Tag Archive | mint

St. Patrick’s Day Sweets: Mint Muddy Buddies Mix

Hi there and happy weekend! Is anyone else celebrating St. Patrick’s Day on Sunday? I was super surprised when I was told that the holiday of the Irish is technically not celebrated here in Australia, especially after living in Boston for the last 4 years. St. Patrick’s day is just about one of the biggest  holidays of the year there in terms of parties and celebrations! However, since we’re American and both Brandon and I are a little-bit Irish, we are definitely celebrating, regardless of whether or not it’s celebrated here. And by celebrating, I mean I’ll do the baking and he’ll do the beer/wine drinking! Case in point:
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Thanks for the help, love! NOT!

Continuing on with my “no-bake” theme of the weekend, I searched Pinterest for St. Patrick’s Day- inspired recipes this morning, and when I found a “Thin-Mint Puppy Chow” recipe, I chose that as the base of my recipe inspiration. When I say I’m obsessed with puppy chow/muddy buddies, I whole-heartedly mean it. My Mom used to make these quite frequently for my sisters and me growing up, and they still remain a family favorite today. Today’s recipe is a bit different, as it swaps out your typical peanut butter and chocolate flavors for chocolate, white chocolate, and mint flavors. Plus, thanks to the lack of Chex cereal in Australia (seriously, I could not find one box!), I used a “Coco Pops Chex” cereal, that actually ended up being a stellar replacement. Just follow these steps and you’ll have a sweet treat to celebrate St. Patrick’s Day in less than 20 minutes!

St. Patrick’s Day Mint Muddy Buddies Mix
Adapted from Your Cup of Cake
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Ingredients
For the chocolate portion:
5 cups Coco Pops Chocolate Chex (or any Chex-like cereal)
1.5 cups milk-chocolate chips/melts
1/4 cup powered sugar (called baking icing in Australia)
1/2 tsp. of mint extract

For the white-chocolate portion:
5 cups Coco Pops Chocolate Chex (or any Chex-like cereal)
1.5 cups white-chocolate chips/melts
3/4 cup powered sugar (called baking icing in Australia)
1 tsp. of mint extract
1/2 tsp. of green food coloring (or more depending on the level of “green” you’d like)

Optional:
Green chocolate candies (such as M&M’s or Cadbury drops)
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Directions:
1) Place 5 cups of Chex mix in a large mixing bowl and set aside. Then portion out your chocolate chips in a microwave-safe bowl, and microwave them until melted, about 1.5-2 minutes (stir about halfway through), stirring until they are smooth. Add in the mint extract, and mix well.
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2) Pour the melted chocolate over the cereal and mix until the pieces are coated well. Then mix in the powered sugar until combined. (You can also do this in a large Ziploc bag if you prefer to shake rather than stir.)
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3) Next, dump the mixture on a parchment paper-lined baking sheet in order to cool.
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4) Now, for the white-chocolate mixture,  place another 5 cups of Chex mix in a large mixing bowl and set aside. Then portion out your white chocolate chips in a microwave-safe bowl, and microwave them until melted, about 1.5-2 minutes (stir about halfway through), stirring until they are smooth. Add in the mint extract and green food coloring to the white melted chocolate, and stir well.
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5) Pour the melted white chocolate over the cereal, and stir until the pieces are coated. Then mix in the powered sugar until it’s combined. (Again, you can also do this in a large Ziploc bag if you prefer to shake rather than stir!)
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6) Dump this mixture onto another parchment paper-lined baking sheet in order to cool.
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7) Once both mixes are cooled, combine them in a large Ziploc bag or a large bowl if you are serving them immediately. If you have green candies, add these to the mixture and stir.

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Festive muddy buddies=complete!

Instead of using a large bowl, I portioned my mixture into cupcake liners. Not only does this help me stick to a portion-or-two of the treat, I also think it’s a super-cute way to serve these at a party or gathering.
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A festive, tasty, simple treat with no-baking required is a serious winner in my book! Just look how big the batch is:
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We will be eating these all week…if they last that long! Enjoy your St. Patrick’s Day : – )

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Mint Chocolate Chip Cake Cookies

Today marked the start of my holiday baking. Trust me, I’m extremely ashamed…this is a VERY late start for me. To be honest, I didn’t want to make these. I have been DYING to make gingerbread truffles(recipe is soon to come!) but time was an issue tonight. So instead, I settled on this tasty treat. While they aren’t the fanciest of cookies, they certainly are delicious. And I know what you must be thinking…mint chocolate chip, cake, and cookies? Hey it’s Christmas…why not? Plus, these cookies are as good as they sound. They’re moist like a cake, chewy like a cookie, and chock-full of mint flavor.

The best part about these cookies is how easy they are to make. In less than 20 minutes, I had a batch of two dozen cookies. If you’re looking for a quick, tasty, inexpensive Christmas treat, it’s right here!

Enjoy!

Mint Chocolate Chip Cake Cookies
Ingredients:
1 box Devil’s Food cake mix
1/4 cup canola oil
2 large eggs
1 cup chopped mint chocolate chips (I used Andes)
Powdered sugar for garnish (about 1/2 cup)

Directions

1) Preheat oven to 350 degrees and spray cookie sheet with cooking spray or line with parchment paper.
2) Combine cake mix, oil and eggs in a large bowl and mix with a wooden spoon until everything is combined. Then, pour in mint chips and stir.

dough + candies

3) Pour powdered sugar into a small bowl. Roll cookie dough into balls and roll around in bowl of powdered sugar until they are coated in a thin layer of the sugar.

dough ball

rollingggg

4) Place dough balls on cookie sheet and bake for approximately 12 minutes.

dough balls

alllll baked!

 

5) Cool on cooling rack and enjoy.

christmas cookies!

After I taste-tested a few cookies (as every baker should) I packaged them up to give away to my co-workers in these cute little goody bags. If anything gets me excited for work, it’s this! Countdown to Christmas is on!

cookie bags!