Lately I’ve been having some serious issues with the wordpress iPhone app. Has anyone else been experiencing this? I have lost this article twice, so I’m reposting today for all of you to enjoy a second time. Hoping the problems I’ve encountered with WP will be resolved soon, but until then I’ll be doing all my blog work from my Desktop. Lesson learned.
It’s March, almost St. Patty’s Day and I have a taste for mint and chocolate. Unfortunately, most of what’s available in the grocery store is loaded with dairy ingredients, so my solution: make something homemade with a fitting and festive twist. The festive part is really just an excuse for me to indulge but I think after spending the last few weeks camped out on the couch with 2 sick girls, I deserve it.
An old favorite transformed, vegan and perfect for the holiday on Sunday.
Vegan St. Peppermint Patties
You can certainly make these with milk chocolate and regular shortening (trans fat free) if you are allergy free!
2 1/2 Cups powder sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon peppermint oil
1 tablespoon coconut spread (solid)
10 oz dairy and soy free chocolate (I found mine at Trader Joes.)
2 12 inch sheets Parchment Paper
Mini heart fondant cutter or round cutter (2 inch)
Remove 2 pieces of 12 inch parchment paper from roll and set aside.
Mix 2 1/4 cups powdered sugar and next 4 ingredients in stand mixer with paddle attachment until combined.
Dust solid surface with remaining powdered sugar (1/4) and knead patty mix until smooth.
Place patty mix between 2 sheets of parchment paper and roll out into an 8 inch round (about 1/4 of an inch thick.)
Freeze for 15 minutes.
Meanwhile, place chocolate in a heat proof bowl and heat in double boiler or in 30 second intervals until melted.
If you don’t have a shamrock mold, bypass the Shamrock steps and see below.
Pour melted chocolate into the corner of ziplock bag.
Snip the tip and pipe chocolate into each shamrock mold filling 1/3 of the way full. Tap mold on solid surface to spread evenly.
Remove rolled patty dough from freezer and cut into heart shapes using a fondant sized heart cutter.
Place 1 peppermint heart into each of the clover leaves right side up (3 per shamrock.)
Pipe remaining chocolate over the patty filled shamrocks and tap gently on solid surface until patty is completely covered.
Place in fridge until fully chilled. About 1 hour.
Serve and enjoy!!
For regular patty
Remove rolled patty dough from fridge and cut into rounds using a 2 inch circle cutter.
Place each round on the tip of a fork and dunk in dark chocolate until fully coated.
Place on parchment paper in fridge until fully chilled.
Recipe adapted from Epicurious
Happy St. Patrick’s Day! Remember to check back in soon for Easter inspiration and more!