peppermint buttercreams.

Christmas has gotten the best of me. I've listened to Christmas Wrapping by the Waitresses at least thirty times, packages have been sent to Riversiders, the lights are up, my tree is decorated, hell, I've even sent out my Christmas cards! I havn't been able to bake my normal Christmas cookies this year because it just makes me miss too many people a bit too much, so instead I made these little candies. They're super Christmas-ey and pretty easy to make. I adapted this recipe from a butter cream enthusiast website which can be seen here:http://www.chocolate-candy-mall.com/chocolate-covered-buttercream-candy-recipe.html

My version:
4 cups powdered sugar
1 tsp. mint extract
1/2 cup plus 1 tbs. earth balance
3 tbs. soy creamer
12 oz. vegan wheat free chocolate chips (trader joes are the best for the price)
2 tbs. canola oil
1 tsp. vanilla
1 1/2 candy canes (crushed)
wax or parchment paper

-Mix powdered sugar, mint, 1/2 c. earth balance, and creamer together. This works best with your hands. make sure it's very well mixed so you don't have any super minty bites and some super boring bites.

-roll mix into 1 inch balls and chill overnight.

-melt chocolate, vanilla, 1 tbs earth balance, and 1/2 the oil in a double boiler. If the chocolate still seems a bit too dry add the rest of the oil.

- dip balls into chocolate, squish one side into the crushed candy canes, then set on wax paper to cool.

*I've found it's easiest to dip one side in chocolate, let it dry, then dip the other side in. But do whatever is easiest for you.