I’ve been in a mint mood lately. Mint and chocolate, especially. Except I don’t really like mint chocolate chip ice cream that much. I’ll eat it, but it’s not my first choice.
So, I’m on a mint kick; it’s a holiday thing, I suppose. Currently, I’m in love with McDonald’s peppermint mochas, which I think are better than Starbucks’ version. Not only do I think they taste better, they’re a whole lot cheaper; thanks to a coupon book I received in the mail, the last two medium-sized peppermint mochas I bought at McDonald’s were $1.79 a piece. You can’t even buy air at Starbucks for $1.79.
I found myself in somewhat of a baking quandary this weekend as I cleaned out and rearranged my overflowing pantry. I found a bag of mint chocolate chips hidden in the ‘baking area’ of my pantry that were crying out to be used in a tasty recipe. But my quandary was this: whom shall I bake for? I already sent Christmas goodies to Afghanistan and I can’t make a whole batch of cookies for just Caroline and me because I’ll eat them all. But good news, my pal Mandy has been baking for her husband’s hungry troops and I knew that if I added a batch of mint chocolate cookies to her offerings, those boys would happily eat them. A baker’s best friend is a receptive audience; preferably an audience with high metabolisms.
I used my favorite double chocolate chunk cookie recipe, but replaced the chocolate chunks with mint chocolate chips.
But the minty goodness didn’t stop there.
I had peppermint bark to make, too. Caroline’s friend loves the stuff, so I made some for her, plus I included a box of it with the cookies I gave to Mandy. I probably should have halved the recipe, because it makes a ton, but those boys will eat anything, so it probably won’t go to waste.
I really miss baking for human garbage disposals. Craig’s troops in Georgia ate ANYTHING and within minutes of the container being set down on the table. His co-workers here in Virginia were still very willing taste testers, but most of them were civilians (read: not young soldier boys with super metabolisms) so they weren’t necessarily as willing to eat as unjudiciously. Middle aged spread and the concern over high cholesterol levels have a way of dampening the joy of eating with reckless abandon.
Isn’t it pretty?
Appropos of anything peppermint related, I thought I should send a shout out to Craig, who as of December 16th, has served in the US Army for 20 years. He actually enlisted over 22 years ago, but he had a break in service (that’s when we met), so the official 20 year mark was met last week.
And no, you cannot retire now. 😉