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Posted on March 11, 2016
Legend says the leprechauns of Ireland are industrious boot makers. We suspect they maintain their energy to excel in their craft (and mischief-making in general) by snacking on magical mints. Leprechauns are very wise, of course, so they’d appreciate the fact that these cream cheese mints are dairy-free, gluten-free and plant-based. To help you get ready for leprechaun-approved merrymaking next week on the 17th, give this recipe a try. No luck required. You’ll have a plate of party favorites ready before you can click your heels three times. A couple notes on the recipe. Any non-dairy butter substitute can be used in place of the palm shortening or margarine. Avocado oil spread works well, for example. Also, a mixer with dough hooks is a great way to blend together the ingredients.
3 oz. Daiya plain cream cheese style spread
1 Tbsp palm shortening or margarine
3 cups confectioner’s sugar
2 to 3 drops peppermint oil
6 drops or more food coloring
In a large bowl, combine Daiya cream cheese style spread, palm shortening or margarine and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring of your choice. The mixture will be very thick. Mix until well-blended. Roll into small balls and place on wax or parchment paper. Flatten with a fork dipped in confectioner’s sugar. Or roll to a consistent thickness, and use cookie cutters. Let dry for about two to three hours. Freeze or refrigerate in a container of your choice.
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