Monday, July 16, 2012

Homemade Buttermints

There are a few things in life I will never understand...

  1. Why you would ever use lotion sunscreen instead of spray.
  2. Socks and sandals (gross!)
  3. Why the Kardashians are famous.
  4. Grossly long fingernails.
  5. Waxed moustaches.
  6. Why the world does not believe sweatpants are attractive, and instead forces me into skinny jeans.
  7. Crocs.
  8. Math.
  9. Why I love Target so much.
  10. And lastly, vegan diets. (Why would you ever give up cupcakes?)

I have always loved, loved, loved butter mints, so when I found this recipe, I was SUPER EXCITED!

Also, they are no-bake, so you don't have to turn on the stupid oven.

They are super easy too.

All you do is mix your ingredients together until you have a nice play-dough consistency dough...

   And then you can color the dough. The original recipe suggests coloring balls of dough one at a time in your mixer, washing the bowl every time, but I came up with an easier solution...

 Blood lol. Take your dough ball, and push your thumb into the center of it, making a hole that you can then squirt the dye into. Knead it until you have a smooth color consistency. (This is one of the 4 balls of dough that I colored)


Then begins the sort-of hard part. The great mint roll-out. Roll out your dough into snakes, and slice it into bite-size pieces. Refrigerate for at least 3 hrs., and you`re done!

Homemade Butter mints
Recipe adapted from Averie Cooks

Old-Fashioned Butter Mints (no-bake, gluten-free)

Makes about 200 bite-sized mints
1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract*
food coloring, optional

In the bowl of stand mixer fitted with the paddle attachment, or a hand mixer,  combine butter and salt and beat for 1 minute on medium-high speed.
 Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms.
If the dough seems wet, add additional confectioners’ sugar until dough combines ( I did not have to add any additional sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball, and have the consistency of play dough, or clay.

At this point, taste the batter. (yes, that is an order) Add more mint extract if you feel you need it, but be careful. The slightest bit more extract can seriously alter the flavor. ( I did not need to add any more.

Take a handful of dough, and make it into a ball shape. Press your thumb into the middle of the dough, and add a few drops of food coloring. Knead until you have reach the desired color. Repeat until all your dough is colored.

Take each lump of dough, and roll out into a snake-like line. Cut into bite-size pieces with a knife or pizza cutter. Repeat until all the dough is cut up, and refrigerate for at least three hours, or until they become firm. The mints can be stored in an air-tight container in the fridge for several weeks.

Hope you enjoyed! Please leave a comment telling me what you thought.

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