Posts Tagged ‘mint’

Watermelon Mojito

Watermelon, mint, lime juice and rum come together in this refreshing watermelon mojito. It is the perfect cocktail for the end of summer. 

Watermelon Mojito 1

The last day of summer is nearly upon us. Let us toast this second to last day with a cocktail that is nothing but summer – watermelon mojito! Watermelon and mint pair exceptionally well together, which I hadn’t discovered until my first sip of this beverage. This cocktail was the perfect way to use up some watermelon that was starting to get a bit mushy and was most appreciated while watching some Saturday college football.

Watermelon Mojito 2

Speaking of which, what a great day for the Big Ten Conference yesterday especially Indiana. Unranked and beat #18 Mizzou! There were a few other exciting games that ended in upsets yesterday too and most of the other Big Ten Teams pulled off wins as well – 12 wins and only one loss (Michigan). Ohio State had a bye week but I still had a great time watching all the other games.

Watermelon Mojito 3

One year ago: Healthier Buckeyes

Two years ago: Fall Recipe Roundup

Three years ago: Sausage Stuffed Pretzel Bites
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Mini Greek-Style Meatloaves

Meatloaves. Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them all my life – minis! When you make them mini it’s just like eating a meatball and are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe.

Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make some mini meatloaves using some of it. Fittingly, I made Greek meatloaves with the Greek yogurt! With the additional flavors of mint and cucumber this meal is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life? Crazy!

Mini Greek-Style Meat Loaves

One year ago: Homemade Imo’s Pizza

Two years ago: Avocado Fries
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Andes Crème de Menthe Chocolate Cookies

I know what you’re thinking. “Erin, why did you bake cookies with mint in them when you don’t even like desserts with mint?”. Unfortunately I don’t have much of an excuse other than seeing these baking chips and feeling the need to make something with them for the holidays. Which turned out great because I made these cookies for The Great Food Blogger Cookie Swap, organized by Lindsay (Love & Olive Oil) and Julie (The Little Kitchen)!

But seriously, I actually liked these cookies even though I would never crave a giant version of it, or even seconds of the smaller versions. I tend to prefer cookies that I want to stuff into my face as fast as possible, but these were a nice change from all of the other cookies being born in my kitchen lately. And I will admit I enjoy a small piece of Andes at the end of a meal. Sometimes.

Unfortunately, I did not check to make sure I got a decent picture before shipping them off. The lighting just isn’t right, but hopefully you will be too distracted by my tree in the background!?

The lucky three who got these cookies in their mailboxes were Allison (Allison Eats), Alayana (Pink Apron Baker), and Jessica (My Baking Heart). Hope you enjoy them! And a big thank you to Stacey (Boston Sweetie), Catherine (Munchie Musings), and Stephanie (Okie Dokie Artichokie) for the cookies they sent to me. The cookies were all incredibly delicious and cannot wait to snag the recipes!

If you missed out this year, be sure to sign up for updates for next year HERE!

ANDES CRÈME DE MENTHE CHOCOLATE COOKIES

Makes approximately 3 dozen two-inch cookies

Ingredients:

1 cup (2 sticks) cold, unsalted butter, cubed

1-1/4 cup sugar

2 large eggs

1/2 cup cocoa powder

2-1/4 cups all-purpose flour

1/4 tsp coarse salt

1 tsp baking powder

1-10 oz. bag Andes creme de menthe baking chips

Directions:

  1. Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the Andes chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
  2. Roll walnut sized portions of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 8-10 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Source: Adapted from My Baking Addiction, originally from Parsley, Sage, Desserts and Line Drives.

Strawberry Mojito

In the past, you would never catch me drinking a mojito. Just like mint ice cream, it fells very wrong to swallow something that is minty. Think about it, throughout out childhood we are forbidden from swallowing anything minty: gum, toothpaste, mouth wash. So why on earth did I go for not only a mojito, but one made with mint infused simple syrup? For some strange reason it sounded delicious to me – maybe it was the strawberries.

After the club soda exploded all over me (it had been sitting there undisturbed for two days – it was possessed), the mojito was successfully made and enjoyed. It was a bit sweeter than the mojitos I have tried in the past, and the mint flavor was not as strong. And I liked that. Give me another round, please and thank you.

STRAWBERRY MOJITO

Makes 1 drink

Ingredients:

6-8 fresh mint leaves, plus more for garnish

2-1/2 oz mint simple syrup, divided (recipe below)

2 oz rum

1-1/2 oz club soda

1/2 cup fresh strawberries

Juice of one lime

Directions:

  1. Combine strawberries, rum, 1.5 oz simple syrup and lime juice into a blender and puree until smooth. Gently mix in the club soda, set aside.
  2. In the bottom of a glass, add 1 oz simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt. Add ice to the glass, and pour in the blended mixture. Mix with a long spoon or knife and serve with an additional sprig of mint.

MINT SIMPLE SYRUP

Ingredients:

1 cup water

1 cup sugar

10 fresh mint leaves

Directions:

  1. Add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes.

Source: Adapted from How Sweet It Is and My Life as a Mrs.

 

Mojito Fruit Dip

Do you have a favorite Mojito flavor? Strawberry? Blackberry? Or maybe you are a traditional kind of person. Whoever you are I think think Mojito fruit dip will satisfy everyone’s taste buds! I am bringing this wonderful dip over to a friends house today since I am going to be soaking up some sun by her pool. Isn’t it pretty?

Ingredients:

Handful of mint leaves

1 tsp lime juice

8 oz reduced fat cream cheese

7 oz marshmallow creme

1 tsp lime juice

Assorted fruit

Directions:

  1. In the bottom of a medium bowl, muddle the mint with the lime juice. Add the cream cheese and marshmallow creme and blend together. Top with a sprig of mint and enjoy with your favorite fruit!

Source: Adapted from Brown Eyed Baker

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