Posts filed under ‘mint’

Chocolate Mint Meringue Cookies.


Mm.. best combination ev0r, chocolate mint!

Mm.. best combination ev0r, chocolate mint!

When these came out of the oven, they definitely looked very different from my first two meringue attempts. Yes I still haven’t managed to get them to be round and cute and all.. but these tasted amaazing!!! (Well they will, if you like mint.) 

Basically, I followed the recipe in the last entry but instead of 1 teaspoon of vanilla, in went 2 teaspoons of peppermint extract (you may want to use less, depending on how good your extract is. Mine ain’t that happening, neither is my vanilla, which I always add extra of). Or you can just add it till the mixture tastes minty enough for your tastes. 

I also decreased the mini chocolate chips to about 3/4 cup, and kept the cocoa powder. 

Result: Chocolatey AND minty meringues! *hearts* 

And this was the main reason why I needed to make these meringues… 


More more more!

More more more!

My favourite green tea sweets used up several egg yolks and I needed a quick recipe to balance out the whites. So.. hence, the meringues. No regrets making them though because they turned out totally delish! 


Twin towers of cookies.

Twin towers of cookies.


July 19, 2008 at 2:15 am 2 comments

Chocolate Mint Bars.

Semi-failed mint bars.

Semi-failed mint bars.

This recipe didn’t turn out too well for me for many reasons. If you cross-refer it to the original recipe, you’ll realize that mine didn’t turn out ANYTHING like it. For one, I didn’t have time to put the last layer of chocolate glaze. For others, using Hershey’s chocolate syrup as a base for any cake results in it sorely lacking character. So my base layer wad very brown and almost tasteless – redeemed only by the mint frosting that had lovely texture but tasted more like toothpaste than Andes’ mint chocolate. 😦 

Chocolate Mint Bars
adapted from The Repressed Pastry Chef

Bottom Layer
1 cup all purpose flour
1/2 teaspoon salt
1 cup granulated sugar
4 eggs
1/4 cup melted butter
2 tablespoons water
1 teaspoon vanilla extract
1 (16oz) can chocolate syrup

Mint Layer (double the recipe for this!)
2 cups powdered sugar
1/4 cup melted butter
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring (I omitted this, am not much a fan of the artificially colored mint department)

Chocolate Glaze Topping
3/4 cups semisweet chocolate chips
3 tablespoons butter

Preheat oven to 350F
Generously coat a 13″x9″ pan with cooking spray

For the bottom layer: 
Combine granulated sugar, eggs, 1/4 cup melted butter, 2 tablespoons water, vanilla extract and chocolate syrup… stir until smooth. Add flour and salt to the chocolate mixture and stir until blended. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack.

For the mint layer:
Combine powdered sugar, 1/4 cup melted butter, milk, peppermint extract and food coloring – beat with a mixer until smooth. Spread this mixture evenly over the cooled bottom layer. Note: this is the recipe however the next time I make this I will make 50% more of the mint layer.

For the glaze topping:
Once the mint layer has set (about 20 minutes)… combine the chocolate chips and 3 tablespoons butter in a microwave safe bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir well until smooth and then let it stand for 2-3 minutes. Spread the chocolate evenly over the mint layer. KEEP REFRIGERATED until ready to serve then slice into desired-size pieces and enjoy. 

I suppose this was one of those times where things go quite disastrously wrong. I’m quite sure if it turned out correctly it would’ve tasted palatable enough but I don’t think I’ll be giving it a second try anytime soon.

July 6, 2008 at 1:03 am Leave a comment

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