How To Make a Mint Julep

1. Put three spearmint leaves in the bottom of a mixing glass.  
2. Make julep syrup by dissolving 2 parts sugar in 1 part boiling water.
3. Pour in 1oz. julep syrup and 1 oz. bourbon.
4. Muddle to crush the mint leaves and mix the bourbon and syrup.
5. Add an additional 3oz. the bourbon.
6. Let the mixture stand for at least 3 minutes. 
7. Strain into a silver or pewter cup filled with shaved ice.
8. Garnish with a spearmint sprig.
9. Serve with a short straw.

Bookmark It

Hide Sites

Double Dip Mint Sticks
A true favorite! Bodgon’s does it again with this class chocolate mint lovers dream come true. Check it out!

Check it out!

Bookmark It

Hide Sites

3/4 cup butter, softened
1 cup confectioners’ sugar
2 squares unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1 1/2 cups all purpose flour
1 cup miniature semisweet chocolate chips
Cookie Icing
Chocolate Drizzle

Directions

In a large bowl, cream the butter and confectioners’ sugar. Beat in the chocolate and mint extract. Gradually add in the flour. Stir in the chocolate chips (dough will be soft).

Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake for 6 to 8 minutes or until firm. Cool completely.

Cookie Icing

2 tablespoons butter, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1 to 2 drops food coloring

In a bowl, combine all ingredients and spread over the cooled cookies. Let set.

Chocolate Drizzle

In a microwave safe bowl, melt chocolate chips and the shortening in the microwave; stir until smooth. Drizzle over cookies.

Makes 54 cookies.

Article Source: http://EzineArticles.com/?expert=Brandy_Summers
http://EzineArticles.com/?Most-Popular-Christmas-Cookie-Recipes—Chocolate-Mint-Dream-Cookies&id=884781

Bookmark It

Hide Sites

Such fear she had never know….trapped on the edge of a slow burning night. A night that had no end. One minute felt like two hours. The candle had barely burned. In this dark corner she hid, behind a door of no dignity. That material object which swings open for all men, unnoticed. How she envied that door. How tight her hand was wrapped around her dagger. If it hadn’t been for the purpose of the object she would have forgotten about it. Her knuckles were white and her whole body was shaking. She hoped they couldn’t smell her fear, because she was soaked with it.

She listened for their footsteps along the wooden hall. All her ears encountered above the sound of the rain was absolute and total silence. There was no sound before the hand clamped around her mouth and the smell of oil, blood, and toil insulted her very senses. She had no time to think as her hands were clamped behind her back and she was shoved out into the hall. “I got er Capt’n. Hidin’ behind the door she was. Thinkin’ that be help’n her.” His breath was dangerously close to hers and she turned her head until the Captain approached in one swift movement cackling so hard he could bust, but unfortunately it was not so. “You be too bold lass. Grabb’n daggers and flee’n.

Why we be nothing but good to ya since we picked ya away from that piece of salvage ya called a home. We be nothing but treating ya as a lass should be treated. That’s not bein’ nice to the men who take care of ya. Killed yor good for nothin’ pa when we cared ye off.” Caressing her face in such a manner she knew what “taking care” of you meant and she couldn’t think of it or her father’s sweet face or she would surely go mad. A man she didn’t necessarily know well, but one who always had enough chocolate mint kisses to give her, hugs if she needed them, and many good stories. A mysterious man who meant more to her than anything. For he was a kind memory.

All the pirates were chortling under the ir breath and wiping their mouths with low stares and she knew what that meant. She knew what it meant for three weeks. She saw above it all. She believed that she would get away. She was not meant to die with a band of dirty pirates. She was born of noble royalty. She was meant to die in comfort with no memories of fear or sadness. Gone away was that perfect image her father had hoped for her before he was murdered. Slow tears rolled down her cheeks, but the composure of her face was still intact. “Cryin? Well, I never seen that on ya before but it makes ya pretty like. Once we be getting’ ye to the ship then we be talkin’ more kind like. After all, I am yar capt’n, aren’t I little lass?” As he stepped away a shot rang out. She felt her life slipping form her and she was surprised to feel relief.

Opening her eyes from the clamor, she realized that it was not her that had been shot. More shots rang out as she dropped to the ground and felt the world slip away. As she awoke she felt herself rising like an angel above a strong hand. When she looked up she swore she saw the face of God. Instead she saw a soldier. “You’re safe, fear not Lady Anne, all will be well. Float on a billion clouds and may God grant you a safe sleep.” Slip away she did and into a land of dreams which although not of the purest of dreams were far above everything else in the arms of comfort.

“Lady Anne’s Mint Chocolate Kisses”*

Ingredients: ½ cup of all-purpose flour, ½ cup of whole wheat flour, ½ cup of margarine softened, 1/3 cup of margarine, 2 tbs of cocoa powder, 5 oz of bittersweet chocolate coarsely chopped, 1/8 tsp of salt, 2 tsp of mint extract, 1/8 cup of sugar, 1/8 cup of Splenda, 7 oz of white chocolate coarsely chopped, 1 egg, and ½ cup of heavy cream.

1)Mix the flours, cocoa, and salt. Beat the softened margarine and sugar in a large bowl on medium speed until creamy. Add 1 tsp of mint extract and the egg; beating just until blended. Mix in the dry ingredients. Press the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees.

2)Butter two cookie sheets. Roll out the dough on a floured surface to 1/8 inch thick. Use a 2 inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll and continue cutting out the cookies until all the dough is used. Transfer the cookies to the cookie sheets, placing them 1 inch apart. Bake for about 6 minutes or until just firm. Transfer to racks and let cool completely.

3)Bring the cream to a boil over low heat. Remove from the heat and stir in the white chocolate until melted. Add the rest of the mint extract and transfer to a medium bowl. Cool for about 30 minutes. Stick the cookies together in pairs with filling.

4)Melt the chocolate and margarine in a double boiler over barely simmering water. Spread on top of the cookies and refrigerate for 30 minutes.

5)Enjoy the smooth surprise of these minty cookies.

* Base of recipe from Cookies and then I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Article Source: http://EzineArticles.com/?expert=Rachael_Rizzo
http://EzineArticles.com/?Cookies-of-the-Soul—Mint-Chocolate-Kisses-and-the-Pirates-Slave&id=1680486

Bookmark It

Hide Sites

Making candy can be a really fun activity. And the results are so worth the effort. Whether for a special occasion or just for the pleasure of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy–my favorite! These delicious Mint Chocolate Truffles are from a recipe I got years ago from a Cooking Light magazine.

MINT CHOCOLATE TRUFFLES

1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.

Note: I got this recipe from Cooking Light in 1999.

Enjoy!

For more of Linda’s Sweet Treat recipes, visit http://ladybugssweettreats.blogspot.com

For her vintage recipes, go to http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
http://EzineArticles.com/?Recipe-For-Delicious-Homemade-Candy—Mint-Chocolate-Truffles&id=2069646

Bookmark It

Hide Sites

The chocolate mint sandwich cookies recipe is quite special! A creamy peppermint filling, sandwiched between two rich chocolate halves, unbelievably delicious!

Ingredients

6 tablespoons salted butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups (12 ounces) semisweet chocolate chips

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

Filling:

2 1/2 cups powdered sugar

1/4 cup salted butter, softened

3 tablespoons milk

1/2 teaspoon peppermint extract

Hardware

Whisk

Medium sauce pan

2 x medium bowls

Cookie sheets

Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Step 2: In a medium saucepan, combine butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool.

Step 3: Preheat oven to 350 degrees F.

Step 4: Beat eggs and vanilla extract into mixture.

Step 5: Gradually add the flour mixture until just combined.

Step 6: Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 10-12 minutes or until firm. Immediately transfer cookies to a cooling surface.

Filling:

Step 1: Combine filling ingredients in a medium bowl; beat until smooth.

Step 2: Spread bottom half of cookies with filling; top with remaining cookies.

Makes about 30 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
http://EzineArticles.com/?Chocolate-Mint-Sandwich-Cookies-Recipe&id=338977

Bookmark It

Hide Sites

Organic Fair Trade Vegan Mint Chocolate Bites

Bookmark It

Hide Sites

Taste this wonderful creation brought you by Kalayx. The combination of chocolate and mint make this cappuccino mix a luxury!

Bookmark It

Hide Sites