Chocolate Mint Cookies

Sorry for the long absence yet again.  I’ve still been struggling to get in the kitchen.  And when I do, it’s usually just for Chocolate Chip Cookies and I can’t necessarily blog about the same old cookie time and time again, right? This pregnancy has been challenging for sure.  And it hasn’t let up yet, so keep your fingers crossed for me will you please? Hopefully the sun will shine again here soon!  I promised myself not to go that long between posts again.  I just have to get back in the swing of things.  Otherwise I start feeling stressed and very guilty.  But please, bear with me…again.  

So an excellent foodie and fellow Cafe Zupas blogger, Jen from Delightful Delicacies, posted these Andes Mint cookies the other day and as soon as I laid eyes on them, I knew we were meant to be, the cookie and I that is.  Just up my alley.  I love chocolate and mint, as you can tell from my last posts which have been all chocolate.  I need to start mixing it up a bit don’t I? Well if you haven’t checked her blog out yet, do.  You will love it instantly.  And if you love chocolate and mint, try these cookies. Now.  So good!

Andes Mint Cookies

recipe from here

¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt

In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.

I hope everyone has a Happy Holiday!

Baked on December 23, 2008 | Recipe Card: Uncategorized, cookies | 11 Bites 

Oreo Fudge

*also seen on Cafe Zupas blog

Oh fudge, glorious fudge.  Oh how I love fudge.  I only eat it this time of year.  My Mom makes it every Thanksgiving and we lick our fingers clean.  And then we enjoy it again for Christmas.  It is absolutely delicious.  This year I decided to mix it up a bit and I added some scrumptious things to it.  Half of the pan was filled with crushed Oreo’s, and the other half was filled with Keebler’s Merry Mint Patties (remember my last post?).  It was my all time favorite.  I loved the hint of mint and the crunchy shortbread.  Yum.  This fudge is also amazing all on its own.  It really doesn’t need anything added to it, but I like to mix things up a bit every once in a while.  This recipe is a family favorite and you must try it.  It will be hit at any party and people will be begging you for the recipe!  Happy weekend!

Oreo Fudge

1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey’s milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies

1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo’s.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.

I hope you enjoy these treats! Happy Holidays!

Baked on December 12, 2008 | Recipe Card: candy, chocolate, desserts | 23 Bites 

Shortbread Mint Sandwich Cookies

I could easily sum up this post in one word.  Yum.  Yes, simple but true, these cookies are awesome.  But first, I hope everyone here in the US of A enjoyed Thanksgiving.  I know I did.  I hosted the festivities at my house this year.  Wow.  It’s a lot of work.  My Mom came and stayed the night before and we literally started baking the afternoon before and didn’t stop until the food hit the table.  We were exhausted.  And it always gets me that your work soooo hard for sooo long and it takes 2.5 seconds to fill the gut and clear the table.  But, it was well worth it because we had some amazing food.  Thanks for all of your help Mommy!  Yes, I still call her Mommy.  

Now onto the cookies.  As Christmas time approaches, my friends at Keebler, (okay they really aren’t my ‘friends’), bring out the holiday cookies.  No, these are not your Grandmother’s homemade holiday cookies, but I have to admit that I have become addicted to a certain cookie called the Merry Mint Pattie.  Now, these cookies are not cheap.  You get about 12 cookies in the box and they are almost $4 a box.  So I decided to take matters into my own hands and make these myself.  They are simply a shortbread cookie, topped with a mint frosting and dipped in chocolate.  Well my re-creation are sooo much better than the box, sorry Keebler.  You must try them.  They are rather simple, just a few steps and you’ve got yourself a beautiful and tasty cookie.  You can’t beat it my friends!  Give them a try and just try and tell me I’m wrong!  

I hope you all have a happy weekend.  I promise I will try and post a little more often.  I can feel the baking mojo returning little by little.  Cheers!

Shortbread Mint Sandwich Cookies

 

For the shortbread:

2 cups all purpose flour

1/4 teaspoon salt

1 cup butter, softened

1/2 cup confectioners sugar

1/2 teaspoon vanilla extract

For the mint icing:

2 cups confectioners sugar

1 teaspoon mint extract

4 tablespoons milk

For the glaze:

4 ounces semi-sweet chocolate

2 ounces white chocolate

1. In a bowl, whisk together the flour and salt.  Set aside.  In a mixer, cream the butter and confectioners sugar.  Add vanilla.  Slowly add the flour mixture until well combined.  

2. Chill in the refrigerator for about 1 hour.

3. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.  Using your choice of cookie cutter, cut the cookies and place on a cookie sheet lined with parchment paper.  Chill for an additional 10 minutes.  Bake at 400 degrees for about 10-12 minutes or until lightly golden.  Cool completely on a cooling rack.  

4. In a small bowl, mix the confectioners’ sugar, mint extract and milk until smooth.  Add more milk or sugar, if needed, to make a frosting like consistency.  Spread on cooled cookies and top with another cookie to make a sandwich.  Chill in the refrigerator for about 15 minutes, or until icing is set.

5. Melt the chocolate in the microwave or over a double broiler and stir until smooth.  Dip the tops of the cookie sandwiches into the chocolate and let stand on the cooling rack.  Set in the refrigerator to let the chocolate harden. 

Hope you enjoy these!

Baked on December 3, 2008 | Recipe Card: cookies | 23 Bites