minty muffins? and just two more things

There’s nothing like the thrill of finding something completely new in the food world, though I’m often humbled by how little I know about what’s out there. Take Biscoff: After discovering it here on WordPress, and writing it up myself, I was mildly aghast at having been in the dark about this peanut butter-style spread made out of COOKIES.

Seeing mention of ice cream bread in an electronic newsletter was another wow, though I also wondered why I hadn’t heard of such a thing. Its simplicity–only two ingredients–appealed as did the concept of making bread from ice cream. How could I not give it a go?

Instead of a loaf pan, I used muffin cups (yes, amb, the liners are Valentine’s Day leftovers 🙂 ) and also subbed in 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 + 1/8 teaspoon salt for the self-rising flour.

mint chocolate chip ice cream + self-rising flour

mint chocolate chip ice cream + self-rising flour

in the cups

in the cups

cooling it

cooling it

On paper it looks good: leavened flour plus ice cream, which is dairy, fat, sugar, and flavoring. It could work, right? They certainly looked tasty.

they look like cupcakes

they look like cupcakes

But they were meh at best. The texture was borderline gummy, and the flavor fell flat. Perhaps a dash of vanilla extract or even an egg would have helped, but I don’t feel strongly enough about this project to keep working at it. Why throw perfectly amazing ice cream away when it’s so tasty as-is?

But if you’re up for the challenge, I encourage you to give it a go and report back. Can you turn this recipe into something worth making?

As long as we’re here, I also want to give a shout-out to Bandhna and Trace in the Kitchen for their kind nominations. Bandhna, who tossed the Liebster and Versatile awards my way, writes with great enthusiasm and fun about life, travel, food, fashion, and technology. Her Foodie Fridays can’t be missed and even her fashion posts have been known to be almost edible 😉

You’ve met Trace here before and her posts are always worth a read. We share strong opinions about peanut butter as well as a love of all things food. Trace, to you I say: Thanks for the Sunshine, Sunshine 😀

I admit to not playing these awards games very well. While I for sure want to send oodles of thanks and appreciation to Bandhna and Trace, I’ll skip the Q & A part and send you here for further “nominations.” There are so many amazing blogs out there and to narrow it down–as well as find blogs that have yet to receive these awards–continues to stump me.

In the spirit of “just one more thing” (any other Columbo fans out there?), I’ll finish off with another Minnesota Soybean guest blog link. Go ahead and get your cinnamon-roasted soynuts on and circle back next week for more fun in food.

foodforfun’s guide to irreverent cookie wisdom

Mentioned here before is my delight at meeting like-minded folk in the blogging community. Often, these bloggers write about food, but just as often I’ve enjoyed learning about nonfood topics from experts in other fields. Movies and TV, humor and travel. I’ve even (unwittingly) picked up a bit of sports trivia. (Still looking for a music blog–please recommend!)

Then there’s the “fiction” blog, which took a bit of getting used to. But Fannie Cranium and her adventures pulled me in. Stand-alone “chapters,” each post recounts an episode in (mostly) fictional Fannie’s life. The first paragraph on the About page welcomes readers “to Fannie’s world where she explores the adventures of married life, on the intersection between “I Love Lucy” Way and “Erma Bombeck” Avenue.” This has to be good, right? Even better, Fannie’s stories are authored by a talented (and soon to be famous, I’m sure of it 😉 ) writer who has an eye for detail and a way with words.

And here’s the food connection (you knew there had to be one, didn’t you?): One of Fannie’s stories involved a plate of mint-chocolate chip cookies. I sent off a comment (jokingly) asking for the cookie recipe and darned if author Tracy didn’t send me her cookie recipe! Talk about a class act.

So with many thanks to Tracy–and an urging to you all to check out her fun-to-read stories, which follow the life of Fannie Cranium, husband Richard, friends Bunny and Clarissa, and other assorted and colorful characters–I bring you Mint Decadence Cookies.

Mint Decadence Cookies à la Fannie Cranium

Mint Decadence Cookies à la Fannie Cranium

Mind you, I made changes along the way, but what food blogger worth his or her (chocolate) salt wouldn’t? For starters, instead of grating a large Hershey bar, I gathered leftover chocolate Easter bunnies (about 14 ounces worth) and chopped them into chunks. Also, wanting to apply some of the “irreverent wisdom” found in Tracy’s blog, I tried to get more mileage out of the cookie dough by treating each baking sheet a bit differently.

The first batch was rolled in powdered sugar before baking, the second sprinkled with vanilla salt, and the third with chocolate salt. At this point I was down about two-thirds of the dough and my eyes happened upon a bottle of rum sitting on the counter (you can’t enjoy that Derby Day mint julep without rum, folks). Before I knew it, a splash or so (thinking about 1/4 cup) of rum went into the leftover dough, as did about 3 tablespoons baking cocoa to balance out the extra liquid. These cookies were sprinkled with either vanilla or chocolate salt, then dusted with powdered sugar as soon as they emerged from the oven.

rolled in powdered sugar prebake

rolled in powdered sugar prebake

sprinkled with chocolate or vanilla salt before baking

sprinkled with chocolate or vanilla salt before baking

rum in the batter, dusted with powdered sugar after baking

rum in the batter, dusted with powdered sugar after baking

No matter how they were topped, the cookies were deep, dark, and yum. The mint flavor wasn’t so much a wallop as it was a subtle backnote rendering these cookies Decadent with a capital D. I imagine Fannie and Richard Cranium would approve and I’m hoping Tracy does too. So here’s to friends made while hanging out in the blogosphere. I thank you all for your reads and likes and comments. May you always enjoy chocolate decadence as you continue to write and read about your favorite topics.

Mint Decadence Cookies

1 (10-ounce) bag mint-flavored chips
1 (12-ounce) bag chocolate chips
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup granulated sugar
1 giant Hershey’s candy bar, grated (I used 14 or so ounces chopped assorted chocolates)

Heat oven to 375°F. Grease baking sheets.

In top of double-boiler set over simmering water, melt 3/4 cup each mint chips and chocolate chips over hot, stirring until smooth. Cool to room temperature.

In small bowl, whisk together flour, baking soda, and salt. In large bowl, combine butter, brown sugar, granulated sugar, and vanilla; beat until creamy. Stir in melted chips and eggs; beat well. Gradually blend in flour mixture. Stir in grated chocolate bar and remaining mint and chocolate chips. Drop by tablespoonfuls onto baking sheets. Bake 8 to 9 minutes or until just set. Transfer to wire rack to cool completely. Makes about 60 cookies.