Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

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Blackberry Mint Infused Water

So for my birthday, a friend of mine bought me a infuser type water bottle. I wasn’t sure what to do so I searched the internet.

Hmm…

This recipe comes from The Casual Craflete

Ingredients:

  • A Handful of Blackberries
  • A Handful of Mint
  • Water

Directions:

  1. Mash the blackberries, releasing their juices into the pitcher or bottle.
  2. Rub the mint in your hands-releasing the oils-and place in the pitcher or bottle.
  3. Just add water and infuse for two hours or overnight.

Thoughts After Making:

So I didn’t like it.

All it tasted like was dirty mint leaves, even though I washed them.

I found another recipe which adds lime. Maybe this will be better? I’ll post if I make it.

For more drink recipes, go to Yoda Soda

For more recipes, go to Healthy Caesar Salad Dressing

Peppermint Bark Chocolate Cupcakes

chocolate-cupcake

So the book I reviewed this week was The Missing Mah Jong Player.

the Missing Mah jong player

While this book contains no recipes, one of the characters owns a cupcake store, so I felt it was the perfect time to include a recipe I created.

Thoughts Before Cooking:

I love anything minty chocolate and we had a plethora of Ghirardelli Peppermint Bark, so I thought I would test something out.

Now I love making everything myself and don’t care for using boxed things, but I was baking a ton of cupcakes for a party, in a limited amount of time and used a cake mix from a box. If you make a favorite chocolate cake recipe and just follow my little extras it should be just as good, if not extra.

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Ingredients:

  • 1 Box of Chocolate Cake Mix (If not from scratch, I usually use Duncan Hines)
  • 1 Teaspoon of Peppermint Extract
  • Cupcake Liners
  • Ice-Cream Scoop
  • About 10 Ghirardelli Peppermint Bark Squares
  • Chocolate Frosting (If not from scratch, I usually use Duncan Hines)

Directions:

  1. Either follow a recipe for a cake from scratch or the directions on the box of cake mix.
  2. When adding your wet ingredients, add a teaspoon of peppermint extract to the cupcake batter.
  3. Using an ice-cream scoop, place the batter into the cupcake liners.
  4. Bake according to box directions.
  5. While cupcakes are baking, chop up the peppermint bark into tiny pieces. Make them as small as possible, sprinkle size.
  6. When cupcakes are finished let them cool, otherwise the frosting will melt.
  7. When cupcakes have completely cooled down, frost them.
  8. After you have frosted the cupcakes, sprinkle the chopped peppermint bark along the tops of the cupcakes.

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Thoughts After Cooking:

I LOVED THEM! and everyone else did too. They were absolutely amazing. I’m just sorry that they were snapped up so quick that I wasn’t able to take a picture.

cupcakes

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For more desserts, go to Special Ingredient Chocolate Chip Cookies

For more recipes, go to Chicken, Asparagus, and Tomato Pesto Pasta