Month: January 2024

The Best Homemade Thin Mint Cookies

Hey there, fellow cookie enthusiasts! Welcome today we’re diving into the delicious world of homemade Thin Mint cookies. Now, if you’re like me, you probably wait all year for the coveted Girl Scout cookie season to roll around just to indulge in these minty chocolate delights. Thin Mints are iconic—crisp, refreshing, and downright addictive. But here’s the kicker: they’re only available for a short period every year through Girl Scouts. So, what’s a Thin Mint aficionado to do during the rest of the year? Well, I’ve got the answer for you.

Today, we’re taking matters into our own hands and learning how to make these beloved cookies from scratch. Spoiler alert: it’s easier than you might think! With this simple recipe, you’ll be able to enjoy Thin Mints any time you crave them, not just during Girl Scout cookie season. No more stockpiling boxes in the freezer (though that’s a great strategy too)—we’re going to show you how to whip up a batch of these minty marvels whenever the craving strikes.

So, join me as we go through every step, from mixing and baking the cookies to dipping them in their signature chocolate coating. Whether you’re a longtime fan or a newbie to the world of Thin Mints, this recipe will quickly become a household favorite. Get ready to make these Thin Mint cookies and enjoy them all year round. Let’s get started!

Ingredients

Homemade Thin Mint Cookies Recipe

Servings: About 36 cookies

Ingredients:

For the Dough:

  • 1 cup (8 oz/225 g) butter, softened
  • ⅔ cup (5 oz/142 g) granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 cups (10 oz/284 g) all-purpose flour
  • ½ cup (2 oz/57 g) cocoa powder
  • ½ teaspoon salt

For the Chocolate Coating:

  • 2 ⅔ cups (16 oz/450 g) semisweet chocolate, finely chopped
  • ½ teaspoon peppermint oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut oil

Directions:

1. Prepare the Dough:

  1. In a large mixing bowl or a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add the egg, vanilla extract, and peppermint extract. Mix until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
  5. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

2. Bake the Cookies:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Remove one dough from the refrigerator and roll it out on a floured surface to 1/8 inch thick (0.3). Using a 2-inch cookie cutter, cut the cookies and place the cookies on the prepared baking sheets, leaving some space between each.
  3. Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

3. Prepare the Chocolate Coating:

  1. In a microwave-safe bowl, combine the finely chopped semisweet chocolate and coconut oil. Microwave in 30-second intervals, stirring after each interval until the chocolate is smooth and completely melted.
  2. Stir in the peppermint oil and vanilla extract into the melted chocolate until well incorporated.

4. Coat the Cookies:

  1. Line a baking sheet with parchment paper.
  2. Dip each cooled cookie into the melted chocolate mixture, ensuring it’s completely coated. Use a fork to lift the cookie out of the chocolate, allowing any excess to drip off.
  3. Place the chocolate-coated cookies onto the prepared baking sheet and allow them to set at room temperature until the chocolate hardens. You can speed up this process by refrigerating the cookies for about 15-20 minutes.

5. Enjoy Your Homemade Thin Mint Cookies:

Once the chocolate coating has fully hardened, your homemade Thin Mint cookies are ready to enjoy! Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Nutritional Values (Per Serving – 1 Cookie):

  • Calories: 110-120 kcal
  • Protein: 1-2g
  • Carbohydrates: 13-15g
  • Dietary Fiber: 1-2g
  • Sugars: 7-9g
  • Fat: 7-8g
  • Saturated Fat: 4-5g
  • Cholesterol: 10-15mg
  • Sodium: 35-45mg
  • Potassium: 50-60mg

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes. Enjoy your homemade Thin Mint Cookies!

The Best Homemade Thin Mint Cookies

You can read our post on how to make homemade vanilla extract here: https://mylowcountryliving.net/how-to-make-homemade-vanilla-extract/

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer https://amzn.to/3OhsHri

12 Pieces Round Cookie Biscuit Cutter Set, Graduated Circle for Pastry,18/8 Stainless Steel Donut Cutter Ring Molds https://amzn.to/3vYJ7hJ

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

The Best Beef and Barley Soup

One of my all time favorite foods, whether its cold outside and you want some cold weather food, or some comfort food is Beef and Barley Soup. I love this soup and it’s really simple to make.

Ingredients:

2 lbs beef chuck roast, cut into one inch cubes

1 tsp salt, divided

1 1/2 tsp pepper, divided

2 Tbsp vegetable oil

1 onion, chopped

2 stalks celery, chopped

3 carrots, sliced

3 cloves garlic, chopped

2 Tbsp tomato paste

8 cups chicken broth or stock, divided

1 small bunch thyme

2 bay leaves

6 peppercorns

3/4 cup pearled barley

2 Tbsp red wine vinegar

(optional – fresh parsley for garnishing)

directions:

  1. Add the vegetable oil to a Dutch oven and warm up over medium high heat.
  2. Add 1/2 tsp salt and 1 tsp pepper and season the steak.
  3. Cook the steak in small batches, and brown the steak on all sides (1-2 minutes).
  4. While the steak is cooking cut up your vegetables (onion, celery and carrots) and set aside.
  5. After each batch of steak is cooked remove and set aside.
  6. Add your cut up vegetables to the Dutch oven and sprinkle the remaining salt and pepper (1/2 tsp pepper, 1/2 tsp pepper) and cook for 4-5 minutes until the vegetables brown.
  7. After 4-5 minutes add your chopped garlic and cook for 1-2 minutes, then remove all vegetables and set aside.
  8. Add 2 Tbsp tomato paste to the Dutch oven and brown for 1-2 minutes.
  9. Add 1 cup of chicken broth to the Dutch oven and stir to deglaze the Dutch oven, then add 2 more cups of chicken broth and the beef.
  10. Take a small piece of cheesecloth and add in your thyme, 2 bay leaves, and 6 peppercorns. Tie up the cheesecloth into a small cachet and add to the soup, and simmer with a lid on it for 1 hour and 15 minutes.
  11. After 1 hour 15 minutes remove the lid and add 2 more cups of broth and vegetables, and the barley. Cook for 30-40 minutes. Add the remaining broth or water as needed.
  12. After 30-40 minutes your soup is ready to serve.
  13. Enjoy!

The Best Homemade Beef and Barley Soup

You can purchase a Dutch oven to make your own Beef and Barley soup at Amazon.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, White

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How to make a Hurricane cocktail

Mardi Gras is just around the corner and for those of us who live down south lots of us will probably head to New Orleans to celebrate and drink lots of hurricane’s. The hurricane is a rum based drink that was invented in the 1940’s in a New Orleans bar named Pat O’brien’s. During that time there was a shortage of whiskey so Pat O’brien’s took that opportunity to create the hurricane. I am going to show you how to make two versions. The first is the classic version that is similar to what you would have had in the 1940’s and the second is a modern New Orlean’s version like what Pat O’brien’s makes today.

Classic Version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit syrup

2 oz lemon juice

Directions:

  1. Mix together all ingredients in a tumbler with ice.
  2. Shake for 10 seconds.
  3. Poor into a hurricane glass filled with ice.
  4. Garnish and Enjoy!

Modern New Orleans Pat O’briens version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit juice

1 oz orange juice

1/2 oz lime juice

1/2 oz grenadine

Directions:

  1. Mix together all ingredients in a tumbler with ice.
  2. Shake for 10 seconds.
  3. Poor into a hurricane glass filled with ice.
  4. Garnish and Enjoy!
How to make a Hurricane cocktail

You can purchase a cocktail shaker kit at Amazon.

Cocktail Shaker Set Bartender Kit

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.