Posts tagged ‘mint’

October 5, 2011

Food: Junior Mint and Chocolate Wafer Ice Cream.

What is your favorite candy?

It might now be obvious what mine is.

You know those mini sized boxes of Junior Mints? Besides being just plain cute, they give you the perfect portion of mint and chocolate…I try to eat one but that usually doesn’t happen. Kind of like feel fine about eating one because of the small portion but then realize that you have just consumed 5 while thinking about it!

Besides Junior Mints being my favorite candy. My favorite ice cream is mint. In front of coffee and chocolate.

You can’t tell this is mint ice cream can you? I know you are used to that artificial green color ‘they’ call mint. Me too, don’t worry. The mint extract really gives this ice cream a punch. Its powerful. So fresh and minty tasting – hows that for a description?!?!?!

Make this before the weather gets too chilly..or wait until the dead of the winter and dream about summer nights!

Junior Mint and Chocolate Wafer Ice Cream


  • 2 cups milk
  • 2 cups heavy cream
  • 10 egg yolks
  • 8 oz sugar
  • 2 teaspoons Peppermint Extract
  • 4 large chocolate wafers
  • 1 box junior mints


1. Heat milk, heavy cream, half of sugar and peppermint extract in a saucepot over medium high heat. Stirring occasionally. Combine egg yolks and remaining half of sugar in a bowl. When milk begins to form small bubbles on the edge of the pot, turn down to low. Add a ladle full of the hot milk mixture to the yolk bowl while whisking constantly. This is called tempering. Add about 3-4 more ladle full, while whisking constantly.

2. Combine the tempered yolk mixture into the remaining milk mixture pot. Turn heat up slightly, and stir constantly with a rubber spatula. Cook until nape consistency – until it coats the back of the spoon. Be careful not to over cook it.

3. Strain and cool. Once cool put into prepared ice cream maker. Process. When it is almost finished churning, add crumbled chocolate wafers and junior mints to the mix. Let the ice cream maker combine them.

4. Freeze until frozen, at least a few hours. Enjoy with more junior mints and wafers on top!


September 23, 2011

Food: Mint Espresso Brownies.

Brownies bring me happiness.

They are in the running for my first choice of hand-held treat – along with cookies and cupcakes.

Adding a little peppermint extract gives them just the perfect amount of mint flavor that doesn’t over power the chocolate!

Mint Espresso Brownies


  • 8 ounces unsweetened chocolate
  • 1 cup (2 sticks) butter
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso
  • 2 3/4 cups sugar
  • 1 cup brown sugar (not packed)
  • 1 2/3 cups all-purpose flour, sifted


Preheat oven to 400 degrees. Line  two 8×8 baking pans with aluminum foil and then grease the foil.

1. Melt the chocolate and butter in double boiler until the chocolate is just melted. Remove from heat and stir occasionally until the chocolate is melted. Set aside until it reaches room temperature.

2. In a large mixing bowl, beat together eggs, vanilla and peppermint extracts, salt, espresso and sugars.

3. Add the melted chocolate/butter mixture and stir to combine.

4. Stir in the sifted flour and mix until blended. Spread batter evenly into baking pans. Bake for 35 minutes.

5. Let cool, if you can be patient!

March 22, 2011

Food: Mint Milano Cookies

First of all, I have to give a shout out to Jenna from Eat, Live, Run for this recipe. These are awesome.

The second (or maybe a few seconds) after I saw them on her blog, I knew I had to get baking.

I really love Milano cookies. And the mint ones are just over the top. I used semisweet chocolate for half the cookies and white chocolate for the other half – both with mint flavoring.

*I don’t think I put enough chocolate on mine – next time I’ll be sure to coat them real well!


  • 2 sticks butter, softened
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 cup good quality semisweet chocolate chips
  • 1 cup good quality white chocolate chips
  • 1/4 teaspoon peppermint extract (x2)

Preheat oven to 350.

1. Cream together the softened butter and sugar either using an electric mixer (about 2-3 minutes). Add the flour, salt and vanilla and mix until a soft dough comes together into a ball.

2. Wrap dough in plastic wrap and chill for 30 minutes.

3. After chilling, roll dough into a log and gently slice 1/2-inch cookies. Place cookies on a lined cookie tray and bake for 20 minutes, or until the edges start to brown.

4. Remove from oven and let cool completely.

5. Melt the chocolates separately in a glass dish in the microwave during 25 second intervals, stirring well after each. When chocolate is smooth, add mint extract and mix well.

6. Slather melted chocolate on one cookie and then sandwich another cookie on top. Repeat until all cookies are sandwiched together. Let cool for a few minutes until chocolate hardens. Store in a sealed Tupperware container – if you don’t eat them all first! Enjoy!!!

Thanks again Jenna!

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