mint

Bready or Not Original: Thin Mint Cake

Posted by on Sep 22, 2021 in Blog, Bready or Not, brownies, cake, chocolate, mint | 0 comments

Oh hey, it’s time for cake. A Thin Mint Cake that is neither too big or too small, something that keeps well stashed in the fridge, and looks as amazing as it tastes.

Bready or Not Original: Thin Mint Cake

If you love chocolate and mint, this is the cake for you. The cake is loaded with chocolate flavor, and a ganache adds a shiny finishing touch.

Bready or Not Original: Thin Mint Cake

The middle layer of the cake is essentially a peppermint or mint-flavored buttercream. Sweet but not too sweet, it gives good contrast to balance the prevalent chocolate flavor.

Bready or Not Original: Thin Mint Cake

I used this cake to try out a technique I’ve only read about and seen on TV before–I used four toothpicks to measure the halfway point on the sides of the cake, then tugged a piece of floss to cut the cake evenly in half! It worked out well.

Bready or Not Original: Thin Mint Cake

Of course, you can still use a knife to cut through. The toothpicks will still be a helpful guide.

Bready or Not Original: Thin Mint Cake

This is an ideal birthday or special occasion cake for a small group!

Greatly modified from Eating Well Magazine May 2020.

Bready or Not Original: Thin Mint Cake

This Thin Mint Cake is a glorious, not-too-big-or-small layer cake loaded with chocolate and mint goodness. It’s not hard to make, either. Cutting the cake in half is the trickiest bit, and a piece of floss makes that easy!
Course: Dessert
Keyword: cake, chocolate, layer cake, mint
Author: Beth Cato

Equipment

  • 9-inch cake pan
  • ruler
  • toothpicks
  • unwaxed floss
  • parchment paper

Ingredients

Cake

  • 1 cup all-purpose flour
  • 1/2 cup white whole-wheat flour
  • 3/4 cup white sugar
  • 1/4 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 Tablespoon apple cider vinegar or other cider vinegar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Mint Filling

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 1/2 cups confectioners' sugar sifted, more as needed for consistency
  • 1/4 teaspoon peppermint extract or mint extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 drops green food coloring
  • 2 Tablespoons half and half or milk

Glaze

  • 1/2 cup half and half
  • 1 1/4 cups semisweet chocolate chips
  • pinch salt

Instructions

To prepare the cake

  • Preheat an oven at 350-degrees. Cut a piece of parchment paper to fit inside a 9-inch cake pan. Apply nonstick spray inside pan, place parchment inside, and spray it again.
  • Stir together all-purpose flour, white whole wheat flour, sugar, cocoa, baking soda, and salt.
  • In another bowl, whisk together water, oil, vinegar, and both extracts. Gradually mix the wet ingredients into the dry until the batter is smooth. Pour into the prepared pan. Tap and thump it gently on the counter to knock out as many bubbles as possible.
  • Bake 25 to 30 minutes, until a toothpick in the middle emerges with few crumbs attached. Let the pan cool on a rack for 10 minutes, then invert cake onto the rack to cool completely.

Make the filling

  • Beat the butter until it is creamy and light. Add the confectioners' sugar, 1/2 cup at a time, to fully incorporate; if the mixture is still too soft and loose, add more sugar. Add mint and vanilla extract, followed by the salt. Add a few drops of food coloring to achieve the desired tint. Add the half and half and beat to make the filling fluffy and light.

Slice the cake and fill

  • Stick a toothpick into the halfway point at each side of the cake; four toothpick markers work well. Use a knife to barely slice into the cake above each toothpick. Continue to use a long-bladed knife to slice all the way through, or use a long piece of unwaxed floss with the toothpicks as a guide to divide the cake evenly in half.
  • Place the base of the cake on a serving plate. Spread the filling over the cake. Place the top of the cake over it, cut side down.

Make the glaze

  • Microwave the half & half in a microwave-safe bowl for about a minute, until hot. Stir in the chocolate chips and salt. Stir, stir, stir until the chocolate is smooth and glossy. Let cool about 5 minutes to thicken, then slowly pour and spread glaze over the cake. Let sit at room temperature or in fridge to set, then slice in and enjoy!
  • Store cake in fridge. Exposed sides of the cake will dry out more, but it will still be tasty. Keeps for at least 4 days.

OM NOM NOM!

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    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

    Posted by on Dec 20, 2017 in Blog, Bready or Not, chocolate, mint, no-bake dessert, oreo, pie | Comments Off on Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

    If you need a dessert that is no bake and no fuss, here’s a pie recipe to come to the rescue: No Bake Chocolate Peppermint Pudding Pie!

    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

    This is chocolatey. Minty. Smooth. All the things.

    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

    The filling works with either graham cracker or Oreo crusts. You can’t go wrong with either, honestly.

    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

    There is something liberating about a good no-bake pie at this time of year. Oven space is at a premium–as is time. This pie comes together in about 15 minutes or so, depending on the speed of your burners.

    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

     

    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

    This easy no-bake pie requires short cooking time on the stove to create a delicious dessert. A Bready or Not Original.
    Course: Dessert, Snack
    Keyword: chocolate, mint, no bake, pie
    Author: Beth Cato

    Ingredients

    • 1 graham cracker crust or Oreo pie crust
    • 2 boxes chocolate fudge pudding (NOT instant) or other chocolate pudding; 1.3-ounce
    • 3 Tb cocoa powder sifted
    • 1 teaspoon white sugar
    • 2 1/2 cups milk
    • 1 Tb vanilla extract
    • 2 teaspoons peppermint extract
    • 1 Tb butter
    • 4 ounces Cool Whip about half small container
    • crushed peppermints optional

    Instructions

    • Set out the crust so that it's ready.
    • In a large saucepan at low heat, whisk together the two packs of chocolate pudding along with the cocoa powder, sugar, milk, and both extracts. Stir until it becomes smooth and thick, about 5 to 10 minutes.
    • Turn off the heat and add the pat of butter, whisking until the pudding is silky. Pour everything into the pie crust.
    • Allow to cool for a few minutes, then place it in fridge to set overnight (or place in freezer for a few hours, then set in fridge to thaw a few hours more).
    • Cover the top with Cool Whip. Adorn individual pieces with peppermint bits, if desired.
    • OM NOM NOM!

     

     

    Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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    Bready or Not: White Chocolate Peppermint Blondies

    Posted by on Dec 13, 2017 in Blog, blondies, Bready or Not, chocolate, mint | Comments Off on Bready or Not: White Chocolate Peppermint Blondies

    If you want a treat that is decadent, gorgeous, and loaded with peppermint, bake this up.

    Bready or Not: White Chocolate Peppermint Blondies

    But once you put the peppermint bits on, eat them within a few hours. That’s right, this recipe has the same issue as the Peppermint Chocolate Chip Cookie Sticks a few weeks ago.

    Bready or Not: White Chocolate Peppermint Blondies

    See that picture above? That’s what the peppermint does, melting to look like stained glass. It’s a purely cosmetic issue; the bars still taste fine and the peppermint even retains a slight crunch.

    Bready or Not: White Chocolate Peppermint Blondies

    The solution to this is pretty easy, though. Add the peppermint bits right before serving, or just omit them. Or be prepared to eat them with oozy peppermint on top, as they’ll still taste fine!

    Bready or Not: White Chocolate Peppermint Blondies

    With that disclaimer done, I can say these things taste absolutely delicious. I mean, hello, blondies topped with cream cheese frosting! These are practically a cake.

    Bready or Not: White Chocolate Peppermint Blondies

    Modified from County Living, December 2015.

     

    Bready or Not: White Chocolate Peppermint Blondies

    These blondies deliver sheer holiday decadence! Peppermint, white chocolate, and cream cheese frosting work together in a glorious way. Do note that the crushed peppermint bits will melt after a few hours, regardless of the temperature at which the bars are kept. They'll still taste fine, but they don't look as pretty!
    Course: Dessert, Snack
    Keyword: bars, chocolate, cream cheese, mint
    Author: Beth Cato

    Ingredients

    blondies

    • 3/4 cup unsalted butter 1 1/2 sticks, softened
    • 3/4 cup white sugar
    • 2/3 cup brown sugar packed
    • 3 large eggs room temperature
    • 2 teaspoons vanilla extract divided
    • 3/4 teaspoon pure peppermint extract
    • 2 2/3 cups all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1 3/4 cup white chocolate chips 1 bag

    frosting

    • 16 ounces cream cheese 2 boxes
    • 1 cup confectioners' sugar
    • 1/2 cup peppermints crushed

    Instructions

    • Preheat oven to 325-degrees. Apply nonstick spray or butter to an aluminum foil-lined 9x13 baking pan.
    • Beat together butter, both sugars, eggs, 1 teaspoon vanilla, and peppermint extract. In a separate bowl, whisk together the flour, baking powder, and salt.
    • Stir the dry mix into the butter mix. Add the chocolate chips. Spread the batter evenly in the prepared pan.
    • Bake until golden brown and the middle passes the toothpick test, about 30 to 35 minutes. Cool in pan on rack until room temperature, or place in fridge to chill.
    • When the blondie base is no longer hot, beat together the cream cheese and confectioners' sugar until they are light and fluffy, about 1 to 2 minutes. Beat in the remaining 1 teaspoon vanilla.
    • Spread frosting over blondies. Freeze for 30 minutes or chill in fridge for several hours to set.
    • Add crushed peppermints just before serving. NOTE: after a few hours, the peppermints will melt, regardless of the temperature of the bars. It looks weird, but tastes the same, even retaining a slight crunch. Other than that, the bars keep fine in the fridge for at least 5 days.
    • OM NOM NOM!

     

    Bready or Not: White Chocolate Peppermint Blondies

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    Bready or Not: Peppermint Meltaway Cookies

    Posted by on Dec 6, 2017 in Blog, Bready or Not, cookies, mint | Comments Off on Bready or Not: Peppermint Meltaway Cookies

    Do you love those peppermint meltaway candies that dissolve in your mouth with such refreshing flavor? Imagine that, in cookie form. Yes. Really.

    Bready or Not: Peppermint Meltaway Cookies

    This recipe essentially makes very lightly-textured shortbread cookies. That texture arises from the use of confectioners’ sugar and cornstarch. These are like cookie clouds.

    Bready or Not: Peppermint Meltaway Cookies

    Then you top those small cookies with a smear of frosting and some crushed peppermint bits. The combo… yeah. These are called meltaways, and that’s exactly what they do.

    Bready or Not: Peppermint Meltaway Cookies

    Plus, these things literally LOOK like the holiday season. Like snow and peppermints.

    Bready or Not: Peppermint Meltaway Cookies

    If you’re searching for a recipe to wow everyone in a cookie exchange, these are your cookies, and they don’t even taste or act like cookies. They’ll blow your mind. Blow the minds of everyone there.

    Bready or Not: Peppermint Meltaway Cookies

    Modified from Taste of Home, November 2015.

     

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    Bready or Not: Peppermint Meltaway Cookies

    These cookies taste and act like peppermint meltaway candies! The cookies are like light little clouds, and are the perfect conveyance for the refreshing frosting with peppermint bits.
    Course: Dessert, Snack
    Keyword: cookies, mint
    Author: Beth Cato

    Ingredients

    cookie dough

    • 1 cup unsalted butter softened
    • 1/2 cup confectioners' sugar
    • 1/2 tsp peppermint extract
    • 1 1/4 cups all-purpose flour
    • 1/2 cup cornstarch

    frosting

    • 2 Tb unsalted butter softened
    • 2 Tb milk or half & half
    • 1/4 tsp peppermint extract
    • 1 1/2 cups confectioners' sugar sifted
    • 1/4 - 1/2 cup peppermint candies crushed

    Instructions

    • In a mixing bowl, cream together the butter and confectioners' sugar until light and fluffy, then add peppermint extract. Gradually beat in the flour and cornstarch.
    • Wrap dough in plastic wrap and chill for 30 minutes or so, until the dough is firm enough to work with.
    • Preheat oven at 350-degrees. Using a teaspoon scoop, dole out dough onto a cookie sheet. Use a spatula or the bottom of a glass to lightly compress the cookies, as they may not spread much while baking.
    • Bake for 9 to 11 minutes, until set. Let cool on sheet for 10 minutes, then move to a rack to finish cooling.
    • When the cookies are room temperature, prepare the frosting. Mash the two tablespoons butter until creamy; add the milk and peppermint extract. Beat in the confectioners' sugar until it is smooth. Add more sugar or milk, if necessary, to reach a thick yet spreadable consistency.
    • Use the back of a spoon to frost the cookies then sprinkle with peppermint candies. Store in an airtight container with waxed paper or parchment between layers. Makes about 25 teaspoon-sized cookies.
    • OM NOM NOM!

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    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    Posted by on Nov 22, 2017 in Blog, Bready or Not, chocolate, cookies, mint | Comments Off on Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    Imagine chocolate chip-flecked shortbread sticks adorned with a thin sheen of frosting with dazzling gems of peppermint.

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    If you love peppermint and chocolate, these cookie sticks will bring you bliss. But do heed a rather important warning.

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    If the peppermint bits sit in the frosting for more than a day or so, they’ll actually melt. Seriously. It’s some kind of chemical reaction. Puddles of red goop everywhere.

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    But here’s the thing: the sticks still taste fine if that happens! They just look like they stared at the Arc of the Covenant.

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    So make a big ol’ jelly roll pan of these, and hold off on adding the peppermints adornments until soon before serving. Or put them on, and use it as a kind of science experiment.

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    A very delicious experiment. Did I mention these were like shortbread sticks loaded with chocolate chips and slathered with frosting? Oh yeah. These are good.

    Modified from Crazy for Crust at Challenge Dairy. 

     

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    These handy cookie sticks are loaded with holiday deliciousness with a perfect combination of chocolate chip shortbread, thin frosting, and crushed peppermints. Do note that the peppermint chunks will dissolve into the frosting if they sit there over a day or so, so add them just before serving.
    Course: Dessert, Snack
    Keyword: bars, cookies, mint
    Author: Beth Cato

    Ingredients

    Cookie Sticks

    • 3/4 cup unsalted butter
    • 3/4 cup white sugar
    • 1 large egg room temperature
    • 1 Tablespoon vanilla extract
    • 1/4 teaspoon peppermint extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
    • 1 cup mini chocolate chips

    Frosting:

    • 1/4 cup unsalted butter softened
    • 2 cups confectioners' sugar sifted
    • 1 Tablespoon vanilla extract
    • 3 - 4 Tablespoons milk or cream or half & half
    • 1/4 teaspoon salt
    • 1/3 cup candy canes crushed; or peppermints

    Instructions

    • Preheat oven to 350-degrees. Line a jelly roll pan (10x15-inches) with foil and apply nonstick cooking spray all over the surface.
    • Cream together the butter and sugar until fluffy. Mix in egg and both extracts, followed by the baking soda, cream of tartar, and salt. Add flour until just incorporated, then the chocolate chips.
    • Use your hands to press the dough evenly into the prepared pan. Bake for 15-18 minutes, until it's just starting to turn golden brown at the edges. Cool completely before frosting.
    • For the frosting, cream butter until smooth. Slowly mix in powdered sugar until it starts to become crumbly, then add the salt and vanilla extract. Stir in 2 tablespoons of milk, then add more until it is spreadable consistency.
    • Use the foil to lift the cookie slab onto a cutting board. Use an uneven spatula to frost the full surface. Let the frosting set for a short while. Slice cookies into sticks.
    • DO NOT sprinkle crushed peppermints on until soon before serving--the candies will actually dissolve into the frosting after a day or so, which looks bad though they still taste fine.
    • OM NOM NOM!

    Bready or Not: Peppermint Chocolate Chip Cookie Sticks

    These handy cookie sticks are loaded with holiday deliciousness with a perfect combination of chocolate chip shortbread, thin frosting, and crushed peppermints. Do note that the peppermint chunks will dissolve into the frosting if they sit there over a day or so, so add them just before serving.
    Course: Dessert, Snack
    Keyword: bars, cookies, mint
    Author: Beth Cato

    Ingredients

    Cookie Sticks

    • 3/4 cup unsalted butter
    • 3/4 cup white sugar
    • 1 large egg room temperature
    • 1 Tablespoon vanilla extract
    • 1/4 teaspoon peppermint extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
    • 1 cup mini chocolate chips

    Frosting:

    • 1/4 cup unsalted butter softened
    • 2 cups confectioners' sugar sifted
    • 1 Tablespoon vanilla extract
    • 3 - 4 Tablespoons milk or cream or half & half
    • 1/4 teaspoon salt
    • 1/3 cup candy canes crushed; or peppermints

    Instructions

    • Preheat oven to 350-degrees. Line a jelly roll pan (10x15-inches) with foil and apply nonstick cooking spray all over the surface.
    • Cream together the butter and sugar until fluffy. Mix in egg and both extracts, followed by the baking soda, cream of tartar, and salt. Add flour until just incorporated, then the chocolate chips.
    • Use your hands to press the dough evenly into the prepared pan. Bake for 15-18 minutes, until it's just starting to turn golden brown at the edges. Cool completely before frosting.
    • For the frosting, cream butter until smooth. Slowly mix in powdered sugar until it starts to become crumbly, then add the salt and vanilla extract. Stir in 2 tablespoons of milk, then add more until it is spreadable consistency.
    • Use the foil to lift the cookie slab onto a cutting board. Use an uneven spatula to frost the full surface. Let the frosting set for a short while. Slice cookies into sticks.
    • DO NOT sprinkle crushed peppermints on until soon before serving--the candies will actually dissolve into the frosting after a day or so, which looks bad though they still taste fine.
    • OM NOM NOM!

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    Bready or Not: Peppermint Biscotti

    Posted by on Nov 15, 2017 in Blog, Bready or Not, breakfast, chocolate, mint | Comments Off on Bready or Not: Peppermint Biscotti

    In recent months, I have shared recipes for Snickerdoodle Biscotti and Maple Walnut White Chocolate Biscotti. Now we’re gearing up for the holidays with Peppermint Biscotti.

    Bready or Not: Peppermint Biscotti

    I found this recipe in a Food Network Magazine from December 2015. I made it following their instructions, wasn’t pleased with the results, and made it again with numerous changes. This one worked.

    Bready or Not: Peppermint Biscotti

    I love how white chocolate chips work in biscotti. Since they bake up to be extra crispy, the chips add just the right touch of sweetness to complement the crunchiness.

    Bready or Not: Peppermint Biscotti

    The topping is what makes these scream “Holiday season!” I love the goopy drizzles atop these sticks, with generous amounts of crushed peppermints on top.

    Bready or Not: Peppermint Biscotti

    As these are biscotti, they keep well for days and weeks. If you’re mailing these, of course, be wary of the temperatures the package may encounter in transit. That’s something I always must consider here in Arizona!

    Bready or Not: Peppermint Biscotti

    Eat these biscotti on their own, or totally bliss-out and dip them in coffee or tea.

    Bready or Not: Peppermint Biscotti

    These Peppermint Biscotti are infused with peppermint flavor from the flecked drizzle on through the cookies themselves. They look and taste like the holiday season!
    Course: Breakfast, Snack
    Keyword: biscotti, chocolate, mint
    Author: Beth Cato

    Ingredients

    biscotti

    • 2 1/3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 Tablespoons unsalted butter room temperature
    • 3/4 cup white sugar
    • 2 large eggs
    • 1/2 teaspoon peppermint extract
    • 1/2 cup white chocolate chips

    topping

    • 4 oz white chocolate
    • drizzle oil if needed
    • 2 candy canes crushed

    Instructions

    • Preheat oven to 350-degrees. Line a baking sheet with parchment paper; set aside.
    • In medium bowl, measure out the flour, baking powder, and salt; set aside.
    • In a big bowl, beat together the butter and sugar until light and fluffy. Add the eggs and peppermint extract. Slowly stir in the dry mix until just incorporated, then add the white chocolate chips.
    • Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
    • Bake about 25 minutes, until the biscotti is lightly browned. Remove the baking sheet, but be sure to leave the oven on.
    • Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
    • Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
    • Cool completely on the baking sheet. Crush the candy canes.
    • Melt the white chocolate on the stovetop or in the microwave; if necessary, stir in a drizzle of coconut oil or vegetable oil to make the chocolate loose enough to dribble.
    • Drizzle the chocolate all over the biscotti, then immediately sprinkle peppermint chunks over them. Let them set for a few hours at room temperature or in the fridge.
    • Store in an airtight container as long as a few weeks.
    • OM NOM NOM!

     

     

    Bready or Not: Peppermint Biscotti

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