Buttercream Mints- Fall 2013 Catalog

Mary Ewing and Steph Tallent put their creative kitchen heads together and came up with this dessert that is free of grain, eggs, and refined sugar. They and their kids love it and it makes an elegant dessert to serve at parties! Enjoy!


ButterCream Mints

1/2 pound butter (preferably from grass-fed cows) The butter needs to be cool: firm, but not hard. Let it sit out of the fridge for about 30 minutes.
4 Tablespoons honey or maple syrup (We prefer the maple syrup!)
5-7 drops of Beeyoutiful’s Peppermint essential oil (adjust to taste)
1/2 tsp. Beeyoutiful’s Liquid Chlorophyll Add more if desired to intensify green color.
1 tsp. vanilla

Place all ingredients in a mixer or food processor and blend thoroughly. Scoop the mixture into a ziplock bag. Snip a hole in one of the bottom corners of the bag then squeeze little “buttons” of the mix onto waxed paper-lined baking sheets. We also have used it in icing decoration bags and squeezed it through decorative tips! Place the baking sheets into the freezer until firm and then store the mints in a glass container in the fridge. To serve at a party, keep in a small serving bowl on ice to prevent softening.


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