Mint Chocolate Chip Ice Cream

It’s time for the monthly Fantastical Food Fight and I’m so excited for this month’s theme – Mint Chocolate. I knew immediately I wanted to make ice cream – it’s one of my kids favorite flavors.

This ice cream is creamy and rich, plus packed full of mint flavor. My kids thought it was a little strong with their first bite, but after a few more bites, they were loving it! So much so, they ate it all and already asked me to make another batch. Ice cream is simple to make and I love that I can control what ingredients I’m using.

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Mint Chocolate Chip Ice Cream – The Secret Recipe Club

Welcome to this month’s Secret Recipe Club reveal! This month, my assignment was Our Eating Habits. Jamie’s blog is all about sharing recipes both from her kitchen as well as restaurant reviews. Jamie home-schools her three children and they all are Disney lovers. I might need to pick her brain since I won some hopper passes in a basket party last month and need to start planning our first family trip to Disney!

I had a full list of recipes picked from Jamie’s blog and had originally planned to make these pizza stuffed pretzels, but didn’t plan my time well this month. I love how Jamie lets her kids have their pick of the month – I might need to do that with my kiddos too! I went back to my original list and decided to go with her recipe for mint chocolate chip ice cream. My son helped me make it and had a great time. He was the first one to taste test it and kept telling me how delicious it was. Yes, my almost four-year old uses delicious all the time to describe food.

Mint Chocolate Chip Ice Cream | Join Us, Pull up a Chair
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Chocolate Mint Cookies #FilltheCookieJar

Welcome to the March edition of Fill the Cookie Jar. This month’s theme was Green / St. Patrick’s Day. When I think of green and cookies, the first thing that comes to mind is mint! I was looking for a St. Patty’s day cookie but everything was shamrocks and as you know, I’m still working on finding a sugar cookie recipe…plus I need to start adding cookie cutters to supplies. Speaking of cookie cutters, there’s this guy at a farmer’s market. His stand is so tiny and he has just about every type of cookie cutter you can imagine and if he doesn’t, he’ll custom make one for you!

Back to the cookies, I love the combination of chocolate and mint and thought these would be perfect for this month’s theme. I love the little swirl of green from the melted Andes Mint on top. I ran out of mints (someone opened the box and ate a few before I made these), so I was able to try them both with and without the melted mint on top. The mint flavor was perfect for me but my husband said he would have preferred them to be “mint-er”. I don’t think he’ll have a problem eating them though.
3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
2 Tbsp water
1/2 tsp salt
12 oz semi-sweet chocolate chips
2 1/4 cupsĀ + 2 Tbsp flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
2 eggs
1 1/2 tsp vanilla extract
2 – 4 drops peppermint essential oil (I use DoTERRA oils)
2-3 packages Andes Mints (4.5 oz)
In a medium pan, melt the butter, brown sugar, water and salt together over medium heat. Remove from heat and add in the chocolate chips. Stir to melt the chips and let cool for 10 to 15 minutes. In a medium bowl, combine the flour, cocoa powder and baking soda.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, combine the melted chocolate with one egg. On low add in the other egg, vanilla and essential oil. Mix until combined. With the mixer on low, slowly add in the dry ingredients until its just combined. If the batter is too sticky or thin, refrigerate for 30 minutes.
Scoop dough into round tablespoons and place two inches apart on a the prepared baking sheets. Bake for 8-10 minutes. Remove from the oven and cool on the baking sheet for 1 minute, while you’re unwrapping the mints. Place a mint on top of each cookie and let it melt for a few minutes. Once it’s melted, gently spread the melted chocolate over the mint. Transfer to a cookie sheet to cool completely and the chocolate to set.