Рецепт Homemade Holiday Buttermints & the 7th week of the blog hop!
Pages
Homemade Holiday Buttermints & the 7th week of the blog hop!
I remember having buttermints and loving
them, especially at restaurants for some reason. I don't remember ever having
them at home but you should because they're quick and easy to make! I made two
different batches, one cinnamon and one peppermint. Obviously you can tell
which is which in the picture, yes? They make a lovely holiday treat for after
dinner or would be beautiful as part of a gift basket.
I have some other flavor ideas I want to
try with them because they are so quick and easy. I will potentially get those
out in the next few weeks since they are fall flavors. I made them marbled
because I love the way it looks, but I'm sure solid colors would be just as
pretty too. This recipe make a little bit shy of 100 buttermints depending on
how you cut them which actually isn't as many as it sounds. The bowl you see in
the picture is about 5" in diameter and 4-5" deep and has around 175
in it. Bet you didn't guess that. I personally am absolutely terrible at the
"guess how many is in the container" game. Terrible. Sad I know, I
even try counting one layer and figuring it out from there, nope, no good.
Anyway, you may run into the snafoo that
I ran into while make these. I was so excited to be making them that I didn't
realize I was out of sweetened condensed milk. Yeah, that's a problem. I had to
make my own. Lucky for me other people have this problem too! Paula Deen helped
me out in this instance though. I made a half recipe and it was a little bit more
than enough for 2 batches of buttermints. I would much rather have just a
little more than enough than not quite enough. It was also super quick and fit
exactly what I needed, just be sure to blend the mixture enough so it's not
grainy from the granulated sugar.
This week 7 of the 12 Weeks of Christmas
Blog Hop. The hop is hosted by Brenda at Meal
Planning Magic. She's kind enough to orchestrate the whole hop and let all
of us be a part of it. If you would like more information on how to join the
hop check out her site and she can help you get everything you need.
First the recipe, then the hop :) Happy
baking and exploring!
Homemade Holiday
Buttermints
Makes about 90-100 ¾” mints
Ingredients:
- - 2 tablespoons butter,
- softened
- - ⅛ teaspoon salt
- - 1 ½ cups + 2 tablespoons
- powdered sugar (up to ¼ more if necessary)
- - 3 tablespoons condensed
- milk
- - ¼ teaspoon desired extract
- (such as peppermint or cinnamon)
- - food coloring, if desired
Directions:
1. Combine the butter and
salt in the bowl of a mixer until the butter is smooth and slightly fluffy,
about 1 minute. Add the powdered sugar, milk, and extract then blend until the
mixture until it is completely combined, it will look crumbly. Add additional
powdered sugar if needed. When the dough is squeezed by hand it should come
together into a ball fairly easily.
2. At this point, if you
decide you want the dough to be a stronger flavor then add more extract ⅛ teaspoon at a time. Less is always
better than too much because you can always add a bit more.
3. Add the color at this
time, just a few drops at a time, mixing in between until your dough reaches
the desired shade. Take the dough out of the bowl and pour it onto a silpat or
cutting board. Shape the dough into small balls or a log being careful not to
overmix it if you want the marbled color.
4. At this point, you can
either wrap the dough tightly in plastic wrap and place it in the refrigerator,
or start to roll it out on a cutting board with your hands.
5. Roll a ball of dough about
1 ½” into a log that is about ½” thick, slice into ¾” bite-size pieces. The
pieces should be stored in the refrigerator in an airtight container until
ready to serve.
Recipe adapted from Averie Cooks
This recipe may be linked up to: