mint

All posts tagged mint

Girl Scouts ain’t got nothing on my Thick Mint Ice Cream Sandwiches

Published December 9, 2012 by jenmatteson

Remember when there used to be only two or three kinds of Girl Scout cookies?  At least I feel like there were.  There are so many different kinds these days, it’s hard to decide.  Maybe that’s how those girls get you to buy more boxes – more options.  Sneaky!  Regardless of how many choices we have, the most popular Girl Scout cookie are the thin mints (followed by Samoas – my personal favorite).  Admit it, even if you don’t buy them, you love them!  Someone at work bought them and shared them (who knows why), you stopped over at a friends’ and they happened to have them, or better yet, you’re house sitting someone’s house and you find some in their freezer and sneak a few.  Admit it, you snoop through their fridge and freezer 😉  But, no longer do you have to sneak your favorite Girl Scout cookie because these ice cream sandwiches are your perfect fix!

Thick Mint Ice Cream Sandwiches

As a dessert for my aunt’s cookie exchange, she originally suggested doing an ice cream sandwich.  Then, she sent me a cookie sandwich recipe with a peppermint frosting filling.  I was about to go with that, but decided we should do the ice cream sandwich, and use the chocolate cookie recipe she suggested, but fill it with mint chocolate chip ice cream.  What a fantastic idea!  Before serving them, I warmed the cookies (since they were already baked before the event), then scooped some ice cream over one cookie and topped with another, and BAM!

Thick Mint Ice Cream Sandwiches

These were so amazingly good.  They tasted like a SUPER thin mint, but of course, even better!  The warm chocolate cookie with the melty ice cream in the middle was a match made in heaven.  You need to make these for your next party…or just because!

Thick Mint Ice Cream Sandwiches

Source: Adapted from my Aunt Kay’s Recipe
Servings:

Ingredients:

6 tbsp unsalted butter
1 1/2 cups packed brown sugar
2 tbsp water
2 cups semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
mint chocolate chip ice cream

Directions:

1. Preheat oven to 350 degrees.  In a saucepan, combine butter, brown sugar, water and chocolate chips.  Melt together over a low heat, stirring constantly.  Once melted, remove from stove top and transfer to the bowl of a stand mixer.  Let cool slightly.  Beat in eggs and vanilla.

2. In another bowl, combine flour, baking soda and salt.  Slowly add flour mixture to chocolate mixture while beating.  Mix until well combined.  Using your hands, roll 2-inch balls of dough and drop onto a prepared baking sheet.  Leave plenty of room between the cookies (I only put 6 on a sheet) as they spread nicely.  Bake until just cooked through, about 10 minutes.  Remove and let rest for 2 minutes before transferring to a wire rack.

3. Taking one cookie, top side down on a plate, scoop two small scoops of ice cream and top with another cookie.  Repeat for remaining cookies.  Serve immediately, or wrap each tightly in foil and store in freezer in a zip-top bag.

Boozy Watermelon Pops

Published July 5, 2012 by jenmatteson

It’s watermelon season, and what better way to enjoy one of the best fruits of summer than by soaking it in a little rum.  These pops, with a little extra blue for Independence Day, were great to bring along to my girlfriend, Shannon’s, BBQ.  They were super simple to make, and you certainly don’t have to use cookie cut outs, you could easily just use triangles, as did The Shiksa in the Kitchen.

Besides the addition of the blueberries, I changed the original recipe just a tad.  I didn’t have any mint extract, but I still had mint leaves left over, so I boiled those with the simple syrup to infuse the minty flavor.  It was definitely noticeable, though I probably would have used more if I had some, but I only had about 10 leaves left.  Additionally, believe it or not, I didn’t have any white rum in my cupboards.  I had spiced rum, citrus rum, raspberry rum, and of course several other varieties of liquor.  I decided to go with the raspberry rum to add a little extra flavor to the pops.  Great choice!  You could easily omit the rum to make these child friendly, too.

Shannon handed out my pops as soon as we arrived, and everyone loved them.  I probably should mention it was 101 degrees, a holiday record for the Twin Cities, so an ice-cold boozy popsicle probably tasted like heaven, no matter what was in it.  We put them back into the freezer until long after the fireworks, and Shannon brought them out again, and it was a perfect cool sweet treat at the end of the night.

Boozy Watermelon Pops

Source: The Shiksa in the Kitchen
Servings: Makes about 30 popsicle

Ingredients:

3/4 cup sugar
3/4 water
20 mint leaves
1 seedless watermelon
1 cup rum (I used Bacardi Black Razz)
1/3 cup fresh lime juice
1 pint blueberries
30 skewers

Directions: 

1. In a small sauce pan, combine sugar, water, and mint leaves.  Turn heat to medium.  Once sugar is dissolved, bring to a boil for 3 minutes.  Set aside to cool completely.  This is your simple syrup.

2. Slice watermelon as desired.  To make the pops more fun, I used cookie cutters in the shape of stars for the 4th of July.  Go ahead and get creative!  Make sure they are thick enough to stay on popsicle sticks.  In a shallow baking dish, place watermelon slices in a single layer.

3. Once cooled simple syrup has cooled, add rum and lime juice.  Pour mixture over watermelon slices and let soak for up to one hour.  I flipped mine halfway through so that both sides of the watermelon could soak in the goodness.

* Looking back, a large gallon sized zip top bag would have also been a great way to soak the watermelon evenly, without having to flip them.

4. Once watermelon have soaked, place on foil lined baking sheet in a single layer.  If you would like to place a blueberry in the middle as I’ve done above, now is a good time to do so.  Cut out a small circle using a paring knife, and wedge a blueberry in the hole.  Freeze for at least one hour.  Meanwhile, thread 5-7 blueberries on your skewers.

5. Once watermelon has semi-frozen, insert skewers, and serve on a bed of ice.  Garnish with mint leaves if desired.

Pomegranate Mojito

Published July 1, 2012 by jenmatteson

I feel like mojitos are getting huge lately.  Everywhere I go, every place has their own take and their own “special flavor” of mojitos.  I don’t feel like I really jumped on this bandwagon of mojitos, but while waiting for an old friend on a hot hot patio, I gave in.  I ordered the pomegranate mojito because it just sounded so refreshing.  It was.  And it was amazing.  Since I still had mint leftover in my fridge from the watermelon-mint jello shots that I wanted to use up, I thought this was a great idea.

From the menu, the only hints I got for ingredients were Bacardi Razz and, of course, pomegranate juice.  But, that helped a lot, because when I recreated it at home with a few extra ingredients, I felt like I was right back on that patio!  Our neighbors were having a party and we each walked over, drinks in had.  The hosts both tried them and loved them.  When I went home to refill our drinks, I was instructed to bring a pitcher of these mojitos.  They were tasty!

Pomegranate Mojito

Source: Inspired from Flame
Servings: 1 drink

Ingredients:

1/2 lime, cut in 4 wedges
6-8 mint leaves
2 oz Bacardi Black Razz
1 oz pomegranate juice
4 oz club soda
splash of lemon-lime soda (I used Sprite Zero)

Directions:

1. In a highball, add limes and mint leaves.  Muddle limes and mint leaves with wooden spoon (or back end if it doesn’t fit into the glass).  Fill glass with ice.  Add Bacardi Black Razz, pomegranate juice, club soda, then top with a splash of lemon-lime soda.  Stir and serve.

Watermelon Breeze

Published June 23, 2012 by jenmatteson

You may be wondering why I am posting a watermelon breeze right after the watermelon-mint jello shots.  Where’s the variety, right?  Well, turns out when you puree half of a watermelon, you end up with quite a bit of extra juice (it might also have to do with the fact that 3 cups of the juice was replaced with gin to make jello shots…).

So I couldn’t just throw it out.  I HATE wasting food; it’s a big pet peeve of mine.  So, after our wine on Thursday (which is always wine and sweatpants night in my house), I finished off the night with this delightfully refreshing summer bevie.  You could certainly substitute another liquor for the gin, but I think the flavor of the gin pairs nicely with the mint and truly acts as a background flavor to the watermelon.  Even if you think you don’t like gin, try it first.  Really, it was difficult to taste the liquor in this one…which certainly can be dangerous.

Watermelon Breeze

Source: Pigzilla Original
Servings: 1 cocktail

Ingredients:

2 oz gin
4-6 oz pureed watermelon with mint (process here)
1 oz soda water
lime for garnish
mint sprig for garnish

Directions:

1. Fill a low ball with ice.  Pour in gin, watermelon puree, then top with splash of soda water.  Stir as desired.  Garnish with lime and mint.

Watermelon-Mint Jello Shots

Published June 23, 2012 by jenmatteson

Nate and I were invited to a drink tasting party at our neighbors house this weekend.  I decided it would be a great time to try out these amazing looking jello shots I saw on Food Gawker.  I thought it was such a clever idea and was blown away at how incredibly simple these were to make.

They looked just as awesome when mine were done too, but unfortunately, my jello didn’t congeal to the rind.  Well, it did in some places, but once I sliced it, pretty much all the jello separated from the rind 😦  I’m not sure where I went wrong, but I guess that means I’ll have to try again.  Regardless, they were super neat looking, and tasted good, too.  I used gin, as it went with the theme of the party, but vodka would be wonderful too!  Oh, and we took first place for drinks, too 😉

Watermelon-Mint Jello Shots

Source: E is for Alphabet
Servings: 24-30 shots

Ingredients:

1/2 seedless watermelon
30-40 mint leaves
juice from 1 lime
2-4 tbsp honey (depending on how sweet you want it)
4 packets Knox gelatin
1 1/2 cup vodka or gin

Directions:

1. Hollow out half watermelon to create a vessel to mold the jello.  In a blender, combine insides of watermelon with mint leaves(you may have to do this in a few batches).  Strain through mesh strainer to separate the solids from the liquid.

2. Pour 3 cups of the watermelon-mint juice into a large saucepan.  Stir in lime juice and honey until combined.  Sprinkle gelatin over mixture and let stand for a minute or two.  Heat mixture over medium heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.

3. Stir in alcohol and pour mixture into hollowed out watermelon.  Refrigerate for at least 4 hours or overnight.  Slice into wedges and garnish with mint leaves.

* Note: Don’t throw out that extra watermelon-mint juice.  Cool off with a watermelon breeze!

How would you use up the rest of your watermelon-mint juice?

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