Andes Mint Cookies

• ¾ cup Butter
• 1 ½ cup Brown sugar
• 2 Tablespoons Water
• 12 ounces Chocolate Chips (that’s one package, you can also substitute mint chocolate chips, if need be)
• 2 Eggs
• 2 ½ cups Flour
• ½ teaspoons Salt
• 1 ¼ teaspoons Baking Soda
• 1 package Andes mints (more than you need, but you’ll have some to snack on later!)

Melt together butter, brown sugar, water and chocolate chips, let stand 10 minutes to cool. Add remaining ingredients to form dough. Chill for at least one hour. Line cookie sheet with parchment paper.  Scoop into balls (use a cookie scoop) and place onto parchment paper, making sure you leave room for the cookies to spread. Bake at 350 for 8-9 minutes.  Remove cookies from oven and place half of an Andes mint on top.  Allow it to melt and swirl it on top of the cookie.

These cookies are quite tasty. I highly recommend trying them out. These will definitely be made for my birthday this year!

Got dough?

They were still pretty tasty, though! Much credit goes to the lovely and fabulous Joy of Joy the Baker for this recipe. Hers is actually Cappuccino Cookies with white chocolate. I used regular chocolate chips instead, since it’s what I had on hand. Also, I feel like white chocolate is cheating because it’s not really chocolate. So that’s the reason I chose to rename them mocha cookies.

Mocha Cookies
ever so slightly modified from Joy the Baker

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons instant espresso
• 1 cup chocolate chips

Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.  Set aside and we’ll preheat the oven after we chill the dough.

In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.

In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough with plastic wrap and refrigerate for about 45 minutes.

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.

Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.

Enjoy!

I actually kicked their recipe up a notch by dipping the cooled meringues into melted Andes mint chocolate candies (and when those ran out, I used dark chocolate and mint chips).

Chocolate Dipped Star Mint Meringues
via Better Homes & Gardens

Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

With a clean small paintbrush, brush stripes of red paste food coloring on the inside of a pastry bag fitted with a 1/2-inch open star tip. [Note: Make sure that you use a pastry bag or a Ziploc. I started with a parchment triangle and it DOES NOT WORK! Take my word for it.] Carefully transfer meringue into the bag. Pipe 2-inch stars 1 inch apart onto prepared cookie sheet.

Bake in the preheated oven for 1-1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; let cool. Meanwhile, prep for chocolate dipping by lining two cookies sheets with wax paper.

Once cool, melt Andes Mints or chips until smooth. I melted them in the microwave for 30 seconds at a time, stirring often. Dip each merirngue into the chocolate and set onto the wax paper to dry. You can keep these at room temperature for three days, or frozen for up to three months.

These are great when paired with a delectable Cafe Godiva (recipe next week)!

I brought these to our family Christmas party on Sunday, and unbeknowst to me, I was continuing in a long line of meringue makers in Matthew’s family. I was glad to carry on the tradition, even if I just learned about it! Have you ever made them? Any tips to share?

If you are at work and can’t see me being goofy in the video, just go on and read the recipe below. Their measurements were not specific, and neither are mine!

Pumpkin Spice Latte
inspired by Godiva

Ingredients

• Pumpkin Pie Syrup
• Maple Syrup ( I highly recommend Fresh & Easy‘s Vermont Maple Syrup with Vanilla Bean. It is divine.)
• Warm Milk
• Pumpkin Spice Coffee (freshly brewed)

Put a splash of pumpkin pie syrup into the cup (unless your coffee is pumpkin-y enough on its own; then you have my permission to skip this step). Pour a dash of maple syrup in next. Fill the cup to about the halfway point with warmed milk (if you have a steamer or frother then use that, otherwise just warm it up in the microwave). Fill up the rest of the cup with pumpkin spiced coffee — stir if you need to. Top with whipped cream and a little maple syrup. Amazing. Seriously.

I apologize for the coffee stains on my background. I just have no idea how the coffee got onto that napkin… okay maybe it has to do with my taste testing! What are you drinking on this bleary Tuesday morning? I’m sipping on black coffee, because the hubs makes it for me every morning and I am too out of it to make it fancy before I leave for work!

Spiced Apple Caramels
via Wisconsin Cheese Board

• 2 cups Apple Cider
• 2/3 cup Heavy Cream
• 1 teaspoon Salt
• 1 teaspoon Apple Pie Spice (1/2 teaspooon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
• 1/2 teaspoon ground Cinnamon
• 1 1/2 cups Sugar
• 1/4 cup light Corn Syrup
• 1/2 cup (1 stick) Butter, cubed
• Course Kosher Salt

Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool. Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.

In a large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234°F. Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250°F.

Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with kosher salt. Cool completely at room temperature or refrigerate until set. Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares or tootsie roll size rectangles. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to 2 weeks.

This recipe makes about 75 candies. They would be a great addition to a cookie platter or set out at a party. I packaged mine in little bags and handed them out to my co-workers. My only regret — I did not save any extras for myself!

Healthier Green Bean Casserole

inspired by Campbell’s

• 1 can Cream of Mushroom Soup
• 1 cup Milk
• 1 can (4 oz.) diced Green Chilies
• 2 teaspoons Soy Sauce
• 1/4 teaspoon Black Pepper
• 3 cans (10.5 oz. each) Green Beans (I used French Cut)
• 2 cups French Fried Onions

Combine soup, milk, green chilis, soy sauce and black pepper in a bowl. Add the green beans and one cup of the french fried onions. Mix well and transfer into a 3 1/2 quart casserole dish. Top with remaining one cup of onions. Bake at 350 degrees for 30 to 45  minutes, or until hot all the way through. It will be bubbly and golden brown.

Served alongside a pork chop and quinoa

The chilies add an unexpected kick to this dish, which I really liked. It’s like taking your grandma’s dish and going “Bam! Top that!” Only, I would not do that to your grandma, because that is just not nice. However, if the recipe if from your crazy aunt Millicent, you can totally do that!

I don’t think I have a crazy aunt Millicent, so I can’t throw the smack down. Kind of a bummer. However, I guess I can simply appreciate that I have a wonderful family? Yeah, I will go with that!

Hope you have a wonderful Thanksgiving!

Creamy Pumpkin Soup
via Very Best Baking

• 1/4 cup (1/2 stick) Butter or Margarine
• 1 small Onion, chopped
• 1 clove Garlic, finely chopped
• 2 teaspoons packed Brown Sugar
• 1 can Chicken Broth (14.5 oz.)
• 1/2 cup Water
• 1/2 teaspoon Salt
• 1/2 teaspoon ground Black Pepper
• 1 can (15 oz) Pumpkin
• 1 can (12 oz) Evaporated Milk
• 1/8 teaspoon ground Cinnamon

Mexican Salsa Soup

• 1 can diced Tomatoes with Green Chilies (10 oz.)
• 1 can diced Tomatoes with Jalapeno Peppers (14.5 oz) – this is what makes it spicy, so switch with chilies if you do not want it too hot
• 1 can Cream Style Corn (14.75 oz.)
• 1 can Chicken Broth (14.5 oz.)
• 1 jar Salsa (I used corn, black bean, and roasted pepper salsa – you want something with beans so you have a little in the soup)
• 4 cups shredded Mexican 4 Cheese Blend (16 oz.)

Combine all ingredients in crockpot and cook on low for six to eight hours. Serve hot and top with shredded cheese or diced avocado. We like to have it with chips on the side, perfect for dipping or just cooling off your palate!

Are you having soup this week, or did the heat come back to your neighborhood, like it did to mine?

Broccoli Cheese Soup

• 1 1/2 Tablespoons Extra Virgin Olive Oil
• 1 1/2 Tablespoons Butter
• 1 clove Garlic, minced
• 1 Onion, diced
• 1 head Broccoli, chopped
• 32 ounces Chicken Broth
• 1 cup Milk
• 1/2 cup Uncooked Rice
• 1/2 cup Shredded Cheddar

Pumpkin Spice Cookies
from Laura at Everyday Valentine

• 1 box Spice Cake Mix
• 1 can Pumpkin Puree
• 1 to 1.5 cups Chocolate Chips

Mix together the cake mix and pumpkin puree.  It seems dry at first, but it will slowly turn into a cookie batter-esque consistency.  If it is still super dry after a few minutes, add a tiny bit of water.  Mix in chocolate chips.  Place on parchment paper-lined cookie sheet and bake at 350 degrees for 10 to 15 minutes.

These are so good.  I brought them to church and was asked for the recipe from a lot of people.  So trust me when I say that you want to make these!