Tag Archives: mint

Peppermint Hot Cocoa Cookies

December 18, 2015 Keep It Sweet 2 Comments

Fudgy and gooey chocolate cookies full of intense chocolate flavor, melted marshmallows and peppermint pieces make the best Christmas dessert.

It’s beginning to smell a lot like… cookies! I made this batch of Peppermint Hot Cocoa Cookies for Matt’s co-workers as a holiday treat, but struggled not to eat many, many of them myself. Even L got to try a few bites and was not happy when I told him they were all gone. Sorry, buddy! I know the feeling.

Actually, these are similar (er, almost the same) as my other Hot Cocoa Cookies. But I didn’t feel like those photos did the cookies justice and I wanted to make another version that just screamed holiday flavors. Plus, the people in Matt’s office have been big fans of some other peppermint chocolate desserts and I knew these would be a hit.

A few things to note about these cookies: 1) They are big! They spread a lot during baking and get just a little bit gooey (in a good way) from the marshmallows so make sure to leave plenty of space between them for baking 2) They are ultra rich. If you love chocolate, like really love chocolate, like I do, these will make you very happy. 3) As a result of the gooeyness, be careful when storing them. I had no problems when I layered them with parchment paper before freezing.

Peppermint Hot Cocoa Cookies

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Fudgy and gooey chocolate cookies full of intense chocolate flavor, melted marshmallows and peppermint pieces make the best Christmas dessert.

Makes: ~2 ½ dozen cookies

Ingredients

113g (1/2 cup) unsalted butter
170g (6 ounces) semi-sweet chocolate, roughly chopped
200g (7 ounces) unsweetened chocolate, roughly chopped
160g (~1 cup + 3 tablespoons) all-purpose flour
2g (3/4 teaspoon) baking powder
2g (1/2 teaspoon salt)
150g (~3 large whole) eggs at room temperature
215g (~1 cup) granulated sugar
235g (~1 cup, packed) light brown sugar
10 milliliters (2 teaspoons) vanilla extract
90g (1⅓ cups) mini marshmallows
105g 2/.3 cup peppermint crunch baking pieces
100g (~1/2 cup) semi-sweet chocolate chips

Instructions

Pre-heat oven to 350 degrees; line baking sheets with parchment paper and set aside
Place semi-sweet and unsweetened chocolate with butter in a microwave-safe bowl
Microwave the ingredients for a minute and stir; microwave again for 30-second increments until everything is almost melted; stir the remaining lumps until smooth (alternatively, you can melt the butter and chocolate in a heavy duty pop over medium heat stirring constantly); set aside
In a medium bowl, whisk together dry ingredients (flour, baking powder, and salt) and set aside
In the large bowl of a stand mixer, combine eggs, sugars and vanilla; beat on high speed for about 5 minutes or until mixture is light and pale in color
Reduce the speed of your mixer and add in melted chocolate
When that is well-combined, stir in flour mixture but do not over-mix; stir in marshmallows, peppermint pieces and chocolate chips
Use a large cookie dough scoop and place dough on a baking sheet lined with parchment paper, 2 inches apart (cookies will spread while baking)
Bake cookies for 12 minutes and set aside on a wire rack to cool

Notes

Adapted from these Hot Cocoa Cookies
Recipe can be doubled
Store cookies at room temperature up to 5 days in a ziplock bag or freeze for up to two months; separate layers of cookies with parchment paper to avoid sticking

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Hot Cocoa Cookies

Peppermint Mocha Truffles

Thick and Fudgy Peppermint Mocha Brownies

Blog, Recipes

Peppermint Chocolate Pavlova Parfaits

December 9, 2015 Keep It Sweet 1 Comment

Holiday parfaits layered with peppermint whipped cream, fluffy meringue and shaved chocolate.

I’m having a bit of a moment with pavlovas. Something seemingly simple can be playful and surprising when you translate it into a new and different flavor combination. Over the summer we enjoyed a refreshing lemon berry combo then warmed up in the fall with cinnamon and caramelized apples. Now we are turning towards Christmas with peppermint and chocolate.

I’m going to be honest and tell you that my main motivation for a new pavlova recipe was the extra meringue stored in my freezer. Since I’d bagged it up and then packed a million more things in there it was somewhat crumbled so I decided to make another pavlova parfait. It’s actually the perfect dessert for serving at a dinner party because you can make pretty individual servings for everyone to enjoy. On top of that, it’s naturally gluten-free so if you have a crowd, you don’t have to worry about some dietary constraints. Dessert storage win!

This dessert was a huge hit with my friends who didn’t even get the pretty servings. Theirs got compiled into a big tupperware for easy transporting. Besides, with peppermint whipped cream no one was overly concerned with how their dessert looked.

Peppermint Chocolate Pavlova Parfaits

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Holiday parfaits layered with peppermint whipped cream, fluffy meringue and shaved chocolate.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

12 cocktail glasses or glass bowls
1 pavlova broken into bite sized pieces (can substitute broken meringue cookies as well)
591 milliliters (2 ½ cups) heavy whipping cream
4 milliliters (3/4 teaspoon) peppermint extract
80g (6 tablespoons) granulated sugar
8g shaved dark chocolate

Instructions

Prepare peppermint whipped cream; in the large bowl of an electric mixer with whisk attachment, beat cream and peppermint extract at medium speed until foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
Put about ¼ of a cup of whipped cream on the bottom of each glass; top each with about ½ tablespoon shaved chocolate; layer with ⅓ cup of broken pavlova in each glass;
Dollop remaining whipped cream on top of each parfait along with additional shaved chocolate
Serve immediately or chill in refrigerator until ready to enjoy

Notes

Make ahead tips:
Pavlova can be made and kept at room temperature up to two days or frozen up to one month (store in a ziplock bag carefully because it is delicate)
Parfaits best prepared and served on same day but can be enjoyed within three days

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Chocolate Chunk Meringues

Double Dip Mints

Peppermint Mocha Truffles

Blog, Recipes

Peppermint Mocha Truffles

November 25, 2015 Keep It Sweet 5 Comments

Rich dark chocolate truffles with a hint of coffee and splash of peppermint. The best no-bake edible Christmas gift!

Peppermint mocha is my ultimate holiday weakness. The drink, the sweets, everything. In fact, despite the fact that I’ve mostly given up fake sweeteners and usually drink coffee sans sugar, the skinny peppermint mocha latte is my once or twice a year guilty pleasure treat that I truly savor. Last year I remember drinking one as we took L, just a newborn then, on a walk. It was a chilly late fall day and he seemed to be going through an eat-every-hour growth spurt. That peppermint mocha latte was my little break.

There is something so sinful about peppermint mocha treats. The rich deep chocolate flavor combined with a pop of mint is so satisfying. In making these truffles, I chose to go with an extra-dark chocolate for a base to keep them from being too sweet. That, combined with some instant espresso and a splash of peppermint extract, creates a great balanced flavor.

The recipe isn’t all that complicated. In fact, the hardest part is just rolling out all the truffles. I’d even recommend doubling or tripling the batch if you plan on making them for gifts or parties.

Peppermint Mocha Truffles

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Rich dark chocolate truffles with a hint of coffee and splash of peppermint. The best no-bake edible Christmas gift!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 2 dozen truffles

Ingredients

79 milliliters (1/3 cup) heavy whipping cream
3g (1 teaspoon) instant espresso
142g finely chopped dark chocolate (72% or higher), any type
57g (4 tablespoons) unsalted butter, softened at room temperature
½ milliliter (1/8 teaspoon) peppermint extract
Toppings-I like peppermint baking pieces (finely chopped), crushed candy canes and holiday sprinkles

Instructions

Whisk together heavy whipping cream and espresso in a small heavy-duty saucepan; heat over low-medium heat
Bring to a light rolling boil then remove from heat and immediately pour over chocolate and whisk until smooth
Whisk mixture until chocolate is completely melted; whisk in butter and peppermint extract until smooth
Chill mixture in refrigerator for two hours or until it is firm
Once firm, use a small or cookie dough scoop to form small ball-shaped truffles
Roll truffles in topping and store in an airtight container in refrigerator until ready to eat
Bring to room temperature before serving

Notes

Adapted from the Lindt Chocolate Passion Recipe Book
Truffles should be enjoyed within two weeks for best results
Recipe can be easily doubled

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This post contains affiliate links

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Thick and Fudgy Peppermint Mocha Brownies

Double Dip Mints

Truffles, Three Ways

Blog

Thin Mint Ice Cream

May 12, 2015 Keep It Sweet 10 Comments

Creamy no-churn ice cream full of huge Thin Mint cookie chunks.

Recently I found myself in a disappointing situation. The ice cream selection in my freezer was boring the heck out of me.

To remedy the situation I decided to take matters into my own hands and make some no churn ice cream. You all know I’m obsessed, it’s kind of becoming a problem the best thing ever. You probably should make it too. Head over to Meyer’s Styles for all the details!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Double Dip Mints

Thin Mint Cookie Cake

Mint Cookies and Cream Buttercream Cups

Blog, Recipes

Thin Mint Cookie Cake

February 16, 2015 Keep It Sweet 13 Comments

Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!

I’ve said it before but I’ll say it again, one of the reasons I’ve loved blogging so much (and probably why I’ve stuck with it for almost five years) is that I’ve made some great friends. Not only have I established relationships with people who live near me, but I also have wonderful friends spread out all over the country. Today we are celebrating my friend Madison! We’ve been virtual friends for years and I was lucky enough to meet her in person as well. In case you were wondering, she is just as sweet (and pretty!) in real life as she seems on the blog.

Madison’s shower is truly special because I know how badly she wanted a baby and she has been through so much along the way. We don’t know yet if she is having a boy or girl (it’s a secret), but I do know that baby will be LOVED. I’m just so happy for her and Joey. And Madison, from experience, it might be hard to believe, but being a mom is even better than you think it will be!

For Madison’s shower we are serving all things sweet (like her!) and of course I wanted to bring something rich and chocolatey. Plus, it’s Girl Scouts’ season and given the fact that we still had Thin Mints from last year (I cut myself off after I ate an entire sleeve in one sitting), I thought it was time I finally baked with them. This cookie cake was the perfect choice. It’s rich and fudgy (almost brownie like) with crunchy chunks of Thin Mints throughout. Oh yeah, and the Thin Mint buttercream is something to get excited about as well. The extra frosting in my freezer is calling my name…

Thin Mint Cookie Cake

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Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!

Author: Lauren Lilling

Makes: 12-16 servings

Ingredients

113g (1/2 cup) unsalted butter
170g semisweet chocolate, roughly chopped
198g unsweetened chocolate, roughly chopped
159g (~1 ¼ cups) all-purpose flour
4g (3/4 teaspoon) baking powder
3g (1/2 teaspoon salt)
200g (~4 large) eggs at room temperature
213g (~1 cup) granulated sugar
234g (~1 cup, packed) light brown sugar
10 milliliters / 2 teaspoons vanilla
130g (~1 ½ cups) roughly chopped thin mints (~16 cookies)
Thin Mint Buttercream
170g (3/4 cup) unsalted butter, softened at room temperature
114gregular or light cream cheese
320g (~2 cups) powdered sugar
5 milliliters / 1 teaspoon vanilla extract
40g (~1/3 cup) finely ground Thin Mint crumbs (~5 cookies)

Instructions

Pre-heat oven to 350 degrees; grease or use non-stick cooking spray to prepare an 11-inch tart pan; set aside
Place semi-sweet and unsweetened chocolate with butter in a microwave-safe bowl
Microwave the ingredients for a minute and stir; microwave again for 30-second increments until everything is almost melted; stir the remaining lumps until smooth; set aside
Whisk together dry ingredients (flour, baking powder and salt) and set aside
In the large bowl of a stand mixer with paddle attachment, combine eggs, sugars and vanilla; beat on high speed for about 5 minutes or until mixture is light and fluffy
Reduce the speed of your mixer and add in melted chocolate and butter
When that is well-combined, stir in flour mixture but do not over-mix; fold in chopped thin mints
Spread dough evenly into prepared tart pan
Bake cookie cake for ~30 minutes or until a knife comes out clean from center (do not overbake)
Remove from oven and allow to cool completely before removing from pan
Once cookie cake is completely cooled, carefully remove from tart pan; pipe frosting as desired
To make the buttercream:
Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
Add 1 cup of powdered sugar and mix on low speed until combined; add remaining powdered sugar and vanilla and increase speed of mixer to high and beat until frosting is light and fluffy
Stir in Thin Mint crumbs until evenly distributed

Notes

Best enjoyed within two days (cover carefully with seran wrap)
Cookie cake can be wrapped in seran and frozen up to one month

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Be sure to check out all of the other sweets for Madison’s shower!

Thin Mint Cookie Cake from Keep It Sweet Desserts
Mini Orange Creamsicle Cupcakes from Greens & Chocolate
Gingered Pear Coffee Cake from Food Loves Writing
Peanut Butter Chocolate Chippers from Urban Wife Diaries
Lemon meringue pie cupcakes from Heather’s Dish
Chocolate Malt Milkshakes from The Avid Appetite

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:*

Thin Mint Ice Cream

Mint Cookies and Cream Buttercream Cups

Blog, Recipes

Double Dip Mints (aka Chocolate Dipped Peppermint Patties)

December 8, 2014 Keep It Sweet 10 Comments

This recipe for Double Dip Mints was inspired by one of my favorite candy stores. Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!

In all of my summers of going down the shore, there are definitely mixed memories of people and events that seem to be somewhat of a blur at this point. Aside from a few special moments, without a doubt, one of my favorite things about the annual trips is visiting Jagielky’s, an unbelievable chocolate store with a vast selection of homemade sweets. I’m not even really a candy person in general, I can usually take it or leave it, but their chocolates are to-die-for. The homemade caramel in the cashew turtles is just perfect and their almond butter crunch bars (milk chocolate and almond covered toffee) are one of my favorite treats in the world. My mom and sister love their homemade marshmallow-filled chocolates and I never leave without a chocolate covered Oreo for Matt. But there is one candy that always seemed to me so simple yet so genius and I had to recreate it, the Double Dip Mint.

The Double Dip Mint is really very straight forward. It is basically like someone took a peppermint patty and then dipped it in milk chocolate. So instead of one type of chocolate coating, you get two. So for those of you who haven’t picked sides on milk versus dark, these are perfect for you. My homemade version might not be quite as delicious as the specialty treat I’ve been buying for years, but it’s pretty darn close. Plus, this time of year I’m not heading to the shore so making them myself is necessary.

I worked off of Christina’s peppermint patty recipe and increased the volume so that you could sneak a few for yourself and then gift a dozen to a friend for the holidays. Feel free to double or triple the recipe as needed!

Double Dip Mints (aka Chocolate Dipped Peppermint Patties)

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This recipe for Double Dip Mints was inspired by one of my favorite candy stores. Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!

Makes: 18-20 pieces

Ingredients

240g (~1½ cups) powdered sugar, plus additional for rolling
15 milliliters (1 tablespoon) water
15 milliliters (1 tablespoon) light corn syrup
2 milliliters (¼- ½ teaspoon) peppermint extract
170g good quality dark chocolate (I like using something 65% cocoa or higher)
227g good quality milk chocolate
42g (3 tablespoons) unsalted butter or shortening, separated

Instructions

Combine the sugar, water, corn syrup and peppermint extract in the large bowl of an electric mixer with a paddle attachment on low speed for several minutes, until it forms large clumps
Remove bowl from mixer and use your hands to knead the dough together
Place a sheet of parchment paper (about the size of a baking sheet) on counter and dust with powdered sugar; place dough on top and sprinkle additional powdered sugar on top; top with another piece of parchment paper and use a rolling pin to flatten the dough out to be about ¼ inch thick; freeze dough (still between parchment paper) for at thirty minutes
Remove dough from freezer and use a round cookie cutter or small glass (I used a shot glass!) to cut circles ~1 ½ inches in diameter; roll out remaining dough scraps and cut out additional circles until almost no dough remains
Chill cut dough on a baking sheet lined with parchment paper in freezer for one hour or up to one day
When ready, take out a clean piece of parchment
Melt dark chocolate and half of butter or shortening in microwave of a double boiler; once completely melted, remove peppermints from freezer and dunk each one and then place on clean parchment paper
Chill peppermint patties in freezer for one hour and repeat dipping process with milk chocolate and remaining butter or shortening; freeze again until completely cooled
Store in an airtight container or ziplock bag in freezer up to one month

Notes

Recipe for peppermint patties from Dessert for Two
Inspired by my favorite chocolate candy store

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Peppermint Mocha Brownies

Mint Cookies & Cream Buttercream Cups

Thin Mint Ice Cream

Blog, Recipes

Thick and Fudgy Peppermint Mocha Brownies

December 1, 2014 Keep It Sweet 13 Comments

Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.

Sometimes you just need a great brownie. These peppermint mocha brownies are the perfect holiday brownie for this season’s festivities. Thick, fudgy, rich and decadent… the peppermint mocha combination is a holiday favorite around here and it is hard to beat in brownie form. I’m partial to a super fudgy brownie with a crackly top and that is exactly what you get with this treat!

Thick and Fudgy Peppermint Mocha Brownies

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Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

128g unsweetened chocolate, roughly chopped
170g (3/4 cup) unsalted butter
415g (~2 cups) granulated sugar
150g (~3 large) whole eggs, at room temperature
3 tablespoon strong brewed espresso (1g (1/2 tablespoon) espresso + 3 tablespoons water))
1 teaspoon vanilla extract
146g (~1 cup + 1 tablespoon) all-purpose flour
1g (1/4 teaspoon) salt
105g (~3/4 cup) peppermint crunch baking chips

Instructions

Pre-heat oven to 350 degrees; Grease a 9×9 brownie pan or baking dish with cookie spray or butter OR line it with parchment paper; set aside
In a small bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs, espresso and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix; fold in peppermint baking chips
Pour batter into prepared baking dish and bake 33-36 minutes or until a knife comes out clean
Set brownies aside to cool completely before slicing and serving
Note: These brownies are great for making in advance of the holidays. Just wrap them tightly in foil and store them in the freezer for up to one month.

Notes

Adapted from Baker’s

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Fudgy Double Creme de Menthe Brownies

Fudgy Mocha Chip Brownies

Fudgy Brownie Ice Cream Sandwiches

Blog, Recipes

Mint Cookies and Cream Buttercream Cups

March 3, 2014 Keep It Sweet 13 Comments

Rich dark chocolate candy cups filled with crème de menthe buttercream and crushed oreos.

I’m not feeling all that great today so I’m going to keep this short. These candy cups will kind of win over anyone who loves a little 2-bite treat. My mom, while a buttercream lover, isn’t usually a fan of mint desserts and loved these. I’m currently coming up with many excuses to make other versions and flavors.

Plus, I actually had some extra buttercream in the freezer so these were super easy to make. Plus they are cute. Plus you can pop one in your mouth whenever you have a sweet tooth. Plus they are killer for chocolate cravings.

Mint Cookies and Cream Buttercream Cups

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Rich dark chocolate candy cups filled with crème de menthe buttercream and crushed oreos.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 candy cups

Ingredients

227 ounces good quality dark chocolate (I used 72%), roughly chopped
7g (1/2 tablespoon) unsalted butter
1 cup Crème de Menthe Buttercream
¾ cup finely crushed Oreos (from 6 Oreos)

Instructions

Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge
Combine buttercream with Oreo crumbs in an electric mixer with paddle attachment or with a spoon
Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon)
Spoon melted chocolate over buttercream and around edges so that coated on all sides
Chill for one hour in refrigerator before serving; store in refrigerator up to one week

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Fudgy Double Crème de Menthe Brownies

April 22, 2012 Keep It Sweet 41 Comments

Saturday was a case of “I have a few hours in the kitchen to make non-KISD desserts, how much can I bake for the blog and how fast?”

Of course I had another reason to bake, other than for Matt to have three cupcakes as an afternoon snack. And the reason wasn’t to give me an excuse to eat the last three brownies sliver by sliver until they “magically” disappeared. But Matt was going to a birthday party and I was headed to a housewarming party and apparently when you run a bakery you are expected to bring baked goods. Who knew?

In fact, any time I show up empty handed I get some pretty disappointed faces. Even from our friends and family members on diets, they are always slyly trying to see if I have a plate/box/bag of goodies behind my back.

But I digress. These brownies went to the birthday party and they were a perfect case of “what do I have on hand that needs to be used up?” We had leftover mint buttercream in the freezer that has been taking up valuable real estate for a while and a bag of Andes pieces in the drawer from before the holidays.

Let me tell you, those two items did not go to waste. These brownies were a heavenly combination of fudgy, creamy, rich and minty all at the same time. A few hours after I finished the leftover brownies, I completely regretted not doubling the batch. Looks like the rest of those Andes candies won’t be around for long!

Fudgy Double Creme de Menthe Brownies

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

Brownies

3 ounces semi-sweet or bittersweet chocolate, roughly chopped
½ cup (1 stick) unsalted butter, sliced
1⅓ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¾ cup Andes crème de menthe pieces or chopped Andes candies

Creme de Menthe Buttercream

½ cup (1 stick) unsalted butter, softened at room temperature
2 cups powdered sugar
¼ cup creme de menthe

Instructions

Brownies

Pre-heat oven to 350 degrees
Grease a 9x9 brownie pan or baking dish with cookie spray or butter; set aside
In a large microwavable bowl, melt chocolate and butter by microwaving in 30-second increments and stirring in-between
Whisk in sugar until well combined
Whisk in eggs and vanilla until well combined
Whisk in four just until combined
Fold in crème de menthe pieces
Pour batter into prepared baking dish and bake 25-30 minutes or until a knife comes out clean
Set brownies aside to cool and prepare buttercream

Creme de Menthe Buttercream

Beat butter in the large bowl of an electric mixer on high speed until light and creamy
Add powdered sugar and crème de Menthe and mix on low until incorporated
Increase speed to high and mix until filling is light and fluffy
Spread buttercream over cooled brownies; slice and serve

Notes

Brownies adapted from Baker’s

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Thick and Fudgy Peppermint Mocha Brownies

Mint Cookies and Cream Buttercream Cups

Thin Mint Cookie Cake

Blog

What to Bake for Passover

March 28, 2012 Keep It Sweet 35 Comments

In case you didn’t notice, we are officially moved over to my new site! You may want to double check that your feed or email subscription are coming from the right place. Please let me know if you are having any problems as we are still working out some glitches… which may include disappearing recipes.

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I am a little bit all over the place this week! Monday’s post never happened and it is a small miracle I’m getting this one up today. The new website launched Sunday afternoon and I’m already busy fulfilling orders like a mad woman. It looks like next week I’ll be up to my eyeballs in matzo! While the first influx of orders seemed overwhelming at first, once I took a step back and got organized with lists and spreadsheets I felt a lot better. That really has been the key for me working from home this last week and a half… lots of lists and very specific daily schedules.

Some of you commented that you were interested in hearing about the business so I’ll definitely give you some updates on how things are going and how life has changed. For one thing, I think my blog post regularity might come in waves. Whenever I have some KISD downtime, I work on the blog… but sometimes there is none. I’ll do my best to keep the new recipes coming, though! And be on the lookout for special discounts or giveaways in upcoming posts.

Next week Passover starts and for those of you who don’t know, it means 8 days without bread, or really anything with leavening… plus a whole list of surprising rules like no peanuts or chick peas (depending on your sect). Let’s just say I follow the holiday to the best of my ability. My biggest Passover pet-peeve, though, is the recreation of foods that just aren’t meant to be made without flour, especially when it comes to dessert. Trust me, a kosher-for-Passover chocolate chip cookie is jut not going to be very good. So as a result, I’ve made some recipes that lend themselves to being Passover friendly without even trying:

Chocolate Truffles 3-ways

Flourless Chocolate Cookies

cookie 14

Flourless Chocolate Almond Butter Cookies

cookies 9

Low Fat Banana Cheesecake with Almond Crust with Mixed Berry Sauce

slice of cheesecake 8

Mint Chocolate Chip Meringues

Mint Chocolate Chip Meringues 2

Recipes, Uncategorized

St. Patrick’s Day Mint Chocolate Cookie Sandwiches

March 16, 2012 Keep It Sweet 37 Comments

I’m usually so bad about coming up with holiday-themed desserts. But today, in honor of my LAST DAY OF WORK and tomorrow being St. Patrick’s Day, I’m sharing something so easy that you won’t mind making it last minute.

The secret to these sandwiches is a pre-made wafer cookie. Shhh, I won’t tell. Stuff them with homemade mint buttercream and dip them in chocolate then no one will care. Sometimes it is all about the buttercream anyway.

On another note, after today I’ll be starting my sort-of-new life where I generally work from home, create my own schedule and have to self-motivate. My plan is to create a schedule for myself every Sunday night, get up early every morning for the gym (my usual) and then get dressed and work all day. I’d love any tips you have on staying motivated and being efficient when you work from home!

Oh and suggestions on how to not end up in the kitchen eating cookies all day would probably be helpful too.

Oh wait, you want to know how to make these? Head on over to Fox for the recipe!

Blog, Recipes

Chewy No-Bake “Thin Mint” Bars

February 23, 2012 Keep It Sweet 44 Comments

Sometimes I have a million recipe ideas going through my head at a time and can’t get into the kitchen fast enough.

And sometimes I have baker’s block.

Every cookie or brownie variation will feel overdone and the creative section of my brain goes into freeze mode.

Sometimes I really get stuck and just need a day or two out of the kitchen, and sometimes all I need is a visit down unused ingredients lane.

Half a bag of marshmallows that are living on the edge of stale? Check. An open package of Oreos that I need to bake with before Matt eats the last sleeve? Got that. A half-used package of chocolate mint candies that was hidden in the back of the drawer for months? Don’t mind if I do. Oh yeah, and butter. I always have butter.

I’m so glad I took advantage of what I had on hand because these bars came together quickly, with minimal dish washing and no oven time. Sometimes the best baking is no baking at all! Especially when the end result tastes like a Thin Mint.

Take that Girl Scouts.

Head over to Fox to get the recipe for my Chewy No-Bake “Thin Mint” Bars!

Blog, Recipes

Mint Chocolate Chip Meringues

October 18, 2011 Keep It Sweet 33 Comments

Sometimes you need a light and refreshing cookie to balance out desserts like this. As the cooler weather is moving in, the comfort of indulgent cookies, cakes and pies is more and more appealing. However, I’m determined not to gain weight as we get through the winter. In fact, I’d like to get rid of the couple of pounds that have snuck up on me over the last several months.

But don’t expect things to get all diet-y around here. I really believe in balance and balance includes indulging in real butter-filled desserts in moderation. But usually sometimes, one cookie or one slice of cake just doesn’t do it. It is a time like that when something a little lighter is best. That way you can have 10 4 cookies instead of 2.

I find that meringue cookies are a little underrated. It used to be a nice treat when we would come home to a fresh batch of chocolate chip meringue cookies waiting in the kitchen. The light and crispy exterior complimented by a chewiness just in the center makes for a nice change of pace. Adding in the mini chocolate chips is a bonus.

While my mom always went with the classic meringue, I decided to change things up with a mint chocolate chip version. Just a little bit of crème de menthe adds a nice flavor touch to the cookies.

The thing that made baking these cookies a little more fun than usual was a new toy in the kitchen. OXO sent me some kitchen supplies including this OXO Egg Beater. It is so much easier than trying to beat the eggs by hand but you get to feel more active than using an electric mixer. Plus, it is great for making a small batch when a regular electric mixer can’t reach the bottom of the bowl. I even used the egg beater when making breakfast today. The fact that it is dishwasher-safe makes it an every day tool!

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Mint Chocolate Chip Meringues

Yield: Makes 28 meringues

Ingredients

2 egg whites at room temperature (not from the carton)
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon creme de menthe
2/3 cup semi-sweet mini chocolate chips

Cooking Directions

Pre-heat oven to 350 degrees
Line two baking sheets with parchment paper and set aside
In a large bowl, beat egg whites with OXO egg beater using high speed (or an electric mixer with the whisk attachment) until lightly foamy
Add cream of tartar and continue to beat until mixture is very foamy
Add in half granulated sugar and beat until mixture is a creamy white
Add crÃ¨me de menthe and remaining sugar
Beat at high speed until meringue has formed a thick better that is a glossy white and stiff peaks form from beaters or whisk
Lightly fold in chocolate chips
Use a teaspoon to drop spoonfuls of meringue on to baking sheets
Place baking sheets in center of oven and turn oven off; leave meringues in oven for two hours or until firm and crisp

Adapted from Emeril [/print_this]

Disclaimer: I received the OXO Egg Beater and other kitchen accessories as a part of the Foodbuzz Tastemaker program. All of the opinions expressed in this post are my own.

Any tips on eating desserts in moderation? I would love to learn how to do that!

Blog, Recipes

Double Chocolate Mint Krispie Treats

May 17, 2011 Keep It Sweet 34 Comments

First of all, a huge thank you for all of your inspiring comments on Sunday’s post! I was actually a little nervous to hit publish but I’m so glad I did. I love this community:-)

Now, let’s get back to the desserts! For the shower, I made some of my old favorites and a couple of new recipes. Additionally, I made cookie brownie layer bars, a strawberry birthday cake (recipe to come!) and these Double Chocolate Minty Treats.

Coming up with the menu for an event like this is so much fun. Just like with my Thanksgiving dinner party, I wanted to have a variety of delicious and fun pick-up desserts. After accounting for chocolate, caramel, peanut butter and sweet and salty, I knew I needed to fill the hole for Sara’s love of chocolate with mint. Madison’s rice krispie treat pops immediately caught my eye, but I knew I didn’t have time to make individual pops for a big crowd. Instead, I made the rice krispie treats in their regular form and dipped them in chocolate to keep them special, fun and delicious. It turns out these were the favorite for quite a few people so I think the recipe was definitely a success!

Start by melting butter in a large pot

Add the marshmallows and stir until they are completely melted

Remove pot from heat, and stir in Andes

Add rice krispies to the mixture and stir

Once everything is combined, press the ingredients into a 13X9 pan lined with foil and allow to cool

Once cool, remove the rice krispie treats from the pan; the easiest way to do this is to flip the pan upside down and peel off the foil

Cut the treats in to small cubes (I made slices in a 9X7 matrix)

Now set up a space to dip your treats in chocolate; I suggest lining 2 jelly roll pans with wax paper for the chocolate to harden

Melt chocolate in a microwave-safe bowl in 30 second increments, stirring in-between each until chocolate is smooth

One at a time, dip rice krispie treats in the chocolate to cover half of each bar

Allow to cool for 1-2 hours[print_this]

Double Chocolate Mint Krispie Treats

Adapted from Espresso and Cream

Makes ~60 rice krispie bites

Ingredients:

½ stick (1/4 cup) unsalted butter
1 10.5-ounce bag mini marshmallows
1 heaping cup Andes (or mint chocolate candy of choice)
7 cups rice krispies
12 ounces semi-sweet chocolate for melting

Directions:

Melting butter over low-medium heat in a large pot
Add the marshmallows and stir until they are completely melted
Remove pot from heat, and stir in Andes
Add rice krispies to the mixture and stir
Once everything is combined, press the ingredients into a 13X9 pan lined with foil and allow to cool
Once cool, remove the rice krispie treats from the pan; the easiest way to do this is to flip the pan upside down and peel off the foil
Cut the treats in to small cubes (I made slices in a 9X7 matrix)
Now set up a space to dip your treats in chocolate; I suggest lining 2 jelly roll pans with wax paper for the chocolate to harden
Melt chocolate in a microwave-safe bowl in 30 second increments, stirring in-between each until chocolate is smooth
One at a time, dip rice krispie treats in the chocolate to cover half of each bar
Allow to cool for 1-2 hours

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Blog

Chewy Chocolaty Cookies with Mint

October 7, 2010 Keep It Sweet 15 Comments

I’ve been trying to figure out what to do with these for a while now.

This is sort of my vice (well, I may have a lot of food vices), but this is one that the husband tries not to support (he tries to save room for my desserts instead).

One of my big memories from growing up is making trips to CVS with my mom and sister every time we were at the mall. Our visit was solely to seek out candy on sale. M&Ms, chocolate bars, skittles, you name it we’d buy it (oh, unless it had coconut in it). I grew up with multiple filled candy dishes around the house. As kids, our friends ALWAYS liked coming over for that reason. Actually, I think they still like it as grown-ups:-) Anyway, now after every holiday, I make a trip to CVS to check out what candy is on sale. There is always a use for Hershey Kisses and Reeses Peanut Butter cups in my opinion, even if the candy is orange and brown, pink and red, or red and green. Luckily, if stored well and you can’t decide what to do with it for 10 months, your candy will still be in good shape.

Then, a few days ago, I started thinking about chewy chocolate cookies. Not chocolate chip cookies, but the chocolate chocolate kind that is almost brownie like in flavor and texture. I thought, now this is the perfect use for the mint chocolate bars. Who needs plain chips when you can have minty chocolate chunks instead? I made Chewy Chocolaty Cookies with Mint with this cookie dough recipe.

These cookies are rich, sweet, chocolaty, chewy and really melt in your mouth. They also have a good deal of mint from the candy melting into them when you bake them. The recipe is pretty basic as far as cookies go and the hardest part is just chopping up your chocolates.

Here are the steps:

Chop candy bars into chunks (no precision needed)

Mix together the dry ingredients and set aside

Now, cream your butter and sugar. There is a lot of it, that is why they are so good:-)

Beat in the sugar, eggs and vanilla

Gradually add your dry ingredients with mixer on low. Then mix at medium speed until well-combined

Stir in your candy bar chunks

Drop dough in heaping tablespoons on baking sheets lined with parchment paper and bake at 375 for 8 minutes

They will come out with only a slight puff (this cookie isn’t meant to be fat and puffy)

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Chewy Chocolaty Cookies with Mint

Makes ~4 dozen large cookies

Ingredients:

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

Dash of salt

1 ¼ cup unsalted butter (2 ½ stick) at room temperature

2 cups granulated Sugar

2 large eggs

2 teaspoons vanilla

2 cups chopped mint flavored candy bars (I used an entire 10 ounce bag)

Directions:

Pre-heat oven to 375

Chop candy bars into chunks and set aside

Mix together the dry ingredients, except for sugar, and set aside

Cream your butter and sugar

Beat in the, eggs and vanilla

Gradually add your dry ingredients with mixer on low; then mix at medium speed until well-combined

Stir in chopped candy

Drop dough in heaping tablespoons on baking sheets lined with parchment paper about 2 inches apart

Bake at 375 for 8 minutes or until cookies are slightly puffy

Let cool on cooling rack

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Cookie cakes, dessert platters, pop-ups and more!