HERB SUGAR

HERB SUGAR
This would be good sprinkled on top of watermelon with a squeeze of lime.

Put all in food processor:
3/4 cup sugar
1/2 cup fresh tender herbs (any combination basil, mint or cilantro)

Pulse until herbs are finely ground and mixture is well combined.

WHOLE WHEAT DOUBLE CHOCOLATE MINT COOKIES

Santa cookies Christmas 2012.  Yum!  Yum!  Use Nestle mint/dark chocolate chips and semi sweet.  It was a lot of chocolate chips.  Could do 2 cups if wanted.  Next time would like to try replacing some of the butter with greek yogurt.

100% Whole Wheat, Double Chocolate Mint Chip Cookies

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Heidi @ Food Doodles

Yield: 3 dozen

Ingredients

• ¾ C softened salted butter
• 1½ C sucanat or palm sugar(or brown sugar)
• ½ tsp peppermint extract
• 1½ tsp vanilla extract
• 2 large eggs
• ⅔ C unsweetened cocoa powder
• 2 C white whole wheat flour(or whole wheat pastry flour)
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• 3 C mint chocolate chips

 

See Italian Dinner Recipes!

 

Instructions

1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar together. Add the extracts and eggs and beat well.
3. In a separate bowl mix the cocoa powder with the flour, cornstarch, baking soda, baking powder and salt.
4. Add the dry ingredients to the butter mixture and mix well. Add the chocolate chips and mix until combined.
5. Scoop rounded tablespoonfuls 2″ apart onto the prepared baking sheets. Place baking sheets in the fridge and chill 45 minutes – 1 hour until the dough is completely chilled.
6. Place chilled dough in the oven and bake for 9-11 minutes or until the bottoms look slightly darker. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a baking sheet to cool completely.

Notes

I used semisweet mint chocolate chips, but feel free to sub in all semisweet chips of a mix of semisweet chocolate chips and mint chips or whatever you’d like!   

BROWNIE ICE CREAM SQUARES

Did this for St. Patrick's Day 2012. This took a little time to prepare, but so worth it. Everyone liked it. The brownie was really hard on the bottom. Next time I might try cake brownies or brownies that has on the box for a 9x13. I also didn't add the oreos (not going to pay $4+ for them). Instead I added the whole 1/2 gallon of ice cream and doubled the genache (did it Candace's way). I also forgot to get the Cool Whip so used Dreamwhip. Worked fine. Any kind of ice cream would be good (strawberry, peppermint or eggnog are ones we want to try). Next time I am going to take all of it out of the 9x13 and cut the whole thing up and then any left over wrap in individual squares and put in freezer.

http://www.ourbestbites.com/2012/03/mint-chip-ice-cream-brownie-squares/

Mint-Chip Brownie Ice Cream Squares

Recipe by ourbestbites.com

Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles

Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.