Posts Tagged ‘mint’

Mojito Greek Yogurt Fruit Dip

Your favorite summer beverage now comes in the form of a delicious fruit dip. Have your mojito and eat it too!

Mojito Greek Yogurt Fruit Dip 2
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Blueberry Coconut Mojitos

I love a good fruited mojito. My latest version incorporates both coconut and blueberry. Cheers!

Blueberry Coconut Mojitos 1
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Chewy Mojito Sugar Cookies

You favorite warm weather cocktail now comes in cookie form. These sugar cookies are perfectly chewy and are made with lime zest, fresh mint, and rum.

Chewy Mojito Sugar Cookies 1
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Wheat Berry Salad

Salad doesn’t mean it has to be a base of leafy greens. Try this red wheat berry salad with garbanzo beans and tons of other Mediterranean inspired counterparts.

Wheat Berry Salad 2
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Kofta Platter

Don’t let the ingredient list fool you, this kofta platter comes together with ease and is packed with flavor. Make it tonight and you won’t regret it.

Kofta Platter 1
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Grape Mojitos #BrunchWeek

Whether you are hosting brunch of just sitting on the patio, you need a mojito on hand. Try this version with fresh red grapes.

Grape Mojitos 1
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Lemon-Lime Raspberry Mojitos & Nielsen-Massey Giveaway

Raise a toast to spring with this refreshing and fruity lemon-lime raspberry mojito. Perfect for brunch, grilling, or just sitting on your porch.

Lemon-Lime Raspberry Mojitos 1
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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!


Makes approximately 3 dozen two-inch cookies


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


  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.

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