This Week in Treats

Sunday was another grey day perfect for staying in.  I counted walking around the mall as my morning workout and quickly got comfortable upon returning home.  This is a bit of a transition week for me.  Last week was my last week of full time, but my new summer schedule doesn’t start until next week.  Yesterday, I did some orientation at a different clinic before working my full Tuesday, Wednesday, and Thursday schedules.  It’s only fitting for my last Tuesday of work that it is my turn for Treat Day!

 

In the past,  I have covered the table with dips and desserts.  This time I went a little more low key and since the BOY and I decided to be too lazy to go to the grocery store on Sunday, I got started baking with what I had available in the house.

 

First up…brownies!

 

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I found a box of Thin Mints in the freezer and always keep Baker’s chocolate on hand.  I followed the brownie recipe on the package, which is rich and tasty.

 

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I poured half of the batter into a greased 8 inch square pan.  Then layered on my somewhat frozen cookies, and dumped the rest of the batter over the top.

 

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I baked up up the brownies per the directions and then let them cool while I worked on some of my other sweets!

 

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Although the brownies smelled wonderful, they looked a little boring.

 

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Which was nothing that white chocolate drizzle couldn’t fix!

 

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After an afternoon in the kitchen, I was happy to retreat to the couch to catch up on this season of So You Think You Can Dance!  I missed last summer, and was laughing and crying my way though the auditions.  I swear I saw like 30 people who could win the entire show!

 

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You know how I love to taste test my baking, so I packed everything away for Treat Day and made sure to get up early Monday morning for a post baking day run!

 

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What is your favorite from scratch brownie recipe???

Link ‘em up!!!

 

 

Baker’s One Bowl Thin Mint Brownies

From Baker’s Chocolate

 

Ingredients

1pkg.  (4 oz.) BAKER’S Unsweetened Chocolate

3/4 cup  butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 sleeve (16 cookies) Thin Mints (plus more for garnish if desired)

2 squares of BAKER’S white chocolate (optional)

 

 

Directions

Heat oven to 350°F.

Spray an 8×8 inch pan with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well.

Pour half of the batter into prepared pan.  Place cookies in single layer over batter.  Cover with remaining batter spreading evenly over the cookies.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Melt white chocolate and drizzle over brownies.  Sprinkle with crushed Thin Mints if desired. 

Serve warm or cold!

 

*NOTE: You could follow a similar process using a box mix if you prefer.

 

What else can you do with Thin Mints???

Thin Mint Brownies

Thin Mint Fudge

Thin Mint Truffles

Thin Mint Bark

Girl Scout Cookie <3

If these two were in the same class in elementary school, they’d have matching BFF necklaces.

 

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Need proof…try this Thin Mint Fudge! 

 

 

I have been looking forward to making these since this batch of girl scout cookies arrived at my office.  For my latest Thin Mint recipe, I drew inspiration from everyone’s favorite Oreo Balls.  However, my Happy Spring Oreo’s were engaged in another ‘project’ with cookie dough and brownies.

 

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To start, I threw one box (two sleeves) of Thin Mints into my food processor until crumbly .

 

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I stirred them into an 8oz package of softened cream cheese.

 

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The longer you let your cream cheese sit out, the better.  Or you will get a massive arm workout.  And…if like me you already lifted this morning, your arms will get tired from stirring really quickly!

 

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The effort is totally worth it.  Get ready to get a little messy and begin rolling the cream cheese mixture into balls.

 

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Lick off your covered fingers and then place the balls into the freezer.

 

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I know…they already look good enough to eat!  But don’t skip this last step of dipping them in melted mint chocolate.

 

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You can smell the mint chocolately goodness in my kitchen and it smells GOOOD!  I used the double fork method for dipping and draining.  It worked well (it is a quick way to dip and dunk), but as you can see I am a messy chocolate dipper!

 

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Oh well!  Everything tastes just as good with a little extra chocolate!

 

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Speaking of extra chocolate, I hate to waste anything, especially chocolate, so I found something else to dip in this mint chocolate mixture…a few leftover Oreos.

 

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Chocolate covered Oreos are yummy, but MINT chocolate covered Oreos are fantastic!

 

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These Mint Chocolate Thin Mint Truffles are the perfect combination of dark rich chocolate and fresh mint flavor.

 

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I know you have a box of Thin Mints hiding in the back of your freezer (I still do).  Dig them out and make these.  You will LOVE them!  Feel free to write me thank you comments below.

 

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Store these in the freezer (along with your chocolate covered Oreos) in an air-tight container, or they will disappear quickly.  The BOY spotted the Oreo’s the minute he walked in the door and enjoyed some mint chocolate madness for dessert after dinner.

 

Here are a few other recipes that use Nestle’s Dark Chocolate Mint Morsels:

 

Mint Chocolate Chip Almond Butter

 

Chocolate Thin Mint Bark

 

Trail Mix Cookies

 

 

 

Mint Chocolate Thin Mint Truffles

 

Ingredients

1 box Thin Mint Cookies

1 8oz package of cream cheese, softened

1 10 oz package of Nestle Dark Chocolate Mint morsels

(if you can’t find these and don’t stockpile them like I do, then substitute in dark chocolate chips or chocolate almond bark)

 

Directions

-Place 2 sleeves of Thin Mint cookies in a food processor and pulse until completely crumbled.

-Stir together softened cream cheese and cookie crumbs until well combined.

-With your hands, roll mixture into balls.  Place them in an air-tight container and freeze for at least 1 hour.

-Using microwave or double broiler, melt your mint chocolate chips in 30 second intervals.  If you want, stir in some Crisco to thin the chocolate.

-Dip your Thin Mint balls into the chocolate and then place on a baking tray lined with wax paper.  Let cool until hard (or place in the refrigerator to decrease cooling time).

-Store in the freezer.

Thin Mint Madness

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It’s cookie time!  Girl Scout cookie time!  Every time I hear that, I have to think of the 80’s classic Troop Beverly Hills when the underdog troop (led by Shelly Long)  head out to sell cookies and they start singing….ya’ll know what I’m talking about (and if you don’t…rent it!).  The best part is that the girls start selling cookies outside of the gym and the ladies come out of the gym (in their full 80’s workout attire) and start grabbing up cookies.

I bought some girl scout cookies from a patient and to avoid the ‘run home from the gym and grab up the cookies’ event from happening, I decided to use them in some fun recipes for my girl’s weekend.  I settled on a fudge and bark and although they are MY ORIGINAL recipes, don’t get too excited…they are super simple…but do get a little excited because they are REALLY GOOD!

 

Thin Mint Fudge

This recipe only has a few ingredients, and starts with Nestle chips.  If you find these dark chocolate and mint chips at the store, scoop up a few bags because they are seasonal and won’t be around for much longer.  There are other fun recipes you can make with them, but they serve as the perfect base for a mint fudge.

 

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In order to crush my cookies, I decided to pull out my mini food processor.  In my head, I saw the cookies breaking into large chunks, but instead, I got more of a powder and a few full cookies.  I broke up the cookies by hand (very easily) and then started on the fudge.

 

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Melt the chips with 1 can of sweetened condensed milk on low heat.  Stir often as the chocolate will melt quickly.  Once smooth, stir in a dash of vanilla (I didn’t measure, but every other recipe calls for 1 teaspoon, so that should work well).

 

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Stir 1/2 of the cookie mixture into the melted chocolate.  Then spread out on a greased (I stick with the trusted PAM) cake pan.  The size of the pan will determine how thick your fudge is.

 

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Sprinkle the rest of the cookies on top, pressing them into the fudge, and refrigerate for about 2 hours.

 

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The fudge turned out amazing !  It is smooth and creamy and has just the right blend of chocolate and thin mint crunch!

 

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Chocolate Thin Mint Bark

Since I knew I was looking for bigger cookie pieces, this time I used half the cookies at a time in the processor and pulsed for a shorter time.  I definitely got some bigger cookie chunks with this method.

To make bark, starting by microwaving chocolate (I used the Almond Bark candy that I had in the house) in a glass bowl until melted.  Use a big enough bowl so that you can stir some of the cookie mixture into the chocolate.

 

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When well blended, spread the chocolate and cookies onto a cookie/baking sheet lined with wax or parchment paper.

 

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Sprinkle with remaining cookies and use spatula to press down into the chocolate.  Freeze for 20 minutes.

 

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Melt 1-2 squares of white chocolate in microwave.  Using a spoon (or any other method), drizzle the white chocolate over the hardened bark.  Freeze for another 20 minutes.

 

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Break apart and serve.  The bark tastes just like a thin mint with some extra chocolate (never a bad thing).  The bigger cookie bites are perfect and the white chocolate adds to the look of the bark.

 

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As cheesy as the old girl scout song about making new friends, but keeping the old goes,  these treats brought old and new friends together in my kitchen for good conversations and lots of laughter!

 

Thin Mint Fudge

Ingredients

1 sleeve thin mint girl scout cookies

1 bag of Nestle dark chocolate and mint chips

1 can sweetened condensed milk

1 teaspoon vanilla

 

Directions

-Spray baking dish with nonstick oil or line with parchment paper.  Using food processor, blend cookies into desired consistency.  If you don’t have a food processor, place cookies in plastic bag and crush with rolling pin or break up by hand.

-In nonstick saucepan, melt 1 bag of chips with milk on low heat, stirring often.  Once smooth, remove from heat and stir in vanilla.  Stir in 1/2 of cookie mixture and immediately spread onto greased pan.  sprinkle with remaining cookies (and any other decorations you desire).

-Cover and refrigerate for 2 hours until set.  Store in refrigerator.

 

 

Chocolate Thin Mint Bark

Ingredients

1 sleeve Thin Mint Cookies

12 ounces chocolate of your choosing

2-4 ounces white chocolate

 

Directions

-Line baking sheet with parchment or wax paper.  Using food processor, blend cookies into desired consistency.  If you don’t have a food processor, place cookies in plastic bag and crush with rolling pin or break up by hand.

-Melt chocolate in microwave until smooth, stirring every 30 seconds to prevent burning.  Mix 1/2 of cookie mixture into the chocolate and stir to combine.  Spread over parchment paper.  Spring remaining cookies on top and press down into the chocolate.  Freeze for 20 minutes.

-Melt white chocolate, stirring every 30 seconds.  Remove bark from freezer and drizzle white chocolate over the top.  Freeze for 20 minutes until set.

-Remove from freezer and break apart into chunks.  Store in Tupperware or plastic bag in fridge or freezer.