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Wednesday, December 24, 2008


I didn't get too crazy with holiday baking this year, but I made a few things. I posted links and info yesterday for the ginger-lime cookies, Gene's holiday cookies, and peanut butter topped fudge. Here's the super-easy recipe for the no-cook mint meltaways (front and center in the photo above).

3 ounces Tofutti Better-Than-Cream-Cheese
1/4 teaspoon peppermint extract
2 drops green food coloring
4 cups powdered sugar (or perhaps a bit more to achieve proper consistency)
granulated sugar

Using a stand mixer or hand blender, cream together the cream cheese, mint extract, and food coloring. Gradually mix in the powdered sugar until mixture becomes fairly stiff but still workable. Form small balls, flatten slightly, and roll in granulated sugar. Place on wax paper sprinkled with more granulated sugar. If you want, you can press the tops flatter with a fork. Refrigerate mints in a tightly covered container until ready to serve.

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