add ice cream.
3. Blend until smooth. Add finely chopped Frango’s, blend briefly.
4. Pour into rimmed glasses. Garnish with Frango mint and ENJOY!
Order your Frango Chocolates today at FRANGO.COM and share your photos with us, #FrangoChocolate.
Andes Mint Cookies
I swear these taste better than they look!
Recipe source:
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The ingredients for this dish are 175 grams of all purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter at room temperature, 3/4 cup of sugar, 1 egg, 1/2 tsp mint extract, 8-10 drops of green food coloring, and a package of andes mints, about 28 mints to precise.
First, we will take care of the mints. Unwrap all of the lovely little chocolates and chop them up with a knife… or don’t, you could easily just break them in half. Move them to a prep bowl and set aside.
Sift together the flour, baking soda, baking powder, and salt into a medium bowl or onto a flexible cutting mat.
In a separate bowl, cream together the sugar and butter. Add the mint extract and the egg and thoroughly combine.
Add the dry goods into the wet ingredients in three small installments, stirring each in before adding the next one.
Next, add the food coloring in and stir to even out the color. Finally, fold in the chopped up mints.
Using a 2 tablespoon disher you can get about 20 cookies out of this batter, so you’ll want to double the recipe if you want to make more… or just make smaller cookies.
Make sure you flatten the cookies a bit with your fingers before baking them since the batter is a bit on the stiff side.
Bake at 375 degrees for 8-12 minutes. Next time I make the recipe, I am definitely going to break the mints in half instead of chopping them up, I think they will look better in the cookie this way
Next week I think I’m going to make homemade teriyaki chicken in my slow cooker, so hit the subscribe button so you don’t miss it.