Chocolate Chip Mint Cookies

Chocolate Chip Mint Cookies

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Makes about 56 Cookies (tablespoon cookie dough each)

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*1 cup Butter, room temperature

*1 1/2 cups Granulated Sugar

*2 Eggs Room temperature

*1   1/2 teaspoons teaspoon Peppermint Extract

*1/2 teaspoon Sea Salt

*3 cups All- Purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*2 teaspoons Cream of Tartar

*5-6 drops Green Food Coloring

*1   1/2 cups Semi-Sweet Chocolate Chips

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Cream together in a stand mixer, on low speed with the paddle attachment the sugar and butter. Then add peppermint, green food coloring and sea salt. Mix just until food color is mixed through out creamed mixture.

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Sift together in a bowl the dry ingredients: Flour, baking powder,baking soda and cream of tatar.

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Then add the dry ingredients 1/2 a cup at a time. Mix just until combined. Stir in by hand the chocolate chips.

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Using a tablespoon cookie scoop. Scoop cookie dough onto a Silpat covered 1/2 baking sheet.

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Bake cookies at 350*F. for 8- 10 minutes.

Recipe adapted from Friday Cake Night

Enjoy!

Lindy

 

Strawberry Rhubarb Crisp Crumble

I like a lot of crust crumble with my strawberry rhubarb crisp, so I hope you do too!

Strawberry Rhubarb Crisp Crumble

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Crumble Topping and Crumble Crust
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*1 1/2 cups Old Fashion Oats

*1 1/3 cups White Whole Wheat Flour

*1/2 cup shredded Coconut

*1/2 cup packed Brown Sugar

*1/2 teaspoon Kosher Salt or Sea Salt

*2 teaspoons Cinnamon

*3/4 cup Plain Greek Yogurt

*1/2 cup Cold Butter, cubed small

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Combine all of the above ingredients in a bowl except for the cold butter until ingredients are evenly mixed. Then add the cold butter cubes, cut in the cubes with a pastry cutter until crumbly.

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Use 12-14 Ramekins, about a cup each or 9×9 square pan or similar pan. ( I used 8 ramekins and 1  (6 cup) baking dish.).

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Add 1/2 of the crisp crumble to the bottom of each baking dish/ramekins evenly distributed.

Strawberry Rhubarb Filling:

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*3 cups sliced Strawberries

*2 cups sliced Rhubarb

*Zest and Juice from 1 Orange

*1 tablespoon Vanilla Extract

*1/2 teaspoon Almond extract

*2 tablespoons Corn Starch

*4 drops Red Food Coloring

*1/3 cup Honey

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Mix together in a small bowl orange zest and juice, vanilla extract, almond extract, corn starch and food coloring. Then add the honey and whisk until combined.

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Pour the orange mixture over sliced strawberries and rhubarb in a medium bowl. Lightly stir together until all the strawberries and rhubarb are coated.

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Add the fruit mixture on top of the crumbled crust(s).

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Top each ramekin/baking dish again evenly distributed.

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Bake strawberry rhubarb ramekins in a 350*F. oven on baking sheet 30-40 minutes or until golden browning occurs.

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Bake strawberry rhubarb baking dish in a 350*F. oven 50-60 minutes or until golden browning occurs. (Depending on the baking dish size.)

Enjoy!

Lindy