Serving Up {Dessert}: Chocolate Mint Frosty

Our family received a Blendtec blender as a delayed Christmas gift and we have spent the past six weeks LOVING it.  We have plowed through the recipe booklet, along with making our own creations by throwing all kinds of fruit and vegetables into the blender - add ice and it's magically a smoothie.  My boys ask for smoothies two and three times a day and I generally oblige :)  So much fun!

This recipe is not part of the blendtec recipe booklet, but is a recipe we have had for a few years.  It is a fun treat, made all the better now that I have the "best blender on the market" to make it!  This would really make a delicious Valentine's Treat for your favorite person should you need something super easy and quick to throw together.  If nothing else, hit the stores tomorrow and stock up on the mint patties that are in Valentine's wrapping that will be marked down 50% and you will be set to make this refreshing mint treat any time the craving hits!

CHOCOLATE MINT FROSTY     Pin It
(recipe from Kraft Food & Family, Summer 2006)
printable version

2 cups milk (I use whole milk but you can use any)
1 cup cool whip topping, frozen
1 pkg (4-serving size) chocolate instant pudding
4 small chocolate covered mint patties
ice

Pour milk into blender base and add enough ice to measure 3 cups.  Add frozen cool whip topping, pudding and mint patties.  Blend on high speed until smooth. Serve immediately.

Serving Up {Cookies}: Holiday Mint Cookies

I am half way through my walk down memory lane...cookie recipes that I took to my annual cookie exchange when I used to live in Las Vegas.  These are truly some of my very favorite.

This recipe was one that I found on the Good Things Utah recipe website.  It calls for cookie dough to be wrapped around miniature mint patties.  The mint melts into the center of each cookie, but when you bite into the cookie there is a thin layer of chocolate remaining and a delightful mint flavor that pleasantly surprises.  The first time I made these cookies they brought back a definite memory, but to this day I have not been able to place the memory - I almost wonder if my mother or one of my grandmothers made a similar cookie.  I'm not sure but if any of my relations make these and have the same recollection, please let me know.  Maybe we can unravel the mystery together :)

I dressed these cookies up for the cookie exchange by drizzling them with some melted chocolate.  Really simple but I think it adds a lot to their appeal.

HOLIDAY MINT COOKIES     Pin It
printable version

3 ¼ cups flour
1 tsp. baking soda
½ tsp. salt
1 stick butter
½ cup shortening
1 cup sugar
½ cup packed brown sugar
2 eggs
2 Tbs. water
1 tsp. vanilla
1 package mini chocolate mint patties (like York Peppermint Patties)

Sift together flour, baking soda and salt; set aside.
In mixer, cream butter and shortening; add sugar and brown sugar and cream until mixed thoroughly. Add eggs, water and vanilla.
Blend in dry ingredients.
Chill dough.
Open package of chocolate mint wafers and unwrap. Enclose each wafer in cookie dough. Place on greased baking sheet.
Bake at 375 degrees for 10-12 minutes.
Once cooled, drizzle with melted chocolate chips if desired.

Serving Up {Candy}: Peppermint Oreo Bark

There is something dangerous about a recipe that only requires three ingredients and tastes THIS GOOD! Consider yourself warned...

I received a bag of this Oreo Bark upon the birth of my third child.  A friend that I went to church with brought over dinner and included this candy treat.  The problem was that my husband loves mint and chocolate and he didn't realize how dangerous this candy would be.   One bite and he was hooked - until it was gone. Now take into consideration that I had just had a baby and was hormonal. I'm embarrassed to say that I was MAD that he had eaten all the candy. Hadn't I been the one that had had the baby?  

Luckily we made it past that little incident and I secured the recipe for myself.  I have since been able to make this recipe many times, and haven't had to have a baby each time :)

This is a perfect treat to give out at holidays.  I like to use green food coloring at Christmas or St. Patrick's Day.  I've used red for Valentines day as well as for baby showers for little girls.  This batch was made in yellow, pink and green and was given as an Easter treat at church.  Super fun and easy and well received.

PEPPERMINT OREO BARK      Pin It
(recipe from Julie R.)
printable version

3 11-ounce bags of white chocolate
3 sleeves (one box) OREO cookies
peppermint extract
food coloring (optional)

Break OREO cookies into fourths and place into a large bowl.
Melt white chocolate in double broiler over low heat.
Once chocolate is completely melted, add 6-8 drops of food coloring, if desired.
Add 1 generous cap full of peppermint extract and stir well.
Pour chocolate over the broken OREOs, stir to mix together and spread mixture onto a cookie sheet lined with parchment paper.
Place in a cool spot and allow to set for 5-6 hours.
Once the chocolate is firm, break into bite sized pieces.

Serving Up {Brownies}: Favorite Mint Brownies

I pride myself in the fact that I have never met a brownie that I haven't instantly become friends with. I'm a brownie kind of girl. And although I love brownies in all their forms, I have a special fondness for mint brownies. And I'm not the only one - I became kind of well known in our previous ward for "Katherine's mint brownies" - they were requested at more than one baptism and the bishop offered them one year in ward council as a reward for ward history submissions.  Most ward history submissions ever!

This is one of those recipes that came with me when I moved out of my mom's house. Since that time I have enjoyed a fair number of mint brownies and have tried a number of other recipes. And while I have enjoyed most of them, none have beat this recipe. It is definately my "go-to" mint brownie recipe.

 

FAVORITE MINT BROWNIES     

(recipe from Pam H.)
printable version

6 eggs
3 cups sugar
1 1/2 cups butter, melted
1 tsp. vanilla
3/4 cup cocoa
2 1/2 cups flour
1 tsp. baking powder
3/4 tsp. salt

In a large mixing bowl, blend eggs until bright yellow in color.  Gradually add the sugar; mixing until well combined.  Next add the melted butter and vanilla.  Combine dry ingredients and sift together and then add to the wet mixture and stir until combined.  Spread into a greased 12x17" pan.  Bake at 350 degrees for 20-25 minutes, being careful not to over bake.  Cool on a wire rack.

Mint Filling:
1/2 cup butter, softened
3-4 Tbs. evaporated milk
3 1/2 -4 cups powdered sugar
1/2 - 3/4 tsp. mint extract
food coloring

Beat the butter until soft and then alternate adding the milk and powdered sugar until all the powdered sugar is used (may use additional milk if necessary).  The texture needs to be that of a spreadable frosting so that it doesn't tear the brownies.  Add mint extract to taste and food coloring of your choice.  Spread over cooled brownies.  Chill.

Chocolate Glaze:
1/2 cup butter
1 1/2 cup chocolate chips
1 tsp. vanilla

Combine the butter and chocolate chips in a small saucepan over med-low heat until melted; stirring frequently.  Remove from heat and stir in vanilla.  Let cool slightly before pouring over chilled mint layer of brownies.  Spread carefully.  Allow to cool completely before cutting.

**These brownies freeze really well so they are great for making ahead of time.