p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Midnight Mints

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You know those Company’s Coming cookbooks? I never associate them with vegan cooking, so I thought it would be fun to plunge in and veganize one of the square recipes from the one I’ve had for years: Company’s Coming: 150 Delicious Squares. A compendium of all those squares you’ve always seen at girl guide camps, funeral receptions, your cousin’s confirmation reception in the church basement– or maybe you haven’t; I’m just trying to evoke the milieu of these cookbooks: heteronormativity + tupperware, expressed with generous measures of butter, icing sugar, sweetened condensed milk, and graham cracker crumbs. I found vegan graham cracker crumbs at the Bulk Barn recently, so I had to go for this! Basically a mint version of Nanaimo Bars. I think I remember Kate’s mom making these for a Student Council retreat in Grade 10, and I found them really addictive both then and now. Sickeningly sweet, though, and enough margarine to make a small sculpture. You’ve been warned.

“Midnight Mints,” adapted from Company’s Coming: 150 Delicious Squares
Bottom Layer
1/2 c. Earth Balance
1/4 c. sugar
1/3 c. cocoa (I had about half this amount and it was alright, but it would have been better with the full amount)
1 flax egg (1 T. ground flax seed whisked with 3 T. water, let to sit for a few minutes and whisked again)

1 and 3/4 c. graham cracker crumbs
1/2 finely chopped walnuts (I left these out)
3/4 c. fine coconut

Second Layer
1/3 Earth Balance, softened
3 T. non-dairy milk (I’d use less next time, plus a little more icing sugar. be cautious with the milk: mine was too runny.)
1 t. mint extract
2 c. icing sugar
green food colouring

Top Layer
2/3 c. semisweet chocolate chips (I used a 100g bar of chocolate)
2 T. Earth Balance
(next time I’d include a T. or so of non-dairy milk if I made it again with a high-quality bar of dark chocolate. It was too hard to cut, really)

First layer: Combine “butter,” sugar, and cocoa in saucepan. Bring slowly to a boil. Stir in flax egg and cook a few more seconds. Remove from heat.
Stir in crumbs, nuts, and cocnut. Work together well. Pack very firmly into greased 9X9 inch pan.

Second layer: Combine “butter,” milk, extract and icing sugar in a bowl- start with one T. of milk to make sure it’s not too runny. Tint green if desired. Spread over first layer.

Top layer: melt chocolate and Earth Balance and a bit of milk over hot water in a double boiler (or two stacked pans). Stir often. Cool. When cool but still runny, spread over second layer. Cut, chill, and store, covered, in fridge or freezer.

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Written by phdelicious

May 13, 2009 at 10:53 pm

Posted in Baking

2 Responses

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  1. Thanks for the recipe!! Those look delicious!

    April

    May 13, 2009 at 11:07 pm

  2. My gawds they look and sound delicious but I don’t think my waist line would be happy with me if I made these. GREAT for, like you say, girl guide camps, funeral receptions and church halls where the temptations can be handed over to other people.
    🙂

    Jeni Treehugger

    May 20, 2009 at 8:26 am


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