homemade – My Lowcountry Living

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:

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.
Add the egg, vanilla extract, and peppermint extract. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

2. Bake the Cookies:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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.
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:

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.
Stir in the peppermint oil and vanilla extract into the melted chocolate until well incorporated.

4. Coat the Cookies:

Line a baking sheet with parchment paper.
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.
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/

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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:

Add the vegetable oil to a Dutch oven and warm up over medium high heat.
Add 1/2 tsp salt and 1 tsp pepper and season the steak.
Cook the steak in small batches, and brown the steak on all sides (1-2 minutes).
While the steak is cooking cut up your vegetables (onion, celery and carrots) and set aside.
After each batch of steak is cooked remove and set aside.
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.
After 4-5 minutes add your chopped garlic and cook for 1-2 minutes, then remove all vegetables and set aside.
Add 2 Tbsp tomato paste to the Dutch oven and brown for 1-2 minutes.
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.
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.
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.
After 30-40 minutes your soup is ready to serve.
Enjoy!

The Best Homemade Beef and Barley Soup

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

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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.

Homemade French Onion Soup

French Onion Soup is a favorite in my family. In fact, one of my daughters always loves to have it for her birthday. One of the best places to get it was a restaurant in Fort Collins, Colorado called Canino’s. The restaurant recently closed after more than 40 years of business when the owner retired, but I can still taste that soup every time I think of it. French Onion soup is surprising simple to make and you probably have most of the ingredients in your pantry. So, let’s get out the onions and make some soup!

Ingredients:

½ cup unsalted butter

4 Onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

½ tsp black pepper

1 tsp kosher salt

1 cup red wine

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

½ pound grated Gruyere cheese

Directions:

Melt butter in a Dutch oven over medium heat.
Add the onion, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add wine and bring to a boil, reduce heat and simmer until the wine has evaporated (about 5 minutes)
Discard the bay leaves and thyme sprigs.
Dust the onions with flour and give them a stir. Turn the heat down to medium low and cook for about 5 minutes.
Add beef broth and bring back to a simmer for 10 minutes.
Salt and Pepper to taste.
Preheat the broiler and arrange baguette slices on a baking sheet and cover with the gruyere and broil until bubbly and brown.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Enjoy!

Homemade French Onion Soup

You can purchase a Dutch oven to make French Onion Soup at Amazon.

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.

Homemade breakfast sausage that would make Jimmy Dean jealous.

I love breakfast and my favorite breakfast food is breakfast sausage. But, the sausage we buy at the store is filled with additives, preservatives, lots of salt and sometimes ingredients that we can’t even pronounce. My homemade sausage is fantastic with no preservatives and you control how much salt goes in and you know every ingredient in your sausage. This is so good that even Jimmy Dean will be jealous. It is quick and easy, so enjoy.

Ingredients:

1 pound ground pork (can be substituted for chicken, turkey, or venison)

3/4 tsp salt

1/2 tsp dried parsley

1/4 tsp ground sage

1/4 tsp ground black pepper

1/4 tsp dried thyme

1/4 tsp crushed red pepper flakes

1/4 tsp ground coriander

(optional – 1/2 tsp MSG to enhance flavor)

Directions:

Combine all seasonings together then mix well with meat until fully incorporated.
Refrigerate for at least 1 hour for the meat to soak in the spices. Overnight is even better!
Form into patties or stuff into casings to form links and pan fry until cooked as desired.
Enjoy!

Homemade Breakfast Sausage that would make Jimmy Dean jealous

You can purchase a cast iron pan to cook your breakfast sausage at Amazon.

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.

Old Fashioned Homemade Pancakes, just like grandmas!

Pancakes are the ultimate feel-good breakfast food and you probably have settled for making yours with a mix from a box. The box pancakes are fair, but it you want those light and fluffy tasty pancakes that your grandma used to make without having to drive out to the nearest IHOP. All you have to do is follow this simple recipe.

Ingredients
1 cup all purpose flour
¼ cup white sugar
1 tbsp baking powder
¼ tsp salt
1 cup room temperature milk
1 egg at room temperature
1 tbsp oil

Directions
1. Combine the flour, sugar, baking powder and salt in a mixing bowl.
2. Add milk, egg and 1 tablespoon oil and mix well.
3. Preheat a griddle or a cast iron pan over medium high heat, and spray with non-stick cooking spray.
4. When griddle is hot pour batter onto griddle in a 4-5 inch circle. Cook until bubbles form on the top of the pancake and the edges are dry (this will take 4-5 minutes). Flip and cook until browned on both sides (another 4-5 minutes). Repeat with remaining batter and all batter is cooked.
5. Plate the pancakes and top with your desired toppings such as butter, fruit, powdered sugar, or maple syrup.
6. Enjoy!

https://youtu.be/OspREDaYCqg

Old Fashioned Homemade Pancakes

Authentic Mexican Restaurant Style Salsa

Chips and salsa are one of America’s favorite snacks. We like to eat them at restaurants, on Taco Tuesday’s, as snacks during the big game or other sporting events. There is nothing better than fresh homemade salsa and once you try this recipe for authentic Mexican restaurant style salsa you will never buy salsa at the store again.

Ingredients
28 ounce can of whole tomatoes

3 small cloves garlic

1 tsp salt

½ tsp cumin

1 loosely packed cup of cilantro

½ white onion

1 jalapeno

Juice from one lime

Directions:

Add all ingredients to food processor or blender.
Pulse blend to achieve desired amount of smoothness or chunkiness.
Enjoy!

Authentic Mexican Restaurant Style Salsa

Homemade Yogurt

Yogurt is one of my family’s favorite breakfast items. It makes a quick breakfast by itself or even with a little fruit or granola mixed into it. However, store bought yogurt can contain lots of added sugars and preservatives. Why buy store bought yogurt with all those additives when you can make it at home with just three ingredients. It is super easy and requires little work to make, it just requires time in your Instant Pot.

Ingredients:
1.5 liters of ultra pasteurized milk (I prefer to use the fairlife brand)
1 fourteen ounce can of sweetened condensed milk
2 tbs of yogurt starter*

*note – You can use yogurt cultures or just use some store bought plain Greek yogurt. I like to use 2 Tbs of Fage Greek yogurt for my starter. Once you have made your own batch of yogurt you can use your own yogurt as a starter for future batches by just setting some aside to use later. I freeze 2 Tbs from each of my batches and then defrost it when I am ready to make yogurt.

Directions:
1. Pour your ultra pasteurized milk into your instant pot.
2. Add the sweetened condensed milk. You can use all the can for a sweeter yogurt, or you less depending on your personal taste. You may even omit the sweetened condensed milk and without this, you will have a Greek yogurt.
3. Add you starter
4. Mix all the ingredients together with a whisk.
5. Put your lid on your instant pot and set to yogurt mode for 8 hours.
6. After 8 hours you can remove your yogurt and refrigerate it until you are ready to eat it. I refrigerate mine overnight before eating it the first time.
7. Enjoy!

Homemade Yogurt in your Instant Pot

You can purchase an Instant Pot to make yogurt at Amazon.

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.

Better than Olive Garden Alfredo!

Alfredo is one of life’s great comfort foods. Surprisingly, it is super simple to make and you can create a fettuccine alfredo meal in just 20 minutes that tastes even better than the alfredo you get at the Olive Garden.

Ingredients:

½ stick of butter (8 tbsp)

2 cloves garlic (minced)

2 tbsp all-purpose flour

2 cups heavy cream

½ cup grated Parmesan cheese

½ cup grated Romano cheese

1/8 tsp ground white pepper

Pinch salt

1 pound fettuccine noodles

Directions:

Fill large pot with water and preheat it to boil the fettuccine noodles. When the pot of water starts boiling add the pasta to the water and cook it according to directions.
Melt the butter in a saucepan on medium heat. Add the minced garlic to the melted butter and cook for one minute.
Whisk in the flout to the melted butter and cook for 1 minute while stirring.
Add the heavy cream and continue to stir while the mixture comes up to a light boil. Reduce the heat and stir as it thickens.
Stir in the Parmesan and Romano cheeses into the butter and heavy cream.
Add the white pepper and salt.
Drain the pasta and mix it into the alfredo sauce.
Plate the pasta with alfredo sauce and garnish with parsley and/or add chicken if desired.
Enjoy!

Better than Olive Garden Alfredo!

The Best Homemade Refrigerator Dill Pickles

When ever you have fresh cucumbers from your garden or the farmers market there is no better way to have them than to make homemade refrigerator pickles. This easy recipe is simple and doesn’t go through the canning process, instead we quickly make the pickles and they are ready to eat in 48 hours.

Ingredients:

3 pickling cucumbers, approximately 4 inches in length

3-5 sprigs of dill weed

½ cup apple cider vinegar

½ cup water

2 cloves garlic

1 ½ teaspoons kosher salt

¼ teaspoon granulated sugar

¼ teaspoon whole black peppercorns

¼ teaspoon whole yellow mustard seeds

1 bay leaf

Directions:

In a small pot mix the vinegar, water, garlic, salt, sugar, peppercorns, and mustard seeds and bring to a simmer until the salt and sugar dissolve, then remove from heat to cool.
Slice the cucumbers lengthwise into quarters and pack a pint-sized jar with the cucumbers, dill sprigs and bay leaf.
After the brine has cooled down fill the jar to the top, completely covering the cucumbers.
Close lid and place in the refrigerator.
You can eat them after 48 hours. Enjoy.

The Best Refrigerator Dill Pickles

How to make the Best Silky Smooth Egg Drop Soup

Egg Drop Soup is the simplest Chinese recipe and it is the perfect side dish when you make Chinese food at home. This easy recipe shows you how to make the best silky smooth soup and long strings of egg. This is the perfect soup to add to your next homemade Chinese dinner and your family and friends will think you purchased it from a Chinese restaurant.

Ingredients:

4 cups of chicken broth

1/2 tsp. salt

pinch of white pepper

2 tbsp. corn starch

2 tbsp. water

2 large eggs

1 tsp. sesame oil

chives for garnishment

Directions:

Pour chicken broth into a small pot and heat on medium heat until starting to bubble.
Mix corn starch and water in a small bowl and then pour into the chicken broth, stirring occasionally to prevent the corn starch from clumping.
When the broth starts to boil turn off the heat and let cool until it stops boiling.
Mix eggs in a bowl and pour into the warm chicken broth very slowly while stirring the eggs in. Make sure the broth has been removed from heat. If you pour the eggs in when the broth is boiling the eggs will break up into small balls instead of forming long silky strands.
Add salt, pinch of pepper, and sesame oil and mix together.
Serve and garnish with small cuttings of chopped chives.
Enjoy!

The Best Silky Smooth Egg Drop Soup