Posts Tagged ‘mint’

Sometimes it’s what you do in the kitchen while you bake chunky, brownie-like mint cookies.

creme de menthe and cocoa cookies

The biggest tip I can give you for these cookies is do not overbake them. You want them to be crispy on the outside, and soft and brownie-like in the middle with a cool crunch from the cereal.

I saw mama drinking crème de menthe out of the bottle and eating cereal out of the box, cocoa mint cookies

Makes approximately 3 dozen large cookies (the size you bake 6 to a cookie sheet) or 6 dozen small cookies (12 to a cookie sheet)

1 cup (2 sticks) plus 5 tablespoons softened butter (21 tablespoons)

2 cups sugar

2 eggs

1 teaspoon vanilla

1 tablespoon dripping with crème de menthe liqueur (or 1 teaspoon peppermint extract if you drank it all)

2 cups flour

1 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Cocoa Puffs Brownie Crunch cereal or crispy rice cereal

15 ounces semi sweet mint chocolate chips (1-1/2 bags of HERSHEY’S mint chocolate chips)

powdered sugar to sprinkle lightly on the tops

  1. Preheat oven to 350°. Do not grease cookie sheets. Place parchment paper on cookie sheets if preferred.
  2. In a large bowl, beat all the softened butter with the sugar until creamy. Add the eggs, vanilla, and crème de menthe liqueur (or peppermint extract). Beat on medium high until well combined.
  3. In a separate bowl, stir together the flour, cocoa, baking soda, and salt. Slowly beat this dry mixture into the large bowl with butter mixture.
  4. Stir in the mint chocolate chips and the cereal.
  5. Drop dough by cookie scoop or spoonful onto the cookie sheet. Bake 8-9 minutes for smaller cookies and 9-10 minutes for larger cookies. Bake just until set – they may look a little soft in the center but they will set once cooled. Don’t overbake or they will get hard.
  6. Move to cooling racks. Sprinkle lightly with powdered sugar and cool. Store in airtight container.

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It’s a cookie that swerves completely off the track from traditional chocolate chip cookies. You’ll grab a cookie thinking you’ll eat just one. You take a bite, roll your eyes back in delight as you chew the lightly crisp edge. With the next bite comes the soft, dense center that’s dotted with minty chocolate chips. A few more bites and you don’t even realize it but your hand is reaching for another.

Minty cream cheese cookies | Random Sweetness Baking

Minty Cream Cheese Cookies

1 cup butter-flavor shortening

1 (8 ounce) package cream cheese, softened

3/4 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

2 cups all-purpose flour

1-3/4 cups mint chocolate chips

Preheat oven to 350°. In a medium bowl, beat softened cream cheese until smooth. Add shortening, sugar, brown sugar, and vanilla. Beat on medium speed until well combined.

About half a cup at a time, mix the flour into the cream cheese batter on low speed just until blended. Stir in the chocolate chips.

Drop the dough by tablespoonfuls onto an ungreased cookie sheet, about 2 inches apart. The cookies don’t spread so they are about the size that you place them on the pan.

Bake 8 minutes or until just lightly browned. Don’t overbake. Cool a few minutes in the pan and then transfer to a cooling rack. Makes about 3 dozen cookies.

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You know how most cookies are best warm out of the oven? These are good then too, but they seem even better after they’ve been sitting around a few hours or a day or so. What’s even better is if you make the dough, refrigerate it a day or two and then bake them. But keep your eye on the dough. Once the kids find out it doesn’t contain eggs, they’ll be sneaking spoonfuls when you’re not looking.

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Wait! Before you think you don’t have the right pan to make this minty, fudgey, kids-love-it treat, you can make this easy recipe in a traditional 13×9-inch cake pan.

As a matter of fact, I’ve always made my grasshopper ice cream dessert in a cake pan, but I wanted to try it in my mini cheesecake pans. Next time, I’ll go back to my 13×9 pan because the minis melted quicker and were more cumbersome to handle. Besides, my son who claims these are one of his favorite desserts, ate two anyway. 

So here’s how you make it:

{Frozen grasshoppers with mint fudge sauce}

1 box of your favorite brownie mix for 13×9-inch pan – and the ingredients to make them

1/2 gallon of chip and mint ice cream

whipped cream

Andes Creme de Menthe Baking Chips to sprinkle on top

Mint Fudge Sauce* 

1 cup Andes Creme de Menthe Baking Chips

1 cup whipping cream

1 Tablespoon butter

Bake the brownies according to package directions in a 13×9-inch pan. Set aside to cool brownies completely. (If you use mini cheesecake pans, bake the brownies approximately 15-17 minutes and then gently press down with a tart shaper.)

Meanwhile, make the fudge sauce. In a small saucepan over low heat, combine 1 cup of Andes baking chips, whipping cream and butter. Stir together until melted and smooth. Set aside to cool. The sauce will not be thick. Drizzle half of the sauce over the cooled brownies. Store the remaining sauce in the refrigerator to drizzle over the dessert when serving.

Take out the 1/2 gallon of ice cream and let soften in the refrigerator until it’s smooth enough to spread over the brownies. Using all of the ice cream, spread evenly over brownies.

Cover the cake pan and freeze for at least 4 hours. Cut into slices to serve. Top with whipped topping, drizzle with mint sauce, and sprinkle with Andes baking chips.

*Instead of making the mint fudge sauce, you can simply use hot fudge ice cream topping.

You can make this dessert fit your taste. Use a different flavor of ice cream and ice cream topping. Maybe even a simple vanilla bean with caramel topping. What kind will you make?

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I’ve been excited for this day to come since I signed up to post a recipe and a cancer awareness story at Frosting for the Cause. Although no one ever wants to see a friend struggle with cancer, I was honored to write my friend, Paulette’s story of hope; appropriately titled, “It’s Okay to be Freaked Out”.

Please take a few minutes to read Paulette’s story and learn about the project. The post also includes my recipe for Chocolate Mint Mascarpone Cupcakes.

You may also enjoy reading some of my favorites on the site from January and February: Doves of Hope by Frosting for the Cause’s founder and administrator, Paula Kelly-Bourque; sugar-rimmed  margarita cookies in Julie’s *Margarita* Sugar Cookies; lovely chocolate and peanut butter combo in Stephanie’s Chocolate Peanut Butter Whoopie! Pies; you will never forget these cigarette cookies in Callye’s *Nanny’s* Pecan Sandie Roll-Outs; a story that will touch your heart and make you cry in Amanda’s Chocolate Orange Sugar Cookies; a lot of detail in Robyn’s *Angry Birds* and *Thank You* Sugar Cookies; beautiful Nancy’s Ribbon Cookies with Butterfly Transfers; be inspired by this baker who is truly baking a difference in  Jen’s Black Forest Cupcakes with Cream Cheese Frosting; and the coolest pink camouflaged cookies in Callye’s Camo Ribboned Cookies.

I hope this day finds you in good health, in good hands and in the hearts and minds of your family and friends. Go pink!


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Andes Mints under my pillow. Or maybe it was Thin Mint Girl Scout cookies. I don’t remember for sure but in two days when we celebrate Christmas, my mom and sisters will remind me as they do each and every Christmas. Staci (that’s me but it sounds more accusatory in third person) used to steal the Andes Mints and/or (yes probably and) the Thin Mint cookies from the kitchen and hide them under her pillow or under the mattress when she was a kid. She would deny it and she and her sisters would all get into trouble and get sent to their rooms—for something STACI did. The jig is up people. Now eat this creamy, chocolately, Andes Minty cheesecake and let us never speak of it again.


{Andes® Crème de Menthe Cheesecake}

1 1/2 cups chocolate graham cracker crumbs

1/4 cup powdered sugar

4 Tablespoons melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

4 eggs

2 teaspoons vanilla

1/4 cup creme de menthe  liqueur (or 2 tsp peppermint extract)

1 – 10 oz. package Andes® Crème de Menthe Baking Chips

3 Tablespoons whipping cream or milk

green food coloring, optional

Preheat oven to 350 °. Combine crumbs, powdered sugar and butter. Press evenly onto bottom of 9-inch springform pan. Bake at 350 ° for 5 minutes. Cool. Turn oven down to 325 °.

In a saucepan over low heat, melt 1/2 cup Andes® Crème de Menthe baking chips. Set aside to cool.  

Beat softened cream cheese and  sugar in a large bowl on medium speed until creamy. Gradually add eggs and vanilla, mixing on low speed just until combined. Transfer 1/2 cup of the cheesecake batter  into small bowl and gently fold in the melted and cooled Andes chips. Into the remaining mixture stir in 1/4 cup peppermint cream liqueur (or 2 tsp. peppermint extract) and 1 cup of the Andes chips. Add green food coloring if desired. 

Pour the cheesecake mixture with the Andes pieces into the crust. Top with the melted Andes chips cheesecake mixture. Using a table knife, gently cut through layers to create a marble effect. 

Bake at  325 ° for 1 hour or until center is almost set. Without opening the oven door, turn off the oven and let cheesecake cool for 1/2 an hour. Remove from oven and cool to room temperature.  Cool in refrigerator for at least 8 hours.

For topping: melt 1/4 cup Andes chips with 3 Tablespoons whipping cream or milk over low heat. Stir until smooth. Drizzle over cheesecake and decorate with remaining Andes chips.

{As pictured above, I used my Chicago Metallic Mini Cheesecake Pan and decreased the baking time to 30 minutes. I also added a little whipped cream before serving.}

What candy or cookie brings back childhood memories for you?

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