Tag Archives: mint

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St. Patrick’s Day Cookies

Andes Mint Cookies

First I just want to say my thoughts and prayers are with the people of Boston along with their friends and family.  I have spent many wonderful days in this colorful and lively city and the pictures I’m seeing today remind me how suddenly things can change.  

As most of you have probably seen by now I’m a member of the amazing Secret Recipe Club, which is a blog link up party where people get to explore and then create a dish from another blog.  While my normal post went up last week with Group A I am bringing a bonus SRC post today from Group B.  Maria’s Close to Home blog has a little bit (okay a lot a bit) of EVERYTHING!!!!  From crafts to nutrition tips to recipes she is a very talented women, and her talent seems to be carrying over to the next generation.  When I saw these minty green cookies I immediately knew this was the recipe for today.  Many moons ago I had the fortunate to spend a St. Patrick’s day in Boston and while the details are a little…hazy…it was a fantastic day spent with great friends.  As an added bonus I’m leaving for Dublin in just over two weeks and will be staying right by the St. Patrick Cathedral – so Maria I really was meant to have your blog!

I did have to make a slight change to the recipe as I couldn’t find any sort of mint chips, however Andes Mints crush up fantastically in the blender so I was set.  I also skipped the green food coloring as I have an aversion to green cookies after a less than pleasant experience in HS.

St. Patrick Day Mint Cookies

makes three dozen


3/4 cup unsalted butter, softened

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla

1 large eggs, room temperature

1 3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 1/2 cups semi-crushed Andes Mint cookies (original post used semi-sweet and mint chocolate chips which I could not find)


  1. Preheat oven to 375°F.
  2. Combine flour, salt and baking soda in small bowl and set aside.
  3. Cream together the butter and sugar in a large bowl then add the milk and vanilla mixing well. Add the egg then slowly add in the dry ingredients.
  4. Mix into creamed mixture at low speed until just blended.
  5. Fold in the mint pieces/chocolate chips/mint chips
  6. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet
  7. Bake at 375° for 8-10 minutes for chewy cookies (mine), 11-13 minutes for crisp cookies (Joe's).


original recipe can be found here: http://www.stayingclosetohome.com/2013/03/st-patrick-day-cookie-recipe-minties.html#more


Note: picture is on it’s way however my photographer is currently out so might have to wait until he returns! trying to figure out this instagram thing in the mean time…

So Fizzy

Minty Vegetable Tagine

Minty Eggplant Tagine

I’ll admit it, when it comes to herbs I tend to use the same ones over and over and over again. Thyme, oregano, rosemary, basil, parsley, all are frequent additions to dishes in my kitchen.  However this week the theme for /52weeks was more of a secret ingredient challenge requiring me to go outside the box and use mint.  Now I have used mint leaves before, most notably when recreating a Thai dish when Thai basil was MIA, but for the most part the mint in my garden is for scent and looks.  Luckily I received some awesome cookbooks over the holidays and turned to those for inspiration.  One of those books contained an interesting sounding recipe for a Tagine of Lamb with Vegetables in a Mint Broth, and after reading through the recipe a few times I decided to attempt a vegetarian variation.   In the end I wound up with an awesome vegan tagine, that came together incredibly quick once all the cutting was done.

Minty Vegetable Tagine

Serves 4-5


3 tbsp EVOO

1 tsp cumin

1 tsp coriander

1/2 tsp dried mint

3 cloves garlic, minced

1 red onion, diced

3/4 cup water (or vegetable stock), divided

2 zucchini, sliced in to 1/2 inch thick slices

1 Japanese eggplant, sliced in to 1/2 inch thick slices

4 tomatoes, diced

1/4 cup fresh mint leaves, loosely cut

salt and pepper to taste


  1. Heat the EVOO in a large Tagine, or deep saute pan, over medium heat. Add the spices and stir for 30 seconds then add the onion and garlic. Cook for 10minutes, then add 1/2 cup water and cover. Allow dish to simmer for 15 minutes.
  2. Remove cover then add the zucchini, eggplant, and tomatoes. Stir well then add the remaining water and recover. Cook for 30minutes, stirring once or twice to prevent sticking.
  3. Add the fresh mint leaves, stir, and allow to cook uncovered for a final 5 minutes. Season to taste with salt and pepper.
  4. Serve!

The end result was a very warm dish that lent just a hint of mint, nothing overpowering in the least.  I served it over some giant pearl couscous, and added some of the extra mint broth to the cooking liquid of the couscous.  This was my first time using my tagine, and while it does have some quirks I look forward to giving it another whirl soon.