Thin Mint Puppy Chow

St. Patty's Day is right around the corner, and I think it isn't a coincidence that Girl Scout cookie orders came in in the last few weeks! This is a great festive dessert to serve at an Irish shindig, or as a snack to much on when your sweet tooth is calling out to you!

Ingredients:

1 1/2 c. mint chips
1 1/2 c. milk chocolate chips
4 1/2 c. Chex cereal
4 1/2 c. Chex chocolate cereal
1 sleeve Thin Mint Girl Scout Cookies (or Keebler's Fudge Mint Cookies), chopped
3 c. powdered sugar, divided

Place 1 1/2 c. powdered sugar in two large Ziplock bags (or brown paper grocery bags). In a large microwave safe bowl, melt the mint chips for 1-2 minutes (stirring at 30 second intervals) until fully melted. Pour in the Chex cereal (original) and stir with a spatula, gently, until the mint chocolate is coating every piece. Pour into one of the bags with powdered sugar and shake gently until the pieces are coated in powdered sugar. In the same bowl used for the mint chips, pour the milk chocolate chips and repeat the microwave process. Add the chocolate Chex cereal and gently stir until coated. Place into the other bag with powdered sugar and gently shake until the pieces are coated. Line a baking sheet with parchment or wax paper. Pour both of the coated Chex into the prepared sheet and add the Thin Mint cookies. Toss them all together and then freeze for at least 20 minutes to make sure the chocolate is fully hardened. Divide into serving bags and store air-tight for up to a week.

Rustic Andes Cookies

 

This cookie screams Christmas to me. They may be rustic in style, but they taste like a cross between flaky pie crust and a soft cookie, and filled with Andes mint pieces! And why not dip the sides of them in a melted candy cane chocolate coating?

Ingredients:

3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
1 box Andes Mints, wrappers removed, and roughly chopped
*Optional, Wilton, Candy Cane Candy Melts

Preheat the oven to 400 Degrees. In an electric mixer, beat the sugar and butter together until a paste forms. Add in the egg and vanilla. Slowly add in the dry ingredients. Add the chopped up Andes mints and mix on low speed until just incorporated. Line a baking sheet with parchment paper.

Take about a tablespoon of the dough into your hand and roll into a ball. Place on the parchment paper and then with the palm of your hand, flatten the dough out. The dough will remain in this shape after cooking, so go as rustic as you want, but remember that I will not spread or change shape at all. Bake for 8-10 minutes until the bottom is golden brown. Let sit on the cookie sheet for a minute before removing to a wire rack and letting cool fully.

*Optional: In a double boiler I melted the candy coating and just dipped one half of the cookies "edge" into it. I placed them back on the parchment lined baking sheet and froze until the chocolate was set. The candy cane coating has red glittery flakes in it which adds a nice touch of color for a Christmas cookie plate!

Mint Iced Coffee

 I love coffee. I usually hate mint. When you use the fresh mint simple syrup recipe however, it tastes like a totally non artificial kind of mint flavor that I absolutely love. This mint flavored ice coffee is cheap to make and just as good as any coffee store that you would pay almost $4 for!

Ingredients:

2 tsp. homemade Mint Simple Syrup
8 oz. strong brewed coffee, refrigerated overnight
1 c. Ice Cubes
1/8 c. milk, 1%

To make this, pour the coffee that has been refrigerated into a glass full of ice. Add in the mint simple syrup, and then the milk on top. Stir together and top with a mint! This takes about 2 minutes or less to put together if you brew the coffee the night before, along with the homemade syrup.

 (This recipes makes 1 drink, and is 2 WW points.)

Mint Simple Syrup

Ingredients:

1 c. water
1 c. sugar
5-7 Mint leaves

In a small saucepan, heat the water, sugar and mint leaves on high heat, stirring occasionally until the mixture starts to boil. Reduce the heat to low and let simmer for a few minutes, still stirring occasionally. Pour into a bowl, and let cool. Refrigerate overnight. Remove the mint leaves (unless you aren't using it all at once and want to keep the strong mint flavor in the remaining syrup!) before using.

This recipes works great for using in coffee drinks or alcoholic beverages! It is a very natural mint taste, unlike using mint extract that is more of an overwhelming fake mint flavor.

(Makes about 10 servings, 2 WW points per serving.)

Strawberry Mojito Punch

 

The strawberries and mint make a very refreshing drink for a hot summer day. Throw a shot of rum in it and it also makes for a very refreshing night!

Ingredients:

1 1/2 c. shopped strawberries (plus garnish)
5-6 mint leaves, chopped very fine
3 Tbs. sugar
2 bottles of sparkling water
Lime, sliced thin and cut in half
Rum (I used Malibu, coconut rum)

In a medium size bowl, mash the strawberries, minced mint and sugar together. Scoop into the bottom of a large pitcher. Pour in the sparkling water and stir to mix together. Add a slice of strawberry to the side of your serving glasses and a 1/2 lime slice to the bottom. Pour into your serving glasses. If you want to leave the option of alcohol like I did, leave shots of rum on the serving tray with the prepared glasses.

Dark Chocolate Mint Cookies

Ingredients:

2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. dark chocolate cocoa powder
3/4 c. sugar
3/4 c. brown sugar
1 tsp. coffee extract
2 sticks butter, softened
2 eggs
Nestle mint and chocolate chips (entire bag)
Christmas sprinkles

Preheat the oven to 350 degrees. In an electric mixer, combine the sugars, coffee extract and butter together. Add the eggs and continue to mix. Slowly add the dry ingredients until everything is combined well, turn down to low, and mix in the Nestle mint and chocolate chips. Place by tablespoon size on a parchment lined baking sheet. Sprinkle with holiday sprinkles. Bake for 8-11 minutes until the inside is soft and fluffy, and fully cooked. Cool on a wire rack.

Candy Cane Pretzel Bark

 

This is one of the easiest ways to make a chocolate bark for the Holidays. So easy in fact, that most of the explanation on how to make it can be solved with one picture.....

You place a single layer of candy melts (in this case candy cane flavored) on the bottom of the Wilton candy mold. Microwave for two minutes at 50% power (30 second intervals at 50% if further melting is needed). Remove from the microwave and tap the mold onto the counter a few times to smooth out the top.

I added chopped candy cane Hershey's Kisses and pretzel pieces scattered on top. Place in the refrigerator to set for at least 20 minutes. Remove carefully from the mold and store in an airtight container or freeze.

Construction Pull-Apart Cupcake Cake

Shamrock Shake Cupcakes

Ingredients:

1 box cherry chip cake mix
1 c. water
1/2 c. vegetable oil
3 eggs
1 1/2 tsp. mint extract
3-4 drops green food coloring

Preheat the oven to 350 degrees. Mix the above ingredients in a large bowl with a spatula. Divide evenly among 12 baking cups. Bake 15-20 minutes in the oven. Let cool on a wire rack.

 

While the cupcakes are cooling, prepare the mint cream cheese frosting.

1 (8 oz.) box 1/3 less fat cream cheese, softened
3-4 cups powdered sugar
1 tsp. mint extract
1-2 Tbs. water

In an electric mixer, mix the cream cheese, powdered sugar and extract together until creamy. Add water to your consistency of choice. I piped the frosting on top of the cupcakes with a pastry bag. You could use a knife or spatula and spread on top if you don't have a pastry bag. I decorated the top of the frosting with green edible glitter for St. Patty's day! Another cute way to top these would be with a red candied cherry.

 

Green Tea Cupcakes with Mint Cream Cheese Frosting

Ingredients:

2 3/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. butter, room temperature
2 c. sugar
4 eggs
1 c. milk, 1%
1 tsp. vanilla
2 Tbs. Matcha (green tea powder)

Preheat oven to 350 degrees. Line muffin tins with paper liners. In a small bowl, sift the flour, baking powder and salt together. In a separate bowl, whisk the Matcha with the milk and vanilla and set aside. In an electric mixer, cream the butter at medium speed until smooth. Add the sugar and beat until well combined. Add the eggs one at a time. Add the dry ingredients in three parts, alternating with the milk Matcha mixture. Do not over mix, or the batter will get really gummy. Spoon the batter into the baking cups, about 3/4 of the way full. Bake for 20-22 minutes. Cool the cupcakes on a wire rack fully before frosting.

Mint Cream Cheese Frosting:

1/2 c. butter, softened
16 oz. 1/3 fat free cream cheese, room temperature
6 c. powdered sugar
1 tsp. mint extract

Beat the cream cheese and butter until well combined. Sift in the sugar and mix. add the mint extract and mix until everything is well combined. Spoon into a piping bag and pipe onto the cupcakes. (This batch of frosting will frost a double batch of cupcakes. It makes a LOT!).

Skinny Shamrock Shakes

Love the taste of McDonald's Shamrock Shake's but don't want all of the fat that comes with it? Not to mention all of the Weight Watchers Points that you waste in just one small shake. For instance, a 12 oz. vanilla shake is 14 points plus, or 25 smart points.....yuck! This skinny version tastes almost identical to the one from McDonald's. If you love that creamy minty ice cream drink, you should definitely make these! Instead of topping them with a cherry, I add a small amount of cherry juice on top for the flavor.

Ingredients:

1 1/2 c. low-fat frozen vanilla yogurt
1 c. 1% milk
1/8-1/4 tsp. mint extract
5 drops green food coloring
4 packs Splenda
7 ice cubes

Combine all of the above ingredients in a blender. Pour into two classes, and top with whipped cream.
(Makes 2 shakes, 6 WW points per shake.)

(These pictures taken in March, 2013)

Mint Cupcakes with Cream Cheese Mint Frosting

Ingredients:

1 Box Sugar Free Pillsbury vanilla cake mix
3 eggs
1 c. water
1/3 c. canola oil
1/2 tsp. mint extract
10 drops green food coloring

Preheat oven to 350 degrees. Combine the above ingredients together with a whisk in a large bowl. Pour into 24 baking cups with liners, about 2/3 of the way full. Bake in the oven for 18-20 minutes, until the middle is baked through. Let cool on wire racks. While cooling, make the frosting.

8 oz. fat free cream cheese, softened
1/4 c. Imperial margarine, softened
1/2 tsp. vanilla
1/2 tsp. mint extract
1/2 c. Splenda
1/2 c. powdered sugar

Beat the cream cheese and margarine in an electric mixer until fluffy. Add the vanilla, mint extract, Splenda and powdered sugar, and beat until well combined. Pipe on top of the cupcakes in a swirl pattern, and add garnish. (Makes 24 cupcakes, 3-4 WW points each, depending on the amount of frosting you use.)

Peppermint Crunch Cookies

Ingredients:
2 sticks butter, room temperature
1 c. brown sugar
1/3 c. sugar
1 egg
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 c. flour
1 c. Quaker oats
1 c. sweet grated coconut
1 1/4 c. fine chopped pecans
1 1/2 c. Andes Peppermint Crunch baking chips
Peppermint flavored sprinkles

Preheat oven to 300 degrees. Cream the butter and sugars on medium speed until well incorporated. Add the egg and vanilla and mix until combined. Add your baking soda, salt and flour on slow speed until everything is combined well. Stir in the oats, coconut, pecans and peppermint chips by hand. Drop by tablespoons about 1 1/2 inches apart. Bake for 12-15 minutes. Let cool for about a minute on the pan before removing and letting cool fully on wire racks.

Mint Chocolate Drop Cookies

Ingredients:
2 c. flour
2/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, room temperature
2/3 c. sugar
2/3 c. brown sugar
1 tsp. vanilla
2 eggs
1 pkg. Toll House Dark Chocolate and Mint Morsels

Preheat oven to 325 degrees. Beat the butter, sugars and vanilla extract in an electric mixer until creamy. Add the eggs. Gradually beat in the flour, cocoa powder, baking soda and salt. Stir in the mint morsels. Drop by 1 tbs. worth on ungreased baking sheets. Bake for 11-13 minutes. Cool on wire racks.

Sweet Pea Mint Puree

Ingredients:
2 c. chicken broth
1 1/2 tsp. crushed red pepper flakes
1 (16 oz.) bag frozen sweet peas
2/3 c. fresh chopped mint
1 tsp. salt
1/2 tsp. fresh cracked pepper
1/2 c. whipping cream
6 slices of bacon, chopped, cooked, drained and crumbled
garlic infused olive oil
Any type of cracker or baguette

Directions:
Heat the chicken broth and red pepper flakes in a saucepan over medium heat. When the chicken broth is boiling, add the frozen peas. Cook for about 4-5 minutes until the peas are cooked through. Drain the peas and put into a food processor. To the peas, add the mint, salt and pepper. Puree until the peas are broken down into a paste. Place the mixture in the refrigerator to cool down. Whip the cream in a large bowl until stiff peaks form. Fold in the pea puree.

If using a Baguette:
Preheat the oven to 375 degrees. Slice the baguette into thin slices, about 1/4-1/2 inch thick. Bake for 7-10 minutes or until the bread is slightly brown. Drizzle garlic infused olive oil on top. Spread some of the pea puree onto each slice of bread. Top with crumbled bacon.

If using crackers:
Drizzle a little bit of garlic infused olive oil on top of each cracker. Pipe the pea mixture onto each cracker, and top with crumbled bacon.

(This recipe was adapted from Giada's recipe for Sweet Pea Crostini )